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English Afternoon Tea Recipes - Recipes for High Tea

Outstanding British Scones 1 1/3 cup shortening
1 1/2 cup powdered sugar
4 eggs
10 cups flour
3 tablespoons cream of tartar
1/4 teaspoon salt
4 teaspoons baking soda
31/2 cups cold milk
1 cup currants
1 egg, lightly beaten (optional)

Cream shortening with powdered sugar until light. Stir in eggs until blended. Sift flour with cream of tartar and salt. Mix soda and milk. Combined creamed mixture with flour mixture. Add milk mixture and mix thorough­ly. Fold in currants. Roll out dough on floured surface to 1 1/2" thickness. Cut scones with 3" cutter dipped in flour. Place on greased baking sheets 2 inches apart Brush with lightly beaten egg and bake at 400 degrees F 15 to 20 minutes.


Tea time favorites - fill just before serving

1/2 cup margarine or butter 1/2 cup dark corn syrup 1/3 cup brown sugar, packed 1 tablespoon plus 2 teaspoon brandy 3/4 cup flour 1/2 teaspoon ground ginger 1 cup chilled whipping cream 2 tablespoons powdered sugar

Heat oven to 350 degrees F. Heat margarine, corn syrup and brown sugar to boiling in 1 1/2 quart saucepan, stirring frequently. Remove from heat. Stir in teaspoons of brandy. Mix together flour and ginger and gradually stir into syrup mixture. Drop dough by teaspoonful about 5 niches apart onto lightly grease cookie sheets. Bake until cookies are spread into 3" or 4" rounds and are golden brown, 6 to 8 minutes.

Cook cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around greased handle of wooden spoon. Slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute.

Beat whipping cream and pow­dered sugar in chilled bowl until stiff. Fold in 1 tablespoon brandy. Using decorators' tube with plain or star tip, pipe whip cream into each end of cookies.Makes about 30 cookies.

LEMON CURD Use this for a pie filling or to spread on breads for tea sandwiches.

5 whole eggs 5 egg yolks 2 cups sugar 1 cup fresh lemon juice 2 lemons, grated zest only 8 tablespoons sweet butter (stick)

Combine the eggs, egg yolks and sugar in a mixing bowl and beat until smooth. Add the lemon juice and lemon zest and mix. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. Remove the bowl from the boiling water and stir in the butter until melted. Refrigerated, this will keep for up to 3 months. Makes 1 quart.


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