Canadian Butter Tarts

For a printable version of this recipe, click here.

Makes 18 medium tarts

Ingredients

  • 1 cup currants

  • 3 tablespoons batter butter

  • 3 tablespoons cream

  • 1 cup brown sugar

  • 1 teaspoon run flavoring

  • 1 egg, beaten

  • 18 unbaked tart shells

Method

  1. Preheat oven 375 to 400 degrees.

  2. Pour boiling water over currants and allow to stand till soft.

  3. Drain well.

  4. Melt butter. Add cream, brown sugar and rum flavoring.

  5. Add currents. Stir in egg.

  6. Fill tart shells and bake for about 15 to 20 minutes or until pastry and filling our light brown.

Recipe by member Betty Agnew,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Simnel Cake Cupcakes

For a printable version of this recipe, click here.

Simnel cake originated years ago in connection with mothering Sunday. In England mothering Sunday was a day in March when girls in domestic service were given a day off to visit their mothers and take them a cake and flowers. In country churches in England even today children are often given a posy in church to take home.

Ingredients

Batter

  • 3/4 lb. of butter

  • 1 lb. of sugar

  • 6 eggs

  • 2 1/2 cups of sifted flour

  • 12 ounces of currants

  • 1/2 a cup of mixed peel, put through meat grinder

Almond paste filling

  • 6 oz almond paste

  • 3/4 cup granulated sugar

  • 2 eggs

  • 6 tablespoons flour to stiffen

Method

  1. Preheat oven to 350 degrees .

  2. Cream together butter and sugar. Beat in eggs, one at a time. Add flour, currants, and mixed peel. Mix well.

  3. Mix all almond paste filling ingredients thoroughly. Put 1 teaspoon cake batter in lined cupcake tin. Add half teaspoon of paste. Top with cake batter. Bake for 30 minutes.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Dundee Cake

For a printable version of this recipe, click here.

Ingredients

  • 3 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 3/4 teaspoons salt

  • 1/4 teaspoon nutmeg

  • 1 1/2 cups of dried currants

  • 1 Cup mixed candied fruits and peels

  • 1 Cup raisins

  • 3/4 cup Golden raisins

  • 1/2 cup candied cherries, halved

  • 1 1/4 cup soft butter or margarine

  • 1 Cup sugar

  • 5 eggs

  • 1/4 cup sliced blanched almonds

Method

  1. Preheat oven to 325 degrees.

  2. Grease 9-inch tube pan.

  3. Sift flour with baking powder, salt and nutmeg.

  4. In large bowl combine currants, candied fruits, and peels, raises, and cherries. Mix well.

  5. In another large bowl with electric quick skirt on medium, beat butter with sugar until light and fluffy.

  6. Add eggs one at a time, beating well after each addition. At low speed gradually add flour mix, beating until well combined.

  7. With wooden spoon stir fruit mix into batter until combined.

  8. Turn into prepared pan, smooth top.

  9. Sprinkle with almonds. Press gently into top.

  10. Bake one hour 20 minutes or until tester comes out clean.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Queen Mother's Cake

For a printable version of this recipe, click here.

This cake was baked by the Queen herself in the palace kitchen. The recipe is to be sold for charitable purposes only.

Ingredients

Cake

  • 1 cup chopped dates

  • 1/2 teaspoon baking soda

  • 1 cup boiling water

  • 1 cup sugar

  • 1/4 cup butter

  • 1 beaten egg

  • 1 1/2 cups sifted flour

  • 1 teaspoon vanilla

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

Frosting

  • 5 tablespoons confectioners’ sugar

  • 5 tablespoons cream

  • 5 tablespoons butter

Method

  1. Preheat oven to 350 degrees.

  2. Pour boiling water over combined chopped dates and baking soda.

  3. Let stand while mixing sugar, egg, flour, vanilla, salt, and baking powder.

  4. Add to date mixture.

  5. Pour into 9 x 12-inch greased pan.

  6. Bake for 55 minutes. Let cool completely before frosting.

  7. Combine frosting ingredients. Mix at spreading consistency. Spread on cake. Sprinkle with nuts and or coconut.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Queen Elizabeth Wedding Cake

For a printable version of this recipe, click here.

This is the “Christmas cake” recipe that Linda served at the Tea held at Mountbatten House during the Bi-annual Convention, May 1997. The recipe will make 2 x 8- or 9-inch cakes or 4 x 6-inch cakes.

Ingredients

  • 1 lb. of butter

  • 1 lb. of sugar

  • 1 lb. self-rising flour

  • 8 egg

  • 1 teaspoon cinnamon

  • Juice of half lemon

  • Whiskey dash (no less than a tablespoon in other words as much as you like)

  • 1/2 teaspoon ground Mace

  • 1 lb. raisins

  • 1 lb. sultanas’ (golden raisins)

  • 1/2 lb. currents

  • 1/4 lb. glace cherries, quoted

  • 1/4 lb. mix candied peel

  • 1/4 lb. almonds, chopped

  • Juice of half orange

Method

  1. Cream together butter and sugar, add beaten eggs and blend well.

  2. Mix together flour and spices and add to the creamed mixture.

  3. Add fruits, nuts, juices, and whiskey, blending well.

  4. Grease and line with wax paper the bottom of springform cake pans.

  5. Divide mixture evenly between pans. Bake at 300 degrees for approximately 1 1/2 hours for large cakes or one hour for smaller cakes.

  6. The cakes are done when a toothpick inserted into the center comes out clean.

  7. These cakes are best made at least eight weeks before Christmas and will keep very well, wrapped in wax paper, and then foil, and stored in the refrigerator or an airtight tin.

Recipe from member and Mountbatten Home Board President Linda Jessett,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Kurma

For a printable version of this recipe, click here.

A quick chicken curry from Southern Africa.

Ingredients

  • 1 chicken, cut into pieces

  • 3 tablespoons oil

  • 1 large onion, sliced

  • 1 inch piece fresh ginger, chopped, or 1 teaspoon of ground ginger

  • 3 medium cloves garlic, sliced or slivered

  • 1 teaspoon salt

  • 1 stick cinnamon

  • 2 cardamom pods

  • 2 whole cloves

  • 2 whole peppercorns

  • 2 teaspoons cayenne pepper or two small Chili Peppers

  • Turmeric for coloring

Method

  1. Wash the chicken and pat dry.

  2. In a large stew pot, such as a Dutch oven, combine all the ingredients.

  3. Cook, stirring consistently, until steaming.

  4. Reduce the heat, add about 1 cup water, cover, and simmer until chicken is done.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Picadillo

For a printable version of this recipe, click here.

Ground pork with tomatoes and potatoes. This recipe is from the Philippines. There, tomatoes or camatis, are used more than any other vegetable with hot dishes. Serves 4.

Ingredients

  • 1 lb. ground pork

  • 2 tablespoons oil

  • 3 garlic cloves, crushed

  • 1 small onion, chopped

  • 2 cups water

  • 2 tomatoes, peeled and chopped or about two cups of canned tomatoes

  • 2 medium potatoes, peeled and cut into half inch cubes

  • 1 teaspoon of salt half teaspoon black pepper

  • Cayenne pepper, optional

Method

  1. Brown pork in oil in a skillet. If the pork is fatty, don't bother with the oil.

  2. Add garlic, onions, and water.

  3. Cover and cook for 25 minutes.

  4. Add tomatoes, bring to boil, add potatoes, salt, and pepper.

  5. Add cayenne to taste cook for 10 minutes or until potatoes are tender.

  6. Good with a tossed salad and rolls or bread.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Fidget Pie

For a printable version of this recipe, click here.

A 16th-century country farm recipe from Shropshire. Best using slices of gammon.

Ingredients

  • 1 lb. of potatoes

  • 1 lb. of apples

  • 1 1/2 lbs. of bacon

  • Seasoning

  • 1/2 a cup of chicken stock

  • 1 tablespoon of molasses

  • Pastry top (pie crust or puff)

Method

  1. Peel potatoes and apples and thinly slice.

  2. In a well-greased Pyrex dish, layer potatoes, bacon and apple.

  3. Season well.

  4. Moisten with stock.

  5. Cover with pastry. Cook for about one hour.

Recipe by member Pat Lutwyche,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Ground Beef Curry

For a printable version of this recipe, click here.

A Kenyan classic. Serves 4.

Ingredients

  • 1 cup onions, sliced

  • 1 lb. of lean ground beef

  • 1 1/2 teaspoons Curry powder

  • 5 cloves’ garlic, crushed

  • 1 tablespoon minced ginger root

  • 3 medium tomatoes, sliced

  • 1 tablespoon tomato puree

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon fresh coriander, chopped or one teaspoon ground coriander

  • 1/2 a cup of water

  • Salt to taste

Method

  1. In frying pan sauté onions and ground beef in two tablespoons of oil until browned.

  2. Skim fat. Add rest of ingredients. Cook for 20 minutes over medium heat to blend flavors.

Notes

  • Additional ingredients can be added. Potatoes peeled and cut into small pieces or and chopped spinach is a nice addition. Adjust cooking time to allow for any additions ingredients to be cooked thoroughly.

  • Serve over rice.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Keema Korma Curry

For a printable version of this recipe, click here.

A Bengal ground meat curry. Serves 6.

Ingredients

  • 2 lbs. ground beef

  • 2 cups plain yogurt

  • 4 teaspoons Curry powder

  • 1 1/2 teaspoons of salt

  • 1 1/2 cups of minced onions

  • 2 cloves garlic, minced

  • Butter

Method

  1. Combine meat, yogurt, curry powder, salt, onions, and garlic.

  2. Mix thoroughly. Cover and refrigerate for at least three hours.

  3. Melt butter in heavy saucepan or large cast iron frying pan. Add meat mixture. Cover and cook on a very low heat for one hour, stirring frequently.

  4. Serve with rice.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Yorkshire Pudding

For a printable version of this recipe, click here.

8 servings

Ingredients

  • 2 tablespoons roast beef dripping or oil

  • 2 eggs

  • 1 cup of milk

  • 1 cup sifted all-purpose flour

  • 1/2 a teaspoon of salt

Method

  1. Preheat oven to 425 degrees.

  2. In medium sized bowl beat eggs, flour, milk, salt with beater to make a smooth batter.

  3. Heat drippings or oil in 10-inch pie plate in oven.

  4. Remove and pour in batter. Bake 25 minutes or until deep golden brown.

  5. Serve immediately with roast beef.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Beef in Dark Ale with Horseradish Dumplings

For a printable version of this recipe, click here.

Casserole serves 6

Ingredients

Beef Mixture

  • Seasoned flour

  • 2 pounds of lean stewing beef, cubed

  • 3 tablespoons of vegetable oil

  • 3 large onions. peeled and coarsely chopped

  • 2 teaspoons of sugar

  • 1 teaspoon of dry English mustard

  • 1 tablespoon of concentrated tomato puree

  • 1 Bay leaf

  • 1 strip of orange rind about 1 inch x 3 inches

  • 1 teaspoon of thyme (half this amount if it is dried thyme)

  • Salt and pepper

  • 1 pint of dark ale such as Guinness or your brew of choice

  • 1 pound of carrots, peeled and cut into sticks

Horseradish Dumplings

  • 2 ounces of fresh brown bread crumbs

  • 2 oz plain flour

  • 2 ounces of shredded suet

  • 1 teaspoon of baking powder

  • Salt and pepper

  • 1 egg, beaten

  • Horseradish sauce or relish (bottled)

Method

  1. Placed seasoned flour in a large plastic bag and add meat. Shake bag until cubes are covered with flour. Remove and shake off excess flour.

  2. Heat 2 TBSP of oil in a heavy saucepan. Fry meat in batches in hot oil until sealed and browned on all sides. Remove with a slotted spoon and set aside.

  3. Add remaining spoonful of oil to pan and fry onions until well browned.

  4. Add sugar, mustard, tomato puree, bay leaf, orange rind, thyme, salt, and pepper to taste and dark ale. Bring to a boil, stirring well. Return meat to pan.

  5. If liquid does not quite cover meat, top up with water. Cover and simmer over a low heat, or in a low oven, for 2 to 2 1/2 hours or until meat is tender.

  6. About 30 minutes before serving, prepare dumplings.

  7. Mix dry ingredients and season. Bind with egg to make a firm dough.

  8. Roll into sausage shape on a floured work surface and divide into 6 equal portions. With floured hands roll each portion into a ball. Poke a hole into side of each ball. Into the hole put a little horseradish sauce or relish. Close hole and seal well.

  9. About 20 minutes before serving, cook the dumplings in gentle simmering salt water or stock.

  10. Steam carrots until tender but still crisp. Stir carrots into beef mixture.

  11. To serve, spoon portions onto 6 hot plates. Top each serving with a dumpling.

Recipe by member Terry Rigdon,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Indian Vegetable Budgea

For a printable version of this recipe, click here.

Ingredients

  • Onions

  • Cauliflower

  • Potatoes

  • Carrots

  • Curry powder

Method

  1. Cook potatoes, cauliflower, and carrots in salted water until done.

  2. In another pan or skillet put butter and fry onions and curry powder together.

  3. Sauté for 2 minutes and then add the cooked vegetables until heated through.

Recipe by member Eleanor Inforzato,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Ural Dal

For a printable version of this recipe, click here.

Ingredients

  • 8 ounces of lentils

  • 1 medium onion

  • 3 ounces of butter

  • 1/2 a teaspoon of cumin seed

  • 1 teaspoon of coriander

  • salt to taste

  • 1/2 a teaspoon of ginger

  • 1/2 a teaspoon of turmeric half teaspoon of chili powder

Method

  1. Wash lentils and soak in cold water for 2 to 3 hours.

  2. Sliced onions finely and drained the lentils.

  3. Heat fat add cumin and lentils and fry for 3 to 5 minutes.

  4. Add coriander, salt, ginger, turmeric, and chili and continue frying.

  5. Add enough water to come to an inch above the lentils.

  6. Bring to a boil, then simmer over low heat until lentils are tender, and water is absorbed.

  7. Heat 1 ounce of fat and fry onions until golden brown.

  8. Turn onions and fat into lentils and serve.

Notes

  • Sliced tomatoes may be cooked with lentils.

Recipe by member Eleanor Inforzato,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Maharagwe

For a printable version of this recipe, click here.

Kenyan spiced red beans in coconut milk. Serves 4-6

Ingredients

  • 1 Cup dried red kidney beans

  • 2 medium sized yellow onions chopped

  • 1 to 2 tablespoons of oil

  • 2 to 3 tomatoes chopped

  • 1 teaspoon of salt

  • 2 teaspoons of turmeric

  • 1 1/2 teaspoons of cayenne pepper

  • 2 cups coconut milk see note below

Method

  1. In a large pot cover beans with water and simmer until tender.

  2. sauté onions in oil until golden brown.

  3. Add the onions and remaining ingredients to the pot and simmer another several minutes until beans are very tender and tomatoes are cooked.

  4. Serve over rice.

Notes

Coconut may be purchased at a Chinese or Indian grocery. There you will find it in cans, solid refrigerated chunks, or packets. The sweetened canned coconut milk sold in grocery stores is not suitable. The packets are convenient and inexpensive such as the “Santan” brand from Malaysia. The directions for reconstituting are on the back. If you cannot buy these products make coconut milk with unsweetened desiccated coconut and hot water. Put One Cup of desiccated coconut in a bowl add two cups of boiling water. Stir and let it sit until it cools to lukewarm. Squeeze with your fingers and drain through a fine sieve. Discard pulp. Refrigerate for up to one week if you do not use it right away.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Irish Potato Soup

For a printable version of this recipe, click here.

Ingredients

  • 2 lbs. of potatoes

  • 2 ounces of butter

  • 6 cups of half milk and water (or half milk and stock)

  • Chopped chives or parsley

  • 2 medium onions

  • 1 Cup of light cream

  • 6 rashers of streaky bacon, crisply fried

  • Salt and pepper

Method

  1. Melt butter in a saucepan.

  2. Add peeled sliced onions and cook gently, do not let them brown.

  3. Season to taste and then add the milk/water/stock mixture.

  4. Cover and cook gently for about 1 hour.

  5. Sieve or put into a liquidizer until pureed.

  6. Add cream, gently reheat but do not boil.

  7. Serve with freshly chopped chives or parsley and top and bacon rashers.

  8. The soup can also be made using leeks.

  9. Additional garnishes instead of bacon are chopped prawns or small dices of lobster.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Mulligatawny Soup

For a printable version of this recipe, click here.

Ingredients

  • 1 3/4 pints of stock

  • 1 ounce of flour

  • 1/4 ounce of sugar

  • 1 ounce of clarified fat or butter

  • 3/4 of an ounce of Curry powder

  • 1 onion

  • 1 small apple

  • 1 tomato

  • 1 teaspoon of salt

  • 1/2 a teaspoon of mustard (dry Colman’s)

  • 2 ounces of rice (to be boiled)

Method

  1. Mince the onion and apple.

  2. Heat fat, fry onion well, and then add apple and chopped tomato frying until soft.

  3. Add Curry powder and flour and sugar.

  4. Fry for three minutes and add half the stock stirring until it boils.

  5. Add rest of stock and boil for about 45 minutes.

  6. Rub through a sieve and return to saucepan season and add mustard and reheat.

  7. While soup is cooking boil rice until soft in boiling salted water.

  8. Strain and run cold water through the rice to separate grains.

  9. Reheat rice and serve separately sprinkled with finely chopped parsley.

Recipe by member Terry Rigdon,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Cullen Skink

For a printable version of this recipe, click here.

From the Moray Firth area of Scotland

Ingredients

  • 1 large smoked or finnan haddock

  • 1 chopped onion

  • 3 cups of milk

  • Mashed potatoes as needed

  • 1 tablespoon of butter

  • Salt and pepper

  • Mace

  • 2 tablespoons of cream

  • Parsley

Method

  1. Skin haddock and put into shallow pan or casserole dish.

  2. Add just enough cold water to cover. Bring slowly to boil.

  3. Simmer until consistency of haddock becomes creamy.

  4. Remove from pan and part the flesh from the bones.

  5. Break fish into flakes and return bones to water in the pan. Add onion, cover, and simmer gently for 20 minutes. Strain this stock.

  6. Return stock to clean pan and bring to boil.

  7. In another pan, bring milk to boil and add stock with flaked fish. Simmer for three to four minutes but do not allow to stick to pan.

  8. Stir in hot mashed potatoes to make a creamy consistency.

  9. Add butter gradually.

  10. Add salt pepper and mace to taste. Stir in cream before serving.

  11. Scatter chopped parsley over hot soup.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter

Cocky Leeky Soup

For a printable version of this recipe, click here.

Serves 4 to 6

Ingredients

  • 1 small chicken and giblets (2 1/2 to 3 pounds)

  • 1 onion, chopped

  • 6 leeks cut into inch-long pieces,

  • 2 ounces of long grain rice

  • 1 small carrot, grated

  • 3 pints of water

  • salt and pepper

  • 1 tablespoon of chopped parsley

Method

  1. Place chicken, giblets, and onion in large saucepan.

  2. Add water and bring to boil, and simmer for 1 1/2 hours, until chicken is tender.

  3. Remove from heat and skim off any white scum.

  4. Take out giblets and discard. Take out chicken and strip meat from bones; discard bones.

  5. Return meat to the stock. add leeks rice and grated carrot bring back to the boil cover and simmer for a further 20-30 minutes.

  6. Season with salt and pepper to taste. add parsley before serving.

    Recipe by member Betty Hesketh,
    taken from the "Goodies from Great Britain and Other Places" Cookbook
    by     DBE Pennsylvania's Athelstan Chapter

Sausage Rolls

For a printable version of this recipe, click here.

Ingredients

  • 4 ounces of short crust pastry

  • Parsley

  • Sausage meat

  • 1 onion

  • Seasoning

  • 1 egg

Method

  1. Preheat oven to 375 degrees

  2. Finely chopped parsley and onion and combine with sausage meat and seasoning.

  3. Roll out in your hand to about quarter inch diameter.

  4. Roll out pastry to 1/8-inch thickness.

  5. Put sausage meat down one side and dampen edge with milk. Bring pastry over and press edges together, cut pastry into 2-inch lengths and brush with beaten egg.

  6. Bake in a hot oven in for 30 minutes or until golden.

  7. Serve warm or cold.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter