Subj : Re: Gravy was: Crampers To : Ruth Haffly From : Dave Drum Date : Mon May 15 2023 04:46:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> I don't have much experience with the Canadian doughnut guys. But DD RH> In way upstate NY (IIRC, outside of Malone) last year we stopped at a RH> Tim Horton's on our way to VT. Both of us got a maple glazed RH> doughnut--really good but not great. I'd probably go for it again or RH> try a chocolate one. Tim's has been crossing the border for a while now. AFAICS they're just another doughnut shop - decent but not spectacular. My really farvorite expoerts from Canadia are poutine and some of their musicians. I'll miss miss Gordon Lightfoot nearly as much as Osacar Peterson.. RH> Our local KK doesn't make them from scrach on site any more. We used to RH> like to watch the process, then get a hot one to go. Mel-O-Cream's main income is from supplying other doughnut shops, grocery stores and stupormarkups with mix, dough and batter to be finished in the local location. Even Hy-Vee uses (chain wide) the Mel-O-Cream product. DD> 8<----- JUMP SHIFT ----->B RH> thick. The meat will be falling apart tender, the gravy will make a RH> great topper to noodles, potatoes or whatever starch you serve with the RH> sauerbraten. I usually do noodles but did bow tie pasta this time. Red RH> cabbage makes a good side to the meal also. DD> Since I am not a fan of gingersnaps as a cookie I am not a fan of them DD> in my gravy. I *do* have some German ancestry and have been served DD> both ginger cookies and lebkuchen at various relatives. RH> OTOH, I like a good gingersnap cookie. I've seen various recipies for RH> them but they're usually a soft cookie, not the hard one of a real RH> 'snap. My mom used to call the soft ones "Mother Hubbard cookies", us RH> kids would add "Old" to the beginning of the name. (G) I was offered a pizelle during the winter holiday season once. As I am not a fan of the trasaditional aniseused to flavour pizelles and these were tan rather than chocolate brown I asked if they had anise in them. Turns out - no anise but loads of ginger. FEH! DD> Here's my pan gravy recipe (such as it is). As Emeril says "First you DD> make a roux". Bv)= RH> We do this one without a roux, just the pan juices, cookies and a bit RH> of sugar. the cookies thincken the gravy just as the roux would. RH> BTW,just a head's up; I don't want you to get concerned. I'll be "off RH> air" starting next Saturday until June 1 or 2. Planned event, details RH> to come later. (G) Thanks for letting us know. I saw onn Doc's the other day when I was checking message propagation a notice in his General Chatter echo "BBS GOING DOWN SOON - My latest love and i are splitting up. I'm living with her and we have a rift ongoing. I might go to Maryland to visit a friend and will land somewhere down here when I get back. I can be reached at fidosysop@gmail.com" Which means we'll lose Single Ruth and Weller if they ever deign to re- visit the cooking echo. Doc's was their single source BBS. I used to make these at holiday time. But not since I had to abandon the pizzele iron to the black mold in my former tin can. And my kitchen here is not very handy for baking cookiesa or cakes ... or pies for that matter. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Flavia's Pizzelle Categories: Cookies, Desserts, Snacks Yield: 36 servings MMMMM----------------------VANILLA PIZELLES--------------------------- 6 lg Eggs; room temp 1 1/2 c Granulated sugar 1 c Unsalted butter; melted, - cooled 2 ts Vanilla or anise extract 2 1/2 c All-purpose flour 4 ts Baking powder MMMMM---------------------CHOCOLATE PIZELLES-------------------------- 3 lg Eggs; room temp 1 c Granulated sugar 1 ts Vanilla extract 1/4 c Dutch-process cocoa powder 2 ts Baking powder 1 2/3 c All-purpose flour 1/2 c Unsalted butter; melted, - cooled to room temp VANILLA PIZELLES: Heat the pizzelle iron according to manufacturer's instructions. In a mixing bowl, whisk the flour and baking powder together. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until well combined. Add in the melted, cooled butter and vanilla (or anise) extract. With the mixer on low speed, gradually add in the flour mixture and mix until it is just incorporated. Finish incorporating any flour by hand using a spatula to scrape the bottom of the bowl, taking care not to over-mix the batter. Let the batter rest for 5-10 minutes to let it thicken. Drop spoonfuls of batter onto each mold-how much batter you place in each mold will depend on the size of your pizzelle iron molds. Cook the pizzelle according to the manufacturer's instructions. When the pizzelle are finished cooking, use a spatula to transfer them to a cooling rack and let them cool completely to allow them to crisp. CHOCOLATE PIZELLES: Heat the pizzelle iron according to manufacturer's instructions. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla extract until smooth. Add in the cocoa powder and baking powder and mix until combined. With the mixer on low speed, gradually add in the flour and mix until it is just incorporated. Finish incorporating any flour by hand using a spatula to scrape the bottom of the bowl, taking care not to over-mix the batter. Let the batter rest for 5-10 minutes to let it thicken. Drop spoonfuls of batter onto each mold-how much batter you place in each mold will depend on the size of your pizzelle iron molds. Cook the pizzelle according to the manufacturer’s instructions. When the pizzelle are finished cooking, use a spatula to transfer them to a cooling rack and let them cool completely to allow them to crisp. Author: Flavia Scalzitti RECIPE FROM: https://www.flaviasflavors.com Uncle Dirty Dave's Kitchen MMMMM .... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .