STONE CREAM
I am sending in this weird recipe as it is so "off the wall". It is from Lancashire and this is Lady Maclean's version of the dish taken from her cookbook. She says "You need a stepladder in the kitchen to make it and lots of newspaper on the floor". I have absolutely no idea how many persons this will serve. Be sure to let at least one of your friends or family members watch you preparing this.
Provided by Dan-Amer 1
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.
- Add the vanilla extract.
- Let this cool down for about 15 minutes,.
- Place a deep glass bowl on the kitchen floor on a layer of newspaper.
- Place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon.
- Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.
- Place the dish in the refrigerator overnight.
- The next day the dish will be aerated and bubbly, and ready to serve.
Nutrition Facts : Calories 564.6, Fat 46.6, SaturatedFat 28.9, Cholesterol 158.4, Sodium 116.5, Carbohydrate 34, Fiber 2.6, Sugar 11.4, Protein 10.3
SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)
I started making our own supply of Irish Cream a few years ago, but noticed that we never use Irish whiskey, we only have the Scottish stuff in our house, thanks to good friends and Duty Free shopping.
Provided by Mirj2338
Categories Beverages
Time 1m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Dump all the ingredients in a blender and whizz on high for 30 seconds.
- Bottle in a tightly sealed container and keep in the fridge.
- Be sure the shake the bottle well before serving.
- This will keep for up to two months in the fridge.
- Note: Don't use heavy cream, it tends to separate.
- If you can't find light cream, use half and half, or whole milk.
CLASSIC CREAM SCONES
You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)
Provided by Barbara Heller
Categories Scones
Time 1h25m
Yield 14 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425F.
- Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, stir together the cream, egg, and vanilla.
- Add the cream mixture to the flour mixture and stir until combines.
- Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
- Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
- Lightly brush the tops of the scones with the egg mixture, if desired.
- Bake for 13-15 minutes, or until lightly browned.
- Remove the baking sheet to a wire rack and cool for 5 minutes.
- Using a spatula, transfer the scones to the wire rack to cool.
- Serve warm or cool completely and store in an airtight container.
- Makes about 14 scones.
- Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
- My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
- Directions as above.
Nutrition Facts : Calories 168.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.5, Sodium 82.4, Carbohydrate 21.5, Fiber 0.8, Sugar 7.2, Protein 2.7
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