How To make Brandy Wafers(Scottish)
2 oz Golden syrup
1/4 c Butter
1/2 c Flour
2 oz Caster sugar
1/2 ts Brandy
1/2 ts Ground ginger
Set oven to 450F or Mark 8. Grease baking sheets. Melt the butter, syrup and sugar together in a saucepan over a very gentle heat. Stir in the flour, ground ginger and the brandy. Beat together for about 5 minutes. Drop small teaspoonsful on to the baking sheet, spaced well apart. Bake for 5 minutes until pale golden brown in colour. Roll immediately, while still hot, around the greased handle of a large wooden spoon. Set aside to cool. These are delicious filled with freshly whipped cream. >From the booklet Scottish Teatime Recipes Typed By Ray Watson -----
How To make Brandy Wafers(Scottish)'s Videos
Ron Burgundy's Scotchy Scotch Scotch Milkshake | Anchorman 2: The Legend Continues | Just Add Sugar
Just Add Sugar host Brandi Milloy is making a special treat in honor of the release of Anchorman 2: The Legend Continues, in theaters December 18th. Today's treat: Ron Burgundy's Scotchy Scotch Scotch Milkshake! When you've had this delectable beverage, you'll know that this time, Milk was a good choice. Stay classy YouTube!
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Cooking Marathon! - 18th Century Cooking Season 15
0:00 - 5:15 Cheese Soup
5:15 - 14:08 1755 Scrambled Eggs
14:08 - 22:17 Grog
22:17 - 30:37 Steaks With Oyster Sauce
30:37 - 37:02 Flip From The 1820's
37:02 - 43:58 Fried Lobster From 1755
43:58 - 55:16 Journey of the Journey Cake
55:16 - 1:05:14 Making Bread With No Yeast In Early America
1:05:14 - 1:14:46 Goose Over An Open Fire
1:14:46 - 1:24:39 Potstickers? Bacon Dumplings?
1:24:39 - 1:29:48 Potato Pancakes from 1732
1:29:48 - 1:45:25 Battling the Wafer Iron!
1:45:25 - 1:53:06 Best Chicken Wings!
1:53:06 - 2:01:14 New England Pancakes From 1777
2:01:14 - 2:07:02 Open Fire Ribs in the Cabin!
2:07:02 - 2:15:28 German Puffs From 1777
2:15:28 - 2:22:58 Mutton Kebabs
2:22:58 - 2:27:06 Potatoes for The Poor
2:27:06 - 2:33:51 Half Pork. Half Fat. All The Herbs From The 1770's!
2:33:51 - 2:46:35 Fried Crème Brûlée Cooked Three Times
Contains Season 15 of 18th Century Cooking
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EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
RECIPE:
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100 Pipers Full Bottle Challenge #whiskey #challenge #shorts #shortvideo #food
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Eggnog: A Christmas History
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Subtitles: Jose Mendoza
GEORGE WASHINGTON'S EGGNOG
ORIGINAL 18TH CENTURY RECIPE
One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry - mix liquor first, then separate yolks and whites of 12 eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.
MODERN RECIPE
INGREDIENTS
-1 Quart (950ml) Cream
- 1 Quart (950ml) Whole Milk
- 3/4 Cup (150g) Sugar
- 12 Medium eggs (or 10 large or 8 extra large)
- 2 Cups (475ml) Brandy
- 1 Cup (235ml) Rye Whiskey
- 1 Cup (235ml) Dark Rum
- 1/2 Cup (120ml) Sherry
- 1 Teaspoon Nutmeg (Optional)
METHOD
1. Separate the eggs and beat the yolks until they are a smooth pale yellow. Then slowly add the sugar in while beating on low. Next add the cream and milk while beating and then the liquor and mix until smooth. If you are going to add nutmeg or any other spices, add them now.
2. In a separate bowl, whisk the egg whites until they form stiff peaks. Then fold them into the yolk and cream mixture until there are no streaks. At this point the eggnog is ready to serve, though it is best aged in a cool spot, like the refrigerator, for 4 - 5 days or longer.
PHOTO CREDITS
Kitchen at Mount Vernon: Tim Evanson, CC BY-SA 2.0 via Wikimedia Commons
Posset Pot: Attribution 4.0 International (CC BY 4.0) -
Replica of Ferry Farm: By Aamarcian - Own work, CC BY-SA 4.0,
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