Unicorn (Unicorn@Indenial.com)
Sat, 23 Jan 1999 12:28:40 -0500
This was sent by an unidentified reader in rebuttal to the "Men are
like..." one I ran a few weeks ago.
Women are like fine wine........ They all start out fresh, fruity and
intoxicating to the mind and then turn full-bodied with age until they
go all sour and vinegary and give you a headache.
Sure enough, several hundred astute readers pointed out that
in updating my great great great aunt's recipe, I had failed to
specify when to add the cooked raisins. As atonement I have reprinted
the corrected version below. Thanks again to all of you who managed
to avoid using words such as "dim-witted", "numb-skull", and
"dunder-head".
Susie Graham Innis' Raisin Pudding
1 cup (250 ml) raisins
2 cups (500 ml) water
1 cup (250 ml) flour
1 cup (250 ml) sugar
2 tsp (10 ml) baking powder
1/2 cup (125 ml) milk
1 cup (250 ml) brown sugar
2 Tbs (30 ml) butter
2 cups (500 ml) boiling water
Combine the raisins and the 2 cups water in a saucepan and boil until
all the liquid is absorbed. Combine the flour, sugar, baking powder,
and milk in a bowl and beat until smooth. Stir in the raisins and
pour into a greased 9x12x2 inch (22x30x5 cm) cake pan. Combine the
brown sugar, butter, and boiling water in a bowl and pour over the
batter in the cake pan. Bake in a preheated 350F (180C) oven for
about 45 minutes, until the cake has risen to the top of the pan.
Serves 6 to 8.
My final contribution to the heirloom theme is my grandmother's
"Danish" pastry. I have Danish in quotes because I have no idea
whether this recipe originated in (or anywhere near) Denmark, but that
is what my grandmother's elegant handwriting calls it. It has been a
Christmas morning breakfast staple for almost as long as I can
remember, and is different in that it is made from two different
pastry doughs. When you make this recipe, please don't forget to say
a little silent "thank you" to Nellie Mead for having the wisdom and
foresight to share her best recipes while she was still with us.
Nellie Graham Mead's Danish Pastry
For the first dough:
1 cup (250 ml) flour
1/2 cup (125 ml) butter
2 Tbs (30 ml) water
For the second dough:
1/2 cup (125 ml) butter
1 cup (250 ml) water
1 cup (250 ml) flour
1 tsp (5 ml) almond flavoring
3 eggs
For the topping:
Powdered (confectioner's) sugar
Chopped nuts
Candied fruits
Mix the ingredients for the first dough and pat into three 9x3 inch
(20x8 cm) strips on a baking sheet. For the second dough, bring the
butter and water to a boil in a 2 qt (2 L) saucepan. Remove from the
heat and mix in the flour and the almond flavoring. Add the eggs, one
at a time, mixing the batter until it is smooth before adding the next
egg. Spoon this mixture on top of the three strips of "crust". Bake
in a preheated 350F (180C) oven for about 1 hour, until it is golden
brown and crisp. Decorate with one or all of the suggested
ingredients, or top with a frosting of your choice.
This archive was generated by hypermail 2.0b3 on Sun Jan 24 1999 - 09:00:02 EST