
by
Rodia » Sat Sep 29, 2001 1:11 pm
Okay, people, I got working on the site.<BR><BR>It looks very nice. Rather like a frame with no picture in it, if you get my meaning...<BR><BR>Or , if you don't, imagine a cookbook with blank pages...hm?<BR><BR>So I'll start by putting in a recipe that I got from someone who got it from someone and to be honest I have no idea who Jincey is, but the cakes taste FIIIIIIINE.<img src="i/expressions/face-icon-small-smile.gif"border=0><BR>If Jincey is listening and wants none of this, just let me know.<BR><BR>You next.<BR><img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>Lembas from Lothlorien <BR>----------------------------------------------------------------------<BR>by Jincey <BR>Ingredients<BR><BR>6 TBSP butter or margarine, slightly softened <BR>2 cups self-rising flour <BR>1 TBSP granulated sugar <BR>1/2 cup raisins (optional) <BR>1 egg, well beaten <BR>1/2 cup milk <BR>4 TBSP heavy cream <BR>Mallorn leaves <BR><BR><BR>With a pastry blender of fork, cut margarine into the flour in a mixing bowl until the mixture resembles cornmeal. Do this rapidly so the butter does not melt. Add the sugar and if desired, 1/2 cup of raisins. In a small bowl, beat the egg and milk together until mixed. Reserve 1 TBSP of this mixture to brush the tops of the lembas. Add the cream and egg mixture to the flour and mix just until combined into a stiff, soft dough. Knead three or four times on a lightly floured surface. Roll dough to a 3/4" thickness and cut with an oval or leaf shaped cookie cutter. Place on a lightly greased baking sheet, leaving 1" of space between lembas. Brush the tops of the lembas with the reserved egg-milk mixture. Bake for 12 -13 minutes in a preheated 400 degree oven. <BR><BR>For safe keeping, wrap each lemba individually in a fresh, clean mallorn leaf. If these leaves are unavailable in your area, store the lembas in a tightly closed container. Makes about 1 1/2 dozen lembas. <BR>