Hi Dave,

I used to do some cake decorating, mostly for family, sometimes friends and a few special occasion ones, never did do the all stars type

I've got mine mostly because they're family heirlooms - from my great- granny, grandmother and mom. The Xmas tree and Santy Pants cutters I bought from the now-closed Springfield Baker's Supply.

I've got some cookie cutters that belonged to my paternal grandmother, a biscuit cutter that belonged to my maternal grandmother. The latter gets
used quite often; it's got a removeable piece so doughnuts can be cut
with the proper hole in the middle.

I mske these cookies around holiday time - using Santy Pants and Xmas tree cookie cutters. They are a hit where ever offered.

Title: Iced Sugar Cookies
Categories: Cookies, Snacks, Chilies
Yield: 24 Cookies

I used to make those quite often, especially around Christmas and turn
the girls loose with decorating stuff. Got some interesting decorated cookies that way. (G)

I haven't made them for a few years. Oddly enough my friend Les asked
at Sunday breakfast if I'd be doing them this year. For him, sure
thing. And possibly for the dessert table at Temple B'rith Shalom's
annual
interfaith Christmas Breakfast. Can't do these at the Temple but, at
home .....

Your reputation has gotten out!

Title: Bacon Chocolate Chip Cookies
Categories: Cookies, Chocolate, Pork, Nuts
Yield: 12 Servings

Looks good to me, but for sure, not kosher. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I used to do some cake decorating, mostly for family, sometimes friends and a few special occasion ones, never did do the all stars type

I've got mine mostly because they're family heirlooms - from my great- granny, grandmother and mom. The Xmas tree and Santy Pants cutters I bought from the now-closed Springfield Baker's Supply.

I've got some cookie cutters that belonged to my paternal grandmother,
a biscuit cutter that belonged to my maternal grandmother. The latter
gets used quite often; it's got a removeable piece so doughnuts can be
cut with the proper hole in the middle.

That sent me to the "possibles" drawer. Mine also has a center piece that
can be removed using a Philips-head screwdriver. Do you cook the holes or
do you re-roll and re-cut for more crullers?

I mske these cookies around holiday time - using Santy Pants and Xmas tree cookie cutters. They are a hit where ever offered.

Title: Iced Sugar Cookies
Categories: Cookies, Snacks, Chilies
Yield: 24 Cookies

I used to make those quite often, especially around Christmas and turn
the girls loose with decorating stuff. Got some interesting decorated cookies that way. (G)

I haven't made them for a few years. Oddly enough my friend Les asked
at Sunday breakfast if I'd be doing them this year. For him, sure
thing. And possibly for the dessert table at Temple B'rith Shalom's
annual interfaith Christmas Breakfast. Can't do these at the Temple
but, at home .....

Your reputation has gotten out!

Title: Bacon Chocolate Chip Cookies
Categories: Cookies, Chocolate, Pork, Nuts
Yield: 12 Servings

Looks good to me, but for sure, not kosher. (G)

Les' new(ish) wife is *very* Kosher. He's not allowed to make his prize
winning chilli in *her* kitchen but has to use the set-up in the cellar.
He told me that he may move his chilli kitchen to the garage as at 86
he can no longer manage the stairs whilst carrying a chilli pot. Not
in the sizes that he favours, at least.

These are (can be) habit forming .......

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush

2 qt Oil; for frying

MMMMM---------------------------DOUGH--------------------------------
2 1/4 ts (1 pkt) active dry yeast
2/3 c Whole milk;warm to the touch
3 1/4 c + 2 tb all-purpose flour;
- divided
4 Egg yolks
1/2 c Granulated sugar
1/2 c Apple cider
1/4 c Unsalted butter; melted
1 tb Vanilla extract
1 ts Kosher salt
1/2 ts Ground cinnamon

MMMMM---------------------------APPLES--------------------------------
1/4 c Unsalted butter
1 Vanilla bean
7 Granny Smith apples; peeled,
- cored, chopped
1/4 c Granulated sugar
1/2 ts Ground cinnamon
1 c Apple cider
1/4 c Apple cider vinegar

MMMMM---------------------------GLAZE--------------------------------
1/2 c + 2 tb powdered sugar
1/4 c Heavy cream
1/2 ts Vanilla extract
1/2 ts Kosher salt

MAKE THE DOUGH: Place the yeast in a mixing bowl. Pour the milk over
the yeast a let sit for 5 minutes. Add 2 cups of the flour to the
yeast and milk mixture, but do not stir. Cover the bowl with plastic
wrap and set aside in a warm place until the surface of the flour
cracks, about 30 to 40 minutes.

In a medium bowl, whisk together the egg yolks and sugar. Add the
apple cider, melted butter, vanilla, salt, cinnamon, 1 1/4 cups of
the flour and whisk until combined, then add to the yeast mixture.
Using an electric mixer, beat the dough on low speed for 30 seconds,
then increase the speed to medium and beat for 1 minute. Add the
remaining 2 tablespoons of flour and mix on low speed for 30 seconds,
then increase to medium for another 30 seconds. The dough will be
VERY soft and sticky. Transfer the dough to an oiled bowl, cover the
bowl with plastic wrap, and set in a warm place until the dough has
doubled in size, about 1 1/2 hours.

MAKE THE APPLES: Melt the butter in a 12" skillet over medium heat.
Slice the vanilla bean in half lengthwise and scrape the seeds into
the pan with the melted butter and drop the vanilla bean pod in as
well. Heat the butter until it is bubbling, then add the chopped
apples, tossing to coat them with butter. Add the sugar and cinnamon
and cook for 5 minutes, stirring occasionally. Add the apple cider
and vinegar, increase the heat to medium-high, and cook until all of
the liquid has evaporated, stirring occasionally, about 10 to 15
minutes. Remove the vanilla bean and transfer the apples to a baking
sheet to cool.

* I have found that canned Apple Pie Filling lets you skip this step
and is actually closer to what you buy down the Dunkies anyway.

ASSEMBLE THE DONUTS: Scrape the dough out onto a well-floured surface
and pat into a rectangle 2" thick, flouring the surface as necessary.
Spread half of the apples over the dough, leaving space around the
edges. Fold the dough into thirds (like a letter) by folding the
bottom up and then the top down. Use your hands to again pat the
dough into another rectangle about 2" thick. Spread the remaining
apples on top and fold into thirds again. Gather the dough together
in a rough ball and return it to the oiled bowl. Cover and allow to
rise until doubled in size, about 30 minutes.

Meanwhile, in a large Dutch oven, heat the oil over medium heat to
375ºF/190ºC. Scrape the dough out again onto a well-floured surface
and gently pat it out to 1/2" thick, flouring the surface and the
dough as necessary. Using a pizza cutter, bench scraper or sharp
knife, slice the dough into 1" pieces in a checkerboard pattern.
Shape 4 ounce portions of the dough into round mounds and allow to
rest for 10 minutes.

MAKE THE GLAZE: While the dough is resting, mix together the glaze.
Whisk together the powdered sugar, heavy cream, vanilla and salt in a
medium bowl set over a small saucepan of simmering water over low
heat. Heat and whisk occasionally until the mixture is warm to the
touch. Remove from the heat and keep warm.

FRY THE FRITTERS: Very carefully drop each mound of dough into the
hot oil, only adding as many as will comfortably fit in the pot so
they are not crowded. Fry until the underside is golden brown, about
3 minutes, then using a spatula or spider skimmer, carefully turn
them over and continue to cook until the other side is golden brown
as well, another 4 to 5 minutes. Remove the doughnuts to a paper
towel-lined pan or a cooling rack. Repeat with the remaining
doughnuts, allowing the oil to come back up to temperature between
batches. After removing each batch of doughnuts, allow them to sit
for about 5 minutes, then brush with the glaze. Serve warm or at room
temperature.

Recipe from: http://dunkindonutsathome.blogspot.com

Uncle Dirty Dave's Kitchen

MMMMM

... Where in the nursery rhyme does it say Humpty Dumpty is an egg?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Ruth Haffly <=-

cellar. He told me that he may move his chilli kitchen to the garage as
at 86 he can no longer manage the stairs whilst carrying a chilli pot.
Not in the sizes that he favours, at least.

One way to meet your neighbours! That should make even the most private
of neighbour come over and say hi! ;) I know I sure would. hahaha

Shawn

... Is this some conspiracy to make me look paranoid?
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

I've got some cookie cutters that belonged to my paternal grandmother,
a biscuit cutter that belonged to my maternal grandmother. The latter
gets used quite often; it's got a removeable piece so doughnuts can be
cut with the proper hole in the middle.

That sent me to the "possibles" drawer. Mine also has a center piece
that can be removed using a Philips-head screwdriver. Do you cook the holes or do you re-roll and re-cut for more crullers?

Depends, sometimes we'll fry up the holes, sometimes we re-roll & cut
them. My mincemeat cookie recipe calls for a solid base, then the
filling, topped with a cookie with the center cut out. Doughnut cutter
works well there; the "holes" get re-rolled and re-cut.

I used to make those quite often, especially around Christmas and turn
the girls loose with decorating stuff. Got some interesting decorated cookies that way. (G)

I haven't made them for a few years. Oddly enough my friend Les asked
at Sunday breakfast if I'd be doing them this year. For him, sure
thing. And possibly for the dessert table at Temple B'rith Shalom's
annual interfaith Christmas Breakfast. Can't do these at the Temple
but, at home .....

Your reputation has gotten out!

Title: Bacon Chocolate Chip Cookies
Categories: Cookies, Chocolate, Pork, Nuts
Yield: 12 Servings

Looks good to me, but for sure, not kosher. (G)

Les' new(ish) wife is *very* Kosher. He's not allowed to make his
prize winning chilli in *her* kitchen but has to use the set-up in the cellar. He told me that he may move his chilli kitchen to the garage
as at 86
he can no longer manage the stairs whilst carrying a chilli pot. Not
in the sizes that he favours, at least.

We'd have to do it outside, on a grill as we've no garage. I usually
don't make big batches any more; the 6 qt crock pot or a 5 qt stock pot
(sold a a chili pot) is usually as large as I use.

These are (can be) habit forming .......

Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush

I can imagine so! My mom used to make a version of these in the fall for
an occaisional Saturday lunch. They were good, but never made often
enough. (G) Served with a drizzle of maple syrup.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I haven't made them for a few years. Oddly enough my friend Les asked
at Sunday breakfast if I'd be doing them this year. For him, sure
thing. And possibly for the dessert table at Temple B'rith Shalom's
annual interfaith Christmas Breakfast. Can't do these at the Temple
but, at home .....

Your reputation has gotten out!

Title: Bacon Chocolate Chip Cookies
Categories: Cookies, Chocolate, Pork, Nuts
Yield: 12 Servings

Looks good to me, but for sure, not kosher. (G)

Les' new(ish) wife is *very* Kosher. He's not allowed to make his
prize winning chilli in *her* kitchen but has to use the set-up in the cellar. He told me that he may move his chilli kitchen to the garage
as at 86 he can no longer manage the stairs whilst carrying a chilli
pot. Not in the sizes that he favours, at least.

We'd have to do it outside, on a grill as we've no garage. I usually
don't make big batches any more; the 6 qt crock pot or a 5 qt stock pot (sold a a chili pot) is usually as large as I use.

He's pretty much retired from competition cooking (after 20+ trips to the World's Championship) and most chilli suppers. I thionk his only chilli
supper (where he actually makes the chilli) is Temple B'rith Sholom's
annual Chillli Supper. He still supervises many supper's preparation,
though - he's an amazing guy I am proud to call my friend.

These are (can be) habit forming .......

Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush

I can imagine so! My mom used to make a version of these in the fall
for an occaisional Saturday lunch. They were good, but never made often enough. (G) Served with a drizzle of maple syrup.

This is my favourite donut. I buy them at Mel-O-Cream which is the (I
am told) largest supplier to grocery stores of donut doughs and mixes
in the country. Much better than Dunkies or Kripsy Kreme.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttermilk Old-Fashioned Doughnut
Categories: Breads, Snacks, Choolate
Yield: 18 donuts

3 1/4 c Cake flour
1 3/4 c A-P flour; more for dusting
1/2 c Skim milk powder
1/2 c Buttermilk
8 ts Baking powder
1 tb Salt
1 ts Mace
2 Vanilla beans
1 3/4 c Sugar
6 lg Eggs
1/2 c Melted butter
Oil; for frying

MMMMM---------------------CHOCOLATE ICING----------------------------
100 g (3.5 oz) sugar
1 1/2 c Valrhona Coeur de Guanaja
- chocolate *
1/2 c Heavy cream
1/2 c Confectioners' sugar

* or Moser-Roth 80% dark chocolate (ALDI) - UDD

Recipe courtesy of Jeff Mahin

Special equipment: a doughnut cutter

In a medium bowl, sift together the cake flour, A-P
flour, milk powder, baking powder, salt and mace. Split
the vanilla beans down the center with a paring knife
and scrape out the seeds. Place the seeds in the bowl
with the dry ingredients.

Whisk, either by hand or in a mixer, the sugar and eggs
until pale and fluffy, 1 to 2 minutes. Combine the dry
ingredients and melted butter with the egg mixture and
mix the batter until very smooth. Cover the bowl with
plastic wrap and refrigerate for at least 2 hours and up
to overnight.

Place a generous amount of flour on the countertop and
roll out the chilled dough to 1/2-inch thick. Using a
doughnut cutter, punch out the doughnuts.

Place a deep-fry thermometer in a medium saucepan. Pour
the oil into the pan until it is about 2" deep.
Heat the oil over medium-low heat until the deep-fry
thermometer reaches 360oF/182oC.

When hot, fry 2 or 3 doughnuts at a time. After 30
seconds flip the doughnuts using a wooden spoon (be
careful not to splash). After 1 minute, flip them again
and continue to fry until golden brown, 1 minute more.
Flipping them twice creates the signature cracked look
of the old-fashioned doughnuts. Carefully remove the
doughnuts, drain, and then rest on paper towels.

FOR THE ICING: First make the simple syrup by bringing
100 grams water and the sugar to a boil, and cook until
the sugar dissolves and the mixture is clear, 30
seconds. At this point the syrup can be cooled and
stored or used immediately.

Chop the chocolate into small pieces and place in a
medium bowl. Bring the cream and simple syrup to a
simmer and pour over the chopped chocolate. Mix with a
rubber spatula or immersion blender until it is very
smooth and shiny. Allow the mixture to cool to
130oF/55oC, then whisk in the confectioners' sugar until
smooth again. Hold the icing warm, or gently reheat to
130oF/55oC over a bain marie (water bath) or in the
microwave when needed.

Once the doughnuts have cooled enough to handle, dip one
side into the warm chocolate icing. Allow the icing to
set and enjoy!

Yield: 16 to 20 doughnuts

RECIPE FROM: https://www.cookingchanneltv.com

Uncle Dirty Dave's Archives

MMMMM

... Marriage is one of the chief causes of divorce.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Shawn Highfield wrote to DAVE DRUM <=-

cellar. He told me that he may move his chilli kitchen to the garage as
at 86 he can no longer manage the stairs whilst carrying a chilli pot.
Not in the sizes that he favours, at least.

One way to meet your neighbours! That should make even the most
private of neighbour come over and say hi! ;) I know I sure would.
hahaha

Here is Les' recipe - just as he gave it to me. I have used it in cook-
offs many times. Placing higher than its author more than once. My
notes are in parentheses.

CHILLI SUPPER : THE RECIPE

10 # GROUND CHUCK
16 OZ SUET
6 PIECES CELERY (ribs - UDD)
2 JALAPENO PEPPERS
# 10 CAN OF CONTADINA TOMATO SAUCE
1 T CHICKEN BASE AND
1 T BEEF BASE IN 3 QUARTS OF BOILING WATER
(Use Minor's soup base - it's low sodium - UDD)

8 OZ CHILI POWDER (BARONS # 5640)
2.5 OZ CUMIN
3 T BROWN SUGAR
3 T ONION POWDER
1 1/2 T GARLIC POWDER
1 1/2 T SALT
1 t OREGANO
1 t WHITE PEPPER
1 t W POWDER (powdered Worcestershire - UDD)
3 T VINEGAR
1/2 t PRUNE JUICE (I leave this out - UDD)

THIS SHOULD PRODUCE 3 + GALLONS OF CHILLI SAUCE;
REFRIGERATE OVERNIGHT THEN:

5 T CHILLIMAN CHILLI MIX (OR ONE PACKAGE) (use Mexene or
Ray's - Chilliman has changed their mix and it's no longer
what it was - UDD)
1 T CUMIN
1 t SALT
2- 3 # 10 CANS OF BROOKS CHILI HOT BEANS.

WITH THE ADDITION OF THE BEANS, THERE SHOULD BE 5+ GALLONS OF CHILLI.
THIS SHOULD SERVE:

80 EIGHT-OUNCE BOWLS OF CHILLI.
OR 64 TEN-OUNCE BOWLS
OR 58 ELEVEN-OUNCE BOWLS.

... "He is no lawyer who cannot take both sides of an issue." - Jasper Gullo
sq
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Quoting Dave Drum to Shawn Highfield <=-

Here is Les' recipe - just as he gave it to me. I have used it in
cook- offs many times. Placing higher than its author more than once.
My notes are in parentheses.

I'm pretty sure I saved this once before but I can't find it so I will
re-add it to my database. LOL

Shawn

... A straw vote only shows which way the hot air blows.

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Les' new(ish) wife is *very* Kosher. He's not allowed to make his
prize winning chilli in *her* kitchen but has to use the set-up in the cellar. He told me that he may move his chilli kitchen to the garage
as at 86 he can no longer manage the stairs whilst carrying a chilli
pot. Not in the sizes that he favours, at least.

We'd have to do it outside, on a grill as we've no garage. I usually
don't make big batches any more; the 6 qt crock pot or a 5 qt stock pot (sold a a chili pot) is usually as large as I use.

He's pretty much retired from competition cooking (after 20+ trips to
the World's Championship) and most chilli suppers. I thionk his only chilli supper (where he actually makes the chilli) is Temple B'rith Sholom's
annual Chillli Supper. He still supervises many supper's preparation, though - he's an amazing guy I am proud to call my friend.

Sounds like somebody I would enjoy meeting, if ever given the
opportunity.

These are (can be) habit forming .......

Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush

I can imagine so! My mom used to make a version of these in the fall
for an occaisional Saturday lunch. They were good, but never made often enough. (G) Served with a drizzle of maple syrup.

This is my favourite donut. I buy them at Mel-O-Cream which is the (I
am told) largest supplier to grocery stores of donut doughs and mixes
in the country. Much better than Dunkies or Kripsy Kreme.

Title: Buttermilk Old-Fashioned Doughnut
Categories: Breads, Snacks, Choolate
Yield: 18 donuts

Another good looking recipe. I split a chocolate glazed KK today with
Steve; it was good to hold off the chocolate cravings until after church
but probabbly not as good as that doughnut.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Les' new(ish) wife is *very* Kosher. He's not allowed to make his
prize winning chilli in *her* kitchen but has to use the set-up in the cellar. He told me that he may move his chilli kitchen to the garage
as at 86 he can no longer manage the stairs whilst carrying a chilli
pot. Not in the sizes that he favours, at least.

We'd have to do it outside, on a grill as we've no garage. I usually
don't make big batches any more; the 6 qt crock pot or a 5 qt stock pot (sold a a chili pot) is usually as large as I use.

He's pretty much retired from competition cooking (after 20+ trips to
the World's Championship) and most chilli suppers. I thionk his only chilli supper (where he actually makes the chilli) is Temple B'rith Sholom's annual Chillli Supper. He still supervises many supper's
preparation, though - he's an amazing guy I am proud to call my
friend.

Sounds like somebody I would enjoy meeting, if ever given the
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.

These are (can be) habit forming .......

Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush

I can imagine so! My mom used to make a version of these in the fall
for an occaisional Saturday lunch. They were good, but never made often enough. (G) Served with a drizzle of maple syrup.

This is my favourite donut. I buy them at Mel-O-Cream which is the (I
am told) largest supplier to grocery stores of donut doughs and mixes
in the country. Much better than Dunkies or Kripsy Kreme.

Title: Buttermilk Old-Fashioned Doughnut
Categories: Breads, Snacks, Choolate
Yield: 18 donuts

Another good looking recipe. I split a chocolate glazed KK today with Steve; it was good to hold off the chocolate cravings until after
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)

Hi Dave,

He's pretty much retired from competition cooking (after 20+ trips to
the World's Championship) and most chilli suppers. I thionk his only chilli supper (where he actually makes the chilli) is Temple B'rith Sholom's annual Chillli Supper. He still supervises many supper's
preparation, though - he's an amazing guy I am proud to call my
friend.

Sounds like somebody I would enjoy meeting, if ever given the
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.

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

Another good looking recipe. I split a chocolate glazed KK today with Steve; it was good to hold off the chocolate cravings until after
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.

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

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

He's pretty much retired from competition cooking (after 20+ trips to
the World's Championship) and most chilli suppers. I thionk his only chilli supper (where he actually makes the chilli) is Temple B'rith Sholom's annual Chillli Supper. He still supervises many supper's
preparation, though - he's an amazing guy I am proud to call my
friend.

Sounds like somebody I would enjoy meeting, if ever given the
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.

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

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

Another good looking recipe. I split a chocolate glazed KK today with Steve; it was good to hold off the chocolate cravings until after
church but probabbly not as good as that doughnut.

Glazed 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.

I knew Steve wouldn't want anything with sprinkles and the filled doughnuts would have been too messy to split so this filled ths spot
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.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

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

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

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

Nice end of the year gift, and in time to make the annual holiday
letter. (G)

Another good looking recipe. I split a chocolate glazed KK today with Steve; it was good to hold off the chocolate cravings until after
church but probabbly not as good as that doughnut.

Glazed 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.

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

Sprinkles are for kids and birthday celebrations..

We've got a good number of kids in the church, also other folks that
like sprinkles.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Myth #1: The computer only does what you tell it to do.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

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

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

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

Nice end of the year gift, and in time to make the annual holiday
letter. (G)

If he is selected he'll be the only one surprised.

Another good looking recipe. I split a chocolate glazed KK today with Steve; it was good to hold off the chocolate cravings until after
church but probabbly not as good as that doughnut.

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

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

Sprinkles are for kids and birthday celebrations..

We've got a good number of kids in the church, also other folks that
like sprinkles.

I'll eat them if they're already there. But, I never use them as a "decoration". Althoough I have used dragees sometimes. The metallic
balls of silver or gold colour which aren't edible. There is also an
edible dragee which is *totally* different but could be used, also, as
a decoration - and not have to be picked off lest one break a tooth.

Dragee is a French word for a sugar-coated nut or a small silver-colored
ball used as a decoration. A good start to the week - I've learned stuff
I'd not kown before.

https://www.merriam-webster.com/dictionary/drag%C3%A9e

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dragee Pecans
Categories: Five, Nuts, Spices, Candy
Yield: 1 cup

3 tb Granulated sugar
1/4 ts Fine sea salt
pn Ground cinnamon
1 c (4 oz) pecan halves

Combine sugar, salt and cinnamon in small bowl, and set
aside. Place pecans in 10" nonstick skillet over low
heat, and toss to heat through, about 2 minutes.

Sprinkle sugar over pecans 1 teaspoon at a time, tossing
to coat nuts, and toast (do not let sugar caramelize),
about 30 seconds to a teaspoon of sugar. Nuts should
remain dry and develop a sugar crust on both sides.
Cool. Place in airtight container or sealable plastic
bag until ready to use.

By: Kay Rentschler

Yield: 1 cup

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM


... Gimme three chilli dawgs and a strawberry malt.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

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

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

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

Nice end of the year gift, and in time to make the annual holiday
letter. (G)

If he is selected he'll be the only one surprised.

That's usually the case.

Sprinkles are for kids and birthday celebrations..

We've got a good number of kids in the church, also other folks that
like sprinkles.

I'll eat them if they're already there. But, I never use them as a "decoration". Althoough I have used dragees sometimes. The metallic
balls of silver or gold colour which aren't edible. There is also an edible dragee which is *totally* different but could be used, also, as
a decoration - and not have to be picked off lest one break a tooth.

Dragee is a French word for a sugar-coated nut or a small
silver-colored ball used as a decoration. A good start to the week -
I've learned stuff I'd not kown before.

https://www.merriam-webster.com/dictionary/drag%C3%A9e

That's always a good thing. I've never bought/used them for cake
decorating, usually use just icing and sometimes some sprinkles.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Behind every good computer - is a jumble of cables!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

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

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

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

Nice end of the year gift, and in time to make the annual holiday
letter. (G)

If he is selected he'll be the only one surprised.

That's usually the case.

Gonna be some competition - a posthumous entry for Sam Montalbano has
come in. He was a US army veteran, serving during the Korean War.Also
he was a member of Little Flower Men's Club; Sangamon County Board;
Teamsters #916, Boy Scout Troop #202; Breakfast for Friend-in-Deed;
VFW 10302 and Sangamon County Inter Veterans Burial Detail.

And never met a stranger. Bv)= He is missed by many.

Whoever gets the award - it will be well deserved.

Sprinkles are for kids and birthday celebrations..

We've got a good number of kids in the church, also other folks that
like sprinkles.

I'll eat them if they're already there. But, I never use them as a "decoration". Althoough I have used dragees sometimes. The metallic
balls of silver or gold colour which aren't edible. There is also an edible dragee which is *totally* different but could be used, also, as
a decoration - and not have to be picked off lest one break a tooth.

Dragee is a French word for a sugar-coated nut or a small
silver-colored ball used as a decoration. A good start to the week -
I've learned stuff I'd not kown before.

https://www.merriam-webster.com/dictionary/drag%C3%A9e

That's always a good thing. I've never bought/used them for cake decorating, usually use just icing and sometimes some sprinkles.

Only non-edibles I ever put on cake have been plastic candlesticks
for a birthday cake. Bv)=

This ain't a birthday cake - but it's pretty good. And better yet - easy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate
Yield: 9 Servings

15 1/2 oz Box Duncan Hines dark
- chocolate cake mix
5 oz Pkg. instant chocolate
- pudding
3/4 c Water
1/2 c Oil
4 lg Eggs
8 oz Dairy sour cream
6 oz Pkg. chocolate chips

Place first six ingredients in bowl. Beat at low speed
to moisten, beat at medium speed until creamy. Fold in
chocolate chips. Grease tube or bundt pan.

Bake at 350oF/175oC for 50 - 55 minutes. Test by
inserting toothpick until it comes out clean. Be sure
toothpick is hitting into cake an not into a melted
chocolate chip.

OPTIONAL: Dust with confectioners' sugar.

RECIPE FROM: https://nourish.schnuks.com

Uncle Dirty Dave's Kitchen

MMMMM

... Millennials: They put avocados on everything.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)