Date: Sat, 4 Jul 2009 04:50:52 GMT -------------- BEGIN bread-bakers.v109.n026 -------------- 001 - "lhyson@mindspring.com" < - Mario Lo Pinto The Art of Italian Cooking 002 - Lorna Noble Subject: Mario Lo Pinto The Art of Italian Cooking Date: Sun, 28 Jun 2009 19:59:43 -0400 I came across a website that is an unusual book club that has this available if that is what is of interest. http://www.paperbackswap.com/book/details/116143-The+Art+of+Italian+Cooking Louise --------------- MESSAGE bread-bakers.v109.n026.2 --------------- From: Lorna Noble Subject: Orna Nobles's Quick Scone Recipe Date: Mon, 29 Jun 2009 14:09:39 +0100 >From: >This recipe intrigues me, but isn't it a bit too excessive using >1-1/2 cup of lemonade (between the lemonade AND fizzy lemonade when >not using cream? Well, it worked for me. I use fizzy lemonade exclusively (can't get the non-fizzy kind here anyway) and have a bottle sitting on the shelf specifically for scone making as I don't drink the stuff. We've tried soda water too, but I think you do need the sweetness from the lemonade to make the scones taste "right". >I assume that when using equal amounts of cream and fizzy lemonade >it causes the cream to curdle... Not that I'd noticed. Basically, the oil/lemonade sub is based on the fact that cream is about 40% fat, so half oil half liquid will do in a pinch. There are times when I want to bake scones, all the shops are shut, and I've nothing in the fridge.... >Also it seems as if the dough would be too wet... Nope. Not my dough anyway. It's soft, but it's perfectly cuttable and bakes wonderfully. >Can you add bits of dried fruit to this dough? Oh yes. We've tried chopped apricots, chopped dates, raisins, and sunflower seeds (separately!) using between 1/2 and 1 cup full of the fruit pieces to a single quantity of dough. Hope that helps. Lorna --------------- MESSAGE bread-bakers.v109.n026.3 --------------- From: Subject: Re: Lorna Nobles's Quick Scone Recipe Date: Mon, 29 Jun 2009 07:48:23 -1000 Thank you so much Lorna. Almost too hot to bake here at the moment, but I will be trying your recipe soon Sonia --------------- MESSAGE bread-bakers.v109.n026.4 --------------- From: RebecB8@aol.com Subject: Re: The Art of Italian Cooking Date: Mon, 29 Jun 2009 22:27:25 EDT dave to find the book that you are looking for try powell's books in portland oregon and powell's books for cooks. both have a website and they have all manner of used and new books. also try sam weller's used bookstore in salt lake city, utah. hope this helps molly --------------- END bread-bakers.v109.n026 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved