|
|
| Subject: RE: Recipes for an English High Tea |
|
Author: Scott Date: October 12th, 2002 - 7:49PM Here are some top-notch recipes that should fit the bill: Tea Biscuits Ingredients: A quick tea time treat. Serve warm, buttered, and with jam or honey. Makes 20 biscuits (20 servings). Printed from Allrecipes, Submitted by Debbie -------------------------------------------------------------------------------- 2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening 3/4 cup milk Directions: Directions 1 Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet. 2 Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes. 3 Bake for 12 to 15 minutes. Serve warm. Cakes Old-Fashioned Teacakes Ingredients: 1 c. butter or margarine, softened 2 c. sugar 3 eggs 2 tbsp buttermilk 5 c. all-purpose flour 1 tsp baking soda 1 tsp vanilla extract Add'l sugar Directions: Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add buttermilk and beat well. Combine flour and soda; gradually stir into creamed mix. Stir in vanilla. Chill several hours or overnight. Roll to 1/4 inch thickness on floured surface; cut into rounds with 3 1/2 inch biscuit cutter or cookie cutter. Place 1 inch apart on lightly greased cookie sheets; sprinkle with add'l sugar. Bake at 400 for 7 to 8 min. or till edges are lightly browned. Remove to wire racks and lett cool completely. Makes: 4 dozen. Cakes STEAMED RHUBARB PUDDING Ingredients: 2 tbsp. margarine 3/4 c. sugar 1 egg 2 c. flour 1/2 tsp. salt 4 tsp. baking powder 1 c. milk (approx.) 1 c. rhubarb, cut in 1 inch pieces 1 navel orange, peeled & diced Orange rind, grated Directions: Combine dry ingredients. Cream shortening and sugar. Add eggs and mix well. Add dry ingredients alternately with milk. Batter should be fairly stiff. Add orange and rind and rhubarb. Put in a greased 2 pound coffee can (or any bowl that fits). Cover tightly. Place in a pot with a trivet so pan does not set directly on bottom. Add water, about 1/3 way up. Cover and let steam over low heat about 2 hours. Serve warm or cool with fresh strawberries. |
