Recipes

Recipes from Until We Find Home



MRS. CREEDLE’S ROAST BEEF AND YORKSHIRE PUDDING

Roast Beef and Yorkshire Pudding

Ingredients:

  • 2 pounds rump roast (I used a 2 ½ lb. eye roast, as my grocer had no rump roasts. The eye round is leaner and does not produce as much pan drippings.)
  • Garlic powder
  • Salt and freshly ground pepper to taste
  • 1 bay leaf

Directions:

  • Preheat oven to 375 degrees.
  • Wash roast and pat dry with paper towel.
  • Season meat to taste with garlic powder, and salt and pepper. Top with bay leaf.
  • Place on a wire rack inside a roaster pan in the preheated oven.
  • Roast for approximately 90 minutes or until done to taste (checking with meat thermometer. Medium rare is 135 degrees).
  • When roast is done, save pan drippings.
  • Allow roast to rest while making Yorkshire Pudding.
  • Slice roast just before Yorkshire Pudding comes out of oven.

*If you want, add peeled potatoes and onions—even carrots—to the roasting pan about an hour before roast is finished, rolling them over a few times in the pan drippings. After removing the roast, brown them on high heat.

*During the war, onions would have been scarce and potatoes would have kept their jackets (peels) and been roasted whole for their nutritional value.

*Make brown gravy from pan drippings and keep warm, then make the Yorkshire Pudding. Because roasts are leaner today, I never have enough drippings to make both gravy and Yorkshire Pudding. I opt to use the drippings for gravy and use butter to make the Yorkshire Pudding.

 

YORKSHIRE PUDDING

Ingredients:

  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup milk
  • Pan drippings from roast (If you don’t have enough pan drippings, melt ½ cup butter to use instead.)

Directions:

  • Preheat oven to 400 degrees.
  • In small bowl, beat eggs until frothy.
  • In another bowl, mix salt and flour.
  • Beat eggs into flour.
  • Stirring constantly, add milk.
  • Divide pan drippings from roast beef into muffin tins.
  • Place tins in preheated oven for three minutes.
  • Remove from oven and pour the egg, flour, salt and milk mixture into the muffin tin.
  • Return tin to oven and bake approximately 20 minutes or until fluffy and golden brown.
  • Reduce heat to 350 degrees and bake 4-5 more minutes. This will help them maintain their shape, and keep them from collapsing.
  • Remove from tins right away and serve immediately.

 

*Serve roast beef and Yorkshire Pudding with brown gravy, which can be made before or while the Yorkshire Pudding is baking.

*This is the basis for a traditional British Sunday dinner.


Cathy Gohlke

GASTON’S  RUE – TREACLE PUDDING

Ingredients:

  • 1 and ½ sticks (12 Tablespoons or 6 oz.) unsalted butter, softened, plus extra for greasing
  • 3 Tablespoons golden syrup
  • 6 oz. plain flour (3/4 cup), sifted
  • 3 teaspoons baking powder
  • 3 eggs
  • 6 oz. raw sugar (3/4 cup)
  • 1 Tablespoon black treacle

 

  • Directions:
  • Generously grease a 1 and ¾ pints pudding basin with butter.
  • Pour golden syrup into bottom of pudding basin.
  • Using a separate bowl and an electric mixer or hand whisk, mix butter, sugar, eggs, treacle, flour, and baking soda until well combined.
  • Pour the pudding mixture into the pudding basin and cover with parchment paper.
  • Cover with a layer of aluminum foil.
  • Make a pleat in the parchment paper and foil in the center of the bowl—as if they were one piece of paper. This will allow your pudding to expand while steaming.
  • Tuck foil over paper securely around the bowl and tie with string.
  • Trim excess foil below string to about 1 inch or so, then tuck the edges under, as if you were crimping a piecrust. This will insure that no water or steam will get beneath the foil and parchment paper to make your pudding soggy.
  • Place an upturned saucer into the bottom of a large pot and set the pudding on top or use a steamer basket/rack. Add boiling water until it comes half way up the pudding basin, creating a hot bath.
  • Cover the pot and simmer gently for 2 and ¼ hours, checking occasionally to see if you need to add more water to maintain level.
  • Pudding is done when a toothpick or metal skewer inserted into pudding comes out clean.
  • Using oven mitts, remove the pudding from the hot bath. Discard paper and foil.
  • Loosen the pudding from the basin by running a knife around the edges.
  • Turn pudding upside down onto a plate or serving dish.
  • Serve with more treacle syrup or hot custard sauce.

 

*Serves 6.

Cathy Gohlke

HOT CUSTARD SAUCE

Ingredients:

  • 1 quart milk, scalded
  • 3 rounded Tablespoons cornstarch
  • ¾ cup sugar
  • 1 teaspoon vanilla

 

Directions:

  • Mix cornstarch with a little water to make a paste
  • Add paste to scalded milk
  • Add sugar
  • Stir constantly over medium heat as custard gently boils—about 5 minutes.
  • Add vanilla
  • For thicker sauce, add more cornstarch. For thinner sauce, add more milk.
  • Serve immediately or reheat just before serving.


Cathy Gohlke

DAVID CAMPBELL’S CULLEN SKINK

Ingredients:

  • 1 large Finnan haddock (I have used cod when haddock is not available)
  • 1 onion, chopped
  • ½ pound mashed potato
  • 1 pint full cream milk or buttermilk (I have used fat-free half and half)
  • 1 oz. butter
  • Salt and pepper

 

Directions:

  • Place the haddock in a large pot with water to cover. Bring to a boil. Add chopped onion. Simmer 10-15 minutes until the fish is cooked.
  • Remove fish but save the stock. Separate the fish from the bones and flake.
  • Return bones and skin to the stock, and boil for 30 minutes.
  • Discarding skin and bones, strain the stock into a clean pan.
  • Add the flaked fish to the stock and heat.
  • Add milk, salt to taste, and bring to a boil for a few minutes.
  • Stir in mashed potato, butter and pepper to taste.
  • Serve immediately.

 

**Serves 4. My deviations are not traditional, but the soup is tasty!


Cathy Gohlke

PETER RABBIT’S CURRANT BUNS

Peter Rabbit's Currant BunsIngredients:

  • ½ cup lukewarm water
  • ½ cup granulated sugar
  • 1 package active dry yeast (1 Tablespoon)
  • 3 and ½ cups all-purpose flour (I used ¾ cup more—add what you need to make dough elastic)
  • ½ teaspoon salt
  • ¾ cup warm milk
  • ¼ cup butter, melted
  • 2 eggs, at room temperature
  • ½ cup currants (soak these in hot water to plump, but measure before soaking. I doubled the amount of currants to 1 cup, because little rabbits love currants!)
  • 4 Tablespoons icing sugar
  • 2 Tablespoons water

 

Directions:

  • In a small bowl or measuring cup, combine warm water and 1 Tablespoon of sugar, then sprinkle yeast over top and stir. Let stand for 10 minutes or until frothy.
  • Meanwhile, in a large bowl, blend together remaining sugar, 3 and ½ cups flour and salt.
  • In a small bowl, whisk together the milk, butter and eggs.
  • Stir in the yeast mixture until combined.
  • Make a well in the dry ingredients.
  • Stir in the yeast mixture until a soft dough forms.
  • Using a stand mixer fitted with a dough hook, knead for 8-10 minutes until dough is smooth and elastic. (I needed to add an additional ¾ cups flour at this point to achieve a smooth and elastic dough. Earlier cooks added even more, but I found that I used more later, when rolling out the dough.)
  • Transfer dough to a large greased bowl, turning to coat.
  • Cover with plastic wrap and let rest in a warm place for approximately one hour or until doubled in bulk. (You can preheat the oven to 200 degrees, turn the oven off, put the bowl inside the oven, then close the oven door).
  • When you can stick two fingers into the dough and the indentation remains, you are ready to proceed.
  • Punch down the dough; turn out on floured board and knead in the currants.
  • Shape into a 12 inch long roll.
  • Cut dough into 12 equal portions. If you prefer smaller buns, cut each of those 12 buns in half to make 24 smaller buns. (I made 24 smaller buns, as even they baked plenty big.)
  • Roll pieces into smooth, seamless balls.
  • Place buns on smooth baking sheet (I use parchment paper beneath), leaving about 2 inches between each bun.
  • Cover loosely and let rest/rise for 30 minutes.
  • Bake in preheated 400 degree oven or until golden brown. (If you are baking 24 smaller buns, begin checking them after 7 or 8 minutes. I think mine took about 10 minutes).
  • Stir together confectioner’s sugar and water, and brush over warm buns after removing them from oven. Let cook on rack.
  • Serve with milk and blackberries to good little bunnies.
  • Especially nice served with butter and either blackberry jam or black raspberry jam or black currant jelly or honey. You really can’t go wrong!

 

Adapted from Boyds’ Nest News, who adapted this recipe from Downton Abbey Cooks

 

*I’m of the firm opinion that even though Peter Rabbit had been quite naughty the day he ran into Mr. MacGregor’s garden and barely escaped with his life, that had it been his grandmama ladling out supper rather than his mummy, he would have received Peter Rabbit’s Currant Buns and blackberries WITH his chamomile tea. Just saying, Mrs. Rabbit.—Cathy Gohlke


Cathy 
Gohlke

DUNNAGAN’S GARDEN DELIGHT—CARROT AND TURNIP MASH

Mr. Dunnagan's Garden Delight--Carrot and Turnip MashIngredients:

  • 2 cups carrots, washed, peeled and coarsely chopped
  • 2 cups turnips, washed, peeled and coarsely chopped
  • Salt and pepper to taste
  • ½ – 1 teaspoon nutmeg to taste
  • ¼ cup butter or to taste (optional)

 

Directions:

  • Cover vegetables with water and bring to a boil
  • Boil 15 – 20 minutes or until tender.
  • Drain Vegetables.
  • Mash or blend to desired consistency.
  • Add salt and pepper, nutmeg, butter to taste. Butter is not necessary, especially if you blend the vegetables to a smooth consistency. (Butter would not have been used in this recipe during the war, once it was rationed.)
  • This freezes nicely in a freezer container or in small quantities (muffin tins are perfect, then store in baggies) for a quick side dish.


Cathy Gohlke

ULTIMATE GRASMERE GINGERBREAD

Ultimate Grasmere GingerbreadIngredients:   (It helps to have a kitchen scale when making this recipe)

  • 400 g. shortbread (14 oz.) (I used 2 packages of McVitie’s Shortbread)
  • 170 g. coarse demerara sugar (5.99 oz. or ¾ cup)
  • 3 level teaspoons ground ginger
  • 40 g. mixed peel, chopped (1.41 oz or 1/8 cup)
  • 40 g. crystallized ginger, chopped (1.41 oz. or 1/8 cup)
  • 70 g. plain flour (2.47 oz.)
  • 1 pinch baking powder
  • 40 g. golden syrup (1.41 oz.)
  • 40 g. treacle (1.41 oz.)
  • 70 g. unsalted butter (2.47 oz.)

 

Directions:

  • Preheat the oven to 325 degrees.
  • Find a baking pan, about 20×35 cm. (I used a 9” x 13” Pyrex dish. No need to grease.)
  • Combine shortbread, sugar and 2 teaspoons of the ground ginger in a food processor and whiz until you have crumbs.
  • Remove 100g (3.52 oz.) of the mix and keep this to one side.
  • Add the remaining teaspoon of ginger to the processor, along with the mixed peel, crystallized ginger, flour and baking powder, and pulse until well mixed.
  • Melt the syrup, treacle and butter together in a saucepan big enough to hold all the ingredients.
  • When melted, add the mixture from the food processor and stir with a wooden spoon until everything is thoroughly mixed together.
  • Tip into a baking tray and spread out evenly.
  • Press the mixture down into the tray, using your fingers or something flat and clean like a potato masher or a spatula.
  • When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 10 minutes.
  • Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula. Carefully cut into good-sized pieces/bars with a sharp knife, and leave to cool in the tray before eating.
  • Removing bars before they are completely cool will result in crumbling.
  • These store well in an airtight container. Separate layers with wax paper. Can be frozen.

 

*Adapted from Jamie Oliver’s Recipes


Cathy Gohlke

Recipes from Secrets She Kept

View a sample recipe below, or click here to download the full recipe list!

 

LIESELOTTE’S APPLE NUT CAKE

Lieselotte's-Apple-Nut-Cake

Cake Ingredients

  • 3 cups unbleached flour
  • 1 teaspoon soda (make sure soda is fresh)
  • 1 teaspoon cinnamon
  • 2 cups sugar
  • 1 and ½ cups Wesson oil
  • 3 eggs
  • 3 cups well diced apples
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • 1 cup coconut (optional)

Brown Sugar Butter Glaze Ingredients

  • 1 stick butter
  • 1 cup dark brown sugar
  • ¼ cup milk

Directions for Cake

  • Sift together flour, soda and cinnamon.
  • Mix sugar, oil, eggs (one at a time) and vanilla in a separate bowl.
  • Fold in the other ingredients.
  • Pour into a greased and floured tube pan.
  • Bake at 325 degrees for 1 hour and 15 minutes.
  • Allow to cool on cake rack for 20 minutes.
  • Remove from pan and cool completely.

Directions for Brown Sugar Butter Glaze

  • Mix all ingredients and boil slowly for 2 and ½ minutes, stirring constantly.
  • Pour over cake and allow to set.
  • This cake stores well at room temperature or in refrigerator and grows more moist each day, so it’s nice to make a day or two ahead.


Cathy Gohlke

Recipes from Saving Amelie

View a sample recipe below, or click here to download the full recipe list!

 

Oma’s Purple Plum Turnovers

Saving Amelie-Oma's Purple Plum TurnoversIngredients
(Pastry)

  • ½ cup margarine
  • 1 cup flour
  • ½ cup small curd cottage cheese

(Filling)

  • 2 cups chopped prune plums (These bluish/purple plums are usually available in U.S. grocery stores or farmers’ markets in September)
  • ¾ cup sugar
  • 1 teaspoon grated lemon peel
  • ½ teaspoon mace
  • 2 Tablespoons Tapioca

Directions

  • Combine pastry ingredients. Chill pastry in refrigerator.
  • Line cookie sheets with parchment paper.
  • Combine ingredients for filling and let stand at least 15 minutes while rolling pastry very thin on well-floured board. (Keep pastry cold)
  • Cut pastry into 5 inch squares.
  • Spoon plum filling on half of each square and fold to create a triangle.
  • Seal edges with fork.
  • Sprinkle with sugar.
  • Bake on parchment papered cookie sheets at 400 degrees for 15-20 minutes.
  • *Makes 10 turnovers.


Cathy Gohlke

Recipes from Band of Sisters

View a sample recipe below, or click here to download the full recipe list!

 

Colonel Wakefield’s Favorite Apple Crumb Pie

Colonel Wakefield's Favorite Apple Pie

Ingredients

  • 5 large apples or 7-8 medium apples
  • ½ cup sugar (raw, preferred)
  • Pinch of salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 2 Tablespoons flour
  • 2 Tablespoons melted butter
  • 1 Tablespoon lemon juice

Topping:

  • 1/3 stick butter
  • ½ cup brown sugar
  • ½ cup flour

Directions

  • Preheat oven to 425
  • Prepare pie shell
  • Combine sugar, salt, cinnamon, allspice and flour in a large bowl.
  • Peel, core, and slice apples thinly.  Toss with dry ingredients until apple slices are well coated.
  • Combine melted butter and lemon juice, and stir into apples.
  • Pour apples into prepared pie shell.
  • Combine ingredients for topping and mix thoroughly.  Crumble topping over apples in pie shell.
  • Bake pie at 425 degrees for 10 minutes.  Reduce oven temperature to 350 degrees, and continue baking for 45 minutes or until apples are soft and top is golden brown.

Recipes from Promise Me This

View a sample recipe below, or click here to download the full recipe list!

 

Owen’s Favorite Orange and Currant Scones

“The moment Owen stepped into the boarding school kitchen, Annie pulled him to the table and sat him down across from her. Carefully she set a pot of steaming tea and her plate of warm orange and currant scones, with pots of marmalade and Devonshire cream between them.”

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup sugar (raw or white)
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1 stick (8 Tbsp.) cold butter, cut into pieces
  • ¾ cup currants
  • 1 egg
  • ½ cup heavy cream
  • Zest of two oranges
  • Raw sugar for sprinkling on top

Directions

  • Preheat oven to 350. Lightly grease bottom of 8 or 9 inch square or round baking pan or sheet.
  • Mix flour, sugar baking powder and salt together with fork (or pulse in a food processor) to combine. Cut butter into mixture (or pulse in processor) until the mixture looks like peasized crumbs. In a large bowl combine this mixture with currants. Separately, whisk together egg, heavy cream and orange zest. Combine with the flour mixture. Stir until moist and large clumps of dough form.
  • Turn dough onto lightly floured surface and knead only until the dough forms one ball. Roll (flouring as needed) into a 9 inch square or round (depending on desired shape of scones), about ¾ inch thick.
  • Either cut the dough into small rounds, using a cutter, or cut the rounded or squared dough into eighths for large scones (or sixteenths for small scones), and place on cookie sheet or in baking pan. If using a round cake pan, you can even leave the dough in one large piece and score the top into sections, breaking or cutting when ready to serve.
  • Sprinkle each scone lightly with raw sugar. Bake about 25 minutes or until the scones are slightly golden.
  • Remove from pan and cool on rack at least 10 minutes before serving.
  • Serve with butter, or orange marmalade and Devonshire cream

*Piping hot tea is the only other essential accompaniment
**Served warm, the melt in your mouth goodness of scones is part of British tea-time ritual.


Cathy Gohlke

Recipes from I Have Seen Him in the Watchfires

View a sample recipe below, or click here to download the full recipe list!

 

Aunt Sassy’s Molasses Cookies

“Aunt Sassy walked in, balancing a tray of steaming sassafras tea and fresh molasses cookies. My mouth watered at the sight, the smell.”

Ingredients

  • 1 cup sugar (white or raw)
  • 1 cup molasses
  • 1 cup shortening
  • 3 cups flour (to start)
  • 3 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1 egg
  • ¾ cup warm water
  • 1 cup raisins (optional, but tasty)

Directions

  • Heat sugar and molasses together over medium low heat. When sugar is dissolved, add shortening and stir until melted. Remove from heat.
  • Sift flour, baking soda, baking powder, salt, ginger and cinnamon together.
  • Beat egg into water. Add dry ingredients and raisins alternately with egg and water.
  • Stir until soft, smooth dough is formed, adding more flour as needed.
  • Chill dough for 2 or more hours, until easy to handle.
  • Roll dough on a lightly floured surface to ¼ inch thickness. Cut with a glass or large, round cookie cutter. Place 1 inch apart on greased baking sheet or parchment paper. Bake at 325 degrees for 10-12 minutes. Cool on racks.


Cathy Gohlke

Recipes from William Henry is a Fine Name

View a sample recipe below, or click here to download the full recipe list!

 

Aunt Sassy’s Lemon Nut Cookies

“These be my special lemon nut cookies you so fond of, Miz Laura.” Aunt Sassy’s voice came smiling and prideful.

Ingredients

  • 1 stick butter (8 tablespoons)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon grated lemon zest
  • 2 teaspoons milk
  • 1 and ½ teaspoon baking powder
  • 2 and 2/3 cups all-purpose flour
  • 1 cup chopped pecans
  • Pecan halves
  • Fine sugar to sprinkle on top of cookies

Directions

  • Preheat oven to 350.
  • Beat butter until light. Add sugar gradually, creaming well. Beat eggs lightly, and add to butter mixture. Add lemon extract, lemon zest, milk and mix well. Gradually blend in baking powder and flour to form dough.
  • Roll dough to ¼ inch on lightly floured surface. Using cookie cutter or glass dipped in flour, cut 2 ½ inch rounds and place on parchment paper or buttered cookie sheet. Sprinkle tops of cookies with fine sugar and add a pecan half to center. Bake 13-14 minutes. Remove cookies and cool on wire racks.
  • Makes approx. 3 ½ dozen cookies.