Oatcakes (traditional Method)
Ingredients & Directions 4 oz Oatmeal 1 ts Fat ;Water, hot 1 pn Salt 1 pn Baking soda As the dough stiffens when lying about, it is best to make a bannock at a time, using the above quantities, the next being prepared whilst the one is on the girdle [not a typo!]. Put the oatmeal into a bowl and add the salt and soda. Melt a teaspoon of dripping or fat (bacon fat, goose fat, or poultry fat are all excellent). Make a well in the centre of the meal, put in the dripping, and add as much hot water as will make a stiff paste. Rub plenty of oatmeal on to the baking board; turn out the mixture and form into a smooth ball. Knead and roll out as thinly as possible. Rub constantly on both sides with dry meal to prevent sticking, and keep the edges as even as possible by pinching wit finger and thumb. Give a final rub with meal, cut into a round, using a plate, and then cut the bannock into farls (fardels or quarters) or into smaller pieces. Place on a moderately hot girdle and bake steadily till th cakes curl up at the edge; then toast the other side slightly before a clea fire or finish in the oven. If you have neither a girdle nor a thick-bottomed frying-pan, you may bake the oatcakes in a moderate over for 20-30 minutes, till quite dry and curle at the edges. Buttered oatcakes are particularly good with marmalade, honey, cheese, frie herrings, and sardines. *Recipes from Scotland*, 1946 From Yields 2 Servings
Rolled Oats Cakes
Ingredients & Directions 2 c Rolled oats 1 ts Baking powder 1 1/2 c Flour 2 1/2 c Sour milk or buttermilk 1 ts Salt 2 Eggs, well beaten 1 ts Baking soda 1 tb Sugar 2 tb Water 2 tb Butter or butter substitute 1/4 ts Maple flavoring Sift flour, measure, and sift with baking powder, baking soda, sugar, and salt. Add to oats and milk. Add butter, water and eggs. Beat thoroughly. Bake on hot griddle. 24 servings. Mrs. Scott Baxter, Latty, OH. Yields 4 servings
Quick Cherry Cake
Ingredients & Directions PATTI – VDRJ67A 21 oz Cherry pie filling 2 c Flour 1 c Sugar 1 1/2 ts Baking soda 1/2 ts Salt 2 Eggs; beaten 1/2 c Cooking oil 1 ts Vanilla 1/2 c Walnuts; hopped 1 c Powdered sugar; sifted 1/2 c Sour cream Spread pie filling in a 9×13″ baking pan. In a mixing bowl stir together flour, sugar, baking soda and salt. Sprinkle evenly over pie filling. In mixing bowl, combine eggs, oil and vanilla. Add chopped nuts; mix well. Pour over mixture in pan. Stir just until mixed. Bake at 350~ for 40-45 minutes or until tested done. Cool on wire rack for 15 minutes. Prick cake with tines of a fork. In a saucepan combine powdered sugar and sour cream. Cook and stir just until mixture boils. Pour over cake. Serve cake warm or cool. SOURCE: Better Homes & Gardens Quick & Easy Cookbook. Yields 12 Servings
Carciofi Ripieni (stuffed Artichokes)
Ingredients & Directions 6 md Artichokes 1/2 Lemon 2 c Soft Bread Crumbs 3/4 c Grated Parmesan Cheese 1/3 c Chopped Parsley 2 Cloves Garlic — chopped Salt And Pepper 6 tb Olive Oil Wash the artichokes and invert to drain. Cut the stems straight across, leavinga level base so the artichokes will stand upright. Remove the tough outer leaves at the base and cut about 1/2″ off the tips of the remaining leaves. With a sharp knife, slice the top of the artichokes straight across, taking off about 1″. As you trim, rub the artichokes with the cut lemon to prevent discoloration. Tap them firmly on a hard surface to force the center leaves slightly open. Combine the bread crumbs, cheese, parsley and garlic. Blend well and season with salt and pepper. Distribute the filling among the 6 artichokes, placing some in the center and tucking some between the spread leaves. Close the leaves gently and arrange the artichokes close together in a baking pan. Pour 1 Tbsp of oil over each. Add 1 cup of water to the bottom of the pan. Cover tightly with aluminum foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45 minutes, or until the leaves pull out easily. Add waterif necessary to maintain a little liquid in the pan. Serves 6. Yields 6 Servings
All-american Chocolate Chip Cookies
Ingredients & Directions 2/3 c Butter or margarine, 1 ts Vanilla -softened 2 c All-purpose flour 1/3 c Shortening 1 ts Baking soda 1 c Packed brown sugar 1 ts Salt 1/2 c Granulated sugar 1 pk Semisweet chocolate chips 1 Egg 1 c Chopped walnuts In large bowl, cream butter, shortening and sugars Beat in egg and vanilla. Combine flour, baking soda and salt; stir into butter mixture, mixing well. Stir in chocolate chips and nuts. Drop by teaspoonfuls, 2″ apart, onto greased baking sheets. Bake in 350’F. oven 8-10 minutes, just until edges are golden (centers will still be soft). Remove to wire racks to cool. Makes about 3 dozen cookies. Yields 36 servings
Lamb & Tomato Bread Lachmanjan
Ingredients & Directions -DOUGH- 1/2 ts Honey 1 c Warm Water 1 ts Active dry yeast 1 c Unbleached All-Purpose Flour -or Bread Flour, pref Bread 1 ts Salt 1 tb Olive Oil 1 1/2 c Whole Wheat Flour, up to 2c TOPPING 1 ts Olive Oil 1/4 c Shallots or Onion; chop fine 3 Garlic Cloves; chop fine=1Tb 1/4 lb Lamb; lean, ground fine=1/2c 1 cn Plum Tomatoes; 14oz can -drained and chopped=1 1/4c 1/4 ts Cinnamon; ground 1/4 ts Allspice 1/2 ts Salt; or more to taste 1/2 ts Black Pepper; grind fresh 1 1/2 tb Pine Nuts; toasted or more : To prepare dough; In a large bowl, combine honey and water. Stir in yeast and set aside for 5 minutes. Stir in unbleached flour, followed by salt, oil and 1/2 cup of the whole wheat flour. Stir 100 times in the same direction to properly develop the gluten. Gradually stir in additional flour until the dough becomes too stiff to stir. Turn out onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. (It will still be somewhat sticky.) Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap and let rise until more than doubled in volume, 1 1/2 to 2 hours. : To prepare topping: Meanwhile, heat oil in a skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lamb and cook until the meat changes color, 2 to 3 minutes. Stir in tomatoes and simmer over medium-low heat until slightly thickened 3 to 4 minutes; drain off any excess liquid. the filling should be moist but not watery. Stir in cinnamon, allspice, salt and pepper. Transfer to a bowl, cover and refrigerate until baking time. : To assemble and bake breads; Once the dough has risen, lightly punch it down and turn it out onto a lightly floured surface. With a sharp knife, cut into 12 pieces. cover and let rest for 5 to 10 minutes. Preheat oven to 450 degrees F. Lightly oil 2 baking sheets or coat them with nonstick cooking spray. : Lightly flour your palm. Flatten one piece at a time, keeping the rest of the dough covered. With a rolling pin, roll out each piece (or with your hands, stretch it out) to a 4-inch circle. Transfer to a prepared baking sheet. : In the center of each circle, spoon about 1 1/2 tablespoons of the topping, spreading it almost to the edge. Sprinkle each with a few pine nuts. Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 12 minutes. Serve Hot…. Yields 12 Flatbreads
Cranberry Cake
Ingredients & Directions 2 1/2 c Flour 1 c Sugar 1 ts Salt 1 ts Baking Soda 1 ts Baking Powder 1 c Chopped Pecans 1 c Chopped Dates 2 c Whole Cranberries 2 Oranges; rind only, grated 2 Eggs 1 c Buttermilk 3/4 c Cooking Oil Whipped Cream For Garnish -GLAZE- 3/4 c Orange Juice 3/4 c Sugar Sift flour and measure; sift with sugar, salt, soda, and baking powder. Stir in nuts, dates, cranberries, and orange rind. Combine beaten eggs with buttermilk and oil; add to fruit mixture. Bake in a well-greased tube pan for 1 hour at 325 FOR THE GLAZE: Heat juice and sugar until sugar is dissolved; do not boil. Pour over hot cake and let stand 30 minutes. Remove from pan, col, and serve. Serve with whipped cream. Serves 12 Yields 12 Servings
