it has been done before, but would it be possible for someone(s) to post a recipe for Cattern Cakes, for us who have never gotten to it to try? Perhaps this will be the year!
Carolyn > -----Original Message----- > From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf > Of bev walker > Sent: Wednesday, October 22, 2008 2:58 PM > To: lace > Subject: [lace] taste of cattern cakes > > Hi everyone > > What are "Cattern Cakes" supposed to look and taste like? e.g. are > they > supposed to be crisp? crumbly? soft? do they really look like > pinwheels? > mine haven't been) I have tried to convert the English recipe to N. > American > measures, and haven't yet had a particularly tasty nor attractive > result. > I've quite a few references to the recipe, but never a picture with. > I suppose being that they were a special treat for those who seldom had > sweets or baking, in times past it wouldn't matter what the cakes > looked > like as long as they were a change from plain fare. > > Our flours and rising agents aren't quite the same, and should I soak > the > dried currants first? > > I'm asking because I thought they would be nice to serve on a platter > lined > with a handmade lace doily (with clear film over the doily) to take to > the > next lace meeting. But not if they are going to fall apart like the > batch I > tried last year :( > > -- > Bev, who likes food, and lace, in Shirley BC, near Sooke on beautiful > Vancouver Island, west coast of Canada > > - > To unsubscribe send email to [EMAIL PROTECTED] containing the line: > unsubscribe lace [EMAIL PROTECTED] For help, write to > [EMAIL PROTECTED] - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
