sf wrote:
> On Mon, 17 Jan 2005 00:05:13 -0600, "Pete Romfh"
> > wrote:
>
>> I've got a recipe around if you'd like it.
>
> Please post!
>
> sf
Here you go:

* Exported from Mastercook *

Irish Flake Meal Biscuits* (Oatcakes)

Recipe By : Pete Romfh
Serving Size : 12 Preparation Time :0:00
Categories : Family Secrets

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Flake Meal *
about 2-1/3 cups
3 ounces Flour
4 ounces Margarine
or 2 Lard + 2 Margarine
2 ounces white or raw sugar
1/8 teaspoon (pinch) Baking Soda
"size of large pea or small bean"

Cream margarine & sugar. Put in half of the meal and flour. Stir
ingredients together.

Place the remainder of the meal & flour on a board. Turn out the
mixture from the bowl onto the board. Knead in remaining meal & flour
then roll out (about 3/4") and cut. (Traditionally about 3 inch
circles are used although Maureen remembers them being cut as squares.)

Cook in a slow (350 degree) oven till light brown. "Use your gumption,
if you have any, about when they are finished. Roughly 30 - 45 minutes
I think".

"These biscuits taste much nicer if you can teach your husband to make
them for you, not that I was successful". N.F.P.

* Notes:

This handwritten recipe was in the back of Maureen Romfh's copy of
"Irish American Cookery Book" dated 1937. She brought it with her when
she immigrated to America in 1947. We believe N.F.P. refers to Nita
(Anita) Florence Palmer, Maureen's mother.

Biscuits in Ireland are more closely translated in America as Cookies.

Flake Meal is approximated by rolled oats or oatmeal in the U.S.

The orginal recipe called for 7 oz. of oats and 1 oz. of flour. After
a test batch we adjusted the ratio a bit to account for difference in
American ingredients.

- - - - - - - - - - - - - - - - - -


* Exported from Mastercook *

Irish Oatcakes (Bonnóga Arán Coirce)

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads & baked goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups oatmeal
1 teaspoon salt
1 cup flour, sifted
1 teaspoon baking soda
2 tablespoons butter
2 tablespoons water

Mix the oatmeal with the flour, salt and baking soda. Make a well in
the mixture.

Heat 2 tablespoons of water and add the butter; bring to the boil and
then pour into the well of dry ingredients. Quickly mix together.
Knead lightly and add a little more water if the mixture does not form
a stiffish dough.

Roll out and cut into 3 inch rounds and cook on both sides on a heated
griddle, or bake on a lightly greased baking tray at 350 for half an
hour or until golden in color.

Makes approximately 15 oatcakes.


Oatcakes are probably the oldest and most traditional of all Irish
foods. Originally oatcakes were cooked on a griddle and then allowed
to cool and harden on a 'hardening' stand.

From "Irish Country Cooking" by Norma & Gordon Latimer, 1985

- - - - - - - - - - - - - - - - - -




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org