The Hobbit Second Breakfast
A particularly flourishing tip of the hat to Mark Shea for this one!
I poked around the site and found some neat little mind-mathoms, including a few recipes. I think we will be sticking with our own seed cake recipe, with which (ahem) Aidan won the Award of Excellence rosette at the fair last year.
1 egg
1 cup self-rising flour
pinch of salt
1 ½ Tbsp caraway seeds
2 Tbsp milk
Cream the margarine and sugar until light and fluffy.
Beat in the egg.
Sift in flour.
Add salt and caraway seeds and stir.
Add milk and stir.
Grease six cups of muffin tray and fill two-thirds with batter.
Bake at 375 degrees for about 25 minutes or until golden brown.
Remove muffins from tray and cool on wire rack.
I have more ideas for your hobbit menu and celebration posted here.
And you might as well make plenty, because the day after the Hobbit Second Breakfast is Hobbit Day.
If you join in, I'd love to hear about your plans!
I poked around the site and found some neat little mind-mathoms, including a few recipes. I think we will be sticking with our own seed cake recipe, with which (ahem) Aidan won the Award of Excellence rosette at the fair last year.
Bilbo Baggins' Seed Cake Muffins
1 stick margarine
1 cup powdered sugar 1 egg
1 cup self-rising flour
pinch of salt
1 ½ Tbsp caraway seeds
2 Tbsp milk
Cream the margarine and sugar until light and fluffy.
Beat in the egg.
Sift in flour.
Add salt and caraway seeds and stir.
Add milk and stir.
Grease six cups of muffin tray and fill two-thirds with batter.
Bake at 375 degrees for about 25 minutes or until golden brown.
Remove muffins from tray and cool on wire rack.
I have more ideas for your hobbit menu and celebration posted here.
And you might as well make plenty, because the day after the Hobbit Second Breakfast is Hobbit Day.
If you join in, I'd love to hear about your plans!
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