HDTenEightyP/NetNews huggingface dataset:
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Newsgroups: rec.food.cooking
Subject: Re: Superstitious Foods* New Years*
Date: 11 Dec 92 19:08:01 GMT
Organization: Memorial University of Newfoundland

In article <1992Dec10.021518.1519@sarah.albany.edu> sarah@albnyvms.bitnet writes:
>What are "Mummers"???
>Reward them for doing what?
>And what is a Twelfth night cake? Can I have the recipe?
>(I was invited to a 12th night party, although I have no
>idea what 12th night is... Something to do with Xmas, I think) 
> 
>Sarah
 
I've already replied to the other questions by private e-mail.  But
here's the twelfth night cake recipe:

KING'S CAKE (TWELFTH NIGHT CAKE)

1 package active dry yeast
1/2 cup granulated sugar
1/4 cup likewarm water
4 to 4 1/2 cups all-purpose flour
2 teaspoons salt
1/2 tsp. freshly ground nutmeg
2 tsp. freshly grated lemon peel
3/4 cup milk
5 large egg yolks
8 tbsp unsalted butter, softened
2/3 cup finely chopped citron (dried, mixed peel)
1 egg yolk, beaten (for a wash)

Stir the yeast and 1/2 tsp of the sugar into the lukewarm water.  Let
the mixture stand until it foams, about 4 to 6 minutes.

In a large bowl, combine the remaining sugar, 4 cups of the flour, salt
nutmeg, lemon peel, milk, egg yolks, butter and yeast mixture.  Stir
all the ingredients together until well-mixed.  Remove the dough
from the bowl and place on a lightly-floured work surface.

Knead the dough for about 15-20 minutes until smooth and elastic.
When necessary, sprinkle the dough with enough flour to keep it
from sticking.

Place the dough in a large buttered bowl and turn to coat it with
butter.
Cover the bowl with plastic wrap or a towel and let the dough rise
for about an hour or until double in size.

Transfer the dough to the work surface and gently knead the citron
into it, just until the citron is well-incorporated.

Return the dough to the bowl as before and let it rise for 45 minutes
to 1 hour until double in size.

Punch the dough down in the bowl, transfer to work surface and shape it
into a 14-16 inch long cylinder.  Add your lucky tokens at this point,
pushing them into the dough until completely encased.  Place the
cylinder on a buttered and floured cookie sheet and shape into a ring.
Brush with the egg yolk.  Let the cake rise again for about 1 hour.
(Note:  I don't know _why_ there are three risings.  I haven't tried
it with two, but feel free to. Please let me know what happens.)

Bake cake in preheated 375 degree oven for 35 to 45 minutes.  Let cool
on wire rack.

Time-consuming and there's a fair amount of work to it but the results
are worth it.  Twelfth Night Cake is traditionally served on
Twelfth Night (what else?) also called Old Christmas Day, or
Feast of the Epiphany, which is held on January 6th.  The tokens
inside will indicate what the year will bring--a coin indicates
wealth, a ring, marriage.  Some families hide only one token--
usually a large nut--in the cake.  Whoever finds it is "king for
a day" as it were and all their whims are carried out. This probably
has something to do with the medieaval custom of the Lord of
Misrule, but I couldn't swear to it.

Colette Goodyear
colette@morgan.ucs.mun.ca
From: m1ges01@fed.frb.gov (Gretchen E Schmidt)
Newsgroups: rec.food.cooking
Subject: Re: low fat baking (was: low fat pesto)
Date: 15 Dec 92 22:14:17 GMT
Reply-To: m1ges01@fed.frb.gov (Gretchen E Schmidt)

Michelle Dick writes, 

>In article <1992Dec11.155107.17525@skylinx.sa.com> rob@skylinx.sa.com (Rob Cartaino) >writes:
>>Okay.  Major hot tip for you folks who are trying to substitute
>>applesauce for oil.
>>
>>If you don't like the results try using *STRAINED PRUNES*; the kind
>>you get in those little baby food bottles.  It adds a lot less
>>unwanted flavor to your recipes (it has virtually no taste -- poor
>>babies) and provides a lot less added water content than applesauce.

>I tried this.  It was the sorriest batch of brownies I've ever had.
>Something makes me think they might not even be biodegradeable and
>that future generations may some day dig up those prune brownies I
>once made.  Of course if you ever need a jaw exerciser, they were just
>the thing.

>I stewed and then pureed the prunes myself.  I'm willing to make one
>more try at prune brownies with baby-food prunes if you'll give me the
>recipe you follow.  My housemate-that-won't-waste-food would never forgive me for making >another batch of black-hole brownies.

I cut the following recipe out of the _New York Times_.  The article was probably by Marian Burros (sp?), but I'm not sure if she created it, anyway...

Chocolate Cocoa Cake

Oil for greasing pan
1 1/4 cups cake flour
1/2   cup unsweetened cocoa
1     teaspoon baking powder
1/2   teaspoon baking soda
1/2   teaspoon salt
1 1/4 cups sugar
2/3   cup water
1 1/2 egg whites
1/2   cup baby-food prunes (with tapioca works fine)

1.	Preheat oven to 350 degrees F.  Lightly grease a 9-inch square baking
	pan with oil.
2.	Combine flour, cocoa, baking powder, baking soda and salt.
3.	In another bowl, stir sugar and water with fork or wire whisk until
	blended.
4.	Stir egg whites and prunes into sugar mixture until thoroughly
	blended.  Gradually add flour mixture, stirring until smooth.
5.	pour into prepared pan.  Bake about 30 to 35 minutes, until knife
	inserted in center comes out clean.  Cool in pan on wire rack.
Yield: 12 servings.
Nutrition analysis per serving: 132 calories; 0.4 gram fat; no cholesterol;
160 milligrams sodium; 2 grams protein; 32 grams carbohydrates.
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Thu, 17 Dec 1992 10:51:34 GMT

In article <1gojktINN6kk@gap.caltech.edu> roder@cco.caltech.edu (Brenda J. Roder) writes:
>lindstrom@acs.harding.edu writes:
>
>>OK, another one from me.. We ran out of dishwasher detergant once,
>>so I thought I would use the "Joy" instead.  The first hint of
>>impending disaster came when the suds started coming through the
>>steam vent of the dishwasher.  Oh well :-)

>  I have a feeling to substitute
>liquid could work, but use something like a teaspoon instead of the filling
>the little cup.

Actually, you can't substitute.  It isn't that the concentration is
wrong, it's that the hand dishwashing soap has bubbling and foaming
agents added so that we will think it is working.  The bubbling isn't
necessary for the actual cleaning.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: lbelhadj@zia.aoc.nrao.edu (leila belhadjali)
Subject: Re: Savory Cheesecakes
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Fri, 18 Dec 92 09:16:04 GMT

straight out of a magazine, here is a recipe i have NOT tried! :)

savory swiss cheesecake

1.5  cup  finely crushed low-salt, thin wheat crackers
1/3  cup  margarine
1.5  8-oz packages cream cheese
2    8-0z cartons plain yogurt
1/4  teaspoon dried basil, crushed
1/8  teasponn dried rosmary, crushed
1/2  teaspoon pepper
1    egg
1    egg yolk
2   cups shredded process swiss cheese

for crust
combine crushed crackers and melted marg and press onto bottom, upto about
1.5 in up the sides of a 8in springform pan. set aside.

for the filling
beat cream cheese wiht an electric mixer til softened. ass yogurt, basil, 
rosemary, pepper. beat til well blended. add egg and egg yolk. beat on low
speed til j ust mixed. stir in swiss cheese. pour into crust lined pan. place
pan on baking sheet (why do all the recipes i ever see for cheesecake say 
this? i never do it...)
bake in 375 oven for 45-50 minutes or til nearly st in cnetre. cool five
minutes on rack. with narrrow spatula loosen crust from sides of pan. cool
30 minutes more. remove sides of pan. cool completely. when cooled, return
sides to hold cheesecake (don't ask me, i am just typing this in!). cover
loosely and chill several hours of overnight.

to serve: cut into small wedges, spread on crackers.

16 servings!


leila/


-- 
------*------*------*------*------*------*------*------*------*------*------*--
lbelhadj@zia.aoc.nrao.edu  |    socorro... it should be on another planet,
leila belhadjali           |    but unfortunately it isn't.....
------*------*------*------*------*------*------*------*------*------*------*--
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Cordless Knives?
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Sun, 13 Dec 92 17:37:10 GMT

In article <1992Dec12.101650.7893@news.ysu.edu>, ac374@yfn.ysu.edu (Stanley Kaminski) writes:
|> 
|> I've been unable to find a cordless electric (read: rechargeable)
|> knife for an Xmas gift. I remember them being available some years
|> ago, but no one seems to carry them any more.
|> 
Hmm, we gave my father-in-law one for Christmas one year.  I think that
each year it gets rewrapped and passed to someone else.  We might be able
to track it down but 25 years is a pretty long trail to follow.  ;-)

bob
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Net's Funniest Kitchen Disasters    
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Mon, 21 Dec 1992 01:08:00 +0000

I know this isn't a cooking disaster but the story of the dishwashing
powder in the fountain in Cincinnati reminded me of a disaster that
occurred in my home almost 20 years ago.

At the time my children were about 2 and 5 (the little darlin's are now
23 and 20)  My (now ex) husband used to raise fancy-tail guppies.  We
had five tanks of 'em... one for the males, one for the females, one
for the pregnant females, one of the babies, and one breeding tank.

Well, it seems that the kiddies decided to give the fish a nice bubble
bath.... I woke up from a nap on the sofa to find soap bubbles all *over*
the place!

[And I wonder how my kids managed to live to this day!]

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: jpenovic@encore.com (Jan Penovich)
Subject: Re: Any good decaf tea?
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Wed, 16 Dec 1992 16:10:49 GMT

In article <1992Dec14.060005.26976@news.duc.auburn.edu>,
heimgre@mail.auburn.edu (Gregory A. Heim) writes:
> Anyone know of a good decaf tea?  The few I have tried taste like water
> no matter how stiff I brew it.  The latest was Tetley, I don't remember
> what others.
> 
> Thanks much,
> 

  I like Twinings Earl Gray Decaf.

jan
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Sushi: Maryland Roll 
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Wed, 16 Dec 92 19:44:45 GMT

The Sushi King in Columbia Md serves a maki that has a deep fried
soft shell crab in it.  The rice and nori are wrapped around the
body of the crab with the legs and claws protruding.  It is cut in
half and served with legs sticking up in the air.  Looks like food
from that weird bar in Star Wars.
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: re: What is Suet??
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Fri, 18 Dec 1992 21:38:28 GMT


Suet is the hard fat around the kidneys and loins of beef or mutton.
Any butcher should be able to supply it. However, the call for this
in a recipe is a voice from the distant past. You could just as well
use vegetable shortening. Some folks might protest that the flavor
and texture would be affected. This is debatable. As long as no one
who will be eating the result has a severe problem with cholesterol,
there is no harm in being a purist.
From: gnaa38@udcf.gla.ac.uk (Paul Porcelli)
Newsgroups: rec.food.cooking
Subject: File Gumbo
Date: 16 Dec 1992 07:32:56 -0600
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu


Does anyone have an authentic Louisiana recipe for File Gumbo. My
brother brought me some File powder from a trip to New Orleans but i
dont know how to use it.
Thanks a lot
Paul Porcelli
Glasgow University
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Scone Recipe & Scone Questions
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Mon, 14 Dec 1992 18:55:00 GMT

In article <1992Dec13.230529.22015@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>Scones shouldn't be handled too much prior to baking or they end up
>small and tough.  I mix them quickly in a bowl, usually with a knife
>then tip the dough out on the bench.  I don't knead it, I just pat it
>out flat then fold it in half (this makes the cooked scone easier to
>break in half), cut it and bake it.

One of my cookbooks describes this approach as "the faery touch".
Knead the dough at your peril...

>
> [...]
>
>We like cheese scones - replace any butter with half a cup to a cup of
>grated sharp cheddar and put some more grated cheese on top before
>baking.  These can be served with butter alone or - my vice - with
>raspberry jam.  A teaspoon of mild curry powder goes well in cheese
>scones.  So does a pinch or cayenne.
>

I like cheese scones too, especially if made with wholemeal flour
and a little pinch of chives. Split one in half and put a thick
slice of vine-ripened tomato in the middle for a great light lunch.

> [...]
>
>We also bake wholemeal and honey scones, substituting some of the
>sugar with honey and using all or part wholemeal flour.
>
>-- 
>| The floggings will continue until morale improves
>| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>

Cheers,
Claudia
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: Net's Funniest Kitchen Disasters    
Organization: University of Toronto - EPAS
Distribution: rec.food.cooking
Date: Mon, 21 Dec 1992 02:24:55 GMT
Followup-To: Re: Net's Funniest Cooking Disasters
Summary: chicken in a brick
Keywords: chicken, bread, disaster

I had forgotten about this until this thread came up. About fifteen
years ago, I had some friends who at that time were wild about Central
America and Mexico and had driven there and back to Pennsylvania many
times. These guys were very good cooks, spoke excellent Spanish and
liked to try to recreate the foods they had enjoyed on thier
vacations. In this case they had brought a cookbook back from, I
thind, Guatemala. The recipe we decided to try was chicken baked in
bread. The idea was to envelop half a chicken in bread dough. As the
bread baked so did the chicken. They had had this dish and loved it.
We made the dough and let it rise, wrapped the chicken in it and
popped it in the oven at the given temperature. An hour later, the
house was filled with the heavenly aroma of fresh-baked bread. We took
the loaves, beautiful and golden-brown, out of the oven to cool for
the stipulated ten minutes. We opened and poured the wine. We sat
down, picked up our knives and forks and....met with cement bread. The
bread had hardened unmercifully. Nothing could break it. Not knives of
any sharpness, nor with serrated edges. Not the edge of the counter.
Not dropping it off the kitchen balcony into the sunken living room.
We finally used a hammer and chisel. Seriously. And...the chicken was
barely cooked. Needless to say, we sent out for pizza.

Deborah
From: Kate Condon <cathy@info.anu.edu.au>
Newsgroups: rec.food.cooking
Subject: Re: Creamy Rum Liqueur (Recipie)
Date: 14 Dec 1992 05:37:49 GMT
Organization: The Black Hole .@@@
Distribution: world
NNTP-Posting-Host: 150.203.86.106
X-UserAgent: Nuntius v1.1.1d12
X-XXDate: Mon, 14 Dec 92 00:35:57 GMT

In article <1992Dec5.100731.25337@sarah.albany.edu> ,
la1002@albnyvms.bitnet writes:
>What is Bundy rum, anyway???

Bundaberg Rum, from Bundaberg, QLD, Australia.
Standard australian drink is bundy and coke.  It's
brown, not white.

Kate.
Newsgroups: rec.food.cooking
From: howard@cs.uiuc.edu
Subject: Re: FUDGE
Organization: Dept. of Computer Sci - University of Illinois
Date: Mon, 14 Dec 1992 15:51:32 GMT


No this recipes isn't a Marshmellow Whip variety - it is the old-fashion
type fudge where you beat it and beat it.  It almost breaks your arm
doing it.

I can make the marshmellow whip variety fudge with no problem - I 
wanted to make the kind of old fashion fudge that my aunt did.

bonnie


.
Newsgroups: rec.food.cooking
From: bsmith@crustacean.osf.org (Bruce Smith)
Subject: Re: Pollock (was Surimi)
Organization: Open Software Foundation
Date: Fri, 18 Dec 1992 18:50:56 GMT

In article <1gl9vmINNjop@morrow.stanford.edu> dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
>In article <28574@oasys.dt.navy.mil> smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
>>The stuff is made mostly from pollock.  I think pollock
>>is one of those fish that used to wind up mostly in cat food, glue, various
>>industrial processes, etc.  
>
>Well, if it is,it is a waste, because I have eaten pollock many times,
>just breaded and fried, and it is perfectly fine.  It is mild, so it may
>be a good fish to deflavorize and reflavor, but that doesn't mean it
>has no other uses.
>
Pollock belongs to the cod family of fishes. It is *so* mild and non-fishy
tasting that I have often let the ones I've caught sit in the refrigerator
for 3-4 days just to develop a little fishy taste (filet 'em first). 
Another method is to marinate the fresh filets in OJ for 30 minutes or a
couple of hours. Breading and frying, as Dawn states, works just fine.
I believe that cat food uses mostly the oilier kinds of fish -- pollock is
lean. BTW, when I say "pollock," I refer to the Atlantic variety only.

Pollock does not freeze well, so beware of any that's been frozen. Its close
relative, the cod, freezes much better.

Bruce Smith



Newsgroups: rec.food.cooking
From: ashall@magnus.acs.ohio-state.edu (Andrew S Hall)
Subject: Re: Chicken Nuggets
Organization: The Ohio State University
Date: Wed, 16 Dec 1992 15:18:56 GMT

In article <1992Dec15.130930.25429@newstand.syr.edu> jfrawley@mothra.syr.EDU (J
udy Frawley) writes:
>This is the recipe that everybody has been asking me to repost.
>It's not mine, but my comments are in parentheses.

After I posted a thanks for this recipe, I was innundated
with request for it also. I, too, have some variations.

>
>Chicken Bites
>
>2 pounds boneless chicken (approx.) cut into bite-size pieces
>1/2 cup butter, melted
>(I used skinless, boneless chicken breasts; oil instead of
>butter and much less of it; whipped egg whites can also be
>used)
>
>Mix together:
>
>2 cups crushed crackers

I have also used dried bread crumbs and/or crushed chinese noodles
                                                 (Chow Mein)

>1/2 cup walnuts or pecans, finely chopped
>(I had neither so I used a few peanuts)

I have discovered pine nuts make this even better.

1/2 cup parmesan cheese, grated

>1 teaspoon dried basil
>1 teaspoon dried thyme

Instead of just these, I used an Italian Herb mix. It has all
these plus oregano, marjoram, rosemary.

>salt and pepper

A little red pepper or white pepper is nice. And garlic powder
doesn't hurt either.
>
>Dip chicken pieces in melted butter (or oil
>or egg whites), then roll in crumb mixture.
>Place on baking sheet.
>

Bake at 4000 for 20 minutes.  Serve with toothpicks and dipping
        ^^^^
Correct this to 400.

>sauce.  (1/2 cup sour cream mixed with 1/4 cup dijon mustard.)  Enjoy!
>(My daughter wouldn't touch this type of sauce, so I served them
>to her with honey)

The sauce can be made healthier by using yoghurt instead of
sour cream.  Barbecue sauce is also good for these. And so
is <good> deli cheese sauce (<not> Velveeta!)

>
>--Lynn from Rochester, New York
>
>Judy Frawley (commentary not recipe :-))

 Andrew Hall  (additional commentary)
From: ahmet@eros.Germany.Sun.COM (Ahmet Hamko Sun Frankfurt TSE)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE-Irish cream truffles
Date: 15 Dec 92 16:42:17 GMT
Reply-To: ahmet@eros.Germany.Sun.COM
Organization: Sun Microsystems

Could someone send me a recipe for mint sauce going with lamb ?


Thanks in advance

Ahmet Hamko
Organization: University of Illinois at Chicago
Date: Tue, 15 Dec 1992 14:28:12 CST
From: Alizon Elliott <U23915@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Dawn Scotting's Muffin Recipes

In article <BzA4HK.5xF@acsu.buffalo.edu>, gklein@acsu.buffalo.edu (Ginamaria
Klein) says:
>
>why dont we just start a muffin mailing list...
>to benefit those of us who dont like them?
>
>thanks,
>gina

Ms. Klein, this response is really quite ignorant.  Every list goes through a
time when certain topics overtake others.  Things die down.  If you are so
small that you can't tolerate topics that you aren't fond of, remove yourself
from this list.

                          Alizon Elliott
Newsgroups: rec.food.cooking
From: huggett@sequent.com (Terri Huggett)
Subject: Re: Indian cookbooks/non-meat recipes etc
Organization: Sequent Computer Systems Inc.
Date: Wed, 16 Dec 92 06:45:00 GMT

In article <BywpqI.8F0@acsu.buffalo.edu> kumard@acsu.buffalo.edu (Deepak Kumar) writes:
>I just picked up a copy of _The Healthy Cuisine of India_ by
>Bharati Kirchner (1992) which is, IMHO, an ultimate (and thorough)
>cookbook on food from Bengal. For people interested in Indian food
>you may  find this REALLY interesting as none of the run of the
>mill Indian Restaurants serve Bengali dishes...
>
I'll second this motion.  Haven't used it much yet but it has many
exciting recipes which are not in the Jaffrey, Sahni, and Devi books.
I could tell by looking this one is a winner.

Terri Huggett
huggett@sequent.com


Newsgroups: rec.food.cooking
From: magdi@uxh.cso.uiuc.edu (Magdi N Azer)
Subject: REQUEST:Recipe for Scones and Baguettes
Organization: University of Illinois at Urbana
Date: Tue, 15 Dec 1992 21:11:10 GMT

 Hi, sorry I missed the recipes for scones last week, could someone post the
recipe to me.  Also, if anyone has a recipe for Baguettes (French Bread),
could you post that as well.

THanks is advance

Magdi N. Azer
magdi@uxh.cso.uiuc.edu

Newsgroups: rec.food.cooking
From: US29923@VM.CC.LATECH.EDU (Mary Ann Monnin)
Subject: Re: REQUEST:  Crayfish Recipes
Organization: Louisiana Tech University
Date: Mon, 14 Dec 92 15:29:45 CST

In article <1992Dec11.155626.25495@ncar.ucar.edu>
shan@niwot.scd.ucar.edu (Val Shanahan) writes:
 
>
>
 
>Try crayfish etufee (sp).  It is a Cajun dish and the recipe is found in
>most Cajun cookbooks.  It is crayfish tails in a spicey/hot sauce made from
>a roux and served over rice.
>
>Val
>
The trick is in the roux. If it is done incorrectly-forget it.  It must be cook
ed til it is copper-colored-this is where alot of people goof.
 
Mary Ann
Newsgroups: rec.food.cooking
From: JFRAWLEY@SUVM.SYR.EDU (Judy Thomas Frawley)
Subject: Re: Cookie Size Preference
Organization: Syracuse University
Date: Fri, 11 Dec 92 11:28:19 EST

In article <1992Dec9.012713.23705@hubcap.clemson.edu>
chrisb@hubcap.clemson.edu (Chris Behrens) writes:
 
>
>Do you like/make small (3 - 5 cm dia.) cookies, medium (5 - 10),
>or larger ones (>10 cm dia) ?
>Does it matter what kind of cookie (Choc Chip, Spritz, PB, etc) ?
>Other influences ?
STUFF DELETED
>Chris Behrens                                  chrisb@hubcap.clemson.edu
>Celebrate Christmas!  Kill a tree!  Cover it in plastic!  Sing! Eat! Ahh!
 
Hi, Chris.
 
At my house, we made various sized cookies.  It depended on the recipe
what size they were.  Peanut Butter Cookies w/Hershey Kiss were pretty
standard size.  BUT, plain old peanut butter cookies and chocolate
chips cookes were medium to large.
 
We have a tradition that still holds steady.  With any batch of
cookies that didn't have a size dictated (choco chip, molasses
crinkles, peanut butter,etc.), we made one *huge* cookie for
the very last baking round.  Then, after everything was
cleaned up, we ate the big cookie.  We did this with pancakes,
too, but my father always got the huge pancake 'cause he made 'em :-)
 
Recipe Note:  Monday, I'll send along my "Crunchy Chocolate Drops"
cookie recipe.  I made a double batch of these little devils
last night. Yum.
 
Judy Frawley