Text 40308, 61 rader
Skriven 2010-07-25 00:48:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Krispy Kreme
====================
 -=> On 07-23-10  23:19,  Ruth Hanschka <=-
 -=> spoke to Ruth Haffly about where's that gadget/ <=-

 -> You got a frebie out of it. Krispy Kreme is offering a BOGO on their
 -> sundaes on bought on Sundays now.

 RH> You still have Krispy Kremes too.(sigh) 
 
We used to have a very large Krispy Kreme store in Columbia.  They had a
retail section and I believe that they also made them for distribution
in the area.  Gail brought some home one day and they were quite good
when fresh.  We've also bought the same type of store-brand donuts and
they were NOT so good, i.e. stale and greasy.  However the KK store
closed up a short while back.

There are lots of Dunkin Donut shops around still.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pecan Pralines - Patout
 Categories: Cajun, Candy
      Yield: 24 servings
 
      2 c  Heavy cream
      4 c  Raw or brown sugar
      1 t  Vanilla
      2 c  Pecan halves
      2 T  Butter
 
  Alex Patout swears his recipe makes "The creamiest pralines anywhere"
  
  Butter a medium saucepan--this will make it easier to clean later.
  Pour in the cream and place over high heat.  When it begins to boil,
  add the sugar and stir rapidly until it dissolves.  Then stir in the
  vanilla and pecans and continue to cook over medium heat, stirring
  frequently, until the mixture reaches the soft-ball stage (236F on
  the candy thermometer). Remove from heat and quickly beat in the
  butter--this helps arrest the cooking process.  The candy should lose
  its glossy color and become very cloudy.
     Lay out a long strip of waxed paper on a work surface.  Moisten it
  with a damp towel.  Drop good-sized spoonfuls of the hot praline
  mixture onto the waxed paper, stirring the mixture occasionally as
  you go along to keep it well combined.  Remove the pralines from the
  paper before they have cooled completely--later on it will be hard to
  remove them without breaking them.  Store in tightly sealed
  containers, with layers of waxed paper in between.
  
  Makes about 2 dozen
  
  From Alex Patout's Cajun home Cooking
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:51:50, 25 Jul 2010
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