Baking quick questions

Seakay

Pinhead oatmeal is coarsly chopped oats.
Rolled oats are steamed and flattened oats.
Oatmeal has no previous cooking so can be used in biscuits and oatcakes, but is best used in recipes designed for it rather than for rolled oats.
"Scotch oats, which are also referred to as 'pinhead oats' are chopped, rather than rolled into small pieces and they are chewier than rolled oats. They are used for the most traditional method of cooking porridge, but they take much longer to cook than any other type of oat."
http://www.hgca.com/minisite_manager.output/2637/2637/allaboutoats.com/allaboutoats.com/Recipes.mspx?minisiteId=18
http://www.independent.co.uk/life-style/food-and-drink/recipes/macroom-oatmeal-biscuits-523520.html

puddy

trouble is i dont want to use it in porridge or to cover mackeral or whatever, so its sat there for ages in the jar and now i fancy some biscuits!

Seakay

http://www.independent.co.uk/life-style/food-and-drink/recipes/macroom-oatmeal-biscuits-523520.html
http://www.hgca.com/minisite_manager.output/4494/4494/allaboutoats.com/Recipes/Fruity%20Cinnamon%20Oatcakes.mspx?minisiteId=18
http://www.hgca.com/minisite_manager.output/2639/2639/allaboutoats.com/Recipes/Hazelnut%20and%20Sultana%20Cookies.mspx?minisiteId=18

princess_skint_a_lot_2

hi all

DH has been unwell for quite some time, and after my miscarriage, ive not been around for ages. Anyway getting back on my feet and want to make my lovely little girl who is so good her fave unbaked cookies and twinks hobnobs, but have lost the recipes. Would be grateful if anyone has them and they could post.

kind regards

princess:beer:

destroyerofdebt2011

I dont think i can do links yet but twinks hobknobs are listed in a post by rosieben at the front of the march GC thread unbaked cookies ? are those like tiffen/refridgerator cake because those are there too.

Hope this helps

LondonDreamer

Are these the unbaked cookies you mean? Third post in that thread.

And here's the thread for Twink's hobnobs.

zippychick

Hope you're feeling ok x

now someone has kindly linked to both recipes, ive merged this with baking quick qs

Zip

tootoo

Hi all,
A few weeks ago I bought a large pastry case (it was on offer and an impulse buy! not very mse!) but now I have no idea what to do with it!
It's a sweet pastry one, the only thing I can think to do with it would be banoffe pie, but I don't like banoffe pie!
Any suggestions?
Thanks in advance
Tootoo

lostinrates

tootoo wrote: »

Hi all,
A few weeks ago I bought a large pastry case (it was on offer and an impulse buy! not very mse!) but now I have no idea what to do with it!
It's a sweet pastry one, the only thing I can think to do with it would be banoffe pie, but I don't like banoffe pie!
Any suggestions?
Thanks in advance
Tootoo

A layer of patisserie cream and any fruit you like on top of that. This time of year I would definitely choose rhubarb personally! (cooking the rhubarb first in the oven with a little sugar then carefully spooning the rhubarb onto the creme and drizzling with the delicious syrup produced).

What flavours do you like if not banoffee? It would help in suggesting something appropriate.

mrs_tooti-frooti

Hi,

I seem to have a stock of evaporated milk, condensed milk, chocolate filling and one that just says caramel on the front.
They are all Carnation brand.

What can I do with them? I do remember somebody saying long ago that you can pan boil one of them and it turns to fudge - no idea which can be boiled and no idea how long for??!!!

Any help will be appreciated.

Ta,