Juice : Juice and pulp of 1 lime
3 : Garlic cloves -- mashed
1 : ts Minced ginger root
2 : Allspice berries -- crushed
1/4 : ts Saffron threads -- crushed
1/2 : ts Dried summer savory
1/2 : ts Dried dill
1/2 : ts Ground cinnamon
1/4 : ts Curry powder
2 : Cornish hens -- halved
3 : c Flour
1 : c Brown sugar
1 : ts Cinnamon
4 : tb Shortening
3 : ts Baking powder
1/2 : ts Salt
1/2 : Sweet dough mixture
1/2 : c Packed light brown sugar
1/2 : c Pecans, chopped
1/2 : c Dark seedless raisins
1 : ts Ground cinnamon
1/4 : c Butter or margarine, melted
Sugar : Sugar Glaze (below -- opt)
1 : c Warm water (0-5 F)
1/4 : c Instant dry milk
1 : Package active dry yeast
3 : 1/2 c All purpose flour, divided
1/8 : ts Ground ginger
1/4 : c Vegetable oil
1 : ts Salt
1 : ts Cinnamon (optional)
Liquid : Liquid sugar subsitute to
Equal : Equal 2 tbsp sugar,optional
1 : /2 ts Margarine at room temp
1/2 : c Brown sugar twin granulated
Sugar : Sugar substitute
1 : /2 tb Margarine at room temp
1 : /2 c WATER (20-degrees)
1/2 : c GRANULATED SUGAR
1/2 : c VEGETABLE OIL
1/2 : c POTATOES, mashed (unseasoned
-and : -and
Without : Without milk)
1 : EGG
2 : ts SALT
3 : tb ACTIVE DRY YEAST
3 : tb NONFAT DRY MILK POWDER
3 : c UNBLEACHED ALL-PURPOSE FLOUR
2 : 1/ To 3 cups BREAD FLOUR
1/3 : c BUTTER, softened
3/4 : c BROWN SUGAR
1 : /2 tb GROUND CINNAMON
FROSTING : FROSTING
1/2 : c BUTTER (1 stick), softened
2 : tb ALL-PURPOSE FLOUR
1 : c CONFECTIONER'S SUGAR
Speck : Speck SALT
1 : ts VANILLA EXTRACT
In : In a large mixer bowl, place
-the : -the warm water, sugar, oil,
Potatoes, : Potatoes, egg, salt, and
-yeast : -yeast and mix thoroughly.
-Add : -Add the
Milk : Milk powder and the
0: In a small bowl, combine filling ingredients; set aside
1: In a large bowl, combine flour, 1/4 cup granulated sugar, baking powder and salt
2: Cut in butter until mixture resembles coarse crumbs
3: With a fork, stir in eggs and cream until just moistened
4: On a lightly floured surface, knead gently 8 to 10 times
5: Divide dough in half; pat each to a 6-inch circle, about 1 inch thick
6: Place one circle on an ungreased baking sheet; spread filling evenly on circle to within 1/2 inch of edge
7: Top with second circle; gently press edges to seal
8: Brush top with egg white
9: Combine 2 teaspoons granulated sugar and 1/4 teaspoon cinnamon; sprinkle over top
10: Cutting through top layer only, cut into 8 wedges
11: Bake at 400° F for 20 to 25 minutes, or until golden brown
12: Cut into 8 scones; serve warm
13: Note: 1/2 cup of toasted chopped walnuts can be substituted for currants
14: Recipe by: Spice Islands Recipe Leaflet Posted to MC-Recipe Digest V1 #926 by "Crane Walden <cranew@foothill
15: net>" <cranew@foothill
16: net> on Nov 26, 1997