I had promised to talk about the different types of tea this time, but a friend of mine has already covered the subject and says it better than I could. So, I am directing those who would love a good read about tea to Tea Party Girl's blog.
You can find recipes for tea sandwiches, scones, cakes, and more in many cookbooks, on the internet, and in my favorite magazine--Tea Time.
1½ cups flour
Combine flour, sugar, baking powder and salt. Stir. Cut butter into flour mixture until crumbly.
In another bowl, mix egg, cream and milk. Add flour mixture. Mix together until a smooth dough is formed. Gently stir in cranberries.
Divide dough in half. On a lightly floured work surface, roll out each half to a 5-inch diameter circle. Brush tops with cream and sprinkle lightly with sugar. Cut each circle into four wedges. Place wedges one inch apart on a greased baking sheet. Bake 20 minutes or until golden brown.
Makes 8 scones.
On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet. NOTE: When making scones, work the dough quickly and do not over mix.
In a small bowl, combine 1 egg and 1 tablespoon milk; brush onto scones. Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.
Yields 12 to 14 scones.
(Makes 12-14 servings.)
1 cup whipping cream
1 1/2 (8-ounce) packages cream cheese, room temperature
Spread one side of each piece of bread lightly with butter. Top the buttered side of 12 slices of bread with some of the cream cheese mixture and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
2 tablespoons fresh lemon juice
1 cup creamy salad dressing, e.g. Miracle Whip ™
1 teaspoon salt
1 cup pineapple tidbits, drained
1 cup halved green grapes
1 cup chopped pecans
In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
Mix the salad dressing, salt, pineapple, grapes, pecans, and water chestnuts into the chicken until evenly combined. Chill until serving
Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 8 whole sandwiches or 16 halves or 32 fourths.
1 cup butter
1/2 cup white sugar
2 1/3 cups all-purpose flour
1/4 teaspoon salt
Preheat oven to 300 degrees F (150 degrees C).
Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.
Bake for 50 minutes. Sprinkle with sugar. Makes 2 dozen.
Lemon Macaroon Tartlet
2 cups sweetened, flaked coconut
1/2 cup white sugar
3/8 cup all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 (3.4 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup sweetened, flaked coconut
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent the mixture from sticking to your hands).
Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
Prepare lemon pudding mix according to package instructions. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut.