George wrote:
>
>
> > That's odd. I thought that the trails were for cyclists and pedestrians.
> > All the trails around here are clearly marked no motorized vehicles.
>
> This was in an area that has a formally marked trail and adjacent areas
> that just have crude trails.
>
> The problem is that clueless parents buy these machines for kids and let
> them do whatever they want. They then scream around with them. Since
> they are small and fast they can get in and out quickly and the police
> have a hard time trying to catch them.

It is a problem. The last things the cops want to do is to chase the kids
and have one get killed running from them. I guess maybe the town isn't
aware of the liability issues. He had a case in a city here in Ontario a
number of years ago that sent insurance raises soaring. The city owned a
piece of property that was clearly signed no motorized vehicles and had
huge rocks blocking the entrance wide enough to keep out cars and most 4
wheel vehicles, but dirt bikes could still get through. Two young kids
disobeyed the signs, manoeuvred their way around the rock barriers and were
riding their dirt bikes on the city owned property and ended up running
into each other head on. It was not the parents who bought the kids the
bikes, gave them gas to use them and allowed them to use them unsupervised
on city property who were held liable. The sued the city for $5 million and
won.

Our town has a similar problem with skateboarders. It is bad enough that
the sound alone is annoying, and that they don't care about the safety of
pedestrians, but they do the stupidest things on them and end up getting
hurt, and the town could end up getting sued.

Andy wrote:
>
> Oreos
> Mallomars
> Chip'O'Hoy
>
> Yours?

Verkade (Dutch) or McVitie's (UK) Cafe Noir
Bahlsen ChocoLeibniz/First Class
Jaffa cakes
Stroopwafels

Vilco wrote:
>
> Andy wrote
>
> > Oreos
> > Mallomars
> > Chip'O'Hoy
> >
> > Yours?
>
> Ringo
> All of the friggin' danish butter cookies
> --

My mother adores those Danish biscuits and buys a large tin whenever
they are on sale. Too rich for me LOL.

On Sat, 3 Nov 2007 17:06:19 -0500, Sqwertz >
wrote:

>On Sat, 03 Nov 2007 13:49:24 -0700, sf wrote:
>
>> On Sat, 03 Nov 2007 20:29:15 GMT, Sqwertz >
>> wrote:
>>
>>>But you said "coco butter", not "cocoa butter". And while there
>>>are plenty of hits for "coco butter", none of them specifically
>>>say it comes from coconuts rather than cocoa nuts.
>>>
>>>I know what cocoa butter is, I'm trying to find out if there is
>>>such a thing as "coco butter", if it's made from coconut oil, and
>>>is it used in cooking.
>>
>> Heh. My bad spelling hit once again. Sorry Dude. Hopefully that
>> won't happen so often now that I've been clued into auto-spell check.
>
>I was giving you the benefit of the doubt as there are plnty of
>references to *something* called "coco butter" on the web. But
>it appears to be just a marketing term for the cosmetics industry
>with no real definition.
>
>But even if you meant "cocoa butter", that's completely different
>than "cocoa butter", which is not from coconut oil, but rather
>from the cocao bean - AKA the beans they make chocolate from.
>
>Now that the FDA is considering allowing non-cocoa oils in
>chocolate, we probably will be seeing a lot of chocolates listing
>"coco butter" to try and fool us into thinking it's cocoa butter.
>Coco butter, assuming it's from coconuts, or any other veggie oil
>would melt at a much lower temperature than cocoa butter so they
>would have to modify it somehow. And I'm sure it'll be healthier
>for us <cough>.
>
whatever

--
See return address to reply by email
remove the smiley face first

"Wayne Boatwright" > wrote in message > After eating
in their little café in the store, I have bought their
> meatballs a number of times. Not bad fare at all.
>
> I love their lingonberry "stuff". It seems like a preserve to me. I like
> it on pancakes or toast, or along with meats for dinner.
>
> --
> Wayne Boatwright
>


This morning I made french toast with bread I made yesterday. It was pretty
darned good. I used the extra-thick "Shady Maple Farms" "Clearly Maple"
syrup on it. It is without a doubt the best maple syrup I've ever eaten.
Some poster on this group to whom I'm forever greatful mentioned this syrup.
When we were eating it this morning, I mentioned that it made all other
maple syrups taste of turpentine or petroleum (a bit of hyperbole, but there
was a tinge of truth there). It doesn't have any raspy strong taste.
http://tinyurl.com/2ffd4o

But reading your posting above, I was thinking that, hey, that lingonberry
stuff might have been OK, too on that toast.

While we were talking about that, I mentioned to DH that you, Wayne, had
presented the picture of a crepe maker, that I just received a couple of
days ago, and that in a few weeks to get prepared as we would be making a
'batch' of crepes. We remenisced (sp?) about having them in the early 70's
at Ghiradelli Square in San Francisco where they were in fashion at the time
and there were always lines at the 2 or 3 crepe restaurants.

I use that lingonberry stuff on vanilla ice cream -- not bad either.
But I need to replenish my supply this month. Actually I don't eat a lot of
it, I just want it there when I want it there.

Dee Dee

In article >, Arri London >
wrote:

> Andy wrote:
> >
> > Oreos
> > Mallomars
> > Chip'O'Hoy
> >
> > Yours?
>
> Verkade (Dutch) or McVitie's (UK) Cafe Noir
> Bahlsen ChocoLeibniz/First Class
> Jaffa cakes
> Stroopwafels

Oooh how miss stroopwafels!

Miche

--
Electricians do it in three phases

In article >,
Sqwertz > wrote:

> Now that the FDA is considering allowing non-cocoa oils in
> chocolate, we probably will be seeing a lot of chocolates listing
> "coco butter" to try and fool us into thinking it's cocoa butter.
> Coco butter, assuming it's from coconuts, or any other veggie oil
> would melt at a much lower temperature than cocoa butter so they
> would have to modify it somehow. And I'm sure it'll be healthier
> for us <cough>.

In the case of coconut oil it won't, as it's the only vegetable fat that
is saturated.

Miche

--
Electricians do it in three phases

<sf> wrote in message ...
>
> I know I used coconut oil. It's solid and white. I had to liquefy it
> to use it.
>
> http://en.wikipedia.org/wiki/Coconut_oil
> http://www.coconutoil.com/
> http://www.thenutfactory.com/kitchen...oa-butter.html
>
>

You are right, I'm sure. I was probably wrong about it liquifying at 72 --
It's about 75 in my kitchen right now. It only turns hard when I put it in
the refrigerator and then I can't even hardly cut it out, so I leave it
beside the stove.
I'll send a pic of what I use and how it looks at 75. I can easily spoon it
out, and it has almost puddles where it is almost melting.

See if it is the same thing you use.
Dee Dee

On Nov 3, 6:27 pm, Miche > wrote:
> In article >,
>
> Sqwertz > wrote:
> > Now that the FDA is considering allowing non-cocoa oils in
> > chocolate, we probably will be seeing a lot of chocolates listing
> > "coco butter" to try and fool us into thinking it's cocoa butter.
> > Coco butter, assuming it's from coconuts, or any other veggie oil
> > would melt at a much lower temperature than cocoa butter so they
> > would have to modify it somehow. And I'm sure it'll be healthier
> > for us <cough>.
>
> In the case of coconut oil it won't, as it's the only vegetable fat that
> is saturated.

What about palm oil? What about palm kernel oil?
You should learn more about the various fats before you post stuff
that is not true.
Learn about the specific fatty acids contained in different products.
Curiously, not all saturated fats are bad for you.
>
> Miche
>
--Bryan

Arri London wrote:
>
> Andy wrote:
>> Oreos
>> Mallomars
>> Chip'O'Hoy
>>
>> Yours?
>
> Verkade (Dutch) or McVitie's (UK) Cafe Noir
> Bahlsen ChocoLeibniz/First Class
> Jaffa cakes
> Stroopwafels


Stroopwafels are hard to beat. We spent a few hours in the Amsterdam
airport two years ago and came home with many packages of them. People
we shared them with raved about them.

I think raspberry-filled linzer cookies are my very favorite.
Or maybe Petit Ecolier?
Swedish gingersnaps in the red tin?
Greek kourabiedes?
Those fried rosettes from the wedding showers of my youth?
Anna brand orange gingersnaps?
Perfect chocolate chip-with-pecans?
Shortbread petticoat tails?

(Sigh) So many cookies, so little time....

gloria p

"Dee.Dee" > wrote in message
...
>
> <sf> wrote in message ...
>>
>> I know I used coconut oil. It's solid and white. I had to liquefy it
>> to use it.
>>
>> http://en.wikipedia.org/wiki/Coconut_oil
>> http://www.coconutoil.com/
>> http://www.thenutfactory.com/kitchen...oa-butter.html
>>
>>
>
> You are right, I'm sure. I was probably wrong about it liquifying at
> 72 -- It's about 75 in my kitchen right now. It only turns hard when I
> put it in the refrigerator and then I can't even hardly cut it out, so I
> leave it beside the stove.
> I'll send a pic of what I use and how it looks at 75. I can easily spoon
> it out, and it has almost puddles where it is almost melting.
>
> See if it is the same thing you use.
> Dee Dee

Here are the pictures I took, sf.

This is the picture of the jar that I use - picture a little blurry - sorry
http://i4.tinypic.com/2uts3no.jpg


Maybe you can see that there are puddles where it is trying to melt

http://i8.tinypic.com/6bk4ug3.jpg



Here it is in a spoon. It would run off the spoon if turned.

http://i5.tinypic.com/4q87edd.jpg






Anyway, this is the coconut oil that I use and have been using for several
years. DH loves it. He will have it on toast.

I use it for frying any asian-type dish.

Dee Dee

Andy wrote:
> Dee.Dee said...
>
> > I have bought gingersnaps at Ikea once or twice;
>
> Something's wrong with that picture. Cookies from a furniture store?

Something's wrong with someone who thinks Ikea sells furniture, those
are painted produce crates.

Sheldon

On Nov 3, 5:04?am, Andy <q> wrote:
> Oreos
> Mallomars
> Chip'O'Hoy
>
> Yours?

I like to munch Girl Scouts... Thin Mints and Samoas.

Oh pshaw, on Sat 03 Nov 2007 07:48:13p, kilikini meant to say...

> Sheldon wrote:
>> On Nov 3, 5:04?am, Andy <q> wrote:
>>> Oreos
>>> Mallomars
>>> Chip'O'Hoy
>>>
>>> Yours?
>>
>> I like to munch Girl Scouts... Thin Mints and Samoas.
>
> Don't you mean, Samoans? That you like to munch on, I mean.
>
> kili
>
>
>

Samosas

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

It's lonely at the top, but you eat better.

"Wayne Boatwright" > wrote in message
3.184...
> Oh pshaw, on Sat 03 Nov 2007 07:48:13p, kilikini meant to say...
>
>> Sheldon wrote:
>>> On Nov 3, 5:04?am, Andy <q> wrote:
>>>> Oreos
>>>> Mallomars
>>>> Chip'O'Hoy
>>>>
>>>> Yours?
>>>
>>> I like to munch Girl Scouts... Thin Mints and Samoas.
>>
>> Don't you mean, Samoans? That you like to munch on, I mean.
>>
>> kili
>>
>>
>>
>
> Samosas
>
> --
> Wayne Boatwright


Forgive me for laughing, outloud!
Munching on Samoans!
Kili, do you really mean that?
hahahahahahahah! Can't stop.
Dee Dee

One time on Usenet, Andy <q> said:
> Oreos
> Mallomars
> Chip'O'Hoy
>
> Yours?

Homemade? ;-)

--
Jani in WA

On Sat, 3 Nov 2007 20:45:52 -0500, Sqwertz >
wrote:

>Who-Hooo!!! I'm not sure what I won, but I won!

LOL! <smooches>
>
>I guess in a nutshell, the moral of the story is that "cocoa
>butter" is *not* from coconuts. And coconut oil is not used in
>making chocolate (though it may be used in skin creams).

Cocoa butter is from the inside of cocoa beans. Coconut oil: AKA
coconut butter is from the husk of coconuts and it *is* used in
chocolate. http://www.chow.com/stories/10709
>
>And we still don't know what "coco butter" is.

..... hmmm, maybe coco is an abbreviation of "coconut". Idunno.
Like I said before... the stuff I used was white, hard AND labeled as
coconut oil. A Danish friend turned me on to it. I used the jar and
never replenished it because it wasn't in style to use at the time nor
has it been since then.


Here's a good one for you! I found a site tonight that stated
“Coconut oil can be blended with diesel fuel, and under certain
conditions totally replace it."


--
See return address to reply by email
remove the smiley face first

On Sat, 3 Nov 2007 21:28:09 -0400, "Dee.Dee" >
wrote:

>
>"Dee.Dee" > wrote in message
...
>>
>> <sf> wrote in message ...
>>>
>>> I know I used coconut oil. It's solid and white. I had to liquefy it
>>> to use it.
>>>
>>> http://en.wikipedia.org/wiki/Coconut_oil
>>> http://www.coconutoil.com/
>>> http://www.thenutfactory.com/kitchen...oa-butter.html
>>>
>>>
>>
>> You are right, I'm sure. I was probably wrong about it liquifying at
>> 72 -- It's about 75 in my kitchen right now. It only turns hard when I
>> put it in the refrigerator and then I can't even hardly cut it out, so I
>> leave it beside the stove.
>> I'll send a pic of what I use and how it looks at 75. I can easily spoon
>> it out, and it has almost puddles where it is almost melting.
>>
>> See if it is the same thing you use.
>> Dee Dee
>
>Here are the pictures I took, sf.
>
>This is the picture of the jar that I use - picture a little blurry - sorry
>http://i4.tinypic.com/2uts3no.jpg
>
whatever I used, it wasn't "organic".... that's for sure. It was
years ago.
>
> Maybe you can see that there are puddles where it is trying to melt
>
>http://i8.tinypic.com/6bk4ug3.jpg
>
Yes, I see! Maybe that's because you use the "good stuff".
>
>
>Here it is in a spoon. It would run off the spoon if turned.
>
>http://i5.tinypic.com/4q87edd.jpg
>
Mine didn't look like that, but my kitchen wasn't as warm as yours
either.

Thanks, Dee!

--
See return address to reply by email
remove the smiley face first

Lorna Doones--Shortbreads -havent seen them arpound for while though
down here (Fl)at least.
Butter cookies
Almond Windmills

"Food, Art and Films,What else do you need?...Well.."

Vilco wrote:
> Andy wrote
>
>> Oreos
>> Mallomars
>> Chip'O'Hoy
>>
>> Yours?
>
> Ringo
> All of the friggin' danish butter cookies

I like those danish butter cookies too. any good butter cookies, in fact.
Almond Windmills
semi-chewy chocolate chip cookies
ditto for oatmeal raisin
pepperidge farm mint milano cookies
knott's berry farm jam-filled
russian teacakes/mexican wedding cakes/exploding cookies

--

Sarah Gray

Sheldon wrote:
> On Nov 3, 5:04?am, Andy <q> wrote:
>> Oreos
>> Mallomars
>> Chip'O'Hoy
>>
>> Yours?
>
> I like to munch Girl Scouts... Thin Mints and Samoas.
>

I like thin mints and the ones with the caramel and coconut. I forget
whatthey are called.

--

Sarah Gray

"Andy" <q> wrote in message ...
> Oreos
> Mallomars
> Chip'O'Hoy

Haven't had cookies in years. Don't like most prepackaged ones. But I did
like some of the Pepperidge Farm ones, Dare chocolate fudge, Peak Freans and
striped shortbread.. I also liked homemade chocolate chip, Snickerdoodles
and some chocolate dipped ones called Walnut Cakes.

"Sqwertz" > wrote in message
...
> On Sat, 03 Nov 2007 12:20:25 -0700, sf wrote:
>
>> On Sat, 03 Nov 2007 18:16:53 GMT, Sqwertz >
>> wrote:
>>
>>>On Sat, 03 Nov 2007 10:40:38 -0700, sf wrote:
>>>
>>>> On Sat, 3 Nov 2007 12:40:17 -0400, "Dee.Dee" >
>>>> wrote:
>>>>
>>>>>I always have coconut oil right by the stove for cooking. At around
>>>>>72º it
>>>>>becomes liquid.
>>>>
>>>> Interesting. I never would have guessed it liquefied at such a low
>>>> temperature. My house is usually in the mid to low 60's. In any
>>>> case, I've used it to harden chocolate and it works.
>>>
>>>Are we talking coconut oil or cocoa butter? I can't find a
>>>definition of "coco butter" anywhere. Cocoa butter, is of
>>>course used in chocolate but is a different beast than coconut
>>>oil.
>>
>> Plug "what is...." into Google.
>
> And what did you get when you did that? A bunch of skin creams,
> is what. Nothing related to cooking at all. At least in the
> first three pages of results.
>
> What it sounds like is a bunch of marketers trying to pass off
> coconut oil as cocoa butter with an undefined term.
>
>> Some sites say they are the same thing, others make fine differences
>> between them. Both can be used in cooking and coconut oil is used to
>> harden chocolate.
>>
>> Cocoa Butter
>> Cocoa butter is the creamy, rich fat obtained from the seeds of the
>> cocoa plant.
>
> But you said "coco butter", not "cocoa butter". And while there
> are plenty of hits for "coco butter", none of them specifically
> say it comes from coconuts rather than cocoa nuts.
>
> I know what cocoa butter is, I'm trying to find out if there is
> such a thing as "coco butter", if it's made from coconut oil, and
> is it used in cooking.

There is also coconut butter which I believe is different than coconut oil.

sf wrote:
> On Sat, 03 Nov 2007 04:04:23 -0500, Andy <q> wrote:
>
>> Oreos
>> Mallomars
>> Chip'O'Hoy
>>
> Can't you name something noncommercial?
>
>

I hadn't read the OP and assumed it asked about commercial cookies.

Mine:
Oatmeal chocolate chip
Peanut butter and Jelly thumbprints
chocolate mint raviolis

I did some sugar cookie and nutella sanwiches once that were fantastic.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

margaret suran wrote:
> Wayne Boatwright wrote:
>> Oh pshaw, on Sat 03 Nov 2007 10:17:59a, Jean B. meant to say...
>>
>>> Wayne Boatwright wrote:
>>>> Gingersnaps
>>>> Choccolate Covered Graham Crackers
>>>> Wheatmeal Biscuits
>>>>
>
> Creme de Pirouline Chocolate Hazelnut are nice with ice cream.
>

Or just out of the can...I really like those.





--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Arri London wrote:
>
> Vilco wrote:
>> Andy wrote
>>
>>> Oreos
>>> Mallomars
>>> Chip'O'Hoy
>>>
>>> Yours?
>> Ringo
>> All of the friggin' danish butter cookies
>> --
>
> My mother adores those Danish biscuits and buys a large tin whenever
> they are on sale. Too rich for me LOL.

I only eat the ones with the currants in them...lol.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

ravenlynne wrote:
> margaret suran wrote:
>> Wayne Boatwright wrote:
>>> Oh pshaw, on Sat 03 Nov 2007 10:17:59a, Jean B. meant to say...
>>>
>>>> Wayne Boatwright wrote:
>>>>> Gingersnaps
>>>>> Choccolate Covered Graham Crackers
>>>>> Wheatmeal Biscuits
>>>>>
>>
>> Creme de Pirouline Chocolate Hazelnut are nice with ice cream.
>>
>
> Or just out of the can...I really like those.
>

I should have put those on my list


--

Sarah Gray

"Sqwertz" > wrote in message
...
> On Sun, 04 Nov 2007 05:53:07 GMT, Julie Bove wrote:
>
>> There is also coconut butter which I believe is different than coconut
>> oil.
>
> That's coconut oil. It's probably the same thing as what some
> marketers are calling "coco butter", to throw people off.

I thought the butter had some of the meat in it? But I could be wrong.

ravenlynne wrote:
>
> Arri London wrote:
> >
> > Vilco wrote:
> >> Andy wrote
> >>
> >>> Oreos
> >>> Mallomars
> >>> Chip'O'Hoy
> >>>
> >>> Yours?
> >> Ringo
> >> All of the friggin' danish butter cookies
> >> --
> >
> > My mother adores those Danish biscuits and buys a large tin whenever
> > they are on sale. Too rich for me LOL.
>
> I only eat the ones with the currants in them...lol.
>
> --
> -Gina in Italy
>
Hmm don't think she's ever bought those.

Miche wrote:
>
> In article >, Arri London >
> wrote:
>
> > Andy wrote:
> > >
> > > Oreos
> > > Mallomars
> > > Chip'O'Hoy
> > >
> > > Yours?
> >
> > Verkade (Dutch) or McVitie's (UK) Cafe Noir
> > Bahlsen ChocoLeibniz/First Class
> > Jaffa cakes
> > Stroopwafels
>
> Oooh how miss stroopwafels!
>
> Miche

Bizzarely enough we can buy them at Trader Joe's (rarely go there) or
the large Asian market which now also stocks items from Europe.

Here's a Dutch recipe (my translation) to make your own!

waffels:
200 gm butter
75 gm light brown sugar
250 gm flour
pinch salt
12 1/2 gm yeast
3-4 tbs milk
1 egg

Melt the butter. Knead together the flour,sugar, salt, the egg and the
butter together to make a smooth dough. Dissolve the yeast in a little
milk and let it stand a few minutes. Knead the yeast with the dough and
let it rise for about an hour.
Make small marble-sized balls and cook in a waffle iron [needs to be a
flat iron such as used to make pizelles] until golden brown. Let cool

Syrup:

150 g syrup [cane syrup-might work with corn syrup]
100 g dark brown sugar
150 g butter
pinch cinnamon

Melt the syrup, sugar and cinnamon in a small pan.When it's hot, beat in
the butter in small pieces.

Split the waffles, smear some filling between and assemble them again.
[I just use two waffles!]

Puester wrote:
>
> Arri London wrote:
> >
> > Andy wrote:
> >> Oreos
> >> Mallomars
> >> Chip'O'Hoy
> >>
> >> Yours?
> >
> > Verkade (Dutch) or McVitie's (UK) Cafe Noir
> > Bahlsen ChocoLeibniz/First Class
> > Jaffa cakes
> > Stroopwafels
>
> Stroopwafels are hard to beat. We spent a few hours in the Amsterdam
> airport two years ago and came home with many packages of them. People
> we shared them with raved about them.
>
> I think raspberry-filled linzer cookies are my very favorite.
> Or maybe Petit Ecolier?
> Swedish gingersnaps in the red tin?
> Greek kourabiedes?
> Those fried rosettes from the wedding showers of my youth?
> Anna brand orange gingersnaps?
> Perfect chocolate chip-with-pecans?
> Shortbread petticoat tails?
>
> (Sigh) So many cookies, so little time....
>
> gloria p

LOL see the recipe I posted for Miche!
Love the Petit Ecolier!

Andy wrote:
> Oreos
> Mallomars
> Chip'O'Hoy
>
> Yours?

Well, nothing bought - although there are some
Pepperidge Farm varieties I don't mind.

Homemade (by me):
Betty Crocker's peanut butter cookies
chocolate chip cookies (Nestle's Tollhouse recipe)
Wyoming Whoppers (a recipe I got off either rfc or rfr -
a oatmeal, raisin, chocolate chip, peanut butter cookie)
BC's ginger creams
BC's molasses crinkles (like a ginger snap but soft and chewy)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >, Arri London >
wrote:

> Miche wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > Andy wrote:
> > > >
> > > > Oreos
> > > > Mallomars
> > > > Chip'O'Hoy
> > > >
> > > > Yours?
> > >
> > > Verkade (Dutch) or McVitie's (UK) Cafe Noir
> > > Bahlsen ChocoLeibniz/First Class
> > > Jaffa cakes
> > > Stroopwafels
> >
> > Oooh how miss stroopwafels!
> >
> > Miche
>
> Bizzarely enough we can buy them at Trader Joe's (rarely go there) or
> the large Asian market which now also stocks items from Europe.
>
> Here's a Dutch recipe (my translation) to make your own!
>
> waffels:
> 200 gm butter
> 75 gm light brown sugar
> 250 gm flour
> pinch salt
> 12 1/2 gm yeast
> 3-4 tbs milk
> 1 egg
>
> Melt the butter. Knead together the flour,sugar, salt, the egg and the
> butter together to make a smooth dough. Dissolve the yeast in a little
> milk and let it stand a few minutes. Knead the yeast with the dough and
> let it rise for about an hour.
> Make small marble-sized balls and cook in a waffle iron [needs to be a
> flat iron such as used to make pizelles] until golden brown. Let cool
>
> Syrup:
>
> 150 g syrup [cane syrup-might work with corn syrup]
> 100 g dark brown sugar
> 150 g butter
> pinch cinnamon
>
> Melt the syrup, sugar and cinnamon in a small pan.When it's hot, beat in
> the butter in small pieces.
>
> Split the waffles, smear some filling between and assemble them again.
> [I just use two waffles!]

Oooo!

Thanks, Arri!

Miche

--
Electricians do it in three phases

Miche wrote:
>
> In article >, Arri London >
> wrote:
>
> > Miche wrote:
> > >
> > > In article >, Arri London >
> > > wrote:
> > >
> > > > Andy wrote:
> > > > >
> > > > > Oreos
> > > > > Mallomars
> > > > > Chip'O'Hoy
> > > > >
> > > > > Yours?
> > > >
> > > > Verkade (Dutch) or McVitie's (UK) Cafe Noir
> > > > Bahlsen ChocoLeibniz/First Class
> > > > Jaffa cakes
> > > > Stroopwafels
> > >
> > > Oooh how miss stroopwafels!
> > >
> > > Miche
> >
> > Bizzarely enough we can buy them at Trader Joe's (rarely go there) or
> > the large Asian market which now also stocks items from Europe.
> >
> > Here's a Dutch recipe (my translation) to make your own!
> >
> > waffels:
> > 200 gm butter
> > 75 gm light brown sugar
> > 250 gm flour
> > pinch salt
> > 12 1/2 gm yeast
> > 3-4 tbs milk
> > 1 egg
> >
> > Melt the butter. Knead together the flour,sugar, salt, the egg and the
> > butter together to make a smooth dough. Dissolve the yeast in a little
> > milk and let it stand a few minutes. Knead the yeast with the dough and
> > let it rise for about an hour.
> > Make small marble-sized balls and cook in a waffle iron [needs to be a
> > flat iron such as used to make pizelles] until golden brown. Let cool
> >
> > Syrup:
> >
> > 150 g syrup [cane syrup-might work with corn syrup]
> > 100 g dark brown sugar
> > 150 g butter
> > pinch cinnamon
> >
> > Melt the syrup, sugar and cinnamon in a small pan.When it's hot, beat in
> > the butter in small pieces.
> >
> > Split the waffles, smear some filling between and assemble them again.
> > [I just use two waffles!]
>
> Oooo!
>
> Thanks, Arri!
>
> Miche
>

My pleasure of course. They aren't quite like the 'real thing' but hey
who cares! Eet smakelijk!