Re: Typical, no coffee made -- Talking Circle Alternative

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Date Posted: Sun, 08/ 3/03 6:00am
Author: Bella
Subject: Re: Typical, no coffee made
In reply to: sunny 's message, "Re: Typical, no coffee made" on Sat, 08/ 2/03 3:39am

I don't know that recipe Sunny, and I've copied it to make some of those "elephant ears" - I love cinnamon. I quite often make ordinary scones. It's good living near Scotland, I'm spending a lot of time there and catching up on some Scots recipes that are less known in the south.

I've just discovered Parlies - a Scots ginger biscuit recipe. I love ginger. Do you know those? They were named as they used to be served to the Scots Parliament apparently

1/2 cup butter
1/2 cup treacle (molasses, to you)
3/4 cup soft light brown sugar
1 3/4 cups plain (cake) flour
2 teaspoons ground ginger
Oven heated to 170Centigrade/325Fahrenheight.

Melt butter and treacle in a pan over heat. Remove from heat when melted stir in other ingredients. Put into a greased rectangular in 7 x 11 inches, bake for about 20 minutes until brown. Mark biscuits into 15 squares, leave to cool and they will be firm when cold, then turn on to cooling rack. Good with coffee - I might put some in the pantry:)

>>Elephant ears? What's next ...cow chips?
>>
>Nooooo, sweeter than that, LOL :o))
>
>An old family recipe, from when I was younger and
>could indulge in such things -- think of it as a Scots
>version of frybread :o):
>
>OLD FASHIONED SCONES - "ELEPHANT EARS"
>
>1 pkg. dry yeast
>1 c. warm water
>2 eggs, beaten
>4 c. flour
>6 tbsp. sugar
>Sugar and cinnamon mixture; set aside
>
>Soften yeast in warm water. Combine all ingredients
>except cinnamon and sugar; mix well. Divide dough into
>12 pieces. Let set 10 minutes. Roll out on a lightly
>floured board. Using hands, stretch each piece. Shape
>into a circle.
>
>Place each circle of dough in hot grease. Turn once,
>the surface will bubble and blister and should be
>lightly browned. Turn with spatula and broad knife
>onto paper towels. Sprinkle with mixture of sugar and
>cinnamon. (This recipe has been around for a long
>time.)

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