Text 23193, 99 rader
Skriven 2012-04-02 00:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NOT SO SMART 431 20401
==============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Cute chicks have made me do several stupid things over the
 JW> years.
 
 ML> Yes, but how many stupid things have you made cute chicks do
 ML> over the years?

 JW> I got one to marry me!

 GJ> Which wife was that?

All three actually. Two regretted it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bobbe Molly's Strudel
 Categories: Jewish, Russian, Pastry, Desserts, Nuts
      Yield: 8 Servings
 
      1 lb Filo
      1 lb Walnuts (or blanched
           Almonds), finely chopped
    3/4 c  Sugar
           Juice of 1 lemon
           Rind of 1/2 lemon
    1/4 c  Oil (corn is best)
    1/2 c  Each red and green
           Maraschino cherries, finely
           Chopped
  1 1/2 c  Shredded coconut
    1/2 c  Bread crumbs
      1 lb Turkish Delight
           Additional oil to grease
           Filo
           Icing sugar
 
  This delicacy is a little hard to classify. Though my Bobbe always
  called it "strudel",  it is more a type of cookie than the
  traditional pastry.
  
  As a very young child, I was always fascinated watching Bobbe Molly
  make her strudel. She had a huge board, four feet by eight feet, that
  she would put over the kitchen table. She would cover this with a
  white sheet: this was her work surface. She would take a small
  quantity of dough, perhaps the size of 4 apples, and ever so gently
  stretch it by hand until it covered the entire tabletop. Amazingly,
  the dough seldom had a tear though it was so thin it was virtually
  transparent. What small tears there were, she quickly pressed
  together to repair.
  
  As I grew up, I asked many times for her recipe, but she couldn't
  really tell me. When pressed, she would say  "walnuts", when asked
  further, "I put in what's good". Quantities were never measured, it
  was by eye, but always it tasted the same.
  
  My Bobbe died before I was able to get the recipe from her. However,
  I made it a personal quest to track down the authentic taste.  By
  chance I happened upon a recipe called "Romanian Strudel" that
  looked promising, in that it was cookie-like and contained the
  essential, magic ingredient, Turkish Delight. I have adapted that,
  even though Bobbe never set foot outside Russia until she came to
  Canada. I used filo for the thin dough, and ....success!
  
  To the memory of my Bobbe Molly, with much love:
  
  Use one sheet of filo at a time. Brush the sheet thinly with oil.
  Combine all ingredients except Turkish Delight and mix well. Sprinkle
  filling over dough. Press the Turkish Delight into a thin rope (or
  cut into small pieces) and place along the near edge of the filo
  sheet. Roll up the dough. It should be about  an inch in diameter or
  slightly more. Slice into 1" pieces with a very sharp knife.
  
  Bake on lightly oiled cookie sheet 350 degrees for 20 minutes. Do not
  let the dough brown. Cool. Sprinkle with icing sugar.
  
  The strudel can be kept unrefrigerated in a tightly sealed container.
  I don't know for how long, because it has never remained uneaten for
  more than a few days.
  
  This is wonderful served with hot tea.
  
  Dick Shugar
 
MMMMM




Cheers

YK Jim


... Pizza Flavored Steamed Buns: Stupid, or Genius?

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