BS: Mudcat's Just Desserts cookbook again!

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 24 Apr 05 - 03:20 PM

Those biscuits sound amazing and I'm going to have to try some!

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,Dave'sWife minus her cookie
Date: 24 Apr 05 - 07:56 PM

LTS.. my husband, who is not Davetnova, loved the biscuits but suggested instead of a 1/4 cup of crcaked pepper that it be an 8th of a cup for people who are less inclinded towards pepper. I say 'fooey' go ahead and put in the 1/4 cup of pepper The biscuits are now ALL GONE. No complaints from any who tried them. I served them with Beef & Barley soup w/Rutabegas (Swedes).

Only thing to remember, make sure you wait until the tops are browned a bit to take them out or they won't have the crumbly, melt in your mouth texture that batgoddess was looking for.

I make part of my living converting old recipes and/or creating new ones from descriptions. I'll gladly accept challenges from Mudcatters and if I can meet the challenge, I'll post them for free to share with everyone. I enjoy thinking them through. The Sherry-Pepper Biscuits were too easy! I did it mostly to get rid of a bottle of sherry I had taking up space in the cupboard.

Another suggestion is to add some grated Stilton to the Sherry-Pepper biscuts for a sharper taste. I could see doing that. About a cup of grated Stilton or even perhaps Double Gloucester with Onions.

If anyone replicates my recipe, please PM me at: Dave'sWife - I'd be very interested in the feedback.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 24 Apr 05 - 08:46 PM

I made this Friday night and cut them up Saturday AM. They were a big hit with everyone except my husband, who is NOT Davetnova. My husband is a Peanut Butter Refusnik when it comes to any use of peanut butter aside from putting in on crackers or celery sticks. Oh well.


Homemade No Bake Peanut-Cranberry Protein bars

Ingredients:

1 Cup Golden Syrup (Corn Syrup.. although you may use Honey)
2 Cups Smooth Peanut Butter
2 1/2 cups of Nonfat Dry Milk Powder or any Vanilla Protein Powder you have lying around cluttering up your cupboard.
1/2 Cup Skim Milk or any Milk
2 Cups Rolled Oats (dry, not cooked)
2 Cups Dried Orange flavored Cranberries (Craisins is one brand made by Oceanspray in the USA)
1 1/2 cup of roasted Peanuts for topping


In a Microwave-safe Mixing bowl, mix the 1 cup of Golden Syrup with the 2 cups of smooth peanut butter. Microwave on High for one minute. Remove from Microwave and blend the two together. Put back in the Microwave and heat again for one minute. Remove. Add the Powdered Dry Milk a half cup at a time, blending well. Drizzle a little of the half cup of milk as you do this to make it easier. If the mix gets too dry or hard to blend, return it to the microwave for a reheating. Continue in this manner until all the dried milk and the 1/2 cup of liquid milk are well-incorporated into the mixture.

Next, Stir in the rolled oats a little at a time. When fully incorporated, do the same with the dried Cranberries. You may need to reheat the mixture to keep it mixable. If it gets too dry, add extra tablespoons of milk, one at a time to keep the mixing smooth. Don't add too much milk or it will not set up properly.

When the Mixture has the ingredients distributed evenly, line a 9 X 13 pan with wax paper. Dump the mixture in the pan and press it down until the mixture is up against the sized and press down to a uniform thickness. Next, take the halved, roasted peanuts and press them into the top of the mixture so the peanuts are firmly embedded. You can use another jar of peanut butter to roll over the top like a rolling pin to even out the spreading of the mixture and to embedded the roasted peanuts in the top. Refrigerate overnight, cut into squares.

Should make about 20 squares. Store in fridge. If putting in a lunch, wrap in wax paper or foil. They don't need to be refrigerated once they have set up properly. You can pack them in lunches without worry.

You may substitute raisins, chopped apricots, dried cherries or any other dried fruit for the Cranberries, but the cranberries make the best combination in my judgment. If you want them to be more like a candy bar, you can increase the amount of Corn syrup, but I like them the way they are.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: rich-joy
Date: 27 Apr 05 - 05:51 AM

This is Great News, LtS!!!

Can I make a vote for a real paper book version (as opposed to a CD-Rom)!!!

Cheers! R-J

PS is the UK/Oz Golden Syrup (made from sugar and VERY yummy on hot buttered crumpets!) REALLY the same taste as the US "corn syrup"???

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: rich-joy
Date: 27 Apr 05 - 06:07 AM

I submitted 4 x recipes in the old song-circle thread : Lumberjack Cake / Chend's easy-and-decadent RUM-BAR / Iris's Yummy Bread Pudding (aka Harry Lauder's Wedding Cake) / Rich-Joy's Ole Rocky Tops - did you collect those, Liz???
(though to be fair, the Rocky Tops recipe did get printed in Nicole's Mudcat cookbook!!)

Cheers! R-J

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 27 Apr 05 - 06:18 AM

Well, no. Golden Syrup doesn't really taste exactly the same as Corn Syrup. However, they are reasonably close.

You can buy Sugar Cane Syrup in the US in some Cuban groceries or stores that cater to a Caribbean clientele. Also, some Hawaiian or Pacific Islands type stores have it. Typically though, it's not a common item. Corn Syrup is just easier. It's merely a somewhat neutral tasting sweetening agent. I would go ahead and use them interchangeably and I often do unless the Golden Syrup is the basis for the flavor such as in Boiled Icings and fudge recipes.

One could also use Agave Syrup but thats much more costly. You could also make your own Golden Syrup from Turbinado sugar and water, but what an unecessary fuss. I can get Golden Syrup at the Import Store and I do keep a supply on hand, but for baking, I generally just substitute corn syrup. It doesn't make sense to pay four times as much just to say I made something with Golden Syrup. It can be bought in bulk online for much cheaper. If it matters, I'd suggest buying it online in bulk.

The one thing I would not do is substitute Honey for Golden syrup - Honey is too strongly flavoured and might overpower the recipe. For some recipes, it really is best o use the real thing. Each cook would have to judge that for themselves.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: The Fooles Troupe
Date: 27 Apr 05 - 07:00 AM

Dave'sWife

In Australia, we CAN get strong tasting honeys, but 'normal table honey' (and the generic style honeys) is nowhere as strong in taste as Australian Golden Syrup. If a recipie such as Anzac Biscuits uses Golden Syrup, then attempting to substitute honey would produce very sickly results. So would Corn Syrup, which is available in Australia. Agave Syrup may be available in Health Food shops, but I have never seen it in Supermarkets. Australia is a sugar cane producing country.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 27 Apr 05 - 11:50 AM

Hmm. Interesting info RE: OZ & syrups. Agave Syrup is not too expensive and it has a nice full flavor to it. You might give it a try sometime.

Since I live in Los Angeles and 'designer' Honey is very popular here, I am familiar with some of the very strong honeys. I have a couple of New Zealand honeys in my cupbaord that are very full flavored and complex. I use them in Corn Muffins. We have generic table honey as well here but I rarely have any in the house. I do like to cook with Buckwheat honey. There's also some cooks' superstition that if you eat and use locally produced wildflower honeys, you'll not suffer from allergies as much. True? I dunno. Perhaps its a con by the local Honey producers!

Depending upon the recipe and the intent of the cook, I have sometimes suggested using very light molasses in place of Golden Syrup, but not often. When I translate recipes for the American market, I have to keep in mind that the goal is not necessiarly to reproduce the exact flavor, but to reproduce it in an approximate way that would be paletable to the audience that will read it and use it. Likewise, when I have translated American recipes for ROI audiences.. I have to sometimes add back in certain spices and/or cut others in their amounts.

Which leads me to: I have a translation question of my own.


What would be a good American substitute for Fraughans?

Commercially available Blueberies just don't quite cut it. Perhaps Huckleberries?

Also, fresh Gooseberries are frightfully expensive in the US and not available year round. Do any US Mudcatters know of a good source for canned or dried Gooseberries? When it comes to making tarts, fools and custards, nothing beats Gooseberries. ( a 'fool' is type of fruit and cream dessert with a sweet biscuit topping and not merely a nickname for a certain Mudcatter)

And.. what about Marrow? It's similar to a Zuchinni but not quite the same thing, right?

I'm wondering because I am translating some Steamed pudding recipes and I have a nice one for Steamed Marrow Pudding and I'd like to make sure I get the taste right. Would I be better of using what we Americans call 'Summer Squash'?

Also on the steamed vegetable puddings:

I have a Swede Pudding and I assume that Rutabega would be a better choice than turnip. Anyone care to advise me?

Basically the steamed vegetable puddings are all very similar with predictibale ingredients and the only difference being the tpye of mashed vegetable. I have one for Carrots, Swedes, Marrows, actual Turnips, Butternut squash and so on. I'd be ever so grateful for any input.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 27 Apr 05 - 12:06 PM

the "golden syrup" I am used to is a sorghum syrup - and a very different flavour from corn syrup OR honey.


superstition that if you eat and use locally produced wildflower honeys, you'll not suffer from allergies as much. - it has to be RAW honey from local wildflowers - and according to my sisters allergist it is a valid treatment.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 27 Apr 05 - 12:40 PM

DW - I don't think you'll be able to find whortleberries/bilberries on the market in the us - huckleberries might do - or "Rabbiteye" blueberries if you can find them.

for swedes use rutabagas. If you are really lucky you'll find some of the white fleshed rutabagas.


I've been told that whether you use zuchinni or summer squash to sub for marrow depends on the variety of marrow - (lot of help, right?)

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 27 Apr 05 - 01:21 PM

Thanks for the replies.

Of course, right after I asked that, I found the answer to my own question about Fraughans here:

"Fraughans, herts or bilberries are the names used in different parts of Ireland for the intensely flavored wild blueberries that grow on the acid hilltop soil. The 'Huckleberry' of North America is the equivalent of the European bilberry - the name being a corruption of 'Whortleberry.'
For a much more complete explanation of Huckelberries & Fraughans, CLICK HERE:


It seems that I can find online sources for Frozen Huckleberries and canned hickleberries, but alas, no dried Huckleberries. We used to bale to gather them in the wild by the bucketful in my Mum's hometown in Upstate NY. Maybe if I scan some local Farmers markets I can find some fresh.
One can purchase bulk frozen Huckleberries HERE


I am lucky in that we do have white-fleshed Rutabegas available in some markets here. In fact, when I first moved to California, I was quite upset about that since that is the only kind of Rutabega you can find during most of the year. While they are fine for Steamed Swede Pudding, the orange (or yellow) fleshed ones are better for soups and for use with boiled dinners/stews. It annoyed me so much the first few years that I cried to my Mum who would ship me a box of the type I weas ised to for inclusion on the Thanksgiving meal!

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 27 Apr 05 - 01:33 PM

I envy you! I can almost NEVER find the white rutabaga - and it is what I grew up with.

Interestingly enough - there are two types of "huckleberries" in the US. One is a vaccinium - related to blueberries and highbush cranberry - and the other is a relative of the tomato and an annual plant.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 27 Apr 05 - 01:43 PM

what the heck - haven't made these in ages - but they are tasty!

Mocha Meringues

4 egg whites
1/2 teaspoon cream of tartar
1 teaspoonp instant coffee powder
1 tablespoon cocoa powder
1 cup confectioner's sugar


using an electric beater - whip the egg whites until foamy - sprinkle in the cream of tartar and continue to beat until the whites are stiff but not dry. gradually add the sugar while continueing to beat, then the coffee and cocoa powders . At this point the egg whites should be almost at the "dry" beaten stage.

Pipe small kisses of meringue onto an ungreased cookie sheet (or line a baking sheet with parchment, tinfoil, etc and position on that. We always just used spoons to portion out the meringue - less shapely but more fun)

Put in a pre-heated 400 degree oven and turn down after 1 minute to 200 degrees. bake until completly dry. (approx 1/2 hour)

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: rich-joy
Date: 27 Apr 05 - 11:21 PM

if this is a MUDCAT fundraiser - why does the thread have to be "below the line" ??!!

jest wunderin ...


Cheers! R-J

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 28 Apr 05 - 02:20 AM

I think I found an appropriate American substitute for a Marrow:

I went to the local Hispanic Grocery, JONS, which is much like any other normal Southern California Grocer with the main difference being all the produce and packaged goods are geared towards various Hispanic, Latin-american and Mexican cuisines.

There instead of zuchinni, they had something called "Mexican Squash' which is paler in color, a little shorter than Zuchinni and looks much more like what I recall the Marrows looking like. I shall ask the manager tomorrow if he can get me some information on the species name and see if it really is different than a Zuchinni. I bought some and cooked it up. It is milder in flavor and a little creamier in texture, not as fiberous as a zuchinni. Could this be the best substitute for Marrows?

Now if I can just find some local Aubergines... All we have are the black eggplants - not the same thing.

Tonight I cooked up a pot of carrots to make Steamed Carrot Pudding in the morning. If it turns out, I'll post my recipe.



Liz The Squeak - if you are taking a headcount of people who want to order the cookbook when it is done, please count me in and let me know when and where to pay.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Jos
Date: 28 Apr 05 - 09:41 AM

(Types of sugar and measurements are English/British imperial)

I've had to change the name of this as someone else got in first - so this is the all-singing, all-dancing:

MOCHA MERENGUE

Whip 3 egg whites until just stiff.
Add 1 oz caster sugar, and whip again until stiff.
Mix 1 oz ground almonds with 3 oz caster sugar and fold into the egg whites.

Spread the meringue on non-stick baking paper in three rectangles or three circles, of equal size and not too close together (it spreads a bit).

Cook in a low oven until they are light brown and lift off the paper easily.

Meanwhile:

Put 4 oz icing sugar and 3 egg yolks in a bowl over a pan of boiling water.
Keep stirring until the mixture is thick and smooth.

Remove from the heat and keep stirring until it has cooled to blood heat (this is quicker if you put the bowl in a container of ice).

In another bowl, cream 4 oz unsalted butter until soft.
Check that the egg yolk mixture is cool enough not to melt the butter, then add it a little at a time along with a tablespoon of very strong black coffee.
Stir in 1 oz softened dark chocolate.

Make a double-decker sandwich with the meringues and mocha filling.
Wrap in foil and refrigerate.

It can then be kept in an airtight container, and will keep for quite a while (if you can manage to only eat it a bit at a time).

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 28 Apr 05 - 09:52 AM

It's below the line because it's not about music.

The meringues sound wonderful and I will incorporate them into the book.

Thanks everyone, still room for more!

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,maire-aine
Date: 28 Apr 05 - 11:13 AM

A lot of the ingredients mentioned, esp. the different kinds of sugars, are also available at Whole Foods market (in the US) if you have one of those near you.

Maryanne

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 28 Apr 05 - 06:46 PM

Baked Carrot Pudding
(Adapted from an Amish Recipe)
Ingredients:

2 Cups, cooked and well mashed carrots
1/2 Cup packed light brown sugar
1/2 Cup castor sugar
1 Tablespoon Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon Allspice
1/2 Teaspoon Mace
1/2 Teaspoon Nutmeg
A Pinch of lemon Zest (or orange zest)
1 Teaspoon Vanilla extract or vanilla paste
1 Teaspoon Lemon Juice (it compliments the cinnamon nicely)
1 Cup Heavy Cream (or half & half.. or milk)
3 Large eggs, beaten (should measure just about a cup when beaten)
1 Cup All-purpose flour (you may substitute Bisquick if you like)
1 Teaspoon Baking Powder (not soda)
1/2 Cup Chopped Walnuts
1 Cup Ruby Raisins or any other type of Raisins you have on hand. (These should be rolled in flour before adding to mix to prevent them from dropping to the bottom of the pudding)


Mix together the Mashed Carrots, sugar, spices and cream. Set in the refrigerator overnight or at least for a few hours to permit the sugar and spices to integrate into the carrot mash properly.

When Carrot mash has marinated in the spices and cream sufficiently, remove from refrigerator and add in all the remaining ingredients except for the raisins. The raisins go in as the very last ingredient. I find that rinsing the raisins and then rolling them in flour before adding them to the pudding batter prevents the raisins from sinking to the bottom and forming a sticky mess there. By rolling them in flour, the raisins will 'float' in the batter. When you finally add the floured raisins, do not overmix or they will drop to the bottom. Just turn the batter enough to incorporate the raisins and then pour into a greased casserole.

Bake at 375 Degrees for 40 minutes to an hour. Mine came out very nice and needed 55 minutes in the oven. I used a corningware casserole dish. Slice and serve wam with Brandy sauce, traditional German Vanilla sauce, fruit compote, or.. Ice cream!


One can easily substitute 2 cups of the mashed root vegetable of your choice to make vcariations on this Pudding. Swedes and marrows would be the most common choices. One could also change the type of dried fruit. Dried cherries, scliced dried apricots, and dried cranberries are all good choicies.

To make these Steamed puddings instead of baked puddings, omit the eggs and reduce the amount of cream slightly. Pour batter in a Pudding mold and steam.

Some folks prefer to add once cooked and mashed potato to the above recipe. Sometimes the added starch helps it stand up. I didn't bother and my pudding came out just fine.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 24 May 05 - 04:09 AM

Peanut Butter Carmel Dipping Sauce for Fruit
(this is great with Apple Slices)

Ingredients:

2 Cups Creamy Peanut Butter
1 Cup Packed Light Brown Sugar
2 Tablespoons Butter
2 Cups Nonfat vanilla Yogurt (Lowfat will work too)
1 Teaspoon Apple-Pie spice mix*
Optional: 1/3 cup of chopped Golden Raisins (Sultanas) or 1/3 cup currants.
Garnish - a dash of freshly grated Nutmeg & Mint leaves
4 Firm fleshed Apples such as Galas or Fuji, cored & sliced into wedges with the peel on.

In a saucepan, melt the butter and when melted, add in the brown sugar and dissolve. Remove from heat allow to cool down a bit. Stir in the Vanilla Yogurt and Apple Pie Spice. Beat until smooth and frothy. Add in the Peanut Butter and whip together until well blended and aerated. If desired, fold in the chopped Golden Raisins. Transfer to a bowl. Place the bowl on a platter and arrange apple slices around the bowl of dip. Just before serving, make a swirl pattern in the dip with a spoon, grate a small amount of fresh nutmeg on top, and garnish with mint leaves.


* If you do not have Apple Pie Spice Blend, you can make your own like this:

1 Teaspoons Cinnamon
1 Teaspoon Allspice
1 Teaspoon Mace
Blend these together and you will get 4 teaspoons of Apple Pie Spice Blend.


Now, if you are lucky enough to have access to Golden Syrup (as opposed to Corn Syrup), you can make this with that instead of the Brown Sugar. If you do this, you can omitt the butter if you wish. The Golden Syrup adds a very nice flavor to the dip, somewhat reminiscant of a Sugar Daddy (an American confection which was a cross between a taffy and a lollipop)

Other variations include the addition of a quarter cup of Hershey's chocolate syrup or even one of those new Nestle Ice-Java Coffee Syrups. You may also add some Vanilla Paste to the original recipe to give it some more depth. You can also increase the amount of Nonfat vanilla yogurt if you wish a lighter tasting dip.

This dip is nice for Apples, Pears, Bananas, Kiwi and other firm fruits. It doesn't go so well with Peaches or nectarines, however.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: open mike
Date: 24 May 05 - 11:08 AM

how is this coming along, Liz?
when the finished product is
done will it be in print or on
a c.d.? The info and ordering
instructions will be ABOVE the
line when the time comes, right??!!

i am not able to make contact with
Nicole who did the cook book a
couple of years ago to see if she
has any left...

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 24 May 05 - 04:32 PM

Been busy, it's getting there.... the biggest time consumer is recovering after making and eating as many different recipes as I can!!!

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 25 May 05 - 04:21 PM

I have over half of it completed, there are colour illustrations, contents, conversion charts and a good antacid supplier. Give me an undisturbed weekend and a few more bars of chocolate and it'll be done....

Soon Chapses, SOON!!!

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 25 May 05 - 04:29 PM

So I should keep my newly invented recipe for chocolate sushi for the next one, right?

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 25 May 05 - 04:35 PM

Still time and room - when am I going to get an undisturbed weekend this side of Christmas?!

We've just invented choccypots - you'll have to get the 'book' to find out what they are!

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: PoohBear
Date: 25 May 05 - 05:24 PM

LEMON PECAN BARS

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: PoohBear
Date: 25 May 05 - 05:35 PM

Sorry - hit the wrong d*** button!
LEMON PECAN BARS

Mix 1 pkg lemon cake mix
1 stick margerine or butter
1 tsp lemon extract
1 egg
press into 9x13 baking pan

mix 1 egg
1 can sweentened condensed milk
1 tsp vanilla
pour over top of cake mix base

sprinkle over all 1 pkg Heath butter brickle pieces and 1/2 cup chopped pecans.
Bake at 325F for 25-35 minutes or until top is light brown.   Cut into squares to serve. These are great frozen!


Cheers
PB

ps - I'll try to find my recipe for 'Buffalo Chips' and send it along tomorrow.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST
Date: 26 May 05 - 04:45 AM

I think I'd rather just eat the pecans.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 26 May 05 - 08:26 AM

ER..... buffalo chips.. are they like ... chips of buffalo or buffalo... "chips", like cow chips......

Either way.... they are intriguing.

Please, find it soon!

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 27 May 05 - 03:35 PM

Right... well.... the title graphics are done.... just got the remaining recipes to convert, insert and possibly test drive.

It looks like it's going to be a paper jobby, A4 size.. anyone know any cheap ways of attaching/binding said sheets together?

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST, Puss
Date: 28 May 05 - 02:02 AM

I feel sure that Liz WILL have read the 'Spotted Dick' thread, but just in case, it's got some pudding recipes, if there's still time to get them in.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 28 May 05 - 07:11 PM

Harvested and added... thanks...

and there's a squashed fly biscuit recipe just added#!

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,bfdk
Date: 28 May 05 - 07:41 PM

If you have room for more:

Danish pastry (with marzipan) - 2 bars

Dough:
300 gr flour
200 gr margarine
3 tablespoons sugar
1 egg
1 dl cream (13% fat content)
50 gr yeast

Filling:
75 gr margarine (soft)
75 gr sugar
1 teaspoon powdered cinnamon
3 tablespoons raisins
about 100 gr grated marzipan

Topping:
1 lightly beaten egg
sugar
almond slices

Melt the margarine and pour it into a bowl. Add the cream. Wait till the mixture is only lukewarm. Dissolve the yeast in the mixture. Add egg, sugar and flour, knead into a manageable dough.

Mix soft margarine with sugar and cinnamon.

Divide the dough in two. Roll each piece into a rectangle of about 5-6 mm thickness. Spread the cinnamon mixture over the middle part of each dough rectangle. Distribute raisins and grated marzipan on top of the cinnamon mixture. Fold the end pieces about 2-3 cm over the filling, then fold the sides, so that they overlap a little (no filling should be visible anywhere).

Brush each bar with beaten egg and sprinkle with sugar and almond slices. Let the bars rest for about 15 minutes.

Bake for 12-15 minutes in a preheated oven at 225 deg. C.

Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 29 May 05 - 12:45 PM

Bugger the biscuits vanished..... bloody cut and paste!

Squashed Fly biscuits circa 1952!

2oz currants or other dried fruit
4oz self raising flour
pinch of salt
1oz butter
1oz sugar
little milk to mix

Chop the dried fruit. Put flour and salt into a bowl and rub in butter lightly until no lumps remain, then stir in sugar. Add 1-2 tablespoons of milk and mix to a stiff dough. Roll it out evenly to about 1/8 inch keeping it as square as possible. Cut in half and sprinkle the fruit over one side. Cover with the other piece of dough, and roll again until about 1/8 inch thick. Trim the edges, cut into squares or triangles, bake on a greased baking sheet until golden, in a moderately hot oven (400°F, 200°C, gas mark 5 or 6).

LTS