The Brooklyn Lace Guild would like to have a riotous debauch on St. Catherineâs Day and have looked to me for guidance about how to plan it. Has anyone ever celebrated St. Catherineâs Day with their lace group and what advice would you offer?
I have been researching recipes for Cattern Cakes. One thing that leaps out at me is that none of them are accompanied with a photo of the finished product. In my cooking life I have found this to be a red flag signifying that it is quite likely that the recipe has never been kitchen tested, or never successfully kitchen tested. Has anyone ever successfully made Cattern cakes? If so how did you do it? The recipes all seem to have some similarities. Many seem to start with bread dough and then add a few ingredients, always including caraway seeds, often butter, an egg. Some include cinnamon, almonds and currents. Other recipes start from scratch and have you adding yeast to flour, but donât seem to allow for any rising time. This seems odd to me. Sometimes the âcakesâ are formed into a loaf, or some other mound. In some recipes they are rolled out flat, then curled up in a spiral roll and cut crosswise like cinnamon rolls. This sounds prettier, but possibly less authentic. One thought that occurs to me is that there must be some way to start with a premade dough and then add the optional ingredients. Call me lazy. Suggestions? Devon Sent from Mail for Windows 10 - To unsubscribe send email to [email protected] containing the line: unsubscribe lace [email protected]. For help, write to [email protected]. Photo site: http://www.flickr.com/photos/lacemaker/sets/
