| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Toronto |
Desserts, Restaurants, Dkuhnen msn |
6 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Frozen cranberries |
| 2 |
tb |
Granulated sugar |
| 3 |
ts |
Baking powder |
| 1/3 |
c |
Butter |
| 1 |
tb |
Grated orange rind |
| 2 |
|
Eggs |
| 1/2 |
c |
Buttermilk |
INSTRUCTIONS
Blend 1/4 cup of the flour with cranberries and let stand overnight to
absorb excess moisture. Next day, mix remaining flour and all other dry
ingredients. Cut into butter until mixture is consistency of oatmeal. Stir
in cranberries in flour and orange rind. Blend eggs and buttermilk. Add to
dry ingredients, mixing until just blended. If dough is sticky, flour hands
and pat into a 6-inch ball. Score deeply into six wedges. Bake in a 400F
oven until top turns golden and springs back, about 15 minutes. Glaze with
fresh cream and sugar immediately after baking. From Wickerhead Co. Cafe,
1910 Queen St. E., Toronto, Ontario.
Posted to MM-Recipes Digest V3 #294
Date: Sun, 27 Oct 96 13:02:13 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”