LACEMAKER'S CATTERN CAKES - ENGLISH SPICED SUGAR COOKIES
"Cattern cakes" are spiced with cinnamon, lightly fruited and flavoured with caraway seeds; they are traditionally made by the English Nottingham lacemakers for the festivities on their special feast day. The recipe goes back to Tudor times, and has changed little over the centuries, although they are sometimes made with yeast dough. Also known as Catherine Cakes (after Catherine of Aragon, whom whilst imprisoned locally at Ampthill, heard of the lacemaker's financial plight, and destroyed all of her lace only to commission some more and give work to the local industry). They are specially prepared for St. Catherine's Day - the patroness of spinners, lace-makers, rope-makers and spinsters - on the 25th November, which is the lacemaker's special day. They are traditionally washed down with Hot Pot - a hot mixture of rum, beer and eggs. I find that I prefer mine with a cup of tea! These delicious little cakes are more like a soft and slightly chewy biscuit or cookie.
Provided by French Tart
Categories Dessert
Time 20m
Yield 12 Cattern Cakes
Number Of Ingredients 10
Steps:
- Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
- Add the melted butter and the beaten egg and mix well to give a soft dough.
- Roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm.
- Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
- Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices.
- Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
- Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top.
- Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like.
- Store in an airtight tin for up to 7 days.
Nutrition Facts : Calories 252.1, Fat 10.7, SaturatedFat 5.2, Cholesterol 35.8, Sodium 60.5, Carbohydrate 36, Fiber 1.6, Sugar 17.7, Protein 4.1
CATTERN (CATHERINE) CAKES
Made to celebrate St. Catherine's feast day on November 25th. St. Catherine was (or is) the patron saint of lacemakers. ST CATHERINES DAY NOVEMBER 25TH. (CATTERNS)[The two great holidays of the lace-makers was Tanders (St. Andrew's Day, Nov. 30th), and Catterns Day (St. Catherine's Day, Nov. 25th) reference: http://bobbins.lacefairy.com/BobbinMuseum/calender.htm
Provided by Queen Dragon Mom
Categories European
Time 25m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400 or Mark 6.
- Grease a baking tray.
- Sift flour and spices into a mixing bowl, stir in the currants, ground almonds and sugar.
- Add melted butter and egg, stirring to make a soft dough.
- Roll on a floured surface to a rectabgle approximately 10" x 20".
- Brush the dough with water, sprinkle with the sugar and cinnamon.
- roll up like a swiss roll, cut into slices 3/4 inch thick.
- Place on baking sheet, well apart, and bake for 10 to 15 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 308.2, Fat 13.1, SaturatedFat 6.3, Cholesterol 43, Sodium 435.7, Carbohydrate 44.5, Fiber 1.7, Sugar 24, Protein 4.8
PINK OR GREEN MARBLED ANGEL-FOOD CAKE
This cake serves either of the two spring holidays, St. Valentine's or St. Patrick's, and also serves as a model for any holiday you choose. Simply alter your choice of jello to complement your occasion. This is a beautiful cake and is nice to follow a heavier meal.
Provided by Lorraine of AZ
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 6
Steps:
- Prepare batter as directed on package by adding 1-1/4 cups water or the amount specified on package. You may make the angel food cake from scratch, if desired.
- Transfer about 1/3 of the batter into a small bowl; fold in the package of strawberry or lime jello.
- Alternately spoon batters into ungreased 10-inch tube pan.
- Zigzag spatula through batters to marble.
- Bake as directed. Cool cake by inverting over a funnel. Remove from pan.
- Meanwhile, prepare Fluffy Frosting: Dissolve a package of strawberry or lime jello in the boiling water. Chill until slightly thickened; blend in the Cool Whip.
- Frost cake. Garnish with strawberries or lime slices, if desired.
Nutrition Facts : Calories 197, Fat 4.2, SaturatedFat 3.5, Sodium 262.9, Carbohydrate 37.4, Fiber 0.1, Sugar 25.4, Protein 3.5
MASH OF NINE SORTS
Make and share this Mash of Nine Sorts recipe from Food.com.
Provided by Lauren H-C
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350Ëš Fahrenheit. Boil potatoes, carrots, rutabaga and parsnips in well-salted water for about 15-20 minutes, or until potatoes are very tender. Drain vegetables and return to pan. Meanwhile, melt butter in a small skillet over medium heat until foam starts to subside. Add leeks and sauté until leeks are soft and starting to brown.
- Mash the vegetables and then stir in the leeks (and butter), green peas and half the cheese. Stir in salt and pepper to taste then spread mixture in a casserole and top with the remaining cheese. Bake in the middle of the oven 40 minutes, or until cheese is starting to brown.
- If there are only two in your house (like mine), you can put half of the Mash of Nine Sorts (before baking) in an oven-proof refrigerator container for another dinner. I just put it in the oven while the oven comes up to temperature and then set the timer for 40 minutes.
Nutrition Facts : Calories 471.1, Fat 21.2, SaturatedFat 12.9, Cholesterol 57.9, Sodium 440.3, Carbohydrate 55.8, Fiber 12, Sugar 15.4, Protein 17.6
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