| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3772.1 | | NOVA::FISHER | DEC Rdb/Dinosaur | Fri Mar 26 1993 06:24 | 3 |
| note 201 is on Russian teackas or Mexican wedding cookies.
ed
|
| 3772.2 | Not that type! | ALBURT::LEWIS_E | | Fri Mar 26 1993 08:53 | 6 |
| It's not that one, my Nan used to make it. It's kinda like a fruit
based cake, I know that you sub the water with cold strong brewed tea,
but I can't remember anything else.
Elaine
|
| 3772.3 | Something else! | ALBURT::LEWIS_E | | Fri Mar 26 1993 08:55 | 4 |
| Just remembered something else, the mixture to be put in the tin is
kinda sloppy looking, (consistency of a thick batter)
Elaine
|
| 3772.4 | I have a recipe | ROCKS::DAVIDSON | | Mon Mar 29 1993 04:46 | 10 |
| I think I can help. I have a recipe for tea bread which is made with
cold tea and is really sloppy when it goes into the tin. I'll try to
remember to bring the recipe in tomorrow.
When I first read your note I was thinking of the bun type tea cake
which you toast and serve with butter but your later note clarifies
what you want.
Mary
|
| 3772.5 | Orange Fruit Teabread | ROCKS::DAVIDSON | | Mon Mar 29 1993 15:28 | 12 |
| 5 oz. currants
5 oz. sultanas
5 oz. brown sugar
Rind of 2 oranges, finely grated
1/2 pint hot tea
10 oz. self-raising flour
1 egg
Put fruit, sugar and orange rind in bowl, pour over hot tea, stir well,
cover and leave overnight. Stir in flour and egg and mix thoroughly.
Turn into 8 inch round greased and lined tin and bake at 300F for 1.5
hours.
|
| 3772.6 | | ALBURT::LEWIS_E | | Thu Apr 01 1993 03:29 | 5 |
| Thanks!!
Elaine
|
| 3772.7 | Tea Brack (Cake) | CAMONE::BONDE | | Tue Apr 06 1993 11:48 | 22 |
| The Sunday Hartford Courant ran this recipe for a "Tea Brack". Neither
the accompanying article nor Webster's define the word "brack", but the
surrounding text refers to it as a sweet, dense cake that keeps well.
It's very similar to the recipe in .5
Tea Brack
8 oz strong tea (or tea and whisky mixed)
1 lb mixed dried fruit or raisins, diced
6 oz brown sugar
1 egg, beaten
9 oz white flour
1/2 tsp baking soda
Put the tea, fruit, and sugar in a bowl and leave it to soak overnight.
Sift the flour and baking soda together; add it and the egg to the
fruit and tea mixture. Mix and spoon into a greased 2-pound loaf pan.
Bake at 350 degrees for about 1-1/2 hours, or until a toothpick comes
out clean and the top springs back when touched. Cool and serve sliced
with butter or cream cheese and tea.
|
| 3772.8 | Asking a stupid question | SNOC02::MASCALL | "Tiddley quid?" dixit Porcellus. | Tue Apr 06 1993 23:41 | 8 |
| Why do you leave it overnight?
I made it with only a couple hours soaking ...
Sheridan
:^)
|
| 3772.9 | It would seem | CAMONE::BONDE | | Wed Apr 07 1993 11:59 | 3 |
| So the flavors can meld, and so the dried fruits can absorb as much
liquid as possible.
|