On 25 Nov 2007 at 23:17, Gail wrote:
> Sunshine Bakery used to sell a flat raisin Biscuit that wasn't as
> sweet as most cookies. I would like a recipe for something similar
> since they are no longer available. The originals came with 3 cookies
> joined together and broke apart at a zigzag sort of perforation. The
> clear package had about 3 or 4 flats as described. They were very flat
> with a raisin filling.
See below. There is an almost identical British biscuit called "Garibaldis".
Sunshine Golden Raisin Biscuits Clone
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons confectioners' sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
6 tablespoons (3 ounces) cold unsalted butter
2 to 3 tablespoons (1 to 1 1/2 ounces) milk
1 large egg, lightly beaten
1 1/2 cups (7 ounces) currants*
*Use raisins, if you like, but they should be chopped to the size of currants.
1/2 cup (4 ounces) coarse white sparkling sugar
Preheat the oven to 350°F. Lightly grease (or line with parchment two
baking sheets. To make the crust: Whisk together the dry ingredients
in a medium bowl. Cut the butter into small cubes, and work it into
the dry ingredients using your fingers, a pastry blender or fork, or
a mixer until the dough is unevenly crumbly. Drizzle in ice water,
mixing until the dough is cohesive. Grab a handful; if it holds together
willingly and doesn't seem at all dry or crumbly, you've added enough
Divide the dough in half, and shape each half into a rough rectangle.
Press each of the four sides against your work surface to smooth any
ragged edges. Just keep pressing one side after another until you have
what looks like a rather flat brick. The reason you're doing this is
so that, when you roll the dough out, it'll roll into as nicely even
a rectangle as possible. Set one piece of dough aside; if your kitchen
seems particularly warm, wrap it in plastic wrap and refrigerate it.
Take the brick of dough, and place it on a lightly floured work surface.
Roll it into a rectangle that's about 15" x 11", about 1/8" thick. Brush
the surface of the dough lightly with some of the beaten egg, then spread
half the surface (one of the "long" halves - a swatch about 15" x 5 1/2")
with 3/4 cup of the currants, pressing them in gently. Fold the other half
of the dough over the currants, and roll again, till you have a piece of
dough about 6" x 18". Some of the currants may pop through; that's OK.
Brush the dough lightly with some of the beaten egg, and sprinkle with
1/4 cup of the coarse sugar. (If you don't have coarse sugar, use a couple
of tablespoons of regular granulated sugar. The cookies won't look as nice,
but will taste fine.)
Now, trim the ragged edges; these will be the "cook's cookies," the ones
you spirit away and eat yourself because you don't care what they look like.
The piece of dough should be about 6" x 15". Use a baker's bench knife, a
rolling pizza wheel, or a sharp knife to cut the rectangle of dough into
three 2" strips, lengthwise. Then cut each lengthwise strip into five 3"
pieces; you'll have a total of 15 rectangular cookies. Transfer the cookies
to one of the prepared baking sheets, spacing them close together; they
won't expand much.
Bake the cookies for 14 to 18 minutes, until they're a light golden brown.
2 ounces currants, raisins, sultanas or other dried fruit
1 pinch salt
1 ounce butter
4 ounces self raising flour
1 ounce sugar
milk to mix
Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and
sugar into a bowl and rub in the butter lightly with the finger tips until
no lumps remain, then stir in the sugar.
Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
Pat lightly into shape and roll out very evenly to 1/8 in. thick, keeping
the dough a regular shape then cut in half.
Sprinkle one half evenly with chopped fruit and cover with the other piece
of dough. Lightly flour the board and roll the mixture again until 1/8 in.
Keeping as square as possible. Trim the edges and cut into squares or
triangles and bake on a greased tray in mod. hot oven 400 F 15 mins
2 oz. (50g) chopped currants
2 tbsps. milk
1 oz. (25g) butter or margarine
4 oz. (100g) self-raising flour
pinch of salt
1 oz. (25g) sugar
Sift all the dry ingredients together into a bowl
Add the milk and the butter or margarine then with a large fork, mix
firmly into a smooth dough
Turn onto a well floured board, roll out about an eighth of an inch
thick and cut down the center
Spread the chopped currants on half of the dough and cover with the rest
Roll again to press together and cut into triangles
Brush lightly with water and sprinkle with the castor sugar
Place in a pre-heated oven and bake for about 15 minutes at 375°F,
Gas Mark 5, 190C
Raisin Biscuits Recipe
1 tsp salt
1 tsp soda
1 cup water
2 cup raisins
1/2 tsp nutmeg
1 3/4 cup sugar
1 cup shortening
1/2 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
2 eggs slightly beaten
1 cup pecans chopped
3 1/2 cups all purpose flour
Raisin Biscuits Method
Combine raisins and water in a medium saucepan and bring to a boil
and boil about 3 minutes then cool. Do not drain. Gradually add sugar
to shortening beating well after each addition add the eggs and beat
well. Stir in raisins with liquid and vanilla. Combine dry ingredients
gradually add to raisin mixture stirring after each addition then stir
Drop by tablespoonfuls 2 inches apart onto well greased biscuit sheets.
Bake the Raisin Biscuits at 375 degrees for 12 minutes or until browned.
On 25 Nov 2007 at 21:31, mary wrote:
> Some time in the past 25 years a recipe book in the U.S. gave
> a recipe for "Old English Mince Meat", without meat. I have searched
> and have been unable to locate book which also contained a recipe for
> Plum Pudding (steamed). I would really appreciate locating both if
> possible. Thank you, Mary
I can find you a meatless mincemeat recipe (see below), and I can find you
a steamed plum pudding recipe, but with such sparse information, I cannot
find the exact recipes from that book, or a copy of the book itself. Do you
not have the name of the cookbook or the author?
I cannot find but one meatless mince meat recipe that is called "Old English
Mince Meat", and it is not from a cookbook, but from a handwritten 1937 recipe.
I do only one recipe request per e-mail, Mary. If you want me to send you a
steamed plum pudding recipe, write back. However, it will not be the one from
the book, just one that I find on the Internet.
If you want me to locate the cookbook for you, you will have to provide
additional information about it such as title, author, publisher.
4 pounds of apples, chopped fine
1 pound of peanuts, chopped fine
1 pound of dried apricots, chopped fine
1 pound of dried peaches, chopped fine
1 pound of suet, chopped fine
2 packages of seeded raisins
1 package of currants
1/4 pound of candied citron, chopped fine
1/4 pound of candied orange peel, chopped fine
1/4 pound of candied lemon peel, chopped fine
2 tablespoons of cinnamon
1 teaspoon of mace
1 teaspoon of ginger
1 teaspoon of allspice
1 teaspoon of cloves
1 teaspoon of salt
1 pint jar of grape or other preserves
1 quart of molasses
1 quart of cider, boiled for fifteen minutes
Place in a mixing bowl. Mix thoroughly and then store as below:
Fill into crocks or jars; cover closely and set in a cool place, or
fill it into all-glass jars and adjust the rubber and lid. Seal and
then place in a hot-water bath. Process for one-half hour, at a
temperature of 185 degrees Fahrenheit. Remove and store in a cool
place. Mincemeat that has been sterilized will keep until used.
Old English Mince Meat Recipe (from a 1937 recipe)
1 lb Raisins
1 lb Sultanas
1/2 lb Currants
1 lb Apples
1 lb Sugar - Brown
1/2 lb Suet - Hard
1/2 Lemon - juice
Grate 1 Lemon rind
1 once Spice - Allspice
Makes about two medium size bowls of mince meat.
For one bowl use half of the quantities listed.
Mince Raisins, Sultanas, Currants and apples. Finely chop Suet. Mix
very thoroughly all ingredients in a bowl.
Move ingredients from mixing bowl to smaller bowl, steam 3 to 4 hours.
Steaming was traditionally done in a china bowl with a rim on the outside.
The bowl size was such that the ingredients filled at least 3/4 of the bowl
and a circle of wax paper was cut to cover the ingredients, a linen cloth
was then place over the top of the bowl and tied on with string under the
bowl rim and across the top to facilitate lifting the bowl out of the saucepan
in which the bowl was placed for steaming.
The chocolate supreme cookies recipe is not available.
Great American Chewy Pecan Cookie Clone
1/2 cup shortening
1 1/3 cups light brown sugar,
1 teaspoon vanilla extract
1 1/2 cups self-rising flour
1 cup crushed corn flakes
1 1/2 cups chopped pecans
Cream together shortening, sugar, eggs and vanilla. Add dry ingredients
and mix well.
Roll into 2-inch balls bake at 350 degrees F for about 9 to 11 minutes.
Great American Snickerdoodles Clone
1/2 C. butter(1 stick), softened
1/2 C. granulated sugar
1/3 C. brown sugar(packed)
1/2 tsp. vanilla
1 1/2 C. flour
1/4 tsp. salt
1/2 tsp baking soda
1/4 tsp. cream of tartar
2 Tbsp. granulated sugar
1 tsp. cinnamon
1. In a large bowl, cream together the butter and sugars with an electric
mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda and cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes
in the refrigerator.
5. In a small bowl combine the sugar with the cinnamon for the topping.
6. Take about 2 tablespoons of the dough and roll it into a ball. Roll this
dough in the cinnamon/sugar mixture and press it onto an ungreased cookie
sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12-14 minutes and no more. They will seem undercooked
when they come out of the oven but they will set up perfectly. After they cool
they should be soft and chewy in the middle.This makes 16-18 big cookies.
White Chunk Macadamia Cookies Clone
Just be sure, when you remove the cookies from the oven, that they appear
undercooked and only slightly browned around the edges. This will give the
cookies the perfect chewy texture when they cool.
1/2 cup butter (1 stick), softened
1 cup brown sugar
1/2 cup coconut flakes, finely minced
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces solid white chocolate, cut into chunks
1 cup macadamia nuts, chopped
Cream together the butter and sugar in a large bowl with a mixer on high speed.
Add the coconut, egg, milk, and vanilla and mix well.
In another bowl combine the flour, baking soda, baking powder, and salt. Add
the dry mixture to the wet mixture and mix until dough forms. Mix in the white
chocolate and macadamia nuts.
Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes
in the refrigerator.
Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each
ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for
12 to 14 minutes.
Do not overbake! Cookies should come out of the oven appearing slightly browned,
yet undercooked. When cooled the cookies will be soft and chewy like the original.
Giant Chocolate Chip Cookie Pizza Clone
1/4 cup sugar
1/3 cup brown sugar
1 tsp. vanilla
1/2 cup butter, melted
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup choco. chips
1/2 cup chopped pecans (optional)
Preheat oven to 350.
Combine first 4 ingredients in large bowl. Add melted butter and beat well
with mixer. Add next 3 ingredients and mix well. Stir in chips and nuts.
Spread with greased hand into greased 12-inch disposable aluminum pizza pan.
Bake 15-18 minutes.
Allow to cool and if desired, decorate with store purchased icing for your
Great American Sugar Cookie Clone
1/2 cup (3 14 oz.) Crisco
1 cup (7 1/4 oz. ) sugar
1 tablespoon vanilla
1/2 teaspoon Princess Cake & Cookie Flavor (King Arthur stocks it)
2 cups (8 1/2 oz.) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat shortening and sugar together until smooth. Add the egg, vanilla,
and cake-and-cookie flavoring. Beat until smooth. Stir together the
dry ingredients and add to the sugar mixture until it forms a cohesive
Shape dough into ping pong (1 1/8 oz.) sized balls. Roll in coarse and/or
granulated sugar. Place about 2 inches apart. Flatten slightly. If you want
a shiny-sugary cracked appearance on the cookies, brush with water (or quickly
hold under running water), then roll in sugar.
Bake at 350 degrees, or until a VERY light golden brown around the edges.
Cool on wire racks. Store in container with loose fitting lid.
Not all of the cookbooks on our shelves are literary ones. We like to
travel, and we often pick up cookbooks related to the areas to which
we travel. We didn't have to travel very far for "The Soul of Southern
Cooking" by Kathy Starr. The recipes in this cookbook are recipes from
the Mississippi Delta and many of them have long been popular among all
Mississippians. There's chitlin's and cracklin's and barbecued ribs and
neckbone and fried chicken and wild game and fried catfish, as well as
buffalo (fish) and gar, and fried corn and mustard & turnip & collard
greens and hominy and black-eyed peas and fried green tomatoes and stewed
tomatoes & okra and cornbread and tea cakes and egg custard and sweet
potato pie and dozens of other dishes.
Soul food is an amalgam of foods from many different cultures. Some soul
food favorites were actually brought over from Africa, but many of them
were taken from the melting pot of cuisines to which African-Americans
have been exposed. Hot tamales have been very popular in the Mississippi
Delta for at least a hundred years. "The Soul of Southern Cooking" is
available at Amazon.com.
2 cups plain cornmeal
3/4 cup milk
2 tsp salt
1 egg, beaten
1 pound beef (portion of round steak, chuck roast, or other cut)
1 1/2 quarts water
3 tsp salt
1/2 tsp garlic salt
1 6-ounce can tomato paste
1/2 cup hot sauce (Louisiana Brand or similar)
1/8 cup olive oil
12 large dried corn shucks (these may be bought, packaged, in grocery stores)
1. In a bowl, mix cornmeal, milk, salt, and egg to form a batter. Place this
mixture in the refrigerator and allow it to cool until meat is ready.
2. Cook beef in water with salt and garlic salt added. Simmer over medium heat
until so tender the meat falls apart - 2 or 3 hours.
3. In a bowl mix tomato paste, water, hot sauce, and olive oil. Stir until
4. Soak corn shucks in warm water for about an hour so they will be pliable.
5. On a clean tabletop, spread out cornshucks and spread cornmeal batter onto
each shuck, leaving about 1" at each end. Place 1 tablespoon of shredded beef
down the center of the batter. Then cover with another layer of batter and add
one tablespoon of the sauce on top. Roll the shucks closed from the sides and
close each end by folding the shuck down. Continue procedure until all shucks
6. Tie 3 tamales together with a string and place 4 groups of tamales onto a
baking sheet (one not too deep but with a 1" to 1 1/2" rim). Pour remaining
sauce over the tamales and bake in the oven at 375 degrees for about 45 to 55
minutes. SAreve hot. Yields 3 or 4 servings.
Traditional South African Recipes
South African Recipes
Collection: S. African Recipes