Scottish Receipes
SCONES
2 cups Self Rising Flour        
Seedless White Raisins (Optional)       
Enough Milk to Bind     
1/2 Stick Soft Butter
1/4 cup Sugar  
1 Egg   
Pinch Salt
Rub butter into flour. Add sugar and salt. Add beaten egg. Mix to soft consistency with milk. Bake @ 410 for 15 minutes. A biscuit cutter can be used, or the mixture can be dropped onto the baking sheet. 


  SUGAR SCONE

2 cups Self Rising Flour
2 Eggs
1/2 cup Sugar
1/2 Stick Butter
1/2 cup Milk
Rub together butter, sugar and flour. Beat eggs and milk together. Grease a cake pan and dust with flour. Pour in mixture and sprinkle top with sugar. Bake @ 350 for 20 minutes. 


CINNAMON LOAF

2 cups Self Rising FLour
1/2 cup Soft Brown Sugar
1 level teaspoon Cinnamon
1/2 cup Marg.
Scant 1/4 cup Milk
1 Eggs
1/4 cup Raisins
Rub marg. into flour then add the other ingredients and mix well. Bake @ 350 for 45 minutes. When cold ice top and decorate with chopped walnuts and cherries. 


 ALL BRAN LOAF

1 cup All Bran
1 cup Brown Sugar
1 cup Raisins
1 cup Cold Tea
Place above ingredients in a bowl and let stand a few hours then add 1 cup Self Rising Flour. Place in well greased loaf pan and bake for 1 hour @ 350. 


  SNOWBALLS

2 cups Self Rising Flour
1 Egg
1 tablespoon Milk
1/4 cup Sugar
Pinch Salt
1/4 cup Marg.
Coconut
Melted Jam
Cream marg., sugar and salt. Add egg with a little flour. Beat well. Stir in the rest of flour. Mixture should be fairly stiff. Divide mixture into 24 pieces, flour hands and roll each piece into a ball. Place on a greased baking sheet and bake at 350 for 8 - 10 minutes. When cold sandwich together with jam, brush over with heated jam or thin water icing and roll in coconut. 


SHORTBREAD

1+1/4 cups Butter
2/3 cups Sugar
3+3/4 cups Flour
Rub butter into flour, add sugar, knead and press mixture together with fingertips till it forms a smooth ball. Roll out to fit baking pan (cookie sheet, cake pan etc.), flute the outer ring and prick all over with a fork. Baking shelf third from top of oven @ 335 for 45 -55 minutes. 


COCONUT FINGERS

2 cups Coconut
1/2 cup Self Rising Flour
1 teaspoon Cocoa
Mix the above ingredients in a bowl. 
1 Stick Marg.
1/4 cup Sugar
Melt above ingredients in a pan. 

Mix melted marg. and sugar into dry ingredients. Bake @ 350 for 25 minutes. When cool cover with chocolate icing and cut into fingers. 


MELTING MOMENTS

1+1/4 cups Self Rising Flour
1/4 cup Sugar
1 Stick Marg.
1 Egg
Vanilla Essence
Corn flakes
Cream marg. and sugar. Add egg and beat well; add flour and a drop of vanilla essence and mix until smooth. Roll small teaspoons of mixture in corn flakes. Place on lightly greased baking sheet and slightly flatten. Bake @ 350 for 20 minutes. 
 [Back to Stories Page]