Favourite McDonald Family Recipes
Sweet and savoury
McDonald's Butterscotch
- 225g of creamed butter
- 450g of soft brown sugar
- the juice of a fresh lemon
Gently melt the soft brown sugar in a saucepan. When it liquefies,
add the fresh lemon juice and the butter, then bring to the boil,
stirring all the time, for 15 minutes.
Beat the mixture for a further 5 minutes, then pour it into buttered tin.
When it's cooled, mark it into your desired portions, then leave to set.
When it has set, tap the bottom of the tin with something along the lines of
a rolling pin, and it should, with luck, break into the portions you
had marked out earlier!
Then, when it's all broken into portions, pick up one of the portions and
place it in your mouth, and suck it to death!
Please feel free to send me a complimentary portion if you so wish!
McDonald's Shortbread Biscuits
- 50g Rice flour
- 100g Plain flour
- 50g Caster sugar
- 100g Butter
Sieve the flours together, while singing along to your favourite music.
Add the butter and sugar and mix together. Expect it to be fairly dry.
Roll the dough out, and make into the shapes you want, either fingers,
or triangles, or whatever takes your fancy.
Try to keep the shapes pretty consistant thickness-wise, and roughly
the same size as each other, otherwise, you'll get some that cook a
lot quicker than others, and I know you don't like burnt offerings!
Bake in a preheated oven, gas mark 3, 325°F or 160°C.
Keep checking on them, and when they start to color, lower the heat a
bit and bake for about 45 minutes.
When they're done, turn them out onto a cooling tray, and either get stuck in,
or store them in an air-tight container until you want them.
McDonald's Oatcakes
- 450g Fine oatmeal
- 1 tbsp Liquid fat
- 1 tbsp Bicarbonate of Soda
- 1 tsp Salt
- Boiling water
Warm up a heavy frying pan or griddle. Put the oatmeal into a bowl,
add the salt and bicarbonate of soda, then pour in the fat and mix
a little. Now quickly pour in enough boiling water to make a soft
dough and roll into a lump.
Scatter more oatmeal over a baking board and knead the dough on it,
working it to a smooth ball.
Spread the dough out with the knuckles, sprinkling oatmeal over
and under as required, then roll it out to about ⅛ inch
/3mm in thickness. Use palm of hand to rub off most of the oatmeal
then brush it over.
Cut the cakes into triangles and bake on a fairly hot griddle,
turning the cakes when they are brown. Finish off in front of
the fire or in a hot oven.
Mike McDonald's Diddly Dumplings!
- 100g (4 ounces) Self Raising Flour
- 50g (2 ounces) Shredded Suet
- Pinch of Salt
- some cold water
Whack all the ingredients in a bowl, mix 'em all together adding the water a bit at a time
until you get a sticky dough.
Then divide the dough up, making 8-9 cute little balls.
20 minutes before your stew is completely cooked, toss them lovingly into the stew, so that
they float dreamily on the surface.
When they're done, enjoy...
Ancient Egyptian Bread (minus the sand!)
- 400g (1lb) Wholemeal Flour
- Quarter teaspoon of Salt
- 225ml (¼ a pint) water
- You can optionally add chopped dates to the dough.
Mix the salt and flour together, then slowly add the water until you get a dough.
Knead the dough (manhandle it some), split it up into bap shapes or triangle shapes,
cover it with a cloth and leave it overnight.
Bake it the next day at 180 degrees Celsius, or 350 degrees Fahrenheit, or even gas mark 4,
for about 30 minutes. The time will vary depending on your oven, especially if it fan assisted, so please follow your appliance manufacturer's recommendations.
The ancient egyptians also used wild honey and various types of wild yeasts, but I don't have a recipe for using those ingredients yet. Maybe some kind soul out there could email it to me?
Mike's Pancake Recipe
- 100g (4oz) plain flour
- Pinch of Salt
- 225ml (¼ a pint) milk and water
- 1 Chucky Egg!
- Lard for frying
- Lemon juice and sugar or granulated sweetener
Chuck the flour and salt into a mixing bowl, and shake it up so the ingredients get well mixed.
Crack your chucky egg and mix it in.
Add the liquid a bit at a time, and beat it until it's smooth.
Heat up your frying pan, drop in a speck of lard, and when it smokes, pour in a small amount, just enough to cover the bottom of the pan.
Cook until the underside is golden brown, then either turn it over or flip it over to cook the other side.
When it's cooked, turn it out onto a plate, and you can choose to either eat it as is, or sprinkle lemon juice on it and sugar or sweetener; or maybe you have other ideas? Like maybe maple syrup or strawberry jam? Whatever you fancy, add it, and enjoy!
Or here's a new way Mike likes, is that you pour a portion of batter into a cup and whisk in a teaspoon of banana milkshake. Then hey-presto banana flavoured pancakes, these go down great with Mike and his mates.
Bill's Bonfire Treacle Toffee
- 1 lb dark brown sugar,
- 4 Oz butter,
- 4 dessert spoonfuls treacle,
- 4 Tbsp. milk,
- 2 Tbsp water,
Melt butter in a pan, then add the rest of the ingredients and stir till the sugar dissolves
(Do not stir after sugar has dissolved). Turn gas low and simmer for about 30 minutes. Test in
cold water until the toffee is brittle and breaks between fingers. Pour into a butter-greased
flan pan. It's best to make it the night before bonfire night, then it can be placed in the
refrigerator to harden.Break it into pieces and serve.
Bill's Bonfire Black Peas
- 250g (8oz) Black Peas
- 1/4 teaspoon of Bicarbonate of Soda
- 3 pints of water
- Vinegar and salt for taste
Soak your black peas overnight in cold water with a pinch of bicarb of soda.
The next day, rinse your black peas in clean water, then stick them in a pan of cold water
(Do not add salt to the water it will make the peas hard) together with a quarter teaspoon of
bicarbonate of soda. Boil them for 30 minutes until tender. If you want them mushy give them
a good stir. Shove some in a cup, drown them with malt vinegar, then add salt to taste and
then eat them all up.
You may find that some of your friends refrain from visiting you for a while, until the wind
subsides - but hey - look on the bright side - you'll have a chance to do all those cleaning
jobs you couldn't get round to before because you couldn't find the time!
Kaz's Chorley Cakes
- 1 Ib Shortcrust Pastry,
- 6 ozs Dried Currants,
- Icing Sugar,
Roll the pastry till it is about 1/4inch thick, then cut into round shapes about 6 inches in
diameter. Place a small handfull of currants in the centre of the circle, then moisten the
edges and fold them over together. You then press and roll out until the currants show through the pastry.
Give them a brush with a little milk and bake in them in the oven at 180c (350f) gas mark 4-5
for about 30 minutes or until golden brown. Sprinkle with icing sugar. Place under lock and
key from the family until cool. :)