Subj : Re: Road Tripping To : Ruth Haffly From : Dave Drum Date : Wed Oct 02 2024 05:21:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Good to hear you made it home OK, if a bit damp. I guess Ashville got DD> hammered hard. RH> Asheville and everything west of it, also somewhat east of it. It'll be RH> a long time before search and rescue teams make it thru all the hills RH> and hollers of that area. Have a friend whose an EMT out there, working RH> 24/7 with just a few hours off between shifts. I understand that an entire town was wiped from existence. As the old TV advert once said, "It's not nice to fool with Mother Nature. DD> 8<----- SNIP ----->8 RH> Good story to pass on to Grandkids. (G) RH> There's an outlet store in Pigeon Forge, stopped there today and got an RH> 8 compartment scone pan, a 6 cup muffin pan and several small RH> accessories--with a military discount spent less than $90. DD> Scones is something I've never made or knowingly eaten. That is I may DD> have had a scone at some time without knowing it was called a scone. DD> Bv)= RH> They are usually triangular in shape, sort of like a biscuit but more RH> flavorful. We make an oatmeal based scone from a booklet we got from RH> Quaker Oats several decades ago. DD> Readig the recipe below - I may have mis-spoken about not having had a DD> scone. If, in fact, these are scones and not panquakes, as the recipe DD> author suggests. DD> MMMMM----- Recipe via Meal-Master (tm) v8.06 DD> Title: St. Swithin's Drop Scones DD> Categories: Five, Breads DD> Yield: 4 Servings DD> 4 1/2 oz Self-raising flour DD> 2 ts Caster sugar DD> 1 lg Egg; beaten DD> 2 tb Melted unsalted butter DD> 150 ml Semi-skimmed milk 8<----- DIRECTIONS CHOPPED ----->8 RH> Actually, they do look more like pancakes. Scones are usually about the RH> thickness of a biscuit, traditionally wedge shaped. The ones we make RH> taste like an oatmeal cookie, but much denser. That's sorta what I thought. My house-mate really likes oatmeal-raisin cookies. Chewy or crunchy - he's not picky. I'm more a chocolate chip guy. Or Girl Sprout Thin Mints. Bv)= If the Girls are out of season (or sold out - they're very popular), Keebler's elves make a very nice substitute. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Homemade Thin Mint Cookies Categories: Cookies, Snacks, Desserts, Chocolate Yield: 36 Servings 1 c Butter; room temp 1 c Powdered sugar 1 ts Vanilla extract 1 c Unsweetened cocoa powder 3/4 ts Salt 1 1/2 c Cake flour MMMMM--------------------------COATING------------------------------- 1 lb Good quality semi-sweet - chocolate; chopped 1 ts Peppermint extract; to - taste Cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and continue to cream, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract, salt, and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, resembling a thick frosting. Add the flour and mix just until the batter is no longer dusty looking but still a bit crumbly. Turn the dough out onto a clean counter, gather it into a ball, and knead it together into a nice, smooth mass. Divide the dough in 2, flatten into disks, and wrap in plastic wrap. Chill for 15 minutes. Rollout and bake: Preheat oven to 350ºF/175ºC. Roll dough out really thin, about 1/8". These are called thin mints after all. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. If the dough is too firm to roll you can microwave it for 5 seconds. Cut out cookies and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. Make the peppermint coating: Meanwhile, prepare your chocolate coating. Using a double boiler, slowly melt the chocolate, stirring occasionally until it is glossy and smooth. You can add 1 tablespoon of shortening if your chocolate is too thick. Alternatively, use a microwave in short 15-20 second bursts to melt the chocolate. Stir in the peppermint extract. Finishing the cookies: Using a fork gently drop the cookies one at a time into the chocolate coating. Flip to coat all sides. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on a parchment lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. Makes 30 to 40 cookies (1 serving) From: http://www.inkatrinaskitchen.com Uncle Dirty Dave's Archives MMMMM .... "Life is for participating not for spectating" -- Katherine Switzer --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .