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Recipes
Members may submit recipes by emailing them to stlstandrews@gmail.com
List of Recipes
Cheese Puffs
Christmas Pudding
Coconut Queen Cakes
Eccles Cakes
Empire Biscuits
Fruit Squares
Highland Scones
Lemon Curd
Oven Scones
Red or Blue Plum Jam
Sausage Rolls
Scotch Pancakes
Scotch Shortbread
Scottish Oatcakes
Selkirk Bannock
Snowballs
Sultana Cake
White Oven Scones
World War II Shortbread
Member Recipes
(A number of our recipes come from the Scottish St. Andrew Society of Greater St. Louis Cookbook, published in the 1970's, we have credited the member who submitted the recipe where known. The cookbook was a set of recipes submitted by: Jean Cobain, Hazel Craig, Eileen Dewar, Peggy Flynn, Betty McGregor, Betty Matthews, Winnie Shirreff, Agnes Stirrat, Barbara Stirrat, & Betty Sunter)
Cheese Puffs
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 cup flour 3 small tsp. baking powder
3 oz. grated Cheddar Cheese 1 egg beaten
About 1 tbsp. milk
Mix all ingredients to a stiff batter. Drop by heaping tsp. into the well greased sections of muffin pans. Bake in a 400 degree oven for 10 minutes. Remove & let cool. Slice when cold. Butter both sides, add slice of tomato to each one and replace top. These puffs can be frozen & reheated when needed.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 cup flour 3 small tsp. baking powder
3 oz. grated Cheddar Cheese 1 egg beaten
About 1 tbsp. milk
Mix all ingredients to a stiff batter. Drop by heaping tsp. into the well greased sections of muffin pans. Bake in a 400 degree oven for 10 minutes. Remove & let cool. Slice when cold. Butter both sides, add slice of tomato to each one and replace top. These puffs can be frozen & reheated when needed.
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Christmas Pudding
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 cup flour 1 cup bread crumbs
4 oz. shredded suet 1 cup brown sugar (packed)
6 oz. currants 6 oz. golden raisins
3 oz. mixed peel 6 oz. dark raisins
2 oz. chopped almonds 1 grated apple
1 lemon 4 eggs
1 grated carrot 1 tbsp mixed spice
1/2 tsp salt
2 tbsp sherry or brandy (or 1/2 cup orange juice)
Sift together dry ingredients. Add sugar, bread crumbs, suet, & flour. Add juices & grated rind of lemon. Beat eggs well & add all liquids to form a mixture of dropping consistency. Turn into a well greased oven proof bowl or basin so mixture comes up to 2/3 up the bowl. Cover with greased wax paper & aluminum foil.
Steam 6-8 hours. Can be frozen & reheated when needed.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 cup flour 1 cup bread crumbs
4 oz. shredded suet 1 cup brown sugar (packed)
6 oz. currants 6 oz. golden raisins
3 oz. mixed peel 6 oz. dark raisins
2 oz. chopped almonds 1 grated apple
1 lemon 4 eggs
1 grated carrot 1 tbsp mixed spice
1/2 tsp salt
2 tbsp sherry or brandy (or 1/2 cup orange juice)
Sift together dry ingredients. Add sugar, bread crumbs, suet, & flour. Add juices & grated rind of lemon. Beat eggs well & add all liquids to form a mixture of dropping consistency. Turn into a well greased oven proof bowl or basin so mixture comes up to 2/3 up the bowl. Cover with greased wax paper & aluminum foil.
Steam 6-8 hours. Can be frozen & reheated when needed.
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Coconut Queen Cakes
by Agnes Stirrat
(Printable Version)
1/2 cup butter or margarine 2-1/4 cups all purpose flour
1 tsp. granulated sugar 1/4 tsp. cream of tartar
1/4 tsp. baking soda Pinch salt
Water Thin Jam or Jelly of choice
2 eggs 1 cup granulated sugar
Coconut
To make a firm pastry, rub the butter into the flour. Add the teaspoon sugar, cream of tartar, baking soda, salt, and a little water. Roll out pastry very thin and cut into rounds large enough to fill tartlet pans (or muffin tins). Grease tartlet pans or muffin tins. Place pastry rounds in tins. Pastry should be large enough to line the tin to the top. Into each pastry round, put 1/2 teaspoon jam or jelly. Beat the 2 eggs and cup of sugar together for 5 minutes. Add coconut until it thickens the mixture. Fill each pastry with coconut mixture, leaving the pastry a little higher than the top of the coconut mixture. Cut another piece of pastry into strips and use strips to make crosses on top of each individual cakelet. Bake in hot oven until golden brown. These are delicious, very light and airy.
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by Agnes Stirrat
(Printable Version)
1/2 cup butter or margarine 2-1/4 cups all purpose flour
1 tsp. granulated sugar 1/4 tsp. cream of tartar
1/4 tsp. baking soda Pinch salt
Water Thin Jam or Jelly of choice
2 eggs 1 cup granulated sugar
Coconut
To make a firm pastry, rub the butter into the flour. Add the teaspoon sugar, cream of tartar, baking soda, salt, and a little water. Roll out pastry very thin and cut into rounds large enough to fill tartlet pans (or muffin tins). Grease tartlet pans or muffin tins. Place pastry rounds in tins. Pastry should be large enough to line the tin to the top. Into each pastry round, put 1/2 teaspoon jam or jelly. Beat the 2 eggs and cup of sugar together for 5 minutes. Add coconut until it thickens the mixture. Fill each pastry with coconut mixture, leaving the pastry a little higher than the top of the coconut mixture. Cut another piece of pastry into strips and use strips to make crosses on top of each individual cakelet. Bake in hot oven until golden brown. These are delicious, very light and airy.
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Eccles Cakes
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
These cakes are very like fruit squares, but they are individual cakes.
1 tbsp. butter 2 tbsp. sugar
1/2 cup currants 4 tbsp. chopped peel
1 amount of flaky pastry as for fruit squares
In a bowl, cream butter with sugar. Mix in the currants & the peel. Roll out pastry to 1/2" thick. Cut into rounds 4-1/2" in diameter. Put 2 tsp. of the filling in the center of each round of dough. Brush edges with milk & press them together on top so filling is completely covered & sealed in. Turn over & roll until currants show through. Put 2 slits in top. Brush with beaten egg & bake in 400 degree oven for 25 minutes or until golden brown.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
These cakes are very like fruit squares, but they are individual cakes.
1 tbsp. butter 2 tbsp. sugar
1/2 cup currants 4 tbsp. chopped peel
1 amount of flaky pastry as for fruit squares
In a bowl, cream butter with sugar. Mix in the currants & the peel. Roll out pastry to 1/2" thick. Cut into rounds 4-1/2" in diameter. Put 2 tsp. of the filling in the center of each round of dough. Brush edges with milk & press them together on top so filling is completely covered & sealed in. Turn over & roll until currants show through. Put 2 slits in top. Brush with beaten egg & bake in 400 degree oven for 25 minutes or until golden brown.
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Empire Biscuits
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
These biscuits were originally named German Biscuits until World War I. When the war broke out, they were renamed Empire Biscuits.
1/2 lb. flour 4 oz. butter
2 oz. sugar 1 egg
1 tsp Cream of Tartar 1/2 tsp Baking Soda
Beat sugar & butter to a cream, add egg & other ingredients. Knead into a soft dough. Roll out at once very thin. Cut in rounds. Place on cookie sheet & bake in 350 degree oven for 10 minutes or until golden brown. Spread preserve on half & place other half on top of them. Ice all with vanilla icing & top with 1/2 cherry.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
These biscuits were originally named German Biscuits until World War I. When the war broke out, they were renamed Empire Biscuits.
1/2 lb. flour 4 oz. butter
2 oz. sugar 1 egg
1 tsp Cream of Tartar 1/2 tsp Baking Soda
Beat sugar & butter to a cream, add egg & other ingredients. Knead into a soft dough. Roll out at once very thin. Cut in rounds. Place on cookie sheet & bake in 350 degree oven for 10 minutes or until golden brown. Spread preserve on half & place other half on top of them. Ice all with vanilla icing & top with 1/2 cherry.
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Fruit Squares
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
8 oz. currants 1 oz. cherries
2 oz. sultanas 2 small apples
3 oz. brown sugar 8 oz flaky pastry
Large oblong cake pan
Clean fruit. Cut cherries into small pieces. Add sugar & grated apple. Make pastry & cut into 2 pieces. Roll out 1 piece pastry to fit the bottom & sides of pan. Place in pan & trim edges. Spread fruit mixture evenly over the bottom of pan. Roll out the other piece of pastry to form a lid. Moisten edges of first layer and place the other layer on top. Trim edges again. Brush surface with beaten egg & dredge with sugar. Mark top lightly with back of knife blade into squares. Bake in 400 degree oven for 30-35 minutes.
Note: Canned apples may be used or apple sauce and add a dash of lemon.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
8 oz. currants 1 oz. cherries
2 oz. sultanas 2 small apples
3 oz. brown sugar 8 oz flaky pastry
Large oblong cake pan
Clean fruit. Cut cherries into small pieces. Add sugar & grated apple. Make pastry & cut into 2 pieces. Roll out 1 piece pastry to fit the bottom & sides of pan. Place in pan & trim edges. Spread fruit mixture evenly over the bottom of pan. Roll out the other piece of pastry to form a lid. Moisten edges of first layer and place the other layer on top. Trim edges again. Brush surface with beaten egg & dredge with sugar. Mark top lightly with back of knife blade into squares. Bake in 400 degree oven for 30-35 minutes.
Note: Canned apples may be used or apple sauce and add a dash of lemon.
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Highland Scones
by Betty Sunter
(Printable Version)
2 cups flour 1 tsp Cream of Tartar
1 tsp baking powder 1 tsp salt
1 tbsp butter 1 cup or more of Buttermilk
Sift dry ingredients together & rub in butter, then mix in enough milk to make a soft dough & beat well with wooden spoon. Turn out on a floured board. Knead very slightly & quickly roll out about 1/2" thick. Cut across into 4 or 8 sections, or into rounds with a cutter. Place on a hot griddle & bake for a minute or two until lightly browned underneath. Turn over & bake on the other side in same manner until cooked through. Keep in folded teatowel until required.
IN OVEN: Roll a little thicker. Bake in 500 degree oven for 7-10 minutes. Serve with butter, jam or Lemon Curd, etc.
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by Betty Sunter
(Printable Version)
2 cups flour 1 tsp Cream of Tartar
1 tsp baking powder 1 tsp salt
1 tbsp butter 1 cup or more of Buttermilk
Sift dry ingredients together & rub in butter, then mix in enough milk to make a soft dough & beat well with wooden spoon. Turn out on a floured board. Knead very slightly & quickly roll out about 1/2" thick. Cut across into 4 or 8 sections, or into rounds with a cutter. Place on a hot griddle & bake for a minute or two until lightly browned underneath. Turn over & bake on the other side in same manner until cooked through. Keep in folded teatowel until required.
IN OVEN: Roll a little thicker. Bake in 500 degree oven for 7-10 minutes. Serve with butter, jam or Lemon Curd, etc.
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Lemon Curd
by Peggy Flynn
(Printable Version)
1 cup sugar 1/2 cup butter (1 stick)
Juice 2 lemons or 1/2 cup lemon juice 2 eggs
A little grated lemon peel
Melt butter in heavy pan. Add sugar, lemon juice, & peel. Heat slowly until all is dissolved. Cool & then add beaten eggs. Heat slowly again, but do not boil, until mixture thickens. Store in glass jars. Should make enough for 2 lb. jars. This can be used for cake fillings, or in tarts, or as a preserve.
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by Peggy Flynn
(Printable Version)
1 cup sugar 1/2 cup butter (1 stick)
Juice 2 lemons or 1/2 cup lemon juice 2 eggs
A little grated lemon peel
Melt butter in heavy pan. Add sugar, lemon juice, & peel. Heat slowly until all is dissolved. Cool & then add beaten eggs. Heat slowly again, but do not boil, until mixture thickens. Store in glass jars. Should make enough for 2 lb. jars. This can be used for cake fillings, or in tarts, or as a preserve.
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Oven Scones
by Agnes Stirrat
(Printable Version)
3/4 pound all purpose flour 1 tsp baking soda
1 tsp salt 2 tsp cream of tartar
2 ounces margarine (1/4 cup) 3 tbsp granulated sugar
Raisins or Citrus Peel (optional) 1 egg (optional)
Enough milk to make fairly moist
1. Preheat oven to 500 degrees. Grease two sandwich tins (cake pans)
2. Mix and sift the flour, soda, salt, and cream of tartar. Rub in margarine. Add sugar and raisins, if desired. If egg is used, beat well and add to mixture along with enough milk, or milk only, to make proper consistency dough. Dough should be fairly moist.
3. Knead, divide, and roll out. Place in tins, brush with a little beaten egg or milk. Bake in very hot oven (about 500 degrees) for 12-15 minutes until firm and nicely browned. Cool and store.
Note: This makes a large scone, like a one layer cake. Delicious with butter or jam.
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by Agnes Stirrat
(Printable Version)
3/4 pound all purpose flour 1 tsp baking soda
1 tsp salt 2 tsp cream of tartar
2 ounces margarine (1/4 cup) 3 tbsp granulated sugar
Raisins or Citrus Peel (optional) 1 egg (optional)
Enough milk to make fairly moist
1. Preheat oven to 500 degrees. Grease two sandwich tins (cake pans)
2. Mix and sift the flour, soda, salt, and cream of tartar. Rub in margarine. Add sugar and raisins, if desired. If egg is used, beat well and add to mixture along with enough milk, or milk only, to make proper consistency dough. Dough should be fairly moist.
3. Knead, divide, and roll out. Place in tins, brush with a little beaten egg or milk. Bake in very hot oven (about 500 degrees) for 12-15 minutes until firm and nicely browned. Cool and store.
Note: This makes a large scone, like a one layer cake. Delicious with butter or jam.
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Red or Blue Plum Jam
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
Wash & cut out stones. Cut fruit in 1/4.
2 or 3 cups fruit 1 cup sugar
1/2 cup light raisins to 3 cups fruit
1/2 lemon squeezed & rind ground (use all parts) in grinder
Put all into broad open pan. Add 1/2 stick butter (no water). Bring slowly to boil, boil hard for 15 minutes. Cool for 15 minutes & pot.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
Wash & cut out stones. Cut fruit in 1/4.
2 or 3 cups fruit 1 cup sugar
1/2 cup light raisins to 3 cups fruit
1/2 lemon squeezed & rind ground (use all parts) in grinder
Put all into broad open pan. Add 1/2 stick butter (no water). Bring slowly to boil, boil hard for 15 minutes. Cool for 15 minutes & pot.
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Sausage Rolls
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 lb. Pork sausage, lean & mild
Approx. 3 cups of pastry, either flaky or your favorite shortcrust.
Roll out pastry into a rectangle about 1/8" thick, 9" wide, and as long as the amount of dough will permit. Cut into three 3" wide strips. Roll sausage meat into long cylinder shapes about 1/2" thick and each piece long enough to lay the length of each strip of dough. Damp one edge of dough and roll over to completely cover the meat. Cut into 2-3" lengths with a pizza cutter or knife. Place on a cookie sheet and bake in a 400 degree oven for 10 minutes, reduce heat to 375 degrees and bake for 20 minutes longer or until the rolls are browned on top.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 lb. Pork sausage, lean & mild
Approx. 3 cups of pastry, either flaky or your favorite shortcrust.
Roll out pastry into a rectangle about 1/8" thick, 9" wide, and as long as the amount of dough will permit. Cut into three 3" wide strips. Roll sausage meat into long cylinder shapes about 1/2" thick and each piece long enough to lay the length of each strip of dough. Damp one edge of dough and roll over to completely cover the meat. Cut into 2-3" lengths with a pizza cutter or knife. Place on a cookie sheet and bake in a 400 degree oven for 10 minutes, reduce heat to 375 degrees and bake for 20 minutes longer or until the rolls are browned on top.
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Scotch Pancakes
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 egg 1 cup flour
1/3 cup sugar 1 tsp. baking soda
1 cup milk 1 tsp. Cream of Tartar
Beat egg & sugar together. Add milk, then dry ingredients which have been sifted together. Beat until smooth. Grease a hot griddle and drop the mixture in small rounds. When the surface rises in bubbles turn the pancakes over with a knife & brown the other side. Keep warm in a tea towel. Spread with butter, jam, or lemon curd.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 egg 1 cup flour
1/3 cup sugar 1 tsp. baking soda
1 cup milk 1 tsp. Cream of Tartar
Beat egg & sugar together. Add milk, then dry ingredients which have been sifted together. Beat until smooth. Grease a hot griddle and drop the mixture in small rounds. When the surface rises in bubbles turn the pancakes over with a knife & brown the other side. Keep warm in a tea towel. Spread with butter, jam, or lemon curd.
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Scotch Shortbread
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
2 sticks butter 2-1/2 cups flour
2/3 cup sugar A little more if needed
Let butter soften at room temperature. Add sugar to butter & work in with your hands. Work in flour, 1 cup at a time, to a firm dough, adding a little extra flour if dough too soft. Put in a jelly roll pan & roll out in pan. Prick dough with fork. Bake at 325 degrees for 15 minutes. Reduce heat to 300 degrees for 15-30 minutes more until golden brown. Cut into fingers at once & dust with sugar. Store in airtight tin.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
2 sticks butter 2-1/2 cups flour
2/3 cup sugar A little more if needed
Let butter soften at room temperature. Add sugar to butter & work in with your hands. Work in flour, 1 cup at a time, to a firm dough, adding a little extra flour if dough too soft. Put in a jelly roll pan & roll out in pan. Prick dough with fork. Bake at 325 degrees for 15 minutes. Reduce heat to 300 degrees for 15-30 minutes more until golden brown. Cut into fingers at once & dust with sugar. Store in airtight tin.
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Scottish Oatcakes
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
3-3/4 cups rolled oats 1-2 tbsp melted lard
1/2 tsp salt or bacon drippings
About 3/4 cup hot water
Work oats a little at a time in a blender until the mixtures is like ground whole wheat flour. Mix oats with salt & make a well in center. Pour in fat & stir to mix. Adding enough hot water to make a fairly stiff dough. Divide the dough in 2 & leave one part in a warm place. Roll out the other on a floured board to a round, 1/8" thickness. Trim the edges to a neat round. Cut the round into wedges & place on a lightly greased cookie sheet. Work quickly as the dough stiffens & dries as it cools. Bake in 350 degree oven for 10 minutes or until lightly browned & edges of cakes slightly curled. Finish the remaining dough in the same way.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
3-3/4 cups rolled oats 1-2 tbsp melted lard
1/2 tsp salt or bacon drippings
About 3/4 cup hot water
Work oats a little at a time in a blender until the mixtures is like ground whole wheat flour. Mix oats with salt & make a well in center. Pour in fat & stir to mix. Adding enough hot water to make a fairly stiff dough. Divide the dough in 2 & leave one part in a warm place. Roll out the other on a floured board to a round, 1/8" thickness. Trim the edges to a neat round. Cut the round into wedges & place on a lightly greased cookie sheet. Work quickly as the dough stiffens & dries as it cools. Bake in 350 degree oven for 10 minutes or until lightly browned & edges of cakes slightly curled. Finish the remaining dough in the same way.
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Selkirk Bannock
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
6 cups flour 1-2 tsp salt
1/2 cup butter 1-1/2 cups golden raisins
3/4 cup currants 1/2 cup mixed peel
1/3 cup sugar
1 pkg. dry or 1 cake compressed yeast
2 tbsp. milk mixed with 1 tbsp. sugar for glaze
1-1/2 to 2 cups lukewarm milk
Sift the flour with the salt into a warm bowl. Rub in the butter with the fingertips until mixture resembles crumbs. Stir in fruit, peel, & sugar & make a well in the center. Sprinkle yeast over 1/2 cup of warm milk & let stand 5 minutes or until dissolved. Pour into the flour mixture with 1 cup more milk. Mix to a fairly firm dough, adding more milk if necessary. Then knead for 5 minutes until the dough is smooth & elastic. Place in warm bowl, cover with a towel (damp) & leave in a warm place for 1 to 1-1/2 hours, or until double in bulk. Set oven 400 degrees & lightly flour a baking sheet. Turn out dough onto a board, work lightly to knock out the air & shape into a large round 2 to 2-1/2" thick. Set on baking sheet & set in a warm place to rise for 25 minutes or until almost double in bulk. Bake in heated oven for 40-45 minutes. Brush the Bannock with sweetened milk to glaze & bake 10 minutes longer or until well browned & the Bannock sounds hollow when it is tapped. Cool on wire rack. To serve cut into 1/4" slices and spread with butter.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
6 cups flour 1-2 tsp salt
1/2 cup butter 1-1/2 cups golden raisins
3/4 cup currants 1/2 cup mixed peel
1/3 cup sugar
1 pkg. dry or 1 cake compressed yeast
2 tbsp. milk mixed with 1 tbsp. sugar for glaze
1-1/2 to 2 cups lukewarm milk
Sift the flour with the salt into a warm bowl. Rub in the butter with the fingertips until mixture resembles crumbs. Stir in fruit, peel, & sugar & make a well in the center. Sprinkle yeast over 1/2 cup of warm milk & let stand 5 minutes or until dissolved. Pour into the flour mixture with 1 cup more milk. Mix to a fairly firm dough, adding more milk if necessary. Then knead for 5 minutes until the dough is smooth & elastic. Place in warm bowl, cover with a towel (damp) & leave in a warm place for 1 to 1-1/2 hours, or until double in bulk. Set oven 400 degrees & lightly flour a baking sheet. Turn out dough onto a board, work lightly to knock out the air & shape into a large round 2 to 2-1/2" thick. Set on baking sheet & set in a warm place to rise for 25 minutes or until almost double in bulk. Bake in heated oven for 40-45 minutes. Brush the Bannock with sweetened milk to glaze & bake 10 minutes longer or until well browned & the Bannock sounds hollow when it is tapped. Cool on wire rack. To serve cut into 1/4" slices and spread with butter.
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Snowballs
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 cup flour 1-1/2 tsp baking powder
1 tbsp sugar 1/2 stick Oleo or butter
1 egg Melted jam & coconut
This can all be done in mixer. Cream fat & sugar together. Drop in egg with a little flour & beat well. Stir in remaining flour & salt. Mix should be fairly stiff. Divide mix into 24 pieces & roll each in a ball with floured hands. Place on a greased cookie sheet. Bake at 350 degree oven 8-10 minutes. When cold, sandwich 2 at a time together with jam or favorite preserve. Brush with melted jam or jelly & roll in coconut.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 cup flour 1-1/2 tsp baking powder
1 tbsp sugar 1/2 stick Oleo or butter
1 egg Melted jam & coconut
This can all be done in mixer. Cream fat & sugar together. Drop in egg with a little flour & beat well. Stir in remaining flour & salt. Mix should be fairly stiff. Divide mix into 24 pieces & roll each in a ball with floured hands. Place on a greased cookie sheet. Bake at 350 degree oven 8-10 minutes. When cold, sandwich 2 at a time together with jam or favorite preserve. Brush with melted jam or jelly & roll in coconut.
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Sultana Cake
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 lb. butter pinch salt
1 dozen eggs 1-1/4 cups sugar
1 box golden raisins 4 cups flour
1 lb. box raisins (regular) 1 tsp. baking powder
1/2 cup crushed pineapple A little salt
Makes 2 cakes 9-1/2 x 5-1/4 x 2-3/4
Line pans with brown paper & grease. Cream butter & sugar until light & fluffy. Add eggs, one at a time, alternating with flour & baking powder. Add the milk, beat well. Add other ingredients & mix well. Put into pans & bake 2-1/2 hours at 250 degrees, then 300 degrees for another 30 minutes or until light brown on top.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 lb. butter pinch salt
1 dozen eggs 1-1/4 cups sugar
1 box golden raisins 4 cups flour
1 lb. box raisins (regular) 1 tsp. baking powder
1/2 cup crushed pineapple A little salt
Makes 2 cakes 9-1/2 x 5-1/4 x 2-3/4
Line pans with brown paper & grease. Cream butter & sugar until light & fluffy. Add eggs, one at a time, alternating with flour & baking powder. Add the milk, beat well. Add other ingredients & mix well. Put into pans & bake 2-1/2 hours at 250 degrees, then 300 degrees for another 30 minutes or until light brown on top.
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White Oven Scones
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
2 cups sifted all purpose flour 1/2 cup butter or Oleo
2-1/2 tsp baking powder 1 egg well beaten
1/4 tsp baking soda 2/3 cup Buttermilk or sour milk
1 tbsp sugar
Mix flour, baking powder, baking soda, salt, & sugar in bowl. Cut in shortening well with a pastry blender or rub in with hands. Mix in egg & buttermilk. Turn dough out on floured board & pat out in circle about 1/2" thick. Prick with a fork. Cut in wedges on baking sheet. Bake in 450 degree oven for 10-15 minutes. Makes 12 wedges. If desired a handful of raisins may be added after egg & buttermilk.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
2 cups sifted all purpose flour 1/2 cup butter or Oleo
2-1/2 tsp baking powder 1 egg well beaten
1/4 tsp baking soda 2/3 cup Buttermilk or sour milk
1 tbsp sugar
Mix flour, baking powder, baking soda, salt, & sugar in bowl. Cut in shortening well with a pastry blender or rub in with hands. Mix in egg & buttermilk. Turn dough out on floured board & pat out in circle about 1/2" thick. Prick with a fork. Cut in wedges on baking sheet. Bake in 450 degree oven for 10-15 minutes. Makes 12 wedges. If desired a handful of raisins may be added after egg & buttermilk.
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World War II Shortbread
by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 stick Oleo 1 cup Quaker Oats
1/2 cup Crisco 2-1/2 cups flour
3/4 cup sugar
Let Oleo soften at room temperature. Add sugar & work it in with hands. Work in flour 1 cup at a time to a firm dough adding a little extra flour if dough too soft. Put in jelly roll pan & roll out in pan. Prick with fork. Bake in 350 degree oven until golden brown. Cut into fingers immediately & cool. Store in airtight tin.
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by The Scottish St. Andrew Society of Greater St. Louis Cookbook
(Printable Version)
1 stick Oleo 1 cup Quaker Oats
1/2 cup Crisco 2-1/2 cups flour
3/4 cup sugar
Let Oleo soften at room temperature. Add sugar & work it in with hands. Work in flour 1 cup at a time to a firm dough adding a little extra flour if dough too soft. Put in jelly roll pan & roll out in pan. Prick with fork. Bake in 350 degree oven until golden brown. Cut into fingers immediately & cool. Store in airtight tin.
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