Originally by: Dalyn Arathon

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I can't believe I have the first forum post, but . . . did FRICK really leave MC? What's up with that?

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Originally by: Jim Linger

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Does this mean seraphin tech finally gets a card? :-P

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Originally by: Notleh

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Edited by: Notleh on 11/07/2007 03:25:40

Originally by: Jim Linger

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Does this mean seraphin tech finally gets a card? :-P

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Someone doesn't look at sigs. Here is a hint: Look at the 1st reply on this thread.

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Originally by: FowlPlayChiken

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bawk:-d hi guys

Kladdkaka

* 100 g margarine
* 3 dl sugar
* 2 eggs
* 1+ dl flour
* 1 ml salt
* 5 ml vanilla sugar
* 60 ml cocoa

1. Put your oven on 175¦C û that is 350¦F, or for that matter 810¦R. As you probably know the results from different ovens sometimes vary greatly, so you may have to fine tune the temperature and time (see below), to make your cake just as doughy/sticky as you want. Incidentally, this means you probably will have to make a lot of cakes.
2. Melt the margarine in a saucepan or bowl. Whatever you choose, do not pick too small a vessel, because we are going to use it to mix all the other ingredients too. That way we reduce the dishes û one of the major philosophies in the making of kladdkaka, in my opinion, apart from it being quick and easy to make. If you are really fanatic about this, and I see no reason why you should not, you take care to save the table knife you used when you cut the margarine (using the even spaced lines on the packet, which I guess you have too) and use it to cut the cake latter on. If you donÆt have the weight lines, but rather use scales, and if you want to use a spoon to get the desired amount, then you use the same spoon to stir the mixture, of course. If you have neither lines nor scales, but want to measure the melted margarine by volume, I can tell you that 100 grams roughly equals 1 decilitre. By the way, in my opinion 100 grams of margarine is actually excessively much, (and that is not because IÆm thinking of the potential health aspects û IÆm definitely not): another recipe stated half of that amount, and it works just as well and the cake doesnÆt get as greasy. Nowadays I usually use 75 grams, as a compromise.
3. Okay, where was I? Yes, the melted margarine. Some recipes states that you should let it cool now, but I find that an unnecessary wait. Just add the sugar, and stir. You will probably note that there seems to be very much sugar compared to the margarine. DonÆt worry û that is as it should be.
4. Now add the eggs, one at a time. (In some variations of the cake you are supposed to beat the eggs and the sugar first, and then add the melted margarine, but I wouldnÆt bother.) Just stir gently until it looks homogeneous.
5. Add all the rest of the ingredients, and stir till you get a smooth mixture. Some versions omit the salt û donÆt do that! It is essential to the flavour. Pour the mixture into a cake tin, favourable one with a detachable rim. You may grease it, but donÆt use any bread crumbs unless you happen to like it much. You could take flour, but I find that the greasing alone is enough to make the cake not stick. If I were you I wouldnÆt be too careful to get all the mixture into the tin, since half the fun is licking the bowl û you probably made the cake in the first place since you wanted something sweet this instant, and then you donÆt want to wait for the cake to be ready before you get any.
6. Bake in the oven for 25û35 minutes. Take care not to leave it in the oven for too long, since it wonÆt be kladdkaka then, but rather a boring ônon sticky cakeö.
7. Eat, or serve, with or without beaten cream.

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Originally by: Tomas Ysidro

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I for one welcome MC's newest addition, Wombats with Frickin Slingshots

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Originally by: FowlPlayChiken

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bawk:-d hi guys

Kladdkaka

* 100 g margarine
* 3 dl sugar
* 2 eggs
* 1+ dl flour
* 1 ml salt
* 5 ml vanilla sugar
* 60 ml cocoa

1. Put your oven on 175¦C û that is 350¦F, or for that matter 810¦R. As you probably know the results from different ovens sometimes vary greatly, so you may have to fine tune the temperature and time (see below), to make your cake just as doughy/sticky as you want. Incidentally, this means you probably will have to make a lot of cakes.
2. Melt the margarine in a saucepan or bowl. Whatever you choose, do not pick too small a vessel, because we are going to use it to mix all the other ingredients too. That way we reduce the dishes û one of the major philosophies in the making of kladdkaka, in my opinion, apart from it being quick and easy to make. If you are really fanatic about this, and I see no reason why you should not, you take care to save the table knife you used when you cut the margarine (using the even spaced lines on the packet, which I guess you have too) and use it to cut the cake latter on. If you donÆt have the weight lines, but rather use scales, and if you want to use a spoon to get the desired amount, then you use the same spoon to stir the mixture, of course. If you have neither lines nor scales, but want to measure the melted margarine by volume, I can tell you that 100 grams roughly equals 1 decilitre. By the way, in my opinion 100 grams of margarine is actually excessively much, (and that is not because IÆm thinking of the potential health aspects û IÆm definitely not): another recipe stated half of that amount, and it works just as well and the cake doesnÆt get as greasy. Nowadays I usually use 75 grams, as a compromise.
3. Okay, where was I? Yes, the melted margarine. Some recipes states that you should let it cool now, but I find that an unnecessary wait. Just add the sugar, and stir. You will probably note that there seems to be very much sugar compared to the margarine. DonÆt worry û that is as it should be.
4. Now add the eggs, one at a time. (In some variations of the cake you are supposed to beat the eggs and the sugar first, and then add the melted margarine, but I wouldnÆt bother.) Just stir gently until it looks homogeneous.
5. Add all the rest of the ingredients, and stir till you get a smooth mixture. Some versions omit the salt û donÆt do that! It is essential to the flavour. Pour the mixture into a cake tin, favourable one with a detachable rim. You may grease it, but donÆt use any bread crumbs unless you happen to like it much. You could take flour, but I find that the greasing alone is enough to make the cake not stick. If I were you I wouldnÆt be too careful to get all the mixture into the tin, since half the fun is licking the bowl û you probably made the cake in the first place since you wanted something sweet this instant, and then you donÆt want to wait for the cake to be ready before you get any.
6. Bake in the oven for 25û35 minutes. Take care not to leave it in the oven for too long, since it wonÆt be kladdkaka then, but rather a boring ônon sticky cakeö.
7. Eat, or serve, with or without beaten cream.

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Originally by: Xeliya

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They got tired of Tomas forgetting to shower for weeks on end. The smell gets pretty bad . . .

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Originally by: Xeliya

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They got tired of Tomas forgetting to shower for weeks on end. The smell gets pretty bad . . .

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Originally by: Lost Troll

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Edited by: Lost Troll on 11/07/2007 05:20:13
When there is doubt, there is no doubt......

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Originally by: LaVista Vista

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This might give you a hint

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