Text 23182, 98 rader
Skriven 2007-11-21 09:07:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Albert Ross
===================
On 10-31-07 BARBARA MCNAY Scribbled to GLEN JAMIESON about BIRD AND RAT 

BM> > They dive into the sea to take the bait fish and get caught
BM> > on the hook. The way to avoid that is to weight the line so
BM> > that the bait is quickly taken down deeper, out of sight of the
BM> > albatrosses.

BM>Are albatrosses protected?  If not, they're evidently not very
BM>marketable, as I've never heard of them being eaten.

I can't imagine ever being that hungry. Ever.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jeweled Thumbprints
 Categories: Cookies, Desserts, Snacks, Nuts, Fruits
      Yield: 8 servings
 
MMMMM---------------------------DOUGH--------------------------------
      2 c  Unsifted bleached all-
           - purpose flour
  1 1/2 oz (1/3 c) shelled raw
           - pistachios
    3/4 c  Granulated sugar
    1/8 ts Salt
      8 oz Unsalted butter; softened
      1 lg Egg
    1/4 ts Pure lemon extract
    1/4 ts Almond extract

MMMMM--------------------------FILLING-------------------------------
      3 tb Unsalted butter
      2 oz White chocolate; fine
           - chopped
    1/3 c  Shelled raw pistachios;
           - coarse chopped
      3 tb Dried cranberries; fine
           - chopped
    1/3 c  Finely diced dried apricots
    1/3 c  Fresh pomegranate seeds
 
  Here's a new twist on a traditional holiday cookie from columnist Flo
  Braker.
  
  Adjust rack to lower third of oven and preheat oven to 350 degrees.
  Line a baking sheet with parchment paper. Combine the flour,
  pistachios, sugar and salt in a food processor; process just to blend
  ingredients. Add the butter in pieces, process with on/off bursts
  until mixture has the consistency of cornmeal. Whisk together the egg
  and extracts in a small bowl. With the processor running, pour the
  egg mixture down the feed tube and process just until ingredients
  form a ball.
  
  Shape 1 level teaspoon of dough into a ball, rolling it between the
  palms of your hands. Place on the baking sheet. Continue shaping the
  dough, placing the balls 1 inch apart on the baking sheet. Gently make
  an indentation in the center of each ball, pressing down almost to the
  bottom without breaking through the dough. Bake for 12 minutes, or
  until the cookies are ivory-colored and pale golden on the bottom.
  Transfer cookies to a wire rack to cool.
  
  To prepare the filling: Combine the butter and chocolate in a small
  saucepan and place over low heat, stirring, until the chocolate is
  almost completely liquid. Spoon or pipe from a handmade paper cone 1/8
  to 1/4 teaspoon of the white chocolate butter into each indentation.
  Mix together the pistachios, cranberries, apricots and pomegranate
  seeds in a small bowl. Sprinkle about 1/2 to 1 teaspoon of the
  nut-fruit mixture over the chocolate. Let set for 30 minutes.
  
  To store: Omit the pomegranate seeds from the filling mixture; stack
  in an airtight metal container and store at room temperature for up
  to 10 days.
  
  Yields about 8 dozen
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 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


... I am correct, the rest of you are wrong!

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)