Subj : Re: Cookies
To : Ruth Haffly
From : Dave Drum
Date : Mon Jul 22 2024 06:22:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> AFAIK it will be a total surprise to him if he is picked.
RH> And it sounds like he is well deserving of the award. When will the
RH> winner be announced?
DD> Traditionally, right after Turkey Day (last week of November).
RH> Nice end of the year gift, and in time to make the annual holiday
RH> letter. (G)
If he is selected he'll be the only one surprised.
RH> Another good looking recipe. I split a chocolate glazed KK today with
RH> Steve; it was good to hold off the chocolate cravings until after
RH> church but probabbly not as good as that doughnut.
DD> Glazed donuts are, to me, like cotton candy. Big, light, fluffy and
DD> when you take a - where is it? Bv)= Much prefer the cake style
DD> donuts.
RH> I knew Steve wouldn't want anything with sprinkles and the filled
RH> doughnuts would have been too messy to split so this filled ths spot
RH> quite well.
DD> Sprinkles are for kids and birthday celebrations..
RH> We've got a good number of kids in the church, also other folks that
RH> like sprinkles.
I'll eat them if they're already there. But, I never use them as a
"decoration". Althoough I have used dragees sometimes. The metallic
balls of silver or gold colour which aren't edible. There is also an
edible dragee which is *totally* different but could be used, also, as
a decoration - and not have to be picked off lest one break a tooth.
Dragee is a French word for a sugar-coated nut or a small silver-colored
ball used as a decoration. A good start to the week - I've learned stuff
I'd not kown before.
https://www.merriam-webster.com/dictionary/drag%C3%A9e
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dragee Pecans
Categories: Five, Nuts, Spices, Candy
Yield: 1 cup
3 tb Granulated sugar
1/4 ts Fine sea salt
pn Ground cinnamon
1 c (4 oz) pecan halves
Combine sugar, salt and cinnamon in small bowl, and set
aside. Place pecans in 10" nonstick skillet over low
heat, and toss to heat through, about 2 minutes.
Sprinkle sugar over pecans 1 teaspoon at a time, tossing
to coat nuts, and toast (do not let sugar caramelize),
about 30 seconds to a teaspoon of sugar. Nuts should
remain dry and develop a sugar crust on both sides.
Cool. Place in airtight container or sealable plastic
bag until ready to use.
By: Kay Rentschler
Yield: 1 cup
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Gimme three chilli dawgs and a strawberry malt.
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