Archive for April, 2008

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I have Linksys router mine for over 3 years, never had any problems with it. Easy to setup and no maintenance. Just plug it in and forget it!! As for accessories, that depends on what you are connecting to it. If it is a wireless router (like mine), then each pc or laptop will need a wireless adapter to connect , unless you want to connect them directly with the LAN cables. other than that, you really do not need anything.

Have you heard about buymmoaccounts.com? Buymmoaccounts.com is a great online shop for game lovers. They are the great place for you to search and sell your MMO account. Mostly, some people don’t want to buy or sell MMO account because they are concern about the safety issue. Most of them feel afraid that their account will be reclaimed by other person.Other account selling forums have too much forum fraud, other auction sites aren’t free.if you decide to buy or
sell wow accounts and you have a huge amount of gold in order to be used and moved, you have to consider breaking the entire mail up into several smaller chunks that are not so easy to be tracked down. All this process should not be regarded as a sort of time-consuming action because this method can actually allow you to take certain advantages of the existing sites that are claiming the fact that they have the cheapest accounts and gold; the risks are always to be considered and this method is not 100% safe because it cannot allow you to save your money every time you would like to do so. for a free and great site of wow accounts please do visit buymmoaccounts.com

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1 cup butter
1 cup powdered sugar
2 eggs, beaten
1 cup oil
2 tsp vanilla
1 cup granulated sugar
1 tsp soda
pinch of salt
5 -1/4 cups plain flour

Mix butter and sugars. Add the eggs, stir in the oil. Add vanilla, combine soda, salt and flour. Add the other ingredients. Roll into small balls and place on cookie sheet. Press flat with a glass that has dipped in sugar. Bake at 350* for 10 minutes or until light brown.

1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 egg
1 tsp. vanilla
1/2 tsp almond extract
2 1/2 cups all purpose or whole wheat flour
1 tsp. baking soda
1 tsp, cream of tartar
granulated sugar

Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Divide dough into halves. Roll each half 3/16-inch thick on lightly floured clothe covered board. Cut into desired shapes with 2 to 2 1/2-inch cookie cutters, sprinkle with granulated sugar. Place on lightly greased cookie sheet.

Bake until edges are light brown, 7-8 minutes.

1/2 cup sifted cake flour
1/8 teaspoon baking powder
1/8 teaspoon salt
2 large eggs, separated (room temp)
1 teaspoon vanilla extract
1/4 cup sugar, divided
MOUSSE
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
4-5 large ripe mangoes
3/4 cup confectioners’ sugar, divided
2 teaspoons vanilla extract
2 cups whipping cream
1/4 cup nonfat sour cream
Assembly
3 tablespoons seedless raspberry jam
1/2 cup sliced almonds
1/2 cup heavy cream
2 teaspoons granulated sugar

Make sponge cake: Preheat oven to 350°F.
Lightly butter bottom and side of a 10-inch springform cake pan.
Line bottom of the pan with a circle of baking parchment or waxed paper.
Dust side of the pan with flour and tap out excess.
In a small bowl, whisk together flour, baking powder, and salt.
Sift flour mixture onto a piece of waxed paper.
In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
Beat in vanilla.
Beat egg whites at low speed until frothy.
Gradually increase speed to high and continue beating soft peaks start to form.
One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
Scrape 1/3 of whites on top of beaten egg yolks.
Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
Do not overfold.
Scrape batter into prepared pan.
Bake cake for 8 to 12 minutes, until center springs back when gently touched.
Cool cake in pan on a wire rack for 5 minutes.
Remove from pan and cool completely.
Make the mango mousse: Put water in a small heatproof cup.
Sprinkle gelatin over water and let stand for 5 minutes to soften.
Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
Heat gelatin mixture in hot, not simmering water.
Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
Remove pan from heat.
Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
Peel mangos and cut fruit away from pit.
Cut fruit into large chunks.
Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
Process mangos for 40 to 60 seconds, until pureed.
Transfer pureed mangos to a large saucepan.
Repeat with remaining mangos and 1/2 cup of sugar.
Cook the mango mixture over medium-low heat, stirring constantly until warm.
Remove saucepan from the heat.
Add the gelatin mixture and vanilla and whisk until blended.
Transfer mango mixture to a large bowl and cool to room temperature.
In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
Fold 1/3 of whipped cream into mango mixture to lighten it.
Fold in remaining whipped cream.
Assemble cake: Remove side from a 10-by-3-inch springform pan.
Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
Reattach side of springform pan.
Remove paper circle from bottom of cake.
Spread raspberry jam in an even layer over top of cake.
Place cake layer in bottom of prepared pan.
Scrape mango mousse over cake layer and smooth it into an even layer.
Cover with plastic wrap and freeze for at least.
6 hours or overnight.
Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
Decorate cake: Spread toasted almonds on a piece of waxed paper.
Set aside 28 of best almond halves to garnish cake.
Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
Put cake on a serving plate.
In a chilled small bowl, using a handheld electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
Pipe 14 rosettes around top edge of cake.
Garnish each rosette with 2 toasted almond slices.
Refrigerate cake until ready to serve

do you wear religious jewelry? what is it for you? Medals and crosses which have been blessed are sacramentals. If they have not been blessed, they are simply considered jewelry. The use in the Church of medals is very ancient and is intended to excite devotion and prayer. These items also signify the individual Christian’s commitment to a holy life or commendation to the particular protection of the subject depicted.Just like with all sacramentals, there is no “magic” benefit derived from wearing a medal, but they do prepare the wearer to receive God’s grace and dispose them to cooperate with it. The efficacy of a sacramental depends upon the devotion, faith and love of the person who uses them.

that mango mousse cake sounded wonderful and I had to give it a thumbs up..However, it does look like a lot of work!
I know some brands ..I think Duncan Hines and Pillsbury now have a Low sugar variety of cake mix. I have made it and it is delicious. And it rises well. Which is important to me because I decorate and bake alot of cakes.
You can either purchase fresh mango or get frozen mango (available at Trader Joes) and make a nice topping with mangoes and blueberries(blueberries are lower in sugar and are packed with antioxidants) and some home made whipped cream sweetened with splenda. Or you can top the cake with sugar free vanilla pudding, then the layer of fruit, then top with sugar free whipped cream. Check the freezer section at the grocery store..cool whip may even have a sugar free version now so that will even save you more steps.

A couple of my co-workers found out this year that they’re diabetic! It’s a bummer because they were big eaters.

Now whenever someone makes something sweet in the office, they can’t have any because it’ll shoot their blood sugar up real high. They both like mangoes and white cake but I haven’t found a sugar-free recipe that involves it yet.I might be able to adapt a non-sugar-free (is that a word??) recipe by using Splenda instead of sugar and no-sugar-added applesauce to make it moist but I still need help.

Mango Mousse Cake- replace sugar with sugar substitute such as Splenda

1/2 cup sifted cake flour
1/8 teaspoon baking powder
1/8 teaspoon salt
2 large eggs, separated (room temp)
1 teaspoon vanilla extract
1/4 cup sugar, divided
MOUSSE
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
4-5 large ripe mangoes
3/4 cup confectioners’ sugar, divided
2 teaspoons vanilla extract
2 cups whipping cream
1/4 cup nonfat sour cream
Assembly
3 tablespoons seedless raspberry jam
1/2 cup sliced almonds
1/2 cup heavy cream
2 teaspoons granulated sugar