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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 26,148 of 26,839    |
|    Dave Drum to All    |
|    Cinnamon Top 10 - 10    |
|    17 Mar 25 06:44:27    |
      TZUTC: -0500       MSGID: 53989.fido_cooking@1:124/5016 2c3e1400       PID: Synchronet 3.20e-Linux master/546725fc5 Mar 15 2025 GCC 13.3.0       TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0       BBSID: EOTLBBS       CHRS: UTF-8 4       FORMAT: flowed       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Cinnamon Swirl Apple Pie        Categories: Beads, Fruits, Citrus, Spices, Desserts        Yield: 6 servings                12 3/8 oz Tube refrigerated cinnamon        - rolls w/icing              MMMMM--------------------------FILLING-------------------------------        5 c Thin sliced, peeled, tart        - apples        2 tb Lemon juice        3/4 c Sugar        1/4 c A-P flour        3/4 ts Ground cinnamon        1/4 ts Ground nutmeg              MMMMM--------------------------TOPPING-------------------------------        1/3 c Graham cracker crumbs        1/3 c Packed brown sugar        3 tb A-P flour        3 tb Cold butter                Set your oven @ 400ºF/205ºC.                Then, open the package of cinnamon rolls and place the        icing back in the refrigerator. Carefully separate the        perforated cinnamon roll dough. Firmly (but gently)        press the dough onto the bottom and up the sides of an        ungreased 9" deep-dish pie plate. Bake in the oven        for 7-9 minutes.                Remove the crust and let it cool on a wire rack. Reduce        your oven temperature to 350ºF/175ºC.                In a large bowl, thoroughly coat the apple slices with        lemon juice. In another bowl, mix together the sugar,        flour, cinnamon and nutmeg. Add the mixture to the        apples and toss to coat. Pour the filling into your        prepared crust. Be on the lookout for any of these        classic pie mistakes!                In a small bowl, mix together the graham cracker crumbs,        brown sugar and flour. Cut in the butter until crumbly.        Sprinkle the topping over the filling.                Bake the pie for 40-45 minutes or until the filling is        bubbly and the topping is golden brown. Carefully cover        the top loosely with foil during the last 15 minutes if        needed to prevent over-browning. Remove the pie from the        oven and carefully remove the foil. Cool on a wire rack.                Just before serving, place the reserved icing in a        microwave-safe bowl. Microwave, uncovered, for 10        seconds or until softened. Drizzle the icing over your        pie and enjoy!                Serve à la mode-that is, with a scoop of homemade        vanilla ice cream-for an extra sweet, extra cool treat.                Ceara "Kiwi" Milligan, Milwaukee, Wisconsin                Makes: 6 servings                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Archives               MMMMM              ... "A jury is composed of twelve men of average ignorance." -- Herbert Spencer       === MultiMail/Win v0.52       --- SBBSecho 3.37-Linux        * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)       SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016       SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215       SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134       SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512       SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58       SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35       PATH: 124/5016 218/700 229/426           |
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