Text 33287, 72 rader
Skriven 2010-01-07 19:56:46 av Janis Kracht (1:261/38)
  Kommentar till text 33097 av Nancy Backus (1:261/1381.0)
Ärende: Re: relative allergies
==============================
Hi Nancy,

>> That seems to be the issue here as well... She still hasn't heard back
>> from the people in Boston but it's understandable with the Holidays...

> Hope she hears soon... and that it is good news...  :)

Still nothing.. really irritating to say the least.  Mom's pretty depressed at
this point.  I sent her Christmas present late and included a very large wedge
of imported parmigian cheese.. her favorite (grin) - so I'm hoping that
brighten's her day a bit.

>>> Yep..  so far she's ok with Chocolate though.. but her SON isn't..
>>> Skips generations?  haha.. now that is weird :)

>> That's genetics for you... (G)   Food allergies, too...  ;)

>> We know all about that over here.. painfully so (grin)  But you don't
>> tolerate coffee, right?  That to me would be close to time to close up
>> shop (vbg)

> One learns to live with it.   (G)   Still painful at times, but, hey,
> I've known about it, and lived with it, now for over 30 years...

Understand :)  Kinda like the MS.. it's been here so long, you just deal -
kinda second nature at this point (38 years or more, I ferget (g))

===Crispelle===

This is a great holiday cookie.. so light :)

4 cups flour
6 eggs
1/2 cup plus 2 tablespoons sugar
(optional: grated lemon rind)
rainbow jimmies
honey
Oil for deep frying

In a large bowl, combine flour and sugar, mixing with a whisk for a few
minutes.  Make a well in the center, using a glass to make a depression in the
middle of the flour.

Add the eggs, one at a time, and mix with a spoon.

On a floured board, knead the dough until smooth and elastic, about 8-10
minutes or more.

Let the dough rest for 15 minutes.  Cut the dough in half.

On a lightly floured surface, roll the dough to 1/4 inch. Using a fluted pastry
wheel, cut the dough into strips 1/2 inch wide and 15 to 20 inches long. Fold
strips lengthwise and roll each into a rosette shape starting at the center and
working outward. Pinch the end of the rosette to seal.

Heat oil up to 1 inch deep in a frying pan. Carefully slip the rosettes into
the oil and fry until golden. Remove from the oil, drain and transfer to paper
towels. Let cool.

In a separate pan, heat the honey. Use tongs to dip the cookies in the honey to
cover. Drain. Place on waxed paper and sprinkle with jimmies. Let cool. Will
keep up to 3 days.

Makes about 40 cookies
===


Take care,
Janis

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