Recipe: High Tea Recipes (16)

TALK TKL 7/13 On Food Chat - High Tea at TKL

Carol, FL (9:08:41 pm) : BETTY'S PRALINES

1 package butterscotch pudding powder
1 cup sugar
1/2 cup brown sugar
1 Tablespoon butter
1/2 cup evaporated milk
1 1/2 cup pecan halves

Mix all but pecans. Cook to full boil, reduce heat and boil slowly 3-5 minutes to softball stage. Remove from heat and add pecans. Beat with wooden spoon until thick but still shiny. Drop onto waxed paper.

MELISSA'S JAM THUMBPRINT COOKIES

2/3 cup butter
1/3 cup sugar
2 egg yolks
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour

Mix all above and shape into 3/4" balls. Dip in mixture of 2 lightly beaten egg whites and then roll in 3/4 cup very finely chopped pecans. Place 1-inch apart on ungreased sheet and make a dent in each with your thumb. Bake at
350* for 15 minutes. Just before serving, placea teaspoon of your favorite jelly or jam in indentation.

MOM'S CHEESE CRACKERS

1 1/2 cups flour
1 jar Kraft Old English Sharp Cheese
1-2 drops tabasco
1 stick butter

Mix and roll into a log. Wrap with waxed paper and chill.. Slice into 1/4 slices and bake at 350* until edges are barely brown. Do not overbake. Delicious warm or cooled.

Linda, OR (9:30:05 pm) :

MENU TO CONSIDER:
Cucumber-Watercress Sandwiches
Egg Salad Sandwiches
Orange Tea Bread
Scones with Devonshire Cream and Lemon Curd
Strawberries dipped in chocolate
English Trifle
Pot of Tea

Kathy, IN (9:34:15 pm) :

Apricot Squares

1 c butter
1/2 c sugar
2 c flour
1 lb. dried apricots
2 c brown sugar
4 eggs, well beaten
2/3 c flour
1 t baking powder
1 t salt
1 t vanilla
1 c nuts
powdered sugar

mix together butter and sugar and 2 c flour. press into 13x9 pan. bake at 350 for 25 min; let cool cook dried apricots barely covered with water for 10 min; drain. chop apricots and let cool. Combine brown sugar and eggs.
In separate bowl combine 2/3 c flour, baking powder and salt; add to brown sugar mix; add vanilla nuts and apricots. cover first mixture with apricot mixture. bake at 350 for 30 min; let cool cut sift top with powdered sugar

Betsy, NY (9:39:14 pm) :

Crustless sandwich ideas:
Pimento and Cream Cheese
Salmon Mousse
-Mini Quiche
-Banana Bread with Strawberry Butter
-Mini cream puffs filled with chicken salad

Betsy, NY (9:44:42 pm) :
Pecan and Cream-Cheese Scones

2 cups flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
3 Tbsp butter
3 Tbsp cream cheese
2/3 cup milk
1 egg
1/2 cup medium pecans, chopped

1 egg yolk
2 Tbsp cold water

Preheat oven to 350 deg F. Lightly coat a baking sheet with cooking spray. Sift together the flour, sugar, baking powder, and salt. Cut the butter and cream cheese into the dry ingredients until crumbly. Beat together the milk and egg. Pour into the dry ingredients, stirring until well blended. Add the chopped pecans and combine well with the
dough. Using an ice-cream scoop, scoop out the scones and place on baking sheet.

Beat the egg yolk with the cold water. Using a pastry brush, brush the glaze on each scone. Bake 25 to 30 minutes, or until golden. Serve hot or cold with butter or clotted cream and jam.

Source: Tea Time: Tradition, Presentation, and Recipes by M. Dalton King Running Press, Philadelphia/London, 1992.

Kathy, IN (9:46:21 pm) :

Ham-n-Cheesers

3 1/2 c. flour
1/2 c. sugar
5 t baking powder
1 1/2 t salt
2 eggs, beaten
1 1/2 c milk
2/3 c oil
1 c sharp cheese
1 c chopped ham

stir the dry ingredients together; make a well in center and add remaining ingredients. Stir just til moistened. Fill weel-greased muffin cups 2/3 c. full. Bake at 400 20 - 25 min

Linda, OR (9:50:41 pm) :

LEMON CURD

3 to 4 tbls lemon zest
1/2 cup fresh lemon juice
1 3/4 cups sugar
6 tbls butter
3 eggs, lightly beaten

In a med. saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring to a boil; reduce heat
to medium-low and simmer 5 minutes. Add butter and stir until it has melted.

Remove from heat and cool to room temp. Beat eggs into lemon-sugar mixture until well blended. Return to medium-low heat. Cook, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon Remove from heat. Store in the refrigerator.

Linda, OR (9:54:31 pm) :

MOCK DEVONSHIRE CREAM

3 ozs. cream cheese, room temp.
1 tbl. sugar
1/8 tsp. salt
1 cup whipping cream

In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir into whipping cream. With an electric mixer, beat until stiff. Store in refrigerator.

Betsy, NY (9:55:36 pm) :
Here's another version:

HOMEMADE DEVONSHIRE CREAM

1 (8 oz.) pkg. Philadelphia cream
cheese, softened
1/2 c. sour cream
2 tbsp. powdered sugar

In a small bowl, beat cream cheese with electric beater until fluffy. Beat in sour cream and sugar until well mixed. Spoon into bowl and refrigerate until serving time. Makes 1 1/3 cups. To use, serve over fruit.

Linda, OR (9:57:57 pm) :

Devonshire cream is usually served on scones with lemon curd or homemade jam

Betsy, NY (10:00:13 pm) :

Title: DOUBLE CHOCOLATE SCONES
Categories: Desserts, Chocolate
Yield: 1 servings

3 c All-purpose flour
1/4 c Granulated sugar
4 ts Baking powder
1/4 ts Salt
1/2 c Butter or margarine
3 lg Eggs
1/2 c Milk
3/4 c Mini chocolate chips,
-divided
1 T Grated orange peel
1/4 c White chocolate chips

Preheat oven to 450F. Grease a large cookie sheet. Stir the flour, sugar, baking powder, and salt in a large bowl to mix well. Use a pastry blender or two knives to cut in the butter until coarse crumbs form. Beat the eggs and milk in a small bowl with a wire ehisk or a fork; when thoroughly blended, stir, along with 1/2 cup of the mini chocolate chips and the orange peel into the flour mixture just until
blended. Shape the dough with lightly floured hands into an 8-inch round on the prepared cookie sheet; dust with flour. Score the top of the dough into 8 wedges with a sharp knife. Bake for 20 to 25 minutes until golden. Cool completely on a wire rack.

Meanwhile, stir the remaining 1/4 cup of mini chocolate chips and the white chocolate chips in seperate small, heavy saucepans over very low heat until melted and smooth. Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones. Let stand for 15 minutes to set the chocolate. Cut the scones into wedges along the score lines.

Makes 8 scones.

[REDBOOK; Nov 1990] per Fred Peters

Betsy, NY (10:09:31 pm) :

Title: BLUEBERRY SCONES
Yield: 16 servings

3/4 c Blueberries, dried
1 3/4 c Flour, sifted
2 1/4 t Baking powder
1 T Sugar; plus a little more
1/2 t Salt
1/4 c Butter
2 Egg
1/3 c Cream

Place blueberries in a bowl with enough hot water to cover. Soak for about 5 minutes. Preheat oven to 450 F.

Drain blueberries. Mix together flour, baking powder, 1 Tbsp sugar and salt in a bowl. Cut in butter, using a pastry blender or two knives. Stir in blueberries.

In a separate bowl, beat eggs. Reserve 2 Tbsp and add remaining eggs to dry ingredients. Pour in cream. Combine with a few swift strokes. Place on a slightly floured board and pat or roll to a thickness of 3/4 inch. Cut with a knife into diamond shapes or into 2-inch rounds. Brush with reserved egg and sprinkle with sugar. Bake for 15 minutes.

--- Contra Costa Times newspaper
per Shelley Rodgers

Betsy, NY (10:21:17 pm) :

Victorian Sandwich Cake

4 oz. margarine
4 oz. self-rising flour
4 oz. sugar
1 tsp. baking powder
2 eggs

Cream margarine and sugar. Add eggs, then flour and baking powder. Put in 8 inch pan and bake 35 minutes in preheated oven, 325 degrees. Cool on wire rack. When cold split through cake, spread a little jam on bottom half, put a little whipped cream on the jam and put other half on top. Dredge top with icing sugar.

Crissy, PA (10:27:47 pm) :

Cracked Sugar Cookies
2 1/2 cups sifted flour
1 tsp. baking soda
1/2 tsp. cream of tartar
1 cup butter
1 1/4 cups sugar
3 egg yolks
1 tsp. vanilla

Preheat oven to 350 degrees. Grease cookie sheets. Sift together flour, baking soda, and cream of tartar onto wax paper. Set the mixture aside. Beat together butter and sugar in a large bowl with electric mixer until fluffy.(about 3 minutes). Gradually add flour mixture in 4 parts, beating well after each addition; until well blended. Shape dough into balls, using 1 level tablespoonful for each ball. Place balls 2 inches apart on prepared cookie sheets. Do not flatten. Bake in preheated moderate oven(350) for 12 minutes or until lightly golden around edges. Remove cookies to wire racks to cool.

Betsy, NY (10:35:13 pm) :

HERBED CREAM CHEESE SPREAD

If you like the taste of herbed cream cheese (the expensive kind), you'll love this recipe. Your guests will hope you serve it each time they come to visit. It keeps well in the refrigerator, but is best served at room temperature.

1 lb. cream cheese
1 C. softened unsalted butter
2 garlic cloves, crushed
1 tsp. oregano
1 tsp. minced fresh thyme
1 tsp. fresh minced Marjoram
1 tsp. dried basil
1/2 tsp. dill weed
1/2 tsp. black pepper

In a bowl, cream together the cheese and the butter. Beat in the garlic, oregano, thyme, marjoram, basil, dill and pepper. Come the mixture well, and chill covered, for at least 24 hours or up to 1 week. Serve the spread at room temperature. Makes about 3 cups.

Source: Poppa Rock's Family Cookbook by Peter Rock

Candy (10:46:53 pm) :

Cheese Spread:
1T flour
4 T sugar
4 T vinegar
1beaten egg
dash of salt & pepper
1 t yellow mustard

Cook together flour, sugar, vinegar & egg...until thick & blended...add salt and pepper with mustard & mix well Cream 2 lg cream cheese with 1/2 c chopped olives, 1 T chopped onion & small chopped green pepper...add to heated mixture & blend well(good on crackers or as a dip for bread sticks)

Judy/AZ (11:34:29 pm) :

CAPE COD CRANBERRY SCONES
Categories: Breads
Yield: 4 servings

2 1/2 c Flour
2 1/2 t Baking powder
1/2 t Baking soda
3/4 c Butter or margarine
1 c Cranberries; coarsely choppe
2 t Orange peel; grated
2/3 c Sugar
1/2 c Buttermilk or sour milk

Preheat oven to 400F.
In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened. working on floured surface, shape dough into two 8-inch circles, 1/2-inch thick. Cut each circle into eight wedges and place on ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly browned.