| BOOKS and COOKS HOMEPAGE PEOPLE
Books and Cooks participants, email addresses and homepages where available.
PREVIOUS DISCUSSIONS and RATING SYSTEM
Check out some of the books we've discussed in the past, as well as our rating system and
ratings for those books.
RECIPROCITY
There are lots of other book groups out there. On this page find some links to bookgroups
we've had e-contact with.
BOOK LINKS
Check out this pile of book-related links.
RECIPES
Recipes of various items that have been served at meetings
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Served with short stories.
Source: rec.food.recipes
2 1/2 c Flour
2 1/2 ts Baking powder
1/2 ts Baking soda
3/4 c Cold butter cut up
1 c Coarse chopped cranberries
2/3 c Sugar
3/4 c Buttermilk
Mix flour, baking powder and soda in a large bowl. Cut in cold butter
until coarse meal texture. Stir in cranberries and sugar and then
buttermilk just to blend. Cut dough in half. Knead briefly on floured
surface. Press each half of dough into an 8 inch circle about 1/2 inch
thick. Cut each circle into 8 wedges. Place wedges 1 1/2 inches apart on
greased baking sheet.Bake 400 for 12 to 15 minutes or puffed and lightly
browned.
Dawn’s note: I'm usually too lazy to use cold butter. The only
problem I've found with microwaving the butter to make it easy to deal
with is that sometimes the scones lose their shape and spread out when you
bake them. But they taste the same.
Cranberry tips: Store
cranberries in the refrigerator just as you bought them, for up to two
weeks. Before using, just sort and rinse cranberries in cold water. Freeze
cranberries without pre-washing, in their plastic bag for up to one year.
Do not thaw frozen cranberries before using. Simply rinse in cold water
and use as directed for fresh cranberries.
Last updated: November 21, 2000.
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