Recipe Archive

As further proof of our member’s international connections, I proudly present this recipe which was submitted by Yorkshirewoman, Isobel Davies of Izzy Lane, Farmaround & Farmaround North

 AMERICAN PUMPKIN PIE  

For the Pastry
250g plain flour
125g butter or lard

For the Filling
500g pumpkin peeled and diced
100ml water
2 eggs
½ tsp cinnamon
½ tsp grated nutmeg
1 can ( just less than 400g ) condensed milk

Rub flour and butter together into fine crumbs. Sprinkle a little water over them and mix together to form a short pastry ( but don't overwork it ). Put into a 20cm tart tin and chill for ½ an hour. Poach the pumpkin in the water until soft enough to puree ( approx. 10 - 15 mins ). Mash to a smooth paste and allow to cool completely. Beat in the eggs, cinnamon, nutmeg and milk and then set aside. Preheat oven to 200C/400F/Gas Mark 6 and warm a baking tray large enough for the tart tin. Fill the pastry case with the pumpkin mixture and bake the pie on the hot baking tray for 15 minutes. After that lower the temperature to 180C/350F/Gas Mark 4 and cook for a further 30 minutes. A fan-assisted oven should take less time than an old fashioned one. When the time is up, check that the pastry is golden and the filling is set ( it might need another 10-15 mins ). Traditionally this dessert is served cold. You could serve with ice cream or crème fraiche to reduce the sweetness a little.

Please visit Isobel's listings for Izzy Lane in our Farm and Art Categories & Farmaround and FarmaroundNorth in The Farm Category

Marilyn notes that this is delicious served as a pud too and is very easy to make.

APPLE CAKE - good for Autumn days -  from Marilyn Tippett.   

Batter:
300 ml plain flour, sifted
0.5 tsp salt
2 tsp baking powder
1 -2 tsp cinnamon according to taste
100 ml sugar  
100 ml milk      
1 egg
50 grams of melted butter
2 large apples, cored and sliced not-too thinly

Streusel Topping:
4 tbsp brown sugar
2 tbsp plain flour
1 tsp cinnamon
2 tbsp butter
Batter method

Mix the dry ingredients. Mix the butter, milk, and egg, pour into the dry mixture and mix. Fold in the apple slices. Pour the batter into a buttered 20-22cm loose bottomed cake tin.

Streusel method:

Mix the crumb ingredients with a knife, or in a blender but not so that it becomes a paste, and sprinkle over the cake.

Bake at 200-210°C for 30-40 minutes, until a toothpick comes out clean and the cake is nice golden brown.

Let it cool slightly and then remove from the tin onto a rack to cool.  Sprinkle with icing sugar or caster sugar/cinnamon mix if liked.  Can be served on its own or with cream or crème fraiche. 

Jackie Miller, Collier’s Hill Conference Centre & Guest House
Bayton, Worcestershire

ASPARAGUS, LEMON & RICOTTA CHEESE QUICHE

Ten generous slices (half recipe if serving fewer numbers).

500g. short crust pastry (or use own recipe for homemade short crust)
4 eggs plus one egg yolk
400ml double cream
2 lemons zest only
2 bunches 250g. of asparagus
5oz. Ricotta cheese
Small handful of mint leaves chopped
Sea Salt and Black Pepper to taste.

Roll out pastry on lightly floured surface and cut out a circle approx. 35cm. Pick up pastry on rolling pin a place in 27cm deep loose-bottomed tart-tin. Prick base with fork, cover with cling film and put in fridge of at least 40 minutes.

Heat oven to 180C/ gas 6. Put tart in oven and bake blind for 10 to 15 minutes, remove baking parchment, glaze tart with beaten egg (one egg) and cook for another 5 to 8 minutes until pastry is golden and crisp. Allow to cool

Reduce oven to 160C/ gas 4 whisk remaining eggs; pour in the cream and lemon zest and whisk until well combined. Add salt and pepper to taste and pour into jug. Add this to the tart case arranging the asparagus spears which have been trimmed on top. Put teaspoonfuls of ricotta cheese over tart and sprinkle with chopped mint. Place carefully in oven and cook for approx. 30mins. Until just set. Leave to cool for at least 12 minutes before serving at room temperature.

Don’t forget to save a slice for yourself and your nearest and dearest. Enjoy.

Please visit Collier’s Hill Listings in our Inns and Education Categories:

www.countrysideconnection.co.uk/innshotels.aspx

www.countrysideconnection.co.uk/educationandcookerycourses.aspx

This delicious tart recipe was shared by one of our vegetarian members, Isobel Davies. Isobel lives her life based upon her beliefs and values and conducts her businesses in the same way. She created a Sheep Sanctuary saving the lives of hundreds of rare breed Yorkshire Sheep and employs the talents of local women skilled in knitting, to supply her company Izzy Lane which offers exquisite handknit creations. Her other two companies, offer organic fruit and vegetable boxes home delivered to your door ~ Farmaround in London and FarmaroundNorth in Yorkshire and the Northeast.

Ingredients:

400g puff pastry, rolled to 1/2cm thick
4 slices aubergine, 2cm thick
1-2 tbsp olive oil
salt and freshly ground pepper
2 tbsp pesto
5-6 pieces of semi-dried tomatoes, chopped
150g mozzarella
a few basil leaves to decorate

Heat some of the olive oil in a heavy frying pan and cook all the aubergine slices for a couple of minutes on each side until lightly coloured. Remove from the pan and drain them on kitchen paper. Preheat the oven to 200C / Gas 6. Cut the puff pastry into circles about 2cm larger than the aubergine slices and place on a baking tray. Mix the pesto with the chopped tomatoes and spread in the centre of the pastry then place the slice of cooked aubergine on top and season. Score the pastry around the aubergine once you have placed it on the pesto mix. Bake for 15-20 minutes or until the pastry has risen up around the aubergine and is golden. Slice the mozzarella into 1 cm slices and place one on top of each aubergine. Season and return to the oven for 3-4 minutes. Drizzle with olive oil, add garnish and serve.

Please visit Isobel's listings for Izzy Lane in our Farm and Art Categories & Farmaround and FarmaroundNorth in The Farm Category

This recipe was contributed by member, Isobel Davies, owner of Organic Home Delivery Companies Farmaround www.farmaround.co.uk FarmaroundNorth www.farmaroundnorth.co.uk and Izzy Lane www.izzylane.co.uk all featured in our Farm Fare Category

AUBERGINE FRITTERS WITH TOMATO CHUTNEY

Ingredients:

1. For the aubergine fritters

50g/2oz gram flour
½ tbsp plain white flour
1 tsp baking powder
1 spring onion, finely sliced
1 tbsp coriander
Sprig fresh thyme
¼ tsp finely chopped garlic
¼ tsp finely chopped fresh ginger
100ml/3½fl oz sparkling water
Vegetable oil, for deep frying
1 small aubergine, sliced into 0.5cm/¼in rounds
2 medium slices dry white bread

2. For the tomato chutney

1 ripe tomato, seeds removed, finely chopped
½ small fresh green chilli, finely chopped
1 tsp chopped fresh coriander leaves
¼ onion, peeled, finely chopped
¼ tsp vegetable oil
½ tsp fleur de sel, or sea salt

5. To serve, spread the chutney onto each of the fried bread and aubergine slices. Place one slice of aubergine into the centre of each of two serving plates, then place one of the bread slices on top. Alternate the aubergine and bread slices to form layered stacks.

This has been a favourite with Wendy's family for generations. She says that people tasting it for the first time always find it impossible to believe that saltine crackers are one of the main ingredients. If you are not living in America, try to find a supermarket that carries a range of American products ~ these are NOT a unique item and chances are they might have them. If not, try visiting Wendy and request them prior to arrival or failing that possibility, try to find someone who is visiting America to buy some for you.

AUNTIE LU’S CRACKER CANDY

37-40 saltine crackers
1 c. + 2 T. brown sugar
1 c. butter
1 12-oz. pkg semi-sweet choc. chips
1 med. package slivered almonds

Preheat oven to 350 degrees.
Line cookie sheet (must have sides) with foil and spray with Pam. Cover bottom of sheet with crackers in a single layer.  Place butter and sugar in small sauce pan.  Bring to a boil and boil for 3 minutes, slowly.
Pour butter/sugar mix over crackers, evenly.  Place in oven and bake 5 minutes or until bubbly. Remove from oven and cover with chocolate chips.  Cover with bread board for 8 minutes or until chips are melted.  Spread melted chips evenly over crackers.
Sprinkle with toasted almonds and press down gently.
Refrigerate one hour, then break up into pieces.
Store in refrigerator, or freeze up to four months.

Please visit Wendy's Rose Hill B&B Listing in our Bed and Breakfast Category

These corn muffins are sweetened with honey and packed with bits of crispy bacon and whole kernels of corn. At their very best when served warm and buttered. **Also see this month’s recipe for Cornbread!

BACON AND CORN MUFFINS

Ingredients:

1½ cups/350 g flour
½ cup/110g yellow cornmeal
1 Tablespoon baking powder
½ teaspoon salt
2 eggs
½ cup/120ml milk
½ cup/120ml honey
½ cup/110g butter, melted
8 ounces/225g bacon, cooked crisp, drained and crumbled
½ cup/100g fresh or drained canned/tin, or frozen thawed whole kernel corn

Method:

Preheat oven to 400 degreesF/200C/Gas Mark 6.

In large bowl mix flour, cornmeal, baking powder and salt.  In small bowl, beat eggs with fork; beat in milk, honey and butter. Add liquid ingredients to flour mixture; stir until just blended. (Batter will be slightly thinner than other muffin mixtures)

Fold in bacon and corn. Fill greased pans 2/3 full. Bake in preheated oven until pick inserted in center comes out clean.  Baking Times: 15-25 minutes for muffins depending upon size; or 30-35 minutes if baked in 9 inch square pan to bake as cornbread.

Yield:  36 miniature, 12 regular, 3 to 8  large, jumbo or mammoth size muffins.

This traditional New England Recipe was contributed by New England Artist, Linda Leonard Hughes who places great value upon her English Roots. "My great grandfather on my Mother's side came from Cheshire, their name was Sefton and my Mother brought me up like a proper little English girl. She told me so many things that were handed down to her, and told me of her Grandfather who quoted many old English books. I really grew up with a great love of England! I am so sorry if I am going on with old times! I am very happy to share an old New England recipe with you!"

BAKED INDIAN PUDDING

5 CUPS MILK
4 TABLESPOONS INDIAN MEAL (CORN)
1/4 TEASPOON NUTMEG
1/2 TEASPOON CINNAMON
1/4 TEASPOON GINGER
1 TEASPOON SALT
A LITTLE ALLSPICE
1 TABLESPOON BUTTER
1/2 CUP MOLASSES
3/4-1 CUP SUGAR
2 EGGS, WELL BEATEN
AND TO MAKE IT REALLY SPECIAL 1 CUP RAISINS

HEAT 4 CUPS OF MILK AND SPRINKLE THE CORN MEAL IN SLOWLY. COOK FOR A FEW MINUTES. REMOVE FROM FIRE AND ADD OTHER INGREDIENTS. THEN ADD 1 CUP COLD MILK;
POUR INTO A BUTTERED 2 QUART OVENPROOF DISH AND BAKE SLOWLY AT 300 F. FOR 3 HOURS. SERVE WITH CREAM, ICE CREAM OR HARD SAUCE.* THIS CAN ALSO BE DONE IN A SLOW
COOKER, AFTER THE POURING STEP,AND COOKED FOR BETWEEN 5 TO 7 HOURS!  HOPE YOU ALL ENJOY!!

Please visit Linda's listing in The Art Category and personal website to view the diverse New England Subjects of her paintings.

This recipe was contributed by Marilyn Tippett, Powys, Wales 

Every Welsh home will have its own recipe for this tea bread but here is ours. Bara Brith is a lovely Welsh tea bread which keeps well and is lovely and moist. I got this recipe from a lady who is now 91 and still baking! The recipe is in imperial pounds and ounces, but can be converted to metric quite easily.  The up-dated bit is the addition of cherries, which most people like, but they can be omitted if you don’t like them. I usually make two at once and freeze one, as they freeze very well and are useful for unexpected guests, or when you are too busy to bake.

BARA BRITH   Makes 1x 2lb loaf

Ingredients:
½ pint strong tea
¾ lb mixed fruit including plenty of cherries
1oz melted margarine or butter
6ozs soft brown sugar
9oz plain flour
½ teaspoonful bicarbonate of soda

Method:
Place tea, fruit and sugar on a bowl and leave overnight
Stir in beaten egg and malted margarine/butter
Fold in flour and bicarbonate of soda
Place in greased 2lb loaf tin and bake at 350 F or 180C for approximately 1 ½ -2 hours
Cool on a wire rack
May be eaten as it is or with butter for a special treat!

Please visit Cally’s listing in our category ‘Relocation and Restoration Services'.

From the personal collection of Heléne Leichter-Saxby, founder of Countryside Connection. Although this recipe has been slightly  adjusted over the years from the original Biscotti di nocciola (Biscotti with Hazelnuts) taught to my mother by Mrs. Bennadetti, please read my story Mrs. Bennadetti’s Legacy, it still holds wonderful childhood memories and NEVER ceases to delight! Lovely dunked in coffee, tea or hot cocoa (my husband insisted that as it had been reliably reported to him by his mother and maternal grandmother that Her Majesty the Queen dunks I should stop correcting him when he taught the technique to our daughter Morgan when she was very young!) and absolute bliss when Vin Santo is available as an accompaniment. They are also perfect all on their own.

BISCOTTI WITH HAZELNUTS, CHOCOLATE & ORANGE

Note: Measures in this recipe are American Standard.

2 cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
4 ounces unsalted butter at room temperature
2 large free-range eggs
1 tablespoon grated orange peel
2 tablespoons Grand Marnier
1 cup hazelnuts, lightly toasted & coarsely chopped
6 ounces fine-quality bittersweet chocolate coarsely chopped (do not use unsweetened)

Line a large baking sheet with parchment paper .Using a large spoon, mix together flour, baking powder and salt in a medium sized bowl. Beat sugar and butter in a large bowl with electric mixer. Add eggs one at a time, then Grand Marnier and orange peel. Using spoon, slowly add flour mixture and beat until well blended. Stir in chopped hazelnuts and chocolate.

Gather dough together, divide into two pieces and wrap each piece in plastic wrap. Place in refrigerator for at least an hour, or freeze for 20 minutes until dough is firm.

Preheat oven to 350 degrees Fahrenheit with rack positioned in centre of the oven.
Flour your hands and form each piece of dough into a log, 14 inches long and about 2 ½ inches wide. Using a long metal spatula, transfer logs to prepared baking sheet, spacing at least 2 inches apart. Bake until light golden in colour, 25-30 minutes. Transfer parchment sheet with logs to cooling rack. Cool for 20 minutes. Reduce oven temperature to 300 degrees F.

Place log on cutting board. Using a serrated knife, cut on severe diagonal into ½ inch slices. Stand slices upright on baking sheet. Repeat with the second log.

Bake until dry to the touch, about 30 minutes. Colour should be pale golden. Cool completely on rack and store in airtight container. Biscotti stay fresh for ten days.

Yield: About 3 dozen

Lucia and Debbie, Meadowlark Inn, Brattleboro, Vermont

Here is a classic favorite that we love to make when the blueberries are ripe. There always seems to be a niece or nephew here just at the right time to help us pick them at a local orchard. Each year we pick about 40 pounds to use in pancakes, waffles, danish, crepes, cakes, and  the fruit salads for the guests breakfast!!

 BLUEBERRY SOUR CREAM COFFEE CAKE

Note: Measures in this recipe are American Standard

Set oven @350 degrees Fahrenheit
Grease and flour 12 cup bundt pan
Mix 1 cup butter with 1 1/2 cup sugar
Mix in 1 1/2 tsp. baking powder and 1 tsp. baking soda with 1 tsp. vanilla
1 Cup sour cream
Mix in 2 eggs and 2 1/2 cups all purpose flour
Zest of one lemon
Mix all together then blend in 2 cups blueberries
Bake for 1 hour until done...watch carefully at the end
Make a glaze of confectioners sugar (icing sugar) with a bit of lemon juice and a little bit of cream. Drizzle over prepared cake and then serve.

VOILA!!!
 
Please visit Meadowlark Inn listing in our Country Inn Category:

www.countrysideconnection.co.uk/innshotels.aspx

This recipe was contributed by Jackie Miller of Colliers Hill Guest House and Conference Centre www.colliershill.co.uk  

My lovely daughter has been a vegetarian for 20 years. On Christmas morning, after we have opened our Christmas stockings, we sit round a roaring log fire and toast family and friends with a glass of bubbly and a few canapés.’  Yes, you guessed, the lovely daughter wouldn’t thank you for smoked salmon or fresh prawns, so I make her a few little Filo pastry Christmas parcels with spinach and Brie. They are simple to make and look so deliciously festive, I always have to make extra for the non-vegetarians.

BRIE AND SPINACH PARCELS

Ingredients:

1 packet Filo Pastry
1lb. Fresh Spinach
3ozs. Brie
Salt pepper and pinch of grated nutmeg.

Method:

Wilt the spinach in frying pan with a knob of butter, drain any surplus liquid
Chop Brie into small cubes mix with spinach and add seasoning.
Cut Filo pastry sheets into 3inch squares, use four to five layers, glazing individual sheets with melted butter. The process is made much easier if you keep the Filo pastry wrapped in a damp tea-towel, while you are preparing the layers. Put a tea-spoon of the spinach mixture into the middle of each square, draw up the corners and twist into little parcels to look like sweet wrappers. They can be made in advance to this stage and frozen until needed.  Place on baking tray, glaze with beaten egg, cook at 200C until golden brown, 10-15 mins. I use different fillings, including cranberry sauce mixed with Brie for Christmas.

Greg & Susan Worden, Vermont Artisan Designs and Gallery 2 and Kitchen Sync (a gourmet cooking shop offering a fine range of cookware, utensils, cookbooks and so much more)  Main Street, Brattleboro, Vermont

Broiled Salmon with Teriyaki-sesame glaze
(Serves 2 salmon lovers)

At the end of a long summer weekend, it’s a nice treat to do a relatively simple barbeque. A long summer weekend means many things to many people, but for us, it’s the end of a work week. Our gallery --Vermont Artisan Designs & Gallery 2 -- and kitchen shop -- Kitchen Sync -- are open seven days a week. We usually work the weekends, so it’s nice to be able to relax and have a good, but simple meal at home on Sunday evening.

One of our favorites that Suzy prepared last night was a broiled salmon fillet with a teriyaki-sesame glaze over a bed of wilted spinach with roasted or fresh tomatoes.

We both like salmon and so we bought a nice one that weighed 1.25 pounds. The glaze can be prepared early in the day so when the salmon is prepared, there’s a bit more time to marinate the salmon.

The glaze is comprised of a tablespoon of toasted sesame oil, a tablespoon of sesame seeds, a tablespoon of mirin, two tablespoons of  rice-wine vinegar, three tablespoons of teriyaki sauce, a tablespoon of soy sauce, a quarter teaspoon of garlic powder and two tablespoons of brown sugar in a small bowl. Whisk it up, put the salmon on a glass plate or baking dish and pour the marinade over the flesh side of the salmon. You refrigerate it for up to an hour or so before you’re ready to grill. Take it out and bring it to room temperature before grilling.

Put the salmon, skin-side down on a medium-high barbeque. Brush occasionally with the remaining marinade. Cook for four minutes on the skin side and then turn it carefully with a long fish spatula or combination of two spatulas. Cook the salmon two to three minutes more until it’s opaque and then serve with wilted spinach, roasted or fresh tomatoes and/or steamed asparagus.

We like it and hope you do, too! 

 Please visit Vermont Artisan Designs & Gallery 2 in our Artists and Craftsmen Category:

 www.countrysideconnection.co.uk/artistsandcraftsmen.aspx 

Carolyn first entered my life in the autumn of 2000 when she and our daughter, Morgan became friends during their freshman year at Vassar College. Over the years, Carolyn helped us at Beckwood Pond during school breaks, created wonderful works of art to enhance our inn and has become an 'adopted daughter' to Alan and me. She is gifted in so many ways, not the least of these is her skill as a baker. She has provided exquisitely decorated cakes to celebrate birthdays and other occasions, as well as delectable cookies. I know you will enjoy these as much as our family always does (must admit they were too delicious to be shared with guests and always tucked safely away until we had some quiet time on our own to savour them)  **Note to the wonderful former guests who have written to say how much they enjoy my new site and pursuits, PLEASE accept my apologies and remember the many homemade cookies and sweets I lovingly prepared for you. With warmest thoughts, Heléne   

BUTTERSCOTCH BROWNIES

Yield: 16 2"x2" brownies

Ingredients:

1/2 C butter
2 C brown sugar
2 eggs
1 tsp. vanilla
1 1/2 C flour
2 tsp. baking powder
1/4 tsp. salt
(1 C walnuts - optional)

Melt butter and brown sugar in sauce pan.  Add eggs as cooling.  Add dry ingredients. 
Bake at 350 degrees F for 25 minutes in greased pan.

Please visit Carolyn's listing ~ Stained Glass by Carolyn, in our Art Category

This delicious rosti recipe was shared by one of our vegetarian members, Isobel Davies. Isobel lives her life based upon her beliefs and values and conducts her businesses in the same way. She created a Sheep Sanctuary saving the lives of hundreds of rare breed Yorkshire Sheep and employs the talents of local women skilled in knitting, to supply her company Izzy Lane which offers exquisite handknit creations. Her other two companies, offer organic fruit and vegetable boxes home delivered to your door ~ Farmaround in London and FarmaroundNorth in Yorkshire and the Northeast.

CELERIAC AND POTATO GRATIN

Ingredients:

12oz peeled celeriac
12oz peeled potatoes
4oz onion, finely sliced
2 tbsps olive oil
juice of half a lemon
good pinch of salt
freshly ground black pepper
4 sprigs of parsley ( for garnish )

Grate the potatoes and celeriac into a bowl, add the lemon juice and season with salt, stir and leave to stand for 10 minutes. Heat the oil in a non-stick frying pan and slowly cook the onion. Returning to the potato and celeriac mixture, squeeze out all the liquid, add the cooked onion and season with pepper. Reheat the oil in the pan before adding the rosti mixture, patting out to form a flat cake. Fry slowly on a low heat, giving the pan a shake now and again to stop the rosti sticking. When the underside is golden brown place a large plate over the top and tip the rosti over onto the plate. Then, carefully slide back into the pan and cook for a further 10 minutes on a low heat. If your rosti is a little on the thick side, a further 10-15 minutes in a moderate oven ( 180C / 350F / Gas4 ) may be needed to finish cooking it. Serve hot, cut into wedges and garnish with parsley.

Please visit Isobel's listings for Izzy Lane in our Farm and Art Categories & Farmaround and FarmaroundNorth in The Farm Category

Contributed by Wendy Blair at Rose Hill B&B, Roanoke, Virginia

The Cheese Finger Breads, known to my family as "Little Breads," were the result of unexpected guests and a scavenger hunt through the fridge.  My mother always said, "Trust your instincts.  If it tastes good in your head,
it will taste good in your mouth."  My guests think she was right.

CHEESE FINGER BREADS

1 loaf rye bread cocktail rounds
1 bunch green onions.
1/2 cup parmesan cheese
2 cups shredded jack cheese
1/2-3/4 cup mayonnaise
1/4 tsp. crushed garlic

Slice green onions, including entire onion and top.
Mix with cheeses, mayonnaise and garlic.
Preheat oven to 350 degrees.
Spread thickly on cocktail rounds.
Bake in oven until golden brown.

Please visit Rose Hill in our Bed & Breakfast Category:

http://www.countrysideconnection.co.uk/bandbandselfcatering.aspx

This recipe was contributed by Wendy Blair of  Rose Hill B&B  in Roanoke, Virginia www.bandbRoseHill.com  My daughter always had a great dilemma during the Holidays.  Hot Cocoa or Eggnog, she couldn't choose.  Here is my solution:

Stir Cocoa and sugar in large mug.  Add enough boiling water to make a thick
paste, stirring well.  Heat Eggnog to almost boiling.  Stir gradually into
cocoa mixture.  Place a dollop of whipped cream on top and sprinkle lightly
with Nutmeg.  Makes two mugs full.

I discovered this wonderful recipe years ago when it was created and presented by Ina Garten on her American Television Cooking Show, "The Barefoot Contessa".  I present it this month in honour of the W.I.R.E. Website (Women In Rural Enterprise) www.wireuk.org where comments about coconut macaroons were recently featured . I have found W.I.R.E., which many of our members also belong to, such a tremendous support and a font of information to help people working in towns, villages and cities and I urge you to visit their site. 

They are absolutely delicious, extremely easy to prepare, have only five ingredients and always receive a tremendous response when served any time of the year. Enjoy!

COCONUT MACAROONS

Ingredients:

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
¼ teaspoon kosher salt

Method:

Preheat oven to 325 degrees F.

Combine the coconut, condensed milk and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 ¾ inch diameter ice cream scoop, or similar sized spoons.

Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Cornbread is one of the few dishes that has traveled to all corners of America. It began with Native Americans who ground a coarse meal from corn kernels. The breads have been baked in all types of skillets and pans, over open fires, in beehive ovens and in ordinary home ovens. Originally, it would have been made almost everywhere using the fat from cooked bacon. Today, butter and oil are usually used for the fat, with eggs and milk added for richness and a small amount of baking powder to lighten the finished product. Somewhere amongst my cherished collection of cookbooks, is a copy of Jeremy Jackson’s The Cornbread Book: A Love Story With Recipes, Sadly, at the moment it is boxed away with many others, but I would highly recommend it to anyone who tries and enjoys this recipe or the one for Bacon and Corn Muffins also in this month’s offerings. I cannot confirm where either of these originated from, only that they are family favourites! For those unfamiliar with cornbread, or muffins, they are perfect accompaniments to stews and hearty soups, or simply enjoyed on their own. Note: For your ease, recipe ingredient measures and temperatures are provided in both U.S. and Metric.

CORNBREAD

Ingredients:

Butter (for the pan)
1 cup/225g all-purpose flour
1 cup/225g yellow cornmeal
1/3 cup/65g sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup/225ml whole milk
1/3 cup/90ml canola oil
1egg, lightly beaten

Method:

Set the oven at 400 degrees F/ 200 C/ Gas Mark 6. Use an 8 inch square (or approximate size) baking pan. Butter the pan to avoid sticking.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Form a well in the center and add the milk, oil and egg. Stir the liquid ingredients, gradually incorporating the dry, until they form a batter.

Pour the batter into the prepared pan. Bake the cornbread for 25 minutes or until the top is brown and a toothpick inserted into the center of the cornbread comes out clean.

Remove the cornbread from the oven and let it sit for 5 minutes. Cut into large squares and serve warm with butter.

Makes 1 pan of cornbread.

This recipe has always been a family favourite and one our return guests to our home and Beckwood Pond always requested. The contrast between the tart taste of the cranberries & orange juice, the crunchy oatmeal and the finely  grated organge zest makes these very 'moorish' so prepare lots of them! I love making extra large ones, bursting with cranberries and a generous topping of dry oatmeal flakes and brown sugar for added texture. They also make a wonderful addition to a mixed mini-muffin basket with blueberry and other favourites. Perfect in the morning, with afternoon tea or coffee, or anytime you have a moment to sit down and relax ~ clearly this does not happen too often this time of year so keep in mind that the recipe will always be available in our Recipe Archive Section!

CRANBERRY, ORANGE, & OATMEAL MUFFINS  
 
Ingredients:

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1-1/4 cups oatmeal (do not use instant or quick oatmeal)
3/4 cup brown sugar
Rind from one orange, finely grated
1 cup cranberries (fresh or frozen work equally well)
2 Tablespoons orange juice
1/4 cup (1/2 stick) butter
1 cup milk
1 egg
Heat oven to 425 degrees.

Butter muffin cups.

Method:

In a large bowl, combine all dry ingredients (except for 1/4 cup oatmeal and 1/4 cup brown sugar, which are placed in a small bowl, mixed together, and reserved for topping). Blend dry ingredients well. Mix in grated orange rind.

Place cranberries in another small bowl, sprinkle 1 Tablespoon orange juice over them, and toss to coat. Then add 1 Tablespoon dry ingredients and toss again. Set aside. Melt butter. Remove from heat and when cool, stir in milk and egg. Stir butter mixture into dry ingredients until blended. When mixed, gently stir in cranberries.

Fill muffin cups to desired height -- anywhere from half full to full, depending on size of muffin desired. Lightly drizzle the remaining 1 Tablespoon of orange juice over them. Then, sprinkle oatmeal and sugar mixture topping onto each muffin.

Bake 15 to 25 minutes (baking time will vary depending upon size of muffin desired) until lightly brown and toothpick inserted into center comes out dry. Let muffins stand in baking tin for 5 minutes before removing. Serve piping hot from the oven.

These muffins can be made ahead and reheat beautifully in a low oven, around 200 degrees.

Cooking Inn Style: A Collection of Country Inn Recipes from England, Ireland, Wales and New England by Helene Leichter-Saxby.

Wendy Blair, owner of Rose Hill B&B in Roanoke, Virginia, and I were discussing our personal searches for recipes to accommodate guests and friends who have specific allergies. She has kindly shared several wonderful discoveries, including a Gluten-Free Pie Crust and Gluten-Free Cranberry Mini-muffins, also found on this page. I hope they will please and help you.  

DAIRY-FREE QUICHE LORRAINE:   

9 pieces bacon, cooked crisp and crumbled (Turkey bacon works equally well)
9 slices (usually individually wrapped) Swiss flavored soy cheese.
2 cups Silk (soy, cream substitute)
1 Tbs. Corn Starch
4 Extra large or Jumbo eggs
Salt and pepper to taste

Preheat oven to 375 degrees.  Crumble bacon.  Cut soy slices into strips.    Layer bacon and soy slices in unbaked crust.  Whip together Silk, eggs, corn starch, salt and pepper. Pour slowly over the bacon soy cheese layers to minimize movement.   Bake at 375 degrees for 45 to 50 minutes.  Let sit for 5 minutes before serving

Please visit Wendy's listing for Rose Hill in our Bed and Breakfast Category

Lucia and Debbie both attended the Cambridge School of Culinary Arts and incorporate produce from their own gardens as well as other local produce, syrup and eggs into their daily menus. This special recipe is perfect for the holiday season and throughout the autumn and winter when egg nog is available. Brilliant innkeepers and gardeners they are also both qualified and Certified Nurse Midwives. We value their friendship and always delight in hearing from them!

EGG NOG PANCAKES from Lucia & Debbie at Meadowlark Inn

1 cup all purpose flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 egg
1 cup egg nog
1 tbsp. vegetable oil
add a dash of nutmeg and cinnamon
 
Mix ingredients well.  Grease griddle or frying pan.  Lay down ~ 1/3 cup batter for each pancake.  Cook until bubbly on top then flip over pancake and continue to cook until done.  Serve with warmed Vermont maple syrup.  Enjoy!

Please visit Meadow Lark Inn's listing in our Country Inn Category

Recipe contributed by Sandra Morton, 'Perilla'  (Alpaca Wool Socks & Other Items)

This is my children's favourite recipe as it involves fillet steak which they wouldn't buy themselves and they have never managed to make chips like mine. I have told them that the secret to good chips is making the chips quite chunky, deep fat frying until they are 3/4 cooked - wait until the food is ready and then plunge the chips back into the hot oil (I always use organic rapeseed oil)  until golden and serve.
 
FILLET STEAK WITH A PEPPERCORN and MUSHROOM SAUCE
 
4 x Fillet steaks - good and thick - crush peppercorns in pestle and mortar and pat into steak on both sides.
Chop a shallot finely and fry in a knob of butter
Slice organic chestnut mushrooms (amount to suit you) and fry with the shallot

Add another knob of butter and a small drop of rapeseed oil (stops the butter burning) and when that is foaming add your fillet steak and do to required level of cooking - rare probably two minutes a side and should feel as soft to the touch as your cheek! Remove from pan and put in very low heat oven, bottom of AGA to rest.
 
Put a couple of dashes of Worcester Sauce (Lee and Perrins) into the delicious goo left in the pan and some sea salt flakes and add 400ml of good Double Cream - you can add some crushed peppercorns at this stage if you like it really peppery.

As it starts to bubble add the mushrooms and shallot and any juices from the steaks and serve poured over the steaks.

Please visit Perilla listing in our Artist and Craftsmen and also our Farm, Artisan Producer Categories.

Contributed by Wendy Blair of Rose Hill B&B in Roanoke, Virginia. Wendy always seems to be in the midst of baking something whenever we have a chat ~ here is one that is a favourite of her guests.

GIANT GINGER COOKIES

4 1/2 C. Flour
4 tsp. Ground Ginger
2 tsp. Baking Soda
1 1/2 tsp. Ground Cinnamon
1 tsp. Ground Cloves
1//4 tsp. salt
1 1/2 C. Shortening
2 C. Sugar
2 eggs
1/2 C. Molasses
3/4 C. Coarse or granulated Sugar.

In a medium bowl, stir together the flour, ginger, soda, cinnamon, cloves and salt.  Set aside.

In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds to soften.  Gradually add the 2 cups granulated sugar; beat until fluffy.  Add eggs and molasses; beat well.  Add half of the  flour mixture; beat until combined.  Stir in the remaining flour mixture with a wooden spoon.

Shape into 2-inch balls using 1/4 cup dough.  (or measure using a #20 ice cream scoop)  Roll in the coarse sugar.  Place dough balls on an ungreased cookie sheet about 2 1/2 inches apart.

Bake in a 350 degree oven for 12 to 14 minutes or until cookies are light brown and puffed.  Do not over bake.  Let stand on cookie sheets for 2 minutes before transferring to a wire rack to cool.  Makes 25, 4-inch cookies.

You will find Wendy's historic Southern B&B in our Bed and Breakfast Category.

Wendy Blair owner of Rose Hill B&B and I were discussing our personal searches for recipes to accommodate guests and friends who have specific allergies. She has kindly shared several wonderful discoveries, including a Gluten-Free Pie Crust and Dairy-Free Quiche Lorraine, also found on this page. I hope they will please and help you.

GLUTEN FREE CRANBERRY MINI-MUFFINS 

3 cups sugar
16 oz. cream cheese (softened)
1 cup (sloppy) oil
3/4 cup unsweetened cranberry juice
2 cups whole berry cranberry sauce
4 large eggs
1 1/2 tsp. salt
1 tsp cinnamon
1 tsp. nutmeg
2 tsp. baking soda
2 ¼ tsp. Xantham gum
3 1/2 cups Gluten Free bread mix or baking mix
2 cups dried cranberries
1 cup finely chopped walnuts* *optional

Preheat oven to 350 degrees.
Cream together sugar and cream cheese.
Add oil, cranberry juice, cranberry sauce, salt, cloves, and baking soda in large bowl and mix well.
Add flour and mix well.
Spray mini muffin tins with non-stick spray.
Place dried cranberries and diced walnuts in each cup.
Fill cups ¾ full with batter
Bake  approx. 18-22 min. or until inserted toothpick comes out clean.
Makes approx 75 mini-muffins.  These freeze beautifully up to 6 months.

Please visit Wendy's listing for Rose Hill in our Bed and Breakfast Category 

Wendy and I were discussing our personal searches for recipes to accommodate guests and friends who have specific allergies. She has kindly shared several wonderful discoveries and I hope they will please and help you. You will find two others on this page ~ one for Gluten Free Cranberry Muffins and another for Dairy-free Quiche Lorraine!

GLUTEN-FREE PIE CRUST from Wendy Blair, Rose Hill B&B

Makes one pie crust:

1 ¼ cups Gluten Free all purpose flour or Rice Flour.
 ¼ teaspoon salt
 1/3 cup shortening or butter
 3 to 4 Tablespoons ice cold water

In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 15 inches in diameter. Those big rolling pins should stay in the drawer for this one. I flatten the ball out in my hands and set it in the quiche plate. Push and prod it to cover.  I use the small end of a tart roller to roll it up the sides and around. Fingers work just fine too.  Putting a damp plastic wrap over it will help smooth it out more easily. You just need to get it up the sides. (Even if you have extra for a fancy edge it will fall off the minute you take it out of the oven.) Do not prick the pastry. Bake as directed in individual recipes.

This delicious recipe was contributed by Wendy Blair of Rose Hill B&B in Roanoke, Virginia www.bandbrosehill.com  

Slice apples in half, stem and core.  Pour orange juice into an 8 X 8 baking
dish and place apples, flesh side up in it.  Brush exposed flesh with honey.
Mix sugar and Allspice and sprinkle over apples.  Fill the cavity with a
handful of Granola.  Drizzle more honey over the apples and into the orange
juice.  Bake for one hour at 375 degrees, basting frequently.  Mix Yoghurt
and powdered sugar and let stand to room temperature.  Remove apples and
place in small bowls.  Spoon orange mixture from the bottom of the pan on
top.  Spoon Yoghurt over the top and serve very warm.

Holiday times recall childhood memories more than any other time of the year. My mother, the most wonderful woman any child could ever be blessed with, is with me always, even now, twenty-five long years after her untimely passing. Mother loved life and had a group of the most delightful women friends. Five of them (one alternate as the game is played by four people at a time) met once a week to play Mah Jongg, the Chinese game played with small rectangular tiles. Each took her turn as hostess in her own home. My mother was a cook who loved preparing meals for family and friends and cooked enough each night for anyone who might drop but and rarely a night went by when others did not grace and enhance the conversations and environment in our home.

Not at all possessive of the kitchen, she was always delighted to turn it over to me, especially when I returned home after leaving for university. It was one of my greatest joys to create special luncheons for The Mah Jongg 'Girls'. As "women of a certain age", my brothers and I always laughed at her joy when it was 'her day with the girls!'

One year, I decided to create these Honey Rum Balls which had proved to be a HUGE hit with my university friends. It is important to explain that these women rarely drank anything other than a glass or two of wine with a meal and I doubt that any enjoyed, or perhaps even experienced, a glass of spirits of any kind. They were also quite careful about sweets and tended to serve assorted fresh fruits instead.

I do not remember the meal that I prepared, but will never forget that day as long as I live and it is one that has gone down in our family history as "The day Heléne got her mother and the girls drunk!" After they finished lunch and returned to the game, I placed a small plate in the centre of the Mah Jonng table, with about eight small balls. The aroma, I admit, is enticing and before long each woman had tried one. Within a few short moments, they were all gone and my mother asked if I would please bring in a few more.

By the end of the day, their giggles filled the house and I had to insist upon driving each of them home ~ as they staggered out to the car, each leaning on someone else for support, I feared I would become intoxicated by the aroma wafting around me. That night, my father and I took turns driving their cars to their homes and I was left to explain myself to their husbands ~ the women were sound asleep and most had been since I helped them home. Thankfully, they each found the episode quite hysterical ~ perhaps this was helped by the small tin of Honey Rum Balls I presented to each of them as part of my sincere apology. 

HONEY RUM BALLS

2 – 8 oz cups vanilla-wafer crumbs (if not available, digestive biscuits can be substituted)   (Note: the 7 ¼ oz. box of vanilla-wafers works fine)

½ cup (4oz) dark rum
½ cup (4 oz) honey
1 pound (16 oz) walnuts, finely ground
Confectioners’ sugar (Icing sugar)

Mix the first four ingredients together and shape into balls (not too large as these have a DEFINITE punch – they have been equated to a wonderfully strong shot of rum by a very close friend!).

Roll the balls in Confectioner’s sugar.

Store in an airtight tin. These stay moist and fragrant for up to 6 weeks. If desired, they can be dusted with sugar again before serving.

Yield: About 5 dozen depending upon the size.

Contributed by Jackie Miller of Colliers Hill Guest House and Conference Centre www.colliershill.co.uk   My lovely daughter has been a vegetarian for 20 years. She also hates dried fruit although at 33 years old still insists on being part of the wish ritual when I am making my Christmas puddings. Wherever my children happen to be on the day I telephone and they make their wish by remote control, as I stir the mixture in my special Christmas mixing bowl, wearing, of course, my Christmas apron and matching earrings.

Christmas lunch has been somewhat of a challenge in our household as a result of her likes and dislikes however my favourite festive nut roast is a firm favourite and always comes out on high days and holidays. It is a family recipe from a South African friend, Lizzie de la Coeur, who lives in New York, and she is happy to share it with Countryside Connection. I defy even the most ardent carnivore not to be impressed by this delicious treat. So in celebration of vegetarians whom you might have to cater for this festive season here is the method:

LIZZIE'S NUT ROAST:  for 4-6 portions

Main Ingredients:

8ozs. Cashew nuts                                                   
4 ozs. Fresh Breadcrumbs, white or wholemeal
1oz. Butter
1 clove garlic
2 organic eggs beaten
5 fl.oz. milk
Grated rind of lemon
Small teaspoon marjoram, salt and pepper to taste.

Filling Ingredients: 

4ozs.chopped onion
8ozs. Shredded red peppers
4ozs Gruyere cheese grated
1 egg beaten

Method:

Fry filling ingredients, onions peppers until soft, cool, add grated cheese and egg, set aside. Roughly chop cashew nuts add to breadcrumbs, all seasonings, lemon rind and crushed garlic and bind with beaten egg. Put half the mixture into a greased 1lb. Loaf tin add the filling and top with the rest of the mixture. Place in oven 200C. for 30 to 40 minutes, until the top is golden brown. Cut into slices and serve with Béarnaise or your favourite tomato sauce.

 I have been baking this cake for family, friends and guests at our former inn, Beckwood Pond, in Vermont, since I first discovered the recipe in 2001. My parents were both New Yorkers, and I first lived in the city from the age of four until I was nine when we joined other family members for the move west to California. Returning to New York for extended stays with family and friends, then later for graduate school and work and even more recently, to visit our daughter during the year and a half she lived there before returning to England, I immediately rushed to the first bakery I could find that served it. It is one of those unique elements of a city’s food culture that reminds you in a million different ways of what the city means to you and the memories you hold within your heart. I have yet to find another cake that for me shouts “New York City” the moment it first comes into view and quietly whispers memories of childhood from the first bite through to the very last crumb, This to me is the epitome of the perfect New York Crumb Cake and I am deeply indebted to Sara Foster, owner of two market/cafes one in Durham and the other in Chapel Hill, both in the state of North Carolina. At the time I first discovered the recipe online in 2001, Sara was estimating that her shops sold three to four pounds of crumb cake every day, mostly to transplanted New Yorkers. It is one of the few recipes I have never attempted to change in any way as I cannot imagine the possibility of improving upon its taste and texture! As they say in certain New York locations, “Try it, you’ll like it!”

NEW YORK CRUMB CAKE  

Ingredients:

2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled

Directions:

Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

Makes one 9-by-12 -inch cake

This Recipe was contributed by Jackie Miller of Colliers Hill, www.colliershill.co.uk  

PEA AND MINT SOUP

Heat oil in large pan, add frozen or fresh peas onions and mint roughly chopped.
Then add stock, crème fraiche and simmer gently for approximately ten minutes.
Mix in food processor or blended serve with extra chopped mint and crème fraiche.  Enjoy.

Contributed by Wendy Blair, Rose Hill B&B, Roanoke, Virginia

I learned to cook by hanging close to the apron strings of Mamma Joyce, Grandma Anne and Aunt Pearl.  All three agreed that you couldn't possibly have too much food for guests and none had met a recipe they couldn't improve on.  The Pumpkin Bread is a huge breakfast favorite but also goes well with high-tea at Rose Hill.

PUMPKIN BREAD

3 cups sugar
1 cup oil
2 cups cooked pumpkin
1/2 cup water
4 eggs
11/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
2 tsp. Baking soda
31/2 cups flour

Preheat oven to 350 degrees.

Mix all ingredients except flour.
Add flour and mix well
Divide into three well greased loaf pans.
Bake approx 1 hour or until inserted tester comes out clean.
Cool 5 minutes; remove from pans and cool on wire rack.

Freezes very well, up to 6 months.
Makes 3 loaves.  

Please visit Rose Hill in our Bed & Breakfast Category:

http://www.countrysideconnection.co.uk/bandbandselfcatering.aspx

Carolyn first entered my life in the autumn of 2000 when she and our daughter, Morgan became friends during their freshman year at Vassar College. Over the years, Carolyn helped us at Beckwood Pond during school breaks, created wonderful works of art to enhance our inn and has become an 'adopted daughter' to Alan and me. She is gifted in so many ways, not the least of these is her skill as a baker. Over the years, she has provided exquisitely decorated cakes to celebrate birthdays and other occasions, as well as delectable cookies. I know you will enjoy these as much as our family always does (must admit they were too delicious to be shared with guests and were always tucked safely away until we had some quiet time on our own to savour them. **Note to the wonderful former guests who have written to say how much they enjoy my new site and pursuits, PLEASE accept my apologies and remember the many homemade cookies and sweets I lovingly prepared for you. With warmest regards,   Heléne 

PUMPKIN COOKIES  from Stained Glass Artist Carolyn Chabot
Yield:  5 dozen cookies

Ingredients:

wet:  1 15oz can of pumpkin
      2 eggs, beaten
      2 tsp. vanilla
      2 tsp. milk
      1 C. vegetable oil

dry:  4 C. flour
      2 C. sugar
      4 tsp. baking powder
      2 tsp. cinnamon
      2 tsp. salt
      2 tsp. baking soda

and:  12 oz. chocolate chips

Mix wet ingredients in large bowl.  Mix dry ingredients in another bowl.  Mix wet ingredients into dry ingredients.  Stir in chocolate chips.  Drop on cookie sheet (1/2 dollar size).  Bake 10-12 minutes at 350 degrees F.  Test with a toothpick.  Let cool on cookie sheet for 5 minutes and then on racks for 15-20 minutes.

Please visit Carolyn's listing in our Art Category ~ Stained Glass by Carolyn

From Elizabeth Ronan, Shropshire, England

QUADRUPLE CHOCOLATE LOAF CAKE

For the Cake:

200g plain flour
½ teaspoon bicarbonate of soda
50g cocoa
275g caster sugar
175g soft unsalted butter
1 tablespoon real vanilla extract
80ml sour cream (can use plain yoghurt)
125ml boiling water
175g dark chocolate chips
2 eggs

For the syrup:

1 teaspoon cocoa, 125ml water, 100g caster sugar, 25g dark chocolate

Take whatever you need out of the fridge so that all ingredients can come to room temperature.  Preheat the oven to gas mark 3/325 degrees Fahrenheit, putting in a baking sheet as you do so, and line a 900g loaf tin (21x11cm and 7.5cm deep) with cling film.  I use two overlapping pieces and leave a little overhand all around – and don’t panic, it won’t melt.

Put the flour, bicarbonate of soda, cocoa, sugar, butter, eggs, vanilla and sour cream into the processor and blitz till a smooth, satiny brown batter.  Scrape down with a spatula and process again while pouring the boiling water down the funnel.  Switch it off then remove the lid stir in the chocolate chips or morsels with the rubber spatula.

Scrape and pour this beautiful batter into the prepared loaf tin and slide into the oven, cooking for about 1 hour.  When it’s ready, the loaf will be risen and split down the middle and a cake tester, or a fine skewer, will pretty well come out clean.  But this is a damp cake so don’t be alarmed at a bit of stickiness in evidence; rather, greet it.

Not long before the cake is due out of the oven – say when it’s had about 45-50 minutes, put the syrup ingredients into a small saucepan and boil for 5 minutes, What you want is a reduced liquid, a syrup.  Take the cake out of the oven and sit it on a cooling rack and still in its tin, pierce here and there with a cake tester.  Then pour the syrup as evenly as possible over the surface of the cake.  It will run to the sides of the tin but some will have been absorbed in the middle.

Let the cake become completely cold then slip out of its tin, removing the clingfilm as you do so.

(I don’t bother with the syrup as it’s fiddly and the cake is delicious as it is!)

The Adams Family purchased their farm in Vermont in 1865. Typical of New England farms, their involvements and diversifications have followed economic trends. Henry and Sarah Adams who first purchased the farm, fell in love with the land and its ability to produce short-term growth marketable timber, maple sugar and enough crop land to maintain a small family farm. Their first move into 'Agritourism' a term I use throughout our site, began back in 1980 and has grown steadily ever since. Today, they offer afternoon teas that entice visitors and locals alike, sleigh rides, a popular farm shop, Quilt and Fibre Loft and so much more. I urge you to visit their Farm Listing and then link to their personal website. They are an inspiration!

ROASTED HARVEST BAKE

1 pound carrots peeled
1 pound parsnips peeled
1 large sweet potato peeled
1 small butternut squash about 2 pounds-peeled and seeded
3 tbs good olive oil
1 ½ tsp. Kosher salt
½ fresh ground black pepper
2 tb chopped flat leaf parsley

Oven at 425 degrees F.  Cut into 1” cubes.  Place all cut veggies on single layer in two sheet pans, drizzle with olive oil and salt and pepper.  Bake for 25 to 35 minutes and toss occasionally
Sprinkle with parsley when finished.

Serves approx. 8

Visit Adams Family Farm Listing in our Farm Category 

This wonderful soup was shared by member, Jackie Miller of Colliers Hill Guest House and Conference Centre in Bayton, Worcestershire.

With the season of mists and mellow fruitfulness close upon us I always look forward to changing my soup recipes to reflect the time of year.

This pumpkin soup is so delicious and looks so warming and seasonal particularly when served in individual scooped out pumpkin skins.

ROASTED PUMPKIN SOUP

Ingredients:  Serves 6

3 - 4 lbs Pumpkin (Crown Price my personal favourite)
1 tbs. groundnut oil
1 large onion chopped
1.05 stock or vegetable or chicken stock
15 fl oz. whole milk
1oz. Butter
Freshly grated nutmeg

To serve 4oz. Gruyere cheese -  6tsp. Crème fraiche

Method:

Cut up pumpkin into large chunks, take out seeds and skin. Place in roasting tin with groundnut oil and roast at 220 degrees C for about 20-30 minutes, until edges are crisp and browned. Much like roasting any vegetables it intensifies the flavour and adds colour and body to the finished soup. Meanwhile fry chopped onions and when softened but not browned add the roasted pumpkin stock and milk. Simmer for 20 minutes, cool and then blend in a food processor. Return to saucepan add cheese and crème fraiche, simmer gently without boiling. Serve in soup bowls or individual scooped out pumpkin skins for that special Halloween feast.  And last but not least delight your family/friends with the home-made bread or rolls you have made.

Please visit Colliers Hill Listings in our Inns and Education Categories:
www.countrysideconnection.co.uk/innshotels.aspx  
www.countrysideconnection.co.uk/educationandcookerycourses.aspx  

Recipe contributed by Farmaround (London), Farmaroundnorth and Izzy Lane, Richmond, Yorkshire

Scrumptiously Moist Orange Cake

Approximately 380g of navel oranges
6 eggs
225g Sugar
250g ground almonds
1 heaped tsp baking powder

Place the whole oranges in a pan and cover with cold water. Place over a medium heat and bring to the boil. Simmer for 2 hours.

Preheat the oven to 190ºC/Gas mark 5

Drain the oranges and, when cool, cut each orange in half and remove the pips. Place the oranges - skins, pith and fruit – into a food processor and give a quick whiz. Put the remaining ingredients into the food processor with the orange mush and pulse to a pulp.

Grease and line a 21cm/8.5” cake tin. Pour the mixture into the tin and bake for 1 hour or until a skewer will come out clean. NB. You may need to cover the top with grease-proof paper or foil after the first 40 minutes to stop the top burning.

Leave the cake to cool in the tin, on a rack. Remove from the tin once cool.

Please visit Farmaround, Farmaroundnorth and Izzy Lane’s listings on our Farm Page:

www.countrysideconnection.co.uk/farmfareartisanproducersanddelis.aspx

Here is a recipe for a simple skin balm (this should make enough for a 60ml jar)

SKIN BALM RECIPE

You will need:

10g Beeswax (ask your local honey producer!) Jane asked me to note that she is not the one shown in the adjoining image as she isn’t that brave – nor am I!)
25g Olive Oil
25g Sweet Almond Oil
5 drops Pure essential oil (Sweet orange is really nice, or Sandalwood, or Lavender)

Combine all the ingredients except the pure essential oil in a small saucepan over a low heat. Heat until the besswax melts. Remove from the heat, allow mixture to cool slightly and then add the essential oil. Stir, then pour into a clean jar, and allow to cool.

The balm will be of a fairly soft consistency, great for massaging into dry hands and feet!

Please visit Jane Maddern’s listing in our Farm Fare, Artisan Producers Category for a full range of her wonderful handmade goat’s milk soap and range of skin products.

This delicious soup was shared by one of our vegetarian members, Isobel Davies. Isobel lives her life based upon her beliefs and values and conducts her businesses in the same way. She created a Sheep Sanctuary saving the lives of hundreds of rare breed Yorkshire Sheep and employs the talents of local women skilled in knitting, to supply her company Izzy Lane which offers exquisite handknit creations. Her other two companies, offer organic fruit and vegetable boxes home delivered to your door ~ Farmaround in London and FarmaroundNorth in Yorkshire and the Northeast.

SQUASH AND BRIE SOUP      

400g squash, 3 tbsp oil
30g Shallots, chopped
1 litre vegetable stock
250ml double cream
15g Chives, chopped
salt and fresh ground black pepper, to taste
100g Brie, thinly sliced, to serve

Peel and chop the squash into small dice.  Heat the oil in a frying pan and cook the shallots until softened but not coloured. Add the squash and stock, and cook for 45 minutes until the squash is soft. Place in a blender and whiz until smooth. Stir in the cream and chives, and season to taste with salt and freshly ground black pepper. Pour the soup into bowls and lay the sliced Brie on top. Serve immediately.

Please visit Isobel's listings for Izzy Lane in our Farm and Art Categories & Farmaround and FarmaroundNorth in The Farm Category

This is one of those simple to prepare family favourites that has been around for so long that no one can remember who originally starting making it. I only know that it is something we all look forward to and people never hesitate to suggest it will be "the perfect summertime gift" each and every year!  Heléne Leichter-Saxby, founder of Countryside Connection

STRAWBERRY GRAND MARNIER JAM & SYRUP

Note: Measures in this recipe are American Standard.

6 cups whole strawberries
1 ½ cup sugar (approximately)
2 tablespoons fresh lemon juice
2 tablespoons Grand Marnier

Rinse strawberries. Stem and slice and divide into two equal portions. Place ½ in a sauté pan. Sprinkle sugar to taste, add lemon juice and mash the berries with a fork or potato masher.

Cook over medium-low heat, about 10 minutes, stirring frequently. Remove from heat, stir in Grand Marnier and strain syrup into container leaving thick fruit pulp. Note: Syrup will thicken slightly as it cools.

Cut remaining strawberries into small pieces and stir into cooked pulp. Put strawberry jam into jars that have been thoroughly cleaned with very hot water and thorougly dried. Seal tightly and let cool. Store in larder or other cool place.

Yield: 1 ½ cups jam and 1 ½ cups syrup (excellent topping for American Pancakes, Ice Cream and other desserts).

Jackie Miller, Collier’s Hill Conference Centre & Guest House
Bayton, Worcestershire

The season for English strawberries is short and sweet. The jewel in the crown of summer fruits needs to be treated with respect and devotion.

Probably one of the earliest packaged foods, sold in the 16th century in cone-shaped shaped baskets, regarded in medieval times as an aphrodisiac and by the Romans as a cure for melancholy and bad breath, this is a fruit to be treasured.

Eaten freshly picked from your garden with lashings of clotted cream or liberally doused with black pepper to draw out their flavour, strawberry recipes that can lengthen the intensity of that first taste of summer are a must for a discerning cook.

STRAWBERRY ICE CREAM

 (Serves 6)

Ripe fruit full of flavour is essential for this recipe

340g ripe strawberries hulled
juice of I orange and I lemon
170g-castor sugar
420m whipping cream

Rub berries through a sieve, or process briefly in a blender or food processor and strain the puree.
Combine puree with orange and lemon juice and sugar.
Set mixture aside for about 2 hours to intensify the flavour
Whip cream until it holds in soft peaks combine with puree whisking lightly together.

Freeze in an ice-cream maker following manufacturer’s instructions.

Please visit Collier’s Hill Listings in our Inns and Education Categories:

www.countrysideconnection.co.uk/innshotels.aspx

www.countrysideconnection.co.uk/educationandcookerycourses.aspx

Jill Adams, Adams Family Farm, Brattleboro, Vermont

Please visit Adams Family Farm listing in our Farm Category.

From Carla Boulton, www.naughtymutt.com

My family favourite recipe, nicknamed 'Windy Surprise!' is a wonderful 
use of ex-Christmas dinner fare and really warms us up after we have 
been walking off the indulgences. All the quantities are thrown in and 
the most important part is the 'Surprise'. This amount feeds four children
and two adults.

WINDY SURPRISE

2 handfuls of Brussels sprouts
I large onion
2 cloves of garlic
2 large carrots
Oil for frying
2 handfuls of cooked turkey chopped small
2 pints of water
About 20 strands of spaghetti broken up small
Good vegetable stock cube mixed with two pints hot water or 2 pints of stock
1/4 tsp sea salt and lots of coarse ground black pepper
Two tablespoons of cranberry sauce/cranberry jelly

Peel, chop and gently fry all the vegetables in a big saucepan until soft

Add the stock and bring to the boil and then simmer for 20 minutes. Take 
out 2 cups full of the soup and liquidise then return this to the pan.

Add the chopped turkey and spaghetti, simmer for a further 20 minutes 
then season as required with the salt and pepper

When this is ready serve up with a 'surprise' dollop of cranberry 
sauce in the bottom of each bowl.

Even children who don't like sprouts will eat this!

Best wishes to all

Carla
Please visit Carla's 'Naughty Mutt' Listing in our Rural Support Category:
www.naughtymutt.com
www.carlaboulton.co.uk

This recipe was submitted by my brother, Van, who lives near Boston, Massachusetts and has previously been acknowledged as our ‘Mr V-P’ in America. *Note this would work equally well as a Christmas/Winter Dish.
 
Thank you again for allowing me to participate in the holiday edition of Countryside Connection.  I am pleased to share my favorite holiday dish which has graced our table for as long as I have hosted Thanksgiving.   Although easy to prepare the presentation and mix of flavors creates a wonderful addition to traditional offerings for what has always been my favorite holiday.
 
P.S. - As a humorous side note we had the hotel prepare/serve our "yams" at our wedding reception for several members of Marcy's family who attend Thanksgiving with us each year.  It was a great surprise and had the intended affect of personalizing our wedding reception for them.  You may also remember that although Gary Christensen is one of my oldest and dearest friends he has always found this particular combination to be quite distasteful.  Whenever he has dined with us he made it a point to express his amazement that anyone found them tasty.  With that in mind we made it a point that his yams were served first!

YAMS AND PINEAPPLE IN ORANGE HALVES

1. Cut oranges in half and remove meat from shell (a teaspoon can be used to remove/scrape remaining rind). 
2. Bake fresh yams for approximately 20 minutes until softened (or simply use canned).
3. Hand mash yams until smooth and add crushed pineapple (3-1 ratio yams to pineapple).
4. Spoon heaping spoonfuls of mixture into orange shells and place on a baking sheet.  
5. Bake at 350 degrees for 30-40 minutes.  Add marshmallows and allow to melt.
6. Remove and serve hot. 
7. Suggested serving 2-3 halves per person.   

Enjoy!