Jams, Desserts and Sweets

New! Marshmellows
 (sent in by Joanna Shaw, Inverness)

Ingrediants:
1 package Jell-O (any flavor), 1/2 cup boiling water, 3/4 cup sugar, 3 tablespoons light corn syrup, confectioners sugar.

Method:
Dissolve gelatin in boiling water, in saucepan, low heat. Add sugar; cook and stir until Jello is dissolved (do not boil). Blend in corn syrup. Chill until slightly thickened. Beat at high speed until thick, about 8 to 10 minutes. Pour into 8-inch square pan, lined with wax paper greased with butter or margarine. Chill overnight. Turn firm mixture out onto a board heavily dusted with confectioners sugar. Carefully peel off wax paper and dust surface with sugar. Cut into 1-inch squares or into shape, using cookie cutters dipped in sugar. Roll cut edges in sugar. Store tightly covered.

Marzipan Dates
 (sent in by Joanna Shaw, Inverness)

Ingrediants:
8oz whole dates from which the stones have been removed, 8 oz marzipan, 4 oz caster (fine granulated) sugar

Method:
Knead the marzipan until it is warm and soft. Take a small piece of marzipan (the amount will vary on your liking for marzipan!) and shape it into a roll slightly shorter than the length of the dates. Open the date with a knife, insert the marzipan and close over again. Roll the filled date in the caster sugar and lay it on a separate plate. Repeat until the marzipan is finished. Place the Marzipan Dates in small paper cases and store in an airtight container.

Fudge
(Sent in by Joanna Shaw, Inverness)

Fudge is one of the best known and most popular sweets from Scotland and is, like Shortbread, exported to the continent and the USA where you can find it in well-stocked super markets. In Scotland it is sold with fine Scottish wrapping. You can easily make it yourself by following the clear and simple instructions sent in by an expert for sweets, Mrs. Joanna Shaw from Inverness.

Ingredients:
2 lb granulated sugar, 1 cup milk, 1 tin condensed milk, 1/4 lb butter

Method:
Warm the sugar. Put the milk in a large pan on low heat and gradully add the sugar stirring constantly. Stir until the sugar has dissolved, then add the butter cut in pieces and when melted, add the condensed milk. Boil everything, stirring constantly, for 20 minutes until a small soft ball forms when a little is dropped into a saucer of cold water. Remove from the heat and beat until it is thick and creamy. Pour into an oiled tray and cut in squares when it is cool.

Edinburgh Fog
(Sent in by Boomer MacKenzie, Wellington, New Zealand)

Ingredients:
Half pint double cream, one ounce fine granulated castor sugar, two ounces small macaroon biscuits, almond essence, some whisky, one ounce flaked almonds.

Method:
The cream should be whipped until it is stiff and the sugar added to your own preference. Crush the macaroon biscuits and mix well with the cream. Add a few drops of almond essence and whisky to taste. Serve well chilled as a luxury dessert.

Raspberry Jam
(Sent in by Joanna Shaw, Inverness)

Ingredients:
Raspberries and sugar.

Method:
Weigh the raspberries, place them in a fireproof dish in the oven with the same amount of sugar in another dish. Leave until both are thoroughly hot, add the sugar to the raspberries and beat until the sugar is dissolved. Pot up in warmed jars and seal down at once.

Marmalade
(Sent in by Joanna Shaw, Inverness)

Marmalade already was a favourite dish of Mary Queen of Scots in the 1560s. This recipe is a traditional one and is easily made.

Ingredients:
12 Seville oranges and sugar.

Method:
Quarter the oranges and remove the pips and the core. Cut very thin, weigh and to each 1 lb of pulp and rind add 3 pints of cold water. Put the pips separately in a basin of water for 24 hours. Then tie the pips in a muslin bag. Add water in when the pips are soaked and add the muslin bag to the oranges. Boil them together for one hour. Remove the muslin bag and leave the mixture for further 24 hours. Weigh again and add 1 1/4 sugar to each 1 lb of pulp. Boil again with the pips for app. one hour. Skin carefully and if a darker colour is wanted boil a little longer.

Rowan & Apple Jelly
(Sent in by Joanna Shaw, Inverness)

Ingredients:
Rowan berries, crab apples and sugar in the desired quantity, the peel of one lemon and 2 cloves for each 2 quarts of juice in a muslin bag.

Method:
Pick or buy the rowan berries, wash them and put them in a pan with a few peeled and sliced crab apples. Cover with water to level of fruit and simmer until everything is pulpy. Strain overnight in a jelly bag. Measure the juice and add 1 lb sugar to every pint. Bring it to boil, stirring occasionally. Add the lemon and the cloves and coil rapidly until it will set when it´s cold. Remove the seasoning and pot.

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