Subj : Re: Atk 1
To   : Dave Drum
From : Sean Dennis
Date : Tue Jul 12 2022 12:02:00

-=> Dave Drum wrote to Sean Dennis <=-

 DD> Is prissy old "Bow Tie Bob" still the host? I've not watched for some
 DD> time as his simperimg nit-picky presentations were a big reminder to
 DD> me that the TeeVee remote has both a "Channel up" and a "Channel down"
 DD> button.   Bv)=

Christopher Kimball was fired from his own company several years ago 
for that very reason (surprise, surprise) and now runs Milk Street 
Kitchen.  His two female lead cooks, Bridget Lancaster and Julia 
Collins-Davidson now cohost both "America's Test Kitchen" and "Cook's 
Country".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Mint Cookies
 Categories: Cookies, Chocolate, Mint
      Yield: 12 Servings
 
  1 1/2 c  Mint chocolate chips; *
    3/4 t  Baking powder
    1/4 t  Salt
      6 T  Sugar
      1 ea Egg; large
      1 c  Mint chocolate chips; *
      3 T  Corn syrup
      1 c  Flour; unbleached
    1/4 t  Baking soda
    1/4 c  Butter, softened
    1/2 t  Vanilla extract

MMMMM---------------------------GLAZE--------------------------------
    1/4 c  Vegetable shortening
  2 1/4 t  Water
 
  *  This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
  chips; divided into 1 cup and 1/2 cup.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint
  chocolate chips; stir until smooth.  Set aside.  In a small bowl,
  combine the flour, baking powder, baking soda, and salt; set aside.
  In a large bowl, combine butter, sugar and vanilla extract; beat
  until creamy. Beat in egg; blend in melted chips.  Gradually beat in
  the flour mixture. Shape dough into a ball and wrap in waxed paper.
  Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly
  floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch
  cookie cutter. Reroll remaining dough and cut out cookies again.
  Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10
  minutes.  Cool completely on wire racks.
  
  GLAZE: Combine over hot (not boiling) water the remaining mint
  chocolate chips, vegetable shortening, corn syrup, and water; stir
  until morsels are melted and mixture is smooth. Remove from heat but
  keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake
  off any excess glaze. Place cookies on waxed paper line cookie
  sheets.  Chill until glaze sets (about 10 minutes). Keep refrigerated
  until ready to use.
 
MMMMM
 
-- Sean


.... Alan's Second Law: never eat anything bigger than your head.
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