The Tribune Democrat, Johnstown, PA

December 26, 2010

Scottish Recipes


— Scotch Shortbread

1 cup butter

1/2 cup sugar

2 1/2 cups all-purpose flour

Cream the butter and add the sugar gradually until light and fluffy. Gradually work in flour. For a traditional look, pat the dough into 2 circles, about 3/4-inch thick. Prick all over with a fork. Bake at 300 degrees about 30 to 40 minutes. When done, shortbread should be lightly browned. Cut into wedges while still warm.

By Patricia Irvin

Scotch Beef Barley Soup

3/4 pound beef, cubed

1 clove garlic, minced

1/2 cup chopped onions

8 cups water

1/2 can tomatoes and juice

1 cup barley

1/2 cup celery, chopped

1/2 carrot, sliced

2 beef bouillon cubes

1/2 teaspoon basil, crushed

1 bay leaf

Salt and pepper to taste

In Dutch oven, brown meat. Add onion and garlic and cook until onion is tender. Stir in remaining ingredients. Cover and bring to a boil. Reduce heat and simmer 50 to 60 minutes, stirring occasionally.

By Patricia Irvin

Scottish Eggs

8 hard-cooked eggs, peeled (room temperature)

1/4 cup all-purpose flour

1 1/2 pounds bulk pork sausage

1 cup dry bread crumbs

1/2 teaspoon ground sage

1/4 teaspoon salt

2 eggs, beaten

6 to 8 cups peanut oil for deep frying

Coat each hard-cooked egg with flour. Divide the sausage into 8 equal parts. Make a patty out of each bit of sausage and use it to coat each egg completely. Mix the bread crumbs, sage and salt. Dip the sausage-coated eggs into the beaten eggs; roll in bread-crumb mixture. Heat the oil to 375 degrees for deep frying. Deep fry the eggs, 4 at a time, 7 minutes minimum. Drain. Serve hot or cold.

Makes 8 eggs. 


3 tablespoons quick cooking oats

1/2 cup heavy cream

1 teaspoon honey

Fresh raspberries, blueberries or small strawberries

Scotch whiskey

Toast oats in dry, small skillet over medium heat, stirring frequently, until lightly browned, about 3 minutes. At serving time, beat cream in small mixer bowl, gradually adding honey, until soft peaks form. Fold in toasted oats. Fold in berries to taste. Sprinkle with whiskey. Makes 2 servings.

By Laurel Highlands Scottish Society


6 large potatoes, peeled and cut up

2 medium rutabagas, peeled and cut up

Salt and pepper


Dash of nutmeg

Milk or cream

Boil the potatoes and rutabagas separately and drain well. Mash each of them and then mix them together, adding a generous amount of milk or cream and a large pat of butter. Season with salt and pepper and a dash of nutmeg.

By Laurel Highlands Scottish Society


(Oatmeal Gingerbread)

6 ounces oatmeal (1 cup)

6 ounces flour (1 cup)

2 ounces butter (1/4 cup)

2 tablespoons molasses

1 egg, beaten

1 teaspoon ground ginger

3/4 teaspoon baking soda


Mix the flour and oatmeal in a bowl. Rub in the butter with the fingers. Add ginger and soda. Soften the molasses in a pan and add to mix along with the beaten egg and enough buttermilk to make the mixture soft enough to drop from a spoon. Put in well-greased pan. Bake in oven set at 325 degrees for about 1 hour. Broonie is done when it is firm in the middle.

By Laurel Highlands Scottish Society


3/4 cup flour

2 tablespoons baking powder

1/2 teaspoon salt

1/4 cup oatmeal

2 tablespoons butter

2 teaspoons sugar


Sift flour, baking powder and salt into a bowl and add oatmeal. Rub in the butter; add the sugar and mix into a soft dough with a little milk. Roll out lightly to 1/2-inch thick.

Using a plate, cut into round bannocks, then cut across into triangular pieces. Cook on a hot, lightly greased skillet for about 10 minutes, turning occasionally until browned.

Scots Oatcakes

1 1/2 cups sifted flour

1 1/2 cups quick cooking oats

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 cup butter or margarine

1 egg

2 tablespoons water

Combine flour, oats, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Beat together 1 egg and water and stir lightly into oat mixture. Knead together to form a stiff dough. Roll out dough on lightly floured board to form a 12 x 16-inch rectangle. Cut into 2-inch squares.

Bake on lightly greased cookie sheet at 400 degrees for 15 to 20 minutes or until golden brown. Cool on wire racks.

Makes 4 dozen.

By Laurel Highlands Scottish Society