| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 355.1 | | SQM::RAVAN | | Mon Sep 29 1986 16:46 | 7 |
| I'd like the recipe, too, but until one turns up you might try looking
for these in stores. I've seen them in most big supermarkets, and the
little specialty shops (The Kitchen Place, etc.) always have them. I
forget the name of the manufacturers - Warren's, something like that -
but they come in red plaid (of course!) boxes and are quite tasty.
-b
|
| 355.2 | Walker's oat cakes | NIMBUS::HARRISON | Chocoholic | Tue Sep 30 1986 09:41 | 2 |
| The brand name is Walker's. They also make excellent shortbread.
|
| 355.4 | Scottish Oat Cakes | HECTOR::RICHARDSON | | Wed Oct 01 1986 09:45 | 24 |
| Scottish Oat Cakes
3 c uncooked quick oats
2 1/2 c all-purpose flour
1/2 c sugar
(1/4 t salt)
1/4 t baking soda
1 c (1/2 lb) lard, chilled
1/4 c ice water
Preheat oven to 400 oF.
In large bowl, blend together oats, flour, sugar, salt, baking soda.
Cut in lard with pastry blender or two knives, or rub in by hand,
until mixture resembles coarse meal.
Make a well in center and pour in water all at once.
Blend with a fork.
Dough will be moist throughout, but will not hold together.
Dive into two portions and roll each into a 10x12-inch rectangle,
1/4 inch thick.
Trim edges square and cut into twenty 2x3-inch rectangles.
Bake on lightly-greased cookie sheets until golden brown, about
20 minutes.
cool on racks.
Make 36-40 small cakes.
|
| 355.5 | | TOPCAT::ROSS | CoBallers and Berries | Thu Oct 02 1986 12:54 | 11 |
| I tried the recipe in .4 and the results were excellent... Two
things however:
The 1/4 cup of water seemed too little when I read the recipe and
proved to be true when we attempted to make the dough. It ended up
taking approx. 3/4 cup water to make a dough suitable for rolling out.
Ours were well-cooked in about 15 minutes at 400 degrees, but that
may be our gas oven.
Thanks for the recipe.
|
| 355.6 | Ask the Scottish Lion | FULTON::GUTNICK | | Thu Oct 02 1986 17:26 | 11 |
|
I too had the Scottish Oat Cakes at the Scottish Lion--and was so
impressed that I asked them for the recipe. The desk clerk reached
under his desk and pulled out a printed-up version--apparently I
had not been the first to ask. Unfortunately, I've lost the recipe,
but I'm sure if you call or write, they'll happily supply you with
the one they use there.
Bonnie
|
| 355.7 | THE REAL THING! | ARCH::MANINA | | Mon Oct 06 1986 14:50 | 20 |
| My husband and I stayed at The Scottish Lion Inn last weekend(an annual
event),so I had the opportunity to secure the recipe for you. This
is the the Hurley's family recipe handed down from the owner's Scottish
grandmother. Hope you enjoy it.
SCOTTISH LION OATCAKES
1 cup sifted flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups quick rolled oats
1/2 cup softened butter
1/2 cup milk
Sift flour, sugar, baking powder and salt together. Mix in rolled
oats, cut in butter thoroughly, gradually add milk, stirring until
dough is formed. Roll dough on lightly-floured surface to 1/8"
thickness. Place on greased baking sheet, bake at 375 degrees for
12-15 minutes or until slightly browned.
|