Text 36226, 111 rader
Skriven 2010-03-29 06:18:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Butter Flavour Oils
===========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Do you lot have butter flavour shortening or cooking oils

 JW> We do but I never buy or use them. I stick to real butter, pure
 JW> oils and a modest amount of lard and never cook with shortening or
 JW> margarine.

 I never cook with margarine. Often with lard or vegetable oil, occasionally
with beef suet or bacon dripping. And I use the butter flavour shortening/oil
in places where I want the butter flavour but need the higher heat tolerance of
the shortening/oil.
 
 JW> I also like aerosol spray pumps which can deliver a modest amount of
 JW> oil to a saute pan or bread tin in an even manner. I always have two
 JW> on hand: one filled with canola oil and the other olive oil.

I had one of those, once upon a time. But, I'm blowed if I can find the damned
thing. I am convinced it went to work in someone else's kitchen. When I need a
thin, even coating of slickum on a pot or pan I usually put some olive or corn
oil on a paper towel and wipe it onto the interior surface of vessel.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Ma'moul (Date Pastries)
  Categories: Pastry, Desserts, Snacks, Fruits, Citrus
       Yield: 30 servings

MMMMM-------------------------FILLING-------------------------------
       1 lb Chopped pitted dates
     1/2 c  Water
     1/4 c  Sugar
       1 ts Almond extract
       2 tb Fresh grated orange peel
     1/2 ts Ground cinnamon

MMMMM--------------------------PASTRY-------------------------------
       1 c  Crisco® Butter Shortening
            +=OR=+
     1/4 lb Crisco® Butter Shortening
            - Sticks
     1/4 c  Sugar
       3 tb Milk
       1 tb Rosewater *
            +=OR=+
       1 tb Water
       2 c  All-purpose flour
            Powdered sugar

  FILLING:

  COMBINE dates, water, 1/4 cup sugar and almond extract in
  small saucepan. Bring to boil over medium-high heat.

  REDUCE heat to low. Simmer 4 to 5 minutes, stirring often,
  until mixture becomes a thick paste. Stir in orange peel and
  cinnamon. Remove from heat. Cool.

  HEAT oven to 300øF.

  PASTRY

  COMBINE shortening and sugar in bowl of electric mixer. Beat
  at medium speed until well blended. Beat in milk and
  rosewater.

  BEAT in flour, 1/4 cup at a time, until well blended. Knead
  dough in bowl until dough holds together and is easy to
  shape. Pinch off walnut-size piece of dough. Roll into ball.
  Pinch sides up to form pot shape.

  FILL center with level tablespoonful of date filling. Pinch
  dough closed; press to seal. Slightly flatten and smooth
  top. Place on ungreased baking sheets.

  BAKE 15 to 20 minutes or until firm and set. Do not allow
  pastries to brown.

  COOL on baking sheets 3 minutes. Transfer to cooling racks
  to cool completely. Sprinkle with powdered sugar while still
  warm. Cool completely.

  TIP These cookies are traditionally served in Syria during
  the Easter Holiday.

  TIP *Rosewater is available at Middle Eastern markets. 

  TIP If using glass baking pans instead of metal ones, reduce
  the oven temperature by 25øF. Shiny metal pans reflect heat,
  so foods are tender with a light brown crust. Dark metal or
  enamel pans absorb heat so foods brown more quickly and
  develop a crust.

  MM Format by Dave Drum - 28 March 2010
 
  From: http://www.crisco.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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