• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

How To Set Buckwheat

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • In the evening take 1 qt. lukewarm water; put in crock; add 1 c. sweet
  • milk and a little salt. Add 1 c. Witch yeast or 1 cake yeast which has
  • been soaked. Thicken with buckwheat flour, including 1/2 c. wheat
  • flour. In the morning stir in a little soda and 1/2 tin cup
  • buttermilk. That evening add sufficient water to make desired amount;
  • thicken and let stand over night. Next morning thin as before. These
  • are very good cakes.
  • Source: Mrs. Pearl Temple, Jefferson Grange, KNox County, OH
  • Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
  • Compiled by members of Ohio State Grange Home Economics Committee.
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip


Recipe via Meal-Master (tm) v8.05

Title: How To Shape Danish Pastries
Categories: Pies & past, Hints, Tips & misc
Yield: 1 Servings

*** NON NE *****

Envelopes: Cut rolled out dough into squares about 4"x4". Place about 1
Tbsp filling in the middle of each one. Fold each corner into the center
(kind of like making a pinwheel) and press down.

Crescents: Cut rolled out dough into squares about 4"x4", as above. Bisect
(cut) each square diagonally (from corner to corner) to form two triangles.
Spread about 1 Tbsp filling on the hypotenuse (the long side) and roll up,
beginning with the base of the triangle and ending with the apes (the
point). Curve the rolls into crescents.

Cockscombs: Roll dough into a long rectangle. Lay a strip of nut filling
right down the middle and fold the dough over it. Press the edges firmly
together to seal. you now have something resembling a cylinder with a ridge
along one side. make slashes or gashes along that edge. There should be 4
or 5 on each pastry. Cockscombs are traditionally sprinkled with sugar and
almonds before baking.

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