Text 23194, 82 rader
Skriven 2007-11-21 17:51:01 av Glen Jamieson
     Kommentar till en text av Ruth Haffly
Ärende: WINNING WINE 71121
==========================
 -=> Quoting Ruth Haffly to Glen Jamieson <=-

Hello Ruth,

 RH> The echo helps with obscure food/drink trivia from time to time.  Even
 RH> Steve didn't know the answer.
 
 GJ> One of the joys of this Echo is that there is such a wide range of
 GJ> interests of its members, and corresponding snippets of information.

 RH> Very much so!  That's why it's so fun to read--and meet other members
 RH> in person from time to time.
 
 
 GJ>       Title: Rock Buns
 GJ>  Categories: Cake
 GJ>       Yield: 1 Batch

 RH> If baked too long do they resemble rocks?

They do, but I think the name is given because they have such a rough,
craggy appearance.  A childhood favourite, as my mother would cook a
big batch of them, and they would keep for a month or more, stored in a
large, metal can.

Another traditional, British-style bun is:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HOT CROSS BUNS
 Categories: Sml cakes, Breads, British, Euro-n
      Yield: 1 servings
 
      2 lb Flour- plain
    1/2 ts Salt
      2 oz Lard;
      2 oz ; butter
      2 oz Currants
      1 ts MIXED CAKE SPICE
  1 1/2 oz Yeast
      1 ts Sugar
    1/2 pt Milk
    1/4 pt Water; hot
      1    Eggs
           ; TOPPING
           Candied peel; OR
           Pastry strips
           WATER GLAZE
 
  Warm an earthenware bowl, warm flour, reserve a little for mixing.
  Sieve flour and salt into the bowl, rub in the lard or butter, add
  currants and mixed spice and make a well in the middle. Cream the
  yeast with a teaspoon sugar, mix the milk and water. Add half the
  milk and water to the creamed yeast and sugar and leave for 15
  minutes, or until bubbles appear on top. Mix to a dough with beaten
  egg and remaining liquid, adding a sprinkling of flour when
  necessary, and kneading till dough is smooth and leaves sides of bowl
  clean. Form into a round, turn dough over, make one or two slashes on
  top, cover with a warm cloth and leave to rise until double original
  size, about 1 hour. Divide into 8-10 pieces, shape into round cakes
  about 1" thick, place on greased baking sheet well apart and leave to
  rise for a further 15 minutes.
  
  On each bun, mark a cross with the back of a knife, strip of pastry or
  strips of candied peel. Glaze the buns with a little sugar and water
  glaze, as soon as they are removed from the oven.
  
  Bake in a hot oven (425^F) for 25-30 minutes, but do not let them get
  too brown.
  
  Leave to cool, tilted against wall or shelf.
  
  From: TRADITIONAL BRITISH COOKING FOR PLEASURE By: GLADYS MANN
  PUBLISHED 1967 Typed by: KEVIN JCJD SYMONS, 14 OCTOBER 2007 ----
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)