Still looking for where Edward was born around 1796. Dough cakes? Is that not a posh name for lardy bread (cake). If so, here's a simple recipe: Make bread dough and kneed well. Flatten out and spread a generous amount of lard onto two-thirds of it. Add lots of caster sugar (granulated is OK, but caster works better). Fold as you would puff pastry and flatten. Do that three or four times and it layers up. Brush with milk and sprinkle with a bit more sugar. Allow to rise in a very warm room for an hour and bake at 170C (350F) for about 20-25 minutes until the top is sticky and just short of burnt. Cut into nice sized squares. Gooey, fattening, bad for you, but delicious! Will keep for about 30 minutes once the hoards have a taste! If you can keep them away, eat within two days and never refridgerate. Pork lard is best (home-made if you can get it), but I suppose veggie lard would do. Never tried it though. Ian

NO... Dough Cake has BUTTER.Eggs & Nutmeg.. Anyone interested.. Have recipe.. better contact me OFF LIST.. or Angela will never speak to me again.... Well perhaps not *Never.. >;-> betty .. / ----- Original Message ----- From: <IRHUCKIN@aol.com> To: <ENG-BANBURY-AREA-L@rootsweb.com> Sent: Tuesday, January 11, 2005 10:40 PM Subject: [BAN] Huckin and variations > Still looking for where Edward was born around 1796. > > Dough cakes? Is that not a posh name for lardy bread (cake). If so, here's > a > simple recipe: > Make bread dough and kneed well. > Flatten out and spread a generous amount of lard onto two-thirds of it. > Add lots of caster sugar (granulated is OK, but caster works better). > Fold as you would puff pastry and flatten. Do that three or four times and > it layers up. > Brush with milk and sprinkle with a bit more sugar. > Allow to rise in a very warm room for an hour and bake at 170C (350F) for > about 20-25 minutes until the top is sticky and just short of burnt. Cut > into > nice sized squares. > Gooey, fattening, bad for you, but delicious! Will keep for about 30 > minutes > once the hoards have a taste! If you can keep them away, eat within two > days > and never refridgerate. > Pork lard is best (home-made if you can get it), but I suppose veggie lard > would do. Never tried it though. > > Ian > > > ============================== > Search the US Census Collection. Over 140 million records added in the > last 12 months. Largest online collection in the world. Learn more: > http://www.ancestry.com/s13965/rd.ashx >