Subj : Re: Cookies
To : Ruth Haffly
From : Dave Drum
Date : Fri Jul 12 2024 06:37:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> I used to do some cake decorating, mostly for family, sometimes friends
RH> and a few special occasion ones, never did do the all stars type
DD> I've got mine mostly because they're family heirlooms - from my great-
DD> granny, grandmother and mom. The Xmas tree and Santy Pants cutters I
DD> bought from the now-closed Springfield Baker's Supply.
RH> I've got some cookie cutters that belonged to my paternal grandmother,
RH> a biscuit cutter that belonged to my maternal grandmother. The latter
RH> gets used quite often; it's got a removeable piece so doughnuts can be
RH> cut with the proper hole in the middle.
That sent me to the "possibles" drawer. Mine also has a center piece that
can be removed using a Philips-head screwdriver. Do you cook the holes or
do you re-roll and re-cut for more crullers?
DD> I mske these cookies around holiday time - using Santy Pants and Xmas
DD> tree cookie cutters. They are a hit where ever offered.
DD> Title: Iced Sugar Cookies
DD> Categories: Cookies, Snacks, Chilies
DD> Yield: 24 Cookies
RH> I used to make those quite often, especially around Christmas and turn
RH> the girls loose with decorating stuff. Got some interesting decorated
RH> cookies that way. (G)
DD> I haven't made them for a few years. Oddly enough my friend Les asked
DD> at Sunday breakfast if I'd be doing them this year. For him, sure
DD> thing. And possibly for the dessert table at Temple B'rith Shalom's
DD> annual interfaith Christmas Breakfast. Can't do these at the Temple
DD> but, at home .....
RH> Your reputation has gotten out!
DD> Title: Bacon Chocolate Chip Cookies
DD> Categories: Cookies, Chocolate, Pork, Nuts
DD> Yield: 12 Servings
RH> Looks good to me, but for sure, not kosher. (G)
Les' new(ish) wife is *very* Kosher. He's not allowed to make his prize
winning chilli in *her* kitchen but has to use the set-up in the cellar.
He told me that he may move his chilli kitchen to the garage as at 86
he can no longer manage the stairs whilst carrying a chilli pot. Not
in the sizes that he favours, at least.
These are (can be) habit forming .......
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush
2 qt Oil; for frying
MMMMM---------------------------DOUGH--------------------------------
2 1/4 ts (1 pkt) active dry yeast
2/3 c Whole milk;warm to the touch
3 1/4 c + 2 tb all-purpose flour;
- divided
4 Egg yolks
1/2 c Granulated sugar
1/2 c Apple cider
1/4 c Unsalted butter; melted
1 tb Vanilla extract
1 ts Kosher salt
1/2 ts Ground cinnamon
MMMMM---------------------------APPLES--------------------------------
1/4 c Unsalted butter
1 Vanilla bean
7 Granny Smith apples; peeled,
- cored, chopped
1/4 c Granulated sugar
1/2 ts Ground cinnamon
1 c Apple cider
1/4 c Apple cider vinegar
MMMMM---------------------------GLAZE--------------------------------
1/2 c + 2 tb powdered sugar
1/4 c Heavy cream
1/2 ts Vanilla extract
1/2 ts Kosher salt
MAKE THE DOUGH: Place the yeast in a mixing bowl. Pour the milk over
the yeast a let sit for 5 minutes. Add 2 cups of the flour to the
yeast and milk mixture, but do not stir. Cover the bowl with plastic
wrap and set aside in a warm place until the surface of the flour
cracks, about 30 to 40 minutes.
In a medium bowl, whisk together the egg yolks and sugar. Add the
apple cider, melted butter, vanilla, salt, cinnamon, 1 1/4 cups of
the flour and whisk until combined, then add to the yeast mixture.
Using an electric mixer, beat the dough on low speed for 30 seconds,
then increase the speed to medium and beat for 1 minute. Add the
remaining 2 tablespoons of flour and mix on low speed for 30 seconds,
then increase to medium for another 30 seconds. The dough will be
VERY soft and sticky. Transfer the dough to an oiled bowl, cover the
bowl with plastic wrap, and set in a warm place until the dough has
doubled in size, about 1 1/2 hours.
MAKE THE APPLES: Melt the butter in a 12" skillet over medium heat.
Slice the vanilla bean in half lengthwise and scrape the seeds into
the pan with the melted butter and drop the vanilla bean pod in as
well. Heat the butter until it is bubbling, then add the chopped
apples, tossing to coat them with butter. Add the sugar and cinnamon
and cook for 5 minutes, stirring occasionally. Add the apple cider
and vinegar, increase the heat to medium-high, and cook until all of
the liquid has evaporated, stirring occasionally, about 10 to 15
minutes. Remove the vanilla bean and transfer the apples to a baking
sheet to cool.
* I have found that canned Apple Pie Filling lets you skip this step
and is actually closer to what you buy down the Dunkies anyway.
ASSEMBLE THE DONUTS: Scrape the dough out onto a well-floured surface
and pat into a rectangle 2" thick, flouring the surface as necessary.
Spread half of the apples over the dough, leaving space around the
edges. Fold the dough into thirds (like a letter) by folding the
bottom up and then the top down. Use your hands to again pat the
dough into another rectangle about 2" thick. Spread the remaining
apples on top and fold into thirds again. Gather the dough together
in a rough ball and return it to the oiled bowl. Cover and allow to
rise until doubled in size, about 30 minutes.
Meanwhile, in a large Dutch oven, heat the oil over medium heat to
375ºF/190ºC. Scrape the dough out again onto a well-floured surface
and gently pat it out to 1/2" thick, flouring the surface and the
dough as necessary. Using a pizza cutter, bench scraper or sharp
knife, slice the dough into 1" pieces in a checkerboard pattern.
Shape 4 ounce portions of the dough into round mounds and allow to
rest for 10 minutes.
MAKE THE GLAZE: While the dough is resting, mix together the glaze.
Whisk together the powdered sugar, heavy cream, vanilla and salt in a
medium bowl set over a small saucepan of simmering water over low
heat. Heat and whisk occasionally until the mixture is warm to the
touch. Remove from the heat and keep warm.
FRY THE FRITTERS: Very carefully drop each mound of dough into the
hot oil, only adding as many as will comfortably fit in the pot so
they are not crowded. Fry until the underside is golden brown, about
3 minutes, then using a spatula or spider skimmer, carefully turn
them over and continue to cook until the other side is golden brown
as well, another 4 to 5 minutes. Remove the doughnuts to a paper
towel-lined pan or a cooling rack. Repeat with the remaining
doughnuts, allowing the oil to come back up to temperature between
batches. After removing each batch of doughnuts, allow them to sit
for about 5 minutes, then brush with the glaze. Serve warm or at room
temperature.
Recipe from:
http://dunkindonutsathome.blogspot.com
Uncle Dirty Dave's Kitchen
MMMMM
... Where in the nursery rhyme does it say Humpty Dumpty is an egg?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
