Text 4010, 89 rader
Skriven 2010-05-19 20:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: stuff 056
=================
-=> Quoting Janis Kracht to Jim Weller <=-

 > I freeze all my rice, flours, cereals and nuts

 JK> My daughter does the same.. I don't really notice the problem  though
 JK> I have in the past..

I used to get an infestation from something or other about every
other summer before I started taking precautions.

I learned that those insects have good nutritional instincts. Given
a choice of containers they will go for nuts before brown flour,
brown and oatmeal before white and white before packaged breakfast
cereal. Which makes them smarter than the average grandchild!

 JK> Perhaps those moths, etc. originate in the stores when they
 JK> don't sell fast enough. 

I suspect the eggs are in the product long before they get to the
store. That doesn't bother me a bit about the cleanliness of
farmers, millers, truckers, warehousemen etc in the chain; it's all
natural and it only happens with real foods.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Biscochitos 
Categories: Cookies, Italian
  Servings: 5 dozen

    3/4 c  sugar
      1 c  rendered lard
      1 lg egg
      1 ts vanilla extract
    1/4 c  brandy, sherry, or rum
      2 ts anise seeds
      3 c  all purpose flour
      1 ts baking powder
    1/2 ts salt
      2 ts cinnamon, mixed with
    3/4 c  sugar

Using a stand mixer fitted with a paddle attachment, cream the sugar
and lard in a large bowl until the lard is very fluffy. Over low
speed, beat in the egg, vanilla extract, and brandy. Add the anise
seeds.

Sift together the flour, baking powder, and salt. Mix the flour
mixture into the lard mixture and knead for a few minutes (by
machine or hand). Add a few tablespoons water if necessary to make
the dough come together.

Preheat the oven to 350 F.

If you want to make rounds of biscochitos, divide the dough in half
and roll the dough into logs about 2 inches in diameter. Wrap each
log in plastic and refrigerate until firm, about 1 hour. At this
point, the dough may also be kept in the refrigerator for up to a
week, or frozen for several months. Slice the dough into 1/4-inch
rounds and place on parchment-lined baking sheets. Sprinkle each
cookie lightly with the cinnamon-sugar mixture. Bake for 12 or so
minutes, until lightly golden brown. Cool on a rack. 

If you want to roll out the dough, refrigerate until firm. On a
lightly floured surface (it helps if you have a sleeve for the
rolling pin), roll out the dough to 1/8 inch thickness and cut to
size. Sprinkle each cookie lightly with the cinnamon-sugar mixture.
Bake for 6 or so minutes, until lightly golden brown. Cool on a
rack. 

The cookies, when cooled, will keep in an airtight container between
sheets of parchment paper for 3 to 5 days. 

makes about 5 dozen cookies
Adapted from A Platter of Figs by David Tanis.

From: Chichi
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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