Text 6048, 88 rader
Skriven 2013-10-24 00:03:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 6021 av Dave Drum (1:261/1381)
Ärende: Re: Recipes that Ferd se
================================
 -=> On 10-23-13  08:32,  Dave Drum <=-
 -=> spoke to Fred A Ball about Recipes that Ferd sent <=-

 DD> The other day, just for S&G I visited my original e-mail address with
 DD> this ISP (from 15 years ago) and I don't understand how I have 

A few months back, we switched our ISP from Comcast to Verizon.  That
meant that we had to change our emails.  Supposedly, there was a 30 day
period during which our Comcast mail would get forwarded to Verizon for
us to read.  However, I am still able to use my SMTP client (Eudora) to
collect the Comcast mail months later.  I'd have thought they they would
cancel the account -- but it seems not.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pat Rule's Apricot Cookies - 1st Place
 Categories: Holiday, Cookie, Contest
      Yield: 72 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      4 c  All-purpose flour
      2 c  Unsalted butter
      1 lb Cream cheese

MMMMM--------------------------FILLING-------------------------------
      1 lb Dried apricots
    2/3 c  Granulated sugar
    1/4 c  Grand Marnier liqueur
           -(optional)
           -Powdered sugar, for rolling
           -cookies
 
  The day before making cookies, mix dough ingredients together
  until well-combined and refrigerate overnight.
  
  Also the day before, make filling. Place apricots in a saucepan,
  cover with water and cook over low heat until apricots are soft
  and can easily be mashed (water will be absorbed).
  
  Add sugar (more sugar can be added if you like a sweeter
  filling) and the Grand Marnier, if using. Cook a little longer
  until filling is bubbling and very thick. Mash filling or run
  through a food processor briefly if there are large chunks of
  apricot. Cool filling and refrigerate.
  
  The next day, preheat oven to 400 degrees. Make small balls
  (about 1 inch in diameter) out of dough, then roll each ball out
  with a rolling pin to about a 2-1/2-inch or 3-inch circle. Place
  approximately 3/4 teaspoon of filling at one end and roll up.
  
  Place on cookie sheet lined with parchment and bake for about 20
  minutes, or until light brown. Cool and roll in powdered sugar.
  
  The winning recipe has changed over time.
  
  "Part of it came from my mother-in-law years ago," Rule
  explained. "The original pastry was one made with yeast, and
  that was very cumbersome. I simplified the pastry."
  
  The cookies also are good filled with mincemeat, she said.
  
  The judges praised the flaky, pastry-like texture of the
  first-place cookies, which feature a cream-cheese dough rolled
  around a liqueur-spiked apricot filling. The recipe is a family
  favorite, Rule said: "It's a given at Christmas."
  
  Rule had never before entered a recipe contest, although she's
  an enthusiastic cook and last year took a cooking class in
  Italy's Umbria region. She is retired after a career that
  included working as an administrator at UCSD. She also worked
  for the clothing manufacturer St. John Knits, and she remains on
  call as a sales associate for the company at Neiman Marcus. She
  and husband Jack have six children and recently welcomed their
  ninth grand child.
  
  Source: San Diego Union-Tribune 1998 Holiday Cookie Contest
  From: Norman Brown                    Date: 12-11-98
  Cooking
 
MMMMM


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