Friday, December 17, 2004
Biera Wakley
I hope I got the spelling correct. It came directly from the Scheuber cookbook!
For the younger Scheubers, who may not have a copy of the official Scheuber cookbook, I've included Grandma's recipe for Biera Wakley. Perhaps this will be the year to start the baking tradition at your home! I know Uncle Bill can't make it to everyone's house with his own delicious version!!
Grandma's Biera Wakley
3 C. Flour
2 Tsp. Sugar
2 Tsp. Salt
2 Tsp. Baking Powder
1 1/4 C. Crisco
1 C. Milk (approximately)
Combine these ingredients and mix as you would a pie crust.
15 Dried Pear Halves, cooked in a small amount of water and ground cinnamon and cloves, to taste
2 Pints Raspberry Jam
1 Pint Fig Jam
3-4 Tsp. Mincemeat
1 Tsp. Corriander, crushed
1 Tsp. Anise
Cook pears; grind and combine with remaining ingredients.
Roll out portions of "crust" in a rectangle and sparingly spread filling over the entire crust. Carefully fold over and seal the ends with a fork and poke holes in the top with a fork, too. Brush top with beaten egg white and water. Bake on a cookie sheet for 20 minutes at 425 F.
The note at the bottom of the recipe reads: The recipe and spelling, "Biera Wakley" are as authentic as the author could get!
Lots of love and happy baking!
Lori
