sl is back up.

am surprised nobody else has said so but. there it is.

NEVER!

i want compensation like some cookies!

someone should post a recipe for cake.

SL is down to all new logins which are restricted. If your inworld you can stay but if your not it is down. complaining can start now.

Back Up for some, but not all its seems

"Jeska Linden: Login has been reopened to Second Life."


As usual, when logins get reopened, the server gets slammed, and a lot of people get timed out. You will get in.

Thank God. We were starting to eat each other.

coco

ROFL

ok I will try to login, more than the 6 times I have already tried

In a non sexual way of course.

Lemon Chiffon Cake

INGREDIENTS:

8 egg whites
1 tsp. cream of tartar
1/4 tsp. salt
1 cup sugar
7 egg yolks
1 cup flour
1/3 cup lemon juice
2 cups lemon curd
2 cups whipping cream
PREPARATION:

Preheat oven to 325 degrees. In a large bowl, beat egg whites until foamy, then add cream of tartar and salt. Beat until soft peaks form, then add 1/2 cup of the sugar, beating until stiff. Set aside. In a small bowl, beat egg yolks until light, thick and lemon colored, about 3 minutes.

Gradually beat in 1/2 cup sugar. Add flour and lemon juice and mix. Fold beaten egg whites into yolk mixture.
Pour into ungreased 10" tube pan and bake at 325 degrees 40-50 minutes until top springs back. Invert cake and cool completely. Remove from pan.

Beat cream until slightly thickened. Add 1/2 cup lemon curd and beat another 30 seconds until thick. Refrigerate until you assemble the cake.

Slice cooled cake horizontally to make 3 layers. Place 1 layer on serving plate and spread with 1/2 of the lemon curd. Place second layer on top and spread with more lemon curd. Place top layer on top and frost top and sides with whipped cream frosting. Chill at least 1 hour before cutting. Serves 16

*hands cookies out to everyone*

how did i know a recipe was coming..and btw..i still can't log on =(

So if I ask REALLY nicely, what are the odds I can get everybody else to stop trying to log in for two minutes so that I can get in??? Hmm? *looks around hopefully*

What, no takers.... dam. Back to trying.

Of course.

coco

"Despite our best efforts something unexpected has gone wrong"

Login may still be slow for a bit while everyone logs in, but it is open and running smoothly.

^ I got that too, logins crawl right now as so many peeps rush back into the open gates... but keep on going... don't give up... Second Life is open!



Source

Enfin! Nous sommes arrive!

I am reinstalling my video drivers, downloading at a snail's pace. I hope the login doesn't take to long; I miss the gray rectangles with white outlines.

Allways happy to help.

here ya go..



HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

TIme for the kitchen the recipe is out, unless kitchen needs login

Watermelon Pie
Submitted by: Eleanor Johnson

"Just right for the summertime."
Original recipe yield: 1 - 9 inch pie.

Servings:
8 (change)

INGREDIENTS:

* 1 (9 inch) prepared graham cracker crust
* 1 (3 ounce) package watermelon flavored gelatin
* 1/4 cup water
* 1 (12 ounce) container frozen whipped topping, thawed
* 2 cups watermelon

DIRECTIONS:

1. Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
2. Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.