-=> On 12-13-17  19:32,  Bill Swisher <=-
 -=> spoke to All about Happy Solstice, almost <=-

Same back to you.  Happy whatever :-}}


 BS> Since I live in Geezer Gardens I just got back from the residents
 BS> only  (early) Christmas Dinner, 108 $10 prepaid reservations I 
 BS> was told.  I sat at the "BIG" table, round seats 9 of which 
 BS> I knew 4 people (2 by name and 2 by sight, the others I'd 
 BS> never seen).  The other tables, also round, seat 7 (some I 
 BS> knew and most I don't, yet).  I think the menu was:  Dinner 
 BS> roll, butter, coleslaw, fruit salad, sweet potato pie, 

I have not had sweet potato pie since I was a kid.  Not really sure what
it tastes like anymore, but seem to remember it as a close cousin to
pumpkin pie.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kahlua Buttercream Cookie Cup
 Categories: Newspaper, Holiday, Cookie
      Yield: 1 Dozen
 
    1/3 c  Sugar
    1/2 c  Butter
    1/2 ts Vanilla
    1/8 ts Almond extract
      1    Egg yolk
      1 c  Flour; all-purpose
        ds Salt
           Grated chocolate or shavings

MMMMM--------------------------FILLING-------------------------------
      2 tb Unsweetened cocoa
    1/2 c  Butter; softened
      1 c  Confectioners' sugar
      2 tb Coffee flavor liqueur
 
  :       (optional)
  
  Grease 12 miniature muffin cups or l 1/2-inch tartlet tins. In small
  bowl, beat sugar and butter until light and fluffy. Add vanilla,
  almond extract and egg yolk; blend well. Lightly spoon flour into
  measuring cup; level off. Stir in flour and salt. Mix well. Chill
  dough 1 hour for easier handling.
  
  Preheat oven to 350øF. Place about 2 teaspoons dough into prepared
  muffin cups. Press dough into bottom and up sides to form shells.
  Bake for 10 to 15 minutes or until light golden brown. Very carefully
  remove from muffin cups and cool.
  
  Spoon filling into pastry bag with desired decorating tip. Pipe
  filling (or spoon) into cookie cups. Sprinkle with grated chocolate.
  Store in refrigerator.
  
  Makes 1 dozen.
  
  **  Filling  **
  
  In small bowl, beat 2 tablespoons unsweetened cocoa and 1/2 cup
  softened butter until light and fluffy. Add 1 cup confectioners'
  sugar and 2 tablespoons coffee-flavored liqueur; blend well.
  
  Nutritional Information: per cookie: Calories 260, Fat 18g, Sodium
  176mg, Cholesterol  62mg, Percent calories from fat 58%
  First Place Winner, Decadent
  From the Dallas Morning News Holiday Cookie Contest
  Baked by:  Carol Perrie, Rowlett
  **  The Dallas Morning News  --  Food section  --  11 Dec 96  **
  
  Scanned and formatted for you by  The WEE Scot  --  paul macGregor
  
  From: Paul Macgregor                  Date: 02-23-97
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:22:00, 15 Dec 2017
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01