Re: Fools was: Free Again
By: Dave Drum to Ben Collver on Fri Apr 04 2025 04:52:30

Here's a stand=alone recipe for fairy butter:

Thanks! I got my recipe from recipesource.com. I did not have that stand-alone recipe yet.

Here's a recipe that calls for fairy butter.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oatmeal Pancakes From 1775
Categories: Pancakes, Scottish
Yield: 12 Pancakes

1 c Milk (300 ml); or more as
-needed
4 1/2 oz Medium oatmeal (125 g)
1 lg Egg; beaten
1 oz Golden caster sugar (25 g)
1 ds Nutmeg; grated
1 sm Unwaxed lemon; grated zest
-of
1/4 ts Baking powder
1 pn Salt
Butter; for greasing

Bring the milk to a boil then remove from the heat and gradually stir
in the oatmeal. Whisk well to ensure there are no lumps. Allow to
cool then beat in the remaining ingredients.

Heat a frying pan to medium hot and lightly wipe with butter. Once
hot, drop spoonfuls of the batter on the surface and cook for 2 to 3
minutes on one side then, once large bubbles appear, flip over and
continue to cook the other side. After 1 to 2 minutes remove and keep
warm.

Serve warm with raspberry curd, jam, or fairy butter

Recipe by Cook's Tour of Scotland by Sue Lawrence, 2006

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Ben Collver wrote to Dave Drum <=-

Here's a stand-alone recipe for fairy butter:

Thanks! I got my recipe from recipesource.com. I did not have that stand-alone recipe yet.

Here's a recipe that calls for fairy butter.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oatmeal Pancakes From 1775
Categories: Pancakes, Scottish
Yield: 12 Pancakes

Those Scots are big on oats.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Butterfly Cakes
Categories: Cakes, Snacks
Yield: 12 cupcakes

100 g (4 oz) butter; softened
100 g (4 oz) caster sugar
2 lg Eggs
100 g (4 oz) self-raising flour
1 ts (level) baking powder

MMMMM--------------------------ICING---------------------------------
175 g (6 oz) butter; softened
350 g (12 oz) sifted icing sugar;
- plus extra for dusting

ESSENTIAL KIT: 12-hole bun tin and a piping kit.

Set the oven @ 200oC/400oF (Fan 175oC/350oF/gas 6.

Place fairy cake cases into a 12-hole bun tin, so that
the cakes keep a good even shape as they bake.

Measure all the cake ingredients into a large bowl and
beat well for 2 - 3 minutes until the mixture is well
blended and smooth.

Fill each paper case with the mixture.

Bake for 15 - 20 minutes or until the cakes are well
risen and golden brown. Lift the paper cases out of the
bun tin and cool the cakes on a wire rack.

To make the icing, beat the butter and icing sugar
together until well blended.

Cut a slice from the top of each cake and cut this slice
in half. Pipe a swirl of butter cream into the centre of
each cake and place the half slices of cake on top to
resemble butterfly wings.

Dust the cakes with icing sugar to finish.

Makes 12

by Mary Berry from My Kitchen Table: 100 Cakes and Bakes

RECIPE FROM: https://thehappyfoodie.co.uk

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Re: Re: Fools was: Free Again
By: Dave Drum to Ben Collver on Sat Apr 05 2025 06:15:00

Title: Butterfly Cakes

Last night i made plum fool and it turned out plum delicious, if a trifle
rich. I used home made plum compote, home made extra heavy whipped cream,
and crushed shortbread cookie crumbs. Thanks for the suggestion!

Your recipe for Butterfly Cakes looks nearly identical to one you posted
a while back titled Faery Cakes.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Mary Berry's Iced Faery Cakes
Categories: Cakes, Desserts, Snacks
Yield: 12 Cupcakes

MMMMM-----------------------FAERY CAKES------------------------------
100 g Butter (4 oz); softened
100 g Caster sugar (4 oz)
2 lg Eggs
100 g Self-raising flour (4 oz)
1 ts Baking powder; level

MMMMM--------------------------ICING---------------------------------
225 g Icing sugar (8 oz); sifted
2 tb Water; up to 3 tb, warm
Handful of sweets;
- to decorate

To make these faery cakes, preheat the oven to 200?C/180?C fan/gas 6.
Place faery cake cases into a 12 hole bun tin, to keep a good even
shape as they bake. Or if you don't have a bun tin, you can line a
standard baking tray instead, but just keep in mind that the cakes
may not rise perfectly rounded as they won't have support from the
bun tin to hold the mixture in place when baking.

Measure all the ingredients; 100 g softened butter, 100 g caster
sugar, 2 large eggs, 100 g self-raising, and a level 1 ts baking
powder into a large bowl and beat for 2 to 3 minutes with an
electric whisk or wooden spoon manually until the mixture is well
blended and smooth. Fill each paper case with the mixture using a
tablespoon to ensure each faery cake will bake to the same size.

Bake in the preheated oven for 15 to 20 minutes until the cakes are
well-risen and golden brown. We would recommend checking the cakes
at 15 minutes to make sure they are not browning too quickly on
top--don't open the oven though or only open it slightly if you
have to otherwise the mixture will sink in the middle and your
faery cakes won't rise properly. Once baked, lift the paper cases
out of the bun tin and cool the cakes on a wire rack.

Once the faery cakes are completely cooled, put the icing sugar in
a bowl and gradually blend in the warm water until you have a
fairly stiff icing. Spoon over the top of the cakes and decorate
with sweets. Leave to set for 30 minutes or serve as they are.

Recipe FROM: https://www.goodto.com

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Ben Collver wrote to Dave Drum <=-

Title: Butterfly Cakes

Last night i made plum fool and it turned out plum delicious, if a
trifle rich. I used home made plum compote, home made extra heavy
whipped cream, and crushed shortbread cookie crumbs. Thanks for the suggestion!

Your recipe for Butterfly Cakes looks nearly identical to one you
posted a while back titled Faery Cakes.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Mary Berry's Iced Faery Cakes
Categories: Cakes, Desserts, Snacks
Yield: 12 Cupcakes

Just did a comparo - and found the reason. Ms. Berry was stretching to
make the numbers listed in her "cut line" --

"by Mary Berry from My Kitchen Table: 100 Cakes and Bakes"

But, you're right I had not realised that they were close to twins.

Ms. Berry is a prolific publisher of traditional British recipes.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Mary Berry's Easter Biscuits *
Categories: Cookies, Snacks
Yield: 12 cookies

MMMMM--------------------------DOUGH---------------------------------
200 g (8 oz) softened butter
150 g (6 oz) caster sugar
2 lg Free-range egg yolks
400 g (14 oz) plain flour; plus
- extra for flouring
1 ts (level) mixed spice
1 ts (level) ground cinnamon
2 tb (to 4 tb) tbsp milk

MMMMM---------------TRADITIONAL CURRANT BISCUITS---------------------
100 g (4 oz) currants
Caster sugar; for sprinkling

MMMMM----------------------ICED BISCUITS-----------------------------
1 ts (to 2 ts) lemon juice
250 g (9 oz) icing sugar
2 tb Cold water
Different coloured food
- colourings

* "biscuit" is British for what we Americans call "cookie"

Set the oven @ 180ºC/355F(160°C/320ºF Fan) Gas 4.

Lightly grease two baking trays lined with baking
parchment.

Measure the butter and sugar into a bowl and beat
together until light and fluffy. Beat in the egg yolk.
Sieve in the flour and spices and add enough milk to
give a fairly soft dough. Bring together, using your
hands, to make a soft dough.

Halve the mixture and set half to one side.

For the traditional currant biscuits, add the currants
to the remaining half of the mixture and knead it
lightly on a lightly floured work surface. Roll out to a
thickness of about 5mm/¼in. Cut into rounds using a
circular cutter. Place on the prepared baking trays.
Sprinkle with caster sugar.

Bake for 15 minutes, or until pale golden-brown. Keep a
careful eye on the biscuits - it doesn’t matter if you
open the oven door to check. Sprinkle with caster sugar
and lift onto a wire rack to cool. Store in an airtight
container.

For the iced biscuits, knead the remaining half of the
biscuit dough mixture lightly on a lightly floured work
surface. Roll out to a thickness of 5mm/¼in. Cut out
Easter biscuits using an assortment of shaped cutters,
such as bunnies, Easter eggs, chicks, spring flowers.

Lightly grease two baking trays lined with baking
parchment.

Place the biscuit shapes on the prepared baking trays
and bake in the preheated oven for 10-15 minutes. Remove
from the oven and lift on to a wire rack to cool.

To make the icing, pass one teaspoon of lemon juice
through a fine sieve, to remove any pips or bits. Mix
the icing sugar with the lemon juice, and then add about
two tablespoons of water, adding it little by little
until you have a relatively stiff but smooth icing. Add
a splash more sieved lemon juice if necessary.

Divide the icing into separate bowls and mix in food
colourings of your choice into the separate bowls of
icing, until you achieve the desired shade.

Spoon a little icing into a piping bag and pipe your
decorations onto the biscuits. For a smooth finish, you
can pipe the outline of your design in the firmer icing,
then slacken it down a bit by mixing in a little more
water, giving the icing more of a runny consistency, and
use this to fill in the designs.

Makes: 12 biscuits

RECIPE FROM: https://maryberry.co.uk

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