Lately Koon's BBS has been up and down like a hooker's "unmentionables"
when the fleet is in. He blames it in the "liberals" being out to "get
him".
Anyway that means we won't be hearing from Nanook of the NWT. Or from
sporadic poster, single Ruth.
Weller could easily rejoin us by using Dale Shipp's packet mail service
(ala Bill Swisher) without compromising his "computer security" which
he seems paranoid about.
Meanwhile the rest of us natter on as we can. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Raspberry Rhubarb Paranoid Pinwheels
Categories: Pastry, Fruits, Snacks, Dairy
Yield: 24 servings
MMMMM--------------------------DOUGH---------------------------------
4 c A-P flour
1 1/3 c Butter; cold and hard
2/3 c Ice water; as needed
3 ts Sugar
1 1/4 ts Salt
1/2 ts Cinnamon
MMMMM-------------------------FILLING--------------------------------
1 Stalk rhubarb; in 1" pieces
6 oz Punnet raspberries
1/2 c White sugar
1/4 c Brown sugar
1/4 ts Cinnamon
MMMMM-------------------------TOPPING--------------------------------
1 lg Egg
+=WHISKED WITH=+
2 ts Water
2 tb Raw sugar
3 oz Raspberries
1/3 c Whipped cream
Powdered sugar to sprinkle
In a large bowl mix together all of the dry ingredients.
Cut the butter in 1" pieces over the bowl, allowing the
butter pieces to fall into the dry ingredients. Pour the
cold water into the bowl a little bit at a time and mix
the dough together with your hands, kneading until the
dough just sticks together. Once the dough sticks
together, you dongCOt need to add any more water. Roll out
the dough into two separate 1/4" thick rectangles, then
wrap each one with plastic wrap and place in the
refrigerator to allow the dough to relax while you
prepare the filling.
To prepare the filling, bring the rhubarb, raspberries,
granulated sugar, brown sugar, and cinnamon to a boil
over medium heat. Reduce heat to low and allow to
simmer, uncovered, until the mixtures reduces by half
and thickens, stirring every 5 minutes. Once the mixture
reaches the desired consistency, remove from heat and
allow to cool to room temperature.
Once the filling has cooled completely, you can begin
assembling the pinwheels pastries.
Set the oven @ 375+|F/190+|C. Remove the dough from the
refrigerator and cut it into 3" by 3" squares. Place the
squares on a baking sheet lined with parchment paper and
place about 1 teaspoon of the filling in the center of
each square. Use a sharp knife to cut diagonally from
the corner of each square going towards the filling in
the center, stopping about 1/8" away from the filling.
To create the pinwheels, fold the top left-hand corner
of each square down over the filling. Continuing around
the square clockwise, fold down the left-hand corner of
the remaining 3 corners of the square, gently patting
down the crease to ensure it doesngCOt unfold while
baking. Brush the exposed surfaces of the pinwheel
lightly with the egg wash and sprinkle each pinwheel
with a pinch of the raw sugar. Place in the oven and
bake until the pinwheels turn golden brown, about 15-25
minutes. Remove from the oven and allow to cool
completely.
To serve, top each pinwheel with a heaping spoonful of
whipped cream and a single fresh raspberry. Sprinkle
with powdered sugar and enjoy!
By Eva Kosmas Flores of Adventures in Cooking
RECIPE FROM:
https://www.designlovefest.com
Uncle Dirty Dave's Archives
MMMMM
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--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)