New! Marshmellows
(sent in by Joanna Shaw,
Inverness)
Ingrediants:
1 package Jell-O (any flavor), 1/2 cup
boiling water, 3/4 cup sugar, 3 tablespoons light corn syrup, confectioners sugar.
Method:
Dissolve gelatin in boiling water,
in saucepan, low heat. Add sugar; cook and stir until Jello is dissolved (do not boil).
Blend in corn syrup. Chill until slightly thickened. Beat at high speed until thick, about
8 to 10 minutes. Pour into 8-inch square pan, lined with wax paper greased with butter or
margarine. Chill overnight. Turn firm mixture out onto a board heavily dusted with confectioners
sugar. Carefully peel off wax paper and dust surface with sugar. Cut into 1-inch squares or
into shape, using cookie cutters dipped in sugar. Roll cut edges in sugar. Store tightly covered.
Marzipan Dates
(sent in by Joanna Shaw, Inverness)
Ingrediants:
8oz whole dates from which the stones have
been removed, 8 oz marzipan, 4 oz caster (fine granulated) sugar
Method:
Knead the marzipan until it is warm and
soft. Take a small piece of marzipan (the amount will vary on your liking for marzipan!) and
shape it into a roll slightly shorter than the length of the dates. Open the date with a knife,
insert the marzipan and close over again. Roll the filled date in the caster sugar and lay it
on a separate plate. Repeat until the marzipan is finished. Place the Marzipan Dates in small
paper cases and store in an airtight container.
Fudge
(Sent in by Joanna
Shaw, Inverness)
Fudge is one of the
best known and most popular sweets from Scotland and is, like Shortbread,
exported to the continent and the USA where you can find it in well-stocked
super markets. In Scotland it is sold with fine Scottish wrapping. You
can easily make it yourself by following the clear and simple instructions
sent in by an expert for sweets, Mrs. Joanna Shaw from Inverness.
Ingredients:
2 lb granulated sugar,
1 cup milk, 1 tin condensed milk, 1/4 lb butter
Method:
Warm the sugar. Put
the milk in a large pan on low heat and gradully add the sugar stirring
constantly. Stir until the sugar has dissolved, then add the butter cut
in pieces and when melted, add the condensed milk. Boil everything, stirring
constantly, for 20 minutes until a small soft ball forms when a little
is dropped into a saucer of cold water. Remove from the heat and beat until
it is thick and creamy. Pour into an oiled tray and cut in squares when
it is cool.
Edinburgh Fog
(Sent in by Boomer
MacKenzie, Wellington, New Zealand)
Ingredients:
Half pint double cream,
one ounce fine granulated castor sugar, two ounces small macaroon biscuits,
almond essence, some whisky, one ounce flaked almonds.
Method:
The cream should be
whipped until it is stiff and the sugar added to your own preference. Crush
the macaroon biscuits and mix well with the cream. Add a few drops of almond
essence and whisky to taste. Serve well chilled as a luxury dessert.
Raspberry Jam
(Sent in by Joanna
Shaw, Inverness)
Ingredients:
Raspberries and sugar.
Method:
Weigh the raspberries,
place them in a fireproof dish in the oven with the same amount of sugar
in another dish. Leave until both are thoroughly hot, add the sugar to
the raspberries and beat until the sugar is dissolved. Pot up in warmed
jars and seal down at once.
Marmalade
(Sent in by Joanna
Shaw, Inverness)
Marmalade already was
a favourite dish of Mary Queen of Scots in the 1560s. This recipe is a
traditional one and is easily made.
Ingredients:
12 Seville oranges
and sugar.
Method:
Quarter the oranges
and remove the pips and the core. Cut very thin, weigh and to each 1 lb
of pulp and rind add 3 pints of cold water. Put the pips separately in
a basin of water for 24 hours. Then tie the pips in a muslin bag. Add water
in when the pips are soaked and add the muslin bag to the oranges. Boil
them together for one hour. Remove the muslin bag and leave the mixture
for further 24 hours. Weigh again and add 1 1/4 sugar to each 1 lb of pulp.
Boil again with the pips for app. one hour. Skin carefully and if a darker
colour is wanted boil a little longer.
Rowan &
Apple Jelly
(Sent in by Joanna
Shaw, Inverness)
Ingredients:
Rowan berries, crab
apples and sugar in the desired quantity, the peel of one lemon and 2 cloves
for each 2 quarts of juice in a muslin bag.
Method:
Pick or buy the rowan
berries, wash them and put them in a pan with a few peeled and sliced crab
apples. Cover with water to level of fruit and simmer until everything
is pulpy. Strain overnight in a jelly bag. Measure the juice and add 1
lb sugar to every pint. Bring it to boil, stirring occasionally. Add the
lemon and the cloves and coil rapidly until it will set when it´s
cold. Remove the seasoning and pot.
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