|
Sweet Teatime Treats!
|
|
Sweet Teatime Treats!
|
The Best Irish Soda Bread!6 cups all purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 3 tablespoons cornsta rch 2 teaspoons sugar 1 teaspoon salt 2 1/2 cups buttermilk Highly traditional and recommended option: Two tablespoons caraway seeds. Add them to the dry ingredients and sprinkle some on the top when ready for oven Preheat oven to 375 Add all the dry ingredients in a large bowl and mix very well Pour in all of the buttermilk into the bowl at once and stir. Stir only until the dough barely holds together. I mean barely! Do this quickly too! Divide the dough into two portions. Shape each quickly into a round.
Quickly!
To return to the main menu click here It's hard to teach an old dog to dance. As the cock crows, the young bird chirps To be old and decayed dishonors no-one In youth we have our troubles before us; in age we leave pleasure behind. To return to the main menu click here Cream/Custard Ingredients: 1 1/2 lb rhubarb 4-56 oz. Demerara sugar A little water finely grated rind of 1 orange 1/2 pint cream 2-3 teaspoons Pernod (optional) Instructions: Cut the rhubarb into 2-3 inch lengths and put it into a pan with the sugar a very little water and the orange rind. Resist the temptation to over sweeten as it is the tartness of the fruit which is refreshing. Simmer very gently for a fe w minutes until tender taking care not to overcook so that the bright color isn't lost. Drain and puree. Add a little of the cooking juice if necessary but make sure it isn't too sloppy. Leave to cool then whip the cream lightly and stir in with the Perno d if using- it is not essential but enhances the flavor of the food without being recognizable. (Variation use 1/2 custard, 1/2 cream/ can be frozen and makes a good ice cream. Season:Spring Source:Campbell, 1992 To return to the main menu click here _____________________________________________________ May you live and wear it May you have heath to wear it May luck be to the married couple May the face of every good news and the back of every bad news be towards us To return to the main menu click here Cake Ingredients: 8 oz self rising flour,Pinch of salt,pinch of ground ginger or cinnamon, 4 oz butter at room temperature,4 pears (or apples) 6 oz sugar or to taste, 2 eggs, a little milk to mix,granulated sugar to sprinkle over(substitute ground cloves for ginger if u sing apples) Instructions: Grease an 8 inch deep cake tin. Preheat oven to 375 degrees. Sieve the flour salt and spice into a bowl cut in the butter and rub in until the mixture is like fine bread crumbs. Peel and core the pears slice thinly and add to the rubbed in mixture with the sugar. The amount depends on how much sweetening the pears need. Mix in the egg and enough milk to make a fairly stiff dough then turn the mixture into the prepared tin and sprinkle with granulated sugar. Bake in the preheated oven for 50-60 minutes until crisp golden brown and springy to the touch. Season:Halloween Source: Campbell 1992 To return to the main menu click here As Hairy as a puck-goats head As thieving as a fox's snout Irish Beauty...a woman with two black eyes Beauty won't make the pot boil To return to the main menu click here Pudding Ingredients: 4 oz white bread without crusts,1/2 pint cream,1/2 pint of milk,2 oz unsalted butter, 3 eggs separated,grated zest of one lemon,5 oz caster sugar,4 tablespoons home made jam. Instructions: Preheat a moderate 350 degree oven. Generously butter a 2 pint baking dish. Cut up the bread into small cubes or make into course crumbs and scatter in to the baking dish. Warm the milk and butter until he butter milts then blend in the beaten egg yol ks grated lemon zest and 3 oz of the sugar. Pour this custard over the bread and bake in the preheated oven for 20 minutes or until set. Whisk the egg whites until stiff and fold in the remaining sugar. Remove the pudding from the oven spread with the jam and pile the meringue mixture on top. Return to the oven and cook for another 10 minutes or until the top is lightly browned and crisp. Serve hot with chilled cream.. Source:Campbell 1992 To return to the main menu click here As busy as a bee As salty as the sea As good as gold As rich as Damer To return to the main menu click here Cake Ingredients 1/4 cup butter or margarine,1/4 cup sugar,1 1/2 cups all purpose flour,1 1/2 tsps. baking powder,1 level tsp cinnamon,3 eggs,2 tbsps .milk, 2-3 apples. Instructions: Add the cinnamon and baking powder to the flour and sift into a bowl. Cream butter and sugar until light and soft. Beat in one egg then add a tbsp of the flour and beat in another egg. Repeat this once more than fold in two thirds of the remaining flour. Stir in the milk then fold in the last of the flour. This can be done in an electric mixer . Quarter peel and core the apples slice them very thinly. Grease either a lasagna dish or roasting pan aprox. 11 X 8 1/2 inches. Spread half of the mixture in th e bottom distribute the apple slices over it and cover with the rest of the mixture. Bake in the oven at 350 degrees for 15 minutes then at 325 degrees for thirty minutes until golden brown and firm to the touch. Source: Walsh,1986. To return to the main menu click here As brave as Fionn MacCumhall As yellow as a ragweed As lazy as a donkey As lazy as a piper's luidin To return to the main menu click here Ingredients: 1/2 cup butter or margarine,1/2 cup caster sugar,1 cup all purpose flour,1 tsp baking powder,2 tsps. instant coffee dissolved in 2 tbsps. hot water,2 eggs, Syrup: 2/3 cup strong coffee,1/2 cup sugar,3 tbsps. Irish whiskey, Topping: 2/3 cup whipped cream,1 heaped tbsp confectioners sugar, 1 tbsp Irish whiskey, chopped hazelnuts. Instructions: Butter an 8 inch ring pan and coat well with flour . In a bowl cream together the butter and the sugar then add the eggs one at a time. Sift the flour and baking powder and fold in 2/3 of it then add the 2 tbsps. strong coffee. Fold in the remainder of the flour. Place in the prepared cake pan and bake in a pre heated oven for 35-40 minutes at 350 degrees. Test with a skewer and when done turn out onto a wire rack to cool. To make the syrup heat sugar in coffee until it has all dissolved then boil rap idly for one minute. Remove from the heat and beat in the whiskey. Return the cooled cake to well washed pan and pour the syrup over it. Leave it to soak for several hours. Beat up whipped cream with confectioners sugar and whiskey. Turn the cake out onto a serving plate and decorate with cream and chopped hazelnut To return to the main menu click here Ingredients: 1 cup butter or margarine,1 cup brown sugar, 1 1/4 cups Guinness,1 1/2 cups raisins, 1 1/2 cups currants, 1 1/2 cups golden raisins, 3/4 cup mixed candied citrus peel, 5 cups flour, 1/2 tsp . baking soda,1tsp mixed spice, 1 tsp nutmeg,3 eggs. Instructions: Butter and line a 9 inch cake pan with wax paper. Place the butter sugar and the Guinness in a pan and bring slowly to the boil stirring all the time until the sugar and butter have melted. Mix in the dried fruit and peel and bring mixture back to the boil. Simmer for 5 minutes. Remove from heat and leave until cold. Sift flour spices and baking soda into a large mixing bowl, stir in cooled fruit mixture and beaten eggs turn into cake pan and bake in center of preheated oven- 325 degrees for 2 hours. Test with a skewer. When done cool in pan before turning out. Walsh: 1986 To return to the main menu click here As deep as the sea As bashful as a girl As slow as a late dinner As dull as ditch water As swift as a hare As true as the gospel To return to the main menu click here
Ingredients: 1/3 cup butter,1/3 cup sugar,1/3 cup ground almonds. Instructions: Beat the butter sugar and almonds together into a cream. Put 1 tsp of the mixture into sixteen small muffin pans. Bake at 350 degrees for about ten minutes or until golden brown. Cool in pans but do not allow to set hard before removing to a wire rack. Fresh fruits such as raspberries peaches or blackberries should be placed on these just before decorating with whipped cream To return to the main menu click here As slow as a late dinner As dull as ditch water As swift as a hare As true as the gospel As bitter as thick milk As crooked as ram's horn As brown as a berry To return to the main menu click here Ingredients: 3 3/4 cups whole wheat flour,1 1/4 cups all purpose flour,2 teaspoons salt,1 1/2 teaspoons baking soda,1/2 cup less 1 tablespoon quick cooking or regular not (instant) Oats, 2 1/2 cups Buttermilk. Instructions: Sift the flours, salt and baking soda together into a large bow. Stir in the oats. Make a well in the center, pour in the buttermilk and stir with a wooden spoon until the mixture comes together to form a soft, moist dough. Turn the dough out onto a lightly floured surface and form it into a large rounded disk about 8 inches in diameter and with a sharp knife cut a deep cross through the dough cutting the disk almost into quarters. On a buttered baking sheet bake the bread in the middle of a preheated oven at 425 degrees for 15 minutes then reduce the oven temperature to 350 degrees and bake 20-25 minutes more until the bread is crusty and richly browned. Source: Allen 1990 To return to the main menu click here As cunning as the fox As long as a wet Sunday As old as the hills As bald as a buailtin To return to the main menu click here Ingredients: 8 oz brown sugar, 1 lb dried mixed fruit, 1 pt cold strong tea, 1 lb self rising flour, 1 heaped tsp mixed spice, 2 eggs beaten, milk. Instructions: The Night before you make the brack place the fruit in the bowl with the brown sugar and pour the tea over it mixing it so the sugar dissolves. Next day preheat the oven to 350 degrees. Sift the flour into a mixing bowl with the spice. Add the fruit mi xture and the beaten eggs mixing well and making sure there are no lumps of flour remaining. If the mixture seems very stiff add a little milk. Place in a greased and lined 8 inch cake tin and bake for 90-95 minutes. After the first hour cover. To return to the main menu click here Like the sun on the hill-top, but like a thistle on the hearth. Street angel, house devil. When the twig hardens, it's difficult to twist it. A man lives long in his native place. To return to the main menu click here Gooseberry Fool with Elder flowers: Ingredients: 2lb gooseberries,2-3 heads elder flowers, 1/2-3/4 pint water, 1 teaspoon arrowroot if required,Caster Sugar, 1 level dessert spoon custard powder,1/4 pint of milk, 1/2 pint double cream. Instructions: Top and tail the gooseberries. Wash them and put into a pan with the elder flowers tied in a square of muslin, and the water. Bring to the boil and simmer gently for 15-20- minutes or until the gooseberries are soft then remove the elder flowers and s train the fruit reserving the juice. Puree the gooseberries and pass through a nylon sieve to remove the pips. Measure the puree and make up to a pint with some of the reserved juice if necessary. If it is very runny thicken the puree with arrowroot mix t he arrowroot with a little cold water to make a paste return the puree to the rinsed saucepan and bring up to boiling point then mix a little of the hot puree with the arrowroot turn into the pan and cook stirring until the puree thickens and clears. Swee ten to taste with the caster sugar and set aside until cold. Meanwhile make the custard sweeten slightly and leave to cool. When both goose berry puree and custard are cold mix the custard into the puree then whip the cream lightly and fold it in gently to give a marbled effect. Turn into a serving bowl or individual glasses and serve with sponge fingers or tuiles. Like other fools the texture is less inclined to be cloying if a mixture of custard and whipped cream is used but the custard can be omitted and the amount of cream increased if preferred. Egg custard is even more delicious if time permits. It can be frozen to make a good Ice cream. Season:Spring Source:Campbell 1992. To return to the main menu click here As old as Atty Haye's goat. As wise as the women of Mungret As hard as the hob of hell As cunning as the fox To return to the main menu click here Ingredients: 2 Teaspoons sugar, 1 lb/4 cups white flour,1/2 teaspoon salt,1/2 teaspoon bicarbonate of soda sieved,1/2 cup sultanas,raisins or currants, 1 1/4- 1 1/2 cups sour milk or butter milk, 1 egg. Instructions Sieve the dry ingredients, add the fruit and mix well. Make a well in the center and add the egg if you are using it and most of the milk. Using one hand mix in the flour from the sides of the bowl adding more milk if necessary. The dough should be softish but not too wet and sticky. When it all comes tog ether turn it out on to a floured board and knead lightly for a few seconds just long enough to tidy it up. Pat the dough into a round about 1 1/2 inches deep and cut a deep cross in it to let the fairies out. Let the cuts go over the sides of the bread. Bake in a 450 degree oven for 15 minutes then turn down the oven to 400 degrees and bake for a further 30 minutes or until cooked. Source:Allen,1992. To return to the main menu click here As tough as a wheel string. As mim as a dog without his tail. As black as Toal's cloak As bad as Barrington's blood hound to us To return to the main menu click here 12 T Well steeped Irish Breakfast Tea (5 minutes at least!)
The mixed fruit can include raisins, currants, etc;
To return to the main menu click here Ingredients: 1/3 cup Milk, 1/3 light molasses, 2 cups all purpose flour,2 teaspoons baking powder, 1/4 teaspoon baking soda,1 teaspoon ground cinnamon,1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 7 tablespoons cold unsalted butter cut up. Instructions Heat oven to 425. Measure milk in glass cup measure add molasses to the 2/3 cup mark and stir to blend. Mix dry ingredients in large bowl add butter and cut in with a pastry blender or rub in with your fingers until mixture looks like fine granules. St ir milk mixture and add. Stir with fork to form a smooth rather soft dough. Turn out dough onto a lightly floured surface and give 10- 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up and place on an ungreased cookie sheet. Pat each piece of dough into a 5 inch circle cut into 6-8 wedges leave sides touching. Bake about 10 minutes or until medium brown. Do not over bake. Cool loosely wrapped in a cloth on a wire rack. Source: Bladey Scone Archive To return to the main menu click here A black hen lays white eggs. A buckle is a great addition to an old shoe. Nobility listens to art As stiff as a poker To return to the main menu click here Ingredients: 1 cup all purpose flour,3/4 cup rye flour,2 tablespoons granulated sugar,2 1/2 teaspoons baking powder, 2 teaspoons caraway seeds,1/2 teaspoon baking soda,1/4 teaspoon salt, 1/3 cup unsalted butter chilled, 2/3 cup buttermilk, 1/2 cup currants (opptional) Instructions: Preheat oven to 400 degrees butter a baking sheet. In a large bowl stir together the flour sugar baking powder caraway seeds baking soda and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives cut in the butter until the mixture resembles course crumbs. Stir the buttermilk into the flour mixture and knead until combined. Kne3ad in the currants. With lightly floured hands pat the dough into 1/2 inch thickness on a lightly floured cutting board. Using a 2 1/2 inch diameter biscuit cutter or glass cut out rounds from the dough. Place the rounds on the prepared baking sheet and bake for 15-17 minutes or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula transfer the scones to the wire rack to cool. Serve warm or cool completely and store in airtight container Make To return to the main menu click here It's not the bones that are beautiful but the flesh on the shoulders. A thong is no shorter for having been in water. Its appearances are better than its value. Handsome is as handsome does. To return to the main menu click here Ingredients: 1 tablespoon butter softened,4 cups all purpose flour,1 teaspoon baking soda,1 teaspoon salt, 1-1 1/2 cups buttermilk. Instructions: Preheat oven to 425. With a pastry brush coat a baking sheet evenly with the tablespoon of butter. Sift the flour soda and salt together into a deep mixing bowl. Gradually add 1 cup of the buttermilk beating constantly with a large spoon until the doug h is firm enough to be gathered into a ball. If the dough crumbles beat up to 1/2 cup additional buttermilk into it by the tablespoon until the particles adhere. Place the dough on a lightly floured board and pat and shape it into a flat circular loaf a bout 8 inches in diameter and 1 1/4 inches thick set the loaf on the baking sheet then with the tip of a small knife cut a 1/2 inch deep X into the dough dividing the top of the loaf into quarters. Bake in the middle of the oven for 45 minutes until top i s golden brown. Serve at once. Source:Bladey Soda Bread Archive To return to the main menu click here Old burdens don't incite blows. Red-hot ashes are easily rekindled. No wrong to be done to seven classes of persons excited to anger- a bard, a chief, a woman, a prisoner, a drunken person, a druid, and a king in his own dominions. An inch is a great deal in a man's nose. To return to the main menu click here
Mix the flour, sugar, fruit, lemon rind, butter, baking powder
To return to the main menu click here Ingredients: 1/2 cup medium rolled oats, pinch of salt, pinch of baking soda,1 tbsp. melted bacon fat, hot water, all purpose flour. Instructions: Mix the dry ingredients in a bowl-make a well in the center and pour in the melted fat. Add enough hot water to make a stiff paste. Scatter your work surface or board liberally with rolled oats and transfer the paste to the board pressing with the hand s. Roll to about 1/4 inch in thickness and cut into 8 inch circles sprinkle with more rolled oats then cut into quarters. Place on hot griddle a heavy skillet will do and cook until the edges curl a little. Then turn them over and cook on the other side o r finish them under a warm broiler. Can also be baked in a medium-350 degree oven for about 20 minutes.
To return to the main menu click here Young people don't know what age is; old people forget what youth was. The old man hasn't the place of the cat in the ashes. Is it not a lonesome thing to be getting old. There's anger in an open laugh. To return to the main menu click here
Hazelnut Chocolate Chip Scones Ingredients: 2 cups all purpose flour,1/3 cup firmly packed dark brown sugar 1 1/2 teaspoons baking powder,1/2 teaspoon salt.6 tablespoons unsalted butter, chilled, 1/2 cup buttermilk,1 large egg,1 1/2 teaspoons vanilla extract,1 cup semi sweet or milk chocolate chips, 1/2 cup toasted hazelnuts (optional) Instructions: Preheat oven to 400 degrees lightly butter a 9 inch diameter circle in the center of the baking sheet. In a large bowl stir together the flour brown sugar baking powder baking soda and salt. Cut the butter into 1/2 inch cubes and distribute them evenly over the flour mixture. With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs. In a small bowl stir together the buttermilk, egg and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. S tir in the chocolate chips and hazelnuts. The dough will be sticky. Spread the dough into an 8 inch diameter circle in the center of the prepared baking sheet. Arrange additional hazelnuts around the edge of the dough for garnish if desired. With a serrate d knife cut into 8 wedges. Bake for 17-19 minutes or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula transf\er the scones to the wire rack to cool. Recut into wedges if necessary. Serve warm or cool completely and store in an airtight container. Source-Bladey scone archive To return to the main menu click here It's no use going to the goat's house to look for wool It's hard to fight with the wide ocean An empty bag won't stand Tis hard to drive a hare out of a bush he's not in You can't draw blood out of a turnip You won't make a rope from the sand of the sea It's only the Lord can make a racehorse out of a jackass The devil couldn't do it unless he was drunk To return to the main menu click here 1/4 cup mashed cooked apple 3/4 cup mashed cooked potatoes 1teaspoon melted butter 1 cup sugar 1 well beaten egg 1/2 cup sultanas 3/4 cup milk 2 drops lemon essence 2 cups self rising flour 1 teaspoon nutmeg Beat the butter into the apple and potato mixture. Add the rest of the ingredients. Place in a greased cake tin. Sprinkle over the top the following topping-1 cup plain flour,3/4 cup melted butter,1 cup brown sugar, pinch cinnamon. Mix all well together. Bake in a moderate oven for 40 minutes. Leave to cool in the tin. To return to the main menu click here Tis no use talking when the harm is done It is the hope of recompense that ruins the card player. Better a son a gambler than a drinker The expectation of success is what beggars the gamble To return to the main menu click here Ingredients 1 cup self rising flour 1/4 cup sugar 2 large apples 1 beaten Egg 2 oz. butter 1/4 cup milk pinch of salt 1/2 teaspoon ground ginger For the top: 1/4 teaspoon cinnamon,1/4 teaspoon nutmeg. Instructions Sift flour,ginger,salt and sugar. Rub in the fat. Add milk and eggs to bake a soft dough. Roll out on a floured board. Cover the base of a greased pie dish with the pastry. Grate the apples onto the pastry. Dot with butter. Sprinkle cinnamon and nutmeg over top. Bake in a moderate oven for 1/2 hour. Serve hot with custard. To return to the main menu click here Crafty advice is often got from a fool A wise man takes advice A ring on her finger and not a stitch of clothes on her back. Sparing at home and lavish in the hospital To return to the main menu click here Cake Ingredients: For the Marzipan: 8 oz caster sugar,8 oz icing sugar, 1 lb ground almonds,2 eggs or 4 yolks, 3 teaspoons lemon juice,1 teaspoon almond essence For the Cake: 8 oz plain flour,1/2 teaspoon salt,1 salt spoon each nutmeg,cinnamon and allspice,6ozbutter, 6 oz. rich dark brown sugar,3 eggs,1 lb currants,8-12 oz. sultanas, 4 ox candied peel, 1/4 pint milk, 1 level tablespoon black treacle, a little apple jelly or apricot jam,1/2 egg yolk beaten up with a little oil to glaze Instructions: First make the marzipan-mix sugars and almonds together in a large bowl, make a hollow in the center and drop in the lightly beaten eggs or yolks, lemon juice and almond essence. Mix to a stiff paste, first with a wooden spoon then with ha nds dusted with icing sugar. Knead well until smooth and free from cracks. If possible leave the ball in a plastic bag in the refrigerator overnight.-bring it back to room temperature just before using. Preheat the oven to 300 degrees F. Butter and line a deep 8 inch round cake tin. To make the cake: Sift the flour, salt and spices together, cream butter and sugar until light and fluffy, then add the lightly beaten eggs a little at a time including a spoonful of the sifted flour and eating well after eac h addition. When the mixture is thoroughly beaten lightly stir in the remaining flour and then the fruit. Add just enough of the milk to make a fairly stiff batter and the treacle. Divide the marzipan unevenly in half and roll the smaller piece to the exa ct size of the inside of the cake tin. Turn half of the cake mixture into the tin level it out and smooth down with the back of a tablespoon and bake in the center of the preheated oven for about 3 1/2 hours or until the top is springy to the touch and th e cake is shrinking slightly from the tin. A skewer should come out of the cake clean but the marzipan in the middle makes this method less reliable than usual so be careful not to put the skewer through it. Cool the cooked cake in the tin. when cold turn out remove the papers and brush the top with a little warmed apple jelly or apricot jam sieved if necessary and place the second circle of marzipan on top pressing down well. Mark the top into squares 3/4 to 1 inch wide with a sharp knife and make eleven small balls from the marzipan trimmings. Arrange these around the edge of the cake brush the marzipan lightly with beaten egg and put the cake into a hot oven or under the grill for a few minutes until toasted to a deep golden brown. Alternatively another traditional finish is to run a small pool of pastel colored icing preferably yellow into the center of the marzipan. In either case it can be also decorated with a few tiny marzipan or foil covered chocolate eggs and or Easter chicks. Season:Easter Source:Campbell 1992. Take gifts with a sigh most men give to be paid O'Neills gift and his two eyes looking after it It is worth going to meet generosity that is slow A gentle answer quenches anger To return to the main menu click here Ingredients 1/2 lb flour,1 teaspoon baking powder,pinch of Salt,1 oz butter,1 egg,1 gill sour cream. Instructions: Sift the flour and baking powder into a basin. add the salt and rub in the butter lightly with the finger tips. Make a hollow in the center and into it pour the cream and the well beaten egg. Make into a soft dough and turn on to a floured board. Ro ll out lightly or pat out to a half inch in thickness To return to the main menu click here A kind word never broke anyone's mouth God's help is nearer than the door God is not as severe as he is said to be God often pays debts without money To return to the main menu click here Ingredients: 1 cup strawberries,2 1/4 cups all purpose flour,3 tablespoons sugar,2 teaspoons baking powder,1/4 teaspoon salt,6 tablespoons butter or margarine,2/3 cup milk. Instructions: Preheat oven to 425 degrees. Hull strawberries,cut into 1/2 inch pieces set aside. In large bowl mix together flour and sugar baking powder and salt. Add butter. With pastry blender cut butter in until mixture resembles coarse crumbs. Stir in reserved strawberries toss well to coat. Add milk all at once. With fork lightly toss together until mixture holds together. With floured hands gently form into ball. On floured board with floured rolling pin roll out dough 1/2 inch thick. Cut dough into 2 1/2 inc h circles with floured biscuit cutter. Place on greased cookie sheet.Bake until golden about 12 minutes. Serve warm makes 12 scones. Source: Bladey Scone Archive To return to the main menu click here God moves slowly yet his grace comes God never closes one door but he opens another God shares the good things The person not taught by God is not taught by man To return to the main menu click here
To return to the main menu click here
Additional Sugar for sprinkling
To return to the main menu click here
Ingredients: 1 cup all purpose flour,2 tablespoons light brown sugar,1tablespoon baking powder,1/2 teaspoon salt,1 cup rolled oats,1/4 cup butter, cool and diced,1/2 cup golden raisins,1/2 cup milk. Instructions; Combine flour sugar, baking powder and salt in a large bowl. Stir in oats. with a pastry blender cut in butter until mixture is like fine crumbs. Stir in raisins. Add milk. stir quickly to make a soft and sticky dough. Gather into a ball. Place on a li ghtly floured surface. With floured hands knead gently. Roll into a circle to a 1/2 inch thickness. With a floured sharp knife cut into 12 equal sized triangles. Place on an ungreased baking sheet about 1 inch apart. Bake in a preheated 425 degree oven fo r about 12 minutes or until golden and puffed. Remove from oven to a wire rack. Allow to cool slightly about 5 minutes.Serve warm. Source-Bladey Scone archive. To return to the main menu click here The love of God guides every good Man talks but God directs God helps him that helps himself The will of God yesterday today and forever To return to the main menu click here 10 oz Flour
Sift the flour with the soda and baking powder, and the
To return to the main menu click
here Ingredients 1/2 lb Boiled Potatoes,2 oz flour,1/2 oz butter or margarine, pinch of salt Instructions In cottage homes these scones are made just after the midday meal when the left over potatoes are still warm. Heat your girdle. Mash the potatoes smoothly adding dots of butter and salt if required and beat well. Gradually work in as much flour as the potatoes will absorb. Turn on to a floured board and roll out till very thin. Cut into bannocks and then into farls. Prick all over with a fork and bake on a fairly hot girdle for about five minutes turning them once. Cool in a towel or if preferred butte r them at once roll up and serve hot.They should be eaten the day they are made. Source The Bladey Scone Archive To return to the main menu click here The good is never late Everything good is used in little pieces To return to the main menu click here Ingredients: 1 lb currants,1/2 cup raspberry cordial,3 tablespoons gelatin, 1/2 cup sugar, 1 cooked short crust pastry case. Instructions: Soak the currants in sufficient water to cover them overnight. Add 1/2 cup sugar and bring to the boil. Add the cordial and thicken with the gelatin. Leave for at least 3 hours. Fill pastry case with the mixture and serve with cream. To return to the main menu click here A good thing is improved by increasing it Good begets good A whisper in Nora's ear is louder than a shout from the highest hill A woman told me that a woman told her that she saw a woman who saw a woman who made ale of potatoes To return to the main menu click here Ingredients 2 cups plain flour,1 level teaspoon cream of tartar.1/2 teaspoon bicarbonate of soda,pinch of salt,1level tablespoon caster sugar,1 level tablespoon golden syrup, 1 egg, 1/4 pint milk. Instructions Sieve the flour, raising agents and salt into a bowl.Add the sugar Beat in the syrup the egg and milk to form a smooth fairly thick batter. Have ready a heated lightly greased girdle or thick frying pan. Drop in desert spoonfuls of the mixture and cook over a moderate heat until bubbles appear all over. Turn and cook on the other side. Remove and place in a cloth until ready for use. Serve them spread with butter and heather honey or bramble jelly. Makes 15. Source:Bladey Scone Archive To return to the main menu click here A good laugh and a long sleep the best cures in a doctor's book Sickness is the physician's feast The beginning of a ship is a board of a kiln a stone, of a king's reign salutation, and the beginning of health is sleep A long disease doesn't tell a lie, it kills at last To return to the main menu click here Ingredients: 3 cups all purpose flour,2 cups whole wheat flour,2 teaspoons baking soda,1 tablespoon baking powder,2 tablespoons brown sugar,2 1/4 cups buttermilk. Instructions: Add all of the dry ingredients in a large bowl and mix very well. Pour all of the buttermilk into the bowl at once and stir using a wooden spoon just until a soft dough is formed. Do not try to make it smooth at this point. Pour the contents of the bowl out onto a plastic counter and knead for a minute into two portions and shape each into a round loaf pressing the top down a bit to just barely flatten it. Place the loaves on a large ungreased baking sheet. Sprinkle some additional flour on the top of each loaf and using a sharp paring knife make the sign of the Cross in slashes on the top of each. Allow the loaves to rest for 10 minutes and then bake on the middle rack of the oven for 45 minutes at 400 degrees till brown and crunchy. To return to the main menu click here A man is often a bad adviser to himself and a good adviser to another. The man who won't have advice will have conflict. He is bad that will not take advice, but he is a thousand times worse that takes every advice The cat is his own best adviser To return to the main menu click here 1/2 lb Boiled potatoes
Mash the potatoes until lump-free. Separate the yolks and whites
of the
To return to the main menu click here 2 T Butter
Mix the butter into the hot mashed potatoes, add a good pinch
of salt, and
To return to the main menu click here Scone Ingredients: 8 oz flour,1/2 teaspoon salt, 2 teaspoons cream of tartar, 1 tsp soda,2 tablespoons caster sugar or 1 tablespoon sugar and 1 tablespoon golden syrup,2 large eggs, 1/2 pint milk. Instructions: Sift together the dry ingredients,Make a well in the center and add sugar syrup and eggs. Gradually add the milk then beat well to make a thick smooth batter. Heat the griddle or frying pan with fat and dot dessert spoons of the mixture onto the smoking surface. When bubbles start o rise in the surface and the pancakes are brown underneath flip them over then cook for a few seconds on the other side. Keep warm in a low oven wrapped in a clean tea towel until the pancakes are ready then serve warm with butter and jam. Makes about 30 scones. Source:Campbell 1992 To return to the main menu click here Beauty is only skin deep Beauty suffers no pain It's the jewel that can't be got that is the most beautiful The man without eyes is no judge of beauty To return to the main menu click here Scone Ingredients: 1 lb. self rising flour 3 oz butter or margarine 4 oz caster sugar Pinch of Salt Finely grated zest of 1/2 lemon 1 egg lightly beaten, Milk as required. Instructions: Preheat oven to 425 degrees. Grease two baking trays. Cut the fat into the flour and rub in lightly. Mix in the sugar salt and grated lemon zest then stir in the beaten egg and enough milk to make a loose dough. Turn onto a floured board and knead lightly into shape. Roll out to about 1/2 inch thick and cut about 12 large scones with a fluted cutter. Arrange spaced well apart on the baking trays and bake in the hot oven for 10-20 minutes until well risen and golden brown. Cool on wire racks and serve very fresh with butter and home made jam. To return to the main menu click here 4 T Pearl barley
. Put the barley in the water and bring to the boil. Add
the sliced apples
To return to the main menu click here
Carrageen Pudding
Soak the carrageen (small rock seaweed- it grows on the small
rocks in tidal pools
Source: Campbell 1992 Remember that you can always find your best traditional Irish Foods here-just click the banner below:
|
To return to the main menu click here
| Literature and Verse | Resources for Irish Gaelic | Folklore and Seasonal Celebrations | Drink and the Pub | A lake of Links |
| Music and Song | Humor | Ireland-The Island | Feedback | History |
