Debbie's space

Serving = 6

¼ cup hot meat drippings
1 cup milk
1 ¼ cup sifted flour
2 med. Eggs
½ tsp. salt

When roast is done, remove from heat and keep warm. Heat oven to 450 deg. Pour ¼ cup hot drippings from roast pan into an 8x8x2 in. or 10x6x2 in. baking dish. Place in oven to heat. Pan and drippings should be piping hot before pouring in batter. Sift flour, then measure. Resift with salt into bowl. Beat eggs until foamy. Add milk. Gradually stir into dry ingredients. Then beat with electric beater for 2 min. Pour into hot baking dish and bake in very hot oven for 25 - 30 min. Cut in slices and serve at once.

NOTE: For individual puddings, pour batter into 12 piping hot muffin tins, each containing 1 tsp. hot drippings. Bake for 20 min. in very hot oven.

MOM'S YORKSHIRE PUDDING: 2 med. Eggs,1 tsp. salt, 1 1/3 cup milk, 1 cup sifted flour. Follow above directions.

 Black Current Jam

Ingredients:
· 5 cups prepared fruit
· 1 box Certo Crystals
· 7 cups sugar

Directions:

1. Wash jars and lids in hot, soapy water, rinse with warm water. Sterilize jars by (a) heating jars in 225ºF oven for 10 minutes and keep warm or (b) boiling in water for 15 minutes and leave in hot water until needed. Boil centres for 5 minutes and keep warm. Any utensils or measuring cups needed for filling jars must also be sterilized.
2. Stem or crush 2 quarts ripe black currants. Sieve half of pulp to remove some seeds, if desired. Add 1/2 cup water and simmer, covered, 15 minutes.
3. Mix CERTO Fruit Pectin Crystals with prepared fruit in a large 4 to 8 quart heavy metal saucepan. Add lemon juice if listed in recipe. The pan should be no more than half full to allow mixture to reach a full rolling boil. To reduce foaming, 1/2 tsp. butter may be added.
4. Measure sugar and set aside. Use level dry measures for sugar. DO NOT REDUCE SUGAR.
5. Place saucepan over high heat and stir constantly until mixture comes to a full boil.
6. Stir in sugar. Continue to stir and cook over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly.
7. Remove from heat. Stir and skim for 5 minutes to prevent floating fruit.
8. Pour quickly into warm, sterilized jars to 1/4 inch from rim. Cover quickly with lids, apply screw bands until fingertip tight.
9. After jars are cool, test for seal. If you press the middle of the lid with your finger, the lid should be firm and curved down slightly in the centre. If it springs up, the lid is not sealed. Refrigerate any unsealed jars after 24 hours and use within 3 weeks.
Yield: 8 cups

 TEA BISCUITS

Serving = 12

2 ½ cup flour
4tbs. shortening
3 tsp. baking powder
1 cup plus 2 tbs. milk
½ tsp. salt

Preheat oven to 450 deg. Sift flour, then measure. Resift with baking powder and salt into bow. Cut in shortening with pastry cutter or 2 knives, until mixture resembles coarse meal. Add milk all at once, stirring lightly with a fork just until liquid has been absorbed. Turn out onto lightly floured counter and kneed gently 10 times. Gently roll out with floured rolling pin to ½ inch thickness. Cut out, using floured biscuit cutter. Place on ungreased baking sheet. Bake in hot oven 12 - 15 min.

 Irish Coffee Pudding

 INGREDIENTS
· 6 eggs, separated
· 1 heaping cup sugar
· 1 1/4 cup strong black coffee
· 1 1/2 oz. plain gelatin
· 1 1/4 cup heavy cream
· 7 tsp Irish whisky
· Finely chopped walnuts (optional)
Whiskey flavored whipped cream (optional)

DIRECTIONS

In a Pyrex bowl, cream the egg yolks with sugar. Heat the coffee and dissolve the gelatin in it. Add to the egg yolk mixture and beat the mixture well. Place the bowl over a pan of boiling water and beat. Stir constantly until the mixture begins to thicken. Remove from heat allow to cool. When the bowl has cooled a little, put it over cracked ice and continue to stir. When the mixture is almost set, whip the cream and fold in the whiskey, then fold in the stiffly beaten egg whites. Pour into dessert dishes and let set.
Garnish with additional whipped cream with whiskey folded in, and finely chopped walnuts.

 Oatcakes 3 ½ c Oats
1/2/ c shortening
1ts salt
½ c water
2tb flour

Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. Leave to swell for ten minutes. Divide the dough and roll each part to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350° F. for about ½ hour but watch that they don't burn.
** For sweet Oatcakes, add 1 cup sugar.

 Scottish Oatcakes

1 cup Oatmeal
2 ts Melted fat, butter or lard
1 pinch salt
hot water
¼ ts baking soda

Put oatmeal, salt and baking soda in a bowl. Make a well in the center and pour in melted fat. Blend in enough hot water to make a stiff paste, then knead and roll out as thinly as possible. Cut into triangles and bake on a floured cookie sheet at 400° F. until the ends curl up, and cakes are crisp. (20 - 30 min) Serve with honey or jam.

 Piccalilli (relish)

1 qt. Green tomatoes, chopped
3 c Cider vinegar
2 med. Red peppers, seeded and chopped 2 c brown sugar
2 med. Green peppers, seeded and chopped
1 3-inch stick cinnamon
2 lg. Onions, peeled and chopped
1 ts whole cloves
1 small head cabbage shredded
1 ts whole allspice
2 c cucumber chopped
1 ts mustard seeds
½ c salt

Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables, pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints.

2 c sifted all-purpose flour
½ ts ginger
½ ts baking soda
1 ts sugar
½ ts cream of tartar
3 tb butter or margarine
½ ts salt
1 tb molasses
½ ts cinnamon
¾ c buttermilk

Heat oven to 425° F, & lightly grease a cookie sheet. Put sifted flour, backing soda, cream of tartar, salt, spices and sugar together into a bowl. Add butter or margarine and cut in finely. Combine molasses and buttermilk and stir into first mixture lightly with a fork. Turn out on a floured board and knead lightly 3 or 4 times. Roll into round ¾ inch thick pieces and cut. Bake about 15 min. until well browned.

Current Scones

4 c sifted all-purpose flour
2 ts salt
4 tb sugar
½ c shortening
4 ts baking powder
1 c currents (raisins)
½ ts baking soda
½ c buttermilk

Heat oven to 425° F. Put dry ingredients in a bowl. Add shortening and cut in finely. Add currents and toss lightly with a fork. Add buttermilk and stir lightly with a fork just until blended. Turn out on a floured board and knead lightly 4 or 5 times to smooth up. Shape into a ball and roll into a round ½ inch thick. Prick all over with a fork and cut. Put on an ungreased cookie sheet and bake for about 12 min. or until well browned.

 Scottish Shortbread

½ c flour
½ c butter
¼ c castor sugar (very fine or "superfine" sugar)
¼ c rice flour

Combine flour and sugar in a mixing bowl. Work in butter until the dough is the consistence of short crust. Sprinkles board with rice flour. Turn dough onto board and knead till smooth. Cut into portions and shape into 4 rounds. Place on greased proof paper in a baking tin or cookie sheet. Prick with a fork. Bake 20 - 30 mins. in a 350° F. oven.

Shortbread Cookies

1 ¼ c flour
½ ts vanilla
3 tb brown sugar
melted chocolate
½ c butter

Combine flour and brown sugar in a mixing bowl. Cut in butter till mixture resembles fine crumbs. And starts to cling. Sprinkle with vanilla. Form mixture into a ball; knead till smooth. Pat or roll dough on a lightly floured board to ½ inch thickness. Cut into 2 ¼ x ¾ inch strips. Place 1 inch apart on an ungreased cookie sheet. Bake at 325°F. for 20 - 25 min or till bottoms just start to brown. Cool on a wire rack. If desired, dip one end of each cookie in melted chocolate.

 Welsh Rarebit

(My Mum made this regularly for Sunday lunch!)

1 med egg
1 dash each of salt, pepper and Cayenne pepper
1 c Old/Extra Old Cheddar cheese, grated
1/3 c milk
1 med onion, chopped

In a mixing bowl, beat together milk and egg. Pour into a saucepan and bring to a boil. Once boiling, add the rest of the ingredients and stir until thick. Pour on hot toast and enjoy!

Irish Cream

(not as good as Baileys, but close!)

1 -11oz. Can sweetened condensed milk
½ pint (1 cup) whipping cream
2 ts. Maple syrup
2 ts instant coffee
1 cup Irish Whiskey

Beat all ingredients in a blender for 7 min. Pour into decanter and refrigerate. Serve as sweet liqueur after dinner or over ice. You can use it in a "Hot Toddy" by adding to tea or coffee instead of milk/cream and sugar.

 Irish Cream Brownies / Icing

1 ¼ c sugar
1 ts baking powder
¾ c butter or margarine
¼ ts baking soda
½ c unsweetened cocoa powder
1 c milk
2 med eggs
¼ c Irish Cream liqueur
1 ts vanilla
1 ½ c all-purpose flour

Heat the sugar, butter and cocoa in a large saucepan over med. Heat till butter melts, stirring constantly. Remove from heat. Add the eggs and vanilla; beat lightly just till combined. Combine flour, baking powder and baking soda. Add flour mixture and milk alternately to the chocolate mixture, beating by hand after each addition. Pour into a greased 15x10x1 inch-baking pan. Bake in a 350° F oven for 15 - 20 min. or till a toothpick inserted near the center comes out clean. Place pan on a wire rack. While brownies are still hot, use a pastry brush to brush liqueur evenly over the top of the brownies. Cool completely. Spread with Liqueur Glaze.

Liqueur Glaze: In a mixing bowl, combine 2 ½ c sifted powdered sugar, 2 tb cocoa powder, and ¼ tsp vanilla. Stir in 1 tb Irish Cream Liqueur. Stir in 3-4 tb milk, 1 ts at a time, till of drizzling consistency.

 Edinborough Rock

My absolute favorite! I got this one from my Aunt Ruth.

1 lb crushed cubed sugar
1 pinch cream of tartar
½ pint (1 cup) cold water
Color and flavoring: red (pink)=raspberry, yellow=ginger, green=mint, white=vanilla etc.

Put crushed sugar into a pan and add the water. Stir & cover at a gentle heat till sugar dissolves. When nearly boiling, add a good pinch of cream of tartar and boil without stirring until it reads 250° in cold weather and 260° in hot weather. Test by putting a small portion in cold water - it should form a hard lump. Remove from heat, add coloring and flavoring and pour into a buttered pan. As it begins to cool, turn the ends inwards with a buttered knife. When cool enough to handle, dust with powdered sugar (Icing sugar) and pull gently (don't twist) until it is dull. Cut into pieces with scissors. Place on cooling racks and put in a warm room for 24 hours until the process of "granulation" is complete and the rock is powdery and soft.

 Scotch Broth

2 lb. Lamb well trimmed
½ cup Pearl Barley
1 tsb. Salt
3 Peppercorns
1 med. Onion chopped
2 stalks celery sliced
1 turnip peeled and diced
1 10 oz. Pkg. Peas thawed
1 ts. Thyme
¼ ts. Tabasco sauce

Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low setting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot.

 Scotch Eggs

8 hardboiled eggs
2 lbs. sausage meat (or ground beef)

Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat (or ground beef). Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce

 Irish Soda Bread

3 cups unbleached flour
2 ts baking powder
1 ts baking soda
½ ts salt
12 tb butter
2 cups raisins
1 egg
½ cup honey
1 cup buttermilk

Makes 1 large loaf.
Preheat oven to 350F.
Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut the butter into small pieces and add. Cut it into the flour with a pastry blender until the mixture is the size of peas. Add the raisins and toss to distribute evenly, using two forks. Beat the egg in another bowl until very frothy. Beat in the honey. When it is well blended, beat in the buttermilk. Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened. Continue tossing lightly with two forks until the batter comes together; it doesn't have to be completely mixed and should be very rough and lumpy. Butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3 inches deep. Round is the traditional shape. Spoon batter out into the pan and push it gently to fill the pan. It can mound up somewhat in the middle. Bake at 350 F about an hour or until the middle is set. Cut out a piece to test if necessary. Cut into wedges and serve warm from the pan.

Mother's Apple Pie

This one is from Lindsey Gerrard.

Shortcrust Pastry

8oz self raising flour
pinch of salt
4oz lard (vegetable fat)
cold water to mix

1oz sugar (optional)
8 large apples (eaters)
(If cooking apples used then add sugar to taste)

Sieve together mixture of flour and salt into basin, then rub in the fat until mixture looks like fine breadcrumbs. Mix with cold water to form a stiff paste using a knife to cut and stir. Turn dough onto floured surface and cut in half. Take one half and roll out. Grease 7½ inch pie plate and then cover with rolled out pastry. Trim off excess by using knife around the edge.

Peel the apples and then grate them into a bowl. Squeeze out any excess juice and lay grated apple onto the pastry keeping edges clear. (Cover with sugar if needed). Damp the edge of pastry. Roll out second half of pastry and place on top of pie firmly pressing down the edges. Take a fork and press the prongs round the edges to make a pattern. Then make holes in the pastry with the fork. Brush the top with milk and then cook in a hot oven for about 20-30 minutes until pastry is golden brown in colour.230ºC, 450ºF, gas mark 8.