I took a story to the Southern Indiana Writers critique group last night. Being cheap a responsible citizen, I printed the critique copies on the back of random scrap paper. There were minutes of meetings of other clubs, instructions for applying for social security (soon–all too soon), my sermon (did I post that already? I think I did.) and recipes. After a certain period of discussion about what was on the BACK of the story, we finally critiqued it, but not until I agreed to post the recipes that were on the reverse of the pages. I got them from various sources, which I didn’t always keep. So here they are:

ROCK CAKES
How to make rock cake:
These cakes are an absolute tea-time stand-by. They are inexpensive and easy to make but are scrumptious.
Ingredients

  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons butter
  • 1 1/2 tablespoons sugar
  • 1 egg, well beaten
  • a little milk
  • 2 tablespoons currants or sultanas

Method
– Rub the butter into the flour.
– Add the dry ingredients.
– Beat in the egg and a little milk if the mixture is too stiff.
– Pile heaps of the mixture onto a greased baking tray.
– Bake at 375 for 15-20 minutes.

~~~

These cakes are traditionally eaten buttered, with a glass of milk,
for supper, but they are also good with fish such as herring or
mackerel. They are also a wonderful accompaniment to wine and
cheese, and make a tasty vehicle for caviar and sour cream for the
occasional splurge.

Irish Oat Cakes

  • 2 cups (500 ml) oatmeal
  • 1/2 cup (125 ml) all-purpose flour
  • 1 tsp (5 ml) salt
  • 1 cup (250 ml) warm water

Mix the oatmeal, flour, and salt together. Slowly add the warm
water. Roll out on a floured surface to a thickness of about 1/4
inch (5 mm) and cut into 6 or 8 triangles. Cook in a lightly
greased skillet until golden on both sides, 2 to 3 minutes per
side. Place on a baking sheet and bake in a cool 300F (150C)
oven until crisp, about 30 minutes. Serves 4 to 6.

Bon appetit from the Chef at Worldwide Recipes.

~~~

Lemon-Basil Cookies

Ingredients

  • 1 cup fresh lemon basil leaves*
  • 1 3/4 cups sugar, divided
  • 1 pound butter or margarine, softened
  • 1/4 cup fresh lemon juice
  • 1 large egg
  • 6 cups all-purpose flour
  • Sugar

Preparation
Process basil and 1/4 cup sugar in a food processor until blended.
Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended.
Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten balls slightly with bottom of a glass dipped in sugar.
Bake at 350° for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely.
*Regular Italian (‘Genovese’) basil may be substituted for lemon basil.
Yield
Makes 6 1/2 dozen
Southern Living, APRIL 2004

~~~

Now, I intended to make Lemon-Basil Cookies, but I made a mistake in the recipe and ended up with this snappy ones rather than the intended soft ones. I like the soft ones, but my family didn’t–they LOVED the snaps. So….

Lemon-Basil Snaps

Ingredients

  • 1/2 cup fresh lemon basil leaves*
  • 1 3/4 cups sugar, divided
  • 1/2 pound butter or margarine, softened
  • 1/8 cup fresh lemon juice
  • 1 large egg
  • 3 cups all-purpose flour
  • Sugar

Preparation
Process basil, sugar and butter in food processor until creamy. Add lemon juice and egg, beating until blended. Transfer to a bowl big enough to add flour. Work together with hands, if necessary.
Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten balls slightly with bottom of a glass dipped in sugar.
Bake at 350° for 10-15 minutes or until lightly browned. Remove to wire racks to cool completely.
*Regular Italian (‘Genovese’) basil may be substituted for lemon basil.
Yield
Makes 6 – 8 dozen, depending on what size the balls turn out to be.

~~~

Crumpets Recipe

  • 1/2 cup warm water (105° – 115°)
  • 2 teaspoons sugar or honey
  • 1 tablespoon or 2 envelopes active dry yeast
  • 2 1/2 cups all-purpose flour or bread flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups milk

In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes.
Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place.
Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all. If you don’t have rings, you can try making them out of folded heavy-duty foil or short tin cans with bottom and top cut off, or you can do without.
Pour about 3 tablespoons of batter into each 3″ ring or about 1/4 cup loose in hot skillet and cook over medium low heat until set, about 10-15 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are ready to turn.
Remove the crumpets from the rings, turn, and brown the other side, if desired, for a minute or so.
Repeat until all the batter is used. If they didn’t get “holey” enough, cool and trim off the very top to reveal the “nooks and crannies”.
Toast and serve warm with butter and jam or clotted cream and jam. Makes 16 crumpets.

~~~

So that’s that.

MA

writing prompt: Have somebody print something out on the back of something that was not to have been shared.

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