Scones as requested

On Sun 31 Jul 2005 08:59:34p, Debbie wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Quoted message said:

On Sun 31 Jul 2005 08:35:09p, Debbie wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>> On Sun 31 Jul 2005 07:49:08p, Debbie wrote in rec.food.cooking:
>>>
>>>> Wayne Boatwright wrote:
>>>>>> On Sun 31 Jul 2005 06:42:56p, Debbie wrote in rec.food.cooking:
>>>>>>
>>>>>>> Rhonda Anderson wrote:
>>>>>>>>> "Ophelia" <[email hidden]> wrote in
>>>>>>>>> news:kV4He.42528$dN6.16827 @fe1.news.blueyonder.co.uk:
>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> "Bill" <[email hidden]> wrote in message
>>>>>>>>>> news:[email hidden]...
>>>>>>>>>>>
>>>>>>>>>>> Ophelia,
>>>>>>>>>>> I started going through the list of ingredients and I have
>>>>>>>>>>> some questions. I am not sure about some ingredients so I
>>>>>>>>>>> hope you can explain further:
>>>>>>>>>>>
>>>>>>>>>
>>>>>>>>>>>> 8oz SR flour (I hope this is "self-rising" flour?
>>>>>>>>>>
>>>>>>>>>> Yes it is🙂
>>>>>>>>>
>>>>>>>>> Ophelia, does UK SR flour contain salt? I know that ours
>>>>>>>>> here (Australia) doesn't, but I believe (from reading
>>>>>>>>> previous posts), that US self rising flour contains salt as
>>>>>>>>> well as baking powder. Something to note if making the
>>>>>>>>> recipe in the US.(I missed the earlier parts of this
>>>>>>>>> thread, so I may be wrong in thinking Bill is in the US).
>>>>>>>>>
>>>>>>>>>>>> 2 tablesp currants or sultanas
>>>>>>>>>>> (I don't think I have ever eaten these before...are they
>>>>>>>>>>> fresh or dried berries, grapes or fruits?) I can find
>>>>>>>>>>> raisins, blueberries, strawberries, peaches and pineapple
>>>>>>>>>>> at my neighborhood market...would they make acceptable
>>>>>>>>>>> substitutes?)
>>>>>>>>>>
>>>>>>>>>> They are dried currants or sultanas....(grapes I think) I
>>>>>>>>>> suppose you can use anything you want🙂
>>>>>>>>>
>>>>>>>>> I believe sultanas are known as golden raisins in the US.
>>>>>>>>> Currants are small dried grapes -
>>>>>>>
>>>>>>> I had currant bushes in my garden. They are a berry. I had
>>>>>>> both red and black.
>>>>>>>
>>>>>>> Debbie
>>>>>>
>>>>>> Sultanas are either the very same or similar to golden raisins
>>>>>> available int he States.
>>>>
>>>> I was going to suggest the golden raisins but was unsure if they
>>>> were exactly the same. I have seen sultanas in the market here
>>>> as well as golden raisins.
>>>
>>> They are not identical, but a good substitute. I have rarely seen
>>> sultanas for sale in the US. Both are made from pale green
>>> grapes.
>>>
>>>>
>>>> The red and black (there are also white)
>>>>>> currants you have are, indeed, berries and quite delicious.
>>>>>> However, they are totally unrelated to dried currants which are
>>>>>> made from a very small grape variety, Zante, I believe.
>>>>>>
>>>>
>>>> What would you call the currants (berries) if you dried them?
>>>> Maybe Berry Dried Currants? :-) I don't eat currants, dried or
>>>> otherwise. At least not often.
>>>
>>> Good question, although I've never seen them dried. They're best
>>> used fresh in desserts, jams, jellies, and conserves.
>>>
> Currants are apparently a genus of gooseberries, so named as a
> probable corruption of "Corinth" where zante grapes are produced
> and because they were the same size as the raisins from the zante
> grape this misnomer stuck. Here is the site.
>
> http://www.uga.edu/fruit/ribes.htm
>
> Debbie

Good going! I think I knew that they were related to gooseberries,
but I didn't know the actual origin or history. I'd give quite a
bit for a quart or two or gooseberries for a fresh gooseberry pie.
One of my very favorites!

Thanks for the info...

Used to make gooseberry pies. The good old days.:-)

Debbie

What stopped you? Lack of gooseberries? Lack of time?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

Quoted message said:

On Sun 31 Jul 2005 08:59:34p, Debbie wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
>> On Sun 31 Jul 2005 08:35:09p, Debbie wrote in rec.food.cooking:
>>
>>> Wayne Boatwright wrote:
>>>>> On Sun 31 Jul 2005 07:49:08p, Debbie wrote in rec.food.cooking:
>>>>>
>>>>>> Wayne Boatwright wrote:
>>>>>>>> On Sun 31 Jul 2005 06:42:56p, Debbie wrote in
>>>>>>>> rec.food.cooking:
>>>>>>>>
>>>>>>>>> Rhonda Anderson wrote:
>>>>>>>>>>> "Ophelia" <[email hidden]> wrote in
>>>>>>>>>>> news:kV4He.42528$dN6.16827 @fe1.news.blueyonder.co.uk:
>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>> "Bill" <[email hidden]> wrote in message
>>>>>>>>>>>> news:[email hidden]...
>>>>>>>>>>>>>
>>>>>>>>>>>>> Ophelia,
>>>>>>>>>>>>> I started going through the list of ingredients and I
>>>>>>>>>>>>> have some questions. I am not sure about some
>>>>>>>>>>>>> ingredients so I hope you can explain further:
>>>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>>>>> 8oz SR flour (I hope this is "self-rising" flour?
>>>>>>>>>>>>
>>>>>>>>>>>> Yes it is🙂
>>>>>>>>>>>
>>>>>>>>>>> Ophelia, does UK SR flour contain salt? I know that ours
>>>>>>>>>>> here (Australia) doesn't, but I believe (from reading
>>>>>>>>>>> previous posts), that US self rising flour contains salt
>>>>>>>>>>> as well as baking powder. Something to note if making the
>>>>>>>>>>> recipe in the US.(I missed the earlier parts of this
>>>>>>>>>>> thread, so I may be wrong in thinking Bill is in the US).
>>>>>>>>>>>
>>>>>>>>>>>>>> 2 tablesp currants or sultanas
>>>>>>>>>>>>> (I don't think I have ever eaten these before...are
>>>>>>>>>>>>> they fresh or dried berries, grapes or fruits?) I can
>>>>>>>>>>>>> find raisins, blueberries, strawberries, peaches and
>>>>>>>>>>>>> pineapple at my neighborhood market...would they make
>>>>>>>>>>>>> acceptable substitutes?)
>>>>>>>>>>>>
>>>>>>>>>>>> They are dried currants or sultanas....(grapes I think)
>>>>>>>>>>>> I suppose you can use anything you want🙂
>>>>>>>>>>>
>>>>>>>>>>> I believe sultanas are known as golden raisins in the US.
>>>>>>>>>>> Currants are small dried grapes -
>>>>>>>>>
>>>>>>>>> I had currant bushes in my garden. They are a berry. I
>>>>>>>>> had both red and black.
>>>>>>>>>
>>>>>>>>> Debbie
>>>>>>>>
>>>>>>>> Sultanas are either the very same or similar to golden
>>>>>>>> raisins available int he States.
>>>>>>
>>>>>> I was going to suggest the golden raisins but was unsure if
>>>>>> they were exactly the same. I have seen sultanas in the
>>>>>> market here as well as golden raisins.
>>>>>
>>>>> They are not identical, but a good substitute. I have rarely
>>>>> seen sultanas for sale in the US. Both are made from pale
>>>>> green grapes.
>>>>>
>>>>>>
>>>>>> The red and black (there are also white)
>>>>>>>> currants you have are, indeed, berries and quite delicious.
>>>>>>>> However, they are totally unrelated to dried currants which
>>>>>>>> are made from a very small grape variety, Zante, I believe.
>>>>>>>>
>>>>>>
>>>>>> What would you call the currants (berries) if you dried them?
>>>>>> Maybe Berry Dried Currants? :-) I don't eat currants, dried
>>>>>> or otherwise. At least not often.
>>>>>
>>>>> Good question, although I've never seen them dried. They're
>>>>> best used fresh in desserts, jams, jellies, and conserves.
>>>>>
>>> Currants are apparently a genus of gooseberries, so named as a
>>> probable corruption of "Corinth" where zante grapes are produced
>>> and because they were the same size as the raisins from the zante
>>> grape this misnomer stuck. Here is the site.
>>>
>>> http://www.uga.edu/fruit/ribes.htm
>>>
>>> Debbie
>>
>> Good going! I think I knew that they were related to
>> gooseberries, but I didn't know the actual origin or history.
>> I'd give quite a bit for a quart or two or gooseberries for a
>> fresh gooseberry pie. One of my very favorites!
>>
>> Thanks for the info...
>>
Used to make gooseberry pies. The good old days.:-)

Debbie

What stopped you? Lack of gooseberries? Lack of time?

DH passed away. Moved away from gooseberry bush. DH enjoyed the pie more
than I did. I don't eat much in the lines of dessert. 1 pie is generally
too much for just me.

Debbie

On Sun 31 Jul 2005 09:31:06p, Debbie wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Quoted message said:

On Sun 31 Jul 2005 08:59:34p, Debbie wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>> On Sun 31 Jul 2005 08:35:09p, Debbie wrote in rec.food.cooking:
>>>
>>>> Wayne Boatwright wrote:
>>>>>> On Sun 31 Jul 2005 07:49:08p, Debbie wrote in rec.food.cooking:
>>>>>>
>>>>>>> Wayne Boatwright wrote:
>>>>>>>>> On Sun 31 Jul 2005 06:42:56p, Debbie wrote in
>>>>>>>>> rec.food.cooking:
>>>>>>>>>
>>>>>>>>>> Rhonda Anderson wrote:
>>>>>>>>>>>> "Ophelia" <[email hidden]> wrote in
>>>>>>>>>>>> news:kV4He.42528$dN6.16827 @fe1.news.blueyonder.co.uk:
>>>>>>>>>>>>
>>>>>>>>>>>>>
>>>>>>>>>>>>> "Bill" <[email hidden]> wrote in message
>>>>>>>>>>>>> news:[email hidden]...
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> Ophelia,
>>>>>>>>>>>>>> I started going through the list of ingredients and I
>>>>>>>>>>>>>> have some questions. I am not sure about some
>>>>>>>>>>>>>> ingredients so I hope you can explain further:
>>>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>>>>> 8oz SR flour (I hope this is "self-rising" flour?
>>>>>>>>>>>>>
>>>>>>>>>>>>> Yes it is🙂
>>>>>>>>>>>>
>>>>>>>>>>>> Ophelia, does UK SR flour contain salt? I know that ours
>>>>>>>>>>>> here (Australia) doesn't, but I believe (from reading
>>>>>>>>>>>> previous posts), that US self rising flour contains salt
>>>>>>>>>>>> as well as baking powder. Something to note if making the
>>>>>>>>>>>> recipe in the US.(I missed the earlier parts of this
>>>>>>>>>>>> thread, so I may be wrong in thinking Bill is in the US).
>>>>>>>>>>>>
>>>>>>>>>>>>>>> 2 tablesp currants or sultanas
>>>>>>>>>>>>>> (I don't think I have ever eaten these before...are
>>>>>>>>>>>>>> they fresh or dried berries, grapes or fruits?) I can
>>>>>>>>>>>>>> find raisins, blueberries, strawberries, peaches and
>>>>>>>>>>>>>> pineapple at my neighborhood market...would they make
>>>>>>>>>>>>>> acceptable substitutes?)
>>>>>>>>>>>>>
>>>>>>>>>>>>> They are dried currants or sultanas....(grapes I think)
>>>>>>>>>>>>> I suppose you can use anything you want🙂
>>>>>>>>>>>>
>>>>>>>>>>>> I believe sultanas are known as golden raisins in the US.
>>>>>>>>>>>> Currants are small dried grapes -
>>>>>>>>>>
>>>>>>>>>> I had currant bushes in my garden. They are a berry. I
>>>>>>>>>> had both red and black.
>>>>>>>>>>
>>>>>>>>>> Debbie
>>>>>>>>>
>>>>>>>>> Sultanas are either the very same or similar to golden
>>>>>>>>> raisins available int he States.
>>>>>>>
>>>>>>> I was going to suggest the golden raisins but was unsure if
>>>>>>> they were exactly the same. I have seen sultanas in the
>>>>>>> market here as well as golden raisins.
>>>>>>
>>>>>> They are not identical, but a good substitute. I have rarely
>>>>>> seen sultanas for sale in the US. Both are made from pale
>>>>>> green grapes.
>>>>>>
>>>>>>>
>>>>>>> The red and black (there are also white)
>>>>>>>>> currants you have are, indeed, berries and quite delicious.
>>>>>>>>> However, they are totally unrelated to dried currants which
>>>>>>>>> are made from a very small grape variety, Zante, I believe.
>>>>>>>>>
>>>>>>>
>>>>>>> What would you call the currants (berries) if you dried them?
>>>>>>> Maybe Berry Dried Currants? :-) I don't eat currants, dried
>>>>>>> or otherwise. At least not often.
>>>>>>
>>>>>> Good question, although I've never seen them dried. They're
>>>>>> best used fresh in desserts, jams, jellies, and conserves.
>>>>>>
>>>> Currants are apparently a genus of gooseberries, so named as a
>>>> probable corruption of "Corinth" where zante grapes are produced
>>>> and because they were the same size as the raisins from the zante
>>>> grape this misnomer stuck. Here is the site.
>>>>
>>>> http://www.uga.edu/fruit/ribes.htm
>>>>
>>>> Debbie
>>>
>>> Good going! I think I knew that they were related to
>>> gooseberries, but I didn't know the actual origin or history.
>>> I'd give quite a bit for a quart or two or gooseberries for a
>>> fresh gooseberry pie. One of my very favorites!
>>>
>>> Thanks for the info...
>>>
> Used to make gooseberry pies. The good old days.:-)
>
> Debbie

What stopped you? Lack of gooseberries? Lack of time?

DH passed away. Moved away from gooseberry bush. DH enjoyed the pie
more than I did. I don't eat much in the lines of dessert. 1 pie is
generally too much for just me.

Debbie

Oh, I'm very sorry, Debbie. My condolences. Pie is my very favorite
dessert, in fact almost my favorite food. :-) Most other desserts I can
take or leave. OTOH, my SO is a cake eater and cares very little for pie.
We don't eat desserts on a daily basis, but when I bake, it's 1 pie and 1
cake. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Bill the currants I refer to in the recipe are dried as are the
sultanas.

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bill said:

Rhonda Anderson said:

"Ophelia" <[email hidden]> wrote in news:kV4He.42528$dN6.16827
@fe1.news.blueyonder.co.uk:

>
> "Bill" <[email hidden]> wrote in message
> news:[email hidden]...
>>
>> Ophelia,
>> I started going through the list of ingredients and I have some
>> questions. I am not sure about some ingredients so I hope you can
>> explain further:
>>

>>>8oz SR flour
>> (I hope this is "self-rising" flour?
>
> Yes it is🙂

Ophelia, does UK SR flour contain salt? I know that ours here
(Australia)
doesn't, but I believe (from reading previous posts), that US self
rising
flour contains salt as well as baking powder. Something to note if
making
the recipe in the US.(I missed the earlier parts of this thread, so I
may
be wrong in thinking Bill is in the US).

>>>2 tablesp currants or sultanas
>> (I don't think I have ever eaten these before...are they fresh or
>> dried berries, grapes or fruits?) I can find raisins, blueberries,
>> strawberries, peaches and pineapple at my neighborhood
>> market...would
>> they make acceptable substitutes?)
>
> They are dried currants or sultanas....(grapes I think) I suppose
> you
> can use anything you want🙂

I believe sultanas are known as golden raisins in the US. Currants
are
small dried grapes - not sure of their availability in the US (again
assuming that Bill is in the US - if he's not, I apologise). If you
couldn't find currants, sultanas on their own make a nice fruit
scone.
Date scones are also nice - substitute chopped dried dates for the
sultanas and currants.

Rhonda Anderson
Cranebrook, NSW, Australia

yes, thank you very much for the assist Rhonda! I know I have seen
golden raisins and dates in my market...maybe I'll use dates in the
Scones! I know my ex-wife used to make some kind of chewy cookie like
goodie out of dates in a brownie pan.

Bill
Charlotte-USA

Sun Maid produces regular raisins, golden raisins and Zante currants.
You should be able to find them in your local grocery.

Also from NC

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent
indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Ophelia said:

Bill the currants I refer to in the recipe are dried as are the
sultanas.

So are the Sun Maid Zante currants. They come in a box like regular
raisins.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sun 31 Jul 2005 11:48:34p, Ophelia wrote in rec.food.cooking:

Quoted message said:

Bill the currants I refer to in the recipe are dried as are the
sultanas.

Dried currants, of course. But that makes me wonder if fresh currents
would be an interesting variation. I've made scones using fresh
raspberries that were delicious.

Quoted message said:

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bill said:

On Sun, 31 Jul 2005 14:19:00 GMT, Rhonda Anderson
<[email hidden]> wrote:

>"Ophelia" <[email hidden]> wrote in news:kV4He.42528$dN6.16827
>@fe1.news.blueyonder.co.uk:
>
>>
>> "Bill" <[email hidden]> wrote in message
>> news:[email hidden]...
>>>
>>> Ophelia,
>>> I started going through the list of ingredients and I have some
>>> questions. I am not sure about some ingredients so I hope you can
>>> explain further:
>>>
>
>>>>8oz SR flour
>>> (I hope this is "self-rising" flour?
>>
>> Yes it is🙂
>
>Ophelia, does UK SR flour contain salt? I know that ours here
>(Australia)
>doesn't, but I believe (from reading previous posts), that US self
>rising flour contains salt as well as baking powder. Something to note
>if making the recipe in the US.(I missed the earlier parts of this
>thread, so I may be wrong in thinking Bill is in the US).
>
>>>>2 tablesp currants or sultanas
>>> (I don't think I have ever eaten these before...are they fresh or
>>> dried berries, grapes or fruits?) I can find raisins, blueberries,
>>> strawberries, peaches and pineapple at my neighborhood
>>> market...would they make acceptable substitutes?)
>>
>> They are dried currants or sultanas....(grapes I think) I suppose
>> you can use anything you want🙂
>
>I believe sultanas are known as golden raisins in the US. Currants
>are small dried grapes - not sure of their availability in the US
>(again assuming that Bill is in the US - if he's not, I apologise). If
>you couldn't find currants, sultanas on their own make a nice fruit
>scone. Date scones are also nice - substitute chopped dried dates for
>the sultanas and currants.
>
>
>Rhonda Anderson
>Cranebrook, NSW, Australia

yes, thank you very much for the assist Rhonda! I know I have seen
golden raisins and dates in my market...maybe I'll use dates in the
Scones! I know my ex-wife used to make some kind of chewy cookie like
goodie out of dates in a brownie pan.

Bill
Charlotte-USA

Sun Maid produces regular raisins, golden raisins and Zante currants.
You should be able to find them in your local grocery.

Also from NC

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent
indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 31 Jul 2005 11:48:34p, Ophelia wrote in rec.food.cooking:

Quoted message said:

Bill the currants I refer to in the recipe are dried as are the
sultanas.

Dried currants, of course. But that makes me wonder if fresh currents
would be an interesting variation. I've made scones using fresh
raspberries that were delicious.

Always worth trying something new🙂)

Wayne have you had email from me?

On Mon 01 Aug 2005 10:01:38a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 31 Jul 2005 11:48:34p, Ophelia wrote in rec.food.cooking:

Quoted message said:

Bill the currants I refer to in the recipe are dried as are the
sultanas.

Dried currants, of course. But that makes me wonder if fresh currents
would be an interesting variation. I've made scones using fresh
raspberries that were delicious.

Always worth trying something new🙂)

Wayne have you had email from me?

Not since you sent the recipe. In fact I got 2 of the same. Did you not
get my reply?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Mon 01 Aug 2005 10:01:38a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 31 Jul 2005 11:48:34p, Ophelia wrote in rec.food.cooking:

>Bill the currants I refer to in the recipe are dried as are the
>sultanas.

Dried currants, of course. But that makes me wonder if fresh currents
would be an interesting variation. I've made scones using fresh
raspberries that were delicious.

Always worth trying something new🙂)

Wayne have you had email from me?

Not since you sent the recipe. In fact I got 2 of the same. Did you not
get my reply?

The currants used in baking are not real currants, but small raisins
and Sultanas are raisins, too, perhaps originally from Turkey. Or
not, I really do not know.

As far as I know, you cannot substitute real fresh currants for the
small, dried raisins. They are completely different fruits.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 01 Aug 2005 10:01:38a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 31 Jul 2005 11:48:34p, Ophelia wrote in rec.food.cooking:

> Bill the currants I refer to in the recipe are dried as are the
> sultanas.

Dried currants, of course. But that makes me wonder if fresh
currents
would be an interesting variation. I've made scones using fresh
raspberries that were delicious.

Always worth trying something new🙂)

Wayne have you had email from me?

Not since you sent the recipe. In fact I got 2 of the same. Did you
not
get my reply?

Hmm I sent the cake and I got a reply.. since then I sent a pie

On Mon 01 Aug 2005 10:35:32a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 01 Aug 2005 10:01:38a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Sun 31 Jul 2005 11:48:34p, Ophelia wrote in rec.food.cooking:
>
>> Bill the currants I refer to in the recipe are dried as are the
>> sultanas.
>
> Dried currants, of course. But that makes me wonder if fresh
> currents would be an interesting variation. I've made scones using
> fresh raspberries that were delicious.

Always worth trying something new🙂)

Wayne have you had email from me?

Not since you sent the recipe. In fact I got 2 of the same. Did you
not get my reply?

Hmm I sent the cake and I got a reply.. since then I sent a pie

I'll recheck my e-mail and let you know.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 01 Aug 2005 10:35:32a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 01 Aug 2005 10:01:38a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Sun 31 Jul 2005 11:48:34p, Ophelia wrote in rec.food.cooking:
>
>> Bill the currants I refer to in the recipe are dried as are the
>> sultanas.
>
> Dried currants, of course. But that makes me wonder if fresh
> currents would be an interesting variation. I've made scones using
> fresh raspberries that were delicious.

Always worth trying something new🙂)

Wayne have you had email from me?

Not since you sent the recipe. In fact I got 2 of the same. Did you
not get my reply?

Hmm I sent the cake and I got a reply.. since then I sent a pie

It appears that my e-mail program isn't notifying me like it should when I
get new mail. Your reply about dessertspoons was there as well as the pie,
to which I will reply shortly by e-mail.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 01 Aug 2005 10:35:32a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 01 Aug 2005 10:01:38a, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" <[email hidden]> wrote in message
> news:[email hidden]...
>> On Sun 31 Jul 2005 11:48:34p, Ophelia wrote in rec.food.cooking:
>>
>>> Bill the currants I refer to in the recipe are dried as are the
>>> sultanas.
>>
>> Dried currants, of course. But that makes me wonder if fresh
>> currents would be an interesting variation. I've made scones
>> using
>> fresh raspberries that were delicious.
>
> Always worth trying something new🙂)
>
> Wayne have you had email from me?

Not since you sent the recipe. In fact I got 2 of the same. Did
you
not get my reply?

Hmm I sent the cake and I got a reply.. since then I sent a pie

It appears that my e-mail program isn't notifying me like it should
when I
get new mail. Your reply about dessertspoons was there as well as the
pie,
to which I will reply shortly by e-mail.

No problem🙂

Wayne Boatwright said:

Quoted message said:

On Sun 31 Jul 2005 09:31:06p, Debbie wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
>> On Sun 31 Jul 2005 08:59:34p, Debbie wrote in rec.food.cooking:
>>
>>> Wayne Boatwright wrote:
>>>>> On Sun 31 Jul 2005 08:35:09p, Debbie wrote in rec.food.cooking:
>>>>>
>>>>>> Wayne Boatwright wrote:
>>>>>>>> On Sun 31 Jul 2005 07:49:08p, Debbie wrote in
>>>>>>>> rec.food.cooking:
>>>>>>>>
>>>>>>>>> Wayne Boatwright wrote:
>>>>>>>>>>> On Sun 31 Jul 2005 06:42:56p, Debbie wrote in
>>>>>>>>>>> rec.food.cooking:
>>>>>>>>>>>
>>>>>>>>>>>> Rhonda Anderson wrote:
>>>>>>>>>>>>>> "Ophelia" <[email hidden]> wrote in
>>>>>>>>>>>>>> news:kV4He.42528$dN6.16827 @fe1.news.blueyonder.co.uk:
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> "Bill" <[email hidden]> wrote in message
>>>>>>>>>>>>>>> news:[email hidden]...
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>> Ophelia,
>>>>>>>>>>>>>>>> I started going through the list of ingredients and
>>>>>>>>>>>>>>>> I have some questions. I am not sure about some
>>>>>>>>>>>>>>>> ingredients so I hope you can explain further:
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>> 8oz SR flour (I hope this is "self-rising" flour?
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> Yes it is🙂
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> Ophelia, does UK SR flour contain salt? I know that
>>>>>>>>>>>>>> ours here (Australia) doesn't, but I believe (from
>>>>>>>>>>>>>> reading previous posts), that US self rising flour
>>>>>>>>>>>>>> contains salt as well as baking powder. Something to
>>>>>>>>>>>>>> note if making the recipe in the US.(I missed the
>>>>>>>>>>>>>> earlier parts of this thread, so I may be wrong in
>>>>>>>>>>>>>> thinking Bill is in the US).
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>> 2 tablesp currants or sultanas
>>>>>>>>>>>>>>>> (I don't think I have ever eaten these before...are
>>>>>>>>>>>>>>>> they fresh or dried berries, grapes or fruits?) I
>>>>>>>>>>>>>>>> can find raisins, blueberries, strawberries,
>>>>>>>>>>>>>>>> peaches and pineapple at my neighborhood
>>>>>>>>>>>>>>>> market...would they make acceptable substitutes?)
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> They are dried currants or sultanas....(grapes I
>>>>>>>>>>>>>>> think) I suppose you can use anything you want🙂
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> I believe sultanas are known as golden raisins in the
>>>>>>>>>>>>>> US. Currants are small dried grapes -
>>>>>>>>>>>>
>>>>>>>>>>>> I had currant bushes in my garden. They are a berry. I
>>>>>>>>>>>> had both red and black.
>>>>>>>>>>>>
>>>>>>>>>>>> Debbie
>>>>>>>>>>>
>>>>>>>>>>> Sultanas are either the very same or similar to golden
>>>>>>>>>>> raisins available int he States.
>>>>>>>>>
>>>>>>>>> I was going to suggest the golden raisins but was unsure if
>>>>>>>>> they were exactly the same. I have seen sultanas in the
>>>>>>>>> market here as well as golden raisins.
>>>>>>>>
>>>>>>>> They are not identical, but a good substitute. I have
>>>>>>>> rarely seen sultanas for sale in the US. Both are made
>>>>>>>> from pale green grapes.
>>>>>>>>
>>>>>>>>>
>>>>>>>>> The red and black (there are also white)
>>>>>>>>>>> currants you have are, indeed, berries and quite
>>>>>>>>>>> delicious. However, they are totally unrelated to dried
>>>>>>>>>>> currants which are made from a very small grape variety,
>>>>>>>>>>> Zante, I believe.
>>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> What would you call the currants (berries) if you dried
>>>>>>>>> them? Maybe Berry Dried Currants? :-) I don't eat
>>>>>>>>> currants, dried or otherwise. At least not often.
>>>>>>>>
>>>>>>>> Good question, although I've never seen them dried. They're
>>>>>>>> best used fresh in desserts, jams, jellies, and conserves.
>>>>>>>>
>>>>>> Currants are apparently a genus of gooseberries, so named as
>>>>>> a probable corruption of "Corinth" where zante grapes are
>>>>>> produced and because they were the same size as the raisins
>>>>>> from the zante grape this misnomer stuck. Here is the site.
>>>>>>
>>>>>> http://www.uga.edu/fruit/ribes.htm
>>>>>>
>>>>>> Debbie
>>>>>
>>>>> Good going! I think I knew that they were related to
>>>>> gooseberries, but I didn't know the actual origin or history.
>>>>> I'd give quite a bit for a quart or two or gooseberries for a
>>>>> fresh gooseberry pie. One of my very favorites!
>>>>>
>>>>> Thanks for the info...
>>>>>
>>> Used to make gooseberry pies. The good old days.:-)
>>>
>>> Debbie
>>
>> What stopped you? Lack of gooseberries? Lack of time?
>>
DH passed away. Moved away from gooseberry bush. DH enjoyed the
pie more than I did. I don't eat much in the lines of dessert. 1
pie is generally too much for just me.

Debbie

Oh, I'm very sorry, Debbie. My condolences. Pie is my very favorite
dessert, in fact almost my favorite food. :-) Most other desserts I
can take or leave. OTOH, my SO is a cake eater and cares very
little for pie. We don't eat desserts on a daily basis, but when I
bake, it's 1 pie and 1 cake. :-)

Thanks Wayne. I miss cooking for him, but I am also enjoying cooking for
myself the types of food that I like best. I enjoy lighter types foods and
lighter preps. DH enjoyed the heavier types, deep fried etc.

Debbie

Wayne Boatwright said:

Quoted message said:

On Sun 31 Jul 2005 11:48:34p, Ophelia wrote in rec.food.cooking:

Quoted message said:

Bill the currants I refer to in the recipe are dried as are the
sultanas.

Dried currants, of course. But that makes me wonder if fresh
currents would be an interesting variation. I've made scones using
fresh raspberries that were delicious.

I was wondering that myself as the discussion progressed. Dried Currants
are no more than a type of raisin as are Sultanas. Regular raisins probably
work well also. Fresh fruit would probably add more liquid to the mix. If
using fresh raspberries didn't cause a problem then the currants would
probably work well also.

Debbie

On Mon 01 Aug 2005 05:04:20p, Debbie wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Quoted message said:

On Sun 31 Jul 2005 09:31:06p, Debbie wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>> On Sun 31 Jul 2005 08:59:34p, Debbie wrote in rec.food.cooking:
>>>
>>>> Wayne Boatwright wrote:
>>>>>> On Sun 31 Jul 2005 08:35:09p, Debbie wrote in rec.food.cooking:
>>>>>>
>>>>>>> Wayne Boatwright wrote:
>>>>>>>>> On Sun 31 Jul 2005 07:49:08p, Debbie wrote in
>>>>>>>>> rec.food.cooking:
>>>>>>>>>
>>>>>>>>>> Wayne Boatwright wrote:
>>>>>>>>>>>> On Sun 31 Jul 2005 06:42:56p, Debbie wrote in
>>>>>>>>>>>> rec.food.cooking:
>>>>>>>>>>>>
>>>>>>>>>>>>> Rhonda Anderson wrote:
>>>>>>>>>>>>>>> "Ophelia" <[email hidden]> wrote in
>>>>>>>>>>>>>>> news:kV4He.42528$dN6.16827 @fe1.news.blueyonder.co.uk:
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>> "Bill" <[email hidden]> wrote in message
>>>>>>>>>>>>>>>> news:[email hidden]...
>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>> Ophelia,
>>>>>>>>>>>>>>>>> I started going through the list of ingredients and
>>>>>>>>>>>>>>>>> I have some questions. I am not sure about some
>>>>>>>>>>>>>>>>> ingredients so I hope you can explain further:
>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>>> 8oz SR flour (I hope this is "self-rising" flour?
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>> Yes it is🙂
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> Ophelia, does UK SR flour contain salt? I know that
>>>>>>>>>>>>>>> ours here (Australia) doesn't, but I believe (from
>>>>>>>>>>>>>>> reading previous posts), that US self rising flour
>>>>>>>>>>>>>>> contains salt as well as baking powder. Something to
>>>>>>>>>>>>>>> note if making the recipe in the US.(I missed the
>>>>>>>>>>>>>>> earlier parts of this thread, so I may be wrong in
>>>>>>>>>>>>>>> thinking Bill is in the US).
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>>> 2 tablesp currants or sultanas
>>>>>>>>>>>>>>>>> (I don't think I have ever eaten these before...are
>>>>>>>>>>>>>>>>> they fresh or dried berries, grapes or fruits?) I
>>>>>>>>>>>>>>>>> can find raisins, blueberries, strawberries, peaches
>>>>>>>>>>>>>>>>> and pineapple at my neighborhood market...would they
>>>>>>>>>>>>>>>>> make acceptable substitutes?)
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>> They are dried currants or sultanas....(grapes I
>>>>>>>>>>>>>>>> think) I suppose you can use anything you want🙂
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> I believe sultanas are known as golden raisins in the
>>>>>>>>>>>>>>> US. Currants are small dried grapes -
>>>>>>>>>>>>>
>>>>>>>>>>>>> I had currant bushes in my garden. They are a berry. I
>>>>>>>>>>>>> had both red and black.
>>>>>>>>>>>>>
>>>>>>>>>>>>> Debbie
>>>>>>>>>>>>
>>>>>>>>>>>> Sultanas are either the very same or similar to golden
>>>>>>>>>>>> raisins available int he States.
>>>>>>>>>>
>>>>>>>>>> I was going to suggest the golden raisins but was unsure if
>>>>>>>>>> they were exactly the same. I have seen sultanas in the
>>>>>>>>>> market here as well as golden raisins.
>>>>>>>>>
>>>>>>>>> They are not identical, but a good substitute. I have
>>>>>>>>> rarely seen sultanas for sale in the US. Both are made
>>>>>>>>> from pale green grapes.
>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> The red and black (there are also white)
>>>>>>>>>>>> currants you have are, indeed, berries and quite
>>>>>>>>>>>> delicious. However, they are totally unrelated to dried
>>>>>>>>>>>> currants which are made from a very small grape variety,
>>>>>>>>>>>> Zante, I believe.
>>>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> What would you call the currants (berries) if you dried
>>>>>>>>>> them? Maybe Berry Dried Currants? :-) I don't eat
>>>>>>>>>> currants, dried or otherwise. At least not often.
>>>>>>>>>
>>>>>>>>> Good question, although I've never seen them dried. They're
>>>>>>>>> best used fresh in desserts, jams, jellies, and conserves.
>>>>>>>>>
>>>>>>> Currants are apparently a genus of gooseberries, so named as
>>>>>>> a probable corruption of "Corinth" where zante grapes are
>>>>>>> produced and because they were the same size as the raisins
>>>>>>> from the zante grape this misnomer stuck. Here is the site.
>>>>>>>
>>>>>>> http://www.uga.edu/fruit/ribes.htm
>>>>>>>
>>>>>>> Debbie
>>>>>>
>>>>>> Good going! I think I knew that they were related to
>>>>>> gooseberries, but I didn't know the actual origin or history.
>>>>>> I'd give quite a bit for a quart or two or gooseberries for a
>>>>>> fresh gooseberry pie. One of my very favorites!
>>>>>>
>>>>>> Thanks for the info...
>>>>>>
>>>> Used to make gooseberry pies. The good old days.:-)
>>>>
>>>> Debbie
>>>
>>> What stopped you? Lack of gooseberries? Lack of time?
>>>
> DH passed away. Moved away from gooseberry bush. DH enjoyed the
> pie more than I did. I don't eat much in the lines of dessert. 1
> pie is generally too much for just me.
>
> Debbie

Oh, I'm very sorry, Debbie. My condolences. Pie is my very favorite
dessert, in fact almost my favorite food. :-) Most other desserts I
can take or leave. OTOH, my SO is a cake eater and cares very
little for pie. We don't eat desserts on a daily basis, but when I
bake, it's 1 pie and 1 cake. :-)

Thanks Wayne. I miss cooking for him, but I am also enjoying cooking
for myself the types of food that I like best. I enjoy lighter types
foods and lighter preps. DH enjoyed the heavier types, deep fried etc.

Debbie

Your DH and I would probably have gotten on well together! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 01 Aug 2005 05:07:31p, Debbie wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Quoted message said:

On Sun 31 Jul 2005 11:48:34p, Ophelia wrote in rec.food.cooking:

> Bill the currants I refer to in the recipe are dried as are the
> sultanas.

Dried currants, of course. But that makes me wonder if fresh
currents would be an interesting variation. I've made scones using
fresh raspberries that were delicious.

I was wondering that myself as the discussion progressed. Dried
Currants are no more than a type of raisin as are Sultanas. Regular
raisins probably work well also. Fresh fruit would probably add more
liquid to the mix. If using fresh raspberries didn't cause a problem
then the currants would probably work well also.

Debbie

Yes, I think they'd work well. Also, fresh blueberries work well in
scones. As for dried fruit, I often use other dried fruit in scones. I
especially like snipped dried apricots as well as dried cranberries.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Fri, 29 Jul 2005 14:20:55 GMT, "Ophelia" <[email hidden]>

Quoted message said:

Rich Fruit Scones

8oz SR flour

half teasp salt

1 ½ oz lard

1 tablesp sugar

2 tablesp currants or sultanas

1 egg. (best but put aside one tablesp for tops)

Milk to make a soft dough

Mix the flour and salt in basin and rub the butter with the finger tips
until it looks like breadcrumbs. Hold it high to make sure there is
plenty of air incorporated. Mix in the sugar and the currants. Then
stir in with knife enough beaten egg and milk to make a soft dough.

Handle very gently. Pat out gently into a round about half an inch
thick and cut out shapes preferred

Place on greased baking sheet and brush over the tops with the beaten
egg. Bake in hot oven 425o- 450 F about 10 minutes

You may use butter or hard margarine instead of lard

Instead of fruit you may make them plain or with grated cheese

Hello Ophelia!
I tried making your Scone recipe tonight for dinner. They were very
good! I think I put a little too much milk in the mixture...when you
said put enough milk in there to make a soft dough...I thought you
meant for me to pour the last inch and a half of milk out of the
bottom of my quart milk jug...I estimate I must have poured three
fourths of a cup of milk in there...it was like pancake batter so I
added more flour to stiffen it up...believe it or not they were still
delicious! Thanks again for posting the recipe!

Bill

"Bill" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 29 Jul 2005 14:20:55 GMT, "Ophelia" <[email hidden]>
Hello Ophelia!
I tried making your Scone recipe tonight for dinner. They were very
good! I think I put a little too much milk in the mixture...when you
said put enough milk in there to make a soft dough...I thought you
meant for me to pour the last inch and a half of milk out of the
bottom of my quart milk jug...I estimate I must have poured three
fourths of a cup of milk in there...it was like pancake batter so I
added more flour to stiffen it up...believe it or not they were still
delicious! Thanks again for posting the recipe!

Oh blimey LOL.... Well so long as you enjoyed them🙂 Perhaps you could
give them another try now you know better🙂)))