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Cape Breton Oatcakes
Serves: 1
Ingredients:
2 c Flour;all purpose
2 c Rolled oats
1 c Brown sugar;packed
2 ts Baking powder
1/2 ts -Salt
1 c Shortening
1/2 c -Cold water
-———— SAVORY VARIATION -————
2 c Oatmeal; scotch type*
1 c Flour;all purpose
2 ts Sugar, granulated
2 ts Baking powder
1/4 ts -Salt
1/3 c Shortening; or lard or
-bacon fat
1/4 c -Cold water
-———— SAVORY VARIATION -————
Instructions:
Anne’s note: I prefer the savory version as it is closer to the original Scottish version ; my grandmother in Nova Scotia uses ‘pinhead’ oatmeal, a fine grind of oatmeal sold in the Maritimes, “Ogilivy’s” is the most popular brand there.
Processing the oats in a food procesor for a few seconds should help.
“If desired process the oats in a food processor for 10 seconds to get a finer texture.
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The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia.
Fine oatmeal ground in the pioneer’s gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked “cake” to eat with cheese or jam.
Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a coolie-like oatcake.
The Glenghorm Resort in Ingonish, Nova Scotia, prints a recipe for these regional favorites on its postcards.
Trilibys, a British version, richer and filled with a coked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years.
“ Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shoetening with fingertips.
Mix in water with fork, until ball forms; divide in half.
On a floured surface, roll out each half to 1/4 inch (5 mm) thickness.
Cut into 2 1/2 inch (6 squares), then into triangles.
Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned.
Transfer to racks to cool.
MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt.
Work in 1/3 cup shortening, lard or bacon fat.
Add 1/4 cup cold water.
Proceed as above.
Chocolate Peanut Butter Pie
One pie shell, chill it while preparing the following:
Mix one Devil's Food Chocolate Instant pudding with two cups of cold Vanilla Yogurt ... it stiffens really fast, so be ready; dump (you won't be pouring this lump) the pudding into the chilled pie crust and set in the fridge while you prepare the toppping
Mix one Cool Whip tub with four tablespoons (heaping) of Jiff Smooth Peanut butter ... at first you won't believe they'll mix, but they do; spread the topping over the chilling pudding pie filling and get the cold milk or hot coffee ready ... This is one easy and really great dessert!
Now, take that you mean granny you! ... A man can't diet and lurk at Freerepublic any more ...