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| February, 2004 |
| January is for making resolutions ... and for breaking resolutions .... My resolution was to keep our web site current !!! It's now January 25th !!!! In December we were going to share some of our favorite holiday recipes like .... .... Shortbread .....Gumdrop cake .... Grammy's spice cake .... And not only did we not do our Holiday recipes, we didn't make our pomanders - which were to be New Year's gifts. New Years came and with the snow and ice we cancelled our January 6th traditional Twelfth Night Party and the burning of our Christmas greens - ( that will be another recipe - for our carrot cake ) .... so .... |
| We will start this 25th day of January with our Irish short bread recipe. We make this for Christmas, Valentine's Day and St. Patrick's Day. (In 1968 Jeanne had a lesson in the kitchen of Willy Stevenson's Hog Farm in Ballymoney, County Antrim, Northern Ireland.)] |
| The original Irish recipe: 5 oz. butter 3 oz. sugar 8 oz. flour 1 Tbs. flour replaced with 1 Tbs. rice flour Cream butter and sugar. Rub in flour and work in with hands. Roll out in one piece. Cut into squares. Cook in cool oven 'til done. |
| Our 'translation' of the Irish recipe: 1 C. butter 5/8 C. sugar ( 1/2 C. + 2 Tbs. ) 2-1/2 C. sifted flour - or - 2 C. flour, 1/2 C. rice flour Cream butter and sugar. Add flour and rice flour. Mix well. (At this point we sometimes chill dough for 20 minutes or so - not always, depending of the weather, etc. ) Roll out to 1/3" to 1/2" thick. Cut into fancy shapes or squares. Place on ungreased cookie sheet and bake at 300 degrees for 20 to 25 minutes. |