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BREAD500.TXT
stir only enough to dampen flour. Bake in a greased bread pan, 10x5x3
inch, in a moderate oven, 350 degrees F., for 1 1/4 hours.
This recipe makes a large loaf of fruit bread.
From THE FLAVOR OF MAINE by Brownie Schrumpf. A culinary special published
by The Bangor Daily News. @ 1976.
Shared by Robert Rostrup. The "LaRK" (Cooking, WP51, Chatter)
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-- EZPoint V2.2
Origin: "LaRK's" Place (1:343/26.3)
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** This is a reply to #153. *** See also #155. From: Lawrence Kellie To:
Cindy Vincent Msg #155, Mar-22-93 05:56:16 Subject: Re: I need recipes!!
1
recipe
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--------- Recipe via Meal-Master (tm) v7.05
Title: Oatcakes (not Sweet)
Categories: Breads, Scottish, Mine
Servings: 1
3
1/2 c Oats; quick
ts -salt
tb Flour
1/2 c Shortening
1/2 c -water ,approx.
1
2
Combine the oats, salt and flour. Cut in the shortening and add enough
water to dampen and form a ball. (A food processor does the work in a
jiffy). Leave to swell for ten minutes. Divide the dough and roll each part
to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares
with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch
that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe.
Anne's note: That recipe is labelled "Bannock" in the title in cookbook but
it far more a non sweet oatcake in the tradition of Walker's oatcakes (it
appears as "oatcakes" in the book's index. Source: _More Baking with
Schmecks Appeal_)
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--------- Recipe via Meal-Master (tm) v7.05
Title: Pictou County Oatcakes
Categories: Breads, Scottish, Mine
Servings: 1
2
1
1
1
c Oatmeal
c Flour
c Brown sugar
ts -Salt
3/4 c Shortening
1/4 ts Baking soda
1/4 c -boiling water
Combine dry ingredients and cut in shortening. Dissolve baking soda in the
boiling water and add, continuing to mix with a knife. Mold with the hands
and shape into a long wedge. Slice off and bake in a 400F oven for 10
minutes. This recipe comes from the county where the Scots first landed in
Canada (and where my dad was born.) To quote the author, "Our Scottish
ancestors used "real" oatmeal when they made their favorite oatcakes.
However sugar did creep in, as indicated by this 75 year old recipe. (The
book was published in 1971 so the recipe would be form the year 1894.)
Source: _Out of Old Nova Scotia Kitchens_
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