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Post by Sylvia on Sept 25, 2009 17:41:52 GMT -6
I made the mistake of trying to remove these biscuits from one of the cooling trays to soon. I was toiling for space, I employed a Cook's perogative and had a few sample tastes!!
Almond Biscuits Pre-heat the oven to 180oC/350oF
Makes about 16
4 oz/100g butter, softened 2 oz/50g caster sugar a few drops of almond extract 5 oz/150g self-raising flour 1 oz/25g flaked almonds
Lightly grease 2 baking trays. Measure the butter into a bowl and beat with a wooden spoon.
Gradually beat in the sugar and almond extract and then mix in the flour. Bring the mixture together with your hands to form a dough, adding a little water if required. Form the dough into balls about the size of a walnut and place well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits. Sprinkle flaked almonds on top. Bake in the pre-heated oven for a bout 15-20 minutes until very pale golden. Lift off the baking tray and leave to cool completely on a wire rack.
Sylvia
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Post by mairghread on Oct 4, 2009 18:44:38 GMT -6
Sylvia; I have many recipies from family that use sago, I've never come across it in US, do you know what else I can use. Also I have a request, do you have a recipe for Lime Marmalade. My Mum made stovies the same way , love this recipe. I loved stovies and tripe when I was a kid and now make them every once in a great while for myself as comfort food. You don't get much lamb in the supermarket here in Riverside, ca. so I never get kidney's and rice anymore. But I do like your recipes. Thanks for taking the time, Margaret
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Post by Sylvia on Oct 5, 2009 1:46:57 GMT -6
Hi Margaret, I am sorry about sago, I've been trying to find some too. I'll try and see if there's an alternative. I did manage to find tapioca in Tesco, but when I went back for more, it was all gone. So we are not the only two who prefer the old puddings. Semolina is another thing that I can't find. If I find a source on-line I'll let you know. My friend Gina is now making stovies once a week. She couldn't make them, but with my recipe she and her DH are happy. She is on holiday in Texas at the moment and my recipe has gone with her. Lime Marmalade, there's a few recipes on the Jelly and Jams board: whatscookin.proboards.com/index.cgi?board=jam&action=display&thread=18048or there is this one, original recipe from Allotment Growing Recipes: Lime Marmalade Makes about 6 lbs (2.7 kg) of marmalade. 2 lb (900 g) limes 6 pints (3.4 litres) water 1½ lb (675 g) sugar per 1 lb (450 g) pulp Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin. Cut the peel finely or coarsely, according to preference. Put the peel in a large bowl with the bag of pips etc and the juice. Add 6 pints (3.4 litres) of water and leave to soak overnight. Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice. Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take about 1½ hours. Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon. Test for pectin. Re-weigh the pan and subtract from this weight the original weight of the empty pan to calculate the weight of the remaining pulp. Add 1½ lb (675 g) of warmed sugar to each 1 lb (450 g) of pulp, stir until all the sugar has dissolved. Bring to the boil and boil rapidly until the marmalade sets when tested. Remove the scum and leave to cool slightly. Pot and seal whilst still hot. Sylvia <Scotland>
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Post by mairghread on Oct 6, 2009 11:07:41 GMT -6
THANKS SYLVIA, I really appreciate your answering so quickly. Yes I do love the old recipes because that is what I grew up with and the taste is so different to me if you substitue some times.
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Post by Sylvia on Oct 6, 2009 12:12:15 GMT -6
Margaret, you are most welcome.
Sorry, but I'm not having much luck with the sago etc. Such a pity. The young Manager at the Co-op didn't know what I was talking about, but he did write it down as a special request. So I'll wait and see. There is an Eastern delicatessen in our next town that I am going to try within the week.
Maybe someone will see our posts and help with a source for you.
Regards
Sylvia
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