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Scottish Morning Rolls

  ----- Original Message ----- 
  From: Sheila 
  To: phaedrus
  Sent: Sunday, August 31, 2003 5:01 PM
  Subject: hope you can help me

  When I was a little girl I remember my father taking me to a scottish bakery.  
  Every saturday we would get "Scottish Morning Rolls".  They were a yeast type 
  roll that you heated and top with butter and "Tate & Lyles Golden Syrup".  When 
  I was 10, I visited my Grandmother in Fraserburgh Scotland, and every morning 
  I had one of these rolls for breakfast...they were wonderful.  My father has 
  since passed away I have know way of finding out this recipe.   I hope you can 
  help,  I would love to share this memory with my own children regarding their 
  heritage.  thanks ever so much.  Look forward to your reply.           
 Sheila from Ontario

Hi Sheila,

I believe that these rolls are also called "baps". See below for four recipes.


  Scottish Morning Rolls 

  These rolls are best served warm, as soon as they are baked. In Scotland they are a 
  firm favourite for breakfast with a fried egg and bacon.

  Makes 10

  Unbleached plain white flour - 450g (1 lb), plus extra for dusting
  Salt - 2 tsp
  Fresh yeast - 20g (3/4 oz)
  Lukewarm milk - 150 ml (5 fl oz)
  Lukewarm water - 150 ml (5 fl oz)
  Milk - 2 tbsp, for glazing


  Grease two baking sheets. Sift the flour and salt together into a large bowl and make 
  a well in the centre. Mix the yeast with the milk, then mix in the water. Add to the 
  centre of the flour and mix together to form a soft dough.

  Knead the dough lightly in the bowl, then cover with lightly oiled clear film and leave 
  to rise, in a warm place, for 1 hour, or until doubled in bulk. Turn the dough out on to 
  a lightly floured surface and knock back.

  Divide the dough into 10 equal pieces. Knead lightly and, using a rolling pin, shape 
  each piece to a flat oval 10 x 7.5 cm (4 x 3 inches) or in a flat round 9 cm (31/2 inches) 
  in diameter.

  Transfer to the prepared baking sheets, spaced well apart, and cover with oiled clear film. 
  Leave to rise, in a warm place, for about 30 minutes.

  Meanwhile, preheat the oven to 200 C / 400 F / Gas 6. Press each roll in the centre with 
  your three middle fingers to equalise the air bubbles and to help prevent blistering. Brush 
  with milk and dust with flour. Bake for 15-20 minutes or until lightly browned. Dust with 
  more flour and cool slightly on a wire rack. Serve warm
  Scottish Morning Rolls Or Scotch Baps  
  Try this recipe for baps.

  4 cups strong flour
  half a cup mashed potatoe 
  1 cup hand hot water
  1 tablespoon sugar
  1 teaspoon salt
  1 1/2 teaspoons yeast
  2 tablespoons sunflower oil

  place ingredients into your breadmaker, set on dough cycle.
  Once the cycle has finished, turn out onto a floured surface, cut the dough into 2. 
  Roll out each peice into a circle and cut each circle into 6 triangles. You can either 
  leave in triangles (as I do) or shape into balls. Now place onto prepared baking trays.
  I prove mine by placing each baking tray on a bowl of hot water and cover the rolls with 
  cling film, leave to rise for about 45 minutes, bake for 10 - 15 minutes. This amount of 
  dough should make 12 rolls.
  In case you are wondering about the actually makes a lighter roll! Do not add 
  butter to your mash potato though. 
  Baps (Scottish Yeast Rolls) 

  2 scant teaspoons active dry yeast (or less than 1 package)
  2/3 cup lukewarm milk (whole is best)
  2/3 cup water
  2 teaspoons salt
  3 cups unbleached flour, plus extra for finishing

  Dissolve the yeast in the milk and water in a medium bowl. Sift the salt with the flour 
  into a large bowl. Pour the well-mixed wet mixture into the dry mixture and stir. If this 
  dough is too stiff, add a little more milk.
  Turn out onto a floured board and knead lightly. Place dough in an oiled bowl, cover with 
  a clean towel, and let rise in a warm place for about 1 1/2 hours.

  Flour a baking sheet. Punch down the dough and divide it into 8 or 9 portions. Form these 
  into ovals, and set them on the baking sheet, leaving as much room as possible between them. 
  Cover with plastic wrap touching the dough to prevent a skin from forming and let them sit 
  for 15 minutes to rise again. Preheat the oven to 425 degrees Fahrenheit.
  Brush the tops and sides of the baps with milk, then sprinkle with flour.
  With a floury finger, make a deepish impression in the center of each bap.
  Bake on the center shelf of the oven for 15 to 20 minutes, or until puffed and just golden.
  More flour can be sifted over the finished baps if desired.
  Serve warm. Yield: 8-9 rolls.
  Scottish Baps

  I had these bread rolls while in Scotland. I had them for breakfast with bacon and lunch 
  for sandwiches-good stuff! Prep time does NOT include rising time.

  1 (7.00    g) package dry active yeast 
  1   teaspoon icing sugar 
  3 1/2   cups plain flour 
  1   cup warm milk 
  1 1/2   teaspoons salt 
  3   tablespoons melted butter or lard 
  1   tablespoon flour, for dusting 

  1. Lightly dust two cooking sheets and set aside. 
  2. In a small or medium bowl combine the yeast, sugar and 2 T. 
  3. flour. 
  4. Gradually blend in the warm milk until smooth. 
  5. Cover with plastic wrap and let stand for 10 minutes or until foamy. 
  6. Sift together the remaining flour and salt in a large bowl. 
  7. Make a well. 
  8. Add the milk mixture along with the melted butter. 
  9. Mix to a soft dough. 
  10. Turn out onto a lightly floured board and kneed for 3-4 minutes. 
  11. Shape into a ball, place in a large, oiled bowl and cover with plastic wrap. 
  12. Place in a warm place and let rise for 1 hour. 
  13. Preheat oven to 425 degrees. 
  14. Turn dough out onto a lightly floured board and knead again for 2 minutes. 
  15. Divide into 12 pieces. 
  16. Roll each piece into a flat oval, around 1/4 to 1/2 inch thick, and place on 
      the prepared baking sheet. 
  17. When all baps are rolled out cover and let rise for 15 minutes. 
  18. Make an indent in center of each oval with your finger. 
  19. Bake for 25-30 minutes until well browned and cooked through. 
  20. Cool slightly and serve or save for sandwich rolls.  

Williams Sonoma Chocolate Caramel Apples

----- Original Message ----- 
From: Nono
To: phaedrus
Sent: Monday, September 01, 2003 10:44 PM
Subject: Wm Sonoma apples

> Love this site. Need recipe for chocolate covered apples that are sold 
> in the William Sonoma stores..  I think they are a granny smith apple 
> dipped in caramel and nuts, they are then sliced thin to eat as you want. 
> They are very very good.  Thanks Nono

Hello Nono,

They are Fuji apples. See below.


Williams Sonoma Chocolate Caramel Fuji Apples

Microwave oven 750 watts
Conventional oven 375 degrees

24 ounces Brachs MilkMaid caramels
24 ounces Guittard real semi sweet chocolate chips
24 ounces raw nonpareil almonds
3 tablespoons light corn syrup
3 tablespoons vanilla extract
6 Fuji apples (grocery story variety average weight 8 ounces each)
parchment paper

Toast almonds:
Preheat oven to 375 degrees. Pour raw almonds
onto dry cookie sheet, distributing them
evenly. Toast in oven for 15 minutes, turning
them at 5-minute intervals. The skins will be
golden brown and beginning to crack open.
Remove from oven and let cool to room
temperature. When cool, pour 1/2-cup
increments into food processor assembled with
chopping blade. Pulse food processor in 2-
second intervals, only enough to break the
almonds into chunks. Pour each batch onto 9 x
13-cake pan until all almonds are chopped.
Make a 3-inch wide well in the center of the
almonds and set aside.

Prepare apples and utensils:
Wash and dry apples and set aside. Line clean
flat baking sheet with parchment paper.

Prepare Caramel:
Remove cellophane wrappers from caramels and
place caramels in 1 1/2-quart glass bowl. Pour
corn syrup and vanilla over caramels and place
bowl in microwave. On full power, microwave
caramels for 4-5 minutes stirring at 1-minute
intervals. ****Important: even though it will
appear like the caramels are just being moved
around in the bowl for the first 2 minutes, it
is important to do so to distribute the heat
evenly. Continue stirring until the corn syrup
and vanilla are incorporated into the caramel
and mixture is completely smooth.

Dip Apples:
Place one apple in center of hot caramel.
Using sturdy serving spoon, draw caramel up
sides of apple. Being careful to leave apple
top exposed. Lifting the apple from bowl with
spoon, press index finger on exposed apple top
to guide apple onto lined baking sheet.
Continue with remaining apples, spacing them 2
inches apart from each other on baking sheet.
Let caramel cool completely before dipping
into chocolate. To test caramel, the apples
will immediately release from paper if given a
quick tug. If caramel stays adhered to
paper..let cool further until they immediately

Temper Chocolate:
Open two 12-ounce bags of chocolate chips.
Reserve 2/3 cup and set aside. Pour remaining
chocolate chips into 1 1/2-quart glass bowl.
Set microwave at 50% power and microwave
chocolate chips for 4 minutes stirring at 1-
minute intervals. Allow temperature to reach
101 degrees -106 degrees. Pour reserved
chocolate chips in melted chocolate and stir
until all chips are melted completely and
temperature is 89 degrees - 90 degrees.

Assemble Apples:
Pour tempered chocolate into center of 9 x 13
baking pan. Place one carameled apple in
center of melted chocolate. Using a clean dry
spatula, draw chocolate up on sides of apple
covering caramel. Slide slotted pancake turner
underneath the apple and lift to edge of pan.
Gently tap the bottom of turner to allow
excess chocolate to drain into pan. Transfer
chocolate covered apple to well in almonds and
gently press almonds with your hands into
chocolate Continue with remaining apples.
Place pan of chocolate covered caramel apples
in the refrigerator for 15 minutes, until
chocolate has set.

Argentinian Cookies

   ----- Original Message ----- 
  From: Terry 
  To: phaedrus
  Sent: Sunday, August 31, 2003 7:17 PM
  Subject: Argentinian desserts

  Hi Phaedrus

  Would you know of any Argentinean desserts, preferably cookies - for a class project 
  for my granddaughter - something she can take to school for 5th graders.

  Thank you for any help you can give me.


Hello Terry,

Alfajores are an Argentinian cookie. See below for two recipes. The dulche de leche makes them very authentic.


  Alfajores De Maizena Rellenos Con Dulce De Leche

  12 T. butter
  1 C. sugar
  1 egg
  2 egg yolks
  2 T. cognac (can be omitted)
  2 1/2 C. cornstarch 
  1 C. all-purpose flour
  1 tsp. vanilla extract
  1/2 tsp. baking powder
  Zest of 1/2 lemon
  Dulce de Leche
  Grated coconut 
  * Dulce de leche can be found in any good Hispanic market or see below to make it yourself.

  Cream the butter and sugar together. Add the remaining ingredients except the dulce de leche 
  and coconut and mix well. Turn onto a floured work surface and knead until the dough is smooth. 
  Let the dough rest for 15 minutes.

  Roll the dough out to a thickness of about 1/4 inch and cut into 2-inch rounds. Place on a 
  greased cookie sheet and bake in a preheated 300 F oven for 20 minutes. When cool, spread 
  some dulce de leche on the bottom half of the cookies and make a sandwich with the remaining 
  cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, 
  and roll the sides in the grated coconut. Makes about 12 cookie sandwiches.

  Dulce de leche
  Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in 
  larger shallow pan. Fill larger pan with hot water. Bake at 425F for 1 hour or until thick and 
  caramel-colored. Beat until smooth. 
  Alfajores Danubio


  200 g (1 cup) fine sugar
  vanilla essence
  almond essence
  250 g (1 cup)ground almonds
  300 g (1 1/2 cup) butter
  3 eggs 
  1/4 kg (2 1/2 cups) unbleached flour
  375 ml (1 1/2 cup) dulce de leche*
  the rind of 1 lemon


  In a large bowl, beat the butter with the sugar and the vanilla and almond essences. 
  Add the eggs. Mash in the unbleached flour and the bitter almonds. Knead until the 
  ingredients are incorporated. 
  Cover the bowl and refrigerate for 30 minutes. 
  On a lightly floured surface, smooth out the dough and cut out circles with a cookie-cutter 
  or with the mouth of a small jar. 
  Grease and flour a cookie sheet. Arrange the circles on the sheet, keeping at least 1 cm 
  distance between the circles, and bake on 180C until the edges turn golden (approx. 15-20 min). 
  Using a spatula or wooden spoon, spread dulce de leche* or marmelade on half the cookies, then 
  cover them with the other half. 

  *Dulce de Leche
  Take a can (or however many cans you want) of sweetened condensed milk, place in a pot, 
  fill with water to cover, bring to a boil then simmer for 3 hours. Add water as needed 
  to keep the cans covered and turn the cans over halfway through. Remove from water, cool 
  and pour into a container. If you don't cool the cans before you open them the Dulce de Leche 
  tends to explode all over your kitchen. 

Chocolate Bombe

  ----- Original Message ----- 
  From: Karen
  To: phaedrus
  Sent: Saturday, August 30, 2003 10:11 PM
  Subject: Last resort!!


  I am desperately trying to find a recipe for a desert called the Bombe, I first had this from 
  a bakery called, Le Chic French Bakery on Washington Ave. It's chocolate mousse, covered in a 
  hard chocolate shell with gold shavings on top. They refuse to give out the recipe, so I was 
  hoping you could be of some help.

  Thanks so much,

Hi Karen,

Gosh, I don't think that I can help if you must have that particular bombe recipe. I could not locate any recipes from Le Chic French Bakery at all.

There are dozens of chocolate bombe recipes and a lot of variety in them. Some are made with mousse and some with ice cream. Some are served hot and some are served cold. Some have cake in them and some don't. See below for some examples.


  Death by Chocolate Bombe

  White Mousse 
  1    square baker's semi-sweet baking chocolate, melted 
  1   teaspoon unflavoured gelatin 
  2/3   cup whipping cream 
  6    squares baker's white chocolate 
  2   tablespoons butter 
  2    eggs, separated 
  1/4   cup sugar 

  Dark Mousse 
  1/3   cup whipping cream 
  5    squares baker's semi-sweet baking chocolate 
  2   tablespoons butter 
  2    eggs, seperated 
  1/4   cup sugar 

  1. Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate 
     (criss-cross thin lines); freeze 
  2. WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes. 
  3. Bring cream to a boil; remove from heat. 
  4. Add white chocolate and butter; stir until melted. 
  5. Blend in egg yolks. 
  6. Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form. 
  7. Fold into chocolate mixture; pour into prepared bowl. 
  8. Freeze 30 minutes. 
  9. DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step. 
  10. Freeze until set, at least 8 hours. 
  11. Unmould onto serving plate, remove plastic wrap. 
  Chocolate Bombe

  2 pkgs. lady fingers, split 
  1/2 c. Grand Marnier or dark rum 
  3 pkgs. (12 oz each) semi-sweet chocolate bits 
  2 c. unsalted butter at room temperature 
  4 c. sifted confectioners sugar 
  16 large egg yolks 
  11/2 TBS vanilla extract
  For the glaze:
  12 oz. semisweet chocolate bits 
  2 TBS unsalted butter 

  1. Line a 2 qt. bowl with plastic wrap.
  2. Brush the split side of the lady fingers with the liqour. Line the bowl with the lady fingers, 
     split side to the inside. Reserve the rest for the top.
  3. Melt the chocolate in double boiler, stirring constantly.
  4. Beat the butter, sugar and egg yolks in a large mixing bowl until fluffy.
  5. At low speed, gradually beat in melted chocolate and vanilla extract.
  6. Pour the mixture into the ladyfinger-lined bowl. Cover the top with the rest of the lady fingers.
  7. Refrigerate overnight to allow to set.
  8. Invert the bombe onto a serving plate.
  9. Make the glaze by melting the chocolate and butter in a small sauce pan over low heat until smooth.
  10. Spread glaze completely over the bombe.

  To Serve: Chill slightly and cut into thin wedges. 
  Triple-Chocolate Bombe
  12 Servings

  1 pkg (21 ounces) brownie mix, batter prepared according to package directions
  1/2 gallon Vanilla fudge swirl ice cream, softened
  1 Container (16 ounces) chocolate frosting

  Bake the brownies according to the package directions, using a 
  9" x 13" baking pan. Let cool then cut into squares. Line a 
  2-1/2-quart bowl with plastic wrap. Press the brownie squares
  into the bowl, forming a brownie bowl. Spoon the softened ice 
  cream into the brownie bowl, cover and freeze for 6 hours, or 
  until firm. Microwave the frosting on high power for 20 to 30 
  seconds, or until pourable (see Tips).

  Invert the ice cream bombe onto a platter and remove the 
  plastic wrap. Pour the melted frosting evenly over the cake, 
  coating completely. Freeze until the frosting is firm, then 
  serve or cover and keep frozen until ready to serve.

  Preparation Tips: Be sure to microwave the frosting in a
  microwave-safe container. And go ahead and substitute your 
  favorite flavor of ice cream, if there's one you prefer.
  Chocolate Bombe Dessert

  1 bar (4 oz) Bakers semi sweet chocolate
  1/2 cup finely chopped walnuts (black walnuts add best flavor) or pecans.
  3 tablespoons water
  1 teaspoon vanilla
  1 cup whipping cream
  1 egg separated
  1/4 teaspoon cream de tartar

  Stir chocolate in the water in top of double boiler until melted; remove from heat and add 
  a little to egg yolk to temper it, then add this mixture to chocolate, cool until thickened. 

  Add the vanilla and nuts and fold in the whipped cream. Beat egg white with cream de tartar 
  till stiff. Fold into chocolate mixture.

  Line Bombe form (the middle size mixing bowl will work) with Saran wrap and then with lady 
  fingers or sponge cake. Pour in the chocolate mixture and place in refrigerator for four hours. 

  Turn out on serving plate and ice with another cup of whipped cream flavored with 1/2 teaspoon 
  rum and 2 tablespoons powdered sugar. Garnish with shaved semi sweet chocolate. 

Awrey's Date Cookies

----- Original Message ----- 
From: Phyllis
To: phaedrus
Sent: Tuesday, September 02, 2003 1:30 PM
Subject: Awreys date and nut bars

> Can you find the ingredients they use in their date and nut bars
> especially the crust which is unlike a pie dough      Phyllis

Hi Phyllis,

Sorry, no luck with the bars. the only Awrey's recipe that I can find is for their date cookies. See below.


Awrey's Date Cookies

1 c. brown sugar
3/4 c. butter
1 1/2 c. quick oatmeal (dry)
1/2 t. salt
1 1/2 c. flour
1 t. baking soda

Mix everything as if for a pie crust. Pat one half of the mixture on a
buttered (8x8x2 inch) pan. (or a small cookie sheet with an edge). Press
down firmly and spread on the filling. Cover with the other half of the
oatmeal mixture and press down lightly. Bake at 350 for 10-15 minutes. Cut
into squares
1 pck. dates
1/2 c. water
1/2 c. sugar

Cook til smooth. (raspberry or strawberry jam may also be used as filling.
Can add 1 c. chopped nuts into the filling too.)


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