Text 12653, 84 rader
Skriven 2011-06-24 22:56:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: friends & eggplant 4
================================
 -=> On 06-23-11  14:03,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about friends & eggplant 4 <=-

 DS> Leftover mashed potatoes do a good job of making a light and fluffy
 DS> loaf.   It is what Gail does when she wants to make croutons for
 DS> salads.

 RH> The down side to that is that we make a lot more bread than we do
 RH> mashed potatoes. I use potatoes more now than I did in HI but still not

You could always mix up a small portion of instant -- they work well
also.

 DS>       Title: Daetscher
 
 RH> I don't think I've ever seen anything like this before. Not gnocci,
 RH> not a tortilla, not pits, not quite sure what it's supposed to be but
 RH> it looks interesting. Have you tried it or is it just part of your
 RH> German recipes collection?

It was just one of the German recipes I had extracted from our MM
database.  I picked it because (1) it had potatoes, (2) it looked
unusual.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Paul's German Sour Cream Twists
 Categories: Cookie, Dessert, German, Holiday
      Yield: 1 Batch
 
      1 pk Active dry yeast
    1/4 c  Warm water
  3 1/2 c  Flour
      1 ts Salt
    1/2 c  Shortening
    1/2 c  Butter
    3/4 c  Sour cream
      1    Egg, whole
      2    Egg, yolks
      1 ts Vanilla

MMMMM-----------------------ROLL OUT TIME----------------------------
           Granulated Sugar
           Mix of chopped nuts (pecans,
           -  walnuts, cashews, etc.)
 
  Mix water and dry yeast and set aside.
  
  Sift the flour and salt together and mix in shortening and butter
  using hands.
  
  In large bowl blend all ingredients together using your hands.  Mixing
  thoroughly.  Cover bowl with cloth or plastic wrap and refrigerate at
  least 2 hours (preferably overnight).
  
  **  Rolling out time  **
  Divide dough into four equal parts.  Roll out one portion on a board
  that has been spread with granulated sugar (NOT Flour), keeping to as
  nearly a rectangle shape as possible.
  
  Sprinkle all over with granulated sugar and spread chopped nuts over
  only the middle third.
  Fold one end over and sprinkle with nuts and sugar.  Then fold the
  other end over.  Rotate the dough 90ø for easier rolling.  Repeat
  twice.
  
  After last rolling -- cut into 1/2-inch thick strips.  Take one strip
  and twist from both ends in opposite directions.  Keep twisting and
  place on a lightly greased cookie sheet in spiral shapes.
  
  Bake in preheated oven at 350øF for about 15 minutes.  Bake until very
  light brown, don't overcook.
  From: Paul Macgregor                  Date: 12-03-96
  Recipes
 
MMMMM


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