Text 31490, 129 rader
Skriven 2012-12-01 07:12:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Hostess
===============
-=> Dale Shipp wrote to Dave Drum <=-

 RH> Just a random thought. Been listening the last few days about Hostess
 RH> going belly up and hearing what they use for some of their so called
 RH> "treats"--makes me glad I don't eat them.

 DD> The treats and Wonder Bread(?) are not going to go away.
 DD> The formulae and names
 DD> will be flogged as assets of IBC and the proceeds used to satisfy
 DD> (partially) the creditors.

 DS> We just discovered that one of our favored snack treats is part of the
 DS> Hostess family.   They are Drakes apple fruit pies, which are small
 DS> pies, about 2 inch square, with a nice frosted crust and small amount
 DS> of apple filling.  There are bigger fruit pies on the market, but we
 DS> like these because of their small size making a nice snack instead of a
 DS> full dessert.

I never cared for Twinkies, Ding Dong or Ho-Hos. But, don't leave me alone in a
room with Hostess Cupcakes.  Bv)=

I likes fried pies, too. Never had the Hostess version (or the Mickey D's, for
that matter). But,

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

      Title: Southern Fried Hand Pies
 Categories: Pastry, Snacks, Fruits, Desserts
      Yield: 12 pies (about)

    1/4 c  Unsalted butter
    1/4 c  Granulated sugar
      2    Tart apples; peeled, cored,
           - chopped (abt 2 cups)
      1 tb Brown sugar
    1/4 ts Ground nutmeg
    1/2 ts Ground cinnamon
           Powdered or granulated sugar
           - for dusting; optional

MMMMM---------------------------DOUGH-------------------------------
  2 1/2 c  Self-rising flour; divided
    1/2 c  Vegetable shortening or lard
      2 tb Granulated sugar
           Yolk from one egg
    1/2 c  Ice water
      1 c  Oil or lard; for the skillet

  For the fruit, melt the butter and sugar together; add
  chopped apples and simmer covered, over medium heat for
  about 15 to 20 minutes. Remove from heat, sprinkle brown
  sugar, nutmeg and cinnamon over the apples, stir, taste
  and adjust sweetness. Set aside to cool.
 
  For the dough, cut the shortening into 2 cups of the
  flour. Stir in the sugar, egg yolk and ice water until
  dough is sticky. Turn out onto a floured surface and
  sprinkle more flour on top, working it in until dough is
  smooth. Roll out to about 1/8 to 1/4 inch thick and cut
  into 4 to 6 inch circles. You may also pinch off golf
  ball-sized pieces and flatten individually by hand. Place
  about a half tablespoon of the cooled filling in the
  center of each round. Barely wet the edges of the round
  with water, fold over, lightly press down on the edges and
  the filling; seal the edges with the tines of a fork.
  Place all of the pies in a single layer onto a plate that
  has been lightly sprinkled with flour and refrigerate
  about 10 minutes.

  Fry in a skillet, with about 1/2 inch of hot oil, until
  browned on both sides. Remove from the skillet, drain on
  paper towels and sprinkle with granulated sugar or dust
  with powdered sugar while still warm, if desired. Best
  served warm, but delicious cold too!
  
  Cook's Notes: Oil must be hot (at least 350øF/175øC) or
  dough will absorb too much grease and will disintegrate.
  Substitute canned biscuits, boxed pie crust mix (like
  Jiffy), or use a homemade or store-bought pie crust
  (Pillsbury recommended). You'll need two crusts, rolled
  out a bit thinner to get 12 pies. Can also substitute
  other types of apples. You may have a little bit of extra
  apple left over, depending on the size apples that you use
  and how large you make the pies. You can add that to
  yogurt, or use over pancakes, French toast, over oatmeal,
  or as a side dish just like any stewed apple.

  To Deep Fry: Preheat deep fryer to 375øF/190øC and fry,
  in batches to avoid chilling the oil, for about 3-1/2
  minutes, or until golden brown. Shake basket gently after
  about 30 seconds to avoid the pastry from sticking.

  To Bake: Preheat oven to 400øF/205øC. Place the mini
  pies on a greased cookie sheet or pan. Make a couple of
  small slits in the dough so the steam will vent out, brush
  the tops with the juice from the pan or with an egg wash
  over each pie if desired, and sprinkle tops with a bit of
  granulated sugar. Bake in a 400øF/205øC oven for about 20
  minutes, or until golden brown.

  For Peach Filling: For peach pies, or other juicy fruit
  such as pears, peel and chop the peaches, you'll want
  about 2 pounds. Set aside in a colander and let them drain
  for at least 30 minutes, then sprinkle with 1/4 cup of
  sugar before filling dough. Can also substitute any other
  stewed fruit for pie recipe.

  For Strawberry Filling: Add 2 cups of hulled and mashed
  strawberries to a saucepan, add 1/2 cup of granulated
  sugar. Taste and increase sugar as needed, as strawberries
  will vary in sweetness. Stir in 1/4 cup of cornstarch and
  bring mixture to a boil. Cook until thickened, about 1
  minute. Set aside to cool completely.

  Drain on a paper towel and sprinkle with granulated sugar
  as soon as they come out of the fryer, or let them cool
  slightly and dust lightly with powdered sugar. Try not to
  devour the entire platter. Not that I would know anything
  about that.

  From: http://www.deepsouthdish.com

  Uncle Dirty Dave's Archives

MMMMM

... "A little more than kin, a little less than kind." -- Shakespeare
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