|
|
|
The
Moose's Kitchen :-
Recipe Page |
|
|
|
Yorkshire Parkin |
|
 |
7-oz Flour (we used plain flour)
3-oz Butter/Lard,
3-oz Sugar,
6-oz Fowler’s West Indian Treacle,
4-oz Medium Oatmeal.
½ oz Mixed Spice.
Pinch Nutmeg.
1//2 tspnsful Bicarbonate of Soda,
1 tspnful Milk |
Method
Rub butter into flour, add oatmeal, sugar, spice and nutmeg, pour in
warmed treacle and add bicarb. of soda dissolved in milk. Blend together
then form into 14 balls about the size of an egg and lay on a greased
baking tray allowing space for the cakes to spread. Slightly flatten and
brush over with milk. Bake for about 15 minutes in a moderate over,
regulo 4, 355 F or 180 C. |
| |
|
Shortbread
Recipe |
 Arthritic's
Shortbread
Ingredients: 9-oz. plain
flour; 3-oz cornflour 4-oz
caster sugar; 8-ooz butter;
Method: Place butter
and sugar in large saucepan,
melt, then stir in flour and
cornflour. Blend together then
spread in swiss roll tin. Mark
into fingers and prick with
fork. Bake until golden brown
- 300°F. 150° C, Gas Mark 2 for
45/50 minutes (depending on
oven). Cut into fingers before
shortbread cools and sprinkle
with caster sugar. |
|
Recipe courtesy of Margaret Fraser |
|
Spiced Tea loaf |
Ingredients: 1 cup raisins (or
mixed fruit) 3/4 cup milk
(6fl-ozs) 1 cup sugar
(8-ozs) 1/4-Ib. margarine
(plus those listed below)
Method: Put the above
ingredients into a saucepan and
bring to the boil. Allow to cool
before adding-
1 tspn
mixed spice (or ground ginger)
8-oz SR flour
1 egg
Mix
well then pour into a greased
and lined 2-il loaf tin. Bake
for 1 hr (approx) at 350
F, 180 C or Gas Mark 4.
This is a good 'keeping recipe'
and any slices left can be
heated and served with custard
as a pudding. |
|
Recipe courtesy of Margaret Fraser |
|
Clootie Dumpling |
|
Ingredients: 1-Ib. SR
flour 1/2-Ib. shredded suet
1 tsp each of - mixed spice,
ground cinnamon, ground
ginger. 1/2 tsp. salt 1-ozs
sugar 4-ozs each of -
currants, raisins, sultanas 1
egg, well beaten 1 tbspn
treacle Water/Milk (half an'
half) to make a fairly soft
mixture
Method: Prepare a large pot
half-full of boiling water with
a saucer on the bottom; dip the
pudding cloth into the boiling
water, wring out as much as
possible of the water and
sprinkle the damp cloth with
flour, shaking off the excess.
Tip the
prepared soft mixture onto the
prepared cloth, gather in the
ends and tie securely with thin
string. Make sure the cloth is
well sealed then place carefully
into the boiling water.
Boil
for 3-4 hours, making sure the
boiling water is continually
topped up to cover the dumpling.
When tying the cloth, leave
about one inch of space to allow
the dumpling to swell. Leave
enough string to use as a handle
to hang outside the pot to allow
for easy lifting after cooking. |
|
Fraser's Sherry Trifle
|
|
There are more variations on
this dish than there are days in
the week but this is the version
that goes down well in my
family:
You will need two jam swiss
rolls; a can of mixed fruits;
a red jelly; a wineglass of
sherry; custard and whipped
cream. Break up the swiss
rolls and place in a suitable
container, then add the sherry
and allow to soak. Add the
drained fruit and the jelly (you
could use the liquid from the
fruit in the jelly). Cover
with the thick custard, before
it thickens. allow to set and
then smooth over with the
whipped cream. A nice
finishing touch would be
'hundreds and thousands' or
grated chocolate or any other
decoration of your choice.
Margaret |
|
Banana Walnut Loaf (Madge's
Recipe) |
|
Ingredients: 9oz Plain
Flour, 6oz Castor Sugar, 1/2
teaspoonful Baking Powder, 4oz
Butter, 1 teas. Bicarb.of soda,
2 eggs size 2, 1/2 teas.Salt, 1
teas. Vanilla Essence, 2 small
Bananas, 2oz chopped Walnuts, 4
halved Walnuts, 3 tablespoons
Natural Yoghurt.
Method : Grease and line
a 2lb loaf tin, Sift flour,
baking powder, bicarb.of soda
and salt together
Mash bananas, cream butter and
sugar together until light.
Beat in eggs one at a time, add
flour to creamed mixture in
three stages, alternating with
mashed bananas, stirring after
each addition. Finally stir in
vanilla essence, yoghurt and
walnuts. Place mixture in tin
and put halved walnuts on top.
Bake in oven at 325 F or gas
mark 3 for one hour or until
well risen and firm to touch |
|
ALL-BRAN LOAF |
Ingredients: 1 teacup
All-Bran, l teacup Brown Sugar,
1 teacup Sultanas (or chopped
dates), 1 teacup Milk.
Method: Put the above
ingredients in a bowl and leave
to stand overnight – or for at
least an hour. Then add 1 teacup
SR Flour and 1 Egg. Mix well and
put mixture in a greased loaf
tin and bake for approx. 1 hr at
Gas Mark 4 or 180C 350 F Gas
Mark 4. |
|
QUICK’n’EASY CHOCOLATE CAKE |
 Ingredients:
6-oz SR Flour, 5.0z Caster
Sugar, ½ teaspoon Baking Powder,
½ teaspoon salt, 2 Eggs, 3
tblspns Milk, 1 tblspns Cocoa,
4-oz Soft Margarine, 3-oz Ground
Walnuts.
Method: Blend the above
thoroughly in an electric mixer
then place in greased and
base-lined 8” tin. Bake for
approx. ¾ hour at 375 F.190 C
Gas Mark 5. |
|
TABLET 1 |
|
Melt a knob of butter then stir
in 1lb caster sugar and stir.
Add small tin of carnation milk
and stir until the mixture
begins to thicken. Pour into a
buttered tin and leave to set.
|
|
TABLET 2 |
Ingredients: 2lbs. Sugar,
4 oz. Butter, ½ Pint Milk, 1 tin
Condensed Milk.
Method as above but use a larger
tin as these are double
quantities. |
|
TWO CREAM SPONGES |
|
Ingredients: 1 Cup of
Self Raising Flour, 1 Cup of
Castor Sugar, 3 Eggs, 1
Tablespoon of hot water.
Method: Switch eggs for
two or three minutes, add one
tablespoon of hot water fold
together, divide between two
greased and base lined 7- inch
Sandwich Tins. Bake in oven for
15 minutes at Mark 4, 180C and
350F. |
|
TRUFFLES |
8 Digestive biscuits, 2oz butter
or margarine.
2 oz syrup, 1 small tin
condensed milk.
2 tablespoons of cocoa.
Method: Crush biscuits
into crumbs. melt butter and
syrup, add the other
ingredients.
Dip in desiccated coconut. roll
out to size, serve in petit four
cake papers. |
|
|
|
|
