Subj : Re: Cookies
To   : Ruth Haffly
From : Dave Drum
Date : Fri Jul 19 2024 07:17:40

-=> Ruth Haffly wrote to Dave Drum <=-

 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.

 DD> I am currently writing the nomination letter for a group of us who are
 DD> putting Les up for the local "news"paper's annual "First Citizen"
 DD> award. He has served on the boards of many charities (SPARC - local
 DD> Aid to Retarded Citizens), local Anti-Defamation League, local Goodwill
 DD> and Salvation Army, Habitat for Humanity, etc.) He's retired from all
 DD> but Habitat and the Abraham Lincoln Presidential Museum advisory board
 DD> (at 86 y.o.) but he still heads Habitat's carpenter/repair shop.

 DD> AFAIK it will be a total surprise to him if he is picked.

 RH> And it sounds like he is well deserving of the award. When will the
 RH> winner be announced?

Traditionally, right after Turkey Day (last week of November).

 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.

 DD> Glazed donuts are, to me, like cotton candy. Big, light, fluffy and
 DD> when you take a - where is it?  Bv)=  Much prefer the cake style
 DD> douts.

 RH> I knew Steve wouldn't want anything with sprinkles and the filled
 RH> doughnuts would have been too messy to split so this filled ths spot
 RH> quite well.

Sprinkles are for kids and birthday celebrations..

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oswald Rivera's Berliner/Paczki/Jelly Donuts
 Categories: Breads, Fruits
      Yield: 15 servings
 
      2    Envelopes active dry yeast
    1/2 c  Warm water
      1 c  Warm milk
    3/4 c  Sugar
    1/2 ts Vanilla extract
    1/2 ts Salt
      4 c  All-purpose flour; more for
           - dusting
    1/3 c  Butter; softened
      5 c  Oil for frying; more for
           - coating a bowl
 13 1/2 oz Jar strawberry or fruit jam
           Powdered sugar; for
           - finishing
 
  In a small bowl, dissolve the yeast in warm water and
  let it stand for about 5 minutes or until foamy.
  
  In a large bowl, combine the yeast mixture, milk, sugar,
  vanilla, salt, and flour. Mix the ingredients until
  smooth and soft but not sticky. If using a mixer, mix on
  low speed for a few minutes until a shaggy dough forms.
  Add the butter, increase speed to medium, and mix until
  dough is smooth.
  
  Grease another large bowel with oil. Form the dough into
  a ball. Place dough in the bowl, turning to coat with
  oil. Cover with plastic wrap or a damp towel. Set aside
  in a warm spot and let rise until doubled in size, about
  1 to 1 1/2 hours.
  
  Lightly flour a baking sheet or surface (a large wooden
  square block is perfect for this). Turn the dough onto
  the floured surface and, using a rolling pin, roll out
  until about 1/2" thick. Using a lightly floured 2" round
  biscuit cutter, cut out as many rounds as possible
  (should have 25 or more). Place on a lightly floured
  sheet or surface, spacing them apart. Again, loosely
  cover with plastic wrap or a damp towel, and let rise
  until doubled in size, about 20-30 minutes.
  
  Heat the oil in a deep-fryer, large skillet, or large
  pot to 350°F/175°C. Using a flat spatula, carefully
  slide the dough rounds into the hot oil and, working in
  batches to avoid overcrowding, fry until they rise to
  the surface, then turn over and fry until puffy and
  golden brown (2-3 minutes). Drain on paper towels.
  
  When the donuts have cooled, using a paring knife, cut a
  small slit in the side of the donut, and fill this
  center with jelly (about 1 tablespoon), using a pastry
  injector, syringe, piping bag, or small spoon. Sprinkle
  with powdered sugar and serve immediately.
  
  RECIPE FROM: https://www.thedailymeal.com
  
  Uncle Dirty Dave's Archives
 
MMMMM



.... Today's kids are soft. I died when I was 5 & Mom made me walk it off.
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