Text 15443, 80 rader
Skriven 2007-05-15 09:17:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: Corking Good Tip
============================
On 05-11-07 HAP NEWSOM Scribbled to DAVE DRUM about Re: Corking Good Tip

HN>-> At that it was nowhere nearly as bad a the bottle we opened at the
HN>-> first  Seattle picnic. That stuff was as brown as iodine and was
HN>-> poured on some  otherwise inoffensive plant life. Wooo Hooo. I
HN>-> don't think one could  have even made vinegar from it.

HN>Gosh I'm trying to remember that bottle! At the last Seattle Picnic?
HN>We had  the wine tasting (whites in my back yard and reds at the
HN>McDonalds) I had a  reisling that was waaaaay past good but everyone
HN>wanted to sample it so  we'd all know what bad wine tasted like
HN>(grin)...I don't remember a bottle at  any of the other
HN>picnics...Somallier Michael may remember better than I  though!

You brought it along to an impromptu tasting we held at that little 
roadside park where the ripe blueberries, etc. were. It was something 
that had been in your cellar for some time, IIRC. The other wines were 
much better, a couple spectacularly so.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Brittle Cookies
 Categories: Cookies, Nuts, Desserts
      Yield: 2 Dozen
 
      1 c  Sifted all-purpose flour
    1/4 ts Baking soda
    1/4 ts Cinnamon
    1/2 c  Butter-flavour shortening
           -(or regular shortening)
    1/2 c  Firm packed brown sugar
      1 lg Egg; well beaten
      1 ts Vanilla extract
    1/2 c  Chopped, salted peanuts
    1/2 c  Salted peanuts
 
  Don't bother with a cookie cutter. Break these cookies apart
  just like peanut brittle. This recipe can be doubled easily.
  
  Preheat oven to 325°F.
  
  Sift together the sifted flour, baking soda and cinnamon.
  Set aside.
  
  Cream together the butter and brown sugar until light and
  fluffy. Add the vanilla extract and 2 tablespoons of the
  beaten egg, mixing well. Gradually add the flour mixture
  and the 1/2 cup of chopped peanuts. Mix well.
  
  Pat out the dough on a greased baking sheet to a 14" x 10"
  rectangle. Brush dough with the remaining beaten egg.
  Sprinkle the remaining 1/2 cup peanuts evenly over the
  dough and gently press them into the surface of the dough.
  
  Bake for 20 to 25 minutes. Before cookies are cool, break
  into pieces.
  
  Makes about 2 dozen medium-size cookies.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Serve ripe orange Scotch Bonnets as little candy pumpkins.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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