Scots in Canada

Recipes

	Post Date	Message
	11/24/2003 10:41 PM	Here is recipe that is from Scotland, although probably not Scottish. At Christmas & New Years, my Mum always makes "chocolate cups" from a recipe her aunt (Mary McGregor Auchterlonie, 1888 - 1968) got from a magazine. Mum's chocolate cups are still a family favourite. First, milk chocolate is melted & then "painted" onto the inside of paper muffin liners, perhaps 1/8" - 1/4" thick. After it hardens, peel off the paper. Fill with cubes of sponge cake. Drizzle with sherry. (Mum makes a "non-alcoholic" version for the kiddies!) Add tinned fruit like peaches or fruit cocktail. Top with whipped cream or Mum makes a mock cream (not sure of exact ingredients). They are VERY yummy!
	11/24/2003 10:43 PM	PUFF CANDY! 4 tablespoons of sugar, 2 tablespoons of golden syrup and 1 teaspoon of baking soda. Put sugar and syrup in a pan and bring to the boilstirring all the time,boil for 8 min, stirring occasionally.Remove from the heat and stir in the soda quickly until it froths. Pour into a well greased tin and cool. break up when cold and store in an air tight jar.
	11/24/2003 10:44 PM	This recipe was posted to one of the mailing lists that I subscribe to at rootsweb but I thought it was cute and thought you would all enjoy it.LOL I imagine it could apply just as easily to Scotland as it does England and the world. Old English Christmas cake recipe from Cumberland County, UK Ingredients: 1 cup water 2 cups dried fruit 1 cup brown sugar 1 cup sugar 1 tsp salt 8 oz nuts 4 large eggs 1 tsp baking soda juice of 1 lemon and 1 bottle of brandy. Method: Sample brandy to check it's quality. Take a large bowl. Re-check the brandy to ensure it is of the highest quality. Pour one level cup and drink. Then Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the brandy is still okay and cry another tup. Turn off the mixerer. Break two eggs and add to the bowl and chuck in the dried fruit. Mix on the turner, and if the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the brandy to check for tonisisticity. Next sift two cups of salt, or something. Who cares? Check the brandy. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Then grease the oven and turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out the window, check the brandy again and go to bed. Hic!
	11/24/2003 10:45 PM	This georgeous pud couldn't be easier - and nice enough for the Festive Season SERVES 8 12oz ameretti biscuits 6oz dark chocolate (70-75% cocoa solids) 15fl.ozs double cream 4 tablespoons brandy 3 tablespoons cider cocoa powder to dust You will also need a 2pt pudding basin lightly greased with a flavourless oil To begin, break up the chocolate into a heatproof bowl and pour in the cream. Fit the bowl over a pan of barely simmering water, making sure it's base doesn't touch the water, and leave until the chocolate has melted. Then take the bowl off the heat, and using an electric hand mixer, whisk the chocolate and cream together until you have a cold, creamy mixture. Next, mix the brandy and cider together and pour into a shallow dish. Dip the biscuits, one at a time, first into the liquor, then into the chocolate cream, and arrange them in a layer in the base of the pudding basin. Now spread a layer of choclate mixture over the first layer of biscuits, repeating the whole process until you have four layers. Place a saucer (one that fits inside the rim of the basin) on top of the mixture. Put a 2 or 3lbs. (900g/1kg) weight on top and leave in the fridge overnight. Before serving, dip the basin in hot water for about 3 seconds, and turn the pudding out onto a flat serving plate. Then put the cake back in the fridge for 15 mins. to allow the outside to get firm again, and finally, dust with cocoa powder. Enjoy.
	11/26/2003 1:30 PM	Old Fashioned Cheesecake Serves 6-8 BASE 1 oz. unsalted butter - softened 1 ofresh white breadcrumbs 1 tsp golden caster sugar FILLING l lb.9ozs. full fat cream cheese 8 ozs. golden caster sugar 2 medium eggs 12 fl.oz whipping cream 1 and a half ozs. plian flour, sifted 1 and a half tsp. vanilla extract 3 ozs/ raisins freshly ground nutmeg Preheat the oven to 190C/375F/gas mark 5. For the base, grease an 8 inch cake tin with a removable base, with all the butter. Mix the breadcrumbs with the tsp of sugar and press it to the sides and base of the tin. To make the filling, blend the cream cheese and sugar in a food processor. Add the eggas and cream, then fold in the flour and vanilla extract. With the motor off, stir in the raisins. Carefully spoon the mixture into the tin, evenly distributing the raisins. Liberally dust the surface with freshly grated nutmeg. Bake in the oven for 45 mins until puffy around the edges and just setIit should wobble if you move it from side to side) Turn off the oven and leave the door ajar (or prop it open with a wooden spoon) and leave the cheesecake for an 1 hour. Remove the cheesecake and leave to cool completely. Loosely cover with foil and chill overnight. Bring back up to room temperature 30 minutes or so before serving.
	11/26/2003 3:14 PM	Potato Bannock......a different take on "tattie scones" great for leftover potatoes. 2 1/2 cups flour 2 tbsp. baking powder 2 tbsp. sugar 1 tsp. salt 1/4 cup shortening 1 cup milk 1 cup mashed potatoes (cooled) 1 tbsp milk In a large bowl combine baking powder, sugar and salt. Cut in shortening until mixture looks like coarse crumbs. With a fork stir in milk and potatoes. Knead gently in a floured surface, (work in some extra flour if sticky) Place dough on a ungreased cooke sheet and pat to make a circle, about 1 1/2 inches thick. Score circle about a 1/4 of an inch deep. Brush with milk and bake at 450 F for 15-20 minutes till golden brown, slice and serve with butter.
	1/25/2005 3:45 PM	~~~~~~Scottish Haggis~~~~ 1 Sheep's pluck (heart, lungs, liver) and bag 2 teacupsful toasted oatmeal 1 teaspoonful salt 8 oz. shredded suet 2 small onions 1/2 teaspoonful black pepper Method: 1. Scrape and clean bag in cold then warm water, soak in salt water overnight. 2. Wash pluck then boil for two hours with windpipe draining over the side of pot. Retain 1 pint of stock. 3. Cut off windpipe, remove surplus gristle, chop or mince heart and lungs, grate best part of the liver ( about half only) 4. Parboil and chop onions, mix all together with oatmeal, suet, salt, pepper and stock to moisten. 5. Pack the mixture into bag, allowing for swellling. Boil for 3 hours, pricking regularly all over. 6. If bag not available, steam in greased basin covered by greaseproof paper and cloth for 4 to 5 hours.
	12/16/2005 5:56 PM	Recipe for homemade - 1 tin of Eagle Brand Sweet Condensed Milk Locally this small tin now costs over $4.00. 1 cup dry milk power 2/3 cup white sugar 3 tbsp margerine 1/3 cup boiling water Whirl all in blender or processor. Use recipes calling for 1 tin of Sweet Condensed Milk.