Ever wondered how to bake lembas? Here's the recipe! - The Barrow-Downs Discussion Forum

Groin Redbeard · 12-24-2007, 11:38 AM

I made these for my family one morning, and everyone loved them (and me

). THANK YOU LEMBAS.

TheGreatElvenWarrior · 01-03-2008, 02:09 PM

I should try making lembas, it would be fun my mom and I could make them. It would be great mother/daughter time!

Annalaliath · 04-05-2009, 10:18 AM

Let us see if I can make this without setting anything on fire, or ticking my grandmother off.

I have learned a few more tricks to cooking in the last 6 years(?). I think I am gonna try honey and maybe a mixture of all purpose flour and Semolina. And oranges. Heck, I'll just write down my subs and maybe post them later.

So, anyone try this of late?

Edit

Okay so I have it in the oven and it looks good. This I just flew by the seat of my pants.

I put in the tale end of some ST. James Red Wine. It is one of the dryer wines they have.

I Also used some butter milk and regular milk.

I spaced the butter.

I put in 3 cloves, nutmeg, cinnamon, and anise seeds. I have a mortar and pestle so everything but the nutmeg and the cinnamon I ground up. I also used a little sea salt.

I covered the bottom and sides of an Iron skillet with Olive oil and poured the batter in it. It is baking now. When it is firm enough I will take it out and cover it with a glaze that I made with an egg white, Honey, melted butter, vanilla, and orange juice.

Also, I used 1 cup all purpose flour and 1 1/4 cup semolina flour.

I'll tell you how it tastes when its done.

Edit

It is not bad, but it is not exactly something I would want to take with me on a long trip. It is too moist.

Laurinquë · 04-25-2009, 01:49 AM

On a utter whim I decided to make lembas a couple of days ago. I'm really not sure what came over me. Probably procrastination.

Anyway, I followed the original recipe save for substituting all purpose flour for semolina. The first one I attempted to fry in a pan. This did not go well. Next I baked them in the oven for about 20 minutes at 350 degrees. This proved to work well for me and the lembas turned out quite tasty, just ask TheGreatElvenWarrior, she tried them. However, I would not recommend anyone else baking lembas quite the way I did; my oven is crazy and requires about twice to three times longer to cook than a sane oven. Follow the original instructions if you can.

In conclusion, the lembas were excellent. Must make more.

TheGreatElvenWarrior · 04-27-2009, 02:50 PM

The lembas was good! I loved it. Best lembas I've ever had... Only lembas I've ever had...

12-24-2007, 11:38 AM	#1
Groin Redbeard Ghost Prince of Cardolan Join Date: Nov 2007 Location: Facing the world's troubles with Christ's hope! Posts: 1,635	I made these for my family one morning, and everyone loved them (and me). THANK YOU LEMBAS. __________________ I heard the bells on Christmas Day. Their old, familiar carols play. And wild and sweet the words repeatof peace on earth, good-will to men! ~Henry Wadsworth Longfellow

01-03-2008, 02:09 PM	#2
TheGreatElvenWarrior Mighty Quill Join Date: Aug 2007 Location: Walking off to look for America Posts: 2,230	I should try making lembas, it would be fun my mom and I could make them. It would be great mother/daughter time! __________________ The Party Doesn't Start Until You're Dead.

04-05-2009, 10:18 AM	#3
Annalaliath Shade of Carn Dûm Join Date: Mar 2003 Location: Albuquerque Posts: 380	Let us see if I can make this without setting anything on fire, or ticking my grandmother off. I have learned a few more tricks to cooking in the last 6 years(?). I think I am gonna try honey and maybe a mixture of all purpose flour and Semolina. And oranges. Heck, I'll just write down my subs and maybe post them later. So, anyone try this of late? Edit Okay so I have it in the oven and it looks good. This I just flew by the seat of my pants. I put in the tale end of some ST. James Red Wine. It is one of the dryer wines they have. I Also used some butter milk and regular milk. I spaced the butter. I put in 3 cloves, nutmeg, cinnamon, and anise seeds. I have a mortar and pestle so everything but the nutmeg and the cinnamon I ground up. I also used a little sea salt. I covered the bottom and sides of an Iron skillet with Olive oil and poured the batter in it. It is baking now. When it is firm enough I will take it out and cover it with a glaze that I made with an egg white, Honey, melted butter, vanilla, and orange juice. Also, I used 1 cup all purpose flour and 1 1/4 cup semolina flour. I'll tell you how it tastes when its done. Edit It is not bad, but it is not exactly something I would want to take with me on a long trip. It is too moist. __________________ Bloody Stumps!!! Last edited by Annalaliath; 04-05-2009 at 12:12 PM.

04-27-2009, 02:50 PM	#5
TheGreatElvenWarrior Mighty Quill Join Date: Aug 2007 Location: Walking off to look for America Posts: 2,230	The lembas was good! I loved it. Best lembas I've ever had... Only lembas I've ever had... __________________ The Party Doesn't Start Until You're Dead.

04-25-2009, 01:49 AM	#4
Laurinquë Shade of Carn Dûm Join Date: Dec 2007 Posts: 347	On a utter whim I decided to make lembas a couple of days ago. I'm really not sure what came over me. Probably procrastination. Anyway, I followed the original recipe save for substituting all purpose flour for semolina. The first one I attempted to fry in a pan. This did not go well. Next I baked them in the oven for about 20 minutes at 350 degrees. This proved to work well for me and the lembas turned out quite tasty, just ask TheGreatElvenWarrior, she tried them. However, I would not recommend anyone else baking lembas quite the way I did; my oven is crazy and requires about twice to three times longer to cook than a sane oven. Follow the original instructions if you can. In conclusion, the lembas were excellent. Must make more.