| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New England |
Bread |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Whole wheat flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 2 |
tb |
Orange peel |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Cold butter |
| 1/2 |
c |
Currants |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg yolk |
| 3/4 |
c |
Buttermilk (lowfat or nonfat) |
| 3/4 |
c |
Confectioner's sugar |
| 1 |
ts |
Butter or margarine; softened |
| 1/4 |
ts |
Vanilla extract (up to) |
| 1 1/2 |
tb |
Warm water |
INSTRUCTIONS
POWDERED SUGAR ICING
From: sgibson@eis.calstate.edu
Date: 3 Jan 1995 19:41:17 -0000
Preheat oven to 375!. Mix flour, baking powder, soda, orange peel and salt.
Cut in the butter with a pastry blender until the mixture resembles coarse
crumbs. In a separate bowl, toss currants in sugar. Add to dry
ingredients. Mix well. In small bowl, mix egg yolk and buttermilk and pour
into flour mixture just to blend. Turn dough onto lightly floured surface.
Knead with hands and roll into 11! circle. Cut into wedges and place on
lightly greased baking sheet. Bake for 20-25 minutes or until lightly
browned. Do not overbake. When cool, drizzle with powdered sugar icing.
Powdered Sugar Icing: In a small bowl combine sugar, butter, and vanilla.
Gradually blend in water until icing is smoothly mixed and of a good
consistency for drizzling.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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