1 : tb Butter
2 : Eggs, beaten
1/4 : c Cottage cheese
3 : c All-purpose flour
1/2 : ts Salt
2 : ts Baking soda
1 : tb Ground ginger
1/3 : c Golden raisins
1/3 : c Chopped mixed candied peel
1/3 : c Crystallized ginger, chopped
3/4 : c Molasses
3/4 : c Butter
1/3 : c Packed brown sugar
3 : Eggs, beaten
2 : tb To 3T milk
3 : c Flour
1 : ts Salt
1/2 : ts Each:allspice, nutmeg,
Cinnamon : Cinnamon
1/4 : c Sugar
1 : Stick butter, melted
1 : Egg beaten
3/4 : c Currents or raisins
1/3 : c Candied citron fruit
Yeast : Yeast mixture:
1 : tb Dry yeast
1 : tb Sugar
2/3 : c Warm milk
1/2 : c Warm water
1 : c Flour
Glaze: : Glaze:
2 : tb Milk
2 : tb Water
3 : tb Sugar
1 : lb Boneless lamb shoulder or
Breast, : Breast, cut into pieces, or
Use : Use ground lamb
1/2 : lb Lamb liver; cut into pieces
1/2 : c Water
1 : sm Onion; coarsely chopped
1 : lg Egg
3/4 : ts Salt
3/4 : ts Pepper, black
1/2 : ts Sugar
1/4 : ts Ginger, ground
1/8 : ts Cloves, ground
1/8 : ts Nutmeg, ground
1 : c Oats, rolled, old fashioned
1 : lb Lean ground beef
1 : Egg, slightly beaten
3 : tb Flour
1/2 : ts Salt
1/4 : ts Freshly ground black pepper
3 : tb Minced onion
3 : tb Vegetable oil
1/3 : c Chicken broth
1 : 8-oounce can crushed
0: (My comment: Preheat oven to 425 F
1: I suggest you plump the raisins
2: ) (I vary the items marked *) Add butter, milk and egg to combined dry ingredients; mix just until dry ingredients are moistened
3: Stir in raisins
4: Shape dough to form ball*; pat out on lightly floured surace to form 8-inch circle*
5: Cut into 8 to 12* wedges; bake on greased cookie sheet in preheated hot oven (425 F
6: ) 12 to 15 minutes or until light golden brown
7: Serve warm at breakfast or brunch with butter, preserves or honey, as desired
8: Made as above, with BUTTER, these are absolutely wonderful! The buttery aroma is to die for! However, I seldom make them that way because of the cholesterol and because my wife and I almost always use whole wheat flour
9: From Gemini's MASSIVE MealMaster collection at www
10: synapse
11: com/~gemini