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   MSGID: 35207.fidonet_cooking@1:105/500 2d9b6297   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lady Duthes Crackenles   
    Categories: British, Cookies   
         Yield: 1 Batch   
       
       1/2 c  Sugar   
     1 1/2 ts Ground mace   
     1 1/2 ts Ground cloves   
     1 1/2 ts Ground cinnamon   
     1 1/2 ts Ground nutmeg   
     1 1/2 ts Ground ginger   
         2    Eggs; gently beaten   
         4 tb Unsalted butter;   
              - at room temperature   
     3 2/3 c  All-purpose flour   
         1 c  Red wine   
       
     Set up a wide saucepan filled 3/4ths of the way with water. Cover and   
     bring to a boil.   
        
     Pour the wine into a small saucepan. Warm until it just begins to   
     simmer. Cover with the lid and set aside. Use when the wine is still   
     hot to the touch, but not scalding or painful.   
        
     While the wine is warming up and then cooling to "warmer than   
     lukewarm", start the base of the dough. Cream together the sugar,   
     spices, and the butter. When the wine is ready, add the eggs and 2   
     cups flour to the sugar, spice, and butter mix. Combine well. Add 1/3   
     cup of the warm wine and stir to combine. Add the rest of the flour   
     and another 1/3 cup of the warm wine and combine. Add the rest of the   
     warm wine 1 tb at a time if you need it. The dough will be smooth,   
     pliable, and a little sticky.   
        
     Shape pieces of dough between 1 ts and 1 tb large into rolls (with   
     biscuit cutter), twists, rings, figure eights, and knots.   
        
     When you have formed the cracknells, place approximately 1/4th of   
     them into the gently boiling water. Do not overcrowd the pot, or some   
     could stick to each other. Gently stir so they do not stick to the   
     bottom. Once they begin rising to the top (about 90 to 120 seconds)   
     remove them with a slotted spoon or spider and place them into the   
     bowl of cold water. Repeat with the remaining cracknells.   
        
     After the cracknells have sat in the cold water for 15 minutes,   
     remove them and gently dry them off with a clean, dry kitchen towel.   
     Prick each cracknell several times with a fork.   
        
     Place the cracknells on 2 baking sheets lined with parchment paper or   
     Silpat. Then, place the sheets into a preheated oven. Bake for 325?F   
     for 30 minutes. Then, without opening the oven, change the   
     temperature to 250?F and bake for 60 minutes more.   
        
     These are delicious slightly warm or just cooled with coffee. I   
     recommend eating them the same day as baking.   
        
     Recipe by Marissa Nicosia   
        
     Recipe FROM:    
       
   MMMMM   
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