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| << March15, 2003 - Cajun Cooking |
March17, 2003 - Cajun Cooking >> |
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Hi y'all! Okay, I think I spoke too soon! You guessed it, it's raining again! Happens every time I mow grass! Yes, we DO mow grass here in March! :o) Georgette is no where to be found this weekend, she must have noticed me getting the lawnmower out! :o) ***************************************** Enjoy todays recipe and great product offers! ***************************************** EARN AT LEAST 1% ON YOUR DEPOSIT EVERY DAY! Question: Say you have a $100 dollar deposit that earns 2% interest compounded daily. How much money would you have at the end of one year? Answer: $137,740.00 Dollars Learn how you can earn 1% interest or more every day! I know it sounds impossible, but I??™m doing it every day. I have a simple step-by-step educational website that will show how. What will this information cost you? Absolutely nothing! All the information on my website is free. Anyone can do it. How hard is it to deposit money and earn interest? Just in case you??™re wondering, this is not MLM or an online business opportunity. Visit my website today, and learn the secrets that will set you free. http://www.mynicebiz.com/ad/peggy1.html Or just click here ***************************************** ANISE BISCOTTI Makes 48 Cookies 3 eggs 2 t anise extract 3/4 C sugar Pinch salt 1 1/2 C all-purpose flour 1/4 C cornstarch 1/2 t baking powder PREHEAT OVEN TO 350 degrees. Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix. Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula. The batter will lose most of its air and become rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper. Pipe two logs about 1-1/2 inches wide and the length of the pan. Bake the logs about 20 minutes, until they are well risen and golden. Remove from oven and place logs on a cutting board to cool about 10 minutes. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces. Cool the biscotti on the pans and store them in a tin between layers of wax paper. ***************************************** We hope you enjoyed today's newsletter. ***************************************** THANKS FOR READING EVERYONE, ~~Peggy And That Wacky Quacky, Georgette! ***************************************** Come visit the website for even more recipes! http://www.cajuncookingrecipes.com/ Or just click here ***************************************** Dont forget to update our email address: cajuncookrecipes@aol.com ***************************************** |
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