Strawberry Crisp
1 c Uncooked Oatmeal
1 c All purpose Flour
1 c Brown Sugar
1/4 c Chopped or crushed Walnuts
1/2 c Butter or margarine
1/2 c Sugar
3 c Sliced fresh or frozen Strawberry
Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream, strawberry topping, or plain.
Corresponding Sabbats: Beltane
OATCAKES - SCOTS
1/2 cup Shortening
1 cup Oats or quick-cooking oats
1 cup All-purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 - 3 Tablespoons Cold Water
Makes about tweny 2 inch Oatcakes
Cut shortening into next four ingredients until mixture resembles fine crumbs. Add water, 1 Tablespoon at a time, until it forms a stiff dough. Roll until 1/8 inch thick on lightly floured surface. Cut into 2 inch rounds or squares. Place on ungreased cookie sheet and bake at 375 until they just start to brown - 12 to 15 minutes. To griddle bake; bake on a hot griddle or frying-pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn colour. Put on a wire rack to cool. They are delicious served with cheese, syrup, or honey.
Corresponding Sabbats: Beltane, Imbolg, Ostara
Savory Cheese Scones--Biscuit Style
(No picture yet because I ate them all before I got one sweatdrop )
4 cups Flour (1/2 wheat, 1/2 white)
2 teaspoons Baking powder
1/2 teaspoon Salt
1/8 teaspoon Cayenne pepper
2 cups Grated cheddar cheese
1 cup Parmesan cheese
1/3 cup Butter
1 cup Milk
3 Eggs
Makes about twenty 2-3 inch scones.
This is my version (*cough*-screwup*cough*) of the Savory Cheese Scones at http://www.unc.edu/~reddeer/recipe/rec_beltain.html . They're a bit crispy on the outside and resemble very cheesy biscuits, but they're still really yummy.
Preheat oven to 400 degrees F. Combine all dry ingredients, stir in cheeses and toss well. Whisk eggs into dry ingredients. Stir in milk and butter; continue stirring until batter is quite thick. The batter will be thick but not very doughy. Take a spoon and drop the batter in two-inch wide balls onto a cookie sheet. Bake 17 minutes.
Corresponding Sabbats: Beltane, Imbolg, Ostara
