About gDonna
The photo is my son and myself. Now days you can get a photo made to look old like this one. This photo was taken when this was the new look.

Harry S Truman was president when I was born and world war II had ended. I grew up in a time when lunch was put in a brown paper bag and a sandwich was wrapped with wax paper. There was no such thing as pantyhose, we wore stockings that attached to the rubbery clippy things that attached to the girdle. Convenience stores were not common and when we took a trip we packed a picnic basket because many places did not have fast food. Highways had places to pull over and stop, some with picnic tables. Read more ....

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Hot Milk Cake recipe and Cornish Pasty Recipe

December 8, 2022

I said in my last post that I would put up the recipe for the hot milk cake.

Thank you Paula for keeping a copy of my card and sending it to me so I can keep this simple as the recipe is and just post the written recipe. 

The hot milk is not boiling milk but quite warm.  I hope you enjoy your hot milk cake.  It is between a pound cake and a sponge cake.  We enjoy it with strawberries and cream.  

After it is cool, cover the cake and it gets better the next day if it makes it that long. 


There has been a lot of interest about the Cornish Pasties.

This is traditional Cornish Pasties recipe that I make.  
I measure most everything by weight
For the meat and vegetables, I cut everything in half inch pieces so it cooks evenly.

For the Pasty dough, 
4 cups of bread flour, (540 g) plus more for dusting but I normally do not use that much.  I start with 3 and 1/2 cups and work in what is needed as I hand knead the dough. I am a fast kneader to keep the dough moving so it does not require as much flour. 

generous pinch of salt 

1/2 cup (115 g) cold butter and 1/2 cup (115 g) lard. (there is no water or liquid in this dough, the lard and butter is enough and why I do not add all of the flour at once. )
For the filling, 
1 pound (450g)  sirloin cut into 1/2 inch (1.25 cm) pieces I purchase them sliced very thin, the butcher will do this when I ask for him to slice it very thin and then I cut it into 1/2 inch pieces. This makes it less chewy and easy to eat. Other cuts of steak may be used.
1 medium onion, finely chopped  Salt and freshly ground black pepper I use a good bit of salt and pepper or it will be too plain. 
1 medium russet potato, peeled and cut into 1/2 inch pieces (1.25 cm)
1/2 pound (225g) of rutabaga, peeled and cut into 1/2 inch (1.25 cm pieces).  Turnip can be used if there is no Rutabaga however turnip cooks faster than rutabaga so the turnip could be cut slightly larger. 

For egg wash

1 large egg, lightly beaten 
2 tablespoons milk.

I do not use a food processor and do everything by hand. Mix the salt into the flour in a large bowl, then rub, cut or grate in the butter and lard with your hands, I normally flour my butter and I grate the butter in with flour, (I have my own technique where I flour my butter and grate it by repeatedly dipping the flour into butter. Do this until a course meal.  

Stir in 1 cup water, then hand knead the dough for about 12 to 15 minutes or until it becomes elastic.  Cover the bowl with wrap, I use my beeswax wrap that I made.  Refrigerate for 3 to 4 hours. 

Cut the dough into six equal pieces ( I use a scale and weigh my dough and divide that by 6 so they are all even).  Then I roll out one at a time on a lightly dusting of flour until it is 20 cm round.  I have a piece of paper that I cut out this size and I use it to place over the top to check for size.  I do all of this to keep every pasty equal. 

I roll one and then fill it, roll one then fill it until I have done all six.  Preheat oven 375 (190C)  Line a baking sheet large enough to hold all the pasties with parchment paper.

To make the filling, Mix the potato, rutabaga, onion and meat together in a medium bowl and season the mixture generously with salt and pepper.  Lay one round pastry disk on a board lightly dusted with flour and spoon about one sixth of the vegetable /meat mixture on top of the pastry ring.  Brush water around the outside of the dough to help pinching together.  

Try to keep the mixture away from the edges of the dough.  When it says to divide the mixture into sixths, I weigh it in ounces and divide the ounces .This does not have to be done, I just like to have them all the same. 

Fold the pastry into half moon shape while trying to keep the filling inside, press edges and then curl the edges.   Place on parchment, and coat "both sides" with egg wash. Place in the oven to bake for 45 minutes and then flip over and bake for another 15 minutes or until golden brown. 

These are hand pies and can be picked up and eaten when cooled.  However if you cannot wait, just set the table. :)  

I wrap the left overs in wax paper and then cloth and tie them up and put them in the fridge.  We really enjoy them cold the next day or two.  When Charles is working out of town he will take one for lunch. 

Grandma Donna

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