Tiessennau Mel (honey Cakes) Welsh
Ingredients & Directions 4 oz Honey 1/2 ts Bicarbonate of soda 1 ts Cinnamon 4 oz Butter or margarine 4 oz Brown sugar 1 x Caster sugar 1 x Egg 1 x A little milk 1/2 lb Flour Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Seporate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with cester sugar. Bake in a hot oven for 20 minutes. Oven control Gas mark 6 (400F) or 7 (425F). When ready sprinkle a little more sugar. Croeso Cymreig. Yields 6 servings
Chewy Pudding Oatmeal Cookies
Ingredients & Directions 1 1/4 c All-Purpose Flour; unsifted 2 ts Cinnamon 1 ts Baking Powder 1 pk (4 Serve) Instant Pudding -Mix, Vanilla, unprepared 1 c Butter Or Margarine; -softened 2 Eggs 1/4 c Sugar 3/4 c Light Brown Sugar 3 1/2 c Quick Rolled Oates 1 c Raisins; packed Preheat oven to 375 degrees. Cream butter and sugars, add eggs Add in flour, baking powder, cinnamon and pudding; mix well. Add rolled oats and raisin; mix well (batter will be stiff). Drop by rounded teaspoon onto ungreased cookie sheets about 2″ apart. Bake for 10-12 min. or until light brown. Yields 1 Servings
Mr. Food's My Own Pie Crust
Ingredients & Directions 1 1/2 c All-purpose flour 2 tb Sugar 1 ts Salt 1/2 c Vegetable oil 2 tb Cold milk ======================================================= ============== ==== == Sift the flour, sugar, and salt into a 9-inch pie plate. In a 1-cup measuring cup, whisk together the oil and milk and pour over the flour mixture. Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the NOTE: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar. Yields 1 Servings
Carmel Crunch Pie With Hot Fudge Topping
Ingredients & Directions 1/2 c Chopped Almond Roca or Heath -Bar; (3 ounces) 1/2 c Toasted almonds; chopped 1 qt Vanilla ice cream; slightly -softened 1/2 c Coffee liqueur 2 tb Amaretto; (optional) 1 Chocolate water pie crust; -purchased or homemade 1 c Caramel ice cream topping 1 Jar hot fudge topping Combine Almond Roca and almonds; set aside. In a large bowl, working quickly, stir liqueur and amaretto into ice cream. Spoon half the ice cream mixture into prepared crust. Pour caramel topping over ice cream, sprinkle with half the toffee/nut mixture. Top with remaining ice cream; smooth. Freeze for at least 2 hours. Spoon Hot Fudge Topping over and sprinkle with remaining toffee/nut mixture. Slice into serving pieces, serve immediately. Makes 8 servings. Yields 1 Servings
Pineapple-oatmeal Cookies
Ingredients & Directions 1 cn DOLE Crushed Pineapple 2 c All-purpose flour -in syrup (20 oz; use 1 ts Baking powder -pineapple packed in juice, 1 ts Ground cinnamon -if desired) 1/2 ts Salt 1 1/2 c Brown sugar, packed 1 c DOLE Raisins 1 c Margarine 1 c DOLE Natural Almonds, 1 Egg -toasted and chopped 3 c Rolled oats, uncooked Drain pineapple well. reserve 1/2 cup syrup. Beat sugar and margarine in large bowl until light and fluffy. Beat in egg, drained pineapple and reserved 1/2 cup syrup. Combine remaining ingredients in medium bowl; blend into pineapple mixture. Drop by 2 heaping tablespoonfuls, 2″ apart, onto greased cookie sheets. Flatten tops with back of spoon. Bake in 350’F. oven 20-25 minutes until golden. Cool on wire racks. Makes about 2 1/2 dozen cookies. Yields 30 servings
Highland Oatcakes
Ingredients & Directions 8 oz Medium oatmeal 1 ts Salt 1/2 oz Dripping or lard 3 tb Hot water (or more) Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles. Test the gridle’s heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and lightly brown the edges in a hot oven or under the grill – they should curl up to the fire to prove that you have made your own. Yields 4 Servings
Laverbread & Crab Souffles With Cockle Sauc
Ingredients & Directions -THE SOUFFLES- 1 Boiled crab; -OR- 6 oz -Prepared Crabmeat 6 oz Prepared laverbread -OR- nori or spinach 2 oz Butter 2 oz Flour 3/4 pt Milk 3 Eggs 1/2 ts Grated nutmeg Salt & pepper -COCKLE SAUCE- 1/4 pt White sauce from souffle mix 1/4 pt Whipping cream 4 oz Cockles or clams (shelled) 2 oz Prepared laverbread ** If the crab is whole, pull the body apart and pick out all the meat – discarding only the mouthpiece and the grey “dead man’s fingers” that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. Yields 8 Servings
