[Sca-cooks] Ok... Who sent...

[Stefan li Rous]

Beatrix zum Dunklenturm saod:
> I sent the rum-balls... I forgot to mark the boxes...
> There was dark rum/almond, coconut rum/cashews, and
> brandy/apricot. 3 of each flavor.

Ah! Thank you! For both the clarification and the rum-balls. I
had been wondering about why some of them looked different from
the others.

Now, I need to see if I have enough of a selection left to do
a taste comparison. :-)

I liked the idea of writing on the plastic bags with the markers,
which a number of people did. I wish *I* had thought of doing that.

In case anyone might be wondering, I was the one responsible for the
spiced nuts and the light, rounded cookies with the lumps in them. I
have gone ahead and pasted the recipes below.

The nuts were not as spicy as I've made them in the past. I usually
make them in the quantity given below. It may be that making them
in a double batch impacted the spicing. And for the quantity of nuts
that I should have sent out, in hindsight, I should have tripled or
quadrupled the quantities.
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> Spiced Holiday Nuts
>
> For a great snacking gift, put some fire and spice into your favorite
> nuts. Pack them in a wonderful tin, and tie it with a tartan bow.
> And don’t forget to make an extra batch for your own holiday
> entertaining.
>
> 1/2 teaspoon ground cumin
> 1/2 teaspoon chili powder
> 1/2 teaspoon curry powder
> 1/2 teaspoon garlic salt
> 1/4 teaspoon cayenne pepper
> 1/4 teaspoon powdered ginger
> 1/4 teaspoon ground cinnamon
> 2 tablespoons olive oil
> 2 cups shelled whole almonds or pecans
> 1 tablespoon coarse (kosher) salt (optional)
> Extra garlic salt (optional)
>
> 1. Preheat oven to 325 degrees
> 2. In a bowl, mix cumin, chili powder, curry powder, garlic salt,
> cayenne, ginger and cinnamon. Set aside.
> 3. Heat oil in a nonstick skillet over low heat. Add spice mixture and
> stir well. Simmer for 3 to 4 minutes to mellow flavors.
> 4.Place nuts in a bowl. Scrape spice mixture onto nuts and toss well.
> 5.Spread nuts in one layer on a baking sheet. Bake for 15 minutes,
> shaking the pan once or twice.
> 6. Remove from the oven. With a rubber spatula, toss nuts with any
> spices and oil in the bottom of pan. If desired, sprinkle with coarse salt and a
> bit more  garlic salt. Let rest for 2 hours in a cool place. Store in airtight
> jars, or pack up as gifts.
>
> Yield: 2 cups.
> From: Austin American-Statesman.
>
> ---------------------
>
> Pecan Clouds
>
>  Melt in your mouth pecan cookies.
>
> Prep Time: approx. 15 Minutes.
> Cook Time: approx. 1 Hour 30 Minutes.
> Ready in: approx. 1 Hour 45 Minutes.
> Makes 2 dozen (24 servings).
> Printed from Allrecipes, Submitted by Carol Eggers
>
> 2 egg whites
> 1 teaspoon vanilla extract
> 3/4 cup packed light brown sugar
> 2 cups pecan halves
>
> Directions
> 1 Preheat oven to 250 degrees F (120 degrees C). Lightly
> grease a cookie sheet.
>
> 2 In a large glass or metal mixing bowl, beat egg whites
> to soft peaks. Gradually add sugar, continuing to beat
> until whites form stiff peaks. Stir in vanilla and pecans.
> Drop mounded spoonfuls onto the prepared cookie sheet.
>
> 3 Bake 1 hour in the preheated oven. Turn off heat, and
> allow to remain in oven at least another 30 minutes, or
> until the centers of cookies are dry.