SCOTTISH GINGERBREAD
This gingerbread differs from our own North American one although both have European origins.
Provided by Carol
Categories Desserts Cakes Spice Cake Recipes
Yield 18
Number Of Ingredients 15
Steps:
- Stir together the flours, spices, and baking soda.
- In a large bowl, cream the butter or margarine with the sugar and molasses. Beat in the eggs, then the beer. Beat the flour mixture into the creamed mixture. Stir in the raisins, orange peel, and almonds. Turn the batter into a greased and floured 9 x 13 inch baking pan.
- Bake at 325 degrees F (165 degrees C) for 40 minutes, or until done. Transfer to a rack to cool.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 43.1 g, Cholesterol 47.8 mg, Fat 12.5 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 6.8 g, Sodium 157.4 mg, Sugar 15.8 g
SCOTTISH SHORTBREAD
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.
Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SCOTS GINGERBREAD (OLD SCOTTISH RECIPE)
Here is another old Scottish recipe that is printed on the linen towel I have hanging on my kitchen wall. I love the way people were able to cook back then - with such scanty directions! I think cooks back then just KNEW some things so they didn't have to be put in the recipe. Such as, preheat the oven and what a proper baking...
Provided by Susan Feliciano
Categories Sweet Breads
Time 1h
Number Of Ingredients 7
Steps:
- 1. Original version: Beat 8 oz. butter to a cream. Mix with 12 oz. flour, 4 oz. oatmeal, 1/2 gill cream. Stir in 12 oz. treacle, 1 oz. green ginger, 4 oz. lemon peel cut into fine shreds. Work the whole into a light dough. Bake in a greased tin for 45 minutes.
- 2. Modern version: Cream the butter. Beat in flour, oats, and cream. Add in sorghum, ginger, and lemon peel. (This looks like a lot of peel. I wouldn't pack it down in the cup.) Combine well.
- 3. Preheat oven to 350-375 degrees. Grease a 9 x 13 inch cake pan. Spread batter into prepared pan.
- 4. Bake at 350 to 375 degrees about 40-45 minutes. Watch carefully so it doesn't burn. Since no temperature was given in the recipe, and temperatures varied greatly back then, it's hard to judge how long to cook it.
- 5. Cool 10 minutes in pan. May cut and serve from pan, or turn out onto serving plate and slice to serve.
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