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Thread: Shortbread and shortenin' bread.

  1. #1
    James Silverton Guest

    Default Shortbread and shortenin' bread.

    Hello All!

    There has been a thread on shortbread and shortenin' bread in
    alt.usage.english of all places. From what I can tell of the recipes,
    Scottish shortbread and American Southern Shortenin' bread ("Mamas's
    little baby loves ...") are identical, contain an almost unbelievable
    amount of butter and taste great. Is my impression correct that
    authentic recipes contain only butter, brown sugar and flour?
    --


    James Silverton
    Potomac, Maryland

    Email, with obvious alterations:
    not.jim.silverton.at.verizon.not


  2. #2
    Lynn from Fargo Guest

    Default Re: Shortbread and shortenin' bread.

    On Oct 29, 9:33*am, "James Silverton" <not.jim.silver...@verizon.not>
    wrote:
    > Hello All!
    >
    > There has been a thread on shortbread and shortenin' bread in
    > alt.usage.english of all places. From what I can tell of the recipes,
    > Scottish shortbread and American Southern Shortenin' bread ("Mamas's
    > little baby loves ...") are identical, contain an almost unbelievable
    > amount of butter and taste great. Is my impression correct that
    > authentic recipes contain only butter, brown sugar and flour?
    > --
    >
    > James Silverton
    > Potomac, Maryland
    >
    > Email, with obvious alterations:
    > not.jim.silverton.at.verizon.not


    AFAIK yes. Although the sugar in Scottish shortbread would most
    likely be white,
    Also the butter MUST be real!
    Lynn in Fargo

  3. #3
    jmcquown Guest

    Default Re: Shortbread and shortenin' bread.

    Lynn from Fargo wrote:
    > On Oct 29, 9:33 am, "James Silverton" <not.jim.silver...@verizon.not>
    > wrote:
    >> Hello All!
    >>
    >> There has been a thread on shortbread and shortenin' bread in
    >> alt.usage.english of all places. From what I can tell of the recipes,
    >> Scottish shortbread and American Southern Shortenin' bread ("Mamas's
    >> little baby loves ...") are identical, contain an almost unbelievable
    >> amount of butter and taste great. Is my impression correct that
    >> authentic recipes contain only butter, brown sugar and flour?
    >> --
    >>
    >> James Silverton
    >> Potomac, Maryland
    >>

    >
    > AFAIK yes. Although the sugar in Scottish shortbread would most
    > likely be white,
    > Also the butter MUST be real!
    > Lynn in Fargo



    My Scottish grandmother's recipe specifically stated don't use margarine!
    And yes, the sugar is white, not brown sugar.

    Jill


  4. #4
    Omelet Guest

    Default Re: Shortbread and shortenin' bread.

    In article <Zm%Nk.1170$[email protected]>,
    "James Silverton" <[email protected]> wrote:

    > Hello All!
    >
    > There has been a thread on shortbread and shortenin' bread in
    > alt.usage.english of all places. From what I can tell of the recipes,
    > Scottish shortbread and American Southern Shortenin' bread ("Mamas's
    > little baby loves ...") are identical, contain an almost unbelievable
    > amount of butter and taste great. Is my impression correct that
    > authentic recipes contain only butter, brown sugar and flour?
    >
    >
    >
    > James Silverton
    > Potomac, Maryland
    >
    > Email, with obvious alterations:
    > not.jim.silverton.at.verizon.not


    Shortbread that I'm familiar with is flour, butter and powdered sugar.

    Shortnin' bread is white bread, sugar and milk.

    That's what mom taught me anyway. :-) Your googles may vary.
    --
    Peace! Om

    "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

  5. #5
    The Cook Guest

    Default Re: Shortbread and shortenin' bread.

    On Wed, 29 Oct 2008 11:16:31 -0600, Omelet <[email protected]>
    wrote:

    >In article <Zm%Nk.1170$[email protected]>,
    > "James Silverton" <[email protected]> wrote:
    >
    >> Hello All!
    >>
    >> There has been a thread on shortbread and shortenin' bread in
    >> alt.usage.english of all places. From what I can tell of the recipes,
    >> Scottish shortbread and American Southern Shortenin' bread ("Mamas's
    >> little baby loves ...") are identical, contain an almost unbelievable
    >> amount of butter and taste great. Is my impression correct that
    >> authentic recipes contain only butter, brown sugar and flour?
    >>
    >>
    >>
    >> James Silverton
    >> Potomac, Maryland
    >>
    >> Email, with obvious alterations:
    >> not.jim.silverton.at.verizon.not

    >
    >Shortbread that I'm familiar with is flour, butter and powdered sugar.
    >
    >Shortnin' bread is white bread, sugar and milk.
    >
    >That's what mom taught me anyway. :-) Your googles may vary.



    The recipe from "The Southern Cookbook" says flour, brown sugar and
    butter.

  6. #6
    Omelet Guest

    Default Re: Shortbread and shortenin' bread.

    In article <[email protected]>,
    The Cook <[email protected]> wrote:

    > On Wed, 29 Oct 2008 11:16:31 -0600, Omelet <[email protected]>
    > wrote:
    >
    > >In article <Zm%Nk.1170$[email protected]>,
    > > "James Silverton" <[email protected]> wrote:
    > >
    > >> Hello All!
    > >>
    > >> There has been a thread on shortbread and shortenin' bread in
    > >> alt.usage.english of all places. From what I can tell of the recipes,
    > >> Scottish shortbread and American Southern Shortenin' bread ("Mamas's
    > >> little baby loves ...") are identical, contain an almost unbelievable
    > >> amount of butter and taste great. Is my impression correct that
    > >> authentic recipes contain only butter, brown sugar and flour?
    > >>
    > >>
    > >>
    > >> James Silverton
    > >> Potomac, Maryland
    > >>
    > >> Email, with obvious alterations:
    > >> not.jim.silverton.at.verizon.not

    > >
    > >Shortbread that I'm familiar with is flour, butter and powdered sugar.
    > >
    > >Shortnin' bread is white bread, sugar and milk.
    > >
    > >That's what mom taught me anyway. :-) Your googles may vary.

    >
    >
    > The recipe from "The Southern Cookbook" says flour, brown sugar and
    > butter.


    Everybody's versions are going to vary. ;-d

    And that's not a bad thing.
    --
    Peace! Om

    "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

  7. #7
    Lou Decruss Guest

    Default Re: Shortbread and shortenin' bread.

    On Wed, 29 Oct 2008 11:26:57 -0600, Omelet <[email protected]>
    wrote:


    >> The recipe from "The Southern Cookbook" says flour, brown sugar and
    >> butter.

    >
    >Everybody's versions are going to vary. ;-d
    >
    >And that's not a bad thing.


    Yep. It's a very good thing. Gale Gand was on foodtv before but I
    don't watch it any more so I don't know if she still is. Googling
    will tell you who she is. I got this on 3/3/03. It's great with
    milk, coffee, tea, or even better with beer.

    Lou

    http://www.foodnetwork.com/recipes/g...ipe/index.html

    Cornmeal Shortbread

    Prep Time:
    15 min
    Inactive Prep Time:
    1 min
    Cook Time:
    15 min

    Level:
    Easy

    Serves:
    80 cookies

    1 cup butter
    6 tablespoons powdered sugar
    1 teaspoon vanilla extract
    2 cups flour
    6 tablespoons cornmeal, plus more for coating
    3/4 teaspoon salt

    In a mixer with the paddle attachment, cream the butter. Add the
    powdered sugar and mix in. Add the vanilla extract and mix in. Add the
    dry ingredients and mix until blended.

    Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in
    plastic wrap and chill at least one hour or overnight.

    Preheat oven to 300 degrees F.

    Slice shortbread dough thinly and bake on a silpat or parchment paper
    for 12 to 15 minutes. The shortbread will still be blonde, and they
    will crisp once cool.



  8. #8
    Christine Dabney Guest

    Default Re: Shortbread and shortenin' bread.

    On Wed, 29 Oct 2008 12:28:06 -0500, Lou Decruss <[email protected]>
    wrote:


    >Yep. It's a very good thing. Gale Gand was on foodtv before but I
    >don't watch it any more so I don't know if she still is. Googling
    >will tell you who she is.


    No, she isn't on FoodTV anymore. She is a highly respected pastry
    chef... I remember her shows, and I learned several things from
    her...not that I can remember them anymore!!

    I think she was on with Julia Child, in one of her Baking with Julia
    episodes.

    Christine

  9. #9
    Lou Decruss Guest

    Default Re: Shortbread and shortenin' bread.

    On Wed, 29 Oct 2008 11:32:56 -0600, Christine Dabney
    <[email protected]> wrote:

    >On Wed, 29 Oct 2008 12:28:06 -0500, Lou Decruss <[email protected]>
    >wrote:
    >
    >
    >>Yep. It's a very good thing. Gale Gand was on foodtv before but I
    >>don't watch it any more so I don't know if she still is. Googling
    >>will tell you who she is.

    >
    >No, she isn't on FoodTV anymore. She is a highly respected pastry
    >chef... I remember her shows, and I learned several things from
    >her...not that I can remember them anymore!!
    >
    >I think she was on with Julia Child, in one of her Baking with Julia
    >episodes.
    >
    >Christine


    Yep. Chef and part owner of:

    http://www.trurestaurant.com/welcome.html

    Not a cheap place. It always gets the top marks in Chicago magazine.
    Also the top price range. <sigh>

    She is a very cool woman. I think she's from Evanston which is where
    Chris M from Tex-ass was originally from.

    Lou

  10. #10
    Christine Dabney Guest

    Default Re: Shortbread and shortenin' bread.

    On Wed, 29 Oct 2008 12:39:14 -0600, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > Lou Decruss <[email protected]> wrote:


    >> Cornmeal Shortbread


    >> 1 cup butter
    >> 6 tablespoons powdered sugar
    >> 1 teaspoon vanilla extract
    >> 2 cups flour
    >> 6 tablespoons cornmeal, plus more for coating
    >> 3/4 teaspoon salt



    >And it's wheat free which is good for me as well as others.



    Uhh.... Flour is wheat free? LOL.

    Christine

  11. #11
    Omelet Guest

    Default Re: Shortbread and shortenin' bread.

    In article <[email protected]>,
    Lou Decruss <[email protected]> wrote:

    > >Everybody's versions are going to vary. ;-d
    > >
    > >And that's not a bad thing.

    >
    > Yep. It's a very good thing. Gale Gand was on foodtv before but I
    > don't watch it any more so I don't know if she still is. Googling
    > will tell you who she is. I got this on 3/3/03. It's great with
    > milk, coffee, tea, or even better with beer.
    >
    > Lou
    >
    > http://www.foodnetwork.com/recipes/g...d-recipe/index.
    > html
    >
    > Cornmeal Shortbread
    >
    > Prep Time:
    > 15 min
    > Inactive Prep Time:
    > 1 min
    > Cook Time:
    > 15 min
    >
    > Level:
    > Easy
    >
    > Serves:
    > 80 cookies
    >
    > 1 cup butter
    > 6 tablespoons powdered sugar
    > 1 teaspoon vanilla extract
    > 2 cups flour
    > 6 tablespoons cornmeal, plus more for coating
    > 3/4 teaspoon salt
    >
    > In a mixer with the paddle attachment, cream the butter. Add the
    > powdered sugar and mix in. Add the vanilla extract and mix in. Add the
    > dry ingredients and mix until blended.
    >
    > Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in
    > plastic wrap and chill at least one hour or overnight.
    >
    > Preheat oven to 300 degrees F.
    >
    > Slice shortbread dough thinly and bake on a silpat or parchment paper
    > for 12 to 15 minutes. The shortbread will still be blonde, and they
    > will crisp once cool.


    Okay, that's a TOTALLY different recipe! Sounds interesting. Thanks for
    posting it.

    And it's wheat free which is good for me as well as others.
    --
    Peace! Om

    "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

  12. #12
    Omelet Guest

    Default Re: Shortbread and shortenin' bread.

    In article <[email protected]>,
    Omelet <[email protected]> wrote:

    > In article <[email protected]>,
    > Lou Decruss <[email protected]> wrote:
    >
    > > >Everybody's versions are going to vary. ;-d
    > > >
    > > >And that's not a bad thing.

    > >
    > > Yep. It's a very good thing. Gale Gand was on foodtv before but I
    > > don't watch it any more so I don't know if she still is. Googling
    > > will tell you who she is. I got this on 3/3/03. It's great with
    > > milk, coffee, tea, or even better with beer.
    > >
    > > Lou
    > >
    > > http://www.foodnetwork.com/recipes/g...ad-recipe/inde
    > > x.
    > > html
    > >
    > > Cornmeal Shortbread
    > >
    > > Prep Time:
    > > 15 min
    > > Inactive Prep Time:
    > > 1 min
    > > Cook Time:
    > > 15 min
    > >
    > > Level:
    > > Easy
    > >
    > > Serves:
    > > 80 cookies
    > >
    > > 1 cup butter
    > > 6 tablespoons powdered sugar
    > > 1 teaspoon vanilla extract
    > > 2 cups flour
    > > 6 tablespoons cornmeal, plus more for coating
    > > 3/4 teaspoon salt
    > >
    > > In a mixer with the paddle attachment, cream the butter. Add the
    > > powdered sugar and mix in. Add the vanilla extract and mix in. Add the
    > > dry ingredients and mix until blended.
    > >
    > > Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in
    > > plastic wrap and chill at least one hour or overnight.
    > >
    > > Preheat oven to 300 degrees F.
    > >
    > > Slice shortbread dough thinly and bake on a silpat or parchment paper
    > > for 12 to 15 minutes. The shortbread will still be blonde, and they
    > > will crisp once cool.

    >
    > Okay, that's a TOTALLY different recipe! Sounds interesting. Thanks for
    > posting it.
    >
    > And it's wheat free which is good for me as well as others.


    Sorry, I mis-posted. Should have been wheat reduced, not wheat free!
    --
    Peace! Om

    "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

  13. #13
    Omelet Guest

    Default Re: Shortbread and shortenin' bread.

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > On Wed, 29 Oct 2008 12:39:14 -0600, Omelet <[email protected]>
    > wrote:
    >
    > >In article <[email protected]>,
    > > Lou Decruss <[email protected]> wrote:

    >
    > >> Cornmeal Shortbread

    >
    > >> 1 cup butter
    > >> 6 tablespoons powdered sugar
    > >> 1 teaspoon vanilla extract
    > >> 2 cups flour
    > >> 6 tablespoons cornmeal, plus more for coating
    > >> 3/4 teaspoon salt

    >
    >
    > >And it's wheat free which is good for me as well as others.

    >
    >
    > Uhh.... Flour is wheat free? LOL.
    >
    > Christine


    My bad. I reposted about that. Sorry. <blush>

    I've been awake for awhile.
    --
    Peace! Om

    "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

  14. #14
    Lou Decruss Guest

    Default Re: Shortbread and shortenin' bread.

    On Wed, 29 Oct 2008 12:47:45 -0600, Omelet <[email protected]>
    wrote:

    <big snip>

    >> Okay, that's a TOTALLY different recipe! Sounds interesting. Thanks for
    >> posting it.
    >>
    >> And it's wheat free which is good for me as well as others.

    >
    >Sorry, I mis-posted. Should have been wheat reduced, not wheat free!


    Actually it's very interesting. So I make it a lot. Wheat isn't a
    problem for me so I don't understand that end of it. I'm wondering if
    maybe you could replace half the flour with it? I don't understand
    the properties of each but I'd be willing to try it.

    So I just put 2 sticks of butter in a bowl to soften. You bad OM!! I
    didn't plan on this today. I have the masa and everything else so
    it's worth a try unless you or someone else tells me it won't work.
    The KA is at the cottage to I'll have to use the hand mixer but it
    should be fine.

    I'll report back with pictures. (maybe)

    OH! Rolling the logs is easiest by rough forming them in a buttered
    baking dish and rocking it back and forth.

    Lou

  15. #15
    Omelet Guest

    Default Re: Shortbread and shortenin' bread.

    In article <[email protected]>,
    Lou Decruss <[email protected]> wrote:

    > On Wed, 29 Oct 2008 12:47:45 -0600, Omelet <[email protected]>
    > wrote:
    >
    > <big snip>
    >
    > >> Okay, that's a TOTALLY different recipe! Sounds interesting. Thanks for
    > >> posting it.
    > >>
    > >> And it's wheat free which is good for me as well as others.

    > >
    > >Sorry, I mis-posted. Should have been wheat reduced, not wheat free!

    >
    > Actually it's very interesting. So I make it a lot. Wheat isn't a
    > problem for me so I don't understand that end of it. I'm wondering if
    > maybe you could replace half the flour with it? I don't understand
    > the properties of each but I'd be willing to try it.


    I can tolerate limited amounts of wheat, so long as I don't pig out on
    it.
    >
    > So I just put 2 sticks of butter in a bowl to soften. You bad OM!! I
    > didn't plan on this today. I have the masa and everything else so
    > it's worth a try unless you or someone else tells me it won't work.
    > The KA is at the cottage to I'll have to use the hand mixer but it
    > should be fine.
    >
    > I'll report back with pictures. (maybe)


    <snicker>
    They are good cookies and oh GODS the childhood memories shorbreads have
    for me! It'd be worth the indigestion. ;-)

    >
    > OH! Rolling the logs is easiest by rough forming them in a buttered
    > baking dish and rocking it back and forth.
    >
    > Lou


    Mom rolled them between two sheets of waxed paper.
    --
    Peace! Om

    "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

  16. #16
    Dimitri Guest

    Default Re: Shortbread and shortenin' bread.


    "James Silverton" <[email protected]> wrote in message
    news:Zm%Nk.1170$[email protected]..
    > Hello All!
    >
    > There has been a thread on shortbread and shortenin' bread in
    > alt.usage.english of all places. From what I can tell of the recipes,
    > Scottish shortbread and American Southern Shortenin' bread ("Mamas's
    > little baby loves ...") are identical, contain an almost unbelievable
    > amount of butter and taste great. Is my impression correct that authentic
    > recipes contain only butter, brown sugar and flour?
    > --
    >
    >
    > James Silverton
    > Potomac, Maryland
    >
    > Email, with obvious alterations:
    > not.jim.silverton.at.verizon.not


    The recipe from the Southern Cook Book 322 old Dixie Recipes Copyright 1939
    calls for the following:

    Short'n nin' Bread

    4 cups Flour
    1 Cup Light Brown Sugar
    1 Pound Butter

    Mix Flour & Sugar - add butter
    Place on a floured surface and pat to 1/2 inch thickness.
    Cut into desired shapes and bake in a moderate oven (325-350F) for 20 to 25
    minutes.

    I am nor sure this is the same as shortbread as the shortbread recipes I
    have use white sugar & more butter.

    i.e. Betty Croker 3/4 cup butter 1/4 cup sugar 2 cups flour.

    Dimitri



  17. #17
    Dave Smith Guest

    Default Re: Shortbread and shortenin' bread.

    Omelet wrote:

    >> There has been a thread on shortbread and shortenin' bread in
    >> alt.usage.english of all places. From what I can tell of the recipes,
    >> Scottish shortbread and American Southern Shortenin' bread ("Mamas's
    >> little baby loves ...") are identical, contain an almost unbelievable
    >> amount of butter and taste great. Is my impression correct that
    >> authentic recipes contain only butter, brown sugar and flour?
    >>
    >>
    >>
    >> James Silverton
    >> Potomac, Maryland
    >>
    >> Email, with obvious alterations:
    >> not.jim.silverton.at.verizon.not

    >
    > Shortbread that I'm familiar with is flour, butter and powdered sugar.


    The Scottish shortbread recipe that I use calls for confectioners sugar.
    My mother's shortbread recipe calls for brown sugar.

  18. #18
    Wayne Boatwright Guest

    Default Re: Shortbread and shortenin' bread.

    On Tue 06 Jan 2009 06:08:24p, Dave Smith told us...

    > Omelet wrote:
    >
    >>> There has been a thread on shortbread and shortenin' bread in
    >>> alt.usage.english of all places. From what I can tell of the recipes,
    >>> Scottish shortbread and American Southern Shortenin' bread ("Mamas's
    >>> little baby loves ...") are identical, contain an almost unbelievable
    >>> amount of butter and taste great. Is my impression correct that
    >>> authentic recipes contain only butter, brown sugar and flour?
    >>>
    >>>
    >>>
    >>> James Silverton
    >>> Potomac, Maryland
    >>>
    >>> Email, with obvious alterations:
    >>> not.jim.silverton.at.verizon.not

    >>
    >> Shortbread that I'm familiar with is flour, butter and powdered sugar.

    >
    > The Scottish shortbread recipe that I use calls for confectioners sugar.
    > My mother's shortbread recipe calls for brown sugar.
    >


    I always thought that Scottish shortbread contained butter, flour, and
    brown sugar, was baked in one piece with portions scored, then cut through
    while still hot. I also thought that English shortbread contained butter,
    flour, and either castor or powdered sugar, and was cut into finger-like
    pieces before baking.

    Whichever is which, they're both delicious!

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)
    ************************************************** **********************
    Date: Tuesday, 01(I)/06(VI)/09(MMIX)
    ************************************************** **********************
    Countdown till Martin Luther King, Jr. Day
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