[Sca-cooks] Pizzelles

[Phil Troy / G. Tacitus Adamantius]

On Apr 20, 2006, at 11:13 PM, Kathleen A Roberts wrote:

> On Thu, 20 Apr 2006 20:18:03 -0600
>  "Sue Clemenger" <mooncat at in-tch.com> wrote:
>> Ambrose cream? What is that?
>
> it is heavy cream with some steel cut oats in it so they soften a  
> tad, with a wee bit o' the favorite poison (usually scotch) and  
> some honey whipped up to a whipped cream consistency.
>
> of course you don't need the pizzelles... you can use a spoon or  
> finger...... ;)
>
> cailte

I always understood this was known as atholbrose, apparently a Scots  
variant of a cold posset.

Adamantius




"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04