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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
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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. |
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Slow-Cooker Corned Beef & Cabbage |
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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
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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.
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Irish Potato Farls |
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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.
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Chocolate- Irish Whiskey Cake |
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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)
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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. |
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