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Post by caronz on Jan 27, 2008 14:00:37 GMT 12
hmmmm ok
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Post by peterj on Jan 29, 2008 22:54:55 GMT 12
Traditional Scottish Recipes - Iced Cherry Cake
Cherry cake, with icing on top, is one of the mainstays of Scottish home baking tearooms.
Ingredients: 8 ounces (250g/One and a quarter cups in North America) self-raising flour (all-purpose flour with baking powder) 8 ounces (250g/one cup) margarine 8 ounces (250g/one and a quarter cups) caster sugar (fine granulated sugar) 4 eggs (medium) 8 ounces (250g/one cup) glacé cherries 8 ounces (250g/one and a quarter cups) icing sugar (frosting)
Method: Preheat the oven to 160C/325F/Gas Mark 3 (or slightly higher if not an electric fan assisted oven) and line a baking tray (8" x 12" x 1½" or 20cm x 30cm x 3.5cm) with vegetable parchment or waxed paper. Wash, dry and chop up the cherries to remove the glacé coating (but retaining some as quarter cherries to decorate the top later). If you coat them in some flour it will stop them sinking to the bottom of the cake. Cream the margarine and sugar together thoroughly until light and fluffy (to help the cake rise with the trapped air). Beat in the eggs, one at a time, until smooth. Stir in the flour and then add the cherries. Spread evenly into the tin and bake in the middle of the oven for about 40 minutes. Allow to cool in the tin. Add a little water at a time to the icing sugar (frosting) until it has a consistency which coats the back of a metal spoon without running off. Remove the cake from the tin and spread the icing sugar evenly on top. Decorate with quartered cherries.
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Post by peterj on Jan 29, 2008 22:56:41 GMT 12
Traditional Scottish Recipes - Marzipan Dates
This is another recipe which originated in Dundee where almonds (the basis of marzipan) were imported. These sweeties (candies) are simple to make and do not involve any cooking at all!
Ingredients: 8oz whole dates from which the stones have been removed. 8oz marzipan 4oz caster (fine granulated) sugar
Method: Knead the marzipan until it is warm and soft. Take a small piece of marzipan (the amount will vary on your liking for marzipan!) and shape it into a roll slightly shorter than the length of the dates. Open the date with a knife, insert the marzipan and close over again. Roll the filled date in the caster sugar and lay it on a separate plate. Repeat until the marzipan is finished. Place the Marzipan Dates in small paper cases and store in an airtight container.
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Post by peterj on Jan 30, 2008 9:52:20 GMT 12
Traditional Scottish Recipes - Dornoch Dreams
Whether these buns originated in Dornoch is perhaps questionable - but the alliteration is good! And so is the end result, flavoured as it is with Drambuie liqueur and raspberries!
Ingredients: 2 ounces (50g or US half stick) butter or margarine 4 ounces (125g or one US cup) plain (all-purpose) flour 6 fluid ounces (175ml or ¾ cup) water 3 eggs 12 ounces (375g) raspberries (whole or lightly crushed) 4 ounces (125g or ½ US cup) clear honey 2 tablespoons (30/35ml) Drambuie Half pint (300ml or one and a quarter cups) double (whipping or heavy) cream Icing (frosting or confectioners') sugar for decoration
Method: Place the butter (or margarine) and water in a saucepan and heat until the fat has melted. Remove from the heat and stir in the flour. Beat until the mixture forms a ball (and leaves the edges of the pan cleanly). Beat the eggs and slowly add them, a little at a time, beating well between each addition. Spoon the pastry mixture into a large piping bag with a plain nozzle and pipe 12 round cakes onto a lightly greased baking sheet (cookie sheet). Bake in the centre of a preheated oven at 200C/400F/Gas Mark 6 for 20/30 minutes until golden brown. Remove from the oven, pierce to allow the steam to escape and then leave to cool. Mix the raspberries and honey. Stir the Drambuie into the whipped cream. Split the buns and fill with the raspberries and cream. Dust with the icing sugar (frosting) and serve immediately.
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Post by peterj on Jan 30, 2008 9:55:50 GMT 12
Traditional Scottish Recipes - Cullen Skink
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock.
Ingredients: A large smoked haddock (weighing around 2 lb) 1 medium onion, finely chopped. 1½ pints (900ml) milk 2 tablespoons butter 8 oz mashed potato Salt and pepper 1 bay leaf Chopped parsley Water Triangles of toast (as an accompaniment)
Method Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup. Serve with chopped parsley on top, accompanied by triangles of toast.
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Post by peterj on Jan 31, 2008 18:54:35 GMT 12
for the choccie dependent
Chocolate Brandy Frosting 3 cups icing sugar 5 tablespoons butter 2 tablespoons thick cream 3 tablespoons brandy 3 tablespoons strong coffee 1/2 cup grated, dark chocolate.
Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.
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Post by caronz on Feb 3, 2008 12:48:36 GMT 12
I made your chicken heather last night, was very nice thanks peter Next I think I will give the dornoch dreams a go,... the dramburie...mmmmmm, but they are a bit involved.
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Post by peterj on Feb 4, 2008 17:38:48 GMT 12
whispers to Caronz "Cream Puffs" varient by another name
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Post by wal on Feb 4, 2008 19:49:39 GMT 12
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Post by peterj on Feb 4, 2008 20:50:08 GMT 12
Could some nice person park a fire enginge in here please ^^^^ scares the hell out of me.
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Post by ancient1 on Feb 5, 2008 9:40:08 GMT 12
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Post by ancient1 on Feb 5, 2008 9:41:47 GMT 12
here is back up
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Post by ancient1 on Feb 5, 2008 16:55:35 GMT 12
scrover can have his machine back now
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Post by peterj on Feb 5, 2008 18:03:22 GMT 12
That is the type of cake that Mum produced for family birthdays. Only cheap and basic cakes ( we were not rich by any stretch of the imagination ) but a lot of love went into making the plain stuff special for us. One I remember was a Western Fort. Two slabs of cake ( This one was sponge squares. ) [ best with four slabs iced together in two blocks of two layers ] Basic Icing Chocolate Icing 2 packets Chocolate Fingers some round biscuits ( Sugar Biscuits are good ) Ice Cream cones Large cake tray plastic soldiers and Indians Method Cut one sponge square in half cut remainder into equal sized strips about 20 - 30 mm wide. The fort. Ice the large block of cake and line with horizontal chocolate fingers to make a "log building". This is the center of the fort Ice the strips and line with vertical chocolate fingers on one long side each. These are the fort walls. place in a square, chocolate fingers on the outside, around the central building, leaving a clear space and a gap for the gate. [ gate may be formed by putting vertical chocolate fingers around the end of the two strips of cake that make the gate gap. ] Accessories Cannon 1 round biscuit each side of half a chocolate finger on edge [ gun axle ], with a chocolate finger lent on it from the ground [ gun trail ] and one balanced on top, projecting two thirds fore wards as the cannon barrel. Ice together. Wagon A portion of iced cake with a round biscuit iced on, just in from each corner down each long side and a chocolate finger as the wagon tail. Indian Teepee's Any left over cake can be crumbled inside ice cream cones. Ice a round biscuit on to the open end and you have a teepee. Camp fires can be made of an icing rose on a plain round biscuit. The scene A plains fort, consisting of a central block surrounded bu a palisade outer wall built off the stables and stores [ which form the walls firing steps/inside walkway ], with a couple of cannon pointing at the gateway. Possibly with a small wagon train and a few "Fort Indian" teepee's outside the walls, complete with camp fires. Position toy soldiers, Indians and cowboys for added effect. Cost not a heck of a lot more than a normal party cake. Meaning - very big "Mum loves me" and made this very special thing for me.
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Post by caronz on Feb 7, 2008 18:23:31 GMT 12
More chicken heather here tonight.. kids love it... I adjusted it a little & still the flavour went thru Like hubby says, its a bit sweet & soury ...lol Wouldve been nicer if the carrots hadnt boiled dry, but there ya go
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