The Tribune Democrat, Johnstown, PA

Home Lands

December 26, 2010

Scottish Recipes

(Continued)

Clapshot

6 large potatoes, peeled and cut up

2 medium rutabagas, peeled and cut up

Salt and pepper

Butter

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

Broonie

(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

Buttermilk

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

Bannocks

3/4 cup flour

2 tablespoons baking powder

1/2 teaspoon salt

1/4 cup oatmeal

2 tablespoons butter

2 teaspoons sugar

Milk

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

 

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