• Fools was: Free Again

    From Dave Drum@1:396/45 to Ben Collver on Fri Apr 4 04:52:30 2025
    Ben Collver wrote to Dave Drum <=-

    Title: Sir Isaac's Folly Apple Chutney Pork Roast

    Here's to usin' yer noodle!

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

    Title: Noodles In Fairy Butter (Recipe For April Fools Day)
    Categories: Pasta
    Yield: 1 Batch

    I almost includeed that one with the five Fool recipes I posted for 01
    April. Mine had actual quantities listed and more expensive notes. But
    it was from the same Janet Morrisey. Odd how different people save their recipes sometimes.

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

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

    Title: Fairy Butter
    Categories: Five, Citrus, Eggs
    Yield: 1 cup

    4 ll Hardboiled-egg yolks
    5 ts Orange-flower water
    6 tb Superfine sugar
    1/2 c Unsalted butter; softened

    Mash the egg yolks with the orange-flower water. Add the
    sugar, and mix to a smooth paste.

    Work in the butter until the mixture is smooth, and set
    aside in a cool place for 2 to 3 hours.

    Press the butter through a strainer into a small serving
    bowl. Store in an airtight container in the refrigerator
    for up to 3 days.

    Makes 1 cup

    Mount Vernon Inn Restaurant

    NOTE: Maria Rundell included this recipe under the title
    Orange Butter in her 1808 cookbook, A New System of
    Domestic Cookery, noting that it pairs well with "sweet
    biscuits."

    RECIPE FROM: https://www.mountvernon.org

    Uncle Dirty Dave's Archives

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  • From Ben Collver@1:124/5016 to Dave Drum on Fri Apr 4 11:40:06 2025
    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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  • From Dave Drum@1:2320/105 to Ben Collver on Sat Apr 5 06:15:00 2025
    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

    Uncle Dirty Dave's Archives

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  • From Ben Collver@1:124/5016 to Dave Drum on Sat Apr 5 13:39:06 2025
    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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