Text 17546, 104 rader
Skriven 2011-11-07 23:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: fracking
================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> FYI, "oil shale" is just a marketing term.

The term oil shale includes true shales and other similar organic
rich rocks, including marlstone.

 SD> The "shale" is really just
 SD> organic marlstone which is a metamorphic rock.

Marlstone is midway between limestone and shale in composition, a
dirty clay contaminated limestone. And it is sedimentary not
metamorphic.

 SD> Not trying to be picky-just want to make sure to clarify, that's all.

 Not trying to be picky-just want to make sure to clarify, that's all.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fig Newtons
 Categories: Cookies, Filling
      Yield: 2 dozen
 
      5 tb Unsalted butter, at room
           Temperature
      2 tb Sour cream
    2/3 c  (packed) dark brown sugar,
           Sifted through a coarse
           Sieve
      2    Eggs, at room temperature
      1 ts Vanilla extract
      2 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Ground cinnamon
    1/2 ts Salt
           FILLING:
      2 c  Dried figs, preferably
           Moist-pack black figs
  1 3/4 c  Water
    1/3 c  Sugar
      2 ts Grated lemon rind
    1/4 ts Salt
 
  In a small bowl, beat the butter and sour cream until light.
  Gradually add the brown sugar, beating until the mixture is very
  light and thick. Incorporate the eggs one at a time; beat in the
  vanilla.
  
  Sift together the flour, baking powder, soda, cinnamon, and salt.
  Add to the creamed mixture, beating on low speed or by hand.  Mix well
  and turn out on a sheet of floured plastic; wrap, then refrigerate
  for at least 2 hours.
  
  Cut the heavy stems off the figs.  Combine the figs and water in a
  heavy saucepan and simmer, covered, for 30 minutes, or until the
  fruit is soft. Add the sugar, lemon rind, and salt and simmer,
  covered, for 15 minutes longer. Press the mixture through the coarse
  disc of a food mill, then cool.
  
  Preheat the oven to 350 degrees.  Cover with parchment or lightly
  grease a large baking sheet.
  
  Divide the chilled dough into thirds and refrigerate two parts.  Roll
  the remaining piece on a well-floured board to form a rectangle about
  5 X 11 inches.
  
  Spread one-third of the fig filling slightly to one side of center,
  along the length of the dough, covering an area roughly 2 inches wide
  and 1 inches long and leaving a 1/2-inch pastry margin on the three
  sides of the filling away from the center along its whole length,
  then moisten the exposed margin with water.  Very gently, lift the
  uncovered pastry with a spatula and fold it over the filling.  Press
  the upper pastry against the lower to seal it.  Trim the edges and
  shape the roll into a neat, half-cylinder form about 11 inches long
  and 2-2 1/2 inches wide. Place on the prepared baking sheet.
  
  Repeat the filling operation with the remaining two-thirds of the
  dough and filling, then bake the the three rolls for 25 minutes, or
  until they are slightly browned.
  
  Cool the rolls somewhat on a rack, then trim off the ends and, with a
  sharp knife, cut each one into slices about 1 1/2 inches wide.
  Replace the slices on the rack.  When the fig bars are completely
  cool, store them airtight.
  
  Better than Store-Bought.
  
  From: sf
 
MMMMM


Cheers

YK Jim


... If you ever slow-danced at Denny's, you may be a redneck

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