Prune Cake, A Cake to Be baked in Secret (Keeps Well if You Hide It)

prune cake

My mother loved to entertain; she went to elaborate ends preparing for her dinner parties, many of which had international themes-for these foreign affairs, she often employed recipes from the Time-Life Books collection Foods of the World, which came out in 1968.

Though I don’t know its origin, this prune cake was among my favorite desserts that Mom served to her many guests.  I recall her making it in the sixties; perhaps she acquired it from beloved friends, while we were living in Tucson, Arizona, during several winters in this decade.

Its subtitle boasts: A Cake to Bake in Secret (Keeps Well if You Hide It).  How true this is, for this confection melts in one’s mouth, with its butterscotch glaze seeping into the entire cake; thus, it stays moist for weeks, if you don’t eat it first.

In Biblical times, in the hot Mediterranean countries, drying was the most expedient way for preserving fruit and vegetables; grapes became “raisins of the sun”, plums became prunes, dates and figs likewise intensified in flavor as they shriveled up.  There, this basic technology employed the powerful sun, with either spreading the juicy produce out on trays or the rooftop, or burying it in the hot sand; this latter means of preservation became apparent at the beginning of time, with naturally dried fruit, which had fallen from trees and vines in the hot dessert.

Such sun-drying methods didn’t work well in the cooler climates of Eastern Europe; thus, more sophisticated means of dehydrating developed here.  Beginning in the Middle Ages, in Moravia and Slovakia, special drying-houses were filled with wicker frames, on which prepared fruit was laid out; constantly-burning stoves, underneath these frames, produced the necessary dry heat to transform the food.

Medieval Scandinavia discovered that cool, crisp air, aided by a stiff breeze, could be utilized to dry Norwegian stokkfisk-cod that had been gutted and hung to dry on wooden racks.  This dried ailment provided these people with an almost indestructible, cheap food reserve.

During this time, means for food preservation were also developing in England.  The rich Englishmen, however, had cool stillrooms, where they candied nuts and citrus peel, bottled fruits-present day canning methods were discovered inl the early 19th century-and made marmalades, jams, and sweetmeats (this last, in Webster’s, is any delicacy made with a sweetening agent; “meat” here refers to food-sweet foods-such as candied fruit).  Indeed, the English employed the art of candying, or preserving with sugar, although they adhered to many alchemical superstitions and “secrets”, such as walnuts should be preserved on June 24th, St. John’s Day.

This memorable cake calls for dried plums that have been resuscitated.  These stewed prunes, along with the rich butterscotch glaze oozing into the whole, allow for an incredibly moist dessert that keeps for weeks, providing it is hidden from sight.

Bee Wilson, Consider the Fork (New York: Basic Books, 2012), pp. 218, 219.

Reay Tannahill, Food in History (New York: Three Rivers Press, 1988, 1973), pp. 54, 180, 181.

prune cake

Prune Cake  Yields: 12 servings.  Total prep time: 1 1/2 hr/  active prep time: 30 min/  baking time: 1 hr.  Note: this recipe calls for a 9” tube pan, with a removable bottom.

2 c flour  (Bob’s Red Mill organic unbleached white flour is ideal; may grind 1 2/3 cup organic soft winter white wheat berries, to make 2 c  fresh flour.)

1 tsp baking soda

1 tsp salt  (Himalayan, pink, or Real Salt is important for optimum health; an inexpensive Himalayan salt is available in bulk at our local Winco.)

1 1/2 tbsp cinnamon  (Our local Fred Meyer-Kroger-store has an excellent organic Korintje cinnamon in bulk.)

1 1/2 tbsp nutmeg

1 1/2 tbsp allspice

1 c oil  (Recipe calls for corn oil, but I used grapeseed oil, as it can be heated to high temperatures without damage.)

1 tsp vanilla

1 1/2 c sugar  (May substitute coconut sugar, which has a lower glycemic index.)

3 lg eggs, beaten

1 c buttermilk

1 1/3 c dried, PITTED prunes, soaked and coarsely chopped  (May be done ahead, see step 3.)

1 c walnuts, chopped

Hot Butterscotch Glaze

1 c sugar  (Cane sugar is important here; organic is best.)

1/2 c buttermilk

1/4 c butter

1/4 c lite Karo syrup  (For easy pouring, rub measuring cup with butter first.)

1/2 tsp baking soda

1/2 tsp vanilla

  1. 1980’s nutmeg grinder

    Preheat oven to 350 degrees.

  2. If using freshly ground flour, begin grinding wheat berries now.
  3. Pour boiling water over prunes; let sit for 13-15 minutes, or until soft, but not mushy; drain, cool, and cut fruit in halves.  Note: unsulfured prunes will take longer to cook.
  4. In a sealed gallon-size storage bag, vigorously shake flour, baking soda, salt, and spices.  (This recipe calls for LOTS of spice; freshly ground nutmeg is superb; see above photo for my 1980’s nutmeg grinder.)
  5. Mix oil, 1 tsp vanilla, and 1 1/2 c sugar together in a large bowl; beat in eggs, one at a time; mix in flour mixture and buttermilk alternately.  Stir in the prune halves and nuts.  (If using fresh ground flour, know that it is a coarser grind and thus absorbs moisture more slowly; therefore, if grinding flour fresh, be sure to let batter rest in bowl for 45 minutes before baking, to absorb liquids.)
  6. glaze at soft ball stage before rolling together with fingers

    Pour batter into an ungreased 9” tube pan, with a removable bottom.  Bake for 1 hour, or until a toothpick comes out clean, and cake lightly responds when pressed with finger.  Meanwhile get ready to cook the glaze.

  7. In a medium saucepan, measure the ingredients for the butterscotch glaze.  Set aside, until 10 minutes before cake is done.  After cake has been baking for 50 minutes, boil glaze over medium heat, until a candy thermometer registers 235 degrees F, or a soft ball is formed-using a clean spoon, place a small amount of the cooked sugar in a cup of cold water; then, squish together with fingers to form a soft, pliable ball that doesn’t hold its shape (see photo above).
  8. Immediately pour hot glaze over hot cake; piercing it repeatedly with a skewer or toothpick, so it can easily soak up glaze (see photo below).
  9. piercing glazed cake with skewer

    After cooling on rack, slide a knife down all sides and under removable bottom; then, gently transfer pastry to plate.

  10. Remember this is a cake to be baked in secret, for it keeps a long time, if you hide it.

Norwegian Oven Pancakes

Norwegian oven pancake

The exceptional baking of Norway has been on my mind lately, with recipes I have been making since the 1970’s: I published the Yuletide bars Mor Monsen’s Kaker on 2017/11/27; and now I offer Norwegian Oven Pancakes.  This effortless baked pancake blesses at anytime, but truly it triumphs at a holiday breakfast-may it grace your Christmas morning, either before or after gifts.

Not always has the making of a pancake been so simple; in Consider the Fork, Bee Wilson details the time-consuming directions, published in the advice book Le Menagier de Paris, in 1393: take eggs, the fairest wheaten flour, and warm white wine-in place of milk-beating all together “long enough to weary one person or two” (this was done in a household of servants).

Almost every nation boosts of their own particular version of pancakes, some sweet and others savory; there isn’t room to define these multiple, provincial modifications; I will review, however, those of several countries that capture my interest in particular.

The Nordic pancake is typically like a French crepe, but their oven variation ugnspannkaka resembles a German pancake-also known as a Dutch Baby-which is baked, thick, and unleavened; today’s entry is the ugnspannkaka.

On the other hand, American hotcakes and griddlecakes are always made with a raising agent, such as baking powder, along with flour, eggs, and milk; thus, they swell and bubble in the hot frying pan.  In the 19th century, prospectors and pioneers employed sourdough starter for the rising of this light, airy flapjack; such is still the popular Alaskan mode.

Johnnycake and bannock are pancake types of old.  In world history, bannock dates back as early as 1000 A.D.; hence both the Native Americans and settlers were making this in early North America.  The Natives used corn, nut meal, and plant bulb meal in this creation; the immigrant’s technique was Scottish in origin, in which oatmeal was the key component.

Johnnycake was first recorded here by Amelia Simmons in American Cookery, 1796, with the ingredients of Indian meal, flour, milk, molasses, and shortening (for the history of shortening, see my Ozark Honey-Oatmeal Cookies, 2017/10/30).  These flat corn cakes were a staple in young U.S.A.

In England, pancakes are without a rising agent, using primarily flour, eggs, and milk, which results in their being close to French crepes.  Served for a sweet dessert or as a savory main course, these British cakes date back centuries, for Gervase Markam wrote their instructions in The English Hus-wife (1615); she, however, substituted water for milk and added sweet spices.  That nation’s Yorkshire pudding, a similar receipt to their pancakes, rises only slightly, by the well-beaten air in this batter without leaven.

These English unleavened varieties of flannel cake differ from their risen form found in Scotland, which includes baking soda and cream of tartar;  there are also numerous variables in Wales-among which some incorporate yeast, others oatmeal.

African pancakes, such as those in Kenya and South Africa, most often resemble the English crepe.  In Afrikaans, these unleavened English crepes are known as pannekoeke, while plaatkoekies refer to American-style “silver dollar” risen pancakes.  In Uganda, the pancake is united with their staple banana, usually being served at breakfast or as a snack.

Of all the vast productions, present-yet differing-in almost every nationality, the Ethiopian one enchants me the most; there they have injera, a very large spongy affair, which acts as a huge platter for their stews and salads to be served on at their feasts.  With the right hand, one tears the edges off this yeast-risen flatbread, to scoop up the meal, finally eating the underlying “tablecloth”, in which all the foods’ juices have been absorbed.  In 1984, I had the great pleasure of spending a whole day with an Ethiopian family in Billings, Montana, while they taught me how to cook and eat this authentic repast-I was fascinated with its injera, which simultaneously acted as a plate, an eating utensil, and finally the food itself.

Of all these above mentioned recipes, our Norwegian oven pancake is the most simple.  Enjoy this festive delight, which only takes minutes to assemble.  It is indeed glorious!


Bee Wilson, Consider the Fork (New York: Basic Books, 2012, 2013), p. 147.

James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), p. 52.

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 548.

Amelia Simmons, American Cookery, 1796 (Grand Rapids, Michigan: William B. Eerdmans Publishing Co., 1965, reprinted), p. 57.

pancake right out of oven

Norwegian Oven Pancake  Yields: 6 servings.  Total prep time: about 45 min/  active prep time: 15 min/  baking time: 30-40 min.  Note: leftovers are delicious either cold or at room temperature.

6 lg eggs

1/2 c sugar  (Coconut sugar is ideal; for its health benefits, see Zucchini Bread, 2017/07/24.)

3/4 c flour  (Bob’s Red Mill organic, unbleached white flour is high quality, or substitute whole wheat pastry flour.)

1 tsp salt  (Real Salt, pink salt, is important for premium health; available at nutrition center in local supermarket.)

1 tsp vanilla

2 1/2 c milk  (May use an alternative milk, such as hazelnut or almond.)

piece of butter the size of an egg, about 5 tbsp

  1. Preheat oven to 375 degrees.
  2. With an electric mixer, beat eggs in a large bowl; blend in sugar, salt and vanilla; gently, quickly mix in flour.
  3. Meanwhile, melt butter in a 9” x 13” pan in hot oven; watch carefully.
  4. batter before baking

    Very slowly add milk to above egg mixture, beating continuously.

  5. When butter is melted, roll it around baking dish, coating entire pan.
  6. Pour batter in greased baking dish.  Bake for 30-40 minutes, or until batter is set.
  7. Serve hot.  (Cold leftovers are also great!)

1970’s Atomic Muffins

atomic muffins

My heart has always longed for ideal eating habits, though I haven’t always possessed the capacity for their required discipline.  Natural foods first came into my life in the early seventies, in my eccentric college town of Missoula, Montana.  It was there a friend taught me this powerful atomic muffin recipe.

Then I was attempting to nurture my body with the best; I looked great on the outside-118 compact pounds clothed in the best of vestures-but my insides were another story, for I had the hidden disease of bulimia, which was with me for a total of 3 years; half way through this, I briefly became anorexic and was admitted to Calgary, Alberta’s Foothills hospital, weighing 88 pounds on my mother’s scale.  There a rising physician, who was just breaking into this then unknown field, cared for me.

Eating disorders were rare at that time, though now they are commonplace.  My heart breaks for those that suffer thus, for I know firsthand their devastating grip.

During the years that followed this hospitalization, I went from an extreme 88 to a gross 226 pounds, before I surrendered and God brought complete healing to me: I now have a beautiful, healthy physique, and I eat sanely, with an ability to make balanced choices, having an innate strength to neither over- or under-consume.

This privilege grew progressively.  As a direct answer to an earnest cry for help, it initiated with my courageous act to turn from the bulimic darkness, on a crisp November day in 1978.

Back then, my jaws would hurt from daily, nonstop eating and purging; it was during this fiery torment that I sought the help of a Catholic priest, whom by chance I had heard was successfully recovering from alcoholism; thus, I trusted the hope, visible in his mastery of obsession, to spill over into my life.

My plans were to purge one last time before my 1 PM appointment, but I awoke to late to do so; hence, the first ominous hurdle presented itself, with my intense temptation to skip the meeting.  Something bigger than I, however, got me there.

With this glimmer of determination, I arrived at this parish, unknown to me, in a small neighboring town, only to suffer the second attempt to stop my breakthrough: the priest answering my knock informed me that his superior, the recovering alcoholic, was unavailable.  My instinct was to flee, but I blindly accepted his proffered services instead.

This man, whether knowingly or unknowingly, told me my bulimia wasn’t sin, but rather something beyond my control; he suggested that I stop doing it; at the same time he administered grace, saying that IF upon occasion I failed, I was to ask the Father for forgiveness, and immediately return to my new eating.  All this miraculously seemed doable, for the seed of faith had been established.

I will never forget leaving this sanctuary and walking out into the parking lot, where the asphalt seemed to dance with the reflection of God’s light, from Montana’s perpetual Big Sky.  Indeed my soul was dancing along with this lively, beautiful pavement; my new birth had begun!

At about three weeks into this profound freedom, a stark overwhelming urge to purge an excessive meal assailed me, in which there was actual physical weakness, as I staggered going back and forth toward a public bathroom.  This moment became a crucial step in proving my liberty, for it was then I decisively turned from death to life: clarity came with the vivid memories, both of the sweet peace experienced during this abstinence, as well as the subsequent pleasures derived from foods that I was now able to actually taste; there was vital victory as I successfully turned, moving to the place where  life and my friends were waiting.

It got much easier after that.  Only once in all these 50 years did I give into this lie, for I slipped into this old habit for a week, when I was desperately trying to loose a few pounds, before leaving for Paris in 1985; a greater than I brought me back to my senses, and I stopped as suddenly as I had started.  While in Dijon, France, after an exceptionally large meal, I was tested, however, to see if I really meant business.  Only by grace did I stand, not purging my grotesque meal.  Never again have I returned to this inferno; honestly, I am no longer even faintly tempted.

In this same way, though with much less drama, all my food consumption has been refined: first I receive inspiration for better habits, whether it be the exclusion of a given matter, or the addition of something new; next, I weigh and balance the suggestion, getting clear in my heart what is best for me; then, I initiate the change, which often comes with challenges at first.

I find that we are generally tested, when establishing all new behavior; such testing, however, provides proof of the pudding, for it fixes newly-won-rights indelibly.  Now I thank God, not for the attacks themselves (which aren’t of him), but for the rich strength provided in overcoming them, through our partnering with his grace.

Bless our food, bodies, and hearts always!

grinding flour with an attachment for a Kitchen Aid mixer

Atomic Muffins  Yields: 2 dozen.  Total prep time: 3/4 hr/  active prep time: 30 min/  baking time: 15 min (if you have 2 muffin pans).

1 c raisins, soaked in boiling water for 15 minutes

1/2 c oil  (Grape seed or avocado oils are best for heating to high temperatures, without producing carcinogens.)

3/4 c sugar  (Coconut sugar is ideal-see Zucchini Bread, 2017/07/24, for information on this sugar.)

2 tbsp molasses

2 lg eggs  (Organic free-range eggs are healthiest.)

1 c whole wheat pastry flour  (May grind 2/3 c organic soft winter white wheat berries to make a cup of fresh-ground flour.)

1/4 c barley or spelt flour

1 tsp salt  (Real Salt, pink salt, is so important for premium health; available in nutrition center at local supermarket.)

1/2 c powdered milk

1/2 c nutritional yeast  (Available in bulk at many stores, such as our local Winco.)

3/4 c wheat germ

1/2 c old fashioned rolled oats  (Organic in bulk is only slightly more expensive and much more nutritious.)

1/2 c sesame seeds

1/2 c sunflower seeds

3/4 c pumpkin seeds

1/2 c nuts, chopped

1 1/2 c milk  (May use an alternative milk, such as almond or hazelnut.)

Coconut Spray Oil  (Pam is available at most supermarkets; our local Winco brand, however, is far cheaper.)

  1. easy mixing of dry ingredients in a sealed storage bag

    Preheat oven to 375 degrees.

  2. If grinding fresh flour, do so now (see photo at top of recipe).
  3. Cover raisins with boiling water; set aside for 15 minutes, for them to plump up.
  4. In a large bowl, blend oil, sugar, and molasses; add eggs; beat well.
  5. In a gallon-size sealed storage bag, shake together all dry ingredients, including seeds and nuts, until well mixed (see photo above).
  6. Alternately blend dry ingredients and milk into oil mixture, using just half of each at a time, until all is incorporated.  (Note: if using fresh-ground flour, preferably let batter rest in bowl for 20 minutes before baking, as it is a coarser grind and doesn’t absorb the moisture as quickly as store-bought flour; see photo below.)
  7. bowl of batter

    Spray muffin pans with oil; spoon batter into cups; bake for 14 minutes, or until a toothpick comes out clean.  (It is best to lean on the side of under baking, so muffins remain moist.)

  8. Remove from pan and cool on waxed paper.
  9. Keep muffins in refrigerator; the freezer, however, provides even better storage, if using them over an extended period.
  10. These are indeed atomic in nutrition!

1880’s Ozark Honey-Oatmeal Cookies

Ozark honey-oatmeal cookies

My library holds many old cook books, some copyrighted in the 1800’s; I also have a number of facsimiles, exact reproductions of the originals.  These aren’t considered costly with collectors, but are highly valuable to me, with their precise historical evidence required for my work.

A number of these republications help me with my need for early U.S.A. food history.  For instance one illuminates the 18th century: American Cookery, by Amelia Simmons; this was the first truly U.S. cook book, with such strictly American dishes as Indian pudding, Indian slapjack (pancakes), and johnnycake (flat corn cakes).  All early cook books, that were published on our soil, prior to this 1796 publication, were actually reprints of English cook books, none of which contained American ingredients such as: cranberries, clams, cornmeal, shad (fish of the genus Alosa), terrapin (turtles), etc.  Interestingly, recipe books were not in demand in our young country, where rivaling colonial plantations jealously guarded their family’s treasured receipts, and rich city dwellers adhered to their individual Old World cooking traditions.

In a recent cooking class, I taught Ozark Honey-Oatmeal Cookies from one of my facsimiles: the Silver Dollar City Edition of Miss Parloa’s New Cook Book, by Maria Parloa, which Washburn-Crosby Co. published in Boston originally, in 1880.  Its facsimile was issued at an unknown date during the 20th century, by General Mills, the successor to Washburn-Crosby Co.  Access the fascinating history of Maria Parloa, her cook books, these two flour mills, and this period cuisine at my following entries: 1800’s Escalloped Salmon (2017/04/17), 1880’s Minced Cabbage (2017/04/24), and 1880’s Clam Chowder (2017/01/30).

These cookies call for shortening; its definition is fat used in cooking, made from animal, vegetable, or compound manufactured substances.  Examples of the latter are margarine, discovered in France in 1869, and Crisco, which is a hydrogenated vegetable oil, created in America in 1911; Crisco usually comes to mind when shortening is mentioned today.

The term shortening, however, first surfaced in the early half of 18th century; it is considered to be American.  As far as cook books are concerned, it appeared in several of Amelia Simmons’ recipes in American Cookery, 1796, such as johnnycake and “another plain cake”, though she doesn’t define the word.

In the April 6, 1892 edition, the New York Times promoted Cottolene, as a “New Shortening…a vegetable product far superior to anything else for shortening and frying purposes”.  This, the first hydrogenated vegetable oil, was primarily used as a cooking medium, in some households.

In June of 1911, Procter and Gamble began selling hydrogenated cottonseed oil, as Crisco (short for “crystallized cottonseed oil”); they discovered this shortening in their quest to generate a raw material for soap, through a technique that had its origins in 1897 France.  Because of an intense promotional campaign, it became the first popular national shortening product of its kind (this ingredient is extremely prevalent in 20th century recipes).  To this day, Crisco remains the best known brand for this item in the U.S.; there are other well-known brands in a number of other countries.

These Ozark Honey-Oatmeal Cookies allow for a healthy means to satisfy our sweet tooth, for they are made with such powerful foods as: organic oats, semi-sweet chocolate chips, organic raisins, unsweetened coconut flakes, pumpkin seeds, nuts, raw honey…In place of refined sugar, I use the healthy alternative coconut sugar.  The recipe from this 1880’s cook book calls for shortening, which probably referred to either butter or lard initially, though those baking from its facsimile, in the 20th century, would have used then popular Crisco; I leave this choice up to you.

This recipe is easy to make and is extremely good!  Enjoy.


  1. Facsimile of Amelia Simmons, American Cookery, 1796 (Grand Rapids, MI: William B. Eerdmans Publishing Co., 1965), pp. 57, 58.
  2. Silver Dollar City Edition of Maria Parloa, Miss Parloa’s New Cook Book (Minneapolis: Washburn-Crosby Co., 1880); this facsimile was reproduced by General Mills at an unknown date  in the 20th century.
  3. Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), pp. 183-186.

mixing oatmeal into dough in stages

1880’s Ozark Honey-Oatmeal Cookies  Adapted from a recipe in General Mills’ 20th century Special Silver Dollar City Edition of Maria Parloa, Miss Parloa’s New Cook Book (Boston: Estes and Lauriat, 1880).  Yields: 4 1/2 dozen.  Total prep time: 1 hr.

1 3/4 cup flour  (May grind 1 1/3 cups organic hard red spring wheat berries-I choose this berry for its high protein content-this makes 2 cups of flour; BE SURE to remove 1/4 cup of flour, after it is ground, for the required 1 3/4 cup.)

1/2 cup butter, or shortening

1 1/4 cup sugar  (I use coconut sugar for its health benefits.)

2 large eggs

1/3 cup honey

1 tsp baking soda

1 tsp salt  (Real Salt is important for health; available in nutrition center at local supermarket.)

2 cups oats  (Organic is only slightly more expensive; so much healthier.)

1/3 cup unsweetened coconut flakes  (Available inexpensively in bulk at our local Winco.)

1/3 cup pumpkin seeds

1/3 cup nuts, chopped

1/3 cup raisins  (Organic is important; available reasonably at Trader’s.)

1/2 cup chocolate chips  (High quality, semi-sweet chocolate chips are available at Trader Joe’s.)

Parchment paper, wax paper, and 2 cookie sheets

  1. Preheat oven to 375 degrees.
  2. If grinding your own flour, begin to do so now.
  3. In a large bowl, cream butter and sugar with a fork; beat in eggs, one at a time; blend in honey.
  4. placing dough on parchment paper

    Stir salt and baking soda into flour in another large bowl.  (May place these ingredients in a sealed gallon-size storage bag and shake vigorously.)

  5. Mix this flour mixture into the shortening/sugar/eggs; do not over beat the dough, as this makes cookies tough.
  6. Stir coconut, pumpkin seeds, nuts, chocolate chips, and raisins into this mixture, distributing evenly.
  7. Mix half the oats into this dough gently (see photo at top of recipe); add other half; stir with a large rubber spatula or spoon, just until blended.
  8. Using a teaspoon, drop dough 2 inches apart on parchment-paper-covered cookie sheet, shaping rounds roughly with fingers, as you go (see above photo).
  9. Place pan in preheated oven for about 9-10 minutes, or until golden brown.
  10. Meanwhile start a second pan, by shaping dough on another piece of parchment paper.
  11. When first pan is done, immediately start baking this second pan.
  12. cookies baked to perfection

    Cool baked cookies on cookie sheet for 2 minutes.  Remove and place them on a large piece of wax paper (see photo).

  13. Using a new piece of parchment paper, prepare the third pan of cookies, to be ready for the oven as soon as second batch is done; repeat until all the dough is used.  (Pans should be cool before spooning dough on them.)
  14. These freeze well, to have on hand for healthy snacks.

Scottish oat scones and more…


One spring day in Montana’s Big Sky country changed my creative life forever.  An imaginative oil painting of mine was drying in the living room; my tiny, efficient kitchen brimmed with Spanish tapas; I was entertaining the arts and entertainment editor of the Billings Gazette, whom I knew from my acting world.  She was going to review my article on the historical buildings of this largest city in Montana, for my hopes were she would publish it. She spoke prophetically over me, as we indulged in our lavish repast:  “Leave these other artistic quests; seek your true strength of creating quaint, delectable foods; start catering!”

Thus, I launched my business in 1982, with all the passion of my former poetic attempts.  My first catering assignment was that June, when this editor published her article on one of my French dinners, thus giving the needed exposure to my new dream.  It was a marvelous meal of bouillabaisse (fine fish stew) with all the trimmings; a memorable evening that marked the beginning of my knowing the joy of my life’s calling.

This fire in my soul originated in southern Montana, but in a very short time my eager endeavors spread north, for I catered elegant historical feasts in my home town, of East Glacier Park, and the surrounding area. Here groups would have me return each summer to present my “latest creation”.

One such group had me cater my delicacies to them yearly, for several decades.  How they blessed me: they treated me like fine gold as a guest in their home; they paid for luxurious, needed massages during my intense labors; there was a memorable night out on their sailboat on Flathead Lake; and so much more…

An old-time friend invited me over for this scone recipe during one of these trips north; hence, I fell in love with this slightly sweet, nutty breakfast delight from Scotland.  I have been making these scones ever since they held me spell-bound, on that morning in the early 1980’s; I am convinced you’ll be sold on them, too.

Scottish Oat Scones  Yields: 12 servings.  Total prep time: 40 min/  active prep time: 20 min/  baking time: 20 min.

1 egg

2/3 cup butter, melted and slightly cooled

1/3 cup milk or cream

¼ cup sugar (coconut or cane sugar is best)

1 ½ cup whole wheat pastry flour (or grind 1 cup soft, winter wheat berries to make 1½ cup flour)

½ cup unbleached white flour (I prefer Bob’s Red Mill)

1 ¼ cup old fashioned rolled oats (organic is best, available in bulk at most supermarkets)

1 tbsp baking powder

1 tsp cream of tartar (much cheaper when you buy in bulk food section)

½ tsp salt (Real Salt is best, available in the nutrition center of your local supermarket)

½ cup currants, raisins, or cranberries

spray oil (coconut spray oil is best)

  1. Preheat oven to 400 degrees.
  2. Beat egg in a large bowl. Mix in butter and milk. Add sugar and beat well.
  3. Place all other dry ingredients except fruit in a sealed storage bag. Shake well. Add this to above liquid mixture. Beat thoroughly.
  4. Stir in fruit; let sit for 10 minutes.
  5. Shape dough to form a ball. Pat out on a cookie sheet, sprayed with oil, to form an 8-inch circle. Mark 12 wedges in dough with a sharp knife. (Note: You may bake this on an ungreased stone, which will require almost double the baking time.)
  6. Bake until golden brown in center of oven for about 12-17 minutes. (Time will vary with cookie sheet vs. stone; stone will take up to 30 minutes.) Center should be slightly moist. Do not over bake.
  7. Remove from oven and cool on pan for 5 minutes. Transfer to serving plate; may serve warm, or at room temperature.