Brooklyn Back When - Open Thread

No, I think Terry just wrote before she refreshed the page, I saw your posts.

If I am typing as you are posting, I won't see it until I post, that's all.

Oh, thanks - I thought I was losing my mind. At least you were seeing me.

TERRY , JANET
As I got ready to log off here, I went back to finish reading our posts.

They remind me of something out of Abott & Costello's "Who Is On First?"
skit.

Good Night - have to take my babies out in the cold for some peeps and poops. I love them so much! Love & Hugs to you!

Michael Falcone, we know each other correct? I lived on 20th st. bet. 6 and 7th ave.

Patsy, so glad you had a great birthday. I knew you would. Again, happy 47th birthday to you.

That is charlie, and eddie, the rest is do not know.

Yes, from left to right, Michael Manno (Killed in Nam), Robert Ciapetta (Sid), Robert Vignapiano (Viggie), Ralph Marsella (Zorro), and Alex. Known as the Demolyrs.

I also remember when Michael Manno was killed in Viet Nam and how destroyed his mother was. It was a horrible story.

Mildred - Ralph T. wants to send you something but he does not have your e-mail.

My son still has the scar over his eye. It scared me enough to never let anyone else watch him. Is that a horrible story???

Yep.

Good Morning All....

Janet - Here is the recipe....

7 Layer Cookies

4 large eggs, separated
1 cup sugar
1 tube or can (7 to 8 ounces) almond paste
1 1/4 cups margarine or butter (2 1/2 sticks), softened
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
20 drops red food coloring
20 drops green food coloring
1 jar (12 ounces) apricot preserves, strained
4 squares (1 ounce each) semisweet chocolate, melted


1. Preheat oven to 350 degrees F. Grease three 15 1/2" by 10 1/2" jelly-roll pans;* line pans with waxed paper, allowing waxed paper to extend over ends of pans. Grease and flour waxed paper.

2. In small bowl, with mixer at high speed, beat egg whites with 1/2 cup sugar until stiff peaks form; set aside.

3. In large bowl, with same beaters, and with mixer at medium speed, beat almond paste and remaining 1/2 cup sugar until well blended (there will be some small lumps of almond paste remaining). Reduce speed to medium-low; beat in margarine or butter until blended. Beat in egg yolks and almond extract until blended. Reduce speed to low; beat in flour and salt just until combined.

4. With rubber spatula, fold egg-white mixture into almond mixture, one-third at a time, until combined.

5. Remove one-third of batter (about 1 1/2 rounded cups) from large bowl to small bowl. Remove half of remaining batter from large bowl to another small bowl. (You should have equal amounts of batter in each bowl.) Stir red food coloring into 1 bowl of batter until evenly blended. Repeat with green food coloring and another bowl of batter.

6. Spread white (uncolored) batter in 1 jelly-roll pan. With metal spatula (offset, if possible), spread batter as evenly as possible (layer will be about 1/8 inch thick). Repeat with red batter and another pan. Repeat with green batter and remaining pan.

7. Bake layers 10 to 13 minutes, rotating pans halfway through cooking time, until layers are just set. It is important to undercook this batter slightly to ensure moist cookie layers. (If you don't have enough oven space for 3 pans, you can bake 2 layers at once, then bake the last layer separately.)

8. Let layers cool slightly in pans on wire racks, about 5 minutes. Invert layers onto racks, leaving waxed paper attached; cool completely.

9. When all 3 layers are cooled, remove waxed paper from green layer. Place green layer on serving tray or platter; spread with half of apricot preserves. Place white layer on top of green layer, waxed-paper side up; remove waxed paper. Spread with remaining apricot preserves. Place red layer on top of white layer; remove waxed paper.

10. With serrated knife, trim edges (about 1/4 inch from each side). Spread melted chocolate on top of red layer (not on sides); refrigerate until chocolate is firm, at least 1 hour. If you like, after chocolate has set, cover and refrigerate stacked layers up to 3 days before cutting and serving.

11. To serve, cut stacked layers lengthwise into 4 strips. Cut each strip crosswise into 12 small rectangles. Store cookies in tightly covered container, with waxed paper between layers, in refrigerator.

Each cookie: About 130 calories, 2 g protein, 15 g carbohydrate, 7 g total fat (1 g saturated), 18 mg cholesterol, 85 mg sodium.

*If you have only 1 jelly-roll pan, you can still make this recipe. Just bake layers 1 at a time, and be sure to let pan cool completely before reusing.

I want a family recipe, not one from the internet, lol.

But thanks for looking for it dor me. The home recipes are usually better.

I have to move an antique sewing machine out of the living room to make a space for the tree. I want to do it asap so that I can wrap the presents for the kids.