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Here are some wonderful recipes for you to try, both with your child, or on your own. Many are truly English, courtesy of English List Members, others are American Favourites.
Index to Shorthand Code:
| T/tbsp |
Tablespoon |
| t/tsp |
Teaspoon |
| oz |
Ounce |
| C |
Cup |
| pt |
Pint |
| SR Flour |
Self Raising/Rising Flour |
A True English Scone Recipe
This recipe comes straight from England!
Serve plain scones with clotted cream and jam (if you can't get clotted cream, see recipe below!).
Fruit and cheese scones are delicious with butter.
2 oz butter or margarine
8 oz Self Raising flour
¼ pt of milk (just under)
PLUS:
FRUIT SCONES
2 oz fruit
1 oz sugar
CHEESE SCONES
3 oz cheese
PLAIN SCONES
1 oz sugar
Mix the butter and flour together.
Add the milk stirring constantly.
Add any extra ingredients.
Mix to a doughy consistency.
Roll out to 1/4 inch thick, and cut out with cookie cutters.
Cook in preheated oven, Gas mark 4, 350 degrees, for about 15 minutes or until the scone is golden brown.
Cool.
Clotted Cream
If you can't purchase clotted cream in your grocery store, you can make this acceptable substitute:
Ingredients:
1 stick unsalted butter, softened
½ pt whipping cream
Method:
1. Beat butter until creamy (easy with your electric mixer).
2. In another bowl, with clean beaters, whip cream until dry, firm peaks form.
3. Gradually add the whipped cream to the butter, mixing gently with a whisk until it is combined.
4. Refrigerate until ready to use, or freeze (for up to 3 weeks).
Luscious Lemon Cake
Again, this recipe is English, the cake is very simple, but definitely one that will be popular with the family.
Ingredients:
4oz Margarine
6oz caster sugar
6oz SR Flour
4 tbsp milk
2 Large eggs
Grated rind of 1 lemon
Topping:
3tbsp Icing Sugar
Juice of lemon
Method:
1. Grease and line a 2lb loaf tin.
2. Cream fat and sugar.
3. Add eggs, flour lemon rind and milk Mix well and pour into tin.
4. Bake for 45 minutes gas mark 4 until cooked.
5. Mix sifted icing sugar with lemon juice and pour over hot cake. Leave in tin until cold.
Lemon Meringue Pie
A delicious Lemon meringue recipe, a hit every time.
Ingredients:
4oz short crust pastry (i.e. made with 4oz flour, 2oz fat and pinch salt and water to mix)
Half pint water
1 large juicy lemon
2-3oz granulated sugar (~1/4 C)
2 level tbsp. cornflour
2 egg yolks
Half oz butter
Meringue:
3-4 oz caster sugar
2 egg whites
Method:
1. Line 8-inch pie plate with pastry - bake blind for 25 min at gas mark 7 or 425 degrees F
2. Meanwhile put the water lemon rind and granulated sugar into a saucepan and bring to the boil.
3. Mix the juice with the cornflour then strain the rind mix onto it. Bring back to the boil and cook for two minutes.
4. Beat in the yolks and the butter. Once butter has melted pout into the pastry case.
5. Make meringue by beating the egg whites until stiff - then beat in half the sugar.
6. Stir in almost all the rest of the sugar then pour over the lemon mixture making sure that you seal the edges.
7. Sprinkle with the remaining caster sugar and cook in a low oven (gas 2 or 300 degrees F) for 30 minutes or until browned.
Cut and Come Again Cake
Another English recipe, it is so named because people keep coming back for more. It is much lighter than normal fruit cakes, and quite delicious!
Ingredients:
8 oz S.R. Flour (15.3 tbsp)
Pinch of salt
2 tsp. Mixed Spice
4oz Margarine (7.6 tbsp)
4oz Sugar
9oz Dried Mixed Fruit
1 egg and enough milk to make up to 1/4 pint (17.3 tbsp)
Method:
1. Sift flour, salt and spice.
2. Rub in fat, and then stir in sugar and fruit.
3. Make a well in center then stir in milk/egg mixture. Mix well.
4. Place into greased and lined 8" tin.
5. Cook in oven gas mark 4 for approx. one and ¼ hours.
Mum’s Caramel slice
Another English recipe, this is a kid favourite!
Shortbread:
5 oz butter ( 9 ½ T)
10 oz fl (20 T)
4 oz caster sugar (7 ½ T)
Filling:
4 oz butter (7 ½ T)
2 T Golden Syrup
4oz sugar (7 ½ T)
1 large can Condensed Milk
Topping:
4 oz chocolate (7 ½ T)
Shortbread Method:
1. Cream butter and sugar together and add flour.
2. Press into tin
3. Bake 350 for 15-20 minutes.
4. Cool
Filling Method:
1. Put all ingredients into pan and heat slowly till sugar dissolves stirring occasionally.
2. Bring to the boil, simmer and stir continuously for 5 minutes.
3. Cool for 1 minute.
4. Pour onto shortbread base.
5. Chill until firm.
Topping Method:
1. Melt choc and pour over the filling. Cool, then mark into squares before firm. Chill until firm.
Best Brownies
Something more traditionally American, these brownies can also be made using carob powder if you are allergic to, or don't like chocolate.
Prep Time: approx. 25 Minutes. Cook Time: approx. 35 Minutes.
Ingredients:
½ cup butter (8tbsp)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt ½ cup butter. Remove from heat and stir in sugar, eggs and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, ½ cup flour, salt and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting:
1. Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla and 1 cup confectioners' sugar.
2. Frost brownies while they are still warm.
Cheesecake
In the best American Style, this cheesecake is one of the best!
Graham Cracker Crust
Makes 1 pie crust (8servings).
Ingredients:
1½ C finely ground graham cracker crumbs
1/3 C white sugar
¼ C and 2 T butter, melted
1/2 t ground cinnamon
Method:
1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended .
2. Press mixture into an 8 or 9 inch pie plate.
3. Bake at 375 degrees F (190 degrees C) for 7 minutes.
4. Cool.
5. If recipe calls for unbaked pie shell, just chill for about 1 hour
Cheesecake
Ingredients:
2 (8 ounce) packages cream cheese, softened
½ C white sugar
½ t vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
Method:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
3. Blend in eggs one at a time.
4. Carefully spread the batter over the crust.
5. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
6. Allow to cool, then refrigerate for 3 hours or overnight.
American Pie Dough
Use this recipe with all the pie recipes and you will have no fail dough every time! A food processor is not necessary, just a time saver!
For One Double-Crust 9-inch Pie
2 ½ cups (12.5 ounces) unbleached all-purpose flour
1 t salt
2 T sugar
8 T all-vegetable shortening, chilled
12 T unsalted butter, chilled, cut into ¼ inch pieces
6-8 T ice water
1. Pulse flour, salt, and sugar in food processor fitted with steel blade until combined.
2. Add shortening and process until mixture has texture of coarse sand, about 10 seconds.
3. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
4. Sprinkle 6 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it will not come together.
5. Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic and refrigerate at least 1 hour or up to 2 days before rolling.
Classic Apple Pie
Teatime would not be complete without a recipe for apple pie... and this is the best.
(From America's Test Kitchen)
Serves 8
When all of the apples have been sliced, you should have a total of about 8 cups. The pie is best eaten when cooled to room temperature, or even the next day.
1 recipe American Pie Dough
1 ½ lbs Granny Smith apples (about 3 medium)
2 lbs McIntosh apples (about 4 large)
1 T juice and 1 t zest from 1 lemon
¾ C (5.25 ounces) plus 1 T sugar
2 T all-purpose flour
¼ t salt
¼ t ground nutmeg
¼ t ground cinnamon
1/8 t ground allspice
1 egg white, beaten lightly
1. Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 425 degrees. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
2. Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 ½ inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of pie plate in place; refrigerate dough-lined pie plate.
3. Peel, core, and cut apples in half, and in half again widthwise; cut quarters into ¼ inch slices and toss with lemon juice and zest.
4. In a medium bowl, mix ¾ cup sugar, flour, salt, and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
5. Roll out second piece of dough to 12-inch disk and place over filling.
6. Trim top and bottom edges to ½ inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
7. Place pie on baking sheet and lower oven temperature to 375 degrees. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 350 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer.
8. Transfer pie to wire rack; cool to room temperature, at least 4 hours.
Coconut Cream Meringue Pie
Family Favourite... use the American Pie Dough recipe for best results!
2/3 cup (160 ml) sugar
1/4 cup (60 ml) cornstarch
1/4 teaspoon (1.25 ml) salt
2 cups (480 ml) milk
3 egg yolks, lightly beaten
1 cup (240 ml) flaked coconut, finely chopped
2 T (30 ml) butter or margarine
1/2 teaspoon (2.5 ml) vanilla extract
Meringue:
3 egg whites
1/4 teaspoon (1.25 ml) cream of tartar
6 T (90 ml) sugar
1 pastry shell (9 inches/23 cm), baked
1/2 cup (120 ml) flaked coconut
In a saucepan, combine the sugar, cornstarch and salt.
Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Gradually stir 1 cup (240 ml) hot filling
into egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir for 2 mintues.
Remove from the heat; stir in chopped coconut, butter and vanilla until butter is melted.
For meringue,
in a mixing bowl, beat the egg whites on medium speed until foamy.
Add cream of tartar; beat until soft peaks form.
Gradually beat in sugar, 1 T (15 ml) at a time, on high until stiff peaks form.
Pour hot filling into crust.
Spread with meringue, sealing edges to crust.
Sprinkle with flaked coconut.
Bake at 350 F (180 C) for 13-15 minutes or until golden brown.
Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
Refrigerate leftovers.
Makes 6-8 servings.
Raspberry Trifle
1 (5 ½ oz.) pkg. instant vanilla pudding
1 pint whipping cream
2 T. sugar
1 t. vanilla
1 lb. angel food cake
½ cup slivered almonds
½ pint basket fresh fruit (raspberries or strawberries) Save a few to decorate top.
1 lb. jar seedless preserves (same as fruit)
1. Prepare pudding according to directions. Prepare whipped cream by mixing sugar and vanilla into cream (or substitute Cool Whip),
and fold half into pudding.
2. Warm preserves until slightly liquid but not hot.
3. Pull cake into bite-sized pieces. Place half in bowl. Pour half preserves over cake pieces. Sprinkle with half of almonds,
half of berries, half of pudding. Repeat.
4. Top with whipped cream. Decorate top with a few berries and almonds. Chill 4 hours.
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