Subj : Re: Cookies

Subj : Re: Cookies
To : Ruth Haffly
From : Dave Drum
Date : Sun Jul 14 2024 07:04:00

-=> Ruth Haffly wrote to Dave Drum <=-

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)

DD> Les' new(ish) wife is *very* Kosher. He's not allowed to make his
DD> prize winning chilli in *her* kitchen but has to use the set-up in the
DD> cellar. He told me that he may move his chilli kitchen to the garage
DD> as at 86 he can no longer manage the stairs whilst carrying a chilli
DD> pot. Not in the sizes that he favours, at least.

RH> We'd have to do it outside, on a grill as we've no garage. I usually
RH> don't make big batches any more; the 6 qt crock pot or a 5 qt stock pot
RH> (sold a a chili pot) is usually as large as I use.

He's pretty much retired from competition cooking (after 20+ trips to the
World's Championship) and most chilli suppers. I thionk his only chilli
supper (where he actually makes the chilli) is Temple B'rith Sholom's
annual Chillli Supper. He still supervises many supper's preparation,
though - he's an amazing guy I am proud to call my friend.

DD> These are (can be) habit forming .......

DD> Title: Dunkin' Donuts Apple Fritters
DD> Categories: Breads, Snacks, Fruits, Snacks
DD> Yield: 1 Sugar rush

RH> I can imagine so! My mom used to make a version of these in the fall
RH> for an occaisional Saturday lunch. They were good, but never made often
RH> enough. (G) Served with a drizzle of maple syrup.

This is my favourite donut. I buy them at Mel-O-Cream which is the (I
am told) largest supplier to grocery stores of donut doughs and mixes
in the country. Much better than Dunkies or Kripsy Kreme.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttermilk Old-Fashioned Doughnut
Categories: Breads, Snacks, Choolate
Yield: 18 donuts

3 1/4 c Cake flour
1 3/4 c A-P flour; more for dusting
1/2 c Skim milk powder
1/2 c Buttermilk
8 ts Baking powder
1 tb Salt
1 ts Mace
2 Vanilla beans
1 3/4 c Sugar
6 lg Eggs
1/2 c Melted butter
Oil; for frying

MMMMM---------------------CHOCOLATE ICING----------------------------
100 g (3.5 oz) sugar
1 1/2 c Valrhona Coeur de Guanaja
- chocolate *
1/2 c Heavy cream
1/2 c Confectioners' sugar

* or Moser-Roth 80% dark chocolate (ALDI) - UDD

Recipe courtesy of Jeff Mahin

Special equipment: a doughnut cutter

In a medium bowl, sift together the cake flour, A-P
flour, milk powder, baking powder, salt and mace. Split
the vanilla beans down the center with a paring knife
and scrape out the seeds. Place the seeds in the bowl
with the dry ingredients.

Whisk, either by hand or in a mixer, the sugar and eggs
until pale and fluffy, 1 to 2 minutes. Combine the dry
ingredients and melted butter with the egg mixture and
mix the batter until very smooth. Cover the bowl with
plastic wrap and refrigerate for at least 2 hours and up
to overnight.

Place a generous amount of flour on the countertop and
roll out the chilled dough to 1/2-inch thick. Using a
doughnut cutter, punch out the doughnuts.

Place a deep-fry thermometer in a medium saucepan. Pour
the oil into the pan until it is about 2" deep.
Heat the oil over medium-low heat until the deep-fry
thermometer reaches 360oF/182oC.

When hot, fry 2 or 3 doughnuts at a time. After 30
seconds flip the doughnuts using a wooden spoon (be
careful not to splash). After 1 minute, flip them again
and continue to fry until golden brown, 1 minute more.
Flipping them twice creates the signature cracked look
of the old-fashioned doughnuts. Carefully remove the
doughnuts, drain, and then rest on paper towels.

FOR THE ICING: First make the simple syrup by bringing
100 grams water and the sugar to a boil, and cook until
the sugar dissolves and the mixture is clear, 30
seconds. At this point the syrup can be cooled and
stored or used immediately.

Chop the chocolate into small pieces and place in a
medium bowl. Bring the cream and simple syrup to a
simmer and pour over the chopped chocolate. Mix with a
rubber spatula or immersion blender until it is very
smooth and shiny. Allow the mixture to cool to
130oF/55oC, then whisk in the confectioners' sugar until
smooth again. Hold the icing warm, or gently reheat to
130oF/55oC over a bain marie (water bath) or in the
microwave when needed.

Once the doughnuts have cooled enough to handle, dip one
side into the warm chocolate icing. Allow the icing to
set and enjoy!

Yield: 16 to 20 doughnuts

RECIPE FROM: https://www.cookingchanneltv.com

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