Scottish Recipes

A variation on the Rob Roy, this scottish classic has a decidedly herbal note from Benedictine and is named after the poet who wrote 'Auld Lang Syne' and 'Coming Through the Rye'. For those who prefer Irish whisky, try the Brainstorm, made with 1/4 ounce dry vermouth instead of the sweet and a twist of orange peel instead of lemon.

An old Scottish recipe from the 1800's that Grandma McTaggart shared with the Wyandotte Indians when she moved to Michigan.

The name of this dish, one which I believe comes from Scotland and therefore is not the proper Indian name at all, refers to the fact that the bread is turned. This bread has a nice flavor and is not complicated to make.

After eating drink a double single malt...

This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes.

I haven't tried this and can't vouch for it, but it sounds like what you're looking for :)

This is the recipe for baps. I tried it but they didn't turn out like the fluffy rolls I remember. I talked to a baker in Dumfries, Scotland, and he said the is only about one ounce of flour per roll in his rolls. He lets them rise all night and bakes them at a VERY high heat, but he didn't say how high. I think you may have to try a few times to get it right!

Recipes from Scotland is published by The Albyn Press, Raeburn House, 32 York Place, Edinburgh, This book was first published in 1946 and this recipe is taken from the Eleventh Edition 1972.

"Shetland butchers make up this spiced sausage which is moulded into "Lorne sausage" tins producing a slicing sausage."

I don't make this often, but the first time I did it came out sticky so I reboiled it and it then turned out grainy. Some people actually preferred it sticky as it had a creamier texture.

These jam-filled shortbread cookies have long been favourites on Scottish and English tea tables and are still very popular here in Canada.

Smoked Haddock is bright yellow in colour and has a mild smoked smell.

This dish is made, usually, to use up leftover cooked meat, such a roast beef, but can be made with corned beef or even sausage. This cookbook is published in Scotland.

This cookbook is published by The Albyn Press, Raeburn House, Edinburgh