Luddite "technology" has its uses.
I suppose.
Shotgunning doesn't seem that efficient,
It's been a long time since I did ordinary drinking, not being too
fond of the consequences. OTOH if someone gave me a line of espresso
shots, all bets are off.
I read "all hats are off." I could do
maybe half an espresso shot before
feeling the consequences, as in taking.
the top of my head off.
But that's made up for by the fact they're
broiling down under.
Or more likely barbecuing, knowing Ozzies.
Yeah, they don't call it broiling, but it's
not really barbecuing either. I wish Glen
were around to weigh in on this, but I think
they tend to use the term grilling, but I'm
not sure, American influences and all that.
A broad area stretching across much of
southern Australia was set to experience
the hot weather, with temperatures
generally 10C to 14C higher than usual
for this time of year, according to the
Bureau of Meteorology.
- Australian weather forecast for the week
after Christmas
In Sydney the weather is much like here,
but Adelaide is forecast to reach the
100F mark next Tuesday and Wednesday.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hamantaschen (Mama Leah)
Categories: Jewish, Mama leah, Pastry
Yield: 60 Servings
Typed by David Pileggi
Formated by Manny Rothstein
1/2 c Sugar
1/2 c Flour
2 Eggs
3 tb Orange or pineapple juice
3 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
Vegetable oil, for greasing
Hamantaschen filling,
- of your choice
1 Egg (optional)
1 ts Water (optional)
In the large bowl of an electric mixer, beat the sugar and oil until
well blended. Beat in eggs, one at a time, until the mixture is very
light and frothy and then beat in the juice.
In a bowl sift together the flour, baking powder, and salt.
Gradually beat the flour mixture into the liquid mixture until you
have a soft but workable dough. Remove to a lightly floured surface
and knead into a ball.
Preheat the oven to 375 degrees F. Grease several cookie sheets with
oil.
Divide the dough into 6 to 8 pieces for easier handling. While you
are rolling out and cutting one piece, keep the other pieces covered
with a towel so they do not dry out. Flatten each pieces of dough
with the palm of your hand and then roll out with a rolling pin to
1/4-inch thickness.
Use a 3-1/2 inch cookie cutter or the rim a wide-mouth jar to cut out
circles of dough. Place a heaping teaspoon of your favorite filling
in the center of each round of dough. Fold 3 edges of each round
together over the filling, bringing the edges together to make a
triangle. Pinch these folds together, leaving a little of the filling
showing.
Place each hamantaschen on the prepared cookie sheets, about 1/4 each
apart.
This step is optional. In a small bowl, beat the 1 egg together with
1 tablespoon of water. Brush the hamantaschen with the egg mixture
(this gives the finished hamantaschen more color).
Bake in the preheated oven for 10 to 15 minutes or until golden
brown. Cool on wire racks. Continue until all hamantaschen are
baked. Makes 55 to 60 hamantaschen.
Recipe: "Mama Leah's Jewish Kitchen", by Leah Loeb Fischer with Maria
Poluskin Robbins. Copyright 1990, MacMillan.
MMMMM
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