Text 9282, 195 rader
Skriven 2014-01-29 08:25:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Set One
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double Chocolate-Peppermint Crunch Cookies
 Categories: Cookies, Candy, Snacks, Chocolate
      Yield: 50 servings
 
  2 1/2 c  Bittersweet chocolate chips;
           - divided
  1 1/2 c  All purpose flour
    1/4 c  Natural unsweetened cocoa
           - powder
      1 ts Baking powder
      1 ts Instant espresso powder
    1/2 ts Salt
    1/2 c  Unsalted butter; room temp
      1 c  Sugar
      1 ts Vanilla extract
      1 ts Peppermint extract
      2 lg Eggs
      4    Candy canes; coarsely
           - crushed
           +=OR=+
     16    Red & white striped hard
           - peppermint candies; coarse
           - crushed
 
  Crushed peppermint candies make a festive, crunchy topping
  for these pretty cookies.
  
  Preheat oven to 375oF. Line 2 large rimmed baking sheets
  with parchment paper. Stir 2 cups chocolate chips in medium
  metal bowl set over saucepan of simmering water until melted
  and smooth. Measure 2/3 cup melted chocolate; transfer to
  small metal bowl and reserve for drizzling.
  
  Whisk flour, cocoa powder, baking powder, espresso powder,
  and salt in medium bowl. Using electric mixer, beat butter
  in large bowl until creamy. Add sugar and both extracts;
  beat until smooth. Add eggs; beat to blend. Beat in melted
  chocolate from medium bowl. Add dry ingredients; beat just
  to blend. Stir in remaining 1/2 cup chocolate chips. Measure
  1 level tablespoonful dough; roll dough between palms to
  form ball. Place on prepared baking sheet. Repeat with
  remaining dough, spacing cookies 1 1/2 inches apart.
  
  Bake cookies until cracked all over and tester inserted into
  center comes out with large moist crumbs attached, 8 to 9
  minutes. Cool cookies on baking sheet 5 minutes. Transfer
  cookies on parchment paper to racks to cool completely.
  
  Rewarm reserved 2/3 cup chocolate over small saucepan of
  simmering water. Using fork, drizzle chocolate over cookies.
  Sprinkle crushed candy canes over, arranging some pieces
  with red parts showing. Chill just until chocolate sets,
  about 20 minutes.
  
  DO AHEAD: Can be made 3 weeks ahead. Store airtight in
  freezer. Bring to room temperature before serving.
  
  by Janet Taylor McCracken
  
  Bon AppOtit | December 2010
  
  Yield: Makes about 50
  
  MM Format by Dave Drum - 10 December 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Fruit Pies
 Categories: Pies, Pastry, Desserts, Fruits
      Yield: 12 Pies
 
MMMMM---------------------PASTRY--------------------------
      3 c  All-purpose flour
      1 ts Salt
    3/4 c  Good vegetable shortening
      1    Egg; lightly beaten
    1/4 c  Cold water
      1 ts White vinegar

MMMMM---------------------FILLING--------------------------
      3 c  Dried fruit (apricots,
           - peaches, apples)
  1 1/2 c  Water
      6 tb Sugar
    1/4 ts Cinnamon
    1/4 ts Ground allspice
 
  Who says you can't enjoy fruit in the dead of winter.
  
  These little pies are so good. The last time I made
  them, the people who said "I'll just have one," had at
  least two.
  
  For the Pastry:
  
  Mix together the flour and salt. Cut in the shortening
  with a pastry blender, fork, your hands, or whatever
  method works best for you, until mixture resembles
  coarse crumbs. Stir together the beaten egg with the
  water and sprinkle over flour mixture. Sprinkle in the
  vinegar, mixing lightly, until ingredients are well
  combined. Form the dough into a ball and wrap in
  plastic wrap. Chill for at least one hour.
  
  The Filling
  
  Although the basic recipe is listed, please note that
  for each cup of dried fruit, you need at least a
  half-cup and probably more of water, and 2 tablespoons
  of sugar. If you make a dozen pies, you may want to
  mix up the flavors. Using the proportions in this
  recipe, for example, I made six Apricot and six
  Apple/Cherry by using approximately 1-1/2 cups of
  dried apricots and 1 cup of apples and 1/3 cup of
  dried cherries. Of course, I cooked the apricots
  separate from the apples and cherries.
  
  On very low heat, simmer the dried fruit in the water
  for 30 to 45 minutes, or until very tender. Add water
  if necessary to prevent scorching. Allow to cool; mash
  fruit slightly. Stir in the sugar and spices. This
  step may be done in advance and refrigerated; however,
  warm up the fruit (microwave is fine) enough to take
  the chill off and make it workable before filling your
  pies.
  
  Putting It All Together
  
  Remove the pastry from the refrigerator and cut it into
  four equal pieces. You can then cut each of the four
  pieces into three equal pieces, leaving you with 12
  golf-ball-size dough balls. On a lightly floured
  surface, roll each ball into a 5- to 6-inch circle.
  Your circles do not have to be perfect, and ragged
  edges are okay.
  
  Put 2 generous tablespoons of filling onto one side of
  the circle of dough. Seal the pie by wetting the
  inside edge of the dough with water (use your finger),
  and then fold over the dough, making the familiar
  half-moon-shaped pie. Make sure the edges of the dough
  are even, and press and crimp to insure a good seal.
  You can use a fork to give you a bit of a decorative
  edge if you like. You can also correct the more ragged
  edges during this step because the dough is pliable.
  Just make sure the filling is sealed in and any holes
  in the dough are crimped.
  
  Frying
  
  I use two methods and both are good. To deep-fry, heat
  the oil in a deep pan with steep sides or a deep-fryer.
  Carefully lower the pies into the oil, one at a time,
  and fry until golden brown, 3 to 4 minutes. You don't
  have to worry about cooking the filling since it's
  already cooked. The frying process merely cooks the
  dough.
  
  The second method is panfrying. Fry the pies in about a
  half inch of oil in an electric frying pan set to 375X
  F. Panfrying takes a little longer and the pies have
  to be turned, but the end result will be every bit as
  good. Sprinkle the hot fried pies with confectioners'
  sugar or cinnamon sugar.
  
  Note: Whatever the frying method, be sure your oil is
  very fresh. You don't want your pies to take on the
  flavor of last week's onion rings.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 14 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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... I hate television as much as peanuts. But, I can't stop eating peanuts.



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