Text 2981, 100 rader
Skriven 2006-07-07 16:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: PESTS   60531
=====================
 -=> Quoting Mark Lewis to Jim Weller <=-

 DS> play the "Arthur Ewing and his musical mice" skit.
 
 N> IT WAS NOT FUNNY!!!
 
 DS> Arthur Ewing outraged you, so Monty Python = win.
 
 DS> Here's a recipe for....
 DS> Fieldmouse Pie
 
 JW> She won't see this for a few days but I imagine she will flame you
 JW> some more. [G]

 ML> OMG! i yanked that same recipe from my MM database and posted it

And, if she returns, she will flame you too! [VBG]

7 year old flamers can be really rough too. She might even call you a
doink. [G]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flaming Arrows
 Categories: Cookies, Chocolate, Holiday
      Yield: 48 Servings
 
  1 1/2 c  Butter; plus
      2 tb Butter
      1 c  Granulated sugar
    1/2 ts Salt
      2 ts Vanilla
      1 dr Yellow food coloring
      1    Egg
    1/2 c  Milk
      4 c  All-purpose flour
      1 cn Raspberry filling; (12 oz)
           (such as Solo brand filling)
           Semisweet chocolate chips
 
  Preheat oven to 375 degrees. Lightly grease cookie sheets or spray
  with a nonstick cooking spray. Bring all ingredients to room
  temperature. With an electric mixer on medium speed, beat butter,
  sugar, salt, vanilla and food coloring until fluffy. With wooden
  spoon, stir in egg, then milk and, finally, the flour. Dough will be
  stiff. Place dough in a large (8-inch) pastry bag fitted with large
  star tip (we used number 4). Squeeze dough onto prepared pans, making
  large tear drop-shaped strips, about 2 1/2 inches long. Leave 2 inches
  between cookies. (If a smaller pastry bag is used, more dough must be
  squeezed out to make the shape. Hold the pastry bag upright and
  squeeze a drop of dough onto the cookie sheet. Then bring pastry bag
  sideways and continue piping dough in a straight line -- to resemble
  an arrow tip and the arrow shaft.) Do not fill the pastry bag too full
  with dough; it is easier to use if not too full. Try to make all the
  cookies the same size, for even baking. (It will take a strong hand to
  squeeze out 96 cookies. We recommend doing this in stages or asking
  family members to help.) Bake for 10 minutes, or until lightly browned
  around edges and just set; the tops do not brown. Transfer to racks;
  let cool completely. When cookies are cool, turn them bottom-side up.
  Spread raspberry filling on bottom side of half of cookies; top with
  other cookies, with bottom sides facing filling, to make sandwich
  cookies. Melt chocolate on top of stove or in microwave oven. Dip
  large end of each cookie about 1/2 inch into melted chocolate.
  Transfer to racks or waxed paper until chocolate sets. Store cookies
  in refrigerator. Yield: About 4 dozen sandwich cookies.
  
  Thumbprint variation: Put dough in a large pastry bag fitted with
  large star tip. Drop dough onto greased cookie sheets, holding bag
  straight up; make an indentation in the center of each drop with
  finger dipped in flour or cornstarch. Fill each indentation with 1/4
  to 1/2 teaspoon jam of choice. Bake as directed. Or: Omit the jam,
  bake cookies, then, while still warm, press indentation again if
  needed. Let cookies cool, then fill indentations with melted
  chocolate.
  
  Tester's notes: Very attractive, chocolate-dipped, raspberry-filled,
  shortbread cookies. Definitely a special cookie for the holidays. This
  fancy cookie is worth the effort. You can use jam of your choice
  instead of Solo filling; Roper recommends raspberry or apricot jam.
  These cookies freeze well; put waxed paper between layers. If
  desired, omit the jam and make individual cookies, rather than
  sandwich cookies.
  
  Recipe Source: St. Louis Post-Dispatch - 12-07-1998
  
  Formatted by Susan Wolfe
 
MMMMM

Cheers

Jim, in Yellowknife




... When correcting typos always misspell "imbecile" in your flame.
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