More Things to do for Lughnassa....

4 cups All purpose/bread flour
3 teaspoons Baking powder
1 teaspoon Salt to taste
3/4 teaspoon Baking soda
1 cup Raisins
2 Eggs
1 1/2 cups Buttermilk

Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours.

Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly.

4 cups fresh Blackberries
3/4 cups Sugar
3 Tablespoons Flour
1 1/2 cups Water
1 Tablespoons fresh Lemon Juice

2 Tablespoons melted Butter

Pastry:
1 3/4 cups All-purpose Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Shortening
6 Tablespoons Heavy Whipping cream
6 Tablespoons Buttermilk

Preheat oven to 350 degrees
Place fresh berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour this mixture over berries; bake at 350 degrees for 15 minutes while preparing the pastry. Increase oven temperature to 425 degrees

Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish. Place the pastry over hot berries; then brush with melted butter. Cut a few vents in the top of pastry with knife. Bake at 425 degrees for 20 to 30 minutes, or until pastry is golden brown. Serve cobbler warm with vanilla ice cream Servings: 8

2 cups young, fresh corn
3 eggs
1/2 cup sugar
1 cup milk
1/2 stick butter, melted
1 teaspoon salt

Melt butter into 12 X 12 glass baking dish. Beat eggs and other ingredients. Mix thoroughly and pour into dish. Preheat oven to 250 degrees. Bake for 1 hour, or until firm. A small pan of water in the bottom of the oven prevent drying. Serves 4 - 6

3 Cornish Game Hens, halved
3/4 cup Olive oil
4 Garlic cloves, crushed
3 Tablespoons Dry sherry
1 Tablespoon Fine chopped fresh rosemary
juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste

Split each bird in half. Set aside.
Using a very large bowl mix the remaining ingredients together. Marinate the bird halves in this mixture for 1 hour, turning often. Broil in oven 7 or 8 minutes on a side, or on a charcoal barbecue. I prefer the charcoal, but be sure the coals are not too hot. Cook to your liking.

8 ounces Flour
4 ounces Butter
2 ounces Caster Sugar
1 ounce Chopped Almonds
1 ounce Mixed Candied Peel

Set Oven to 325 degrees F. Grease a baking sheet. Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and mix in the peel, making sure they are evenly distributed.
Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered

From the booklet Scottish Teatime Recipes

2 Tablespoons Butter Or Margarine
1/2 cup Chopped Onion
1 1/2 cups whole leeks, chopped (whites only)
1 teaspoon Minced Garlic
1 quart Chicken Broth
13 3/4 ounces Can Artichoke Hearts, rinsed & drained, cut into quarters
2 1/2 cups Peeled And Cubed Baking Potatoes
2 small Sprigs Thyme
1 1/2 cups Milk
3/4 teaspoon Tabasco Pepper Sauce
Salt To Taste
Fresh Ground Black Pepper
Chopped Fresh Parsley

In a medium saucepan, melt the butter and sauté the onion and leeks, covered, for about 10 minutes, or until tender. Uncover and cook until the leeks are very soft, about 5 minutes, adding the garlic for the last minute. Add the broth, artichokes, potatoes and thyme; simmer for 15 minutes, or until the potatoes are tender. Add the milk and Tabasco sauce; simmer for 5 minutes longer. Remove from heat and discard the thyme. In a food processor or blender, puree the soup until very smooth. Add salt and pepper to taste. Serve hot or cold, garnished with parsley.

1 1/2 cups Long-Grain Brown Rice
3 cups Water
1 medium Onion, chopped
2 Tablespoons Vegetable Oil
1 Tablespoon Ground Cumin
Black Pepper, to taste
1 Tablespoon Fresh Parsley, minced
1/4 cup Pine Nuts

Soak brown rice in water at least 2 hours, or overnight. Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and sauté until golden brown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at a simmer for about 20 minutes. Rice should be tender and water should be absorbed. When rice is done, add chopped parsley and pine nuts.

3/4 cup butter, softened
1/4 cup granulated sugar
2 cups white flour
1/2 teaspoon salt

Mix butter and sugar until well blended. Work in the flour and salt. If the dough is too dry, add 1 to 2 Tablespoons (30 ml). more butter. Roll 1/2 inch thick on a slightly floured board. Cut into rectangles approx. 3/4 inch by 2 inch. Prick each rectangle twice with the tines of a fork. Bake at 350 degrees for 18-20 minutes. Makes 30 cookies.

1 1/2 pounds Mutton, cut into pieces
Parsley sprigs
6 Carrots, sliced
2 pounds Potatoes
Salt and pepper
1 pound Onions

Place meat and vegetables in saucepan and cover with cold water. Add salt and pepper as required and flavor with a few parsley sprigs and add carrot slices. Slowly bring to a boil and skim off the top. Simmer over a very low heat for approximately 2 hours or until the meat is tender. Note: You can probably substitute lamb for the mutton and not need to cook as long.