
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
|
Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
|
|
|
|
|
|
Check some related videos
Similar recipes:
Cape breton oatcakes Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shortening with fingertips. Mix in water with fork, until ball forms; divide in half.
On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 Pictou county oatcakes Combine dry ingredients and cut in shortening. Dissolve baking soda in the
boiling water and add, continuing to mix with a knife. Mold with the hands
and shape into a long wedge. Slice off and bake in a 400F oven for 10
minutes.
This recipe Oatcakes (not sweet) Combine the oats, salt and flour. Cut in the shortening and add enough
water to dampen and form a ball. (A food processor does the work in a
jiffy). Leave to swell for ten minutes. Divide the dough and roll each
part to 1/8" thickness; sli |
Loading...
|