Text 22457, 103 rader
Skriven 2007-11-08 07:50:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Sticks
==============
On 11-07-07 HAP NEWSOM Scribbled to DAVE DRUM about Sticks

HN>-> HN>I just know I likes the new england style better, so that's
HN>-> HN>what I make and that's what I order when out. BTW was there
HN>-> HN>supposed to be a note in that box you sent?

HN>-> Just the inscriptions on the stick.

HN>Ok, thanks! Anne was SURE there was a note so I had to search three
HN>times before she gave up the idea (grin).

It was left here after the Y2K picnic and I forgot that I had it. 
Somehow it got shoved down the cushions of my couch - which I seldom 
use. So, I was moving things around and removing cushions in pursuit of 
a colony of mice that had invaded - and the stick came to light ... 
after seven years in a couch. I flipped a coin between you and Sacerdote 
as the recipient to start it on its rounds again.

Now, if the triangle (one of them) would show up and start travelling. 
We know (knew?) where Mannie the Moose and his Ol' Lady (Minnie) were 
before Carol left Japan - but, he's actually a denizen of a different 
echo.   Bv)=

Sort of like Keving - with us. But, not of us.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Apricot Cobbler
 Categories: Pies, Desserts, Fruit
      Yield: 9 servings
 
      8 c  Halved and pitted fresh
           - apricots
      1 c  Water
    1/2 c  Granulated sugar
    1/2 c  Brown sugar
      2 tb Cornstarch
      2 tb Fresh lemon juice
    1/2 ts Almond extract

MMMMM---------------------------CRUST--------------------------------
      2 c  All-purpose flour
      2 tb Granulated sugar
    1/2 ts Salt
    1/2 c  Shortening
    1/3 c  Sweet butter; in pieces
      5 tb Ice water
      1 tb Cider vinegar
      1 ts Vanilla
      1 tb Sugar mixed with 1/2
        ts Cinnamon
 
  From Chronicle columnist Jacqueline Higuera McMahan.
  
  Puree 2 cups of the apricots with 1/2 cup of the water and both
  sugars. Make a paste with the remaining 1/2 cup water, the
  cornstarch, lemon juice and almond extract. Combine the sweetened
  puree and the cornstarch paste in a 4-quart saucepan; bring to a
  simmer over medium-low heat. Simmer until the mixture is thick and
  clear, about 5 minutes. Stir in the remaining apricots. Spoon into a
  deep 9 x 12-inch baking dish. Let cool to room temperature.
  
  The Crust: Using a pastry blender or food processor, blend the flour,
  sugar and salt. Add shortening (in tablespoon-size pieces) and butter,
  and cut in to make a coarse, crumbly mixture. (Use short, on-and-off
  pulses if using a processor.) Combine the ice water, vinegar and
  vanilla and drizzle over the flour in 3 additions, stirring or
  pulsing in just enough liquid so the pastry holds together but is not
  wet. Transfer the pastry to a floured board and push it together.
  Lightly form into a disk, wrap in plastic wrap and refrigerate for 20
  to 30 minutes.
  
  Preheat the oven to 375 degrees. Roll out the pastry on a floured
  surface into a 1/4-inch-thick rectangle. Place over the fruit, prick
  with fork in several places, then sprinkle with the cinnamon sugar.
  Bake for 35 minutes, or until the crust is golden and the fruit is
  bubbling and tender.
  
  Serves 8 to 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 15 June 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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