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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 cups flour 1 cup dried currants/raisins (optional) 1 cup sugar 1/4 cup milk 1 ˝ tsp baking powder 1/2 tsp nutmeg 1/2 tsp vanilla extract 2 eggs 3/4 cup softened butter Instructions: A guest from Ohio sent me this recipe and said that Welsh cakes are as traditional in Wales as fish and chips are in England. You cut them out, cook them like pancakes, and eat them like cookies. I like them plain or sometimes I include dried cranberries into the mixture. My guests like them very much. Measure first four ingredients into a large mixing bowl. Add butter. Mix well with a fork. Stir in currants or raisins. Break eggs into a small bowl. Beat until whites and yolks are well mixed. Stir milk and vanilla into the eggs. Add egg mixture to flour mixture until moist all the way through. Dump the dough onto waxed paper or a pastry canvas that is sprinkled with a little flour. With your hands pat it out into a big circle about 1/4 inch thick. Use a large cookie cutter to cut it into as many cakes as you can. Drop each onto a large griddle and cook just as you’d cook pancakes. When they’re golden brown, they’re done. On a cold winter evening, serve them with cups of hot chocolate or tea. Your family or guests will love them. |
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