BBS:      TELESC.NET.BR
Assunto:  3/29 Lemon Chiffon 5
De:       Ruth Haffly
Data:     Mon, 6 Apr 2026 15:27:33 +0000
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Hi Sean,

-=> Mike Powell wrote to Ruth Haffly <=-

 MP> You are always welcome to point off of my hub system, 1:2320/105, if
 MP> you like.

 SD> I also can do point feeds (just tossing my hat in the ring).

Always good to have back ups to the back ups. Thanks; I'll run
everything thru Steve and let him decide the order of the back ups. (G)


 SD>       Title: Tsoureki (Easter Bread)
 SD>  Categories: Bread
 SD>       Yield: 4 Servings

 SD>       2 pk Active dry yeast
 SD>     1/2 ts Sugar
 SD>     1/4 c  Sugar
 SD>     1/4 c  Milk; lukewarm (110-115 deg)
 SD>   2 1/2 c  All purpose flour
 SD>       1 ts Salt
 SD>       2    Eggs
 SD>       8 tb Butter; unsalted, cut into
 SD>            -small bits
 SD>       1 tb Butter; softened
 SD>       1 ts Lemon peel; finely grated
 SD>       1    Egg; hard boiled, in the
 SD>            -shell; dyed red with food
 SD>            -coloring
 SD>       1    Egg yolk; lightly beaten

Looks good but I might sub beets for the red food coloring. When I do
pickled eggs, I use sliced beets (and their juice) for the coloring,
making them like the Pennsylvania Dutch red beet eggs. I'll also slice
up an onion and put that in the jar(s) to pickle as well--makes for some
good eats. I've a jar in the fridge now that I made up several weeks
ago; I usually let it set about 2-3 weeks before we eat it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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