Hi Michael      9/2/2016

bf> > (chuckle) I love that. Its and elegant expression of the condition.
 
ml> Sure is quiet ... well, that was a momentary thing. You
ml> ought to come in here more often - you are of course
ml> more than welcome, even though you offer few recipes.

Do you know I clean forgot about recipes? I was having fun spouting off and
didn't give it a thought. 

I perhaps got a little deeply into the "as long as you talk about cooking
and/or food." sub-rule.

I'll try to buckle up and be a good citizen. Of course now I remember that
in my last re-incarnation I was a little slip shod too.  But please Oh
Master, don't send any iron frying pans flying at my head!

ml> Aunt Ah's Pie Crust

Geeeese, just the thought....



 MMMMM----- Recipe via Meal-Master (tm) v8.04
 
       Title: Peach Napoleons
  Categories: Deserts, Pies
       Yield: 4 Servings
 
            Crust
    1.00    Sheet Pepperidge
            Farms Puffed
            Pastry Sheets
    0.50 ts Milk
 
   :           FILLING
  
   :           Mix and chill
   :     1 lb  peaches, pitted and sliced
   :     3 tb  granulated sugar
   :     1 tb  lemon juice
   :           WHIPPED CREAM
  
   :     1 c  heavy whipping cream
       1/2 c  powdered sugar
       1/2 ts almond extract
   :          CARAMEL SAUCE
  
   :     2 tb butter
       3/4 c  granulated sugar
       1/2 ts vanilla
       1/2 c  heavy whipping cream
   Crust: sheet Pepperidge Farms Puffed Pastry Sheets Defrost and place
   on floured surface Roll out to measure 9 * 12 inches Cut into 6
   rectangles, each measuring 3 * 6 inches Place on oiled baking sheet
   Pierce all pieces with a fork Brush each pastry with 1/2 tsp. of milk
   Bake at 350 for 20 -
        25    minutes
   WHIPPED CREAM:
  
   Whip ingredients together until nearly double in volume and soft peaks
   form. Keep chilled until ready to assemble.
  
   CARAMEL SAUCE: Combine all in a small,/ heavy saucepan and cook on
   high heat until sugar melts and mixture/ begins to bubble at the
   edges. REMOVE IMMEDIATELY. Whisk in very slowly whipping cream. Allow
   to cool.
  
   TO ASSEMBLE:
  
   With a sharp knife, carefully split each pastry into 2 layers. Place
   one layer on a plate, spoon some of the  whipped cream mixture on top.
  
   Place second pastry layer over peaches. Dust with powdered sugar and
   serve. Repeat with remaining pastries.
   Notes:  - I remove the skin from the peaches
   :       - It may take some practice to get the caramel sauce just
   right, but the results of a perfected caramelizing technique produces
   a first-rate flavor. Walt 

   UPloaded to Cooking Echo by Burt Ford 9/2/16 
 
 MMMMM