Text 22915, 108 rader
Skriven 2009-04-04 20:25:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: JUst gotta hope!
============================
-=> Carol Shenkenberger wrote to RUTH HANSCHKA <=-

 CS> One is a natural almost neon pale blue stone, cut fairly evenly and
 CS> stacked. Has a matching set of earrings I havent relcated yet but have
 CS> another exact same shade that will work nicely.

Sounds like an aquamarine ... a semi-precious gemstone which comes in a range
from a pale blue tint to a medium (but still quite transparent) blue. Not an
expensive stone as jewelry goes ... but, in the right setting(s) quite
attractive. I still prefer cornflower blue sapphires ... but, my wallet runs
more to aquamarines.   Bv)=

Some others to look out for - olivine or peridot (green/olive) and podparacha
(also spelled padpiracha) a beautiful orange stone. All three are a bit more
$$
than an aqua or amethyst but, quite striking ... especially in yellow gold
settings.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Strudel (Apfelstrudel)
 Categories: Desserts, Fruit, Traditional, Citrus
      Yield: 6 servings
 
      8 c  Peeled, finely chopped, tart
           - apples
    3/4 c  Sugar
      2 tb Cinnamon
      2 ts Grated lemon zest
      6 tb Melted butter
           +=PLUS=+
      2 tb Melted butter for baking
      5 tb Toasted white bread crumbs
      1 c  Slivered, toasted almonds
    3/4 c  Golden raisins
      2 c  All-purpose flour + more for
           - rolling
      2    Eggs; well beaten
    3/4 c  Lukewarm water
    1/4 ts Salt
    1/2 ts White vinegar
           Confectioner's sugar (opt)
 
  If you love making pastries, this recipe is a delight. Not
  something you're going to whip up right before the guests
  arrive, strudel takes time and loving care. Your first
  strudel effort may be less than perfect, but it will taste
  heavenly. Keep making it, and your baking prowess will be
  legendary. This is one of our recipes that celebrates the
  heritage of German settlers in the Central Texas Hill
  Country.
  
  Get the filling ingredients ready first. Combine the apples,
  sugar, cinnamon and lemon zest. Have ready 6 tablespoons
  melted butter, the bread crumbs, almonds and raisins.
  
  Heap the flour on a bread board, making a well in the center.
  Into the well pour the beaten eggs, water, salt and vinegar.
  Starting from the outside edge, combine the ingredients with
  your fingers, and knead until dough is smooth and pliable
  and does not stick to the bread board. Cover and set the
  dough aside in a warm place, or cover with a warm mixing
  bowl for 1 hour.
  
  While the dough is resting, preheat the oven to 400°F. Place
  a pastry cloth or large, clean dishcloth or tablecloth on a
  work surface (like a table) large enough to accommodate it.
  Sprinkle with several tablespoons of flour and lightly work
  it into the cloth.
  
  Roll out the dough on the pastry cloth in a rectangular
  shape, the thinner the better. Mix the 6 tablespoons melted
  butter with the bread crumbs and spread over the surface of
  the dough. Then, spread the apple mixture about 1 inch thick
  over the dough, leaving a 1-inch border of dough. Sprinkle
  evenly with toasted almonds and raisins.
  
  Starting on the long side of the dough, lift the cloth and
  begin rolling the dough and apple topping, jelly-roll
  fashion, to form the strudel. Seal seam and tuck the ends
  under to seal.
  
  Carefully slide the strudel onto a greased baking sheet.
  Nudge the strudel into a crescent shape or, if you can
  manage it, a horseshoe shape. Brush with 1 tablespoon
  melted butter. Bake at 400°F for 20 minutes. Then lower
  heat to 350°F and brush with remaining 1 tb butter. Bake
  for an additional 15 minutes or until golden brown.
  
  Remove from oven, dust with confectioner's sugar if desired,
  slice diagonally and serve.
  
  Note: There is no need to roll the dough tightly; it needs
  room to expand as it bakes. Also, any bits of dough that
  can be trimmed from the ends of the strudel can be used to
  patch the strudel, if necessary.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 03 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Fish is the only food considered spoiled once it smells like what it is.
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