Franklin's own Scottish Heritage Festival -- JUNE 14, 2008

"Always Father's Day Weekend"

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Sponsors & Vendors Honored Guest Scottish Recipes

 

Scottish Recipes

 

 

Dundee Cake

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

5 eggs

2 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp salt

3/4 cup dried black currants

3/4 cup golden raisins

1/2 cup diced mixed candied fruit

1/2 cup ground blanched almonds

1 tbsp grated orange zest

28 whole blanched almonds 

 

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, 1 at a time, beating after each addition.  Sift in flour and baking powder

and salt, adding alternately with currants, raisins, candied fruit, ground

almonds, and orange zest.  Mix thoroughly.  Turn into a greased and lightly

floured 8 inch round cake pan.  Arrange whole almonds in concentric

circles on top of the cake.  In a preheated 300-degree oven, bake for 1.5 hours,

until a tester inserted into the center comes out clean.  Let cool in the pan

for ten minutes.  Remove from pan.  Put on a wire rack to cool.  Wrap in foil.  

Leave in a cool dry place to "mellow" for a few days.  Or store in an air tight

container.  To serve, cut into slices.  Makes 1 8 inch round cake.

 

The Art of Scottish American Cooking by Kay Shaw Nelson

 

 

                                                   Bakewell Tart

 For a 13'x9' pan

1 ½ pastry crusts

1 jar jam (raspberry or strawberry work but raspberry is traditional)

4 oz self rising flour

4 oz sugar

4 oz butter

2 eggs

2 tsp almond essence

Line each pan with pastry. Spread jam over the pastry. Make cake batter by creaming butter and sugar until smooth and light. Add beaten eggs alternatively with the flour. Add the almond essence. Spread over the jam

Bake 375◦ for 30 minutes. When cool, cover with thick icing and sprinkle with almond flakes. Cut into 15 pieces and wrap individually in cling film.

 

 

 

 

 

 

                                                    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 until 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 at 335 for 45 - 55 minutes. 

 

Empire Biscuits 

 

6 ounces butter (1 1/2 sticks)

1/2 cup cornstarch

1 1/2 cups flour

1/2 cup confectioners sugar

 

Cream butter and confectioners sugar, then add cornstarch, and

cream ingredients together.  Add flour one half cup at a time.  Roll

out and cut into rounds.  Bake at 370 degrees for about 15 minutes

or until lightly browned.  Jam together and top with icing. 

 

Scotch Eggs 

8 small eggs, hard-boiled     

1 lb. sausage meat

1 small egg, lightly beaten  with a little milk 

1 small pkg bread crumbs such as Shake ' bake

 

Divide the sausage meat into 8 equal portions.  Flatten a portion of the sausage

meat into an oval shape big enough to surround the boiled egg.  Wrap the meat around

the boiled egg and seal the edges.  Dip the sausage/egg into the egg and milk mixture and shake off

the excess.  Roll in the bread crumbs to coat.  Place on a wire rack in a roasting pan and

bake in a hot (425) oven for 20-25 minutes until crispy.  Serve hot or cold.  To serve

slice into 4 or 8 wedges and serve on a bed of lettuce.  Great picnic food.  

Traditionally these eggs are deep fried, but in the spirit of today's healthy eating

habits it has been suggested baking them to cut down on fat content.

 

(These Recipes were found at The Realm of the Druid Princess)

SHEPHERD'S PIE

1 large Onion
2 tablespoons Oil
1lb Cooked Lean Ground Beef
1/2 pint Rich Meat Gravy
1-2 teaspoons Worcester Sauce
1-2 tablespoons Ketchup
Good pinch of Mixed Herbs
Salt/Freshly Ground Black Pepper (to your taste)

Potato Topping 

1+1/2lbs. Potatoes
Salt & Pepper
2 tablespoons Butter
4-6 tablespoons cream or milk
1 Small Egg (beaten)

Cream cooked potatoes with butter, cream/milk, and a little of the egg, season. Reserve remaining egg to brush top. Peel and finely chop onion and fry in oil until tender and golden. Add cooked groud beef, gravy, Worcester Sauce, ketchup and herbs. Mix well, season. Put into a baking dish and top with creamed potatoes. Decorate with a fork and brush with beaten egg. Bake in hot oven @ 400 for 20-30 minutes until potatoes are golden brown and crisp.

 

SCOTTISH TOFFEE

2 cups Sugar
7+1/2 fluid ozs. Water
1/4 cup Butter
1 can Condensed Milk
1 teaspoon Vanilla Essence

Dissolve sugar in water. Add butter and condensed milk and disolve into a syrup. Boil to 250 degrees F. stirring gently. Add vanilla essence and pour out mixture into a well greased cookie sheet. When setting mark with well greased knife and break into squares when cold

HAGGIS

 

1 Stomach Bag
Liver, lights, and heart of a sheep
I cup Oatmeal
8ozs shredded mutton
Suet
Salt
Black Pepper

Clean stomach bag thoroughly and leave overnight in cold water to which salt has been added. Turn rough side out.
Put heart, lights, and liver in a pan. Bring to the boil and simmer for one and one half hours.
Toast the oatmeal on a tray in the oven or under the grill.
Chop the heart, lights, and liver. Mix all the ingredients together with the suet, adding salt and pepper. Keep mixture sappy, using the liquid in which the liver was boiled.
Fill bag a little over half full, as mixture needs room to swell. Sew securely and put in a large pot of hot water.
As soon as mixture begins to swell, prick with needle to prevent bag from bursting.
Boil for 3 hours.
Serve with mashed potatoes and mashed turnips.
 

 

 

 

 

 

If you have a Scottish recipe that you would like to see added to our site, please

email me at the address below and I will be happy to add it to our wee site. 

 

 

This project is supported by a Grassroots Arts Program grant from the Arts Council of Macon County and the North Carolina Arts Council. An agency funded by the state and the National Endowment for the Arts. TDC, Main Street Program for Franklin and The Friends of the Scottish Tartans Museum are your hosts.

email tasteofscotland@verizon.net

Donations are very much appreciated: Mail to Taste of Scotland  431 High Brace Road

Franklin, NC 28734 

 

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