Subj : Recipes was:Chili Cornbre To : Ben Collver From : Dave Drum Date : Sun Jun 04 2023 05:45:00 -=> Ben Collver wrote to Dave Drum <=- DD> Make the recipe in your head. If it just needs plain ol' (as if) chile DD> then use "chile powder" or "ground chile" in your ingredients list. If DD> it's going to require additional things like cumin, oregano, garlic, etc. DD> then call it "chilli spice" in your list. BC> Oh! Duh, of course it is "chilli spice". Thanks for that. A lot of "published" recipes by magazines/newspapaers, etc. need "cleaning up" Taste of Home, for instance, is a bug on 2% milk, low/ reduced sodium products, reduced-fat mayonnaise, etc. Even the New York Times recipes need cleaned up. They specify kosher salt any time they call for salt .... even if there is no reason. And, in a burst of "payola" they say "preferably Diamond Crystal". I hope they got a lot of $$$$ from Diamond Crystal for selling their integrity. About the only publication's recipes I don't have to "clean up" are the ones I get from Saveur magazine. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fried Apple Pies Categories: Pastry, Fruits, Snacks Yield: 16 servings MMMMM--------------------------FILLING------------------------------- 4 tb Unsalted butter 1/4 c + 2 tb granulated sugar 1/2 ts Ground cinnamon pn Powdered ginger (opt) 1/4 ts Kosher salt 6 Granny Smith apples; peeled, - cored, sliced 1/4" MMMMM---------------------------CRUST-------------------------------- 3/4 c Cold shortening 2 1/2 c All-purpose flour; plus more - for dusting 1 1/4 ts Kosher salt 1 ts Granulated sugar 1/2 ts Baking powder 1 lg Egg yolk 3/4 c Whole milk Oil; for deep-frying Confectioners' sugar; for - dusting MAKE THE FILLING: In a large cast-iron skillet over medium-low heat, melt the butter. When the foam begins to subside, stir in the granulated sugar, cinnamon, ginger (if using), and salt. Add the apples and cook, stirring frequently, until they are very tender and most of the liquid has evaporated, 25-30 minutes. Transfer to a large rimmed baking sheet and set aside to cool to room temperature while you prepare the crust. (If you leave the apples in the cast iron, they may discolor.) MAKE THE CRUST: In a large bowl, add the shortening, flour, salt, granulated sugar, and baking powder. Using a pastry blender or fork, cut the fat into the dry ingredients. In a medium bowl, whisk together the egg yolk and milk, then pour into the flour mixture. Still using the pastry blender, work the wet ingredients into the flour mixture just until a shaggy dough comes together. Press into a 2" thick disk and refrigerate for at least 20 minutes and up to overnight. Line a large baking sheet with parchment paper and set aside. Fill a small bowl with cold water and set by your work surface. Lightly flour a clean work surface and a rolling pin, then retrieve the dough from the fridge and cut into two equal pieces. Return one piece to the fridge and place the second one on your work surface. Roll the dough out to an even sheet, just barely 1/8" thick, lightly flouring the dough as needed to prevent sticking. Using a 3 3/4" biscuit cutter, punch circles from the dough, setting the scraps aside. Assemble the pies one at a time for the best results: Brush the outer edge of one circle lightly with water, then place 3 tablespoons (about 2 ounces) of the apple filling in a neat bundle at the center of the circle. Fold the dough tightly in half over the filling, gently pressing any air out of the pocket as you fold. Pinch the edges to seal, place the pie on the prepared baking sheet, and gently crimp the edges with the tines of a fork. Continue rolling, cutting, and shaping the remaining piece of dough in this manner, then press the scraps from both sheets together and reroll only once. Refrigerate the pies for at least 20 minutes and up to 3 hours (or wrap tightly in plastic wrap and freeze for up to 3 months). When you are ready to fry the pies, in a large, heavy pot, add enough oil to reach 2 1/2" up the sides of the pot. Heat until the oil registers 350-|F/175-|C on a deep-fry thermometer. Line a second baking sheet or a large heat-resistant platter with paper towels and set by the stove. Working in batches, fry the pies, turning occasionally and maintaining oil temperature, until evenly golden brown and cooked through, 3-4 minutes. Using a a slotted spoon, transfer to the prepared baking sheet to drain. Let the pies cool slightly, dust with confectioners' sugar and serve warm or at room temperature. Yield: makes 16 By: Jennifer Jones RECIPE FROM: https://www.saveur.com Uncle Dirty Dave's Kitchen MMMMM .... Skiing combines outdoor fun with knocking down trees with your face. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .