Grandmas Scotch Fancies Recipes

Steps:

• Preheat oven to 350°F.
• Mix butter, sugar, yolk, vanilla, extract and flour together.
• Spread onto ungreased cookie sheet 1/4-inch thick (use a rolling pin).
• Bake for 20 minutes, until edges start to brown and middle is set.
• While still warm, spread hersey bars on top (they'll melt, spread out chocolate evenly) and sprinkle on nuts.
• Cool just slightly and cut into squares.
• Pop one in your mouth and be amazed at how simple and yummy this recipe is.
• NOTE: (Serving amount depends on how big you cut your pieces. There is no rule to the size, but I like mine about 2 x 2-inches).

Steps:

• 1. Cream butter (or margarine) with confectioner's sugar. I have tried it with both, and like them either way. Some purists may prefer the butter; this is really your choice) Do not over cream, as the cookies tend to get a little sticky and are harder to roll into balls. You can add the salt and vanilla at this point.
• 2. Slowly add the dry ingredients by the spoonful, (I use a heaping tablespoon) again careful not to over beat. ( I have tried to avoid over beating using my Kitchen-aid, to no avail, so now I use my hand mixer with better results.
• 3. Using a rounded teaspoonful, (about walnut size) roll between your palms and flatten slightly and place on ungreased baking sheet about an inch apart. (All that butter makes it unnecessary to grease the pan)
• 4. Bake at 400 degrees for 8 minutes. I kind of check them, if the edges are light caramel color, they are usually ready.
• 5. Let cool and frost with a buttercream white icing. I usually just make icing using 1-2 tablespoons soft butter or margarine, 2 cups or so of confectioner's sugar and milk to make it the right consistency for spreading. I have also used a little of the liquid from a bottle of maraschino cherries to lightly color them. But I prefer the white frosting. Then top the cookie with 1/3 to 1/2 of a maraschino cherry, cut from the stem hole. If I can find green cherries, i cut a couple of slivers to add to the edges of the red ones to make them look like a big holly.

Steps:

• Add shells gradually to 6 quarts boiling salted water; cook until tender, yet firm.
• Drain; rinse with cold water, then drain again.
• Invert on paper towel-lined plate to cool.
• Combine crabmeat, shrimp, cheese, salad dressing, celery, onion and pimiento.
• If mixture seems too dry, add more salad dressing.
• Spoon mixture into cooled shells; cover and refrigerate until chilled.

Steps:

• Preheat the oven to gas 4, 180C, fan 160°C Grease a 20cm (8in) square tin and line with two pieces of nonstick baking paper (leaving an overhang to help you remove the cake once cooked). In a bowl, beat he butter and sugar until pale and fluffy. Gradually add the eggs, beating well between each addition. Fold in the vanilla extract and flour, then tip the mixture into the tin and smooth surface. Bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
• Warm the jam in a small pan and sieve to remove any lumps. Brush the top of the cake with the jam. Dust a clean surface with icing sugar and roll out the marzipan thinly. Cut a 20cm (8in) square sheet and place it on top of the cake. Chill in the freezer for 10 minutes.
• To make the buttercream, beat the butter and icing sugar until smooth then beat in the vanilla extract.
• Cut the cake into 25x3.5cm (1 1/2in) equal squares. Spread the four exposed sides of each square with a thin layer of buttercream and then, using a piping bag, pipe a blob of buttercream on top of the marzipan on each square. Chill for 1 hour or overnight until set.
• Put the fondant icing in a mixer with a paddle attachment and churn (or beat in a bowl with an electric hand whisk) until the icing starts to break up. Gradually add 75-90ml (3-3 1/2fl oz) water until it reaches a pouring consistency. Divide between three bowls and add a few drops of different food colouring to each, stirring to combine to give the desired colour.
• Stick a fork in the base of each cake and spoon over the fondant icing, turning the fork until evenly coated. Place on a wire rack. Repeat until all 25 cakes are iced in different colours. Leave to set for 10 minutes.
• Spoon the melted chocolate into a piping bag fitted with a 2mm (1/8in) nozzle and quickly pipe it over the cakes in a zig zag pattern. Leave to set for 2 hours in a cool, dry place, but don't chill while they're drying or the icing will lose its shine.

Steps:

• Mix dry ingredients.
• Add beaten eggs and butter or oil.
• Add the milk.
• Put on spoonfuls onto greased hot griddle or frying pan.
• Turn when'bubbles' appear.
• Remove from pan and place on wire racks.