The recipes in Eat Your Way Through the U.S.A. for Connecticut include: New England Pot Roast and Crumb Cake. Both of the recipes were delicious and ones that we would make again.
Pot roast with potatoes and carrots.
New England Pot Roast
1/4 cup flour
1 tablespoon plus 2 teaspoons salt (this seemed like too much salt, we just used 1 teaspoon)
1 1/4 teaspoon pepper
4 pounds lean boned beef chuck roast
2 tablespoons vegetable broth or butter (we used dairy-free butter)
5 ounches prepared horseradish
1 cup water
8 small potatoes, pared and halved
8 small carrots, halved crosswise
8 small onions (we used two large onions cut into quarters)
1/2 teaspoon salt
10 1/4 ounce canned beef gravy (optional)
Stir together flour, salt, and pepper; rub mixture on meat. Heat broth or butter in Dutch oven; brown meat over medium heat, about 15 minutes. Reduce heat; spread horseradish on both sides of meat. Add water; cover tightly and simmer on top of range about four hours or until meat is tender. About 1 hour before end of cooking time, add vegetables and 1/2 teaspoon salt. Serve with gravy, if desired.
Note: rather than cook it on the stove, we baked this in the oven. We used a 9"x13" pan and put all all the ingredients in at the same time. We baked it at 325 degrees until the meat was cooked thoroughly and the vegetables were tender.
2 cups granulated sugar
3 cups sifted flour
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter (we used dairy-free butter)
2 teaspoons baking soda
2 cups buttermilk (we used slightly less than 2 cups of rice milk and 2 tablespoons of lemon juice; and then let it sit for about 5 minutes)
1 cup raisins
1 cup nuts (we didn't include nuts)
Grease and flour a 9"x13" pan. In a large bowl, combine sugar, flour, spices, and salt. Work in butter until the mixture resembles coarse crumbs. Remove and reserve 1 cup of crumbs for topping.
Add baking soda to buttermilk and stir into remaining mixture. Add raisins and nuts while there are still a few dry lumps, and continue stirring only until all is moistened.
Pour batter into pan; sprinkle with reserved crumbs. Bake at 350 degrees until the top is browned and a toothpick comes out clean, about 50 minutes.