12 ounces melted clarified butter or fat
4 ounces oil
32 ounces pulverized Benden nuts ? powdered bark spice (optional)
12 ounces of flour-and-water dough stretched to paper thinness
1/4 ounce straind citrus juice
6 ounces wather
1/4 ounce sweet syrup

Mix butter and oil. Cut douch to shape of the baking pan by laying the pan on top of stacked leaves. Butter the inside of the baking dish. Gently place on leaf of dought into pan, fitting carefully along the bottom of the pan. The leaves are very fragile, so fold to pick them up, and unfold when in place in the pan. Brush with butter-and-oil mixture. Repeat with nine more sheets. Sprinkle 3 tablespoons of powdered nuts (with optional spice to taste) on tenth leafe. Open two more leaves of dought on top of nut mixture, buttering each in turn. Repeat with the nut mixture and two more leaves until all are used up. As soon as the last two leaves are uesed. brush the top with butter and oil.
With a very sharp knife, score the top of the pastry lightly lengthwise into four, and the draw the knife diagonally to make lozenge-shaped portions. Bake in a 325 dagree oven for 90 minutes.
Combine the next three ingredients in a saucepan. Cook until the sweetening dissolved. Boil for five minutes, or until a drop of it froms a soft ball when dropped into cold water. Remove form heat; stir in syrup. Cool. As soon as the pastry is baked, remove from oven and pour the sweet mixture over it. Cool the pastry to room temperature. Serve.

Bubbly Pies

Crust:
1/2 cup butter or margarine
2 tablespoons granulated sweetening
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup ice water

Cut the butter into chunks. Combine the dry ingredients in a bowl. Work the butter gently into the dry mixture with a fork until pieces the size of peas form. Sprinkle the water over and work it in. (Do not overwork the dough.) Form the dough into a ball.

Filling:
5 cups blueberries (or one 20-ounce package, frozen)
1 cup granulated sweetening
1/4 teaspoon powdered klah bark (or cinnamon)
2 teaspoons citrus juice
1-2 tablespoons butter or margarine
Gently toss berries with sweetening and klah bark in a large bowl. Sprinkle citrus juice over mixture. Spoon berries into crust and dot with butter.

For Six Tarts:
1 crust recipe
1 filling recipe

Divide the ball of dough into two pieces. Work with one at a time. Form each into a ball and press out into a circle. Divide each circle into six. Roll each piece into a ball. Flatten to 1/8-inch, cut into 5-inch circles, and fit six into the tart pans. Fill with berry mixture. Moisten the edge of each tart and top with second circle of dough. Seal and flute the edges. Cut slits in the top of each tart with a knife. Cover edge of each tart with foil.
Bake at 375 o F for ten minutes. Remove foil. Bake for 8-12 minutes more, or until crust is golden. Serve hot.

For Twelve Gather-Pies
1 crust recipe
1 beaten egg
1/2 filling recipe

Roll out dough on a floured surface to a 1/8-inch thickness. Using a 3-inch cookie cutter, cut out 24 circles. Lay out 12 on a lightly greased cookie sheet. Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4-inch border.
Brush the border with egg. Lay the second circle on top of each pie, and press edges together with a fork all the way around. (Stretch the top crust gently to fit if necessary.) If desired, mix together 1/4 cup water with 1 1/2 tablespoons sweetening; brush top of each pie with mixture for a sugary glaze. With a knife, cut three or four short slits in the top of each pie.
Bake at 400 o F for 20-25 minutes, until crust is golden. Slide gently of cookie sheet with spatula. Serve hot.

Hearty Heardbeast Stew, Bubbly Pies and Benden Baklava have all been taken from _The_Dragon_Lover's_Guide_to_Pern_ Second Edition by Jody Lynn Nye with Anne McCaffrey (c)1997
Pot Roasted Herdbeast and Whole Wheat Bread have all been Pernafide by Martin with the help of Harper's Tale.

The position of the BakerCraft on 'what sort of cooking is IC?' is basically, you can cook/bake whatever you like, there's been plenty of opportinity over the last thousand Turns or so for not only old recipes to have been adapted but also for new ones to have been developed. HOWEVER... please note the following qualifications!
You can only cook with Pernese ingredients! This means, if you want to cook a shellfish dish, use spiderclaws. Instead of onions, use whiteroots. Use fingerroots for carrots. Call it herdbeast instead of beef. That sort of thing.

Keep in mind the information the DLG gives on food sources that are not available on Pern. Notables include: no honey and no chocolate.

If you do cook something like, say, quiche, go ahead and make it but don't call it quiche! Those sorts of 'ethnic' terms aren't used on Pern. So, call it a savory custard. Be creative. :)

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