[AngelBabe]

Pancake Recipes

c = cups it doesnt matter what size cup u use as long as u use the same cup for all the ingredents

BUTTERMILK PANCAKES
2 c. flour
1 tsp. soda
2 tbsp. sugar
1 tsp. salt
2 c. buttermilk
2 eggs, divided
2 tbsp. oil

Mix first 5 ingredients together, then add 2 tablespoons oil and 2 egg yolks. Beat 2 egg whites and fold in.

BUTTERMILK PANCAKES
2 eggs
2 c. buttermilk
1 tsp. soda
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening

Beat eggs. Add buttermilk and soda. Beat again slightly. Sift dry ingredients together, add to above and beat well. Add shortening. Bake on hot griddle.

GERMAN PANCAKES
4 eggs
1 c. milk
1 c. flour
1 tsp. powdered sugar
1 tsp. vanilla
3 tsp. butter

High speed whip eggs for 1 minute. Add milk gradually. Add flour gradually. Add sugar and vanilla. In a cast iron pan, bake at 425 degrees with butter bubbling. Bake for 20-25 minutes.

THIN PANCAKES
Beat together: 1 c. milk 3/4 c. flour 1 1/2 tsp. sugar Pinch of salt For best results of thin pancakes, fry in a 5 or 6 inch black skillet. Use medium high temperature. Use just enough Crisco to coat bottom of skillet. Pour enough batter in skillet to swirl around and cover bottom. Turn. The thinner the pancake, the better.

SOUR CREAM PANCAKES
1 pt. sour cream (commercial)
2 eggs, beaten
1 c. yellow cornmeal
1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pepper

Beat eggs and add sour cream. Add the dry ingredients. Mix gently. Bake on hot griddle.

OLD-FASHIONED OATMEAL PANCAKES
1 c. old-fashioned oatmeal
1 c. buttermilk
1 jumbo egg
2 tbsp. salad oil
1/4 c. whole wheat flour
1 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. cinnamon
1/8 tsp. salt
1/4 c. golden raisins, optional or
grated apple

Combine oatmeal and buttermilk; chill overnight. Mix egg and oil; add to oatmeal. Combine whole wheat flour, sugar, baking powder, soda, salt and cinnamon; add to wet mixture. Stir in raisins if desired. Thin with buttermilk if needed. Cook on hot griddle, turning when bubbles form. Serve on warmed plates. (Batter will keep four days, refrigerated.)

[AngelBabe]

@TOONIE wrote:

AND CAN I GET THEM INGREDIENTS FROM NETTO??

HAHAHAHAHAHAAHAHAHAHAHAHAHAHAHAHAHAHAHA

not to sure but if ya can let me know ill alter it slighlty and make a decent man :wink:

Malibu & Pineapple

20 oz Malibu rum
40 oz pineapple juice

Mix ingredients and store in 2-quart cooler jug or pitcher. Chill until
ready to serve. Serve over ice.

Malibu ® Caribbean Rum has made it “seriously easy” to create cooler
juggable co cktails for on-the-go summer events by offering a Malibu branded
cooler jug free with purchase of a 750ml bottle of Malibu. The jugs come
complete with recipes for five different cocktails made with side
measurement markings to ensure the correct volume of each ingredient is
used.

Beefeater Cooler

20 oz Beefeater Gin
40 oz Lemon Lime Soda
10 lemon wedges

Mix gin and soda in 2-quart jug and top with lemon wedges. Store in
refrigerator or cooler until ready to serve.

Electric Lemonade

15 oz. Stolichnaya vodka
6 oz. Hiram Walker Blue Curacao
24 oz. Sweet & Sour Mix
7-UP
Lemon Slices

Mix together vodka, Hiram Walker Blue Curacao and sweet & sour mix. Fill
remainder of 2-quart jug with 7-UP and top with lemon slices. Chill until
ready to serve. Serve over ice.

Sauza Perfect Margarita

24 oz Sauza Hornitos
12 oz Hiram Walker Triple Sec
24 oz fresh lime juice

Mix ingredients and store in 2-quart cooler jug or pitcher. Chill until
ready to serve. Pour into salted margarita glass and serve.

CC Cooler

12 ½ oz Canadian Club Whisky
5 oz orange juice
5 oz pineapple juice
5 oz cranberry juice
5 oz sweet & sour mix

Mix ingredients together in 2-quart jug. Fill remainder of jug with soda.
Chill until ready to serve. Garnish with a lime wedge.

Margarita Sangria
20 oz. dry red wine
12 oz. Sauza Gold Tequila
5 oz. Peach Schnapps
2 oz. Rose’s Lime Juice
1 oz. grenadine
4 oz. orange juice
4 oz. sweet n’ sour mix
Stir and serve over ice.

Fill 2-quart pitcher ¾ full with ice. Combine the rest of ingredients and
chill until ready to serve. Stir and serve over ice.

[AngelBabe]

@TOONIE wrote:

ANGEL BABE CAN U PLEASE GIVE ME THE RECIPE FOR A NICE DECENT GIRL….

WELL IF THERE IS 1 FOR THAT??

how to make a decent girl

Ingredients:
3 parts honesty
3 parts humour
3 parts energy
3 parts courage
3 parts beauty
3 parts lustfulness

Stir together in a glass tumbler with a salted rim. Top it off with a sprinkle of curiosity and enjoy

1 member liked this post.

misterq

[AngelBabe]

Around the Campfire (cold) 4 servings

6 tablespoons Louisiana coffee grounds (with chicory)
3 cups cold water
4 teaspoons sugar
1 orange
1 lemon
couple dozen cloves
four cinnamon sticks broken in half
8 oz. brandy
Pour 2 cups of the water into a pan, and place over fire
Peel orange and lemon, trying to keep the peeling in large pieces.
Stick cloves into peelings
When water is boiling, add coffee and allow to boil for 5 minutes.
Remove from fire, and add last cup of water
In a second pan place peelings and sugar, heat until sugar is melted.
Remove from fire, strain coffee into second pot
Add brandy, stir and serve

---

Brandy Frost (cold) 2 servings
1 cup strong coffee, cold
2 tablespoons sugar
1 cup half and half
2 oz brandy
4 ice cubes
whipped cream

Place all ingredients into blender. Mix until smooth
Pour into tall glasses
Top with whipped cream

---

Brandy Punch (cold) 6 servings

3 cups strong coffee, cold
1/2 cup sugar
6 eggs
1 lemon peel grated
2/3 cups brandy
Beat eggs and lemon peel until light and fluffy.
Gradually add sugar, continue beating until thick
Gently stir in coffee
Gently stir in brandy
Serve in chilled glasses, or clear cups

---

Cafe Au Vin (cold)
1 cup strong coffee, cold
2 oz. Tawny Port wine
2 tablespoons sugar
1/2 teaspoon orange peel
dash of cinnamon

Place all ingredients into blender. Mix at high speed
Pour into wine glasses

---

Cafe Brulot (hot)
3 cups Louisiana coffee (with chicory)
1/2 cup orange flavored liquor
1/4 cup brandy
1 tablespoon brown sugar
1 cinnamon stick
5 whole cloves
1 orange rind – slivered thinly
1 lemon rind – slivered thinly
Place sugar, cinnamon, cloves and rinds in a skillet, heat until sugar begins to dissolve.
Add orange liquor and brandy, continue to heat
When hot, fill a metal ladle with liquid, and carefully ignite.
Carefully add back to skillet, to ignite liquid in skillet.
After Flame goes out, add coffee.
Continue to heat
When hot, serve.

---

Cafe Canadian (hot) 4 servings

1/4 cup plus 4 teaspoons real maple syrup
1/2 cup Rye whiskey
3 cups of double strength coffee
3/4 cup whipping cream
Whip cream, adding the 4 teaspoons of syrup, until makes soft peaks
Pour the 1/4 cup of syrup equally divided into 4 heated cups
Pour hot coffee in to cups, leaving room for topping
Spoon whip cream mixture on top

---

Cafe Mexicano (hot)

8 cups water
1 cup coffee beans (ground regular)
1/3 cup dark brown sugar (packed)
1/2 oz. backing chocolate (chop fine)
1/2 cup coffee liquor
1/4 cup brandy
1 teaspoon vanilla
1 cinnamon stick
2 cloves
Place water, sugar, chocolate, cinnamon and cloves into saucepan.
Simmer uncovered for 15 minutes
Remove from heat.
Stir in coffee, liquor and brandy, let stand for 5 minutes
Stir in vanilla
Strain (to remove coffee grounds)
Serve

---

Chocolate Grasshopper (cold) 4 servings

1 cup strong coffee, cold
1 cup chocolate ice cream
2 ounces creme de menthe
4 mint sprigs (to garnish)
Mix coffee, ice cream and creme de menth in blender.
Pour in to wine glasses, and garnish.

---

Calypso Coffee (hot) 6 servings

5 cups hot coffee
2 tablespoons light rum
4 tablespoons Tia Maria
whipped cream
Heat all ingredients together
Pour in to cups, top with whipped cream

---

Coffee Liqueur 16 oz.

1 large vanilla bean
1 cup cold water
1 cup dark roast coffee
1 cup vodka
3/4 cup brown sugar
1/4 cup sugar
2 tablespoons dark molasses
Place vanilla bean in your carafe. (coffee pot)
Brew coffee using the dark roast, let cool.
Pour coffee, back into coffee maker and re-brew through the same grounds.
Mix coffee, vodka, sugar and molasses.
Pour into clean bottle, close tightly.
Let sit for two days.
CLEAN out your coffee pot NOW!!

---

Iced Creme De Cacao (cold) 2 servings

1/2 cup sugar
1/2 cup water
2 cups strong coffee, cold
2 oz. Creme de cacao
1/2 teaspoon cocoa powder
2 tablespoons whipped cream
1/2 teaspoon grated orange peel
Simmer sugar and water until sugar is dissolved.
Let cool, and set aside.
Mix coffee, Creme de cacao and 2 teaspoons of sugar mixture. (save remaining sugar mixture for next batch)
Pour in to stemmed glasses.
Top with whipped cream, cocoa, and orange peel.

---

Irish Coffee (hot)
#1 Thanks to John M. from Dublin, Ireland, who donated this “authentic version”.
1 Measure of Irish Whiskey (3-5 cls)
1 teaspoon of sugar
1 heaped desertspoon of whipped cream
Hot strong coffee to fill the glass
Pre-warm a stemmed glass.
Add the whiskey.
Add the sugar and stir in the coffee.
Float the whipped cream on top.
Do not stir after adding the cream.
Drink the coffee through the cream

#2
2/3 cup strong coffee, hot
2 tablespoons Irish Whiskey
1 teaspoon sugar (some people use brown sugar, other white sugar)
whipped cream

Mix coffee, whiskey, and sugar
Pour in to cup or glass
Top with whipped cream

---

Irish Mocha Frost (cold) 2 servings

1/2 cup freshly brewed coffee (strong)
1 cup milk
1 cup Baileys
4 teaspoons cocoa powder

In a small saucepan, combine coffee, milk and cocoa.
Heat the mixture over moderate heat, whisking, until the cocoa is dissolved, and let it cool.
Stir in 1/2 cup of the Baileys.
Pour the mixture into ice cube tray, and freeze.
Place frozen mixture in blender with remaining Baileys.
Blend until smooth, but still frozen
Serve

---

Jamaican (hot) 2 servings

2 cups strong coffee (hot)
2 oz. Kahlua
2 oz. dark rum
whipped cream
dash of nutmeg
Mix the Kahula and rum, and pour into cups
Fill the rest of the cup with coffee, and stir
Top with whipped cream and dash of nutmeg

---

Mocha (hot) 2 servings

4 oz. chocolate
2 tablespoons Kahlua
1 cup strong coffee (hot)
whipped cream
Melt chocolate
Gradually add Kahlua and coffee
Pour in to cup, top with whipped cream

---

Noggin Coffee (warm) 6 servings

2/3 cup milk
2/3 cup light cream
2/3 cup heavy cream
1 1/4 cups sweetened coffee
4 eggs, separated
4 teaspoons Creme de Cacao
grated nutmeg
In a saucepan over low heat, whisk together milk, light cream and coffee.
When mixture in hot, but not boiling, beat in egg yolks.
Cook until mixture thickens
Strain and let cool
Stir in Creme de Cacao
Beat egg whites until stiff, fold into mixture
Pour into cups or glasses, sprinkle with nutmeg.

---

Spiced Coffee (cold) 2 servings

2 cups of strong coffee, cold
2 oz. light rum
2 tablespoons sugar
2 tablespoons light cream
2 cinnamon sticks
dash of powdered cloves
dash of allspice

Mix everything expect for cinnamon sticks
Pour over ice, and garnish with cinnamon sticks

---

Southern Coffee (cold) 2 servings

1 cup coffee, cold
4 tablespoons Southern Comfort
4 tablespoons apricot brandy
1/4 cup heavy cream

Dump everything into a blender, mix well
Pour into chilled glass

and plz remember if u try these dont get in ure car

[AngelBabe]

St Valentine’s Day – 14th February

Chocolate Hearts
Spring may be just around the corner – but it still snows in February and dismal weather can make this, the shortest month, seem like the longest. However, we can at least forget the cold for the 14th when we can let the romantic in us run wild!

The origins of St Valentine’s Day may be traced to the old Roman feast, Lupercalia, in February. A later festival custom was associated with the Christian bishop, Valentine, who was martyred on 14th February 271 A.D. In fact, there were two St Valentines martyred in Rome around that time, who have generally become confused. One was the Bishop of Terni, the other a priest or physician who is often invoked by sufferers of epilepsy.

The Roman Lupercalian fertility rites in mid-February were held in honour of the Goddess Februata Juno (or, some say, Pan). On that day, boys would draw by lot names of unmarried girls for courtship.

The 14th of February was probably also chosen for St Valentine’s Day because in folklore it is the day on which birds choose their mates. The two bluebirds, which figure on so many Valentine cards, represent the two lovers bound together in spirit from this day on.

Heart-shaped Biscuits A Victorian game popular on St Valentine’s Day is the Roman custom of drawing lots. For this game, an equal number of boys and girls would write their names on scraps of paper, which were then put into two bowls – they then took turns to draw a name from the dish. Thus each player received two Valentines, the one they themselves had drawn and one who had drawn their name. However, the man went with the girl who had chosen him and, thus paired, the party would begin with each couple remaining together until the end of the day, at least.

In the 18th century, lovers in the Lyme Regis area of Dorset would have their initials entwined and worked together into a piece of lace. Lyme Regis lace was of very fine quality and would have been quite slow to work. Many of the romances may well have been finished before the lace was!

The idea of sending sentimental cards to loved ones is a Victorian one and they developed it into a fine art, with ornate cards decorated with real flowers, lace, bird feathers and even hearts of spun glass. Cards declined in popularity for a while (perhaps because the taste for coarse, lewd cards became as pronounced in late Victorian times as it often seems today), but they are now enjoying a revival.

Today Valentine’s Day is as popular as ever as the time for exchanging promises of love, in the form of anonymous greetings cards, chocolates, flowers or a heart-shaped cake or dessert. Why not make a batch of Valentine buns or biscuits each iced with the name of a suitor. Failing that, children (and adults) would love some heart-shaped biscuits for tea, iced with their own names or love-heart mottos such as ‘Kiss Me Quick’ or ‘Be Mine’!

Chocolate Hearts
Add an edible flower, such as a rose bud for a really romantic dessert.

Ingredients
Method

Serves 4

Egg whites – 3
Icing sugar – 175g (6 oz)
Hazelnuts – 75g (3 oz), toasted and ground
Plain chocolate – 75g (3 oz), melted
Double cream – 200 ml (7 fl oz)
Dark rum – 3 tbsp
Chocolate hearts and leaves – to decorate

Whisk the egg whites until fluffy, then gradually whisk in the icing sugar. Place over a pan of hot water and whisk until the mixture thickens and holds its shape. Fold in the hazelnuts.
Place in a piping bag with a large star nozzle. Pipe into 2 heart shapes onto 2 baking trays lined with silicone paper. Bake at 150 ºC / 300 ºF / Gas 2 for 1 – 1½ hours until firm. Cool.

Gradually blend the melted chocolate into cream, add the rum and beat until it forms soft peaks. Use to fill and decorate the meringues. Decorate the meringues with chocolate hearts and leaves and serve.

Apple Cream Buns
These delicious choux pastry buns conceal a traditional west country mixture of apples and cream. They make a soft and surprising tea-time treat.

Ingredients
Method

Makes 16

Water – 150 ml (¼ pint)
Butter – 50g (2 oz)
Plain flour – 65g (2½ oz), sifted
Eggs – 2, beaten
Bramley apples – 450g (1 lb), peeled, cored and sliced
Sugar – 25g (1 oz)
Double cream – 150 ml (¼ pint)
Icing sugar – to dust

Pre-heat oven to 200 °C / 400 °F / Gas 6. Put the water and butter into a saucepan. Heat slowly until the butter melts, then bring to a brisk boil. Lower the heat and tip in the flour all at once. Stir briskly until the mixture forms a soft ball and leaves the sides of the pan. Remove from the heat and cool slightly. Gradually add the eggs, a little at a time, beating until the mixture is smooth and shiny.

Pipe or spoon 16 buns of the mixture on to a buttered baking sheet. Bake the buns for 10 minutes. Remove from the oven and make a slit in the side of each. Return to the oven for a further 5 minutes. Cool on a wire rack.

Poach the apple slices in 150 ml (¼ pint) water with the sugar for 15 minutes until soft. Cool. Whip the cream until stiff peaks form. Remove the apple slices from the syrup with a slotted spoon, then fold them into the whipped cream. Split the buns, fill with the apple mixture and dust with sifted icing sugar.

[AngelBabe]

White Devil
This splendid strongly flavoured dish used to be served at the Café Royal, Edinburgh.

Ingredients
Method

Serves 4

Chicken breasts – 4, boned and skinned, about 150g (5 oz) each or 4 fillets of smoked haddock, skin removed
Butter – 15g (½ oz)
Salt
Freshly ground black pepper

DEVIL SAUCE:
Turmeric – ½ tsp
Cayenne pepper – ½ tsp
English mustard powder – 1 tsp
Salt – ½ tsp
White pepper – ½ tsp
Double cream – 300 ml (½ pint)

TO GARNISH:
Puff pastry triangles, 8 x 5 cm (3 x 2 inch) – baked and reheated

If using chicken breasts, lay them on a large buttered sheet of foil, sprinkle with a little salt and pepper and fold the foil over to make a closed parcel. Lay on a baking sheet and bake at 180 °C / 350 °F / Gas 4 for 30 minutes. Allow to cool and remove from the foil.
If using haddock fillets, poach in boiling water for 10 minutes, then drain.

Lightly butter a small, shallow, ovenproof dish and lay the chicken breasts or haddock fillets in it.

Mix the turmeric, cayenne pepper, mustard, salt and pepper into the cream and beat just until it begins to thicken.

Pour the Devil sauce over the chicken or fish and put into the oven at 200 °C / 400 °F / Gas 6 for 8-20 minutes, or until it just begins to brown. Do not allow it to boil.

Serve with the puff pastry triangles arranged around the dish.

Whim Wham
This is a very simple recipe for a delicious and swiftly made trifle. It originates from 18th century Scotland, when the word whim-wham was used to describe something light and fanciful.

Ingredients
Method

Serves 6

Butter – 25g (1 oz)
Blanched almonds – 50g (2 oz)
Sugar – 25g (1 oz)
Trifle sponge fingers – 30
Sweet sherry – 150ml (¼ pint)
Brandy – 4 tbsp
Orange – 1 large, zest and juice
Double cream – 300ml (½ pint)
Natural yogurt – 275g (11 oz)

Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool.
About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange zest and juice over and leave to soak for 30 minutes. Whip the cream until it just holds its shape, then gently fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.

Tweed Kettle
The Tweed is just one of the great salmon rivers of Scotland. This method of preparing salmon comes from Edinburgh, where it is served with ‘bashed neeps’ or ‘tatties’.

Ingredients
Method

Serves 4

Fresh breadcrumbs – 110g (4 oz)
Fresh herbs such as parsley, thyme, rosemary – 1 tbsp, chopped
Lemon – ½, zest and juice
Grated nutmeg – pinch
Egg – 1, beaten
Trout – 4, each weighing about 275g (10 oz), cleaned
Butter – 25g (1 oz)
Plain flour – 2 tbsp
Dry white wine – 150 ml (¼ pint)
Vegetable stock – 150 ml (¼ pint)
Double cream – 4 tbsp

Pre-heat oven to 180 °C / 350 °F / Gas 4.

Put the breadcrumbs, herbs, lemon zest and juice and nutmeg in a bowl. Season to taste. Add the egg and mix together well.

Fill the cavities of the trout with the stuffing. Wrap the fish in greased foil. Place the parcels on a baking sheet and bake for 30-35 minutes, until tender.

Meanwhile, put the butter, flour, wine and stock in a saucepan and heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Stir in the cream. Pour a little sauce over the trout and serve the remaining sauce in a warmed sauceboat or jug.

Treacle or Syrup Pudding
This is a very popular steamed pudding. Treacle gives a very dark pudding whereas golden syrup makes a much lighter one.

Ingredients
Method

Serves 4

Self-raising flour – 175g (6 oz)
Shredded suet or softened butter – 75g (3 oz)
Caster sugar – 50g (2 oz)
Egg – 1
Milk – about 6 tbsp
Treacle or golden syrup – 2 tbsp

Grease a 1.1 litre (2 pint) pudding basin if making a steamed pudding, or a deep pie dish if baking the pudding.
Mix together the flour, suet or butter and sugar. Make a well in the centre and add the egg and enough milk to give a soft dropping consistency. Spoon the treacle or golden syrup into the bottom of the prepared dish then pour in the pudding mixture.

If steaming the pudding, cover with pleated greaseproof paper or foil and secure with string. Steam for 1½ – 2 hours. If baking, cook, uncovered, at 180 °C / 350 °F / Gas 4 for about 1 hour, until well risen. Serve hot with custard.

Teviotdale Pie
Originating in the Scottish borders where good meat is taken for granted, this dish is a kind of suet pie which makes a small amount of meat go a long way.

Ingredients
Method

Serves 4

Lean minced beef – 450g (1 lb)
Onion – 1 medium, chopped
Beef stock – 300ml (½ pint)
Worcestershire sauce – 1 tsp
Self-raising flour – 225g (8 oz)
Cornflour – 25g (1 oz)
Shredded suet – 75g (3 oz)
Milk – 300ml (½ pint)

Pre-heat oven to 180 °C / 350 °F / Gas 4. Put the meat in a large saucepan and cook over a medium heat in its own fat until it starts to brown. Add the onion and cook for a further 5 minutes until softened. Add the stock and Worcestershire sauce. Simmer for 15-20 minutes.
Put the flour, cornflour and suet in a bowl, then gradually stir in the milk to form a thick batter. Put the meat in a 1.1 litre (2 pint) pie dish. Cover with the batter mixture. Bake for 30-35 minutes until risen and browned.

Tattie Soup
This is a traditional Scottish peasant soup, easy to make and made with the most humble and easily obtained ingredients. Traditionally a handful of finely chopped nettle tops is thrown in 10 minutes before serving but parsley would be a reasonable alternative to freshen up the soup.

Ingredients
Method

Serves 4

Old potatoes – 450g (1 lb)
Onions – 2
Old carrots – 2
Streaky bacon – 4 rashers, optional
Water – 1.7 litres (3 pints), or beef stock
Salt and freshly ground pepper
Nettle tops – handful, finely chopped, or fresh parsley

Peel and slice the potatoes, coarsely grate the skinned onions and carrots and cut the bacon into squares.

Bring the water or stock to the boil in a large pan and add the vegetables and bacon.

Cover and simmer gently for 1½ hours until the soup is thick and creamy.

Season. Add the chopped nettle tops or parsley 10 minutes before serving.

Stovies
Ingredients
Method

Serves 4

Dripping or butter – 1 tablespoon
Potatoes – 900g (2 lb), peeled, cut into quarters or thickly sliced
Onion – 1 large, sliced
Roasted beef – 100g (4 oz), diced
Meat stock or water- 2 tablespoons

Melt the dripping, add the potatoes, onion and meat. Add stock or water to cover and cook for 30 minutes.

Serve hot with oatcakes (the best are the fantail sort) and ice-cold glasses of full cream milk.

Chocolate Tablet
This is a delectable sweet which simply melts in the mouth and is quite addictive. Arranged in small boxes or jars it makes an ideal Christmas gift. It is a little like fudge, but is much crisper, and not at all chewy. Tablet is quite straight-forward to make as long as you follow the instructions carefully. as the temperature is crucial to the texture, a sugar thermometer is necessary – unless you are totally confident about testing for the hard-ball stage.

Ingredients
Method

Makes 450g (1 lb)

Granulated sugar – 450g (1 lb)
Evaporated milk – 150 ml (¼ pint)
Salt – pinch
Vanilla essence – ½ tsp
Chocolate Drops – 125 (4 oz)
Butter a 20 cm (8 inch) shallow square cake tin. Fill a shallow roasting tin with cold water.
Place the sugar in a heavy-based medium saucepan with the evaporated milk. Heat very gently, stirring occasionally, until the sugar is completely dissolved. Do not let mixture boil during this time or it will crystallise. Do not use a non-stick pan or it will burn.

Once completely dissolved, bring to the boil and boil for about 20 minutes or until it registers 125 C (250 F) on a sugar thermometer (i.e. the hard ball stage – when a little of the mixture will form a hard ball when rolled between your fingers). Immediately stand the base of the pan in the cold water and stir in the salt and vanilla essence.

Remove the pan from the water and beat the mixture as it begins to ‘set’ and go grainy around the edge of the pan, pulling the crust towards the centre. Do not overbeat, otherwise the mixture will not pour; if underbeaten, the tablet will be chewy – which is all wrong! Stir in the chocolate drops.

While still pourable, pour the mixture into the prepared tin and allow to cool slightly until set. Mark into squares or bars and leave until completely cold, then cut or break into squares or bars. Store in an airtight container.
NOTE: It may take a couple of attempts to perfect tablet, but it is worth the effort. It should be hard to the touch, and granular and melting in the mouth.

VARIATIONS:

Coconut Tablet

Omit the chocolate drops. Stir 3 tbsp desiccated coconut into the syrup along with the salt and vanilla before beating.

Ginger Tablet

Omit the chocolate drops. Stir 2 tbsp chopped crystallised ginger into the mixture after beating.

Vanilla Tablet

Omit the chocolate drops.

[AngelBabe]

@TOONIE wrote:

ANGELBABE SO WHAT HAPPENED TO THE MUD CAKE AND THE COLD YEA?? LOL MWAHHH HOPE YA GOOD N WELL

yer im ok ty cutiekins
u ok ?
daughter stills makes cold tea
and the cakes were lard and cornflakes and peas (bless her)
the things kids do huh :wink: :lol:

no problems dawny glad u like them ill hunt out some more :)

[AngelBabe]

Edinburgh Rock
Edinburgh Rock is said to have been discovered accidentally by a nineteenth century Edinburgh confectioner, Alexander Ferguson. He found some rock which had been left uncovered in the warm atmosphere of the sweet factory for several months. The rock had crystallised to a brittle texture and its pleasant crunch and delicate flavour became so popular that it was the foundation of Ferguson’s business. He became one of Edinburgh’s most successful confectioners.

Ingredients
Method

Makes 450g (1 lb)

Sugar – 450 g (1 lb)
Water – 240 ml (8 fl oz)
Cream of tartar – good pinch
Flavours and colours – to taste *

* raspberry and pink colouring
lemon and yellow colouring
peppermint and green colouring
vanilla (white)
ginger and coffee (for colour)

Mix the sugar and water in a large pan, allow the sugar to dissolve completely. Stir the contents of the pan with a spatula, draw it gently from side to side across the base of the pan so that the sugar is prevented from settling in a cake at the bottom.
Immediately the sugar is dissolved, add the cream of tartar, cover and bring to the boil. When the liquid boils, remove the lid and skim well. Boil to 126 °C (259 °F).

Pour out onto an oiled slab. Cool slightly and turn the edges to the centre with an oiled scraper. Continue like this but avoid stirring. Directly syrup is cool enough to touch, pour whichever flavour and colour you choose into the middle and continue turning the edges to the middle.

Take it up and pull it quickly and evenly over an oiled candy hook. Continue until it becomes cloudy and dull. Do this in a warm kitchen and if it becomes very stiff, re-heat slightly.

Draw out the candy evenly, snip off into lengths with a pair of oiled scissors. Leave in a warm kitchen for about 24 hours, when the rock will become sugary and ‘short’ when broken. Put into a paper-lined airtight tin to store.

Note: The candy must be pulled sufficiently, otherwise it will remain sticky instead of ‘short’.

Flummery
Flummery occurs in manuscript menus for Scottish feasts as early as the fifteenth century. The ingredients varied but the basis was always soaked cereal, the liquid from which sets to a clear jelly. This is flavoured with orange juice or rosewater and topped with cream and honey, with or without alcohol.

Ingredients
Method

Serves 4

Oatmeal – 4 tbsp, soaked for 48 hours in 900 ml (1½ pints) cold water
Orange juice – 12 tbsp
Caster sugar – 2 tbsp
Double cream – 150 ml (5 fl oz)
Oranges – 2, zest only
Clear honey – 4 tbsp
Whisky or brandy – 2 tbsp
Whipped cream – 150 ml (5 fl oz)

Stir the soaked oatmeal and then strain off the liquid into a saucepan. Discard the oatmeal. Add the orange juice and sugar to the liquid, bring to the boil and boil, stirring continuously, for about 10 minutes, or until the mixture is very thick.
Allow to cool until tepid and then stir in the double cream. Pour the mixture into one large flat dish or individual dishes and put into the refrigerator to set. Allow approximately 1 hour.

When ready to serve, sprinkle with grated orange rind, pour over the honey, then the whisky or brandy and top with whipped cream.

Forfar Bridies
These oval, meat-filled pasties are a favourite Scottish convenience food, similar to the Cornish version, although bridies only contain onion, suet and steak.

Ingredients
Method

Serves 4

Shortcrust pastry – 450g (1 lb)
Rump steak – 450g (1 lb)
Salt
Freshly ground black pepper
Beef suet – 50g (2 oz), finely chopped
Onions – 2 medium, finely chopped
Egg – 1, beaten

Divide the pastry into 4 equal parts and roll each out into an oval. Pound the steak, then cut into thin strip. Place in a mixing bowl, season with salt and plenty of black pepper and mix in the finely-chopped suet and onions. Divide equally and place on each oval of pastry.

Dampen the edges of the pastry, fold over and seal. Cut a small hole in the top of each and brush with the beaten egg. Bake at 220 °C / 425 °F / Gas 7 for 15 minutes then reduce the heat to 180 °C / 350 °F / Gas 4 for a further 30-45 minutes. Serve hot

Raspberry and Walnut Shortbread
Two of Scotland’s most celebrated foods – shortbread and raspberries – come together in this recipe to make a mouth-watering dessert that tastes even better than it looks. The walnuts are ground and added to the shortbread mixture for a subtle nutty flavour. The shortbread could also be made with strawberries.

Ingredients
Method

Serves 8

Butter – 110g (4 oz)
Caster sugar – 75g (3 oz)
Walnut pieces – 110g (4 oz), finely ground
Plain flour – 175g (6 oz)
Fresh raspberries – 450g (1 lb)
Icing sugar – 50g (2 oz)
Raspberry liqueur or Kirsch – 2 tbsp (optional)
Whipping cream – 300ml (½ pint), whipped

Pre-heat oven to 190 °C / 375 °F / Gas 5. Draw three 20 cm (8 inch) circles on non-stick baking parchment. Place the parchment circles on baking sheets. Cream the butter sugar together until pale and fluffy, then beat in the walnuts and flour. Divide the dough into 3 portions. Put a portion of dough in the centre of each parchment circle and press out with the heel of the hand until the dough is the same size as the circle.
Cut one of the circles into 8 triangles and ease them slightly apart. refrigerate the circles and triangles for 30 minutes. Bake for 15-20 minutes until browned. Leave to cool and harden for 10 minutes on the paper, then transfer to wire racks to cool. Meanwhile, reserve one-third of the raspberries for decoration. Put the rest in a bowl with the icing sugar and liqueur, if using. Crush the raspberries with a fork, then leave them to macerate while the rounds are cooling.

Assemble the shortbread just before serving, to ensure that the pastry remains crisp. Fold the crushed raspberries and juice into the whipped cream. Stand one round of pastry on a flat serving plate and spread with half the cream mixture. Top with the other round and the remaining cream mixture. Arrange the triangles of pastry on top of the cream, wedging them in at an angle. Scatter the reserved whole raspberries in between. Serve the shortbread as soon as possible.

Stilton Scotch Eggs
This is an unusual variation on traditional Scotch eggs.

Ingredients
Method

Makes 10

Eggs – 2, hard boiled and shelled
Stilton cheese – 100g (3½ oz), crumbled
Curd cheese – 50g (2 oz)
Sausagemeat – 450g (1 lb)
Curry powder – 4 tsp
Egg – 1, beaten
Dried wholemeal breadcrumbs, to coat

Chop the hard boiled eggs and thoroughly mix with the Stilton and curd cheese. Divide into 10 and shape into balls. Chill for 10-15 minutes.
Mix the sausagemeat and curry powder together. Divide into 10 pieces. Flatten each piece and wrap around a ball of filling. Seal the edges well. Roll in beaten egg then coat in breadcrumbs.

Deep fry in hot oil at 160 °C / 325 °F for 7-8 minutes, drain on absorbent kitchen paper, or place on a greased baking sheet and bake at 190 °C / 375 °F / Gas 5 for 15-20 minutes, until cooked. Serve warm or cold.

Scotch Woodcock

This savoury dish was popular in Victorian and Edwardian Scotland. It was served at the end of a meal then, now you would be more likely to serve it as a starter or a light snack.

Ingredients
Method

Serves 4

Bread – 4 large slices, toasted, crusts removed and buttered
Butter – 15g (½ oz)
Gentleman’s Relish or anchovy paste – enough to spread on the toast
Milk – 150 ml (5 fl oz)
Eggs – 4
Cayenne pepper – large pinch
Anchovies – 2 x 50g (2 oz) cans, drained

Cut the pieces of toast in half and spread with Gentleman’s Relish.

Melt the butter in a pan. Whisk together the milk, eggs and cayenne pepper, then pour into the pan.

Stir slowly over a gentle heat until the mixture starts to thicken. Remove from the heat and stir until it is creamy.

Divide the mixture between the toasts. Top with the anchovy fillets, arranged in a criss-cross pattern.

[AngelBabe]

Bashed Neeps
This is a traditional accompaniment to Haggis. The turnip in Scotland is commonly ‘brassica rapa’, rutabaga or Swedish turnip. In England it is called a swede. It was introduced to Scotland in the late eighteenth century by Patrick Miller of Dalswinton. He was a wealthy man, a director of the Bank of Scotland and Chairman of the Carron Iron Company, and had a passionate interest in mechanical and agricultural improvement. King Gustav III of Sweden was a satisfied customer of Carron, and he presented Miller with a gold, diamond-encrusted snuff-box bearing a miniature of himself, containing rutabaga seeds. In this way the ‘swede’ came to Scotland. The box and its accompanying letter can still be seen in the British Museum in London.

Ingredients
Method

Serves 4

Swede – 450g (1 lb), peeled and diced
Butter – 50g (2 oz)
Mace – pinch (optional)
Salt and pepper – to taste

Cook the swede in boiling water for 25-30 minutes, or until tender. Drain and mash well.
Add remaining ingredients and mix well until the butter is melted and incorporated. Season according to taste.

Beef Pockets Stuffed with Mushrooms
Ginger wine is an English speciality which appeals to the British palate’s desire for strong positive flavours. Even this small quantity makes a significant difference to the recipe.

Ingredients
Method

Serves 4

Steaks – 4, thick cut, each weighing about 175g (6 oz)
Butter – 15g (½ oz)
Mushrooms – 175g (6 oz), finely chopped
Garlic clove – 1, crushed
Onion – 1 large, finely chopped
Fresh parsley – 1 tbsp
Ginger wine – 1 tbsp
Fresh breadcrumbs – 1 tbsp
Double cream – 1 tbsp

Make a horizontal cut in each steak without cutting all the way through.

Melt the butter in a saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat.

Add the parsley, ginger wine, breadcrumbs and cream. Mix together well.

Generously fill each pocket of the steaks with the stuffing.

Grill for 5-15 minutes until the meat is cooked to taste. Serve at once with broccoli and new potatoes.

Butterscotch
Real butterscotch is a Scottish treat, made from the simplest ingredients, but has no equal for rich, smooth flavour.

Ingredients
Method

Makes about 450g (1 lb)

Demerara sugar – 450g (1 lb)
Water – 150 ml (¼ pint)
Unsalted butter – 50g (2 oz)

Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Bring to the boil, then boil until the temperature reaches the soft crack stage 132 °C (270 °F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.

Add the butter a little at a time, stirring until dissolved before adding any more. Pour into a greased 18 cm (7 inch) square tin. Mark into squares when almost set. When set, break along the marked lines. Store in an airtight container.

Dundee Biscuits
Scotland is famous for rich, short biscuits. A scattering of almonds on top adds interest but otherwise the biscuits rely on good, simple ingredients for their wholesome flavour.

Ingredients
Method

Makes 25

Plain flour – 225g (8 oz)
Butter – 110g (4 oz), diced
Caster sugar – 50g (2 oz)
Egg – 1, separated
Flaked almonds – 50g (2 oz), chopped

Pre-heat oven to 170 °C / 325 °F / Gas 3. Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, mix well, then stir in the egg yolk to bind the mixture together. Knead lightly, then roll out on a lightly floured surface until about 0.5 cm (¼ inch) thick, prick the top with a fork and cut into 5 cm (2 inch) rounds using a plain cutter.
Put onto greased baking sheets, brush with egg white and sprinkle with the almonds. Bake for 25-30 minutes or until pale golden brown. Transfer to wire racks to cool. Store in an airtight container.

Dundee Marmalade
Ingredients
Method

Makes about 4.5 kg (10 lb)

Seville oranges – 1.4 kg (3 lb)
Lemons – 3
Water – 3.6 litres (6 pints)
Sugar – 2.7 kg (6 lb)

Wash the oranges and lemons and put them whole into a large heavy-based pan. Pour on the water, cover and bring to the boil. Simmer for 1½ – 2 hours, or until the fruit is soft. Remove the fruit with a slotted spoon, allow to cool and cut into chunks. Remove the pips and add them to the liquid in the pan. Boil this rapidly for 10 minutes, then strain.
Put the strained juice, cut fruit and sugar back into the pan. Stir well until the sugar has dissolved. Bring to a rapid boil and boil until setting point is reached, about 30 minutes. Remove any scum, allow to cool slightly, stir well to distribute the fruit and pour into sterilised jars, cover, seal and label.

Edinburgh Fog
Edinburgh, like London, was once plagued by thick mists and fogs and thus earned itself the nickname ‘Auld Reekie’. This dessert is thicker than the mists that envelope the city today, but like Edinburgh itself, it is deliciously rich and elegant. This extremely rich pudding should be served with fresh raspberries or some other fresh fruit.

Ingredients
Method

Serves 6

Double cream – 600 ml (1 pint)
Caster sugar – 2 tbsp
Vanilla essence – a few drops
Whisky – 6 tbsp
Blanched almonds – 100g (4 oz), chopped
Small ratafia biscuits – 16-24

Whip the cream until stiff.
Stir in the sugar, vanilla essence and whisky to taste.

Mix in the almonds and biscuits and chill well before serving.

[AngelBabe]

for dawny

Selkirk Bannocks
Bannocks are round, flat loaves, traditionally cooked on a griddle but now usually baked in the oven. Many Scottish towns had their own recipes and there were special bannocks made for different feast days. The Selkirk bannock appears in the mid-nineteenth century, first made by a baker called Robbie Douglas.

Ingredients
Method

Makes 3

Strong plain flour – 450g (1 lb)
Salt – 1 tsp
Butter – 75g (3 oz)
Milk – 300 ml (½ pint), warmed
Caster sugar – 75g (3 oz)
Fresh yeast – 25g (1 oz) or 15g (½ oz) dried yeast
Sultanas – 250g (10 oz), soaked in hot water for 30 minutes
Egg – 1, beaten

Mix together the flour and salt in a large mixing bowl and then rub in the butter. Put the milk in a saucepan over gentle heat and stir in the sugar until it is dissolved. Remove from the heat and stir in 2 tablespoons of this milk mixture into the yeast, until it makes a smooth paste. If using dried yeast, pour half the warmed milk (it should only be lukewarm) into a bowl and sprinkle on the yeast. Whisk well and leave until the yeast becomes frothy (about 15 minutes). Add the rest of the milk to the yeast and beat well into the flour.
Collect the dough into a ball, place on a floured board and knead for 5 minutes until the dough is smooth and elastic. Shape the dough into a ball, put it into a warmed bowl and cover with a clean damp cloth. Stand the bowl in a warm place for 30 minutes. Knead the sultanas gently into the dough, making sure they are evenly distributed. Shape the dough into a ball again, cover as before and stand in a warm place for a further 15 minutes or until it has almost doubled in size.

Divide the dough into 3 equal pieces, shape each into a smooth ball and place each on a lightly buttered baking sheet. Cover again with clean damp cloths and put in a warm place to rise for 15 minutes. Flatten the balls down so that they become approximately the size of dinner plates and brush over with beaten egg. Cover again and return to stand in a warm place for a further 45 minutes. Bake at 200 °C / 400 °F / Gas 6 for 20 minutes or until golden brown.

Scottish Oatcakes
The Scottish climate is well suited to growing oats. These griddle cakes are very simple but quite delicious.

Ingredients
Method

Makes 12

Fine oatmeal – 100g (4 oz)
Bicarbonate of soda – pinch
Lard – 15g (½ oz)
Water – 150ml (¼ pint)
Oatmeal – for rolling

Put the oatmeal and bicarbonate of soda in a bowl. Gently heat the lard and water in a small pan until melted, then quickly pour enough of it on to the dry ingredients to make a firm dough.

Roll out the dough on a surface sprinkled with oatmeal until about 0.3 cm (one-eighth inch) thick. Cut into twelve 8 cm (3 inch) rounds using a plain cutter, re-rolling if necessary. Or cut into triangles, if preferred.

Cook the oatcakes on a hot griddle, on one side only for about 5-8 minutes, until they curl and are firm. Or place on a greased baking sheet and bake at 170 °C / 325 °F / Gas 3 for 30 minutes until crisp.

Haggis
The haggis has been the subject of much ridicule and endless bad jokes. Scotland abounds with picture postcards of humanised haggis, or three-legged haggis being hunted through the heather! Traditional haggis recipes call for the savoury meat mixture to be boiled in a sheep’s paunch, but as this is difficult to obtain by modern cooks, this recipe is steamed in a basin.

Ingredients
Method

Serves 6-8

Liver – 225g (8 oz)
Oatmeal -150g (6 oz)
Onions – 2 medium
Minced lamb – 225g (8 oz)
Shredded suet – 150g (6 oz)
Grated nutmeg – pinch
Salt and pepper

Put the liver in a saucepan and cover with cold water. Bring to the boil and boil for 5 minutes. Drain the liver, reserving 4 tablespoons of the water. Toast the oatmeal under the grill or in the oven until it is golden brown. Allow to cool slightly. Meanwhile, mince the liver with the onions. Add the oatmeal, minced lamb, suet, nutmeg, salt, pepper and the reserved cooking liquid to the minced mixture and combine thoroughly.
Spoon into a greased pudding basin and tie a lid of greased greaseproof paper and foil on top. Make a pleat in the lid to allow for expansion. Steam the haggis for 3 hours, replenishing the boiling water when necessary. Serve hot with bagpipes and plenty of Scotch whisky.

Mealie Pudding
This traditional Scottish recipe is for an oatmeal pudding which is served with grilled sausages, bacon, herrings and so on.

Ingredients
Method

Serves 4

Oatmeal – 450g (1 lb), coarse or medium
Beef suet – 225g (8 oz)
Onions – 2
Salt and pepper

Toast the oatmeal in the oven turning it over frequently until it is golden brown. Shred the suet finely (or use ready-shredded suet) and chop the onions very finely. Mix all the ingredients together and season well, tie in a cloth and boil for 1 hour. If the mixture is put into pudding skins, cook in gently boiling water for 30 minutes.

Scotch Broth
Another of Scotland’s soup recipes, some refer to this dish as Scotland’s national soup. It is best made the day before it is needed so that the fat can be skimmed from the top. This is a hearty and filling dish to be served as a main course.

Ingredients
Method

Serves 4

Shin of beef – 700g (1½ lb), diced
Water – 2.3 litres (4 pints)
Carrot – 1 medium, chopped
Turnip – 1 medium, chopped
Onion – 1 medium, chopped
Leeks – 2, chopped and thoroughly washed
Pearl barley – 3 tbsp
Parsley – chopped, to garnish

Put the meat and water in a large pan.
Bring to the boil, cover and simmer for 1½ hours.

Add the vegetables and barley. Simmer for another hour until everything is soft.

Skim off any fat and garnish with parsley before serving.

Dundee Cake
A rich and buttery fruit cake, with a characteristic pattern of blanched almonds on top, named after the town where it originated. Dundee was famous for its marmalade, which used to feature in this recipe.

Ingredients
Method

Makes about 16 slices

Currants – 110g (4 oz)
Seedless raisins – 110g (4 oz)
Sultanas – 110g (4 oz)
Candied orange peel – 110g (4 oz), chopped
Blanched almonds – 25g (1 oz), chopped
Plain flour – 275g (10 oz)
Butter – 225g (8 oz)
Light soft brown sugar – 225g
(8 oz)
Orange – 1, zest only
Lemon – zest only
Eggs – 4
Whole blanched almonds – to decorate

Pre-heat oven to 170 °C / 325 °F / Gas 3.
Grease and line a deep 20 cm (8 inch) round cake tin with greaseproof paper.

Mix fruit, peel and chopped almonds with the flour. Cream the butter, sugar, orange and lemon zests together until pale and fluffy. Gradually beat in the eggs.

Fold in the fruit and flour mixture, then spoon into the prepared tin. Make a slight hollow in the centre of the top. Arrange whole almonds in circles to decorate.

Bake for 2½ – 3 hours or until firm to the touch. If the top gets too brown, cover with paper.

Leave to cool in the tin for 30 minutes, then turn onto a wire rack to cool completely.

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