This is Grandma Davis’ famous Hot Cross bun recipe. I remember her making these by the dozen every year around Easter. She’d often get together with Great-grandma Heiser and Aunt Hyet Swartz and bake all day long. One year, probably in the late 1960’s, they made over 120 dozen. I found a card in Grandma’s recipe file that did all the ingredient extensions for multiplying the volume.
Peel and slice eggplant into ½ inch thick rounds. Place the eggplant in a very large bowl with very cold salted water. Cover with a plate to keep the eggplant submerged in the water. Let it stand for about 30 minutes. Discard the water and drain the eggplant in a colander. Lay the eggplant slice on wax paper and sprinkle with salt and pepper.
In a shallow bowl, combine eggs and milk. Put the flour on a sheet of wax paper.
Dip the eggplant into the milk mixture, then dredge them in flour.
Fry the eggplant in hot oil.
Parmagiana Layer the fried eggplant with spaghetti sauce and shredded mozzarella cheese in a dutch oven. Baked for 45 minutes - check frequently since this is currently a guess
Ffrois is a Welsh crepe. It is very sweet and surprisingly filling. This is a Davis family recipe handed down from Grandma Betty Davis. The recipe card was spelled Frois, but Ffrois appears to be more consistent with the Welsh language.
We always used this as a dinner meal.
Ffrois is a Welsh crepe. It is very sweet and surprisingly filling. This is a Davis family recipe handed down from Grandma Betty Davis. The recipe card was spelled Frois, but Ffrois appears to be more consistent with the Welsh language.
We always used this as a dinner meal.
Mix a cup each of brown sugar and white sugar. Set aside for using as a filling later
Mix 2 cups of flour, pinch of salt, 1/2 cup sugar, 1tbsp. melted butter, 1/2 tsp. baking powder, 2 cups milk
Beat eggs separately. Add 3 beaten eggs to batter.
Grease frying pan, pour 1/4 cup batter into pan. Brown on one side. Add few currants. Turn over and brown. Sprinkle with brown and white sugar mix.
Roll up to eat. Can be eaten with your fingers or using a fork.
Recipe Notes
There is a very similar recipe online at http://www.food.com/recipe/welsh-crepes-ffrois-194138. That recipe calls for lemon juice in the filling, which is why the picture shows a lemon. The recipe also has a serving suggestion for layering the crepes on top of each other and serving slices as you would with cake.
Please note that currants have a limited shelf life