Bust Your Girdle Cake Food

GIRDLEBUSTER PIE

Steps:

• In a food processor, process the biscuits with the 3 ounces of the soft butter and the chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 9-inch (23cm) pie plate or flan dish. Form a lip of biscuit dough a little higher than the plate or dish if you can. This process takes patience as you need, ideally, to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about 1 hour so it gets really hard. In the meantime, let your ice cream soften, in the refrigerator, just until it can be scooped. Spread the ice cream into the hard biscuit-lined dish to form a layer. Then cover in cling film and return to the freezer.
• Put the syrup, sugar, remaining 3 ounces of butter and the salt, if using, into a saucepan and let it melt over low to medium heat, before turning it up and boiling for 5 minutes. Turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then remove from the heat and let cool. Once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with cling film again.
• When ready to serve, remove the pie from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie leftover, slip it quickly back into the dish and return, covered with cling film, to the freezer.

GRIDDLE CAKES

Steps:

• Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray), and start heating it at medium-high heat.
• Sift together the dry ingredients in one bowl.
• In a separate bowl, combine the eggs, milk, and butter.
• Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.).
• Pour the batter onto the hot pan in about 4" circles.
• Flip the cakes when they get bubbly on the one side.
• Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.
• If the griddle cakes are cooking too fast, reduce the heat.
• Never flip the griddle cakes more than once as this will make them heavy.
• Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.

NORTHUMBRIAN GIRDLE/GRIDDLE CAKES AKA GOSFORTH GRIDIES

Steps:

• Sift salt and flour together, rub in butter until it looks like fine breadcrumbs.
• Add sugar and currants.
• Make a well in the middle of this mixture and add the milk and eggs, stir gently until combined.
• Knead lightly on a lightly floured surface and roll out until it is about 1/2 inch (1.3 cm)thick.
• Cut into small rounds and cook on a well greased griddle for 4-5 minutes each side or until light golden brown.
• Serve hot with butter.

GRANDMA BOWEN'S 'GIRDLE BUSTER' COOKIE PIE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Blend cookies in a food processor until finely crushed. Mix in melted butter. Press crust mixture into the bottom and 1/4 inch up the edges of a 9x9-inch baking dish.
• Bake in the preheated oven for 7 minutes. Set aside to cool.
• Whisk milk and pudding mix together for 2 minutes. Let stand until thickened, about 5 minutes.
• Wipe out food processor and blend together cream cheese, 1 cup whipped topping, and confectioners' sugar. Layer cream cheese mixture over the baked crust. Spread the pudding on top. Top off with the remaining whipped topping.