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Clotted Cream

Clotted cream is about the thickest cream you can buy and has the consistency of butter. It is also called Devonshire cream because the area in England known as Devon is supposed to have the finest cream in the world.

2 cups heavy cream.

Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden 'crust' on the top.

Transfer, including crust, to bowl.

Cover and let stand 2 hours, then refrigerate at least 12 hours.

Stir crust into cream before serving. Makes about 1 cup.

Easy English Trifle

1 angelfood cake (store bought will work just fine) 1 jar raspberry preserves 3 cups prepared custard 1/3 cup cream sherry 1/4 cup sliced almonds Whipped cream for topping

Cut angelfood cake into 3 equal parts. Spread raspberry preserves on the top of the bottom layer. Drizzle half of the sherry on top of the raspberry preserves followed by half of the custard.

Spread raspberry preserves on the top of the middle layer, followed by sherry and custard.

Place the top layer of the cake on and top with whipped cream and almonds. If you wish you may use a different flavor of preserves and use vanilla pudding in place of the custard. I used a sugar-free angelfood cake that worked just fine; and since angelfood cake already doesn't have any fat, this makes this dessert low in fat and calories.


Mistress Hill's cakes

This is an old English recipe, of the kinds that usually started with:"take 3 lbs of flour....." but it has been adapted for today's needs *S*

1/2 cup of butter plus a teaspoon to grease cookie sheets
2 cups flour
3/4 cups sugar
2 egg yolks
zest of 2 lemons

Use teaspoon of butter to grease 2 large cookie sheets.

In a medium size bowl, mix flour and sugar. Add butter and incorporate it to the mixture with a knife, cutting it into small pieces. With fingertips, work into flour/sugar mixture until they look like oatmeal.

Add eggyolks and zest of lemon, while mixing with knife. Kneed dough until smooth. Cover and let rest in the fridge for 30 minutes.

Preheat oven to 325 degrees.

Take dough and separate it in small pieces that you will roll in 1" balls in your hands. Place them on cookie sheets and flatten slightly with a fork.

Put in oven for about 15 min. until they just start to be golden on the edges.

Take cookie sheets from oven and let cool 5 minutes. Slide on grill and let cool completely.

If there are any left, keep them in airtight metal cookie box.

Cornish Pasties
Ingredients (6 servings)

4 c Flour
1 pn Salt
1 c Lard
1 c Cold water approximately

8 Ox cubed beef stew meat
2 md Potatoes peeled & diced
1 lg Finely chopped onion
Salt and pepper to taste Approximately 2 teaspoon cornstarch


Combine flour and salt in a large bowl and cut in lard until mixture resembles fine bread crumbs. Add water slowly, a little at a time, until mixture binds into a soft dough. Wrap dough in plastic wrap and refrigerate at least an hour, a day or two is even better. There will be pastry left over which can be frozen, or make a pie while the oven is on for the pasties.


Mix together half the beef, half the onion, and one potato for each filling. Season to taste with salt and pepper and sprinkle mixture with 1 teaspoon of the cornstarch. When ready to make pasties, remove pastry from the refrigerator and prepare filling. Preheat oven to 425 degrees. Roll out pastry as for pie crust and cut out two large circles 10 inches in diameter. Place filling in center. Brush edges of pastry with water and fold one half of circle over to meet the other, creating a half-moon shape. Press edges of pastry together lightly. Turn edges over about half an inch and crimp so it won't open during baking. Make two half-inch slits near the top of each pastry and place on a piece of baking parchment on a baking sheet. Brush the pasties with milk and bake 15-20 minutes. Reduce heat to 375 degrees for about another 45 minutes, or until pasties are golden brown.

Classic Cheese Ball

2 packages cream cheese
2 cups grated Cheddar cheese
1 tablespoon Worcestershire sauce
1 tablespoon green pepper chopped very fine
1 tablespoon pimento chopped very fine
1 dash cayenne pepper
1 tablespoon onion chopped very fine
Salt to taste

Mix well and roll in the palm of your hands to form balls. Size can be from big cherry to golf ball. Roll in very finely chopped nuts (walnuts, pecans or any nuts of your choice. Chill for 4 to 5 hours.

English Steak & Kidney Pie
(6 servings)

2 Beef Kidneys or 4 veal kidneys
3/4 lb Round Steak
1 Flour
1 Salt and Pepper
1 tb Oil
1 c Chopped onion
1 Hot water
1 Bay leaf
2 Sprigs parsley
1 Celery leaf top
1/2 c Mushrooms
1/2 c Diced carrots
2 tb Flour (heaping)
1/2 c Cold water
1 Pastry for 1 crust

Remove the skin and coarse parts from the kidneys. Wash in salted water. Cut into 1" squares. Pound flour into round steak and cut into pieces. Combine flour, salt and pepper. Dredge kidney in seasoned flour. Heat oil in heavy skillet and brown beef cubes on all sides, add onion and kidneys and cook slowly until brown. Cover meats with hot water, add bay leaf, parsley and celery tops. Cover tightly and simmer for 1 hour.
Remove meat to deep baking dish. Add mushrooms, carrots. Mix 2 T flour with 1/2 cup water and add to pan liquor to thicken it. Pour over meat and vegetables and top with pastry crust.
Bake in 350 degree F oven for about 1 hour.

English Toffee

2 c Sugar
1 c Butter
2 tb Vinegar
1/4 c golden syrup
1/4 c Water

Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball.
Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds.

English Toffee Refrigerator Cake

2 1/2 oz Unsweetened baking chocolate (2-1/2 squares)
1/2 c Milk
2/3 c Granulated sugar
5 Egg yolks, beaten
1 c Butter
1 c Confectioners' sugar
5 Egg whites
1 c Graham-cracker crumbs
1 c Pecans, chopped
1 c Whipped topping

Melt chocolate; cool. Combine milk, granulated sugar, and beaten egg yolks in top of double boiler. Cook over boiling water, stirring constantly, until thickened. Cool.
Cream butter, powdered sugar, and cooled chocolate together. Blend into cooled egg-yolk mixture. Beat egg whites until stiff. Fold chocolate mixture into egg whites. Blend well.
Combine graham crackers and pecans. Sprinkle half the graham cracker crumb and nut mixture over the bottom of an 8-inch square pan. Pour chocolate mixture into pan; top with remaining crumb and nut mixture.
Chill for 24 hours. To serve, cut cake into squares. Garnish with whipped topping.

Traditional English Scones

2 1/2 c All purpose flour
1/2 c Bread flour
6 tb Sugar
1 1/2 tb Baking powder
3/4 ts Salt
4 1/2 tb Chilled unsalted butter, cut into pieces
1 Whole milk
2 lg Eggs
1 lg Egg yolk
1 c Raisins (optional)
1 Egg yolk beaten with 2 Tbsp water
Strawberry Preserves

Preheat oven to 375 degrees F. Butter and flour heavy large cookie sheet. Mix first 5 ingredients in large bowl. Add butter and cut in until mixture resembles fine meal. Add milk, eggs and yolk, then raisins, and mix until thoroughly incorporated.
Turn dough out onto lightly floured surface. Press dough into 1-inch-thick round. Cut out rounds using floured 3-inch round cookie cutter. Gather scraps and re-form into 1-inch-thick round. Cut out more rounds. Transfer rounds to prepared baking sheet, spacing evenly. Brush with glaze.
Refrigerate 15 minutes. Bake until golden brown, about 25 minutes. Serve scones warm with berry preserves.


"Trifle, a favorite Victorian recipe, is the perfect party recipe. Make it well ahead of time of time, so that the sherry and brandy have enough time to seep into the cake. The charm of Trifle is its different textures. Since these also look interesting , Trifle should be served in a glass bowl so that the effect can be seen to full advantage. As an alternative serve it in individual glass dishes."
(6 servings)

1 Sponge cake;leftover
1 c Raspberry Jam
1/4 c Almonds, slivered
1/4 c Brandy
3/4 c Sherry
1 1/2 c Milk
1 c Heavy cream;or whipping
1 Vanilla pod
1 ts Cornstarch
3 tb Sugar
5 Eggs
2 c Heavy cream;or whipping whipped
8 Lemon slices
6 Strawberries

Cut the cake into very thick slices and spread each piece with a generous amount of raspberry jam. Arrange the slices on the bottom of a large glass bowl. If you prefer to use individual dishes, divide the cake equally among the dishes. Sprinkle the almonds over the cake slices, pour on the brandy and sherry and allow it it to soak for about 40 minutes (longer if you like your cake soggy)
Bring the milk and cream with vanilla pod to a boil in a double boiler.
Remove from heat and discard the vanilla pod. Mix the cornstarch with the sugar and eggs and gradually pour in the milk and cream. Transfer the mixture back to the double boiler and stir until the custard becomes thick and creamy;
do NOT allow to boil.
Let the custard cool a little and then pour it over the cake. Let the cake set and when it fully cooled, spread any remaining jam on top, then cover with whipped cream.
Decorate the trifle with citron slices and
strawberry slices. Refrigerate until ready to serve.

Yorkshire Pudding
(2 servings)

2 ea Eggs
1 1/2 c Flour
1 x Salt, pinch
1 x Milk
2 tb Beef fat

Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth.
Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour.
Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast!

Williamsburg Chicken, As Served At London Town Publik House
(10 servings)

1 ea Envelope unflavored gelatin
2 c Celery, diced
4 c Chicken, cooked, diced
1/2 c Stuffed olives, sliced
1 c Canned peas, drained
2 tb Lemon juice
1 1/2 c Mayonnaise
1 x Salt & pepper to taste
1/3 c Pecans, chopped
1/4 ts Leaf thyme
2 ea Eggs, hard cooked, chopped
1 1/2 c Chicken broth
1 x Green grapes for garnish
1 x Oil

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves.
Cool and stir in lemon juice, salt, pepper and thyme. Mix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan.
Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens.

Turkey Crunch
(4 servings)

3 c Diced cooked turkey
1/4 c Green pepper, chopped
4 oz Mushrooms
1/2 ts Poultry seasoning
2 cn Cream of mushroom soup
1/2 c Celery, chopped
1/4 c Onion, chopped
1 c Milk
2 oz Jar sliced pimento, drained
3 oz Chow mein noodles
1 x Butter

Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning into 2 quart casserole greased with butter. Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles over top. Bake in slow (325 degree) oven for 30 minutes.

Escalloped Potatoes
(8 servings)

6 c Potatos, raw, sliced thin
3 tb Butter
3 tb Flour
1 1/2 c Milk
1 ts Salt
1 x Cayenne
1 c Velveeta, grated
3/4 c Gn pepper/pimento mix grated

For sauce:
In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling.
Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat.
Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.

English Wigs
(24 servings)

2 tb Yeast
1/2 c Lukewarm water
1/2 c Sugar
1/2 c Margarine, melted
1 3/4 c Warm milk
1 Egg, beaten
2 ts Salt
1 1/2 ts Nutmeg
1/8 ts Cloves
1/8 ts Mace
6 c Flour
Beaten egg for tops of buns
Caraway seeds (if desired)

Dissolve yeast in lukewarm water. Mix sugar, margarine, milk, beaten egg, salt, nutmeg, cloves, and mace. Add 3 cups of the flour and beat until smooth. Gradually add enough flour to make soft dough (note that 6 to 7 cups of flour can be used). Turn out onto floured surface and knead till smooth and elastic. Place in greased bowl, cover and let rise till dough doubles in bulk.
Punch down. Divide dough in half. Form 12 round buns and place on greased baking sheet. Repeat with other half of dough. Cut a deep cross on each bun with sharp knife. Brush with beaten egg. Sprinkle with caraway seeds. Cover and let rise till doubled. Bake at 375 degrees for 20 minutes.
Serve these caraway-topped buns with hot spiced cider on Christmas Eve, or with raspberry jam as a Christmas-morning breakfast treat.

English Tea Cake
(maraschino cherry cake)
(6 servings)
(served at English High Tea)

1 c Butter, softened
1 c Sugar
2 Eggs
2 Scant c flour
1/2 ts Baking powder
1/4 ts Salt
1 ts Vanilla
1 tb Cherry juice
12 Maraschino cherries
1/2 c White raisins or currants

Preheat oven to 250 degrees. Grease and flour a small tube pan. Cream butter and sugar. Add eggs, beating thoroughly. Sift flour, baking powder and salt together. Gradually add to butter mixture. Add vanilla and cherry juice. Fold in cherries and raisins. Bake 1 1/4 hours.


1 lb butter (no substitutes), softened
1 c Packed brown sugar
4 c All-purpose flour (maybe an extra 1/2 cup if needed)

In a mixing bowl, cream the butter and brown sugar. Add 3-3/4 cups flour; mix well. Sprinkle a board with some of the remaining four. Knead for 5 minutes, adding enough remaining flour to make a soft, non-sticky dough. Roll to 1/2" thickness.

Cut into 3"x1" strips. Place 1" apart on ungreased baking sheets. Prick with a fork. Bake at 325 degrees for 20-25 minutes or until cookies are lightly browned.

Yield about 4 dozen.

Holiday Fruit Pie

1 baked 9 inch pie shell
10 oz. pkg. frozen red raspberries
12 oz. pkg frozen sliced peaches
2 Tbs. lemon juice
2 Tbs. cornstarch
1 1/2 cups mandarin oranges, drained
1 large banana, sliced
1/2 cup heavy cream, whipped

Thaw raspberries and peaches. Drain and reserve juices.
Combine lemon juice and cornstarch in saucepan;
blend in drained juice (about 1 1/4 cups). Bring to a boil; reduce heat and simmer 4 to 5 minutes.
Cool. Combine raspberries, peaches, 1 cup mandarin oranges and banana.
Stir 2/3 of the cooled glaze through fruit.
Spoon fruit into baked pie shell.
Arrange 1/2 cup mandarin oranges on top of pie. Spoon remaining glaze over fruit. Chill an hour or longer. Serve with whipped cream.

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Anything that I have on these pages I either believe to be in public domain, or I've asked permission to use. In most cases there is a link. the ones that do not ... well... I'm just learning *G* and didn't know. So if you see anything that you recognize as yours, email me. I will instantly either link you to it or take it out, as you may wish. Thank you for your understanding.