Subj : Re: Cookies [1] To : Ruth Haffly From : Dave Drum Date : Tue Jul 16 2024 07:59:22 DD> Les' new(ish) wife is *very* Kosher. He's not allowed to make his DD> prize winning chilli in *her* kitchen but has to use the set-up in the DD> cellar. He told me that he may move his chilli kitchen to the garage DD> as at 86 he can no longer manage the stairs whilst carrying a chilli DD> pot. Not in the sizes that he favours, at least. RH> We'd have to do it outside, on a grill as we've no garage. I usually RH> don't make big batches any more; the 6 qt crock pot or a 5 qt stock pot RH> (sold a a chili pot) is usually as large as I use. DD> He's pretty much retired from competition cooking (after 20+ trips to DD> the World's Championship) and most chilli suppers. I thionk his only DD> chilli supper (where he actually makes the chilli) is Temple B'rith DD> Sholom's annual Chillli Supper. He still supervises many supper's DD> preparation, though - he's an amazing guy I am proud to call my DD> friend. RH> Sounds like somebody I would enjoy meeting, if ever given the RH> opportunity. I am currently writing the nomination letter for a group of us who are putting Les up for the local "news"paper's annual "First Citizen" award. He has served on the boards of many charities (SPARC - local Aid to Retarded Citizens), local Anti-Defamation League, local Goodwill and Salvation Army, Habitat for Humanity, etc.) He's retired from all but Habitat and the Abraham Lincoln Presidential Museum advisory board (at 86 y.o.) but he still heads Habitat's carpenter/repair shop. AFAIK it will be a total surprise to him if he is picked. DD> These are (can be) habit forming ....... DD> Title: Dunkin' Donuts Apple Fritters DD> Categories: Breads, Snacks, Fruits, Snacks DD> Yield: 1 Sugar rush RH> I can imagine so! My mom used to make a version of these in the fall RH> for an occaisional Saturday lunch. They were good, but never made often RH> enough. (G) Served with a drizzle of maple syrup. DD> This is my favourite donut. I buy them at Mel-O-Cream which is the (I DD> am told) largest supplier to grocery stores of donut doughs and mixes DD> in the country. Much better than Dunkies or Kripsy Kreme. DD> Title: Buttermilk Old-Fashioned Doughnut DD> Categories: Breads, Snacks, Choolate DD> Yield: 18 donuts 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. Clazed donuts are, to me, like cotton candy. Big, light, fluffy and when you take a - where is it? Bv)= Much prefer the cake style douts. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: The Famous Salvation Army Donuts Categories: Breads, Snacks Yield: 15 Doughnuts 2 c A-P flour 1 ts (level) baking powder 1 tb Lard 1 1/2 c Sugar 1/4 ts (level) salt 1/4 ts (level) ground nutmeg 1/4 ts (level) ground cinnamon 1/2 c Milk 1 lg Egg Lard for deep frying Recipe courtesy Salvation Army Reserve 1/4 cup of the flour for the board. Combine the remaining flour with the baking powder and set aside. Cream the lard, 1/2 cup of the sugar, salt, nutmeg and cinnamon. Add milk and well-beaten egg and stir. Then add the flour-baking powder mixture. Work into a soft dough and roll onto the floured board into a 1/4" thick sheet. Cut into the desired shape and fry in the oil, heated to about 375ºF/190ºC. Turn donuts frequently while frying. The fat should be hot enough to give the donuts a rich golden-russet color in 3 minutes. While hot, roll donuts in remaining sugar. This recipe will make about 15 good sized donuts. Yield: 15 donuts From: http://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM .... If mistakes were like hamburgers my desk would have Golden Arches over it. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .