Monday, November 14, 2011


1 pkg (2-crust size) piecrust mix
1 tbsp granulated sugar
1 tsp finely grated orange peel
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 cup buttermilk*
1/2 cup chopped raisins

In a small mixing bowl combine the buttermilk and raisins.  Let stand for 5 minutes to plump raisins.

While the raisins soak in the buttermilk, stir together the piecrust mix, sugar, orange peel, baking powder, and baking soda in a medium mixing bowl.  Make a well in the center of this mixture.  Add the buttermilk and raisins to the well, all at once.  Using a fork, stir just until the dry mixture is moistened.

Turn dough out onto a well-floured surface and knead for 12 strokes.  Roll dough out into an 8-inch circle; cut into  8 or 10 equal sized wedges.  Transfer the wedges onto lightly greased or sprayed baking sheet.  Bake uncovered, 12 to 15 minutes until golden brown.

*If you don't have buttermilk, you can make it by putting 1 1/2 teaspoons of lemon juice into a measuring cup and add enough milk to make 1/2 cup.  Let stand about 5 minutes before using.

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