Well said, Mandolyn.....
Tolerance, please, everyone....it is not always important to be right
if you truly disagree with a post, take your comments private.
And..... thanks for the recipe. ;-)
Smiles,
BarbE
----- Original Message -----
From: Mandolyn Day
To: [email protected]
Sent: Wednesday, October 22, 2008 11:39 AM
Subject: [lace] Re: lace-digest V2008 #227
This list is a diverse group of people. We will talk lace, that's why the
list
was created. We can't possibly talk lace & never touch on outher subjects,
be
they religion, politics or books.
A teeny bit of tolerance goes a long ways, but it needs to be
bi-directional.
If you expect tolerance from me, then be tolerant of me.
I was happy to learn about the historical facts relating to Patron Saints &
lacemaking. The discussion never veared into purely religious.
I found a recipe for Cattern cakes, for anyone interested.
Ingredients
9 ounces self raising
flour 1/4 teaspoon ground
cinnamon 2 ounces currants 2 ounces ground almonds 2 teaspoons caraway
seeds 6 ounces sugar 4 ounces melted butter
1 medium egg, beaten extra sugar, for
sprinkling extra cinnamon, for
sprinkling
DirectionsMix all the dry ingredients together in a mixing bowl: flour,
cinnamon, currants, ground almonds, caraway seeds and sugar.
Add the melted butter and the beaten egg and mix well to give
a soft dough.
Roll the dough out on a floured board, into a rectangle about
12" x 10" - 30cm x 25cm.
Brush the dough with water and sprinkle with the extra sugar
and cinnamon to taste.
Gently roll the dough up like a Swiss roll, not too tightly,
and then cut the rolled up dough into 3/4" - 2cm slices.
Place these slices on to a well greased and lined baking tray
or biscuit/cookie sheet, making sure that they are spaced well apart.
Bake in a pre-heated oven 200C/400F 6 for about 10
minutes, or until golden and crispy to the top.
Allow the cattern cakes to cool on a wire rack. Sprinkle with
extra caraway seeds, sugar and cinnamon if you like.
Store in an airtight tin for up to 7 days.
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