BELL CO. (KY) PUBLIC LIBRARY DISTRICT
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Proper Scottish Oat Scones

2 tablespoons butter
1 1/4 cups rolled oats
3/4 cup all-purpose white flour
3/4 cup whole-wheat pastry flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
1 large egg lightly beaten
1/2 cup nonfat plain yogurt
2 tablespoons canola oil

 

Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.   Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.  Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 wedges.   Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.

Slow-Cooker Corned Beef & Cabbage

4 c. hot water
2 T. cider vinegar
2 T. sugar
1/2 t. freshly ground pepper
1 lge. or 2 med. onions, cut into wedges
1 (3 lb) corned beef brisket or brisket,    packaged with spices
8 small white or yellow potatoes, .....scrubbed and cut into quarters
1 head green cabbage (about 1 1/2 lbs.), cored, cut into wedges

 

In a 6-qt. slow cooker combine water, vinegar, sugar, pepper, and onions, mixing well.   Place the corned beef in the mixture.  Scatter the potatoes over the top and along the sides.  Cover and cook on high setting 4 hrs.   Remove lid and scatter the cabbage wedges over the top.   Cover and continue cooking (on high) 3-4 hrs. longer or until the beef is tender.   To serve: carve the beef into slices and serve with the cabbage and potatoes, with some of the liquid spooned on top of the beef to keep it moist.

 
Irish Potato Farls

Makes 8 Farls

1.25 lbs of potatoes (4 potatoes)
2 teaspoons of melted butter
1 cup of flour
Half teaspoon of salt
4 teaspoons of vegetable oil

Peel and half the potatoes and boil in water for 20 minutes or so until soft. Drain and then add the butter and mash thoroughly. Add the flour and salt and mix. Divide the mixture in half and put the first half on a lightly floured surface. Knead until flat - approx 1/4 inch thick. Divide into 4. Repeat the process for the other half of the mixture. Fry/Griddle using the oil for approx 2 minutes or until crispy brown on each side. Serve warm.

 

Chocolate- Irish Whiskey Cake

1/2  cup raisins
1/2  cup walnuts – chopped
1/2  cup Irish whiskey
1 package semisweet chocolate chips -- (12 oz)
1 cup butter or margarine – at room temperature
1 1/2  cups granulated sugar – divided
8 eggs – separated
1 tablespoon vanilla extract
1 1/2  cups all-purpose flour
1/2  teaspoon salt
3 cups  heavy cream
1/2  cup confectioners' sugar
4 squares semi-sweet chocolate -- optional
      (1 oz ea)

 

 

Preheat oven to 350~F.  Butter two 9-inch round cake pans. Line bottoms with wax paper; butter and flour paper.    Combine raisins, walnut and whiskey; let stand 30 minutes. In double boiler over hot, not simmering water, melt chocolate. In bowl with mixer at high speed beat butter and 1 cup granulated until light and fluffy. Beat in egg yolks and vanilla until light and lemon-colored, about 5 minutes. Reduce speed to medium; beat in chocolate. Reduce speed to medium; beat in chocolate.  Reduce speed to low; gradually beat in flour and salt. Stir in raisins and walnuts. 

In another bowl beat egg whites until soft peaks form.   Beat in remaining granulated sugar, 1 tbsp at a time, until stiff peaks form.  Stir 1/3 of mixture into chocolate batter to lighten; fold in remaining mixture. Spoon batter into pans. Bake 35-45 minutes or until inserted toothpicks comes out clean.  Cool in pans 10 minutes. Remove from pans; peel of waxed paper and cool on racks.

In bowl with mixer at high speed beat cream with confectioners' sugar until soft peaks form.  Spread top of 1 cake layer with whipped cream; top with other layer. Spread top and sides of cake with remaining whipped cream.  If desired, sprinkle cake with chocolate shavings and curls. Let chocolate stand in warm place 1 square on wax paper. In short strokes, slide vegetable peeler across surface; repeat with second square. Press shavings onto sides of cake. For curls; place remaining chocolate on wax paper; pull peeler across in long, thin strokes. Makes 16 servings.

 

Bell Co. Public Library District
Middlesborough Branch--126 S. 20th St., Middlesboro KY 40965-3677   606-248-4812
Pineville Branch--214 Walnut St., Pineville KY 40977-1490  606-337-3422