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Roseanna White's Cornish Pasties

Roseanna M. White pens her novels beneath her Betsy Ross flag, with her Jane Austen action figure watching over her. When not writing fiction, she’s homeschooling her two children, editing and designing, and pretending her house will clean itself. Roseanna is the author of over a dozen historical novels and novellas, ranging from biblical fiction to American-set romances to her British series. Spies and war and mayhem always seem to make their way into her novels…to offset her real life, which is blessedly boring. She passes said boring life with her husband and kids in the beautiful mountains of eastern West Virginia. You can learn more about her and her stories at

Roseanna's Latest Book Release: A Name Unknown

Rosemary Gresham has no family beyond the band of former urchins that helped her survive as a girl in the mean streets of London. Grown now, they are no longer pickpockets—now they focus on high value items and have learned how to blend into upper-class society. Rosemary’s challenge of a lifetime comes when she’s assigned to determine whether a certain wealthy gentleman is loyal to Britain or to Germany. How does one steal a family’s history, their very name?

As Europe moved closer to World War I, rumors swirl around Peter Holstein. Awkward and solitary, but with access to the king, many fear his influence. But Peter can’t help his German last name and wants to prove his loyalty to the Crown—so he can go back to anonymously writing a series of popular adventure novels. When Rosemary arrives on his doorstop pretending to be a well- credentialed historian, Peter believes she’s the right person to help him dig through his family’s past. 

When danger and suspicion continue to mount, though, and both realize they’re in a race against time to discover the truth—about Peter’s past and about the undeniable attraction kindling between them. Buy the book HERE.

Roseanna's Recipe for Cornish Pasties

3 cups all-purpose flour
4 pinches of salt
1 cup (2 sticks) cold butter, cut into small pieces
1 cup orange juice

½ lb stewing beef/chuck roast, cut into small pieces
1 medium potato, diced
1 turnip, diced
1 onion, diced
Salt and pepper

Combine the flour and salt in the bowl of a stand mixer or a large bowl. Add in butter and combine until it forms a crumbly mixture. Slowly add in the orange juice and mix just until combined. Pat into a disc and wrap in plastic; refrigerate at least 6 hours or overnight.

When ready to assemble, preheat the oven to 350. Divide the dough into 8 equal sections and roll out on lightly floured surface into circle.

Combine the meat and vegetables in a bowl, stirring to evenly distribute the ingredients. Place a scoop of the mixture into the center of the dough round. Add a few dabs of butter. Fold the pastry dough over and crimp the edges to seal. Arrange on greased or parchment-paper-lined baking sheets.

Whisk an egg with a tablespoon of water and brush over the pasties for a glaze. Bake 30-45 minutes, until golden brown. Serves 8.

Green Bean Potato Salad

Here's a cool and fresh recipe to try this summer. 

4-6 medium red potatoes, quartered
1 pound fresh green beans, trimmed
1 cucumber, peeled (if desired) and sliced
1 cup chopped red onion
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper

In a medium saucepan, boil potatoes in 2 quarts of salted water for 10-15 minutes until slightly tender. Add the beans and boil 5 minutes longer, until the beans are crisp tender.
Strain into a colander and rinse with cold water. Drain well and place in a large serving bowl. Gently stir in cucumber and onion.

In a small bowl, whisk together oil, vinegar, salt and pepper. Pour over vegetables and gently toss. Sprinkle with salt and pepper. Serves 4-6.
Click here for a printable version of this recipe.

Cornmeal Pancakes

Here's a recipe I like to make when I want something a little different for breakfast. Enjoy!

1 cup flour
3/4 cups cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 eggs
1 teaspoon vanilla
3 tablespoons melted butter

In mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix well. Add buttermilk, eggs, and vanilla. Stir in melted butter. Batter will be thick. Cook on greased skillet over medium-low heat until golden brown. Serve with butter and maple syrup. Makes 8-10 pancakes.
Click here for a printable version of this recipe.

Linda Matchett's Wartime Cake

Linda Shenton Matchett is a journalist, blogger, and author. Born in Baltimore, Maryland, a stone’s throw from Fort McHenry, Linda has lived in historical places most of her life. She is a volunteer docent at the Wright Museum of WWII and as a Trustee for the Wolfeboro Public Library. Active in her church Linda serves as treasurer, usher, choir member, and Bible study leader. She is author of several romance novellas. Under Fire, the first in her trilogy about amateur sleuth/war correspondent Ruth Brown has just been released by eLectio Publishing. Visit Linda's Website HERE.

Linda's Latest Book Release: Under Fire 

Journalist Ruth Brown’s sister Jane is pronounced dead after a boating accident in April 1942. Because Jane’s body is missing, Ruth is convinced her sister is still alive. During her investigation, Ruth becomes suspicious about Jane’s job. Eventually Ruth follows clues to war-torn London. By the time she uncovers the truth about Jane’s disappearance, she has stumbled on black marketers, resistance fighters and the IRA – all of whom may want her dead.
Purchase the book HERE.

Linda's Wartime Cake 
(from Betty Crocker’s Your Share, published in 1943 by General Mills, Inc. Provided courtesy of the Wright Museum of WWII.)

Shortly after entering WWII, the U.S. government realized that some sort of food control program would have to be instituted in order to feed a hungry nation as well as the troops and our Allies. Folks living in rural areas had land on which to create Victory Gardens, whereas those in the cities depending on tinned items and produce being shipped in from outlying farms. My character, Ruth Brown, comes from a small New Hampshire village where food was readily available. When Ruth follows clues about her sister’s disappearance to London, England, a crowded, bombed-out city, she experiences scarcity and privation. She would have had to be creative when preparing meals, often going without staples such as eggs, milk, and butter. Hence the following recipe that is eggless, milkless, and butterless.

1 cup brown sugar
1 ¼ cups water
½ cup lard or other shortening
2 cups raisins
½ teaspoon nutmeg
2 teaspoons cinnamon
1 t salt
1 t soda
2 t water
2 cups flour
1 teaspoon baking powder

Preheat oven to 325 degrees. Grease and flour an 8-inch square pan.

Mix together brown sugar, water, lard, raisins, nutmeg, and cinnamon; boil on low for 3 minutes. Cool slightly. In small bowl, combine salt, soda and water; add to the brown sugar mixture. Combine flour and baking powder; Stir into the brown sugar mixture.

Pour mixture into prepared pan. Bake in oven for 40-50 minutes, until toothpick comes out clean. Delicious without icing.

Blueberry-Topped Lemon Buttermilk Frozen Pie with Gingersnap Crust

Here's a recipe I found in Southern Living Magazine, slightly adapted. Their Round Buttery Cracker and Crushed Saltine Cracker Crusts looked really good, too. 

Gingersnap Crust:
1 1/2 cups crushed gingersnaps
1/4 cup sugar
1/2 teaspoon salt
6 tablespoons butter, melted

Buttermilk Pie:
14 oz. can sweetened condensed milk
1 tablespoon lemon zest
1/2 cup lemon juice
3 egg yolks
1/4 cup buttermilk

Blueberry Topping:
2 cups fresh blueberries, divided
1/3 cup sugar
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon lemon zest

Process crushed cookies, sugar, and salt in a food processor until finely crushed. Add melted butter and process until thoroughly combined. Press on bottom and sides of a 9" deep-dish pie plate. Freeze for 30 minutes while preparing filling. 

To make the pie, preheat oven to 325 degrees. In a medium-sized bowl, whisk together sweetened condensed milk, lemon zest, and lemon juice. In mixing bowl, beat egg yolks on high speed for 4-5 minutes until yolks become pale. Fold in condensed milk mixture and stir until combined. Whisk in buttermilk. Pour mixture into prepared crust. Bake for 20-25 minutes or until set around the edges. (Pie will jiggle in the center). Cool on wire rack for 1 hour. Cover with plastic wrap and freeze for 4-6 hours. 

To prepare topping: In small saucepan, bring 1 cup blueberries, sugar, water, lemon juice, and lemon zest to a boil over medium-high heat. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally until mixture thickens. Remove from heat and stir in remaining blueberries. Cool completely, cover and chill until ready to serve with pie.
Click here for a printable version of this recipe.

Onion Bread

This is a recipe I enjoy making when I bake a roast or serve beef. Smells delicious when you bake it.

3/4 cup milk
1 envelope dry onion soup mix
1/4 cup sugar
1/2 cup butter, softened
2 packages dry yeast
1/2 cup warm water
1 beaten egg
4 cups flour
1 egg + 1 tablespoon water for egg wash
sesame seeds (optional)

In small saucepan, scald milk. Stir in onion soup. Add sugar and butter. In large mixing bowl, dissolve yeast in warm water. Add lukewarm milk mixture. Stir in egg. Add 1 cup flour. Beat in. Add rest of flour; knead several times. Place in greased bowl; cover and let rise until double in size. Punch down dough. Cut into two pieces and form into mound. Place in graced 1 1/2 quart casserole dish. Let rise for 30-40 minutes. Brush with beaten egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 35-40 minutes until golden brown. Makes 2 loaves.
Click here for a printable version of this recipe.

Jennifer Slattery's Stuffed Corn Tortillas

Author, speaker, and ministry leader Jennifer Slattery writes for, is the managing and acquiring editor for Guiding Light Women’s Fiction, and the founder of Wholly Loved Ministries, a ministry that exists to help women experience God’s love  and discover, embrace, and live out who they are in Christ. She and her team travel to various churches to speak to women and help them experience the love and freedom only Christ can offer. When not writing, editing, or speaking, you’ll likely find her chatting with her friends or husband in a quiet, cozy coffeehouse. Visit her online at

Jennifer's Latest Book Release: Healing Love

Brooke Endress is on the cusp of her lifelong dream when her younger sister persuades her to chaperone a mission trip to El Salvador. Packing enough hand sanitizer and bug spray to single-handedly wipe out malaria, she embarks on what she hopes will be a once-in-a-lifetime experience. But Brooke is blindsided by the desperation for hope and love she sees in the orphans’ eyes. And no less by the connection she feels with her handsome translator. As newfound passion blooms, Brooke wrestles with its implications for her career dreams.

Ubaldo Chavez, teacher and translator, knows the struggle that comes with generational poverty. But he found the way out – education – and is determined to help his students rise above. When he agrees to translate for a mission team from the United States he expects to encounter a bunch of "missional tourists" full of empty promises. Yet an American news anchor defies his expectations, and he finds himself falling in love. But what does he have to offer someone with everything? Buy the book HERE.

Jennifer's Stuffed Corn Tortillas
Makes 8 small tortillas that could feed between 2 and 3 people

The Italians have calzones. The Greeks have pitas. In the United States we have … pizza pockets? And the El Salvadorans have stuffed tortillas, also known as papusas. When our family went to Central America for a  weeklong mission trips, we ate a lot of papusas. They were cheap, made quickly, and could be found almost anywhere. One can enjoy these simple yet tasty foods in restaurants or prepared by food venders. Though they may be cooked over an electric or gas stove, those I saw were prepared on griddles heated by coal.

2 ¼ Cup Masa Harina*
¼ Coconut oil
1 Cup water
¼ Cup refried beans
½ Cup cheese
Extra oil for frying (1-2 TBS)
Garnish/toppings: Sour cream (or plain Greek yogurt) and salsa to taste

Mix cornmeal, coconut oil, and water in a bowl. It should resemble a paste. Because I used self-rising corn meal instead of mesa harina, I put the mixture in the oven on warm (or low heat) for 45 min.

Grease and heat a frying pan on medium heat. (I used about 2 tablespoons of oil.)
Mix cheese and refried beans. (You can also add shredded chicken or beef if you like.) For the beans, I chose beans with green chiles.

Next, take a large spoonful of the cornmeal mixture and roll it in a ball then flatten the ball in your hand. Place a small spoonful of the bean mixture into the center of the cornmeal circle, then close the cornmeal around it to form a ball again. Flatten this slightly (without squishing the insides out) and place this in a greased frying pan. Again, I like fat, so I added about a tablespoon of coconut oil to the pan.

Cook the stuffed tortillas for four to five minutes on each side until golden brown, then top with sour cream (or plain Greek yogurt) and salsa to taste.

*This is a special kind of cornmeal. I couldn’t find it so instead used self-rising cornmeal. My tortillas did turn out slightly crumbly, but they were still quite tasty.