4 oz oatmeal
1/2 pint water
2 Tbsp honey
1/4 pint Scotch
1/4 pint milk or cream
Soak the oatmeal in a bowl with the water for one hour. Drain off the liquid and blend in the whiskey and honey and lastly the milk or cream.The definition of blenshaw is: "a drink made of oatmeal, sugar, milk and water." Here is a similar recipe that calls for Scotch."
6 hard-cooked eggs
flour for dredging
1 pound bulk pork sausage
2 tablespoons minced onions
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 eggs, beaten
fine dry bread crumbs
vegetable oil for deep-frying
Shell hard-cooked eggs. Roll each one in flour to coat. Set aside.
Combine sausage, onions and parsley in large bowl. Season with salt and pepper; mix well. Divide into 6 equal portions; flatten into thin rounds. Place one hard-cooked egg in the center of each round; cover completely with sausage, patting it well. Dip in beaten eggs, then coat with bread crumbs, patting crumbs on carefully. Cover dish containing eggs with plastic wrap and refrigerate up to 8 hours.
To cook, heat 3 inches of oil in deep-fryer. Fry eggs one or two at a time, turning, for about 7 minutes, until crisp and brown, transferring to paper towels to drain.
Serve hot or chilled, whole or halved, plain or with mustard.
This recipe of fried sausage-covered eggs is a favorite pub and picnic fare in Scotland, as well as for appetizers. Recipe courtesy of Annual Festival of the Scots, Maumelle AR.
Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well.
Ingredients:
1 1/2 cups all-purpose flour
1/3 cup white sugar
3/4 cup real butter (not shortening)
1 Preheat oven to 350 degrees F (180 degrees C)
2 Blend all ingredients well. Dough will be stiff
3 Press into a 9 x 9 inch buttered dish. Prick top with a fork
4 Bake until pale golden brown on the edges. Cool and cut into squares.Submitted by: Cheryl Otten
Directions:
pinch of salt
6 oz butter or margarine
2 tbs milk
6 oz caster sugar
3 oz dried fruit
3 eggs
grated zest of 1 orange
Set oven to 150F/Gas 4. Line an 8 inch square cake tin with
buttered greaseproof paper. Cream together the butter or margarine and sugar into a bowl. Add the eggs one at a time, beating each well into the mixture. Sift the flour and salt and fould in gradully with the milk. Add the fruit and the orange zest, ensuring it is evenly mixed in. Spoon the mixture into the tin and bake for 40-45 minutes until a skewer inserted into the cake comes out clean. Turn on to a wire rack to cool and then cut into squares.
8 oz self rising flour
1 oz choped almonds
4 oz butter
1 oz mixed candied peel
2 oz caster sugar
Set Oven to 325F/Gas 3. Grease a baking sheet. Sift the
flour into a bowl. Add the sugar and butter and rub in to form a
dough. Add the almonds and mix in the peel, making sure they are
evenly distributed. Form into a thick round on a lightly floured
surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered.
8 oz flour
8 oz flour
4 oz icing sugar
4 oz cornflour or rice flour
caster sugar for dredging
4 oz butter
Set the oven to 350F/Gas 4. Grease a baking sheet. Cream the
butter and icing sugar together in a bowl. Sift in the flours and
work into a smooth dough; if the dough is too dry a little water can be added to moisten. Divide into two. Roll out on a floured surface and shape into two thin rounds. Place on the sheet and prick all over with a fork. Mark each round into 6 triangles. Bake for about 20-25 minutes until pale golden in colour. Sprinkle with the caster sugar while still warm. Cut into the triangles and cool on a wire rack.
Yield: 12 servings
1/2 lb cooking apples
6 oz self rising flour
sugar to taste
1 tsp ground ginger
3 oz demerara sugar
1/4 tsp ground cloves
1/4 lb golden syrup
1 egg
3 oz butter
Set the oven to 350F/Gas 4. Grease an 8 inch x 6 inch baking
tin. Peel, core and slice the apples. Put into a pan with a little water and sufficient sugar to taste. Stew gently until tender, then mash and cool. In a separate pan melt the syrup and butter and demerara sugar together gently until dissolved. Leave to cool. Sift the flour, ginger, and cloves into a bowl and make a well in the centre. Add the egg to the syrup mixture and beat well into the flour. Stir in the mashed apples and continue to beat all well together. Turn into the tin and cook for 30 minutes until firm. Leave to stand for a few minutes until firm in the tin before turning out to cool on a wire rack; cut into slices.
Yield: 1 cake
1/2 lb cooked potatoes
pinch salt
2 oz flour
a little milk or buttermilk
1/2 oz butter to bind
To test for the correct heat on the gridle sprinkle it with
a little flour. If the flour browns at once it is too hot; it should take a few seconds to turn colour.
Grease a gridle or heavy frying-pan. Mash the patatoes with the butter and a little milk. Mix with a spoon. Add the salt and a little of the flour. Use the fingers until it is all taken up and the dough is fairly stiff. Turn out on to a floured surface. Roll out to 1/4 inch thick and cut into rounds using a breakfast cup as a cutter. Place on the hot greased gridle or frying-pan. Cook for 2 minutes until the underside is brown. Turn and repeat on the other side. Serve piping hot, spread with butter.
Yield: 12 servings
8 oz flour
2 oz candied peel
6 oz caster sugar
1 oz ground almonds
6 oz butter or margarine
1 tsp mixed spices
4 eggs
1 tsp baking powder
4 oz currants
1/2 tsp salt
4 oz raisins
1 oz split blanched almonds
4 oz suiltanas
Set oven to 325F/Gas 3. Grease an 8 inch round cake tin and
line with greaseproof paper. Cream the fat and sugar in a bowl. Sift the flour, salt and spices together. Add the baking powder to the last of the flour. Stir in the ground almonds. Add the fruit peel. Gently Mix. Put into the tin. Arrange the split almonds evenly on the top of the cake. Bake for about 2 hours. After the first hour, if the top is browning too quickly cover with greasproof paper. Allow the cake to cool slightly in the tin before turning on to a wire rack. The cake will keep for several weeks if wrapped in kitchen foil.
Yield: 1 cake
1 lb flour
1 tsp sugar
1 tsp cream of tartar
1 oz butter
1 tsp baking soda
2 cup buttermilk
1 tsp salt
Set the oven to 425F/Gas 7. Grease and flour a baking sheet.
Mix all the dry ingreadents together in a bowl. Lightly rub in the butter. Add the buttermilk and mix to a light, soft dough. Divide into two and shape into rounds on a lightly floured surface. Place the rounds on the baking sheet and bake for about 20 minutes. Serve sliced with butter.
Yield: 2 loafs
8 oz fine (pinhead) oatmeal
2 tbs bacon fat or melted butter
1/2 tsp barcarbonate of soda
1/4 pt hot water
pinch of salt
extra oatmeal for rolling
To test the correct heat of the gridle sprinkle it with a
little flour. If the flour browns at once it is too hot; it should take a few secounds to turn colour. : Set the oven to 375F/Gas 5 or heat a gridle or heavy frying-pan. Mix the oatmeal, the bicarbonated of soda and salt together in a bowl. Add the melted fat and the hot water. Stir well until it makes a soft paste. Sprinkle some oatmeal on a board. Form the dough into a round and roll it out as thinly as possible, adding oatmeal to the serface as necessary, to prevent sticking. Brush off the excess oatmeal. Cut the dough into 4 or 6 pieces.
To oven bake; place on a large ungreased baking sheet. Bake for 15-20 minutes.
To gridle bake; bake on a hot gridle or frying-pan until the edges begin to curl. Turn over and cook the other side.
Do not let the oatcakes brown; they should be a pale fawn colour. Put on a wire rack to cool. They are delicious served with cheese.
Yield: 6 cakes
6 oz self rising flour
4 tbs whisky
6 oz butter
grated rind of a small orange
6 oz soft brown sugar
3 eggs, beaten
BUTTER ICING
6 oz icing sugar
2 tbs clear honey
2 oz butter
juice from the orange
DECORATION
toasted flaked almonds
Set oven to 375F/Gas 5. Grease two 7 inch sandwich tins.
Cream the butter and sugar together in a bowl. Add the orange rind. Beat in the eggs one at a time and whisk until the mixture is pale and fluffy. Sift in about half the flour and add the wiskey. Fold into the mixture. Sift in the remaining flour and fold in. Divide the mixture equally between the two tins and smooth the tops. Bake for 20-25 minutes until light golden. Turn out on to a wire rack to cool.
To make the icing, put the butter into a mixing bowl. Add the honey and one tablespoon of the orange juice. Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined. Sandwich the cakes together with half of the buttercream. Smooth the remainder over the top of the cake and decorate with the toasted almonds.
Yield: 1 cake
Ingredients:
12 oz flour
8 oz sugar
4 oz butter
8 oz sultanas
1 egg
1 tsp ground cloves
1 tsp ground caraways
1 tsp cinnamon
1 tsp (small) bicarbonate of soda
a little milk
Method: Rub the butter into the flour with the finger tips until it is like breadcrumbs. Add the sugar, sultanas and spices, and mix well. Beat the egg. Dissolve the soda in a little milk. Add both to the dry ingredients, but use only enough milk to moisten the cake. On no account make it wet. Turn the mixture into a buttered cake tin, and place in a hot oven, but lower the heat as soon as the cake has risen. Bake for about one and a half hours. A richer cake can be made using two eggs and less or no milk.