Subject: Pumpkin Scones
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 21:49:48 EDT
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F O O D F U N N Y
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Thanks to reader "Wdayton" for this one:
A out-of-towner in New York at the height of the tourist season
decided to revisit an uptown restaurant he'd enjoyed on a previous
trip to the city. Finally catching the eye of an overworked waiter,
he said, "You know, it's been over five years since I first came in
here."
"You'll have to wait your turn, sir," replied the harried waiter. "I
can only serve one table at a time."
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T O D A Y ' S R E C I P E
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I think I'll let the contributor of today's recipe introduce it
herself:
Hi Chef,
My name is Kylie and I live in Australia ( obviously). I love your
ezine and I love to cook. This is probably a truly Aussie recipe and
I don't think we have that many that originate from here.
Pumpkin Scones
1 1/2 oz (45 g) butter
2 Tbs (40 ml) brown sugar
1/2 cup (125 ml) mashed, cooked pumpkin
1 egg, beaten
1/2 cup (125 ml) milk
2 1/2 cups (625 ml) self-rising flour
Pinch salt
Melted butter to glaze.
Cream butter and sugar, then mix in pumpkin. Stir in egg and milk.
Sift in flour and salt and add to creamed mixture. Knead a few times
on a lightly floured surface, then pat out to a rectangle about 3/4
inch (2 cm) thick. Cut rounds with floured cutter or into squares
with a sharp knife. Brush with melted butter. Bake in pre-heated hot
oven 400F (200C) for 15 minutes until well risen, golden brown on top
and cooked through. Serve hot, split and buttered. Serves 4 to 6.
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