Subj : Re: Cookies
To   : Ruth Haffly
From : Dave Drum
Date : Mon Jul 22 2024 06:22:00

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

 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?

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

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

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

 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> donuts.

 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.

 DD> Sprinkles are for kids and birthday celebrations..

 RH> We've got a good number of kids in the church, also other folks that
 RH> 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)

.