[Sca-cooks] Articles was Boston_Kr?me_Br?l?e_
johnnae at mac.com
Tue Jul 28 05:53:13 PDT 2009
It's not my recipe and I really have no idea.
Let me write and ask. I will warn that she's probably off at the War, so
it may be a couple of weeks until I hear back.
lilinah at earthlink.net wrote:
> Johnna Holloway wrote:
>> Strawberry article is here
>> starts on page 9
> Just before your article is someone's recipe
> --- Begin ---
> This section is where I hope to start making a Cynnabar Cookbook. Any recipes you would like to share would be welcome, period or not. The first recipe I will offer is not period. It was made by my Grandmother, Midge Riznikove. It is a favorite cookie in my family.
> 2 sticks Butter
> 1⁄2 c Suger
> 2t vanilla
> 2c sugar
> 1⁄2 t salt
> 2c finely chopped pecans
> 1. Cream Butter, sugar and vanilla until fluffy
> 2. Mix flour and salt. Add this misture to creamed mixture, blending thoroughly.
> 3. Add chopped Pecans, mix well
> 4. Bake, preheated oven 20 minutes at 325. DO NOT BROWN.
> 5. Cool, then roll in confectioner’s sugar.
> --- End ---
> It does not say onto what sort of pan to put the mixture. Should the pan be left as is? greased? covered with parchment/paper? covered with greased paper?
> It does not say in what form to make the mixture. One large lump? one flat slab? flat cookies? (or as this looks a lot like Russian Tea Cakes/Mexican Wedding Cookies) round balls?
> If not a giant lump or one flat slab (i assume neither is the preferred shape), how far apart should the bits of mixture be so they don't run into one another?
> I'm a huge fan of pecans, and as they are not appropriate for SCA feasts, i have to satisfy my jones elsewhere, such as in my own kitchen.
> Someone sometimes called Urtatim
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