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Welsh Cakes

Continent: Europe Country: Wales Recipe Source: Mary Berry ( Woks of Life ) If a scone and a pancake had a baby, it would be the Welsh Cake. We completely devoured these small cakes. They are tender, sweet, and well-flavored, studded with currants and allspice. They're also known as bakestones, after the traditional tool used to cook them. Modern Welsh Cakes are made on a heavy griddle. Since Welsh Cakes are like chocolate chip cookies or apple pie---common dishes in their country of origin with numerous family recipes---I had to find a recipe I could trust. I opted to use Mary Berry's, based on the success I found with her treacle tart recipe. My only caveat for this recipe would be to consider reducing it by half, or freezing half of the dough if you aren't serving four people. It makes 2 dozen cakes, which is more than enough for two, and these are addictive enough that you might end up eating all of them in one day, ...

Hojarascas

Continent: North America Country: Mexico Recipe Source: Love and Tacos I'll be the first to admit I don't know a lot about traditional Mexican dishes. I grew up in southern California, but I saw a lot more fusion-style, Cali-Mexican dishes and a lot more street tacos than baked goods. My first attempt at research led to a post about hojarascas, where the author waxed eloquently about fall and crunchy leaves and how the season made them feel. Since crunchy leaves are one of my favorite things, I decided to make an attempt at the cookies the author described, cookies that share the name in Spanish for "crunchy leaves"--- hojarascas . The author warned that the cookie dough might be dry and mine really was. I had to add nearly a cup and a half of water to make it remotely workable. I thought at first I did something wrong, but as I reread through the recipe now, the amount of cinnamon listed (3 tbsp) seems really high. The author reduced the recip...

Scottish Shortbread

Continent: Europe Country: Scotland Recipe Source: King Arthur Flour Information Source: History of Scottish Shortbread Traditional shortbread might be more than 800 years old, but historians haven't pinned down an exact age. The Romans invasion of England heavily influenced that countries cuisine, but the Romans never really made into Scotland. This led to Scottish cuisine being distinct from that of their southern neighbor with dishes like haggis, scones, oatcakes, and of course, shortbread. Mary, Queen of Scots, was purportedly quite fond of a thinner version of shortbread made with caraway seeds. Shortbread started as a creative way to use up leftover bread dough. It was pressed thin, then baked at low temperature until it dried out. Eventually, the yeast in the dough was replaced by the key performer shortbread is best known for today: butter. I chose to make shortbread because I wanted to "visit" Scotland again via my oven. I was luck...

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