Earth Bread Crescent Cakes
This recipe is a proper replacement for traditional almond crescent cakes in the cake and ale ceremonies. This bread relates closely to earth and is a good grounding aid.
1/3 cup butter
2 1/4 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/4 cup milk
1 cup creamed corn
1/8 teaspoon each parsley, oregano, thyme, basil and garlic powder
Melt the butter in a 13 x 9-inch pan. Sift together the flour, baking powder, sugar and salt. Stir in the milk, corn and spices. Turn the dough onto a floured surface and knead lightly. Roll to a 1/2-inch thickness. Cut into crescent shapes and place in the melted butter, turning so that each side is coated in butter. Cook at 450 degrees for 18 minutes. Serve warm.
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