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Sherry is working on a cookbook, but until it's finished, here are some of our most-requested recipes.
Scottish shortbread
This rich butter cookie is the easiest of all Scottish tea time treats.
One cup flour
1/3 cup powdered sugar
1/2 cup soft butter (don't even think about using margarine)
Combine all ingredients in bowl with pastry blender. When mixture resembles fine crumbs, knead and press into a shortbread mold. If you don't have a mold, use a pie plate and pat into the bottom. I have also found madeline pan molds to work just as well. If using pie plate, you should score the dough into 8 to 12 wedges.
Bake at 325 for 30 to 35 minutes until lightly browned. Let cool in pan for 10 minutes. Loosen edges with a knife and flip onto a cutting board. Use a knife or a pizza cutter to fully cut the wedges. Store in an airtight container for up to two weeks.
Bakewell Tart
We experienced the authentic Bakewell Tart at the old original Bakewell Pudding Shop in Bakewell England in 1999. This is almost as good as their top secret recipe, but since we're closer than England, you'll have to trust us.
One Pepperidge Farm Puff Pastry sheet
Filling
1/4 cup raspberry jelly
3 beaten eggs
1/2 cup sugar
1/2 cup melted butter
2/3 cup ground almonds
1/2 teaspoon almond extract
Powdered sugar for sifting over baked tart
Directions
Pre-heat oven to 400 degrees
Place a cookie sheet in the oven (the warm cookie sheet will help your pastry crust cook more evenly.)
Roll puff pastry out and line in pie plate. Trim edges.
Spread jelly over the pastry. In a mixing bowl, combine eggs, sugar, melted butter, almonds and almond extract. Beat about one minute. Pour mixture over jelly layer.
Place pie plate over heated cookie sheet in oven. Bake 25 to 30 minutes until filling sets and tart starts to brown. Remove from oven and cool. Sift powdered sugar over the top of the tart to cover.
May be eaten warm or cold.
Rhubarb sauce
Here's one of our most-requested recipes.
Incredients
4 cups rhubarb (Freeze the rhubarb and defrost for better result)
¾ cup sugar
2/3 cup orange juice, divided usage
¼ cup corn starch
Directions
Combine rhubarb, sugar and one-half of the orange juice in a saucepan. Boil on high until rhubarb fibers are dissolved, stirring frequently and making sure it does not burn. Dissolve corn starch in remaining orange juice then add to rhubarb. Continue cooking 3 to 5 minutes until sauce thickens. Cool at room temperature and refrigerate overnight. Serve with whipped cream.
Scottish eggs
In Scotland, the pubs deep-fry these tasty morsels. These are baked and contain fewer calories.
Ingredients
Eight hard-boiled eggs, peeled
Two pounds ground pork sausage
Two tsp. mace
Two tbs. fresh chopped chives (or one tbs. dried)
3/4 tsp. ground black pepper
Two beaten eggs (add one tbs. water)
1 and 1/3 cups dried bread crumbs
1 and 1/2 tsp. sage
1 tsp. chives
Directions
Preheat oven to 350.
Combine pork sausage, mace and pepper. Mix well. Divide into eight equal portions.
Flatten and wrap sausage around each boiled egg, completely covering it.
Combine bread crumbs, remaining sage and chives together. Dip each sausage covered egg into the beaten egg and water mixture. Then roll each into the bread crumb sage mixture.
Place on baking sheet and bake for 35 to 40 minutes until sausage is cooked and bread crumb mixture begins to brown. Serve hot or cold.
Brambleberry Fool
This recipe is suitable to subsitute raspberries, rhubarb or gooseberries in place of the blackberries. It fools you into thinking this is a light dessert, but it's rich and filling.
Ingredients
2 cups of sieved blackberries with seeds removed
1/2 cup sugar
2 tbs corn starch
Cook in saucepan until thick. Cool to room temperature.
Whip 2 cups whipping cream and 2 tbs sugar until firm.
Fold in cooled fruit pulp. Refrigerate in serving bowl or individual dessert cups.
English Breakfast Scones
We serve these with our homemade jams and jellies -- raspberry, blackberry and strawberry.
Ingredients
2 3/4 to 3 cups flour
6 tbs sugar
1 1/2 tbs baking powder
1/2 tsp salt
10 tbs butter or one stick, plus two tbs
1 cup milk
2 beaten eggs
Instructions
Preheat oven to 400.
Combined dry ingredients in mixing bowl. Cut butter in with pastry blender until it resembles pea-sized crumbs. Add milk and beaten eggs.
Gently stir until mixed. Don't overmix.
Drop by spoonfuls on baking sheet to make 12. Sprinkle with sugar.
Bake 400 degrees 10 minutes, reduce heat to 350. Bake 15 to 20 minutes more.
These are best served warm from the oven, with an assortment of jams and whipped cream or clotted cream. (A clotted cream substitute can be made by beating together 1 cup whipping cream, 1/4 cup sour cream and 2 tbs powdered sugar.)
Berry Good Tart
(Use your choice of strawberries, raspberries or blackberries to make this dessert. This is a versatile dessert since it’s good with so many berries. It only requires a short baking time for the crust.)
Shortbread crust: 1 ¾ cup of white flour, ¾ cup of butter, 1/3 cup of powdered sugar. Cut butter into flour and sugar with pastry blender until it resembles fine crumbs. Press into a 9 by 13 cake pan. Bake at 350 degrees for 15 minutes. Cool.
Gelatin mixture: 1 ½ cups of granulated sugar. ¼ cup of corn starch. 1 ½ cups of water. Microwave in a large bowl for eight minutes, stopping twice to stir mixture (or boil on stovetop) until mixture is thick and becomes translucent. Add ¼ cup of gelatin in a corresponding flavor to the berry you are using. Stir to dissolve. Cool.
Fold six cups of berries into gelatin mixture. Pour over the crust. Refrigerate. Top with freshly-whipped cream or Cool Whip. Makes 12 servings.
Apple Cherry Salad
One six-ounce carton of vanilla Yoplait yogurt (custard style)
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 cup Wisconsin dried cherries
1/4 cup chopped walnuts
One diced apple (in season we use Wisconsin cortlands or red delicious)
Add ingredients and stir. Enough for two servings. Multiply recipe as necessary.
Chocolate Liqueur Cake
This elegant dessert gets rave reviews from our guests who frequently request this recipe. It’s easily adaptable for other liqueurs. This is an original creation.
Makes 8 generous pieces.
Ingredients
10 tablespoons of soft butter
6 tablespoons of cocoa
2 eggs
1 cup sugar
1 teaspoon vanilla
Dash of salt
½ cup flour
Directions
Beat all of the above ingredients until well combined. Batter will be thick.
Pour into greased 9 or 10-inch springform pan.
Bake at 350 degrees approximately 20 minutes. Test center of cake for doneness. Set aside to cool.
Ingredients for liqueur layer
1 cup powdered sugar
¼ cup melted butter
2 tablespoons of liqueur (we usually use raspberry liqueur or crème de menthe)
Mix together and spread over cooled cake
Ingredients for chocolate glaze frosting
3 tablespoons of butter
¾ cup of semi-sweet chocolate chips
Combine in a Pyrex cup. Melt for one minute in the microwave on high and stir until all the chocolate bits are melted and frosting is shiny and glossy.
Pour over firmed cooled liqueur layer. Spread evenly over top of cake and let cool.
To serve: Release the springform and cut into 8 or more pieces. For fabulous presentation, drizzle chocolate syrup on the plate, place the cake over the syrup and top with whipped cream. We also add fresh raspberries if available and garnish with shaved chocolate curls or fresh mint leaves.
Maple syrup baking recipes
Click here for the recipes Sherry used to bake goodies for our 2011 maple syrup open house.
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