Text 3012, 98 rader
Skriven 2006-07-08 06:10:40 av Sean Dennis (1:18/200)
   Kommentar till text 2992 av DAVE SACERDOTE (1:123/140)
Ärende: Web-based COOKING forum
===============================
Hello, DAVE.

07 Jul 06 21:14, you wrote to me:

 DS> That's not a bad idea  We can use it as an alert area

I'll tinker with it tonight (if I don't pass out from exhaustion first).  It's
5:55 AM - I'm normally fast asleep, but I'm covering for a friend today.  It's
rare for me to have a Saturday off, but my friend at work asked me to cover her
shift (7 AM to 4 PM) because her husband's non-Hodgkin's lymphoma made a
roaring comeback and he had surgery Friday to try to remove it.  She wanted to
be home to help him recover.  She's one of the very few people that I'd do it
for at my work.

So, I'm sick to my stomach, but I'm happy to help out.  Besides, I can always
use some extra cash.

 DS> Are you registered for PayPal, Sean?  You might want to put up a
 DS> donation button so people can help defray the cost of the BBS.
 DS> People who use it all the time will certainly kick you a few bucks
 DS> now and then, and even small donations help the BBS stay running.
 DS> Think about it.

I am registered with PayPal, but I need to open another bank account (I closed
my business and with that, closed the bank account I was using with PP).  Since
PP won't let two people use the same bank account, I need to do so.  Thanks for
the idea and I will definitely consider it.

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

      Title: Cinnamon Breakfast Braid
 Categories: Breads
      Yield: 1 servings

    1/2    To 3/4 cup warm water
      4 tb Sugar
      1 pk Active dry yeast
  2 3/4 c  All-purpose flour
    1/4 c  Cold butter or margarine,
           -cut into 4 pieces
      1 ts Salt
      1    Egg, beaten
           Cinnamon Sugar
      1    Egg white, slightly beaten
    1/4 c  Sliced almonds

  Makes 1 loaf

  Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast.
  Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

  Fit processor with steel blade.  Measure flour, butter, remaining
  sugar and salt into work bowl.  Process until mixed, about 15 seconds.

  Turn on processor and very slowly drizzle just enough remaining water
  through feed tube into flour mixture so dough forms a ball that
  cleans the sides of the bowl.  Process until ball turns around bowl
  about 25 times. Turn off processor and let dough stand 1 to 2 minutes.

  Turn on processor and gradually drizzle in enough remaining water to
  make dough soft, smooth and satiny, but not sticky.  Process until
  dough turns around bowl about 15 times.

  Turn dough onto lightly greased surface.  Cover with inverted bowl
  and let stand 20 minutes.

  Prepare Cinnamon Sugar while dough is standing.  Roll out dough into
  a 9 x 15-inch rectangle.  Cut into three 3 x 15-inch strips. Spoon
  1/3 of Cinnamon Sugar lengthwise down center of each strip. Pull one
  edge of each strip over Cinnamon sugar to meet other edge of same
  strip. Pinch seam to seal.

  Braid the strips together to form a loaf.  Tuck ends under and pinch
  to seal.  Place braid on greased cookie sheet.  Brush with beaten egg
  white and sprinkle with almonds.  Let stand in warm place until
  doubled, about 1 hour.

  Heat oven to 375 F.  Bake until evenly brown and loaf sounds hollow
  when tapped, 30 - 35 minutes.

  Remove from cookie sheet and cool on wire rack.

  CINNAMON SUGAR: 1/4 cup sugar 2 tsp ground cinnamon 1 Tbsp butter or
  margarine, room temperature

  Mix ingredients thoroughly.

  Food Processor Bread Book From the collection of Jim Vorheis

MMMMM

Later,
Sean

//sean@outpostbbs.net | http://outpostbbs.net | ICQ: 19965647

--- GoldED/W32 3.0.1
 * Origin: Outpost BBS - Johnson City, TN - bbs.outpostbbs.net (1:18/200)