Savor the Flavor

Currant Scones

Ingredients: 1 cup currants

1 tsp. baking soda 3 tbsps. canola oil

1/4 cup fresh orange juice 2 cups all-purpose flour

1/4 cup sugar

1 cup buttermilk

1 tbsp. vanilla extract

1 tbsp. baking powder

Instructions: Soak the currants in the orange juice for an hour. Preheat the oven to 350 degrees. Lightly spray or wipe 2 baking sheets with vegetable oil. In a medium-size bowl, place all the remaining ingredients and stir with a fork until just blended; do not overmix. Add the soaked currants and the juice. Drop the dough in 2 tablespoon measures spaced about 1-1/2-inch apart, on the sheets. You should have 24 scones.

Bake for 10 to 12 minutes, until golden brown.

Note: The traditional tea-time scone, usually served with natural strawberry jam, clotted cream and of course, a cup of tea.

Anonymous Contribution, United Kingdom

Danish Rye Bread (Rugbrød)

Ingredients: 3/4 cup cracked rye kernels 3/4 cup cracked wheat

1-2/3 cups sour dough

3-1/3 cups water

3/4 cup flax seeds

1-2/3 cups all purpose flour

3/4 cup sunflower seeds

1-2/3 cups rye flour

1 tbsp. malt syrup (or dark syrup)

1 tbsp. salt

Instructions: Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Let it all soak for minimum 8 hours. This can be done overnight, so that you can continue the morning after. After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1 and 1/2 hours. Divide the dough into two portions and pour it into two normal bread pans. Cover the bread pans with some plastic foil. Let the dough rise for about 1 to 2 hours or until the bread pan is full of dough. Bake the rye breads at 360 degrees for about 1 hour. When done; remove the breads from the bread pans and let them cool off. When the breads completely cool; keep them in an airtight container or a plastic bag.

Jette Lund, Denmark

22

Savor The Flavor