Recipe - Crowdie Cream

One half cup Rolled oats
1 cup Whipping cream
3 tablespoon Icing sugar
2 tablespoon Dark rum or Scotch whiskey

"In Scotland Cream Crowdie was tradtionally served on Strove Tuesday..."

Preheat oven to 400F. Spread oats evenly over bottom of oven a 9" or 10"
pan layer cake cake pan and toast in middleo f oven, shaking pan
occasionally for about 15 minutes or until flakes are rich golden brown
colour. Watch carefully for any sign of burning and regulate heat
accordingly. Set aside to cool. In large chilled bowl, whip cream with
whisk or rotary beater until it begins to thicken. Add icing sugar and beat
until cream is firm enough to form unwavering peaks on beater when lifted
out of bowl. Lightly stir in rim (I think whisket would be more
traditional); a Tbspful at a time. Then with a rubber spatula, gently but
thoroughly fold in toasted oatmeal. Pile cream into chilled individual
serving bowls or into parfait glasses and serve at once. SERVES:4

SOURCE: The Toronto Star

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini