Text 34543, 125 rader
Skriven 2015-12-26 00:48:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 34525 av Michael Loo (1:123/140)
Ärende: Re: aged reply 714
==========================
 -=> On 12-25-15  01:28,  Michael Loo <=-
 -=> spoke to Nancy Backus about Re: aged reply 714 <=-

 ML> Which reminds me, I seem to be missing a few qwk packets
 ML> from Dale's service (which I have been archiving until I
 ML> get a setup with which I can actually read them).
 
I had to change my system a while back, and it took a bit of time to get
it working correctly again.  Had to do with Gail's WIN XP computer
dying, and switching the BBS system to my WIN 7 computer.  I'm not sure
how long it has been since the problem seemed to have gotten solved.  If
you are missing any packets by number, let me know and I can resend it
manually, at least back to August.  There was a week in September when
the packet did not get produced, but the packet numbers should be
consecutive for you.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: GUBANA (COILED YEAST BREAD WITH NUT AND RAISIN FILLING)
 Categories: Cookies, Breads, Holidays, .mag
      Yield: 2 Loaves
 
MMMMM----------------------FOR THE FILLING---------------------------
  1 1/3 c  Pine nuts
      2    Sticks (1 C) unsalted
           -butter, melted
    1/2 lb Almonds with skins
           -(about 2 C)
    1/4 lb Biscotti or butter cookies
    1/2 c  Sugar
      1 c  Raisins
  1 1/2 T  Cinnamon
      2 T  Vanilla
    1/2 c  Marsala, or to taste
    1/4 c  Plus 2 T Curacao or other
           -orange-flavored liqueur,
           -or to taste
    1/4 c  Grappa or brandy, or to
           -taste

MMMMM-----------------------FOR THE DOUGH----------------------------
      2 pk (about 5 t) active dry yeast
  1 1/2 c  Milk
      6 c  Unbleached all-purpose flour
    2/3 c  Sugar
      2 lg Whole eggs
      2 lg Egg yolks
    1/4 c  Heavy cream or half-and-half
      2 t  Coarse salt
      1 T  Freshly grated lemon zest
  1 1/2    Sticks (3/4 C) unsalted
           -butter, cut into bits and
           -softened

MMMMM----------------AN EGG WASH MADE BY BEATING---------------------
      1 lg Egg yolk with
      1 t  Water

MMMMM-------------------------TO FINISH------------------------------
           Sugar for sprinkling the
           -loaves
 
  Make the filling: In a heavy skillet cook the pine nuts in 1 t of the
  butter over moderately low heat, stirring, for 5 to 7 minutes, or
  until they are pale golden. In a food processor pulse the pine nuts
  with the almonds, the biscotti, and the sugar until the mixture is
  chopped coarse and transfer the mixture to a bowl. Stir in the
  remaining butter, the raisins, the cinnamon, the vanilla, the
  Marsala, the Curacao, and the grappa, stirring until the mixture is
  combined well, and let the filling stand, covered, for at least 3
  hours or overnight.
  
  Make the dough: In a small bowl sprinkle the yeast over 1/4 C  of the
  milk, heated to lukewarm, stir in 2 T  of the flour and 1 T  of the
  sugar, and let the mixture stand in a warm place, covered, for 20 to
  30 minutes, or until the sponge is double in bulk. In the bowl of an
  electric mixer fitted with the paddle attachment beat together the
  whole eggs, the yolks, and the remaining sugar, beat in the remaining
  1 1/4 C milk, the cream, the salt, and the zest, and beat the mixture
  until it is combined well. Beat in the butter and the sponge, replace
  the paddle attachment with the dough hook, and beat in enough of the
  remaining flour, 1/2 C at a time, to form a soft, moist, and slightly
  sticky dough. Transfer the dough to a lightly floured surface and
  knead it, adding enough of the remaining flour to keep the dough from
  becoming too sticky to handle easily, for 8 minutes, or until it is
  very smooth and elastic. Transfer the dough to a buttered bowl,
  turning it to coat it with the butter, and let it rise, covered, in a
  warm place for 1 1/2 hours, or until it is double in bulk.
  (Alternatively, let the dough rise, covered and chilled, overnight.)
  
  Punch down the dough, transfer it to a lightly floured surface, and
  form it into a smooth ball. Let the dough stand, covered, for 15
  minutes and divide it in half. Roll 1 piece of the dough into a 16-
  by 11-inch rectangle, spread it evenly with half the filling, leaving
  a 1-inch border on all sides, and, beginning with a long side, roll
  it up carefully jelly-roll fashion, ending with the seam on top. Fold
  in the ends to enclose the filling and, working very carefully,
  stretch the pastry lengthwise from the center, forming a narrow
  filled cylinder, 24 to 26 inches long. Beginning with one end, wrap
  the pastry into a coil and transfer it, seam side down, with spatulas
  to a buttered 9- or 10-inch round cake pan or springform pan (the
  edge of the coil should come to within 1 inch of the side of the pan
  but should not touch it; do not tuck under the end of the coil) .
  
  Roll out, fill, and shape another coil in the same manner with the
  remaining dough and filling and let the loaves rise, covered with a
  kitchen towel, in a warm place for 1 hour, or until they are almost
  double in bulk. Brush the loaves with the egg wash, let them stand
  for 10 minutes, and sprinkle them lightly with the sugar. Bake the
  loaves in the middle of a preheated 375-F. oven for 20 minutes, put a
  sheet of foil, dull side down, over each loaf, and bake the loaves
  for 20 to 25 minutes more, or until they are golden and sound hollow
  when tapped. Let the loaves cool in the pans on racks for 5 minutes,
  remove them from the pans, and let them cool completely on the racks.
  
  Source: Gourmet Magazine, 02/92 Recipe posted by: Sallie Krebs
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:54:46, 26 Dec 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)