[Sca-cooks] Couple of quick questions for the list....

Elaine Koogler kiridono at gmail.com
Fri Oct 3 14:58:12 PDT 2008

Yup...just picked him up...he's actually white again and really beautiful
(part Samoyed, part whatever)...they said that they brushed enormous amounts
of fur out of him...and he does look substantially smaller!!

And yeah, I think I'm going to hold onto Master A's version for when I need
to do the darned things in mass quantities again!


On Fri, Oct 3, 2008 at 2:17 PM, Susan Fox <selene at earthlink.net> wrote:

> 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!
> Fondly, Selene
> 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.
>>> Selene
>>> Elaine Koogler wrote:
>>>> Actually, I have a similar recipe only I use 1 part butter to 2 parts
>>>> sugar
>>>> 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
>>>> several
>>>> times with a fork so that they cook more evenly.
>>>> Kiri
>>>> 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
>>>>> pan,
>>>>> stoneware mold;  for bake sale purposes, a muffin tin will work,
>>>>> particularly if you make them nice and thick, half an inch at the
>>>>> minimum.
>>>>>  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
>>>>> inclined.
>>>>> Selene
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