Brambleberry Bed and Breakfast
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Sherry is working on a cookbook, but until it's finished, here are some of our most-requested recipes.
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.
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
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
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 sauceHere's one of our most-requested recipes.
4 cups rhubarb (Freeze the rhubarb and defrost for better result)
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.
In Scotland, the pubs deep-fry these tasty morsels. These are baked and contain fewer calories.
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
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.
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.
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.
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
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