| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Breads |
8 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1/4 |
c |
Chopped walnuts; finely chopped |
| 4 1/2 |
ts |
Sugar |
| 2 1/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
c |
Butter; cold |
| 2 |
|
Eggs |
| 1/3 |
c |
Whipping cream |
| 1/4 |
c |
Buttermilk |
INSTRUCTIONS
Recipe by: Taste Of Home - February/March 1997 In a bowl, combine the first
six ingredients; cut in butter until the mixture resembles coarse crumbs.
Combine eggs and cream; stir into dry ingredients just until moistened.
Turn onto a floured surface; gently pa= t into a 7-in. circle, 3/4-in.
thick. Cut into eight wedges.
Separate wedges; place on a lightly greased baking sheet. Brush tops wit= h
buttermilk. Let rest 15 minutes. Bake at 450 for 14-16 minutes or until
golden brown.
MC formatted/busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 4, 1998
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