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Recipes

Scottish American Society

Just a few recipes contributed by our membership - not necessarily Scottish, but taste tested anyhow.

YOU ASKED FOR THEM - SHE SENT 'EM
Ann Heflin's bread recipes.
 

Pre-heat oven to 350 degrees

Molasses-Oatmeal Bread

1 Cup each all purpose flour, rye flour, oatmeal

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1/4 cup white sugar

1/2 cup Dark molasses

1 1/4 cups buttermilk. (maybe a bit more)

1/2 cup (or more) walnuts

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Pansize: about (sorry) 9"X 5"X 2" well greased, buttered or lined with baker's paper.

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In a very large bowl combine the flours, oatmeal, salt, baking soda, baking powder, walnuts & sugar.

In a small bowl mix the molasses and buttermilk, make a well in the dry ingredients, pour in the liquid ingredients. Blend, but Do Not beat.

Pour the batter into the pan. Sprinkle with a little bit of flour and gently level the batter.

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Bake for about an hour. This bread is better if it can sit for a day.

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Pre-heat oven to 350 degrees.

CELTIC SODA BREAD

Dry Ingredients:

3 1/2 cups flour (white)

2/3 cup sugar (white)

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

Liquid Ingredients:

1 1/3 cups buttermilk

2 eggs, room temp. lightly beaten.

4 Tbsp. melted butter

1/2 tsp. vanilla

Prepare in a smaller bowl; melt butter, beat in eggs, add buttermilk, vanilla and mix together.

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Put dry ingredients (above) in big bowl. Mix together with whisk. Make a

well in the center. Pour in the liquid ingredients. Gently mix the ingredients until well blended. (Rubber spatula works.)

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Pan size; 1 loaf pan or a 10 1/2" X 7"X 2" pan. Grease and flours the pan generously. Bake for 50 - 60 minutes.

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Ann added 1 Tbsp. caraway seeds. She suggests that you could add raisins, dates or change the type of flour. Try to wait until the bread is cooled to cut. Enjoy.

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Craig Shepperley's Pickle recipe

We did two batches and the second one came out better and not as strong.  We had already cut back to 2 1/2 days in the brine and these only had 2 days, but were much nicer, a little crisper and greener and not as strong a pickling flavor.  More like the deli pickles you get in a NY deli. 


 Craig's recipe is wash pickling cukes and put in a jar  with one level tablespoon of pickling spices and mix 10 cups of cold water with 1/3 cup of pickling salt and pour over the pickles.  If you use a big jar it is just enough to fill to the top, but if not throw out the extra salted water that you don't use.    Let the jar sit covered (I put a small plate over the top and cover the jar with a dish towel) out of the direct sun for 2 to 2-1/2 days depending how you like them.  Dump out the briny water which gets a little foamy and rinse the pickles and dump the spices.  Put the pickles back in the rinsed out jar or another clean jar and pour another 10 cups of cold water mixed with 1/3 cup of pickling salt over the cleaned up pickles.  Refrigerate and they can be eaten for up to 10 days, but they don't last that long here. 

 

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RECIPE

SCOTTISH CREAM LIQUEUR
(Not Bailey's Irish Creme - but similar
and not Diageo.)
 
Ingredients:
 
4 eggs, beaten
1/2 tsp almond extract
2 tsp. instant coffee
1 cup whipping cream
 
1 can sweetened condensed milk
1 tsp. vanilla
2 tbsp. chocolate syrup
2 and 1/2 cups Scottish whisky
 
Preparation:
Whip cream until thick and frothy.  Add eggs and continue beating.  Add milk, vanilla,
almond extract, and syrup.  Beat thoroughly.  Add Scotch a little at a time, beating between
additions.  Sample, adjust, serve.  Must be kept refrigerated.

For more Scottish recipes, click here.