Text 11477, 64 rader
Skriven 2007-02-07 18:23:00 av Maura Dennis (1:18/200.0)
  Kommentar till text 11438 av Dave Sacerdote (1:123/140)
Ärende: Hello!
==============
DS>Welcome to the echo, Maura.  You certainly seem like our kind of 
DS>people. [g]  My wife, maryanne, is the shy one in our family, but
DS>she gets along pretty well at the picnics.

Thanks for the welcome. I really am looking foward to the picnic this 
year. I'm sure I'll get along well once I get there.

DS>I look forward to having you jump into the conversations, and also
DS>to meeting you and your lesser half [heh heh] this summer at the
DS>Shipp's.

No comment about that. ;) Yet...

-Maura
               
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jeweled Biscotti
 Categories: Desserts, Biscotti
      Yield: 60 Servings
 
      1 c  Blanched whole almonds
      1 c  Shelled pistachios
    1/3 c  Candied cherries
    1/3 c  Candied pineapple
    1/3 c  Dried apricots(1/3 cup dried
           -apples-alternative)
    1/3 c  Dried papaya
    1/2 c  (1 stick) unsalted butter, s
           -oftened
      1 c  Granulated sugar
      3 lg Eggs, plus white from 1 lg e
           -gg
  1 1/2 tb Light corn syrup
  3 1/2 c  All purpose flour
  2 1/4 ts Baking powder
    1/4 ts Salt
 
  Heat oven to 350 Degrees F.  Coat a large baking sheet with nonstick
  spray. Spread almonds in a baking pan. Stir occasionally, 8 to 10
  minutes, until tinged with brown and fragrant. Remove from oven and
  add pistachios; let cool.  Coarsely chop nuts. Coarsely chop fruit
  and add to nuts. Set aside. Beat butter, sugar and vanilla in a large
  bowl with mixer on high speed until pale and fluffy. Add eggs and egg
  white, 1 at a time, beating well after each. Beat in corn syrup. On
  low speed, beat in flour, baking powder and salt until blended. Stir
  in nuts and fruits. Divide dough in thirds. Roll each portion into a
  log 10 " long, 2 " wide.  Place 2 " apart on prepared baking pan.
  Bake 25 to 30 minutes or just until firm. Place sheet on a wire rack.
  When logs are cool enough to handle, carefully remove to a cutting
  board. Using a serrated knife, and gentle sawing motion, cut each log
  diagonally crosswise in 1/2 " thick slices. Lay slices on baking
  sheet(s). Return to oven; bake 15 minutes longer or until golden and
  firm. Remove to wire rack to cool.
  
  Storage Tip: Store airtight at cool room temperature up to 2 weeks or
  freeze up to 2 months.
 
MMMMM
___
X CMPQwk #1.42X UNREGISTERED EVALUATION COPY

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 * Origin: Outpost BBS - bbs.outpostbbs.net (1:18/200)