-=> Quoting Janis Kracht to Jim Weller <=-

 > we don't use olive oil. Roslind's dad called them "dough gods"
 > and used lard. Today we usually use canola oil.

 JK> I've used canola oil in a pinch.. but it is a rare time when I am out
 JK> of olive oil [...]  everyone's tastes are different.

True enough. Often because of how our tastes developed as kids. My
background is British and a little bit German. Roslind is French and
a little bit Saulteaux (Cree) and we're both country not city so
lard tastes more "normal" than olive oil. And you, despite having a
suspiciously Dutchy-Germanish name, are distinctly Italian! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lardy Cake
 Categories: Breads, British
      Yield: 8 Servings
 
      4 oz Lard
      3 oz Caster sugar
      8 oz White bread dough
      2 oz Currants
      1 ts Mixed spice
           Little milk
 
  Roll dough into an oblong. Dot with lard, sprinkle with sugar,
  currants and a little spice. Fold in three and roll out again. Repeat
  this process until all dry ingredients are used (except a little
  sugar), then fold in three to form a flat roll. Brush with milk,
  sprinkle with sugar and leave to rise for about 30 mins. Place on a
  greased and floured baking sheet and bake in a moderate oven for
  30-40 mins. Cool on a wire tray.
  
  Kitchen in the Hills by Elizabeth West

  From: Kane Guy Date: 04 Mar 97 National Cooking Echo Ä
 
MMMMM



Cheers

Jim


... I suppose that I shall have to die beyond my means.

___ Blue Wave/QWK v2.20