Subj : Gravy was: Crampers [1] To : Dave Drum From : Ruth Haffly Date : Mon May 15 2023 12:19:08 Hi Dave, 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. DD> Tim's has been crossing the border for a while now. AFAICS they're I know; there's one in Brockport, NY near the Wegman's we visit fairly often while in western NY. Never stopped into TH before the trip last summer tho. DD> just another doughnut shop - decent but not spectacular. My really DD> farvorite expoerts from Canadia are poutine and some of their DD> musicians. I'll miss miss Gordon Lightfoot nearly as much as Osacar DD> Peterson.. Agreed about Gordon Lightfoot; he was good. Don't know about Osacar Peterson tho. 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. DD> Mel-O-Cream's main income is from supplying other doughnut shops, DD> grocery stores and stupormarkups with mix, dough and batter to be DD> finished in the local location. Even Hy-Vee uses (chain wide) the Our local Wegman's has dougnuts, don't know if they have their own mix or buy one. We've never bought doughnuts from them but have bought a lot of bagels and a number of kimmelwick rolls. DD> Mel-O-Cream product. DD> 8<----- JUMP SHIFT ----->B 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) DD> I was offered a pizelle during the winter holiday season once. As I am DD> not a fan of the trasaditional aniseused to flavour pizelles and these DD> were tan rather than chocolate brown I asked if they had anise in DD> them. DD> Turns out - no anise but loads of ginger. FEH! They come in all sorts of flavors, never heard of ginger ones however. Orange, chocolate, lemon and traditionally anise are the most common. 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. DD> the cookies thincken the gravy just as the roux would. Exactly! 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) DD> Thanks for letting us know. I saw onn Doc's the other day when I was DD> checking message propagation a notice in his General Chatter echo DD> "BBS GOING DOWN SOON - My latest love and i are splitting up. I'm DD> living with her and we have a rift ongoing. I might go to Maryland to DD> visit a DD> friend and will land somewhere down here when I get back. I can be DD> reached at fidosysop@gmail.com" DD> Which means we'll lose Single Ruth and Weller if they ever deign to DD> re- visit the cooking echo. Doc's was their single source BBS. Sigh! Maybe they'll pick up some other source. Meanwhile, it's getting quieter and quieter around here. DD> I used to make these at holiday time. But not since I had to abandon DD> the pizzele iron to the black mold in my former tin can. And my DD> kitchen here is not very handy for baking cookiesa or cakes ... or DD> pies for that matter. DD> Title: Flavia's Pizzelle DD> Categories: Cookies, Desserts, Snacks DD> Yield: 36 servings My MIL gave me a pizzelle iron for a wedding present. First time I was up at Steve's house to meet his family was on a break from the camp I was working at 50 years ago. Helped his mom make a batch of cookies while Steve was at work; she set aside a tin for me to take back to camp. The next day (Sunday) in the busy-ness of everything, I forgot it; Monday's mail call had the tin full of cookies for me. I used to mix up the batter, put it in the fridge until Steve got home. He'd then pull out the propane camp stove, set it on the table and grab a book to read while baking the cookies. More than one got a bit darker than they should have as he got absorbed in the book and would forget to flip the iron or take out a finished one. We now have an electric iron, does 3 (smaller) ones at once. Cooking goes a lot faster and there are fewer dark cookies. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... Books are better than TV; they exercise your imagination. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .