Text 19247, 109 rader
Skriven 2011-12-19 21:29:58 av Sean Dennis (1:18/200)
Ärende: Finally
===============
Hello, All.

I've been very busy as of late, but my efforts have paid off.  Here's my grades
for this semester:

Algebra: B (still don't know how I managed that)
English: A-
US History: A-
Earth Science: A

Overall GPA is around 3.8.

Not bad for being out of school for 22 years, huh?

I did learn, however, that I need to be much more managed with my time and
completing assignments on time.  I also need to get into a strict schedule
since three out of my four classes this semester are online.

So I'll disappear back into the ether for a while.  My first real full day off
from school and all three of my jobs will be Christmas Day so I'm really
looking forward to it. :)

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

      Title: Christmas Tree Bread
 Categories: Breads, Entertain
      Yield: 2 servings

    1/2 c  Margarine
    1/2 c  Sugar
      2 ts Salt
      2 c  Milk, scalded
      2    Env active yeast
    1/2 c  Warm water
      2    Eggs, lightly beaten
      8 c  Unsifted flour
           Fruit Nut Filling
           Red and green candied
           -cherries, drained
      1    Tube (3/4 oz) white
           -decorator frosting
           Apricot glaze
           FRUIT NUT FILLING:
  1 1/2 c  Light corn syrup
  1 1/2 c  Chopped mixed candied fruit
  1 1/2 c  Sliced almonds
           APRICOT GLAZE:
    1/2 c  Light corn syrup
    1/2 c  Apricot preserves

  BREAD:

  In large bowl with mixer at medium speed, beat margarine, sugar and
  salt. Add milk, beating until margarine is melted. Sprinkle yeast
  over water, stir until dissolved. Add to margarine mixture with eggs.
  With mixer at low speed add 4 cups of the flour, 1 cup at a time,
  beating until well mixed. Stir in remaining flour with wooden spoon.
  On lightly floured surface knead 8 to 10 minutes or until smooth and
  elastic. Place dough in greased bowl; turn to grease top. Cover with
  towel; let rise in warm place 2 hours or until doubled in bulk. Punch
  down dough; form into ball; cut into quarters. Set 2 quarters aside;
  cover with towel. Use reserved quarters to make two Fruit Nut Loaves.
  (Instructions at end of this recipe.)

  On lightly floured surface roll out one quarter into rectangle 15x12
  inches. Cut into 2 triangles each with a base of 10 inches, a height
  of 12 inches and 15 inch sides. Place one triangle on large greased
  cookie sheet. Reshape into triangle if necessary. Spread 1 cup of
  Fruit Nut Filling over dough on cookie sheet to within 1/2 inch of
  edge; moisten edges with water. Place second dough triangle over
  fruit filled one pressing to seal edges. Roll out second quarter of
  dough to 1/2 inch thickness. With 2 1/2 inch doughnut cutter cut 17
  circles; remove centers. Overlap cut circles on tree triangle. Roll
  out scraps of dough to 1/2 inch thickness; cut one 2 inch square.
  Place on center of base of triangle to form "trunk" of tree. Cut one
  3 inch star; place on top of tree. Cover; allow to rise in warm place
  1 hour or until almost doubled in bulk. Bake in 350-F oven 35 minutes
  or until golden brown. Remove from oven. Place cherries in center of
  circles. While warm, brush lightly with glaze. Decorate tree with
  decorator frosting. Makes one tree and 2 loaves.

  Fruit-Nut Filling: In small saucepan stir together all ingredients.
  Stirring constantly, bring to boil over medium heat and boil 1 minute.
  Cool.

  Apricot Glaze: In small saucepan stir together the corn syrup and
  preserves. Stirring constantly, bring to boil over medium heat and
  boil 1 minute.

  Fruit Nut Loaves: Grease two 8 1/2 x 4 1/2 x 3-inch loaf pans. Roll
  out each quarter of reserved dough into 15 by 9-inch rectangle.
  Spread 1 cup of Fruit Nut Filling over each rectangle of dough to
  within 1/2 inch of edge, roll each rectangle up from short side.
  Press ends to seal; fold ends under; place seam side down into
  prepared pan. Cover; let rise about 1 hour or until doubled. Bake in
  350-F oven 40 to 45 minutes or until bread sounds hollow when tapped.
  Remove from oven. While still warm, brush with Apricot Glaze.

  Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
  Gazette (newspaper), December 13, 1978

MMMMM

Later,
Sean

... I like work-it fascinates me-I can sit and look at it for hours.
--- GoldED/2 3.0.1
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)