AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
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Abstractt<br />
This is a breakfast caake<br />
I make fo or the holidaays.<br />
It is spec cial because it is made onnly<br />
a few tim mes<br />
during the<br />
year, mosstly<br />
during th he cooler moonths.<br />
I start ted making it<br />
many yearss<br />
ago, when my kids<br />
were young,<br />
and it bbrings<br />
back nice n memoriees.<br />
Ingreedients<br />
Theory<br />
My apprroach<br />
to cooking<br />
is to kee ep things basic<br />
and<br />
1 cupp<br />
sugar<br />
comfortting.<br />
I believe<br />
you do not t have to usee<br />
fancy or<br />
1 ¼ cups white flour<br />
exotic inngredients<br />
too<br />
make wond derfully tasting<br />
food.<br />
2 teaspoons baking powd der<br />
Infusing the cookingg<br />
with love an nd care makees<br />
it taste<br />
4 tablespooons<br />
butter<br />
better, ttoo.<br />
1 egg, sligghtly<br />
beaten<br />
½ cuup<br />
milk<br />
Internattional<br />
Context<br />
1 tablesppoon<br />
sugar<br />
This is pretty<br />
much aan<br />
American dish which I picked up<br />
½ tablespooon<br />
cinnamon<br />
from a traditional<br />
coookbook.<br />
It probably p draaws<br />
on a<br />
farming tradition to have something<br />
warm aand<br />
hearty in n the morning.<br />
Methoddology<br />
1. Prehheat<br />
the oven<br />
at 375 o<br />
2. Buttter<br />
the bottoom<br />
of an 8 inch<br />
square paan<br />
or dish.<br />
3. In a large bowl, mix the 1 cup<br />
sugar, 1 ¼ cups flour,<br />
and 2 teaspoonss<br />
baking pow wder (photo 11).<br />
4. Blennd<br />
well with a large spoon<br />
(photo 2).<br />
Quicck<br />
Coffee Cake<br />
(from USA)<br />
John Dilyard d<br />
5. Slicee<br />
the 4 tablespoons<br />
butte er into smalller<br />
pieces<br />
and work it into the sugar, fl lour and bakking<br />
powder<br />
mixtture,<br />
using your<br />
fingers. Blend until tthe<br />
mixture<br />
reseembles<br />
coarsse<br />
meal.<br />
6. Add the ½ cup mmilk<br />
and the egg e and blennd<br />
until<br />
smoooth.<br />
Do nott<br />
over blend as the mixtuure<br />
will get<br />
stickky.<br />
7. Spooon<br />
the mixtuure<br />
into the pan p or dish, ccompletely<br />
coveering<br />
the botttom<br />
(photo 3).<br />
67
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