ampantscotland.com, most pie crust recipes are made with half lard
Melt the butter and chocolate together and stir.
Mix in the well broken biscuits, nuts and essence/extract and pour into a 10\" by 15\" baking tin, lined with greaseproof paper.
Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).
o a greased baking tray. Traditional Scottish wooden moulds can be bought
ut two tablespoons of the Scottish oatmeal in a bowl with
inutes.
Meanwhile, make the Scottish Sauce.
Combine all ingredients
For the traditional brigadeiros:
Combine the sweetened
How To Make Scottish Typsy Laird Sherry Trifle.
f approximately 1/4\". If traditional shaped tattie scones are required
he side.
To Make Traditional Pizza Dough: In a small
Place the chicken in a large pot. Cover with 13 cups water, add 2 tsp salt, the bay leaves, parsley, thyme and bacon. Bring to a boil and simmer, uncovered, for about 1 1/2 hours, skimming off any foam if necessary. Add 1/3 of the leeks after 30 minutes of cooking. Remove the chicken and allow to cool slightly. Pour the stock through a strainer and bring back to a boil. Add the remaining leeks and prunes and simmer for 15 minutes. Cut the chicken from the bone and into bite sized chunks. Season, return to the pan to reheat and serve.
Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry. Cook the peas separately for about five minutes or until tender and then drain.
While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste.
Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.
Well oil an 11\" x 7\" shallow baking tin pan. Put the water and lemon juice in a heavy-based saucepan and heat until slightly warm.
Stir in the sugar and continue to heat gently, stirring with a wooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil.
Stir in the cream of tartar and bring to the boil to 242F on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water).
Remove from the heat and beat in the butter. Return to the heat and ...
Preheat the oven to 325F degrees.
Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick. At this point, you may add crushed lavender flowers or rosemary, if you wish.
Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
Prick the top of each square or wedge with a fork.
Bake at 325F degrees for 25 to 30 minutes; ...
Fry the onion and bacon in oil for 2-3 minutes. Stir in the potatoes, cauliflower and stock and bring to the boil. Cover and simmer for fifteen minutes or until tender. Liquidize the soup and then add milk. Reheat gently and season to taste. As an added touch, you can grill a couple of rashers of bacon until crisp; crush and sprinkle on top of the soup in the plate before serving.
Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
Pour into a dish and set aside to cool.
Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
Mix the sherry and the Drambuie ...
rom a recipe in Philippine Recipes Made Easy, by Violeta A
bout 1 and 1/2 recipes for the dough for each
Combine flours, sugar and salt in a mixing bowl.
Work in butter until dough has the consistency of pie crust.
Sprinkle board with rice flour.
Turn dough onto board and knead until smooth.
Divide into four portions and shape into small rounds.
Place on parchment paper on a cookie sheet (or use a shortbread mold).
Prick with a fork.
Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
Allow to cool in pan.
erve with soup, stews or traditional breakfasts.
Mix the dry ingredients in a mixing bowl and then rub in the fat until it becomes like coarse breadcrumbs.
Stir in the melted syrup and then add enough milk to make a soft dough. Turn out onto a floured surface and roll until quite thin. Using a cutter, cut into rounds of about 11/2 inches (3.8cm) in diameter.
Place the rounds on a floured baking sheet and cook in a pre-heated oven at 190C/375F/Gas Mark 5 for 10-15 minutes.
Serve hot, spread with butter.