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 Senior Wrangler Nutter  |
On an entirely unrelated note: US biscuits vs. UK scones. As far as I can tell, the relevant recipes are: US biscuits 8 oz plain flour + leavening 4 oz fat (various kinds, often bacon/lard etc.) 5 fl. oz buttermilk 2 tsp sugar (can be more) Pinch of salt UK scones 8 oz self-raising flour 2 oz butter 1 oz sugar 5 fl. oz milk Pinch of salt Method for making them is the same - rub fat into flour, mix in the liquid, lightly knead the dough, roll out, stamp into rounds and bake for around 15 minutes at a reasonably high temperature. Biscuits seem to be slightly smaller - the quantities given will make 8 scones or 8-12 biscuits. I started reading up on these because a number of Americans online were claiming that biscuits were lighter than scones - although some of them also seemed to think we put egg in scones, which isn't the case (they may be getting confused with bannock). I will say scones don't keep well; they really need eating the same day. Biscuits to me seem heavier and "claggier" though maybe that's the buttermilk - but they're essentially the same mix as pastry or Welsh Cakes. |
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KC11  |
Oh, this thread. Alright, ya'll sit down because I'm about to lay down some greatness Pink Sauce You will need: 2 cups heavy whipping cream 1/2 a cup of butter (I recommend Irish butter) 3-4 cloves of minced garlic A pinch of pepper 1/2 a cup Parmesan cheese 3/4 cups Mozzarella cheese At least one large tomato (I'm not talking about that bright red plastic boxed stuff. Go to your produce aisle or farmers market if you have one and grab a nice fat lumpy heirloom tomato) A blender A strainer 1) melt the butter in a large saucepan over medium-low heat 2) add garlic, cream, and pepper 3) Add Parmesan cheese, stir constantly until sauce is thick (about 8 minutes) 4) Add mozzarella, stir until fully mixed, turn down the heat to low 5) blend tomato(es) 6) Strain the juice, dispose of the solid bits (I usually do this because I have young family members who don't like tomato texture) 7) mix the juice with the Alfredo sauce 8) serve It's basically an Olive Garden inspired recipe with a few extra touches. You can eschew the tomatoes and just have normal Alfredo Do not upset the ugly worm, lest it be a dragon in disguise. (>oo)> |
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 Prodigal Sock Ghosthande |
Oooh, that sounds really good :O I love trying to figure out Olive Garden recipes; I've got their sausage and potato soup down almost pat. If only I knew how to make ravioli...  |
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 Malkin Manager |
Laura wrote:  Hi Laura! I used your recipe, and substituted 200 g of brown sugar for the 200 g of sugar, gluten free SR flour for the flour + baking soda, 1 teaspoon of cinnamon for the vanilla, and baked it in two small loaf tins at 165*C for 50 minutes. Very tasty and dense.  My TCR Norns |
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 Tea Queen Laura Administrator |
Oh, awesome! I like how you added the cinnamon. I bet it gives the banana bread a Christmassy touch. ![[nsanta]](/images/smilies/emot_santa.gif "[nsanta]") |
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Malkin Manager |
It's nice and subtle. The interesting thing about using the brown sugar is that it dyed the parts of the batter that weren't lumps of banana brown, so it was easy to see where the lumps still were. My TCR Norns |
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