This recipe is not for the faint-hearted cook. It's very good, and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad! This recipe is sized for a large cake pan. If you cut the recipe in half it will fit into an ordinary lasagna-size baking dish. Approximate measurement OK for eggplant, tomato mixture.
You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)
Displaying up to 20 pages of results. To see all results, sign in or register.