Archive for the 'English' Category
Eccles cake
Eccles Cake
This cake takes its name from the town of Eccles, England.
4 cups all-purpose flour
2 tablespoons salt
1 1/3 cups shortening
About 12 tablespoon water
1 cup currants
3/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine
For pie crust, mix flour and salt, cut in shortening until size
of small peas*. Add water gradually as needed. Mold into one […]
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Eccles cake
Eccles Cakes
Frozen flaky pastry
2 tablespoons butter
2 tablespoons brown sugar
3/4 cup currants
2 tablespoons mixed candied peel, chopped
Pinch of nutmeg
Pinch of allspice
1 beaten egg white
Sugar to sprinkle
Preheat oven to 425 degrees F.
Stir sugar into melted butter. Add currants, peel, nutmeg and
allspice.
Roll out pastry very thinly and cut 6-inch rounds, using a
saucer. Heap filling in the middle of […]
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Traditional English Tea scones
Traditional English Tea Scones
From the kitchen of Fionn D. - Scottsdale, Arizona
Your tea party will be a great hit with these wonderful
scones!
8 ounces self-rising flour
1 1/2 ounces butter (at room temperature)
1/4 pint milk
1 1/2 tablespoons refined sugar
A pinch of salt
A little extra flour
2 ounces raisins (or more if you like lots of raisins)
Preheat oven to […]
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parkin
Parkin
This gingerbread from England stores well in an airtight
container at room temperature.
Makes one 8-inch square cake
3/4 cup flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
3/4 cup oatmeal
3/4 cup dark corn syrup
1/4 pound butter
1/2 cup light brown sugar
1 egg
1 tablespoon milk
Sift together the flour, salt, baking powder, cinnamon, ginger
and cloves. Blend […]
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Cheese And onions
Cheese and Onions
7 or 8 large onions, peeled and sliced
1 cup water
14 ounces extra sharp Cheddar cheese, shredded
Put half of onions in a microwave proof dish and add water.
Microwave about 15 minutes, drain and put into a glass casserole
dish. Put half of cheese on top of onions. Repeat with remaining
onions, adding them to dish when […]
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