Grandmas Scotch Fancies Recipes

GRANDMA'S BUTTERSCOTCH PIE

Steps:

• In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
• Whisk in egg yolks; continue to cook and stir until filling is thickened.
• While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
• Remove filling from heat, and stir in butter and vanilla.
• Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.

GRANDMA'S SCOTCH FANCIES

Steps:

• Preheat oven to 350°F.
• Mix butter, sugar, yolk, vanilla, extract and flour together.
• Spread onto ungreased cookie sheet 1/4-inch thick (use a rolling pin).
• Bake for 20 minutes, until edges start to brown and middle is set.
• While still warm, spread hersey bars on top (they'll melt, spread out chocolate evenly) and sprinkle on nuts.
• Cool just slightly and cut into squares.
• Pop one in your mouth and be amazed at how simple and yummy this recipe is.
• NOTE: (Serving amount depends on how big you cut your pieces. There is no rule to the size, but I like mine about 2 x 2-inches).

GRANDMA'S BUTTERSCOTCH CANDY

Steps:

• Butter a 13x9-in. pan; set aside. In a heavy saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, over medium heat until a candy thermometer reads 300° (hard-crack stage). Syrup will turn a golden color. , Remove from the heat; stir in butter and vanilla. Return to heat. Cook and stir until thermometer returns to 300°. Pour into prepared pan. Cool. Break into pieces.

FONDANT FANCIES

Steps:

• Preheat the oven to gas 4, 180C, fan 160°C Grease a 20cm (8in) square tin and line with two pieces of nonstick baking paper (leaving an overhang to help you remove the cake once cooked). In a bowl, beat he butter and sugar until pale and fluffy. Gradually add the eggs, beating well between each addition. Fold in the vanilla extract and flour, then tip the mixture into the tin and smooth surface. Bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
• Warm the jam in a small pan and sieve to remove any lumps. Brush the top of the cake with the jam. Dust a clean surface with icing sugar and roll out the marzipan thinly. Cut a 20cm (8in) square sheet and place it on top of the cake. Chill in the freezer for 10 minutes.
• To make the buttercream, beat the butter and icing sugar until smooth then beat in the vanilla extract.
• Cut the cake into 25x3.5cm (1 1/2in) equal squares. Spread the four exposed sides of each square with a thin layer of buttercream and then, using a piping bag, pipe a blob of buttercream on top of the marzipan on each square. Chill for 1 hour or overnight until set.
• Put the fondant icing in a mixer with a paddle attachment and churn (or beat in a bowl with an electric hand whisk) until the icing starts to break up. Gradually add 75-90ml (3-3 1/2fl oz) water until it reaches a pouring consistency. Divide between three bowls and add a few drops of different food colouring to each, stirring to combine to give the desired colour.
• Stick a fork in the base of each cake and spoon over the fondant icing, turning the fork until evenly coated. Place on a wire rack. Repeat until all 25 cakes are iced in different colours. Leave to set for 10 minutes.
• Spoon the melted chocolate into a piping bag fitted with a 2mm (1/8in) nozzle and quickly pipe it over the cakes in a zig zag pattern. Leave to set for 2 hours in a cool, dry place, but don't chill while they're drying or the icing will lose its shine.