Subj : Re: Road Tripping To : Ruth Haffly From : Dave Drum Date : Fri Oct 04 2024 05:17:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Hi Dave, 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. DD> I understand that an entire town was wiped from existence. As the old DD> TV advert once said, "It's not nice to fool with Mother Nature. RH> You're probably thinking of Chimney Rock, the most well known of the RH> touristy towns in that area. Sadly, a number of smaller towns, homes, RH> roads, etc have been wiped out; the known death toll is about 45, with RH> more to be added. I-26 and !-40 (east of Asheville) have reopened for RH> evacuees and help coming in but a lot of the smaller roads are still RH> impassible, as is I-40, especially near the Tennesee line. We made it RH> out with a few hours to spare. Overhead highway signs were warning that RH> any vehicles left on the shoulders after 4pm would be towed; these RH> warning continued some distance east of Asheville but had stopped RH> before Greensboro, where we stopped for the night. No, it wasn't Chimney Rock. I think that was the "Dirty Dancing" town, IIRC. It was another whose name I have senior momented. I'd have known Chimney Rock. Whatecer, it's a mess. DD> 8<----- SNIP ----->8 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> 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 DD> 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. DD> That's sorta what I thought. My house-mate really likes oatmeal-raisin DD> cookies. Chewy or crunchy - he's not picky. I'm more a chocolate chip DD> guy. Or Girl Sprout Thin Mints. Bv)= DD> If the Girls are out of season (or sold out - they're very popular), DD> Keebler's elves make a very nice substitute. DD> MMMMM----- Recipe via Meal-Master (tm) v8.06 DD> Title: Homemade Thin Mint Cookies DD> Categories: Cookies, Snacks, Desserts, Chocolate DD> Yield: 36 Servings DD> 1 c Butter; room temp DD> 1 c Powdered sugar DD> 1 ts Vanilla extract DD> 1 c Unsweetened cocoa powder DD> 3/4 ts Salt DD> 1 1/2 c Cake flour DD> MMMMM--------------------------COATING------------------------------- DD> 1 lb Good quality semi-sweet DD> - chocolate; chopped DD> 1 ts Peppermint extract; to DD> - taste RH> I'd use half vanilla, half peppermint extract in the cookie part to RH> ramp up the mint taste. (G) Good idea. Here's a sconme recipe that just fell into my clutches and looks line biscuits. These may just jump onto my "round tuit" list. MMMMM---- Recipe via Meal-Master (tm) v8.06 Title: Potato Pete's Potato Scones Categories: Breads, Potatoes, Vegetables, Chocolate Yield: 6 servings MMMMM--------------------------SCONES-------------------------------- Oil; for greasing 1 1/3 c (170 g) A-P flour; more for - dusting 2 tb Sugar 2 ts Baking powder 1/2 ts Salt 1/2 c (113 g) leftover mashed - potatoes 2 tb Butter; in chunks, room temp 3 tb (to 5tb) milk; + extra for - glazing NNNNN---------------------SWEET FILLING *---------------------------- 3 tb Unsweetened cocoa powder 3 1/2 tb Butter; room temp 1 tb Sugar 1 ts Milk NNNNN--------------------SAVORY FILLING *---------------------------- 1 c (30 g) grated cabbage 2/3 c (30 g) grated carrots 2 tb Onion chutney * enough for 6 Sandwiches PREPARE THE SCONES: Grease a large baking sheet. Set the oven @ 400oF/205oC. Sift the flour, sugar, baking powder and salt into a large bowl. Add the mashed potatoes and mix well. Rub in the margarine or butter with your fingers, then add 3 tablespoons of the milk and gently work to form a soft dough, adding 1 or 2 more tablespoons of milk, if needed. On a floured surface, using a lightly floured rolling pin, roll out the dough until it's about 1/3" thick. Cut into 12 circles using a 2" cookie cutter. Brush the tops with just enough additional milk to glaze. Transfer the scones to the prepared baking sheet, setting them about 1 1/2" apart, and bake until golden on top, about 15 minutes. Transfer to a wire rack to cool. MAKE YOUR DESIRED FILLING: For the sweet filling, in a small bowl, mix together the cocoa powder, margarine, sugar and milk thoroughly. For the savory filling, loosely combine the cabbage, carrots and chutney. Make the sandwiches: Once the scones have cooled, divide your desired filling among half the scones and top with the remaining scones to form sandwiches. Recipe from: Eleanor Barnett Adapted by: Ligaya Mishan Yield: 6 scone sandwiches RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Corn syrup: the most useless form of calories ever created. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .