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CONTENTS


Breakfast

Ham & Egg Pie
Scottish Scones
Lemon Tarts
Pie Pastry Dough
Bannock Bread

Ham & Egg Pie

2 Cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/3 cup cooking oil
6 eggs, slightly beaten
1 cup cream-style cottage cheese
1/2 cup shredded sharp cheddar cheese (2 oz)
1/2 cup shredded mozzarella cheese
2 oz. cooked ham, chopped
2 oz. salami, chopped
2 Tbsp. Sliced green onion
2 Tbsp. snipped Italian parsley
Preheat oven to 350 degrees F. In a medium bowl stir together all-purpose flour, baking powder, an salt. Make a well in center of dry ingredients. In a small bowl combine milk and oil. Add liquid ingredients all at once; Stir until moistened. Turn out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. On a lightly floured surfce roll dough to a 12-inch circle. Line a 9-inch pie plate with dough. Fold under estra pastry; crimp edge as desired.
For filling, in a medium bowl stir together eggs, cottage cheese, shredded cheeses, ham, salami, green onion, and parsley. Pour into unbaked crust. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil during baking to prevent overbrowning. Let stand 10 minutes before serving. Makes 8 servings.



Scottish Scones

2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
4 tbsp. shortening
1/4 cup currants (optional)
2 eggs
1/2 cup milk
Sift together flour, baking powder, salt and sugar. Cut in shortening. Add currants, if desired. Beat one whole egg and one egg yolk, reserving one egg white for the tops. Add milk to beaten eggs, and add all to dry ingredients. Stir only enough to make dough hold together. Turn out on lightly floured board and knead a half minute. Roll out in circular shape to 1/2 inch thickness. Cut into pie shape pieces. Brush tops with reserved beaten egg white, and sprinkle with sugar. Bake in moderately hot oven (425 degree's farenheit) 12-15 minutes. Yields 8-10 scones.



Lemon Tarts

2 eggs slightly beaten
1 cup sugar
1/4 tsp. salt
2 tbsp. lemon juice
2 tbsp melted butter

pie crust dough for lining
the muffin tins (see receipe below)
Combine all ingredients: beat slightly. Pour into muffin tins which have been lined with pastry or pie dough. Bake at 425 to 450 degrees farenheit for 8 minutes and then turn down the oven to 350 degrees and cook until brown (approx. 7 to 12 minutes). Yields 8 tarts



Pie/pastry Dough

1 stick of margarine
1 cup all-purpose flour
1/4 cup milk

Cut Margarine into flour and then add milk and knead lightly. Roll out on floured board to desired thickness. It makes a two-crust 9=inch pie or or 6-8 custard tart crusts.


Bannock Bread

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup Crisco
1/2 cup water to make a thick dough
additional shortening to grease the pan

Mix the dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes.

Grease a black frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about 10 minutes on each side.