Text 9338, 144 rader
Skriven 2014-02-02 07:12:02 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Sugar Shock #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple Strudel (Apfelstrudel)
 Categories: Pastry, Desserts, Fruits, Citrus, Nuts
      Yield: 7 servings

      8 c  Peeled, fine chopped, tart
           - apples
    3/4 c  Sugar
      2 tb Cinnamon
      2 ts Grated lemon zest
      6 tb Melted butter plus + tb for
           - baking
      5 tb Toasted white bread crumbs
      1 c  Slivered, toasted almonds
    3/4 c  Golden raisins
      2 c  All-purpose flour + more for
           - rolling
      2 lg Eggs, well beaten
    3/4 c  Lukewarm water
    1/4 ts Salt
    1/2 ts White vinegar
           Confectioners' sugar (opt)

  If you love making pastries, this recipe is a delight.
  Not something you're going to whip up right before the
  guests arrive, strudel takes time and loving care.
  Your first strudel effort may be less than perfect,
  but it will taste heavenly. Keep making it, and your
  baking prowess will be legendary. This is one of our
  recipes that celebrates the heritage of German
  settlers in the Central Texas Hill Country.

  Get the filling ingredients ready first. Combine the
  apples, sugar, cinnamon and lemon zest. Have ready 6
  tablespoons melted butter, the bread crumbs, almonds
  and raisins.

  Heap the flour on a bread board, making a well in the
  center. Into the well pour the beaten eggs, water,
  salt and vinegar. Starting from the outside edge,
  combine the ingredients with your fingers, and knead
  until dough is smooth and pliable and does not stick
  to the bread board. Cover and set the dough aside in a
  warm place, or cover with a warm mixing bowl for 1
  hour.

  While the dough is resting, preheat the oven to 400øF.
  Place a pastry cloth or large, clean dishcloth or
  tablecloth on a work surface (like a table) large
  enough to accommodate it. Sprinkle with several
  tablespoons of flour and lightly work it into the
  cloth.

  Roll out the dough on the pastry cloth in a rectangular
  shape, the thinner the better. Mix the 6 tablespoons
  melted butter with the bread crumbs and spread over
  the surface of the dough. Then, spread the apple
  mixture about 1 inch thick over the dough, leaving a
  1-inch border of dough. Sprinkle evenly with toasted
  almonds and raisins.

  Starting on the long side of the dough, lift the cloth
  and begin rolling the dough and apple topping,
  jelly-roll fashion, to form the strudel. Seal seam and
  tuck the ends under to seal.

  Carefully slide the strudel onto a greased baking
  sheet. Nudge the strudel into a crescent shape or, if
  you can manage it, a horseshoe shape. Brush with 1
  tablespoon melted butter. Bake at 400øF for 20
  minutes. Then lower heat to 350øF and brush with
  remaining 1 tablespoon butter. Bake for an additional
  15 minutes or until golden brown.

  Remove from oven, dust with confectioner's sugar if
  desired, slice diagonally and serve.

  Note: There is no need to roll the dough tightly; it
  needs room to expand as it bakes. Also, any bits of
  dough that can be trimmed from the ends of the strudel
  can be used to patch the strudel, if necessary.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 09 October 2009

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: Peanut Blossoms
 Categories: Cookies, Snacks, Desserts, Nuts, Chocolate
      Yield: 36 servings

    1/2 c  Shortening
    1/2 c  Creamy peanut butter
    1/2 c  Light brown sugar
    3/4 c  White sugar; divided
      1    Egg
      2 tb Milk
      1 ts Vanilla extract
  1 3/4 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
     36    Hershey Kisses

  These cookies are easy to make and, in case you have
  some little kitchen helpers, they will love adding the
  Hershey Kisses.

  Preheat oven to 375°F.

  With an electric mixer, beat together the shortening,
  peanut butter, brown sugar and 1/2 cup of the white
  sugar until fluffy.

  Add the egg, milk and vanilla, mixing well.

  Stir together the flour, soda and salt. Gradually add
  to the peanut butter mixture.

  Shape cookie dough into balls, rolling each in the
  remaining sugar. Bake on ungreased cookie sheet 2
  inches apart for 8 minutes. Press a Hersey's Kiss into
  the center of each cookie, and bake an additional 3 to
  4 minutes.

  Makes about 3 dozen cookies.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 23 October 2008

  Uncle Dirty Dave's Archives

MMMMM

... Good whisky, as a beverage, is the most wholesome spirit in the world.

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