[Sca-cooks] Couple of quick questions for the list....
selene at earthlink.net
Fri Oct 3 11:17:35 PDT 2008
OK, well as long as we have that cleared up! What really matters is
that you and the dog are OK. :-)
I may use Adamandius' method in the big sheet pan for a Pelican vigil
this weekend. Easy = Gud!
Elaine Koogler wrote:
> No, I'm the one that has it backwards...just consulted the book and it's one
> sugar, 2 butter, four flour. Sigh. It's been a bad day...alarm didn't go
> off, had an appointment for the dog to get "cleaned and pressed" at 7:30,
> which is when I woke up, got dressed in a real hurry, realized that I didn't
> have the van so had to take doggie (Samoyed mix about 55 lb) in T-bird, got
> doggie to groomer...then discovered that there was a TERRIFIC traffic jam
> probably due to an accident so took the back way home, only part of that was
> blocked off because of this accident so had to take REALLY long way home.
> Sigh. But this time the proportions are correct...I looked it up!
> Kiri (the somewhat befuddled)
> On Fri, Oct 3, 2008 at 1:47 PM, Susan Fox <selene at earthlink.net> wrote:
>> Uh oh. I may have remembered the proportions in reverse. <shamefaced>
>> This is not a Good Brain Day.
>> I have the same book! My mom brought it back from the UK during her days
>> with Laker Airways publicity. It's a good one.
>> Elaine Koogler wrote:
>>> Actually, I have a similar recipe only I use 1 part butter to 2 parts
>>> to 4 parts flour! They turn out really well...and you can make them even
>>> more special by adding minced candied ginger to the mix...I don't really
>>> have a quantity, but whatever looks right! The basic recipe comes from a
>>> Scottish cookery book from a Rural Home Women's group that I purchased in
>>> Scotland many years ago. The recipe is actually called "Petticoat Tails",
>>> but it is shortbread! When you bake them, be sure that pierce them
>>> times with a fork so that they cook more evenly.
>>> On Fri, Oct 3, 2008 at 12:21 PM, Susan Fox <selene at earthlink.net> wrote:
>>>> On the other hand, I do have the best formula for Scotch Shortbread:
>>>> 1 cup butter [real, salted]
>>>> 2 cups sugar [any kind: brown, white, powdered]
>>>> 1 cup rice flour
>>>> 3 cups all-purpose flour
>>>> Cream butter and sugar, mix in flours. Pat into pie pan, round cake
>>>> stoneware mold; for bake sale purposes, a muffin tin will work,
>>>> particularly if you make them nice and thick, half an inch at the
>>>> Bake until JUST brown, not too dark.
>>>> These sell well, are not glaringly inappropriate for SCA milieu [like the
>>>> chocolate chips] and also make a nice base for cheesecake if you are so
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