Text 1088, 131 rader
Skriven 2008-01-21 07:26:56 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: where I am
==================
->  DD> Hang in there. I know all about wonky teeth from where you are now.
It
->  DD> gets better - honest, with my hand up.
-> 
-> I allowed the tooth to leave, happily, last night, cleaning the
-> hole with more Chivas. One tooth out is okay to deal with, but
-> one would provide a huge gap. Is there any disadvantage to having
-> a modest-size gap such as I now sport?

Someone might confuse you with Terry Thomas.

The biggest downside is that it's one of your cutting teeth and will leave
strange patterns when you eat corn on the cob. And it makes it a double
bite affair sometimes to chomp through the gristle strip in a chuck-eye
steak. And it makes it a bit harder (and causes a different tone) when you
whistle.

.... errrrrmmmmm - I think I already said that.

MMMMM-----

      Title: Fried Fruit Pies
 Categories: Pies, Pastry, Desserts, Fruits
      Yield: 12 Pies

MMMMM--------------------------PASTRY-------------------------------
      3 c  All-purpose flour
      1 ts Salt
    3/4 c  Good vegetable shortening
      1    Egg; lightly beaten
    1/4 c  Cold water
      1 ts White vinegar

MMMMM-------------------------FILLING-------------------------------
      3 c  Dried fruit (apricots,
           - peaches, apples)
  1 1/2 c  Water
      6 tb Sugar
    1/4 ts Cinnamon
    1/4 ts Ground allspice

  Who says you can't enjoy fruit in the dead of winter.

  These little pies are so good. The last time I made them,
  the people who said "I'll just have one," had at least two.

  For the Pastry:

  Mix together the flour and salt. Cut in the shortening
  with a pastry blender, fork, your hands, or whatever
  method works best for you, until mixture resembles coarse
  crumbs. Stir together the beaten egg with the water and
  sprinkle over flour mixture. Sprinkle in the vinegar,
  mixing lightly, until ingredients are well combined. Form
  the dough into a ball and wrap in plastic wrap. Chill for
  at least one hour.

  The Filling

  Although the basic recipe is listed, please note that for
  each cup of dried fruit, you need at least a half-cup and
  probably more of water, and 2 tablespoons of sugar. If you
  make a dozen pies, you may want to mix up the flavors.
  Using the proportions in this recipe, for example, I made
  six Apricot and six Apple/Cherry by using approximately
  1-1/2 cups of dried apricots and 1 cup of apples and 1/3
  cup of dried cherries. Of course, I cooked the apricots
  separate from the apples and cherries.

  On very low heat, simmer the dried fruit in the water for
  30 to 45 minutes, or until very tender. Add water if
  necessary to prevent scorching. Allow to cool; mash fruit
  slightly. Stir in the sugar and spices. This step may be
  done in advance and refrigerated; however, warm up the
  fruit (microwave is fine) enough to take the chill off and
  make it workable before filling your pies.

  Putting It All Together

  Remove the pastry from the refrigerator and cut it into
  four equal pieces. You can then cut each of the four pieces
  into three equal pieces, leaving you with 12 golf-ball-size
  dough balls. On a lightly floured surface, roll each ball
  into a 5- to 6-inch circle. Your circles do not have to be
  perfect, and ragged edges are okay.

  Put 2 generous tablespoons of filling onto one side of the
  circle of dough. Seal the pie by wetting the inside edge
  of the dough with water (use your finger), and then fold
  over the dough, making the familiar half-moon-shaped pie.
  Make sure the edges of the dough are even, and press and
  crimp to insure a good seal. You can use a fork to give
  you a bit of a decorative edge if you like. You can also
  correct the more ragged edges during this step because the
  dough is pliable. Just make sure the filling is sealed in
  and any holes in the dough are crimped.

  Frying

  I use two methods and both are good. To deep-fry, heat the
  oil in a deep pan with steep sides or a deep-fryer.
  Carefully lower the pies into the oil, one at a time, and
  fry until golden brown, 3 to 4 minutes. You don't have to
  worry about cooking the filling since it's already cooked.
  The frying process merely cooks the dough.

  The second method is panfrying. Fry the pies in about a
  half inch of oil in an electric frying pan set to 375° F.
  Panfrying takes a little longer and the pies have to be
  turned, but the end result will be every bit as good.
  Sprinkle the hot fried pies with confectioners' sugar or
  cinnamon sugar.

  Note: Whatever the frying method, be sure your oil is very
  fresh. You don't want your pies to take on the flavor of
  last week's onion rings. 

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 14 January 2008

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

Happy families are all alike; every unhappy family is unhappy in its 
own way. -- Leo Tolstoy
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