A-11: Halfling Recipe...... 121

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A-11:

Halfling Recipe

The following is excerpted from "The Cookhill Family Recipe Book" lately published by Fredwise Cookhill, owner and proprietor of the famous Three Loaves Public House & Inn in Ashbury. Used with permission of the author.

Grandma Cookhill’s Three Bowl Bread

In a large bowl, blend one-third of a cup softened butter and two-thirds of a cup of sugar until creamy and light. When this is done, add a fresh hen’s egg and beat the mixture a bit more to blend. In a second bowl, sift one and three-quarters cup of flour together with one and one-half teaspoons baking powder, one-quarter of a teaspoon of baking-soda, and a teaspoon of Cumbrian cinnamon. In the third bowl, mash three very ripe banana-fruit, preferably of the sweeter Cattanese variety. Add one-third of the flour mixture to the butter bowl, and beat the two together; then add one-third of the mashed bananas and beat again. Continue adding both mixtures by thirds to the large bowl until all the flour, butter-and-eggs, and banana-fruit are thoroughly blended. Then, if you wish, you may add a halfcup of shelled walnuts for flavor. Spread the batter into a well-greased 4" x 8" pan and bake for one hour at a temperature of 350 degrees. The resulting bread is very healthful and tasty and can be served as an addition to the mid-morning meal. It also makes a pleasant snack in a picnic basket, and is wholly appropriate fare to offer elven visitors.