Cranachan

Particularly interested in knowing how long to toast the oatmeal for whom alcohol must be used and whether it should be chilled before serving?

1 / 2 cup rolled oats
1 cup heavy cream
1 / 4 cup confectioners 'sugar'
1 / 2 teaspoon vanilla extract
1 cup fresh berries
1 tablespoon dark rum (optional)
4 fresh mint leaves for garnish (optional)
MODE
Preheat oven to 350 degrees F (175 degrees C). Oat Spread a thin layer on a baking sheet. Roast in preheated oven for about 10 minutes, or until light brown color. Cool. Remove from the pan to speed cooling.
In a medium bowl, whip cream until stiff but not grainy. Oat Fold in the confectioners sugar, vanilla and toast. Spoon into 4 bowls and garnish with fresh fruit. For an added touch, drizzle a little dark rum over each serving. Garnish with a mint leaf.

If you can wait until the morning I'll get the recipe for you. Can you tell me where you are? I am in Scotland, home Rabbie Burns and John Muir. Good for sale in Scotland, eh. [His 01.25 on] Monday morning

Cranachan

3 c. soup. quick-cooking oats
1 / 2 c. clotted cream
1 tsp tea. honey
fresh raspberries, blueberries, or SM. strawberries
Scotch whiskey

Toast oats in a small dry skillet over medium heat, stirring frequently, until lightly browned, about 3 minutes. Just before serving, whip the cream in a small mixing bowl, gradually adding the honey, until soft peaks form. Stir in the toasted oats. Fold in the berries to taste, sprinkle with whiskey. 2 servings.

Cranachan

Ingredients: Double cream
raspberries
meringue nest
Whisky or Drambuie
icing sugar
vanilla
raspberry

oat bread in the oven or under broiler until golden.
whipping cream, sugar and vanilla pod vanilla to stiff peak consistency, add crushed nest of meringue and toasted oats with chopped raspberries, raspberry coulis and alcohol. then fold together and place in a dish and serve cake. can be refrigerated but not for long because it would cause the oats to lose their crispness.