1980's

Take 12 oz wholemeal flour
¼ teaspoonful salt
3 oz malt extract
2 tablespoons treacle
2 teaspoonfuls baking powder
2 oz raisins,
1½ gills milk

Mix malt, milk and treacle together. Put flour, salt and baking powder into basin, stir in treacle and leave basin in a warm place for about 1½ hours. Add the raisins and stir. Put into a well greased baking tin and bake for 1½ hours in a moderate oven until evenly browned.

Take 8oz digestive biscuits, 1½ tablespoons drinking chocolate, 2oz margarine, 1 small tin of condensed milk, 20 marshmallows, coconut.  Crush the biscuits, melt the margarine, add chocolate and milk, stir well. Wet hands, cover the marshmallows with the mixture and roll in coconut. Read more......

450g/ 1lb peeled potatoes, sliced thinly, 300g/ 12oz can of sweetcorn, 140ml/ ¼ pint sour cream, 140ml/ ¼ pint milk, 1 leek sliced, 25g/ 1oz packet pickled onion crisps, Seasoning  Read more......

Always a favourite - Mrs I Canale, Arbroath. Take 8oz white milk chocolate, ¼ pint evaporated milk, ¼ teaspoon vanilla flavouring, 3oz desiccated coconut, 2 tablespoonfuls of rum. Place the chocolate in pan with the milk and vanilla flavouring. Melt over a slow heat, stirring frequently. Remove from the heat and stir in 2oz coconut, add the rum and mix thoroughly. Leave to cool. Roll into 30 balls, coat with the remainder coconut. Chill. Read more......

We like this recipe sent in by Mrs Annie Riley, Sutherland. Take 4oz butter or margarine, 4oz caster sugar, 2 eggs, 2oz desiccated coconut, 6oz self-raising flour, 2 tablespoons milk. For the filling:- 6oz icing sugar, 3oz butter or margarine, 1 teaspoon of cinnamon, 2 tablespoonfuls milk. Cream fat and sugar together until light and fluffy, add eggs one at a time, beating thoroughly after each addition. Add coconut and then fold in the flour alternatively with the milk. Read more......

£3 goes to Mr A. Duff, Ellon for this American style recipe. Batter - 4oz flour, pinch salt, 1 egg, ½ pint milk. Filling - 3 bananas, 1 tablespoon double cream, 3 pieces of stem ginger, icing sugar and 2 tablespoons of brandy (optional) Prepare the batter and use it to make a batch of pancakes. Mash the bananas together with the cream and stir in the stem ginger. Divide the mixture between the pancakes and roll up each pancake. Dredge with the icing sugar. Set alight the brandy and pour over the pancakes if you like. Enjoy yourself. Read more......

• Take 4 slices of cooked ham
• 1 small onion
• 4 mushrooms
• 2 tablespoons butter
• ½ teaspoonful celery
• salt and pepper
• 1 cupful of cream cheese
• 2 tablespoons of chopped parsley
• 8 pineapple pieces
• 3-4 tablespoons of pineapples juice.
  

Can be reheated without spoiling - Mrs Cooper, Orkney. Take 8 oz. Short-crust pastry; line the bottom of an 8-inch shallow tin, keeping some for the lid. Layer with 4 sliced hard boiled eggs, 2 peeled and sliced tomatoes and 4 thin rashers of bacon. Cover with pastry lid and bake for 30 minutes in a hot oven. Smoked haddock maybe substituted for the bacon. Read more......

This can be baked in cups, turned out and served with a sweet sauce - Mrs J. Clark, Carmyllie. Take 8oz self-raising flour, 2oz butter or margarine, a pinch of salt, 3 tablespoons of marmalade, 4oz sugar, 1 egg and a little milk if needed. Put the flour and salt in a basin, rub in the butter and add the sugar. Beat the egg, stir in the marmalade and mix all the ingredients. If the marmalade is stiff, a little milk may be required. Bake in a shallow, greased tin for half an hour in a moderate oven. Read more......

Delicious served with fresh cream - Miss Susan Craik, Inverurie. Take ½ lemon jelly, a small can of evaporated milk, grated rind and juice of ½ lemon, chocolate vermicelli, angelica, cherries. Biscuit crumb pastry - 6oz sweet wholemeal biscuits and 3oz melted butter. Read more......