Hi everyone,

Dave hasn't connected to my board in a few days. I wonder if his neighbor's dogs got to his fiber optic cable again...

-- Sean



--- MBSE BBS v1.1.3 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Dave
By: Sean Dennis to All on Tue Nov 18 2025 11:04 am

Dave hasn't connected to my board in a few days. I wonder if his neighbor's dogs got to his fiber optic cable again...

"The dog ate my Internet" is a valid excuse...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fruit & Fiber Overload Muffins
Categories: Muffins, Low fat
Yield: 12 Muffins

1 c Apple; grated
1/2 c Banana; mashed
2 Eggs
1 1/2 c Buttermilk
1/2 c Molasses
1/4 c Vegetable oil
3 c 100% Bran (R) cereal
1 1/2 c Whole wheat flour
1/3 c Granulated sugar
1 ts Baking powder
2 ts Baking soda
1 ts Cinnamon
1 c Blueberries or cranberries

Preheat oven to 375?F. Grease 12 muffin cups or coat with cooking
spray. In a medium-sized mixing bowl, beat eggs. Stir in buttermilk,
molasses, oil, grated apple, and mashed banana.

Measure bran, flour, sugar, baking powder, baking soda, and cinnamon
into a large mixing bowl. Stir with a fork until mixed, then, make a
well in center. Pour in fruit mixture, stirring just until combined.
Stir in blueberries or cranberries.

Immediately spoon batter into muffin cups. Bake in center of 375?F
oven until golden and a cake tester inserted into center of a muffin
comes out clean, about 30 minutes. Remove from oven and let stand for
5 minutes. Then turn out onto a cooling rack. Serve warm.

Store muffins in a sealed bag at room temperature for up to 2 days.
For longer storage, refrigerate muffins or preferably freeze.

Per serving: 234 Cal; 7g Fat (23% CFF); 6 g Protein; 44 g Carbs;
31 mg Cholesterol; 402 mg Sodium

Recipe by: Kate MacDougall

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hello All,

I've still not heard from Dave. He's not called any of his usual BBSes, including mine, which is definitely not like him. If I get a chance tomorrow, I'll give him a call.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Orange Cheesecake
Categories: Advert, Cakes, Holidays, Fruits
Yield: 12 Servings

MMMMM---------------------------CRUST--------------------------------
1 c Graham crumbs
1 tb Margarine; light, melted

MMMMM--------------------------FILLING-------------------------------
2 c Cottage cheese
1 pk Light cream cheese; 8oz
2/3 c Sugar
1/2 c Plain yogurt
1/4 c Flour; all-purpose
2 Egg whites
1 Egg
1 tb Orange rind; grated
1 ts Vanilla

MMMMM--------------------------TOPPING-------------------------------
2 c Cranberries
1/2 c Orange juice
1/3 c Sugar
2 ts Cornstarch

Combine crust ingredients. Press over bottom of 9-inch springform
pan. Bake at 325 degrees F for 5 minutes.

In food processor, blend cottage cheese until smooth. Add cream
cheese and process until smooth. Add remaining filling ingredients;
process until smooth. Pour into pan. Bake at 325 degrees F for 50 to
60 minutes or until almost set in centre. Run knife around edge of
cake to Ioosen from rim. Cool on rack. Chill.

Combine cranberries, orange juice, and sugar in a saucepan. Bring to a
boil, stirring constantly. Then simmer 3 minutes or until cranberries
start to pop. Dissolve cornstarch in 1 tbsp water. Add to pan, cook
and stir 2 minutes. Chill topping, and spread over cake before
serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... The best way to appreciate leisure is to work hard for it.
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Dave
By: Sean Dennis to All on Sun Nov 23 2025 08:22 pm

I've still not heard from Dave. He's not called any of his usual BBSes, including mine, which is definitely not like him. If I get a chance tomorrow, I'll give him a call.

Thanks in advance for checking in on him

Title: Cranberry Orange Cheesecake

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Cheesecake With Walnut Crust
Categories: Desserts, Cakes
Yield: 10 Servings

1 1/2 c Graham cracker crumbs
1/2 c Walnuts; finely chopped
1/4 c Butter; melted
16 oz Can whole cranberry sauce
24 oz Cream cheese (3 pkg);
- softened
3/4 c Granulated sugar
1/4 c Flour
3 Eggs
8 oz Sour cream
2 ts Vanilla extract

Preheat oven to 325?F. In a small bowl combine crumbs, walnuts, and
butter. In the bottom of a 9" spring-form pan firmly press crumb
mixture. Bake until golden, 5 to 6 minutes; remove from oven; cool
slightly. Spread with cranberry sauce; set aside.

Reduce oven temperature to 300?F. In the large bowl of an electric
mixer beat cream cheese, sugar, and flour until smooth. Beat in eggs,
sour cream, and vanilla until well blended; spread evenly over
cranberry sauce. Bake until a knife inserted 1-1/2" from the edge
comes out clean, about 1 hour; turn off oven; leave cheesecake in
oven with door ajar until top is firm to the touch, about 30 minutes.
Cool on a wire rack, about 1 hour. Cover and refrigerate until cold,
about 4 hours. Just before serving, remove cheesecake from pan to a
serving plate. Garnish with sugared cranberries, kiwi slices, and
mint leaves, if desired.

Sugared Cranberries:

In a small bowl place a small amount of white corn syrup. Add fresh
cranberries, a few at a time, turning to coat; then place in a bowl of
granulated sugar. Using a fork, remove cranberries from sugar and
place on a plate until ready to use.

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hello All,

I still have not heard from Dave but I haven't been able to contact him.

I'm rather concerned.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Christmas Casserole
Categories: Holiday, Fish, Side dish
Yield: 4 Servings

1 cn Salmon; 6 1/2 oz or 233 g
2 c Soda crackers-coarsely crush
1 cn Corn; creamed, 14 oz
1 c Cheddar cheese; grated
1/4 c Milk
1/4 c Green pepper, cubed
1 Egg
1/8 ts Pepper
1 ts Butter
2 tb Almonds; thin sliced

Preheat oven to 450F. Drain salmon in large bowl. Remove skin and
bones. Flake. Crush soda crackers with rolling pin coarsely. Add to
salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and
pepper. Mix. Beat egg lightly with fork in small bowl and add to
salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish
with lid. Smooth top. Top with reserved crushed soda crackers and dot
with butter. Sprinkle top with thin sliced almonds.
Bake covered 30 minutes at 35Oo. Uncover for last 5 minutes.

Good if you don't want to bother making stuffing.

This is based on my grandmother's recipe and was originally made with
oysters (they came in on trains to Iowa at Christmas time at the turn
of the century and were only available then. Unfortunately, they
fairly expensive here in Toronto :)

Serves:4 Source: Anne MacLellan

MMMMM


-- Sean

... "Money has become the grand test of virtue." - George Orwell
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Dave
By: Sean Dennis to All on Mon Dec 01 2025 01:11 am

I still have not heard from Dave but I haven't been able to contact him. I'm rather concerned.

Thanks for your follow-up. I hope he isn't helping out his brother with a stuck vehicle.

Title: Christmas Casserole

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Berry Bread Pudding
Categories: Puddings
Yield: 6 Servings

400 g Frozen mixed berries
8 sl Cheap white bread
Baking spread or
- vegan spread;
- for greasing

Pop the berries in a medium-sized saucepan and bring to a medium
heat--do not boil them as you will spoil the flavour. Cook the
berries--with or without sugar, see Tip--for around 15 minutes, until
they are well softened and juicy. Remove from the heat and spoon out
2 to 3 tb to serve on top of the pudding. Set aside.

Cut the bread into quarters, and then each quarter into quarters
again, so each slice is in 16 pieces. Drop them into the saucepan--no
point in dirtying a mixing bowl for this job--and mix well to absorb
all of the juices from the berries. The bread should swell and all
turn a lurid purpley pink colour. Leave the bread soaking for 15
minutes, stirring it occasionally to break it up and allow it to
absorb evenly.

Preheat your oven to 180?C (fan 160oC/350?F/gas 4). Lightly grease
a cake tin--a 20 cm one will do, round or square--and spoon in the
mixture. Press it down with your fingers to compact it tightly into
the tin, and carefully tip off any excess juices that come to the
surface--this is a very moist pudding, but it needs to be able to
cook and set!

Pop it into the oven for 40 minutes, until slightly risen and
caramelized on top, and firmish to touch. Remove from the oven and
allow to cool in the tin for 10 to 15 minutes before serving topped
with the reserved juices.

Tip:

I served this with a rosewater custard--a carton of fresh custard
mixed with some rose petals I had at home (Oatly do a great vegan
"custard"). But corner shop tinned custard and a splash of rosewater
does the job just nicely.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

MMMMM
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