On Sat, 15 Dec 2007 20:58:12 -0600, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>Gotta make some for delivery Thursday morning and I don't want to be
>doing them that morning as I did last year (what the hell was I
>thinking?). Will they still be tasting tan delicioso if I make them
>tomorrow afternoon? They'll be nekkid and devoid of any sugary stuff on
>top.

Ya mean the rosettes that you make with the iron thingy with the screw
on molds Nordic Ware makes and you cook in hot oil? They keep about as
well as waffles, which is what they are, more or less. I make them
every year along with the rest of my Christmas cookies, but there is
just no way to keep them crisp for more than about 12 hours, and even
that's a stretch. No powdered sugar, as you said, but don't seal them
airtight unless it's humid (and I'm thinkin' Minnysoda ain't so humid
right now). I'd put them out in an enclosed, unheated outbuilding,
such as a garage or shed, in a Tupperware-ish container with the lid
on, but not sealed tight - just enough (as in keeping out the gas
fumes). They'll freeze overnight, but they'll also thaw quickly and if
they've not been exposed to moisture, they should thaw with just
enough moisture to hold the powdered sugar.

If this doesn't work, it's not my fault. This isn't me, it's Charlie
you-know-who's wife, who doesn't know a rosette from the Rose Bowl.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


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