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-=> Ruth Haffly wrote to Dave Drum <=-
DD> Good to hear you made it home OK, if a bit damp. I guess Ashville got
DD> hammered hard.
RH> Asheville and everything west of it, also somewhat east of it. It`ll be
RH> a long time before search and rescue teams make it thru all the hills
RH> and hollers of that area. Have a friend whose an EMT out there, working
RH> 24/7 with just a few hours off between shifts.
I understand that an entire town was wiped from existence. As the old TV
advert once said, "It`s not nice to fool with Mother Nature.
DD> 8<----- SNIP ----->8
RH> Good story to pass on to Grandkids. (G)
RH> There`s an outlet store in Pigeon Forge, stopped there today and got an
RH> 8 compartment scone pan, a 6 cup muffin pan and several small
RH> accessories--with a military discount spent less than $90.
DD> Scones is something I`ve never made or knowingly eaten. That is I may
DD> have had a scone at some time without knowing it was called a scone.
DD> Bv)=
RH> They are usually triangular in shape, sort of like a biscuit but more
RH> flavorful. We make an oatmeal based scone from a booklet we got from
RH> Quaker Oats several decades ago.
DD> Readig the recipe below - I may have mis-spoken about not having had a
DD> scone. If, in fact, these are scones and not panquakes, as the recipe
DD> author suggests.
DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
DD> Title: St. Swithin`s Drop Scones
DD> Categories: Five, Breads
DD> Yield: 4 Servings
DD> 4 1/2 oz Self-raising flour
DD> 2 ts Caster sugar
DD> 1 lg Egg; beaten
DD> 2 tb Melted unsalted butter
DD> 150 ml Semi-skimmed milk
8<----- DIRECTIONS CHOPPED ----->8
RH> Actually, they do look more like pancakes. Scones are usually about the
RH> thickness of a biscuit, traditionally wedge shaped. The ones we make
RH> taste like an oatmeal cookie, but much denser.
That`s sorta what I thought. My house-mate really likes oatmeal-raisin
cookies. Chewy or crunchy - he`s not picky. I`m more a chocolate chip
guy. Or Girl Sprout Thin Mints. Bv)=
If the Girls are out of season (or sold out - they`re very popular),
Keebler`s elves make a very nice substitute.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Thin Mint Cookies
Categories: Cookies, Snacks, Desserts, Chocolate
Yield: 36 Servings
1 c Butter; room temp
1 c Powdered sugar
1 ts Vanilla extract
1 c Unsweetened cocoa powder
3/4 ts Salt
1 1/2 c Cake flour
MMMMM--------------------------COATING-------------------------------
1 lb Good quality semi-sweet
- chocolate; chopped
1 ts Peppermint extract; to
- taste
Cookie dough: In a mixer cream the butter until it is
light and fluffy. Add the powdered sugar and continue to
cream, scraping the sides of the bowl a couple times if
necessary. Stir in the vanilla extract, salt, and cocoa
powder. Mix until the cocoa powder is integrated and the
batter is smooth and creamy, resembling a thick frosting.
Add the flour and mix just until the batter is no longer
dusty looking but still a bit crumbly. Turn the dough out
onto a clean counter, gather it into a ball, and knead it
together into a nice, smooth mass. Divide the dough in 2,
flatten into disks, and wrap in plastic wrap. Chill for 15
minutes.
Rollout and bake: Preheat oven to 350┬║F/175┬║C. Roll dough
out really thin, about 1/8". These are called thin mints
after all. You can either roll it out between two sheets
of plastic, or dust your counter and rolling pin with a
bit of flour and do it that way. If the dough is too firm
to roll you can microwave it for 5 seconds. Cut out
cookies and bake for 10 minutes. Remove the cookies from
the oven and allow them to cool completely on a wire rack.
Make the peppermint coating: Meanwhile, prepare your
chocolate coating. Using a double boiler, slowly melt the
chocolate, stirring occasionally until it is glossy and
smooth. You can add 1 tablespoon of shortening if your
chocolate is too thick. Alternatively, use a microwave in
short 15-20 second bursts to melt the chocolate. Stir in
the peppermint extract.
Finishing the cookies: Using a fork gently drop the
cookies one at a time into the chocolate coating. Flip to
coat all sides. Lift the cookie out of the chocolate with
the fork and bang the fork on the side of the pan to drain
any extra chocolate off the cookie. You are after a thin,
even coating of chocolate. Place on a parchment lined
baking sheet, and repeat for the rest of the cookies.
Place the cookies in the refrigerator or freezer to set.
Makes 30 to 40 cookies (1 serving)
From:
http://www.inkatrinaskitchen.com
Uncle Dirty Dave`s Archives
MMMMM
... "Life is for participating not for spectating" -- Katherine Switzer
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