My Mother's Old Fashioned Oatmeal Cookies
1 C shortening
1 C light brown sugar, firmly packed
1 C granulated sugar
2 eggs
1 1/2 teas. Pure Vanilla extract
1 1/2 C sifted unbleached flour
3 C Old Fashioned Oats
1 teas. salt
1/2 teas. baking soda
1/2 teas. baking powder
1/2 C chopped walnuts
1/2 C raisins (optional)
In electric mixer, cream shortening until light and fluffy; add sugars and mix well. Add eggs and vanilla, mixing well. Sift together flour, salt, soda and baking powder. Add to mixture and beat until combined. Add nuts and raisins by hand. Dough is very stiff and sticky. Shape into two long rolls, wrapping each individually in waxed paper. Refrigerate for 6-8 hours or overnight. Slice into 1/4" ~ 3/8" slices ~ you may need to pinch the dough together as it can be a bit crumbly. Bake on ungreased cookie sheets at 375 degrees for about 10-11 minutes or until just golden around the edges. Do not allow to brown. Remove from oven and let sit on baking sheets for an additional minute or two then remove to cool on wire racks. Garnish with sifted Confectioner's sugar. Makes 5-6 dozen cookies.
Occasion: Mother's Day Tea
Recommended Teas: Mother's Bouquet, Vanilla Orange Jasmine
DAFFODIL CAKE
1/2 C sifted cake flour
3/4 C sifted cake flour
1/2 C sifted powdered sugar
3/4 teas. Baking powder
6 egg whites
6 egg yolks
1/2 teas. Cream of Tartar
2 Tabs. lemon juice
1/2 teas. Vanilla extract
1 Tabs. cold water
1/8 teas. Salt
1/2 C granulated sugar
1/2 C granulated sugar
powdered sugar for garnish
White part: Sift 1/2 C cake flour and 1/2 C powdered sugar together three times. Beat egg whites until frothy; add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in 1/2 C granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in gently with each addition.
Yellow part: Sift 3/4 C cake flour and baking powder together three times. Beat yolks with juice and water until thick, 5-7 minutes; gradually beat in 1/2 C granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in gently with each addition. Alternately spoon yellow and white mixtures into an ungreased 9 or 10" tube pan. Bake at 375 degrees for 50-60 minutes. Test it with a pick until it comes out clean. Invert and cool on a wire rack until completely cool. Use knife to cut along edges of pan until cake is loosened. Place upright on serving plate and dust with powdered sugar or drizzle with powdered sugar glaze.
Occasion: Easter Sunday Brunch Tea
Recommended Teas: Easter Parade, Springtime Blossoms, Geisha Spring
Leek and "Tattie" Soup
3 medium-sized leeks
1 medium-sized yellow onion
4 medium potatoes
2 Tbsp. butter
4 C chicken stock
1/2 C milk, cream, or half and half
1. Dice the white and part of the green of the leeks and clean them thoroughly. This must be done with diligence otherwise you will
get a gritty character to the soup -- not good!
2. Peel and dice the onion
3. Peel and coarsely chop the potatoes
4. In a heavy pan, melt the butter and sauté the leeks, onions, and potatoes until tender, about 3-4 minutes.
5. Add the stock. Bring it to a boil then reduce to simmering until the vegetables are tender, about 15 minutes.
6. Puree the vegetables, a little at a time, using a food processor, blender or food mill and return them to a pot. They should be slightly coarse rather than completely smooth
7. Add enough milk or cream to bring the soup to a rich consistency.
Reason: St. Patty's Day Luncheon Tea
Recommended Teas: Irish Cream (Black), Lucky Charms (Black)
Cherry Crumb Torte
1/2 C butter (1 stick)
1 C. plus 2 Tabs. sugar
1 egg
3 C unbleached flour
1 1/2 tsp. baking powder
2 cans sour pitted cherries, very well drained and blotted dry
Mix all ingredients, except for cherries to make crumbs. Press half of the crumbs on the bottom of a greased 9" spring form pan. Spread on the cherries and top with remaining crumbs. Bake at 350 degrees for 45 minutes, or until the top is lightly browned and the torte shrinks slightly away from the sides of the pan. When the torte is cool, sprinkle with powdered sugar. Serve with ice cream or whipped cream. Serves 8.
Reason: A Perfectly Romantic Tea
Recommended Teas: Sweet Hearts (Specialty), Read My Lips (Black)
Festive Eggnog Bread
This recipe is super easy and is not only delicious but beautiful with the candied fruit sprinkled throughout.
3 C unbleached flour, sifted
3/4 C sugar
1 Tabs. Baking powder
1 teas. salt
1/2 teas. Nutmeg
1 1/2 C dairy eggnog
1 egg, beaten
1/4 C butter, melted and slightly cooled
3/4 C pecans, chopped
3/4 C candied fruit or your favorite dried fruit
In a large bowl, sift together flour, sugar, baking powder, salt, and nutmeg. In a separate bowl, mix eggnog, egg andbutter. Add wet ingredients to dry, stirring well. Add pecans and fruit. Bake in greased loaf pan at 350 degrees for 60-70 minutes. Test carefully for doneness. Make sure the center comes out clean on a testing pick. Cool for 10 minutes on a rack and then remove carefully. Cool completely before wrapping for storage. Can be frozen.
Reason: Christmas Elevenses Brunch Tea
Recommended Teas: Hampton Holiday (Specialty), Nutcracker Sweet (Specialty)
Crab and Olive Tea Sandwiches
8 oz. cream cheese, softened
1/4 pound fresh or frozen crab meat, thoroughly drained
1/2 C pitted black olives, drained and chopped
40 slices cocktail rye bread or French baguette
1 medium cucumber, peeled and cut into 20 thin slices
1 bunch fresh watercress sprigs (about 4 oz.)
1 Tbs coarsely shredded lemon peel
In a large bowl, beat cream cheese until smooth. Stir in crab meat and olives until well combined. Spread 1 teas. Of crab mixture onto each bread slice. Top 20 of the bread slices with 1 cucumber slice and 1 watercress sprig. Sprinkle lemon peel stop watercress. Top with remaining bread slices to form sandwiches. Trim crusts. Yield: 20 small sandwiches. This recipe is best suited for a more "grown-up" crowd. For little ones, try this:
Strawberry Cream Sandwiches
Combine 1/4 C strawberry jam with 4 oz. softened cream cheese. Spread onto white bread, top with another slice and trim the crusts. These are lovely to look at as well as lovely to taste, even for grown-ups!
Reason: Family Holiday Planning Tea
Recommended Teas: Auntie's Pumpkin Pie (Specialty), Christmas Memories (Specialty)
Mandarin Almond Spice Muffins
Muffins
3/4 C unbleached flour
3/4 C whole wheat flour
1/2 C sugar
1/2 C chopped slivered almonds
2 teas. baking powder
1/2 teas. salt
1/4 teas. nutmeg
1/4 teas. allspice
1/4 C butter, melted
1/2 C milk
1 egg, slightly beaten
1/2 teas. Almond extract
1 (11 oz.) can mandarin oranges, drained and chopped.
Topping
3 Tbs butter, melted
1/3 C sugar
1/2 teas. cinnamon
Heat oven to 400 degrees. For the muffins, combine dry ingredients in a large bowl. In a small bowl, combine the melted butter, milk, egg and almond extract. Stir liquid mixture into the dry ingredients until moistened. Do not overmix. Gently stir in oranges. Spoon batter into 12 greased muffin cups. Bake for 15 to 20 minutes or until light golden brown. For the topping, in a small bowl combine sugar and cinnamon. In another bowl, melt butter. While they are still warm, dip tops of muffins in butter and then in sugar mixture. Serve warm. Yield: 12 muffins. To freeze, wrap each muffin individually in a small baggie and place in a cookie tin. When ready to serve, unwrap muffins and place on a cookie sheet. Warm for 3-4 minutes in a 350 degree oven.
Recommended teas: Roasted Almond (Green), 9/11 Commemorative (Specialty Blend)
Caramel Apple Tart
1 pie crust for 9-inch Tart shell
2 Granny Smith apples, sliced to 1/8-inch thickness
2 Gala apples, sliced to 1/8-in thickness
1/4 C honey, warmed
2 Tbs fresh lemon juice
3/4 C sugar
1/4 C cornstarch
1/2 teas. ground cinnamon
1/2 teas. Ground cardamom
1/8 teas salt
Melted Caramel
Garnish: chopped pecans
Preheat oven to 400 degrees. Fit pie crust into a (9-inch) tart pan with removable bottom. In a medium bowl, combine apples, honey, and lemon juice. In a separate bowl, combine sugar, cornstarch, cinnamon cardamom and salt. Combine sugar mixture with apple mixture; toss gently to coat. Arrange apples in concentric circles in prepared crust; pour sugar mixture over tops of apples. Bake for 30-35 minutes, or until lightly browned. Cool in pan for 10 minutes; remove from pan and cool completely. Drizzle with melted caramel. Garnish with chopped pecan, if desired.
Reason: Busy Shopping Day Tea
Recommended Teas: Lady Londonderry (Flavored Black)
Bath Buns
August 3, marks the release date for the movie "Becoming Jane," an imaginative romantic comedy that takes us into the life of a young Jane Austen. In her honor we have chosen Bath Buns as our Recipe of the Month. Bath, England sits in the lovely north Somerset region famous for its Roman Baths. Just across from the baths sits the Pump Room, a lovely restaurant noted for their sumptious afternoon teas, and where Bath Buns are a feature on the menu. Jane Austen considered Bath her favorite vacation spot but, surprisingly, when her father announced the family was moving to Bath, she cried for days. Spending her holidays in Bath was one thing, but living there was quite another!
Originally these tasty yeast buns were similar to brioche. Today's Bath Buns are made from a sweet, yeast dough that is sprinkled with crushed sugar or one might even find them with a sugar cube placed the center.
2 C unbleached flour
1/2 teas. salt
1 stick butter
2 teas. dried yeast (1 pkg)
1/2 C sugar
4 eggs
1/2 C warm milk
Grated rind of one lemon
1/3 C golden raisins
1/3 C candied peel or chopped glace cherries
1/2 C sugar cubes, roughly crushed
1.Sift flour and salt together. Blend in softened butter. Mix together yeast and 1 teaspoon sugar.
2. Beat 3 of the eggs and add yeast mixture to it; gradually add the warm milk.
3. Add flour to egg mixture and beat well. Form into a ball and place in greased bowl. Cover lightly with plastic wrap.
4. Leave dough to rise in a warm place for about 1 ½ hours, or until dough has doubled in size.
5. Knead mixture well while adding the raisins, lemon rind and candied peel.
6. Shape into 12-16 buns and place on a greased baking pan. Cover with a light towel and leave for 20 minutes.
7. For the egg wash, gently beat the remaining egg with a little water and crushed sugar cubes and then brush this over the buns.
8. Bake in the oven at 400 degrees for 15-20 minutes.
9. Allow to cool slightly on wire racks. If desired, drizzle a little thin glaze on top. Serve while still slightly warm and enjoy!
Reason: Jane Austen movie day or movie night.
Recommended Teas: Almond Cookies (Green), Yorkshire Harrogate (Simple Black)
Strawberry Rhubarb Sauce
2 C sliced fresh or frozen rhubarb
1/2 C sugar
1/4 C water
2 C fresh strawberries, sliced
Bring rhubarb, sugar and water to a boil. Reduce heat; simmer 5 minutes. Stir in strawberries. Cook 1 minute or till strawberries are slightly softened. Cool and serve over ice cream; serve warm over pound cake or pancakes.
Reason: Fourth of July Picnic or Lady Liberty Tea.
Recommended Teas: Chocolate Strawberry, Vanilla Lemongrass
Blueberry Tart
Blueberries are in season most of the summer months so this may become a regular treat for your family. This delicious tart is not only super easy but looks beautiful, as well. After serving dinner to a group of women which included my mother-in-law, I removed a freshly baked blueberry tart that I had place on the table as a centerpiece and began to cut into it. With delighted surprise one of them exclaimed, "It was so beautiful I thought it was fake!"
An unbaked crust for one 9" pie, placed in an aluminum tart pan with removable bottom
2 Pints fresh, washed blueberries
1/4 C finely ground almonds or almond flour
3 Tabs cake flour
3 Tabs sugar
Pinch of salt
Apricot Jam for glaze
Prepare pie crust and place in tart pan. Combine dry ingredients and spread over the bottom of crust. Place blueberries over flour mixture mixture, spreading evenly. Sprinkle lightly with sugar. Place tart pan on a cookie sheet and put into preheated, 350 degree oven. Bake for 35-40 minutes or until crust just begins to become golden. Remove from oven and place tart pan on baking rack. Melt jam over low heat then brush gently over berries to give the tart a shiny glaze. Best served warm with vanilla ice cream.
Reason: Tea in the Garden, Teacher Appreciation Tea
Recommended Teas: White Cream Earl Grey, Buckingham Palace
Orange Pound Cake
2/3 C butter at room temperature
2 1/3 C confectioner's sugar, sifted
1 tsp. each vanilla and orange extracts
3 eggs
Grated zest from 1/2 an orange
Pinch of salt
1 1/4 C unbleached all-purpose flour
In medium bow, cream butter, sugar, and extracts until light and fluffy. Add eggs one at a time, mixing well. Combine flour, salt and orange zest, then add to butter and sugar mixture, mixing well. Pour batter into a buttered and floured 9x5 inch loaf pan., Bake in a 350 degree oven for 60-70 minutes or until a wooden skewer inserted in center comes out clean. Cool in pan for 10 minutes on cooling rack. Invert and cool completely.
Reason: New Year's Day celebration
Recommended Teas: Winter Punch, Snowflake
Chocolate Chip Cookie Dough Truffles
1/2 C butter, softened
1/2 C firmly packed brown sugar
1/4 C sugar
1/4 C thawed egg substitute (Egg Beaters)
1 tsp. Vanilla extract
1 1/4 C unbleached all-purpose flour
1 C mini semi-sweet chocolate morsels
3/4 C chopped pecans or walnuts
Melted chocolate for coating
Beat butter at medium speed until creamy; gradually add sugars, beating well. Add egg substitute and vanilla; beat well. Add flour to butter mixture; beat well. Stir in mini morsels and chopped nuts. Cover and chill 30 minutes. Shape mixture into 1 inch balls. Cover and freeze balls until firm. Melt chocolate wafers (those used to coat strawberries) in glass bowl over hot water. Using two forks, quickly dip truffles into melted chocolate, coating completely, and place on waxed paper to harden. Store in the refrigerator for three days or freezer for a month.
Reason: Romantic Valentine's Day
Recommended Teas: Pomegranate Rosehips, Chocolate and Roses
Irish Potato Cookies
1 lb. (4 sticks) butter, softened
1 C sugar
3 C unbleached flour
1 1/4 tsp. Vanilla extract
1 1/2 C crushed potato chips
Powdered sugar for dusting
Preheat oven to 325 degrees. Cream butter and sugar together with a mixer. Add flour and vanilla. Using your hands, blend in crushed potato chips. Place heaping teaspoons of dough on a cookie sheet. Bake for 12 minutes or until a light golden brown. Refrigerate the cookies but do not freeze. Dust the powdered sugar just before serving. Makes 3 dozen cookies.
Reason: St. Patrick's Day
Recommended Tea: Irish Cream (Simple Black), Lucky Charms (Rooibos)
Lemon Curd
4 eggs
1 1/4 C sugar
4 lemons
12 Tabs. Unsalted butter
Juice the 4 lemons and reserve the juice. Grate the zest of 2 of the lemons.
Using an electric mixer, beat together sugar and eggs until light and fluffy. Beat in the lemon juice. Pour lemon mixture into a saucepan and cook over low heat while stirring constantly. Gradually add the butter, 1 Tabs. at a time. Keep stirring until all the butter is melted and combined with the egg mixture. Raise the heat to medium and continue to cook and stir the mixture until is is thickened. Sir in the grated lemon zest. Pour mixture into clean, dry jars and cover tightly. Store in the refrigerator for up to two weeks. Delicious served with scones, poured over pound cake, as a filling for tarts, or in between layers of a coconut cake.
Reason: Easter Celebrations
Recommended Teas: Easter Parade, Strawberry Cream
Honey Madeleines
3 large egg whites
1 C confectioner's sugar, sifted
1/2 C unbleached flour, sifted
1/3 C finely ground blanched almonds, sifted
6 Tabs. Honey
Preheat oven to 400 degrees. Butter two Madeleine pans. In a bowl, using an electric mixer, beat the egg whites until they hold soft peaks. Gradually add the sugar and beat until the whites hold soft peaks. Alternately fold in the flour and almonds in 2 or 3 additions. In a small bowl, combine the melted butter and honey. Gently fold the mixture into the whites until thoroughly incorporated. Spoon the batter into the Madeleine pans, filling them about two-thirds full. Bake for 8 to 10 minutes, or until the Madeleines are golden at the edges. Let cool in the pan for 5 minutes, then invert them onto a rack, carefully removing them and let cool. Dust with confectioner's sugar. Makes about 20 cookies.
Reason: Celebration of Spring
Recommended Tea: Jasmine Flowers (Green), Geisha Spring (Specialty)
