I’ve been inundated this past week with online posts claiming to be ‘recipes I promised Mom I would pass-on’. A Mother’s Day thing, I suspect. Alas, I’m afraid my cherished dishes don’t jibe with those proposed by the aforesaid posters…
Old Fashioned Scottish Apple Crisp: Works with any firm fruit or berry!
The difference between a ‘Crisp’ and a Crumble? Oats in the Crust!
I actually have promised to share some of my Mom’s, and my Grandmothers’ favourite recipes with the younger generation. And I do so with joy and confidence. Joy, in that I love them. And confidence that you’ll love them, too.
But I was surprised at many of the recipes proposed for perpetuation by the (possibly younger?) posters who inspired this screed. So I felt the need to start off with a sort of disclaimer…
Disclaimer:
I’m older, the daughter of a Scottish-born Mother, and granddaughter of a proper English Grandmother on my Dad’s side. My favourite dishes aren’t generally too complicated, or too ‘international’ in character. But they do occupy a special place in my culinary heart. It is in that spirit I offer them to you…
Now, my fave family recipes…
Baking Soda Biscuits
Also called (where I come from) Tea Biscuits. You might know them as just plain ‘Biscuits’. Maybe the simplest, most comforting food you can make. And they go with so many different meals! My recipe is the one Mom learned in Domestic Science class at High School, in the early 1940s. It’s stood the test of time. You’ll make these so often, you’ll have the recipe memorized!
The milk is essential – buttermilk is optimal – because the lactic acid in the milk activates the soda, creating the lovely, fluffy rise. If yours don’t rise enough to suit you, add a tablespoon or so of white vinegar. That will get the soda going great guns!
Scottish Drop Dumplings
Similar to the Tea Biscuit, above. But a different consistency. The ingredients and proportions are the same, except that the milk is increased to make a very thick, doughy batter. Drop them from a spoon into bubbling-hot soup or salted water. They should bob to the surface and puff up almost instantly. Steam them covered until a toothpick comes out clean.
Serve these with any soup or stew. Or even with a roast, or beside chops or cutlets, in place of potatoes. They’ll love it if you douse them with gravy or any warm sauce!
Scottish Shortbread
This one comes down from my Scottish Grandma’s mother. It’s as authentic as you can get. Just 4 ingredients: Flour, Butter, Brown Sugar and all-important Vanilla. You may want to double the recipe or make multiple batches while you’re ‘tooled up’ for these popular cookies.
Be sure drop as little balls onto the baking sheet, and flatten with a dinner fork to achieve a classic grove or crosshatch pattern!
Berry Crisp
You can use this ‘treatment’ on any fresh berry you may have on hand. Or a mixture of compatible ones. It’s also great for apples, peaches and even rhubarb. The fillings are classic mixtures of berries, sugar and spices. I always add two or three tablespoons of cornstarch to the mix to make a thick, gooey sauce.
The ‘Crisp’ topping is the secret. It’s another Scottish classic, employing 1 cup / 250 ml rolled oats, 3/4 cup / 180 ml brown sugar and 3/4 cup / 180 ml flour. The secret ingredient is the butter. Cut 1/2 cup / 125 ml of cold butter into small cubes, as you would if making pastry or scones or biscuits. Mix the oats, flour and sugar until thoroughly combined. Then, work-in the butter with your fingers until you have a uniform, mealy consistency. Just spread it evenly on top of the fruit filling, and bake at 375 F until the fruit is bubbling and the ‘crisp’ is golden brown.
Carrot Cake
A British classic. One of my Mom’s flagship specialties. And a great way to use up aging carrots. It’s essentially a standard 2-egg cake – with 2 extra eggs! Use 3 cups grated carrot and 2 cups sugar with 2 cups cake and pastry flour and 1 1/2 cups oil. Mix the wet ingredients and dry ingredients together separately, and add the wet ingredients into the dry ones for easiest mixing. I like plump raisins and some finely chopped walnuts as extra add-ins.
The spices are the thing: Cinnamon, ginger, nutmeg and cloves. I favour a flavour profile with nutmeg to the forefront. But you can adjust these essential flavours to your taste. And don’t forget a tablespoon / 15 ml of Vanilla Extract!
My final word…
These are just a few carefully chosen recipes I’ve been gifted with by my Mother and Grandmothers over the years. I’ll be back with some more shortly, when the pressing news of the day permits me the space!
~ Maggie J.