Text 40628, 155 rader
Skriven 2010-08-02 07:02:00 av Dave Drum (43411.cooking)
     Kommentar till en text av Glen Jamieson (43355.cooking)
Ärende: DEPRESSION
==================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> I made the trip the other day only to learn from a neighbour that she
 DD> and her daughter Erin (who suffers from the same gene linked spinal
 DD> degeneration problems) had made the trek to a specialist near Chicago.
 DD> No joy. No word of the results of the trip, either.

 GJ> All rather disappointing.  Would the neighbour notify you when they
 GJ> return from Chicago?

See my reply to Jim Weller in yesterday's packet. Further to that, the small
(Arenzville, IL) town is where her former boss (and friend) is mayor. I have
contacted him and he has promised to keep an eye on her and to let me know what
is going on.

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

      Title: Borgmeister Krans (Mayor's Braid) - Pt 1
 Categories: Breads, Nuts, Snacks
      Yield: 9 servings

      2    Envelopes active dry yeast
    1/2 c  Very warm water
    1/3 c  Sugar
    3/4 c  Milk; cold
      2 lg Eggs
  4 1/4 c  Sifted all-purpose flour
      1 ts Salt
      1 lb Butter; in quarters
           Flour; for work surface

MMMMM---------------------------BRAID-------------------------------
    1/2    Recipe Danish pastry dough

MMMMM---------------------ALMOND FILLING----------------------------
      4 oz Almond paste
      4 tb Butter; softened
    1/4 c  Sugar

MMMMM------------------------FINISHING------------------------------
    1 lg Egg; slightly beaten
         Sugar
         Sliced almonds

  Danish Pastry Dough: Sprinkle yeast into very warm water in
  a 1 cup measuring cup. ("Very warm" water should feel
  comfortably warm when dropped on wrist.) Stir in 1/2
  teaspoon of the sugar. Stir until yeast dissolves. Let
  stand, undisturbed until bubbly and double in volume, about
  10 minutes. Now you can tell the yeast is working.
 
  Combine remaining sugar, milk, eggs, 3 cups of the flour,
  salt, and the yeast mixture in a large bowl. Beat with
  electric mixer at medium speed, for 3 minutes (or beat with
  spoon for 3 minutes). Beat in remaining flour with a wooden
  spoon until dough is shiny and elastic (dough capable
  electric mixer is fine, this is an old recipe!). Dough will
  be soft. Scrape down sides of bowl. Cover with plastic wrap.
  refrigerate 30 minutes.
 
  Place the sticks of butter 1 inch apart, between two sheets
  of waxed paper; roll out to a 12 inch square. Chill on
  cookie sheet until ready to use.
 
  Sprinkle working surface heavily with flour, about 1/3 cup;
  turn dough out onto flour; sprinkle flour on top of dough.
  Roll out to an 18" x 13" rectangle. Brush off excess flour
  with a soft pastry brush.
 
  Peel off top sheet of wax paper from butter; place butter
  paper side up on one end of dough to cover 2/3 of the dough;
  peel off remaining sheet of waxed paper. For easy folding,
  carefully score butter lengthwise down the center, without
  cutting into the dough. Fold the third of dough which is not
  covered with butter over the middle third of the dough to
  enclose the butter completely. Turn dough clockwise so the
  open side is away from you.
 
  Roll out to a 24" x 12" rectangle using enough flour to keep
  dough from sticking. Fold both side ends in to meet in the
  center of the dough (creating a folded edge at both sides of
  dough). Fold in half to bring the two folded edges together
  and create four layers of dough. Turn again so the open side
  is away from you.
 
  Repeat rolling and folding this way two more times. Keep the
  dough to a perfect rectangle by rolling straight up and down
  and from side to side. When it is necessary, chill the dough
  between rollings. Clean off the working surface each time
  and dust lightly with flour. Refrigerate dough 1 hour or
  more (even overnight, if you wish) to relax dough and firm
  up butter layers). Cut dough in half.

  Work with only half the dough at a time. Keep the other half
  covered and refrigerated until ready to use.

  CONTINUED IN PART TWO
 
  Recipe By: Family Circle Magazine, February 1974

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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

      Title: Borgmeister Krans (Mayor's Braid) - Pt 2
 Categories: Breads, Nuts, Snacks
      Yield: 9 servings

           CONTINUED FROM PART ONE

  ALMOND FILLING: Beat almond paste, butter, and sugar in a
  small bowl until smooth and well blended.
 
  Roll dough on floured surface to a 30? x 9? rectangle; cut
  lengthwise into three strips. Spread filling down center of
  each strip, dividing evenly. Fold edges of strips over
  filling to enclose filling completely.

  Press ends of the three filled strips together; braid; press
  other ends of strips together.
 
  Ease braid onto an ungreased cookie sheet. Join ends
  together to make a ring, about 9" in diameter. Let rise in a
  warm place 45 minutes or until doubled in bulk. Brush with
  egg Sprinkle generously with sugar and almonds. Place in a
  hot (400øF) oven; lower heat immediately to 350øF. Bake 40
  minutes or until puffed and golden; remove to wire rack;
  cool.

  Cut into wedges to serve. This cake is rich and will spread
  when baked. You may want to place a collar of foil around it
  just before baking to keep it more compact.

  Recipe By: Family Circle Magazine, February 1974

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

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

 

... And, of course, the funniest food of all: Kumquats. - George Carlin
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)