Old Recipes: Yorkshire Pudding and Welsh Rarebit

 I tried out two more recipes from the old cookbook. This might be my last post about this old cookbook for a while. I've worked through the recipes I really wanted to work through. It was a really great summer project and something I might do again next summer. Actually, I found a cookbook that has recipes from the Oregon Trail from the 1850s to 1900s...I might try some of them. We'll see. My favorite recipe from this old cookbook: County Recipes of Old England, was Chelsea Buns. I've made them two times already and plan to make them again on Friday. I like them because they aren't as sweet as cinnamon rolls and have more flavor. The kids like them too. The kids' favorite was probably cheese pasties...something I'll try to make again for them sometime. 

Welsh Rarebit. One of my kids liked it; the other two did not.

                  Yorkshire Pudding. My husband thought they were ok and my kids too. I think they'd

                                        be great with some kind of sauce or gravy on them. 

The County Fair

 We went to the county fair last week. It was the first time the kids and I had entered items in the fair and we all won many awards. It was a great experience and we plan to enter items into the county fair next year, wherever we may be (we are moving sometime in the spring of next year). 

Old Recipes: Ginger Cookies and Porridge

 Yesterday I tried out a recipe for Grasmere Gingerbread. It's different from most recipes because it had chopped almonds in it. I was supposed to put some chopped almonds on top of the cookies before I baked them but forgot...I used them all for inside the cookies. The cookies were supposed to have chopped almonds in the cookie and on top as well. The recipe also called for ginger, not a mix of spices. 

I also tried a barley porridge. I've made lots of porridges before. In China we ate porridge a lot and love it. We'd make oatmeal porridge (with the whole oats, not crushed or chopped), millet porridge, and a mix of different grains porridge. In China, there are shops that sells grains, rice, flour, oil, and spices. They have a huge variety of grains, beans, and mixes for Chinese porridge because it's a very common breakfast there. 

A weekend trip and Lighthouses

 We went for an overnight trip over the weekend for a follow-up doctor appointment. Our youngest son (7 years old) broke his arm a month and a half ago. It was a bad break and they flew him to a bigger hospital to put 3 small metal pins in it to hold the bones in place. A week and a half ago we went there to get his cast off. They took out the 2 metal pins they could see. This weekend was his surgery to get out the final pin that they couldn't see. When they put the pins in the arm, they normally leave part of them sticking out so they can just pull them out. However, one of them got pushed further in. Anyway, we made a little trip out of it and re-visited the Cape Blanco Lighthouse (which was extremely windy and foggy!) and went to the Heceta Lighthouse.

                                                        Cape Blanco Lighthouse (foggy!)

Heceta Lighthouse

Old Recipes: Scones (cooked in the pan) and Bath Buns

 Yesterday and the day before I tried out 2 more recipes: scones (cooked in the pan) and Bath buns. Bath is a city in England and the buns (rolls) were really nice. The recipe called for carraway seeds on top but I didn't have any so I left them out. A few recipes I looked at call for carraway seeds but I can't seem to find them at the local grocery store. 

Old Recipes: Edinburgh Shortbread and Elcho Scones

 I tried out two more recipes yesterday from the old cookbook. The shortbread was really good and surprised me because both recipes for shortbread in the cookbook use a small amount of rice flour with regular flour. I thought the rice flour was strange but I looked it up in other recipes. One lady on youtube shared her recipe for shortbread (an old recipe for 3 generations) also used some rice flour along with the regular flour. So, I followed the recipe as it was in the book and it tasted really good, just like the shortbread I've had from the store (but better because it was fresh).

The scones were surprising because normally I roll out the dough and use a circle cutter to cut them in circles instead of wedges. However, the recipe said to divide the dough in three and make each third in a circle, then cut in wedges.