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Celtic Radio Community > Scottish Recipes > Christmas/hogmanay recipes


Posted by: Catriona 10-Nov-2002, 06:08 PM
When I was a girl, Christmas was still a ceremony largely for the religious and for children.  We did not celebrate Christmas as a major holiday, but more as a day for going to church and then celebrating with the children.  We had a decorated tree and carol singers - and a traditional meal with turkey or goose, but that was about it!

Nowadays, however, it has become much more commercialsied and very much like Christmas in other parts of the UK. The rest of the UK also has a day off for Boxing Day, 26 December. This is so-called, because servants and apprentices were given a day off to go to visit their families, bearing a 'box' of goodies.  This is not a holiday in Scotland. :(

Our special holiday is for the new year.  Specifically, new year's eve - which we call Hogmanay. :p

I have started to bake things ready for the night - Black Bun and a really boozy Dundee cake....  Both of which improve with time and the judicious application of whisky....! :D

Posted by: Catriona 11-Nov-2002, 09:46 AM
Hmmm, as I don't know whether

Posted by: Cabbagehome 11-Nov-2002, 10:45 AM
::viking OH yes Thanks! I may try this instead of fruit cake this year. ::hmm Maybe the big McDonald will like it.   ::confused  I do not see anything in the ingredents that would make it black.
Now how is the Black Bun different from a Dundee Cake?

Posted by: Catriona 11-Nov-2002, 10:50 AM
Black Bun turns very dark when it is cooked - all the fruit, combined with the whisky makes it darker.  It wouldn't really be suitable as a substitute for a rich Christmas cake -

Posted by: Catriona 11-Nov-2002, 10:54 AM
Walker's are a baking company in Scotland who export shortbread all over the world....  however, they don't sell much of it in Scotland as it's not as good as many other companies' products....  I know they do Black Bun as well as shortbread.....   here's a URL which shows an illustration of what they call Scotch Bun....   (weel seen its fur export by its name!   :D
http://www.walkersshortbread.com/walkers.htm  

As you can see, it is fairly 'black'....

Posted by: Macfive 12-Nov-2002, 12:06 AM
I don't know, these recipes are sounding good right now...is there anyone you can express overnight this to me for my morning breakfast!?!?!

:D

Posted by: Cabbagehome 17-Nov-2002, 07:29 AM
::viking Gosh Golly Gee! It is fruit cake, dark and light. Now I know another name for them. Thank you! I will try your recipies this year. What I knew, as a Kentucky Fruit Cake was a Black Bun, to the state's first settlers. Cool!

Posted by: Cabbagehome 26-Nov-2002, 11:02 AM
::viking I'm sorry! These are not quite, what we call fruit cake; as it doesn't have the glaze fruit. I'm not sure what the sultanas are, if not the candied fruit. The raisins I can get easy, currants can be found with some looking.  
:D I'm learning so much.

Posted by: free2Bme 26-Nov-2002, 11:32 AM
Sultanas are white raisins, I think. I am curious about the term "1 lb stoned raisins " - are these seedless raisins or raisins soaked in rum or something? Do you take the stone out (seedless) or do you put the stone in (alcohol)?

Posted by: Catriona 26-Nov-2002, 05:08 PM
No.... that's what written on the packet...  :)
An American friend has already explained that finding all three - ie currants, sultanas and raisins can be difficult.  Maybe you just need to double up on one of the ingredients - although the flavour won't be the same  :D

Posted by: Cabbagehome 27-Nov-2002, 08:09 AM
OK inquiring minds want to know. What are sultanas? They are somekind of dried fruit, but what fruit? Or is free right, and they are white raisins. Not the Yellow Raisins?  :#  I'm so ceorious I got to make a Dundee Cake now.

Posted by: Catriona 27-Nov-2002, 08:27 AM
You've got me confused now!

All I know is that I looked at the packet last night and they are just called Sultanas! :)

They are a kind of yellowy white and bigger than currants or raisins.... Sorry I can't be more explicit...  maybe if you do a google search it might reveal something - that's what I did to find an illustration of Black Bun!

Posted by: maggiemahone1 27-Nov-2002, 10:09 AM
Sultanas are grapes that have been treated with drying oils then dried in the sun.  Similar to a currant and raisin.
I've never bought any, so I have no idea if you could find them in your local grocery store.  I'm going Krogering today for a few items, so I'll see if they have them.  

maggiemahone1

Posted by: Catriona 27-Nov-2002, 10:17 AM
Because sultanas are much less 'dried' than currants or raisins, they retain moisture and add to the 'moistness' of the cooked cake.

If you make a traditional British type sweet rice pudding, sultanas are often added to the mixture before baking in the oven.

Posted by: free2Bme 27-Nov-2002, 02:02 PM
Grandmother always put raisins in our rice pudding, then sprinkled the top with cinnamon and baked it in the oven! YUMMY! ::inlove

Posted by: Cabbagehome 27-Nov-2002, 07:38 PM
::viking Gee, we're into rice pudding now. We kids always said mom put flys in it. What a great breakfast it made. Mom would put it in oven after she made a roast, and turn the oven off at the end of supper.  It would be perfect in the morning. She used black raisins.  
Well I got yellow raisins, currants, raisins, almonds and the wiskey, (note) hi ho, hi ho, it's off to Dundee I go.

Posted by: maggiemahone1 27-Nov-2002, 10:19 PM
I fix rice pudding with raisins and cinnamon.  I always think I'll have enough for a couple of days, but for some reason my hubby thinks he has to eat all of it in one day. ;) My oldest daughter likes it too.  

Cabbagehome, sounds to me like you been dipping into the cooking sherry or could it be some other kind of 'spirits.'  Just joshing ya!   :D

I forgot to look for the sultanas when I was Krogering.  It was so crowded, I just got what I needed and got out of there.   :rolleyes

maggiemahone1

Posted by: Cabbagehome 02-Dec-2002, 09:11 AM
::viking COOKING SHERRY!!! Go sit on the couch for 10 mins. How many time have you been told, not to use any wine that says COOKING on the lable?  
I was not into the 'spirits'. I haven't had any of the wiskey, that is for the Dundee Cake, though Jolly Green had some with tea, lemon, and honey, claimed he had a sore through. I didn't get any of the Elderberry wine.  The gallon of Chianti is 1/2 gone, though JG complains it is awful.  Guess I'll have to put the marinate on the meats and stick them in the frezzer. I haven't even had a chance to taste it. (It is a new brand for us, but on sale, even ripple is good marinate.)

Posted by: Cabbagehome 11-Dec-2002, 08:30 AM
::viking ok I finally got to do some baking. Now I have questions.
1. Why did I need unsalted butter, when I turned around and used a big pinch of salt? (since a pinch is an 1/8 of a tsp a big is more, but less than  a1/4?)
2. Could any nut have been used?
3. What is in your mixed spices?
4. Where does the Whiskey come in? (is cake wraped in whiskey soaked cheese cloth?)

Posted by: Catriona 11-Dec-2002, 09:13 AM
Quote (Cabbagehome @ Dec. 11 2002,09:30)
::viking ok I finally got to do some baking. Now I have questions.
1. Why did I need unsalted butter, when I turned around and used a big pinch of salt? (since a pinch is an 1/8 of a tsp a big is more, but less than  a1/4?)
2. Could any nut have been used?
3. What is in your mixed spices?
4. Where does the Whiskey come in? (is cake wraped in whiskey soaked cheese cloth?)

The whisky is added to the black bun along with the egg/milk mixture, I have checked and it is in the instructions - I thought I might have missed it out!

Unsalted butter is ALWAYS used in Europe when making sweet cakes.... !  The salt which is added to the flour is kind of an 'improver' I think.  MY big pinch is the amount of salt I can hold between my thumb and the first to fingers of my hand - sorry, I can't be more scientific than that!

Mixed spice is a mixture of ginger, nutmeg and cloves - but in what proportion, I have no idea.  We buy it in small canisters here.

Posted by: MDF3530 11-Dec-2002, 04:50 PM
At my house, we have our big dinner on Christmas Eve. We have prime rib and/or either lobster tail and/or shrimp. My mom also makes nut roll and eastern European pastries called colachis (ka-LACH-ees). For the colachis, she takes some bread dough and rolls it flat. Then, she cuts it up into little squares and puts either orange, strawberry, grape or prune (my favorite) filling, then folds them up and bakes them in the oven. Her colachis always are popular with everyone, so she makes about 4 or 5 batches.

Posted by: maggiemahone1 11-Dec-2002, 05:32 PM
MDF3530, maybe I'll come to your house for dinner on Christmas Eve, your menu sounds wonderful, I love shrimp and the colachis sounds really yummy.   :D  I'm just funnin ya!  I plan on serving shrimp for our family get together on Christmas Eve.  I really haven't gotten my menu planned out yet, but I am slowly getting it together.  Have fun!

BTW: you can spell really well, my hubby is always asking me how to spell something and then when I tell him, he says,"that doesn't sound right."  To prove myself correct, I have to get the electronic dictionary out and show him.  :rolleyes

maggiemahone1

Posted by: MDF3530 12-Dec-2002, 05:22 PM
Quote (maggiemahone1 @ Dec. 11 2002,5:32)
BTW: you can spell really well, my hubby is always asking me how to spell something and then when I tell him, he says,"that doesn't sound right."  To prove myself correct, I have to get the electronic dictionary out and show him.  :rolleyes

I guessed on how to spell colachi <:D.

Posted by: MDF3530 23-Dec-2002, 04:48 PM
BTW, my mom made her colachis today. Prune (yummy) and apricot (yucky).

Posted by: Catriona 09-Oct-2003, 05:02 AM
I had just started a new thread for Christmas/hogmanay recipes, then I found this old one I started last year - it seemed silly to have two, so I've 'bumped' this up to the top again!


Posted by: Catriona 09-Oct-2003, 05:03 AM

MULLED WINE FROM DELIA SMITH'S CHRISTMAS BOOK

The following recipe has been donated by the wine writer Alice King. Alice says that the great thing about mulled wine is that you can keep adding to it. If unexpected guests arrive and you've no wine left, simply add some more water and fruit. Use the recipe below as a basic guideline, adjusting the quantities of wine if you want it stronger and adding more sugar or honey if you like it sweeter.

Serves 12

2 x 75 cl bottles medium to full-bodied red wine (Bulgarian Cabernet Sauvignon is ideal)

1 orange stuck with cloves

2 oranges, sliced

2 lemons, sliced

6 level tablespoons granulated sugar or honey

2 inch (5 cm) piece cinnamon stick

2 level teaspoons finely grated fresh root ginger or ground ginger

2 tablespoons fruit liqueur such as Cointreau, Grand Marnier or cherry brandy (optional)


Put all the ingredients in a saucepan with 21/2 pints (1.5 litres) water then heat to simmering point, stirring until all the sugar has dissolved. Keep it barely at simmering point for at least 20 minutes ? but do not boil or all the alcohol will evaporate.

This can be made in advance, then re-heated just before the party. Serve it warm in half-pint mugs (in which case there will be 12 servings) or else in 24 sturdy wine glasses

Posted by: Catriona 09-Nov-2003, 06:08 PM
I'm 'bumping' this to the top again, as Barddas has started a thread about Hogmanay, and some might find the posts here of interest!

Posted by: Shadows 10-Nov-2003, 08:02 AM
This is a traditional Hogmanay drink.

Recipe Name: HET PINT (SPIRITS)
Category: 18TH CENTURY
Serves: 6

SOURCE ORIGINAL SCOTTISH RECIPES
4 Pint mild ale
1 Tsp. grated nutmeg
1/2 Cup (4 oz) sugar
3 eggs
1 Cup (1/2 pint) Scotch whisky

The het (hot) pint was a traditional form of punch, bought at the public house and carried home through the streets at Hogmanay (New Year's Eve) in large copper toddy kettles several hours before midnight to help family and friends "bring in the New Year".


Put ale into a thick saucepan
Add nutmeg, bring to just below boiling-point. Do not boil! *
Stir in sugar, let it dissolve.
Beat eggs very well, add gradually to beer, stir all the time to avoid curdling.
Add whisky, heat up. Do not boil! *
Pour liquid from saucepan into heated tankards, back and forth.
Serve when pouring drink back and forth enough makes it clear and sparkling.
Het pint can also be made with white wine and brandy instead of ale and whisky.


* If you boil liquor, the alcohol vaporizes into thin air...




Posted by: Catriona 10-Nov-2003, 08:49 AM
It's funny, Shadows. I know of this recipe - but I can honestly say that I have never tasted it - nor seen it made or even seen it served in any pub/restaurant at Hogmanay. Obviously it's fallen totally out of fashion!

It would appear that the slightly more effete 'mulled wine' has taken over as a way of serving a large number ofpeople with a drink!

Posted by: Shadows 10-Nov-2003, 12:09 PM
It is funny that it was the poorman's family drink many centuries ago, might acount for it's lack of favor in the modern society, there are those who so much want to forget the past if it concerned the common person. This drink has gone the way of a lot of old tradition associated with the poor.

It still is a wonderfull elixir for the season, try it you will like it!!!!

I served it this weekend at an 18th century encampment and it got wonderful reviews!

Don't let the eggs scare ya... they are what make it clear and sparkle!

I too like my mulled wine, but often look for those things out of the ordinary, they keep life from becoming boring!

Posted by: Shadows 10-Nov-2003, 12:24 PM
These two recipes are what my family has on Christmas eve and hogmanay; we also add a 12 beans soup to the days fare:

Recipe Name: STUFFED FRENCH LOAF
Category: APPETIZER
Serves: 16

SOURCE THE SPIRIT OF CHRISTMAS - Book II
With modifications by Shadows

1 Loaf French Bread
8 Ounce Spicy bulk sausage
1/3 Cup Chopped Onions
1 Clove Garlic, Finely Minced
1 Egg
1 Tblsp Dijon mustard - divided
2 Tblsp Chopped Parsley Leaves
3/4 Cup extra sharp Cheddar cheese - grated
1/2 Cup Parmesan Cheese - grated
1/4 Cup Olive Oil
1 Tsp. Black Pepper - freshly ground

Vegetarian Options in place of sausage :

2 garden burgers, crumbled
4 Ounce can , mushroom pieces
1 Tblsp Pecan, chopped

Preheat oven to 350 degrees. Slice the bread in half lengthwise and slightly hollow out each half, leaving a 1/2-inch thick layer of bread. Place crumbs in container of blender or food processer and process 15 to 20 seconds or until fine.

Cook sausage, onion, and garlic in skillet over medium heat until meat is browned; drain. In a large bowl, combine bread crumbs, meat mixture, egg, 1 tsp mustard, and parsley; set aside.

Using a blender or food processor, process the cheeses, olive oil, 2 tsps mustard, and pepper until mixture forms a paste, about 1 minute.

Spread cheese mixture evenly over the inside of each bread half. Spoon meat mixture into the cavity of each bread half. Place bread halves together. Wrap loaf in foil. Bake for 30 to 35 minutes, or until heated through. Cut into 1-inch thick slices.

For the vegetarian option:
Cook the Garden Burger, pecans,and mushrooms with the onion and garlic. Follow the rest of the recipe from that point.

Options:
Add some well aged Stilton or blue cheese in place of some or all of the cheddar.

Recipe Name: BEER BOILED SHRIMP
Category: SEAFOOD
Serves: 6

SOURCE LEE CUSTER

3 Pound fresh or thawed frozen shrimp
1/2 jar prepared mustard with horseradish
3 Tblsp red pepper
3 Tblsp black pepper
2 Tblsp paprika
1 Tblsp garlic salt
or
1 Clove garlic minced
5 crushed bay leaves
1/2 Cup salt
12 Ounce beer or ale
1 Cup vinegar

Put all in a large pot or kettle. Cover and bring to a boil. Turn shrimp over several times while cooking. Boil 15-20 minutes or until the tails turn pink.
It is better to under cook shrimp then to over cook.

These are very spicy.

Posted by: Catriona 10-Nov-2003, 05:15 PM
QUOTE (Shadows @ Nov 10 2003, 06:09 PM)
It is funny that it was the poorman's family drink many centuries ago, might acount for it's lack of favor in the modern society, there are those who so much want to forget the past if it concerned the common person. This drink has gone the way of a lot of old tradition associated with the poor.

It still is a wonderfull elixir for the season, try it you will like it!!!!

I served it this weekend at an 18th century encampment and it got wonderful reviews!

Don't let the eggs scare ya... they are what make it clear and sparkle!

I too like my mulled wine, but often look for those things out of the ordinary, they keep life from becoming boring!

I'm sorry, Shadows, but I just HATE the smell and taste of beer! I put it down to being a Scot. Our beers, whether a pint of light or a pint of heavy has such a heavy 'hoppy' smell, it just turned my stomach when I was a child. When kids used to love to pinch a drop of their Dad's beer at family get-togethers, I was much more inclined to pinch a drop of whisky!

When I was a student, I worked as a barmaid during the vacations and also in the evening... I used to HATE walking into the bars after the doors had been closed for a couple of hours - that 'old beer' smell just 'gies me the boak' as we would say!

Edinburgh, home of the Scottish and Newcastle Brewers (Younger's and MacEwan's as well as Tennant's lager), often smells of the hoppy, yeasty smell of the brewery... It is often the defining smell of many tourist's holidays! I could never make up my mind whether I loved the smell or hated it!


BTW, although I 'brew' mulled wine for large groups at Christmas-tide - I don't really like it - I stand there with a glass of whisky and ginger ale!

Posted by: Shadows 10-Nov-2003, 05:38 PM
QUOTE (Catriona @ Nov 10 2003, 06:15 PM)
[I'm sorry, Shadows, but I just HATE the smell and taste of beer! I put it down to being a Scot. Our beers, whether a pint of light or a pint of heavy has such a heavy 'hoppy' smell, it just turned my stomach when I was a child. When kids used to love to pinch a drop of their Dad's beer at family get-togethers, I was much more inclined to pinch a drop of whisky!

When I was a student, I worked as a barmaid during the vacations and also in the evening... I used to HATE walking into the bars after the doors had been closed for a couple of hours - that 'old beer' smell just 'gies me the boak' as we would say!

Edinburgh, home of the Scottish and Newcastle Brewers (Younger's and MacEwan's as well as Tennant's lager), often smells of the hoppy, yeasty smell of the brewery... It is often the defining smell of many tourist's holidays! I could never make up my mind whether I loved the smell or hated it!


BTW, although I 'brew' mulled wine for large groups at Christmas-tide - I don't really like it - I stand there with a glass of whisky and ginger ale!

Carefull there now lassie you be talkin my family when mentioning the MacEwans! LOL biggrin.gif They be the best brewers in the highlands!

I understand the need for taste variences... I prefer Gin or a good Spiced Rum, but do not turn down a good brew when available !

Posted by: Catriona 10-Nov-2003, 05:56 PM
MacEwan's aren't a highland brewery - or not the one that is now part of S&N biggrin.gif

Posted by: Shadows 10-Nov-2003, 06:03 PM
QUOTE (Catriona @ Nov 10 2003, 06:56 PM)
MacEwan's aren't a highland brewery - or not the one that is now part of S&N biggrin.gif

Well it seems my ancesters have again sold out to the highest bidder...God Damn their eyes!!! ( see my post about the clan MacEwen ).

They used to be of the highlands, and one of the top brewers of Scotland!
sad.gif

I wonder if I should continue to be family unsure.gif wink.gif !? makes me wonder why! LOL!

Posted by: Catriona 11-Nov-2003, 03:18 AM
Well, I remember MacEwan's brewery at Holyrood (just up the road from Holyrood Palace) in the early 60s and 70s. Their brewery had been there since the mid-1800s I believe

I did a quick google search but this was the best I could do re historical info... The Mr MacEwan who started the brewery in Edinburgh all those years ago, was a lowlander.... sorry! Perjaps the brewery you are talking about is/was a little 'boutique' type brewery - rather than a huge chain brand (as MacE's is nowadays)


http://www.archiveshub.ac.uk/bin/eadsearch2.cgi?format=sgml&bool=AND&maxrecs=25&firstrec=1&fieldidx1=xcorpname-a&fieldcont1=william+mcewan+co+ltd+brewers&+Co+Ltd+brewers=

Posted by: Shadows 11-Nov-2003, 07:05 AM
Could be! All I know is what my dear dead grandmother told me of the family brewery and that it went well back beyond 1800's. I do not know exactly where it was located, just took her at her word.

Posted by: Arianrhod 11-Nov-2003, 08:31 AM
Catriona..
Could you be so kind as to list a menu of Traditonal Scot Holiday Fare?
What a meal consisted of ?

After four Holidays with my Signifacant Other .. him having to deal with my enormous Italian family , and all the Holiday food at our table, that never varies,
I would love to prepare something like this for him ...

Any ideas would be appricated , thank you ,,

Everyone one else please feel free to list your recipies too ! I want my table to GROAN !!!!!!!! chef.gif

I want to give a try to both the cake and bun ... also..
We just got a Whole Foods here.. they are so nice about finding things ,, so perhaps I can get some of the more rare things from there ..

In Service to the Dream,
Paula

Posted by: Catriona 11-Nov-2003, 09:48 AM
Paula
Do you mean Christmas and Hogmanay? Cos Thanksgiving is not celebrated here!

I will give you my list of goodies for Christmas and Hogmanay and if there are any recipes you'd like, that I have not already posted, I'd be happy to post them.


Posted by: Arianrhod 11-Nov-2003, 10:53 AM
Oh! Many thanks Catriona !

This is just what I was asking for ! ...
And I did mean Xmas and Hogmanay

Thanks again..
In Service to the Dream,
Paula

Posted by: Therasa 30-Nov-2003, 02:57 PM
Catriona-

As usual, you are my hero. thumbup.gif This is wonderful. I will be printing alot today. Gotta get started on getting the ingredients. Then it's of to the gates. So much baking/cooking, so little time. I can't wait to put these new dishes on my family table.


Shadows-I love the recipies you have here. I will also be printing these out. thumbs_up.gif I think the family will be pleasantly surprised when they sit down to feast.


As for the recipies, no worries, I will definately have your names as the sources from where I got them. And if I am right, I think the names of where you guys got them is there also.



Take care all

Posted by: Shadows 05-Dec-2003, 01:18 PM
Here is another I found in my grandmothers recipes; it has been years since I had this one!



Roast Suckling Pig

Yield: about 12 servings

1 (15 pound) suckling pig
Kosher salt and cracked black pepper
1/2 cup chopped garlic
1/2 cup finely chopped parsley
1/4 cup chopped fresh thyme
Salt and fine black pepper
2 tablespoons cayenne pepper
3 bay leaves
2 tablespoons cumin
2 cups julienne onions
6 oranges, halved
3 limes, halved
3 lemons, halved
1/2 cup olive oil
1 cup white wine


This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small apple or yam. Season the entire pig with kosher salt, cayenne peper and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the bag tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with your favorite stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with parchament paper. Place the pig on a large roasting pan and pour the marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.

Posted by: Arianrhod 07-Dec-2003, 11:18 AM
This just in!
Mixed Spice , is what we here call Pumpkin Pie Spice..
If that helps anyone out ..

Therasa..
Catriona's recipies are wonderful...
I have made a few and plan to make many more..
Try the sausage rolls..
I wish I had one right now !

In Service to the Dream,
Paula

Posted by: Catriona 08-Dec-2003, 05:40 AM
Traditional Mince pies (sweet, not savoury)


Posted by: Arianrhod 08-Dec-2003, 07:01 AM
Catriona ,
If you don't stop telling us how prepaird you are for crowds , and how much food is in the house ! You may end up with more for Hogmanay then expected smile.gif
There are such great fares to Scotland right now...
We may all just show up on your door step !
HUNGRY !!!!!!!!!!!!!!!!!

I know I could talk Barddas into it ...
and I'm sure a few others would follow too ! band.gif

Too bad I am only dreaming..
I can not think of a better way to spend New Years...

Please don't stop posting your recipies!
Is there anything, you ever make ahead and freeze?
You of couse would know best, what stands up to that ,,

Thanks !

In Service to the Dream,
Paula

Posted by: Catriona 08-Dec-2003, 08:19 AM
Have to be

Posted by: Arianrhod 08-Dec-2003, 12:22 PM
Somethings just freeze BETTER...
Sause, I swear is better after a good freeze..
Lasagana too..

I am not a huge fan of freezing, but somethings do well ...
It is nice to have them at the ready..

Mine is filling up with cookie dough...
I like to get that part of the process out of the way..
And since it works better cold.. and it is only in there
for a few weeks,, it turns out great ..

Pizzells are a joy to make when you have dozens and dozens of them
all ready rolled into balls and ready for the iron...

I hope you enjoyed all your company ..

In Service to the Dream,
Paula

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