Rich Seed Cake

For a printable version of this recipe, click here.

Ingredients

• 2 cups unsalted butter, room temperature

• 6 cups cake flour

• 6 whole eggs plus 5 egg yolks

• 3 Tbsp. orange or rose flower water

• 3 cups sugar

• 1/3 cup of caraway seeds

• 1/3 teaspoon cinnamon

Method

1. Pre-heat the oven to 350 degrees. Lightly grease and flour two 9-inch springform pans.

2. In a 5-quart bowl using a heavy-duty mixer, cream your butter until smooth.

3. Separate the egg yolks from the whites and put them in separate bowls. Put the yolks into the butter and mix thoroughly.

4. When the butter and eggs are well combined, slowly add the sugar until light and fluffy.

5. Add 3 tablespoons of orange or rose flower water, 1/3 cup caraway seeds and 1/2 teaspoon cinnamon and mix well.

6. With a hand mixer or whisk, beat the egg whites until frothy.

7. Slowly add 1/3 of your flour to the mixture, beat well, then add 1/3 of your frothed egg whites, beat well, and so on until the flour and egg whites are incorporated together to give you a good batter. The batter may seem a little heavy.

8. Divide batter evenly between your two pans and bake in a 350-degree oven for about 1 ½ hours. The last 10 minutes of baking time, turn off the oven and allow cake to finish off with the residual heat. Cake is done when a toothpick is inserted and comes out clean.

Saffron Cake

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Ingredients

• 1/2 tsp saffron

• 2 tbs rosewater

• 1 tsp sugar

• 4 tbsp. lukewarm water

• 1/2 oz yeast

• 4 1/2 cups flour

• 1/2 cup sugar

• 1/2 tsp cloves

• 1/2 tsp mace

• 1 tsp cinnamon

• 2 eggs

• 1/2 cup milk

• 1/4 cup butter, softened

Method

Put the saffron and rosewater into a small saucepan and heat them together, stirring to dissolve the saffron and let them infuse off the heat. Dissolve sugar in the water, add the yeast and stir until blended. Prove the yeast.

In a large bowl combine 3 1/2 cups of the flour, the sugar, and the spices. Make a well and into it break the eggs, then add the yeast mixture, the rosewater, butter, and saffron, and lastly the milk, blending them all together until the dough is smooth and elastic, adding flour as needed. Cover the bowl with a dishcloth and leave to rise in a warm place for about 45 minutes. Punch down and put into an 8-inch tin or bread pan. Let it rise till it is double in size and bake at 350F for 40 minutes. Leave to cool on a rack.

Fairy Butter

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Ingredients

• ½ pound butter

• 2 hard-boiled egg yolks

• 1 tbsp. orange flower water

• 2 tsp sugar

Method

1. Put your eggs until hard; let cool and peel them. Remove yolks.

2. Put the yolks in a large bowl with the sugar and the orange flower water. Beat them all together with the back of a fork or spoon until they come to a fine paste.

3. Add your butter and mix until smooth.

4. Pass this mixture through a fine sieve or strainer onto a plate. Decorate with flowers if you wish.

Notes

• Orange flower water can be purchased online or in Middle East grocers and shops.

The Queen's Favorite Custard Tart

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Chef Marcus Wareing's decadent custard tart was his grandmother’s cherished family recipe. It became famous when he served it at Her Majesty's 80th birthday lunch, and ten years later, in honor of the queen's 90th birthday, he's finally decided to let us all in on the secret. (Makes 6-8 slices)

Ingredients

• Crust:

  • 1 quantity chilled Shortcrust Pastry (see recipe below)

  • 2 large organic egg yolks, lightly beaten, to glaze

• Filling:

  • 9 large organic egg yolks

  • 75g caster sugar

  • 500 ml whipping cream

  • 1 whole nutmeg, for grating

Directions

1. Line a large roasting pan with non-stick baking parchment. Place a buttered 18 x 3.5 cm pastry ring (or loose-bottomed tart tin) in the centre. Roll out the pastry, chill for half an hour and then use to line the ring, letting the surplus hang over the top. Chill for another half an hour.

2. Heat the oven to 374°F.

3. Bake the pastry case blind for 10 minutes until it starts to turn golden brown. Remove the paper and rice, and brush the inside of the party case with the egg yolks. Return to the oven to bake for 5 minutes. Leave to cool.

4. Next, make the filling. Put the egg yolks and sugar in a bowl and whisk to combine. Pour in the cream, mix well and then strain the mixture through a fine sieve into a heavy pan. Warm over a low heat to blood temperature (98.6°F), stirring all the time. Put into a jug.

5. Put the cooled pastry case, still in the ring, in the parchment-lined pan, on the middle shelf in the oven. Slowly and carefully pour in the custard, filling the case as full as you can - right to the very top. Grate nutmeg liberally all over, to cover the custard completely.

6. Bake the tart for 45-50 minutes until the custard looks set but not firm - it should have a slight, even quiver across the top when you gently shake the roasting pan. Leave to cool to room temperature, then remove the ring. Cut into neat wedges with a sharp knife to serve.

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Sweet Shortcrust Pastry

Ingredients

• 230 g plain white flour, sifted with a pinch of salt

• 150 g chilled unsalted butter, diced

• 75 g caster sugar

• Finely grated zest of 1 lemon

• 1 medium organic egg beaten with 1 medium organic egg yolk

Directions

In a large bowl, gently work the flour and butter together until the mix looks like breadcrumbs. Stir in the sugar and lemon zest, then add the eggs slowly to form a dough. Gently shape it into a ball, flattening slightly and then wrap tightly in clingfilm and refrigerate for two hours before using. This pastry is very fragile, and handles best when well-chilled.

Courtesy of Town & Country Magazine

Mumu

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The National dish of Papua New Guinea is called Mumu. Not only is it the name of this stew, but also the name of the style of cooking-in an outdoor oven pit. Fruits, vegetables, root vegetables, and meats are layered into one pot and slowly cooked allowing all the wonderful flavors to combine, until everything is tender.

Ingredients

• 1 large Banana Leaf for cooking only not to eat

• 1 lb. green vegetables (kale, spinach, Swiss chard, green beans, collard greens)

• 2 Green plantains peeled and cut up

• 2 lb. of assorted root vegetables, peeled and sliced (Sweet potatoes, carrots, yucca/taro roots)

• 2 lbs. Chicken boneless skinless thighs, cut into bite size pieces

• 2 lbs. Pork belly cut into bite size pieces

• 1 Pineapple cut into bite size pieces

• 1 onion, peeled and sliced

• Garlic cloves, minced (optional)

• 1 can Coconut milk

• Cooking oil

• 2 Limes cut into wedges

• 1 Tbsp Salt

Method

1. Grease a large casserole dish or Dutch oven with cooking oil and line the base of the dish with banana leaves.

2. Place a layer of the root vegetables and plantains over the banana leaves.

3. Place a layer of pork over the root vegetables.

4. Lay the pineapple chunks over the pork. Squeeze the lime quarters and throw them in as well after squeezing.

5. Place the chicken pieces over the pineapple chunks.

6. Arrange the green vegetables, onions, and garlic over the chicken.

7. Pour the coconut milk over the layers of ingredients and then make a layer of spinach, Swiss chard, or kale leaves to cover everything.

8. Place a lid or a piece of aluminum foil over the casserole dish or Dutch oven and place over a grated open fire for about fifteen minutes to bring the juices up to cooking temperature. Reduce the heat and allow the Mumu to simmer gently for about one hour or until the vegetables and meat are tender. Serve hot.

Notes

• Alternatively, place on a BBQ grill on high heat and let cook for about 1 hour. It may take longer depending on how hot your grill gets.  Serve hot and enjoy!

Stewed Saltfish with Spicy Plantains and Coconut Dumplings

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In 2003 Kittitians and Nevisians celebrated 20 years of independence by launching two competitions. One of those competitions was to aid them in finding a new National Dish that would capture the history, spirit, and characteristics of the people. The winning dish comprises of stewed saltfish with spicy plantains and coconut dumplings, created by Jacquoline Ryan. It uses produce found locally in St. Kitts and Nevis and shows the diversity of ingredients available there.  

Stewed Saltfish

Ingredients

• Top of Form

• Bottom of Form

• 1 lb. of saltfish

• 1 green pepper diced

• 1 lb. of chopped tomatoes

• 5 cloves of chopped garlic

• 4 tbsp of vegetable oil

• 2 tbsp of butter or margarine

• 6 finely chopped scallions

• 2 tbsp of chopped parsley

• Salt and pepper

Method

1. Soak salt-fish overnight then boil in freshwater until tender

2. Drain water, remove bones, scales, and flake.

3. Heat oil in large saucepan. Add pepper scallions, onion, and garlic. Cover and let cook for 5 minutes over low heat, while occasionally stirring.

4. Add tomatoes and simmer over medium heat for 3 minutes.

5. Add saltfish, butter, and salt and pepper to taste. Cover the stew and simmer over low heat for 5 minutes.

Spicy Plantains

Ingredients

• 3 medium sized ripe plantains, peeled and chopped into half inch pieces

• 2 tbsp of fresh ginger, peeled and grated

• 1 small onion grated

• 1/4 tsp of salt

• 1/4 tsp of hot sauce or finely chopped pepper

• Oil for frying

Method

1. Mix all ingredients in a bowl, toss until ingredients are well mixed.

2. Fry in batches until golden brown and cooked

3. Remove from oil and drain on paper towel

Seasoned Breadfruit

Ingredients

• 3 cups fill of breadfruit chopped into 1-inch pieces

• 2 tbsp of oil

• 1 tbsp of unsalted butter or margarine

• 1/2 cup of diced red pepper

• 1 medium chopped onion

• 4 garlic cloves crushed

• 2 tbsp of fresh parsley chopped

• 1 tbsp fresh thyme leaves

• 1/2 cup of chicken broth

• 1/4 tbsp of salt

• 1 tsp fresh ground pepper

Method

1. Melt butter into a heavy pan over medium heat, then add oil.

2. Add onions and cook for 5 to 8 minutes until golden, stir often

3. Add garlic, thyme and chopped peppers, sauté for 30 seconds.

4. Remove from heat. Add breadfruit with chicken broth. Toss gently to blend and heat through. Season with salt and pepper.

Coconut Dumplings

Ingredients

• 1/2 cup of grated coconut

• 1 ½ cups of flour

• 1/4 tsp salt

• 1 tbsp oil

• 1 tbsp margarine

• 1/2 cup of water

Method

1. Place flour, coconut, salt, butter, and oil in a bowl. Pour in water to make a stiff dough

2. Take dough and place on lightly floured board, knead for 2 minutes

3. Make dumplings into desired shape

4. Place dumplings in bowling water, cover and cook for 10 to 15 minutes.

Serve everything together.

Seswaa

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If there is celebration, a holiday, a wedding, a funeral, you will find Seswaa being served in Botswana. Seswaa (not surprisingly) is Botswana’s National dish. It is a simple dish- just meat, water, and salt, but it is the method of preparation and cooking that sets it apart. The meat once cooked is pounded, a task so strenuous that the making of this dish is mostly made by men. This method of tenderizing transforms inexpensive cuts of meat into faux filet mignon!

Ingredients

• 2 lbs. beef, bone-in (slow cooking or casserole meat will do.)

• 2 tsp salt

• ¼ tsp black pepper (optional)

• 1 whole onion, peeled (optional)

• 4 bay leaves

• 1-2 cups of water, or enough to cover the meat

Method

1. Season the meat with salt and pepper and place it in the slow cooker; add bay leaves, whole onion, and water and cook on high for 4–5 hours.

2. Check on the meat after 4 hours. If it falls off the bone easily, it’s about done. If it’s still clinging to the bone, give it some more time.

3. When cooked, remove the meat from the slow cooker and let it cool to room temperature.

4. Using a mortar and pestle, pound the meat down until it resembles pulled or shredded beef. If you do not have a mortar and pestle, you can pull the meat apart with two forks until it’s fully shredded.  You may brown the meat further if desired.

5. Check seasoning then serve with polenta or the more traditional pap (thick corn meal porridge) and a side of green vegetables.

Stuffat Tal-Fenek (Rabbit Stew)

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Although wild rabbits are not technically indigenous to Malta, Rabbit Stew is their national dish! Rabbits were introduced to the island as a source of cheap meat by the Phoenicians, long before the Romans took the island and because, well…they bred like rabbits, they soon became part of the Maltese diet.

Ingredients

• 1 rabbit (3-4 lbs. cut in small portions)

• 1 onion, chopped

• 4 garlic cloves, peeled

• 2 garlic cloves, finely chopped

• 5 large tomatoes

• 2 tsp tomato paste

• 5 medium potatoes, peeled and quartered

• 3 carrots, peeled and chopped

• 1 cup peas (fresh or canned)

• 6 bay leaves

• Pinch mixed herbs

• Freshly ground pepper & salt to season

• 3 cups red wine

• 1 tsp olive oil

• Salt and pepper

• Water

Method

1. Place the rabbit pieces, kidneys and liver in a large bowl and add the wine, half the bay leaves and the whole garlic. Marinate in the refrigerator overnight, turning the meat a few times. Strain off the marinade liquid and reserve. Discard the garlic and bay leaves.

2. In a large pot, heat the olive oil, and add the rabbit until slightly brown on all sides.

3. Add the onion and chopped garlic to the pot and fry until beginning to soften. Add the tomato paste and marinade liquid and cook for a minute. Add carrots, potatoes, and the tomatoes, and pour enough water to cover the ingredients if necessary. Bring to boil on a high for about 15 minutes.

4. Add the remaining wine, peas, bay leaves, salt, and pepper to taste, and herbs, and simmer on low heat for about 2 hours, stir occasionally and add some more wine or water if the sauce begins to dry up.

Notes

• This recipe is also suitable for preparing and cooking slowly in a crock-pot.

Old Tyme Rice Pudding

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Ingredients

• 4 cups whole milk

• 6 tablespoons sugar

• 5 heaping tablespoons long grain rice

• 1 tablespoon butter or margarine

• 1/2 teaspoon salt

• 1/2 cup raisins

• Cinnamon

Method

Bring milk to boiling point, scolding; Add sugar, rice, butter, and salt. Transfer to buttered casserole 1 1/2-quart size. Put in preheated oven at 350 degrees. Bake, stirring occasionally, for 60 to 75 minutes. When milk is practically absorbed, pudding is done. Add raisins and stir, top with a little cinnamon. Serve hot or cold. May cover with additional milk or cream. Serves 4 generously. Serve in sauce dishes.

Recipe from Ardyce Samp, GFWC-Athena Literary Club, Flandreau, SD
Taken from the General Federation of Women's Clubs' Centennial Cookbook

No-Meat Pear Mincemeat Pie Filling

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Ingredients

• 6 lbs. medium chopped pears (not Bartlett)

• 2 lbs. raisins, chopped fine

• 3 lbs. brown sugar

• 2 tablespoons salt

• 2 tablespoons cinnamon

• 1 teaspoon cloves

• 1 teaspoon nutmeg

• 1 cup mild vinegar

Method

Blend all ingredients and cook gently until the pairs are soft. Either can or freeze. When making the pie, add one teaspoon of butter to each pie and you can add one tablespoon Brandy. Makes 3, 9-inch pies.

Recipe from Mary Lois Banks, GFWC-Canelback Women's Club, Phoenix, AZ
Taken from the General Federation of Women's Clubs' Centennial Cookbook

Old English Nut Toffee

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Ingredients

• 1 lb. butter

• 1 lb. granulated sugar (about two cups)

• Half cup coarsely chopped almonds

• Milk chocolate, optional

Method

Combine all ingredients in a heavy 3-quart saucepan. Heat slowly over medium heat to boiling point and boil gently until mixture reaches 305 degrees or until golden brown. Stir consistently while candy is cooking. When required temperature is reached, pour out on a well-oiled marble slab or baking sheet. Spread flat with an oiled knife. Let's stand several minutes, loosen bottom and mark into squares. Then if desired, candy may be covered with a thin layer of melted dripping chocolate and sprinkled with finely chopped additional almonds. When cool, carefully break into pieces.

Recipe by:
Jean Ness, GFWC-Women's Club of Falls Church, Falls Church, VA
Jean Dawson, FWC-Franklin Park Women's Club, Franklin Park, IL
Carol Oakland, GFWC-Vistarian, Bisbee, ND
Barbara Cornell, GFWC-Sorosis club, Starkville, MS
Taken from the General Federation of Women's Clubs' Centennial Cookbook

Highland Toffee

For a printable version of this recipe, click here.

Ingredients

• 1/3 cup butter

• 2 cups rolled oats

• ½ cup brown sugar, packed

• 1/4 cup light corn syrup

• 1/2 teaspoon salt

• 1 1/2 teaspoons vanilla

Method

Melt butter in an 8-inch square pan; Add oats and mix well to coat. Mix in sugar and salt, add syrup and vanilla; Mix with hands. Pat down solid. Bake at 400 degrees for 11:50 minutes. Cool and cut.

Recipe by Carlene Garner, GFWC-Women's Club of Tacoma, Tacoma, WA
Taken from the General Federation of Women's Clubs' Centennial Cookbook

Ture Cake

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“This recipe was given to my mother on the Prairie in Alberta in 1910.”

Ingredients

• 8 oz butter

• 9 oz honey

• 9 oz flour

• 5 oz sugar

• 2 oz chocolate

• 5 oz nutmeats, chopped fine

Method

Put flour, butter, and nuts in saucepan. Cook, stirring consistently until nuts are browned; About one hour. Add chocolate melted in a little water and sugar. Stir quickly; Add honey. Mix all and pack in a mold. Do not use for at least 24 hours.

Recipe by Edna M. Brown, GFWC -Milton Women’s Improvement Club, Milton-Freewater, OR
Taken from the General Federation of Women's Clubs' Centennial Cookbook

English Tea Cake

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“My grandmother's mother brought this recipe with her when the family moved from England to the USA in 1852.”

Ingredients

• 1 1/2 cups sugar

• 1/2 cup butter

• 2 eggs, well beaten

• 1 cup sweet milk

• 1/2 teaspoon baking soda

• 2 level cups flour

• 1/4 teaspoon nutmeg

Method

Cream sugar and butter, add beaten eggs and beat before adding half the milk. Sift in the flour, baking soda and nutmeg. Beat well and add the remaining milk. Bake at 400 degrees for 50 minutes, in a loaf pan or small tube pan. Delicious served warm with tea.

Recipe by Evelyn Finke, GFWC-Syracuse Federated Women's Club, Syracuse, NE
Taken from the General Federation of Women's Clubs’ Centennial Cookbook

Banh Xeo

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“I got this recipe eight years ago from some Vietnamese ‘boat people’ of Chinese ancestry.”

Ingredients

Filling

• Bean sprouts

• Sliced white onion

• Carrots, shredded with potato peeler

• Bacon, cut into one-inch pieces

• Tiny peas, optional

Crepe

• 4 eggs

• 1 teaspoon salt

• 5 tablespoons flour

• water to thin

• (mix above)

Method

Coat fry pan with oil. Fry bacon and small amount of vegetables. Pull one ladle of crepe mix to coat vegetables. Put pan lid over mixture a few minutes. Put some more vegetables in center and turn like an omelet. Does not save well- eat the same day.

Recipe by Diane Lundquist, GFWC- Ebell Club of Irvine, Irvine, CA
Taken from the General Federation of Women's Clubs' Centennial Cookbook

Jamaican Chicken

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Ingredients

• 1 20-oz can pineapple slices

• 6 boned, skinned half breasts of chicken

• 1 teaspoon chicken bouillon

• 1/2 cup boiling water

• 1 teaspoon dry instant coffee

• 1 10 3/4 oz can condensed cream of chicken soup

• 1/4 lb. shredded sharp cheddar cheese

Method

Place pineapple slices in bottom of square 2-quart baking dish. Save any extra for garnish. Top with chicken breasts. Dissolve bouillon in water and combine with coffee and soup. Pour over chicken and bake at 375 degrees for 40 minutes. Sprinkle with cheese and return to oven until cheese melts.

Recipe by Cindy Stanek, GFWC-Longmont Women's Club, Longmont, CO
Taken from the General Federation of Women's Clubs' Centennial Cookbook

Cornish Pasty

For a printable version of this recipe, click here.

Ingredients

• 2 cups flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 2/3 cup shortening

• 1 teaspoon vinegar

• 1 beaten egg

• 3 cups diced sirloin

• 3 cups diced potatoes

• 6 tablespoons diced onion

• 3 tablespoons butter

• Salt and pepper to taste

Method

Combine dry ingredients, shortening, and egg into dry mixture. Put half of dough in 8 or 9-inch pie plate. Layer remaining ingredients. Cover with remaining dough. Seal edges of pie crust with water and crimp with fingers. Cut vents in top. Bake at 350 degrees for 1 1/2 hours. Cover with dish towel after removing from oven and let stand 15 minutes before serving.

Marjorie Shelliam, GFWC- Hazel Green Women's Club, Hazel Green, WI
Taken from the General Federation of Women's Clubs' Centennial Cookbook

Curried Beef ‘n Broccoli

For a printable version of this recipe, click here.

Ingredients

• 1 lb. flank steak

• 2 cups broccoli florets

• 1 medium onion

• 1 cup beef broth

• 2 tablespoons all-purpose flour

• 2 tablespoons curry powder

• 1/4 teaspoon salt

• 3 tablespoons cooking oil

Method

Slice steak in 2-inch strips. Cut up broccoli and cut onion into wedges. Set meat and vegetables aside. Blend broth, flour, Curry powder, and salt, and set aside. Heat 2 tablespoons of oil and stir fry broccoli and onion for three minutes. Remove vegetables. Heat remaining oil and stir fry steak for 2 minutes. Stir in flour-broth mixture and cook until bubbly. Return vegetables to pan; Heat 1 minute more. Serve over rice.

Recipe by Barb Bialy, GFWC- Rancho Viejo Junior Women's Club, Lake Forest, El Toro, CA
Taken from the General Federation of Women's Clubs' Centennial Cookbook

Cinnamon Raisin English Muffins

For a printable version of this recipe, click here.

Ingredients

• 1 cup milk

• 1/4 cup water

• 1/4 cup butter

• 4-4 1/2 cups flour

• 1/4 cup packed brown sugar

• 1 tablespoon cinnamon

• 1 teaspoon salt

• 1 package dry yeast

• 2 eggs

• 1 cup raisins

• 1/4 cup cornmeal

Method

In a small saucepan, heat milk, water, and butter until warmed (120 to 130 degrees). Lightly spoon flour into cup. Level off. In large bowl, combine warm liquid, two cups flour, brown sugar, cinnamon, yeast, salt, and eggs. Beat two minutes at medium speed. By hand, stir in remaining flour and raisins. Cover and let rise in warm place until doubled in size -about 30 to 45 minutes. On floured surface, knead until smooth and elastic -about 2 minutes, and let rest for 10 minutes. Roll out dough to 3/8-inch thickness. Cut into 3-inch rounds. Lightly press each side in cornmeal. Place on ungreased cookie sheets. Cover, and let rise until double in size -about 30 to 45 minutes. Bake at 375 degrees for 7- 8 minutes; Turn with spatula and bake 7 to 8 minutes more. To serve, split and toast. Butter and spread with cream cheese or Jelly if desired.

Recipe by Ruth A. Frazee, GFWC -Junior Archivers, Appleton city, MO
Taken from the General Federation of Women's Clubs' Centennial Cookbook

Honey Bread and Butter Pudding

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This was originally devised as a way to use up stale bread. This traditional family favorite is best made with fresh bread. To ensure a light and crusty pudding, let the puddings mixture stand for an hour before baking.

Ingredients

• 4 slices of white bread

• 1 tablespoon butter

• 3/4 cup currants

• 2 large eggs

• Half lemon, optional

• 1 cup milk

• 2 tablespoons honey

• 2 tablespoons Brandy or rum, optional

• 1/2 teaspoon ground nutmeg

Method

1. Preheat oven to 350 degrees.

2. Butter bread and cut each slice into four triangles.

3. Grease dish and arrange bread in layers, sprinkling each with currants.

4. Make sure final layer of bread is buttered side up.

5. Beat eggs and milk. Pour over bread.

6. Pour Brandy or Rum, if used, and grated rind of half lemon over bread.

7. Spoon honey over bread.

8. Let's stand for one hour period sprinkle nutmeg over top and bake for 40 to 30 minutes until risen and golden brown. Serve immediately.

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