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|    DIABETES    |    Discussion for diabetes health problems    |    968 messages    |
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|    Message 100 of 968    |
|    Dave Drum to All    |
|    72 Chocolate-Coconut Meri    |
|    23 May 25 00:33:57    |
      TZUTC: -0500       MSGID: 99.fido_diabetes@1:124/5016 2c953f28       PID: Synchronet 3.21a-Linux master/98ac05939 May 13 2025 GCC 13.3.0       TID: SBBSecho 3.27-Linux master/2a6f852ff May 20 2025 GCC 13.3.0       BBSID: EOTLBBS       CHRS: UTF-8 4       FORMAT: flowed       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Chocolate Coconut Meringues        Categories: Desserts, Snacks, Cookies, Chocolate, Nuts        Yield: 30 Cookies                4 lg Egg whites        1/4 ts Cream of tartar        1/4 ts Coconut extract        1/4 ts Almond extract        1/4 ts Vanilla extract        1/8 ts Salt        1 c Sugar        1/4 c Unsweetened cocoa powder        2 tb Semi-sweet chocolate chips;        - or fine chopped chocolate        2 tb Trans-fat-free white        - chocolate chips, or fine        - chopped white chocolate                Position racks in upper and lower thirds of oven; preheat        to 250ºF/120ºC. Line 2 large baking sheets with parchment        paper or nonstick baking mats.                Beat egg whites, cream of tartar, coconut, almond and        vanilla extracts and salt in a large bowl with an electric        mixer on medium-high speed until combined. Gradually beat        in sugar, 2 tablespoons at a time, beating until stiff,        shiny peaks form, 6 to 8 minutes.                Sift cocoa over the mixture and gently fold together with        a rubber spatula until combined.                Spoon the meringue into a gallon-size sealable bag (or        pastry bag fitted with a 1/2" tip). Seal the bag, pressing        out as much air as possible. Cut a 1/2-inch hole in one        corner of the bag. Pipe the meringue into 2" circles,        about 1" apart, on the prepared baking sheets.                Bake on the upper and lower racks for 50 minutes. Turn off        the heat and let the meringues stand in the oven with the        door closed until completely dry, about 1 1/2 hours.                Melt semisweet and white chocolate (see Tip) and drizzle        or pipe onto the cooled meringues. Let stand until it        sets.                Store in an airtight container for up to 3 days. Some        crispness may be lost during storage.                Makes 30 cookies                From: http://www.diabeticconnect.com                Uncle Dirty Dave's Archives               MMMMM              ... Salad? Why are you serving me a pile of compost?       === MultiMail/Win v0.52       --- SBBSecho 3.27-Linux        * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)       SEEN-BY: 18/200 19/38 105/81 106/1 201 987 124/0 5016 128/187 129/14       SEEN-BY: 129/305 153/7715 154/110 218/700 226/30 227/114 229/110 114       SEEN-BY: 229/206 317 426 428 470 550 664 700 705 266/512 291/111 320/219       SEEN-BY: 322/757 342/200 387/18 25 396/45 460/58 712/848 902/26 2320/105       SEEN-BY: 5020/400 5075/35       PATH: 124/5016 396/45 229/426           |
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