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

 DD> Good to hear you made it home OK, if a bit damp. I guess Ashville got
 DD> hammered hard.

 RH> Asheville and everything west of it, also somewhat east of it. It'll be
 RH> a long time before search and rescue teams make it thru all the hills
 RH> and hollers of that area. Have a friend whose an EMT out there, working
 RH> 24/7 with just a few hours off between shifts.

I understand that an entire town was wiped from existence. As the old TV
advert once said, "It's not nice to fool with Mother Nature.

 DD>      88

 RH> Good story to pass on to Grandkids. (G)

 RH> There's an outlet store in Pigeon Forge, stopped there today and got an
 RH> 8 compartment scone pan, a 6 cup muffin pan and several small
 RH> accessories--with a military discount spent less than $90.

 DD> Scones is something I've never made or knowingly eaten. That is I may
 DD> have had a scone at some time without knowing it was called a scone.
 DD> Bv)=

 RH> They are usually triangular in shape, sort of like a biscuit but more
 RH> flavorful. We make an oatmeal based scone from a booklet we got from
 RH> Quaker Oats several decades ago.

 DD> Readig the recipe below - I may have mis-spoken about not having had a
 DD> scone. If, in fact, these are scones and not panquakes, as the recipe
 DD> author suggests.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: St. Swithin's Drop Scones
 DD>  Categories: Five, Breads
 DD>       Yield: 4 Servings

 DD>   4 1/2 oz Self-raising flour
 DD>       2 ts Caster sugar
 DD>       1 lg Egg; beaten
 DD>       2 tb Melted unsalted butter
 DD>     150 ml Semi-skimmed milk

     88

 RH> Actually, they do look more like pancakes. Scones are usually about the
 RH> thickness of a biscuit, traditionally wedge shaped. The ones we make
 RH> taste like an oatmeal cookie, but much denser.

That's sorta what I thought. My house-mate really likes oatmeal-raisin
cookies. Chewy or crunchy - he's not picky. I'm more a chocolate chip 
guy. Or Girl Sprout Thin Mints.  Bv)=

If the Girls are out of season (or sold out - they're very popular),
Keebler's elves make a very nice substitute.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Thin Mint Cookies
 Categories: Cookies, Snacks, Desserts, Chocolate
      Yield: 36 Servings
 
      1 c  Butter; room temp
      1 c  Powdered sugar
      1 ts Vanilla extract
      1 c  Unsweetened cocoa powder
    3/4 ts Salt
  1 1/2 c  Cake flour

MMMMM--------------------------COATING-------------------------------
      1 lb Good quality semi-sweet
           - chocolate; chopped
      1 ts Peppermint extract; to
           - taste
 
  Cookie dough: In a mixer cream the butter until it is
  light and fluffy. Add the powdered sugar and continue to
  cream, scraping the sides of the bowl a couple times if
  necessary. Stir in the vanilla extract, salt, and cocoa
  powder. Mix until the cocoa powder is integrated and the
  batter is smooth and creamy, resembling a thick frosting.
  Add the flour and mix just until the batter is no longer
  dusty looking but still a bit crumbly. Turn the dough out
  onto a clean counter, gather it into a ball, and knead it
  together into a nice, smooth mass. Divide the dough in 2,
  flatten into disks, and wrap in plastic wrap. Chill for 15
  minutes.
  
  Rollout and bake: Preheat oven to 350§F/175§C. Roll dough
  out really thin, about 1/8". These are called thin mints
  after all. You can either roll it out between two sheets
  of plastic, or dust your counter and rolling pin with a
  bit of flour and do it that way. If the dough is too firm
  to roll you can microwave it for 5 seconds. Cut out
  cookies and bake for 10 minutes. Remove the cookies from
  the oven and allow them to cool completely on a wire rack.
  
  Make the peppermint coating: Meanwhile, prepare your
  chocolate coating. Using a double boiler, slowly melt the
  chocolate, stirring occasionally until it is glossy and
  smooth. You can add 1 tablespoon of shortening if your
  chocolate is too thick. Alternatively, use a microwave in
  short 15-20 second bursts to melt the chocolate. Stir in
  the peppermint extract.
  
  Finishing the cookies: Using a fork gently drop the
  cookies one at a time into the chocolate coating. Flip to
  coat all sides. Lift the cookie out of the chocolate with
  the fork and bang the fork on the side of the pan to drain
  any extra chocolate off the cookie. You are after a thin,
  even coating of chocolate. Place on a parchment lined
  baking sheet, and repeat for the rest of the cookies.
  Place the cookies in the refrigerator or freezer to set.
  
  Makes 30 to 40 cookies (1 serving)
  
  From: http://www.inkatrinaskitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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