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Afternoon Tea Cakes
Recipe By :Jim Fobel's Old-Fashioned Baking Book
Serving Size : 12
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup hot water
1 teaspoon vanilla extract
3 tablespoons unsalted butter -- melted
1/3 cup shredded coconut meat
1 large egg
1/2 cup sour cream
GLAZE:
1 tablespoon unsalted butter
1 cup confectioner's sugar -- sifted
2 tablespoons water
1/4 teaspoon ground cinnamon
1/2 ounce unsweetened chocolate
1 teaspoon vanilla extract
1. Position a rack in the center of the oven and preheat to 375 degrees F. Line twelve 2 1/2-inch muffin cups with paper liners.
2. Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.
3. In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended. Add the egg and beat until light, 1 to 2 minutes. Add the cocoa mixture and beat until smooth. In a small bowl stir together the sour cream and baking soda. Stir this mixture into the butter-sugar mixture. Add the flour and vanilla; beat quickly, just until evenly blended. With a spoon stir in the coconut.
Spoon the batter into the muffin cups, dividing it evenly among them; they will be about three-quarters full. Bake about 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the tea cakes from the pan and cool slightly on a rack while you prepare the glaze.
4. Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.
Chocolate Glaze: Makes 1/2 cup
Drizzle this simple and tasty glaze over the afternoon tea cakes or over any cake that's been frosted with seven-minute caramel frosting.
1. In a small saucepan combine the butter with 2 tablespoons water. Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat.
2. In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.
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Per serving: 156 Calories (kcal); 8g Total Fat; (44% calories from fat); 2g Protein; 20g Carbohydrate; 30mg Cholesterol; 117mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : These light and moist cupcakes have a delicate cinnamon-scented chocolate glaze that's spread over them while they are still warm.
Almond Cake with Kirsch
Recipe By :Bon Appetit, June 1999 issue
Serving Size : 8
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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3/4 cup sugar
1/2 cup unsalted butter -- (1 stick) room
temperature
1 package almond paste -- (7 ounce) broken
into pieces
3 large eggs
1 tablespoon kirsch (clear cherry brandy)
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder
Preheat oven to 350 F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess.
Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt.
Mix flour and baking powder in small bowl; add to batter. Beat just until blended.
Spoon batter into prepared pan; smooth top. Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
Source: "Felicia Pickering"
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Per serving: 346 Calories (kcal); 21g Total Fat; (53% calories from fat); 5g Protein; 36g Carbohydrate; 101mg Cholesterol; 122mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates
Serving Ideas : This cake is good plain or can be served with purchased chocolate sauce or a quick puree of frozen raspberries.
NOTES : Note: almond paste is available in specialty foods stores and in the baking-products section of most supermarkets.
Amazing Seville Orange Marmalade Cake
Recipe By :Janice Friis, in Toronto
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
3/4 cup granulated sugar
3/4 cup clover honey
1/2 cup Seville orange marmalade
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon each: allspice -- cloves, nutmeg
1 cup strong tea
icing sugar
1. Grease and flour a 9" tube pan or springform cake pan.
2. Cream the butter until fluffy; beat in the eggs one at a time.
3. Sift together the flour, baking powder, soda, salt, cinnamon, allspice, cloves and nutmeg.
4. Alternating with the tea, mix into the creamed mixture, being careful not to over mix.
5. Spoon the batter into the prepared cake pan and bake at 350F for 40 - 50 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
Let cool for five minutes then remove from the pan.
6. Serve dusted with icing sugar. (You can use a fancy doily as a stencil)
Makes 1 cake. Keeps well, unrefrigerated for 5 days or can be frozen.
Source: "recipe from The Breakfast Companion, p.214"
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Per serving: 2036 Calories (kcal); 57g Total Fat; (25% calories from fat); 37g Protein; 345g Carbohydrate; 498mg Cholesterol; 3571mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 10 Other Carbohydrates
NOTES : This is known as a "good keeper" cake from the 19th century. Thrifty cooks saved leftover tea because it was expensive, and combined it with fruits and preserves to add flavour to compotes and cakes.
N.B. I have only used a strong black tea such as Tetley or Twinings English Breakfast. Now that I am wiser to the wealth of teas available, I will experiment. I hope some of you will try it with an "unusual" blend - please let me know how it turns out!
Angel Biscuits
Recipe By :Hugh Ann, Possum Kingdom Lake Cookbook
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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5 Cups Flour
1/4 Cup Sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Shortening
1 Yeast Cake
2 Tablespoons Warm Water
2 Cups Buttermilk
2 Sticks Margarine
Sift dry ingredients.
Blend shortening.
Dissolve yeast in warm water, let stand 5 minutes. Add milk and butter.
Add yeast mixture to flour mixture. Mix well. Turn out on floured board. Roll to thickness desired, cut out biscuits, let stand.
Dough can be refrigerated.
Bake at 450 degrees.
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Per serving: 6126 Calories (kcal); 398g Total Fat; (58% calories from fat); 84g Protein; 558g Carbohydrate; 17mg Cholesterol; 7031mg Sodium
Food Exchanges: 31 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 77 1/2 Fat; 3 1/2 Other Carbohydrates
Anne's Ham and Cheese Salad Tea Sandwiches
Recipe By :Copyright © 1994 by Sheila Lukins
Serving Size : 8
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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1 cup julienned baked Virginia ham
1 cup julienned Gruyère cheese
1/2 cup plus 2 tablespoons crème fraîche
2 teaspoons grainy mustard
Coarsely ground black pepper -- to taste
16 thin slices best-quality white bread
3 tablespoons unsalted butter -- at room temperature
Place the ham and cheese in a small bowl.
In another bowl, mix together the crème fraîche and mustard. Add to the ham and cheese, season with pepper, and mix to combine.
Spread one side of each slice of bread with 1/2 teaspoon butter. Spread the buttered side of 8 slices of bread with a heaping tablespoon of the ham and cheese salad. Top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally.
Makes 8 whole sandwiches or 16 halves
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Per serving: 316 Calories (kcal); 18g Total Fat; (50% calories from fat); 13g Protein; 25g Carbohydrate; 56mg Cholesterol; 349mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES: When I was working on my tea sandwich recipes, I happened to ask New York food stylist Anne Disrude if she had any ideas for one using ham. She suggested this delightful ham and cheese combination. Crème fraîche combined with grainy mustard makes a luxurious dressing for this all-American favorite.
Apple Walnut Cake
Serving Size : 14
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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4 cups chopped apples -- cored
2 cups sugar
2 eggs
1/2 cup oil
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup chopped walnuts
Mix apples and sugar, and set aside.
Grease and flour a 13x9-inch pan. Beat eggs with oil and vanilla.
Sift together dry ingredients and add to the oil and egg, alternating with the apple mixture. Stir in the walnuts.
Spread in the pan and bake at 350 degrees F for about an hour, or until it tests done. Makes about 15 squares.
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Per serving: 332 Calories (kcal); 14g Total Fat; (36% calories from fat); 5g Protein; 49g Carbohydrate; 27mg Cholesterol; 341mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 2 Other Carbohydrates
Serving Ideas : Good with Russian Caravan or Lapsang Souchong. Complementary with Stilton/Port.
Baking Powder Biscuits
Recipe By :Peggie Forster, Possum Kingdom Lake Cookbook
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 Cups Flour
3 Teaspoons Baking Powder
1 Teaspoon Salt -- scant
2/3 Cup Buttermilk
1/3 Cup Oil
Preheat oven to 305 degrees. Roll dough and cut, then bake.
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Per serving: 1626 Calories (kcal); 77g Total Fat; (42% calories from fat); 31g Protein; 202g Carbohydrate; 6mg Cholesterol; 3771mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates
Basic Biscuits
Recipe By :Michael Orchekowski
Serving Size : 10 Preparation Time :0:00
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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3 cups flour
6 teaspoons baking powder
3 tablespoons lard
1 teaspoon salt
1 tablespoon sugar
1 1/3 cups milk
Sift together all dry ingredients; cut in lard until flaky pieces form; add milk to moisten mix until sticky; turn onto floured board; pat gently until dough is *" thick; cut biscuits from dough; place in large (18-20") greased, warm Dutch oven (do not crowd); replace cover of Dutch oven and place coals on top; bake approximately 20 minutes. Serve with honey or preserves or beans or chili. Makes approximately 18 biscuits.
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Per serving: 197 Calories (kcal); 5g Total Fat; (24% calories from fat); 5g Protein; 32g Carbohydrate; 8mg Cholesterol; 522mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Beaten Biscuits
Serving Size : 100 Preparation Time :0:00
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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6 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 teaspoon baking powder
1 cup shortening
1 cup milk
Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour.
Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half.
Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan.
Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. From Nathalie Dupree's "New Southern Cooking"
Source: "Nathalie Dupree's New Southern Cooking"
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Per serving: 47 Calories (kcal); 2g Total Fat; (42% calories from fat); 1g Protein; 6g Carbohydrate; trace Cholesterol; 38mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Beer Biscuits
Recipe By :Larry Moore
Serving Size : 4
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 cup unbleached flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup beer
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistency. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits.
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Per serving: 333 Calories (kcal); 13g Total Fat; (35% calories from fat); 6g Protein; 46g Carbohydrate; 0mg Cholesterol; 901mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Biscuits
Recipe By :Jewel Sharp
Serving Size : 2
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup self-rising flour
1 spoon vegetable shortening -- the size of a small
egg
buttermilk -- fresh
Use enough buttermilk to make the dough really sticky but still enough to knead and roll out.
Mix the ingredients together (add the buttermilk a little at a time). Turn out the dough on a floured board and knead in more self rising flour (but try not to handle the dough too much!). Roll out the dough to about 1/4 inch and then fold the dough over to double it and press on it lightly. This fold in the dough will make the biscuits pull apart easily after they are cooked. Cut out biscuits about 2 1/2 inches in diameter using a glass dipped in flour. Re-roll the dough as needed. Place the biscuits in a baking pan up close against each other - this will make them rise higher. Some people put a little bit of vegetable oil in one end of the pan and run the tops of the biscuits through the oil then place them in the other end of the pan. This makes them get crustier and browner on top.
Bake the biscuits at 450F until they are lightly browned (about 15 minutes). Serve with butter, jelly, honey, or filled with bacon, sausage, etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the recipe easily, just always use one spoon of shortening the size of a small egg for each cup of flour.
Don't get discouraged if they don't turn out right the first few times, it takes practice. Be sure to use fresh ingredients.
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Per serving: 221 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g Protein; 46g Carbohydrate; 0mg Cholesterol; 794mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Buttermilk Biscuits
Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 8
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 Cups Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
6 Tablespoons Shortening
1 Cup Buttermilk
Sift flour, baking powder, salt and soda into large mixing bowl.
Cut in shortening with pastry blender until mixture resembles coarse corn meal. Make a well in the center of the dough and pour in buttermilk all at once.
Stir until all is mixed and dough easily leaves the bowl.
Place dough on lightly floured board and knead for 15 turns.
Roll out to desired thickness: 3/8" for crusty biscuits and a little over 1/2" for fluffy biscuits.
Cut into rounds.
Bake in top third of a preheated 450 degree oven for about 12 minutes or until golden brown.
Makes about 24 standard sized biscuits.
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Per serving: 212 Calories (kcal); 10g Total Fat; (43% calories from fat); 4g Protein; 26g Carbohydrate; 1mg Cholesterol; 427mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Camembert Turnovers
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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1/2 cup camembert cheese
1/2 cup butter
2 tablespoons spring onions -- finely chopped
2 cups self-rising flour
3 tablespoons milk
1 1/8 cups grated cheddar cheese
extra milk
Cream the chopped camembert and butter until smooth, then stir in the spring onions, flour, and enough milk to form a firm, pliable dough.
Turn onto a lightly floured surface, knead until smooth and then roll out to a 3 mm. thickness. Cut into rounds with an 8 cm cutter.
Fill each round with cheese and fold it over.
Brush the outside with milk and bake in a moderately hot oven for 15 minutes.
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Per serving: 2612 Calories (kcal); 168g Total Fat; (57% calories from fat); 84g Protein; 191g Carbohydrate; 477mg Cholesterol; 5963mg Sodium
Food Exchanges: 12 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 28 1/2 Fat; 0 Other Carbohydrates
Cardamom Golden Raisin Almond Bread
Recipe By :Holly, Michigan Teamailter
Serving Size : 0 Preparation Time :0:00
Categories : Biscuits, Breads and Muffins Savories
Amount Measure Ingredient -- Preparation Method
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2 1/4 teaspoons yeast or one packet
3 cups Bread Flour
3/4 teaspoon ground cardamom
1 teaspoon salt
2 Tablespoons white sugar
4 Tbsp Nonfat dry Milk
1 Tbsp Unsalted butter or margarine
3/4 cup + 3 Tbsp water
1 1/2 teaspoons Vanilla
1 large egg
1 tsp lemon juice
1/2 cup golden raisins
1/2 cup slivered almonds
All ingredients should be at room temperature. Add ingredients in the order specified in your bread machine manual. Add fruit and nuts at the appropriate time for your machine model.
Set bread machine on the basic/standard bread machine setting. If possible, select light baking cycle. If not, use medium or normal setting. Do not use programmable timer when making this bread since the recipe contains perishable ingredients. If desired, dust bread with Confectioner's sugar after bread has cooled to room temperature.
This recipe is for a 3-cup (1 1/2 pound) capacity bread maker.
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Per serving: 2357 Calories (kcal); 50g Total Fat; (18% calories from fat); 83g Protein; 397g Carbohydrate; 193mg Cholesterol; 2373mg Sodium
Food Exchanges: 21 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 7 Fat; 0 Other Carbohydrates
Cheddar Biscuits
Recipe By :Tillamook Factory Cheese Cookbook
Serving Size : 8
Categories : Biscuits, Breads and Muffins Savories
Amount Measure Ingredient -- Preparation Method
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2 cups unbleached flour -- sifted
4 teaspoons baking powder
1/2 teaspoon salt
1 cup sharp cheddar cheese -- grated
1/4 cup butter
2/3 cup milk
Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft.
Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut.
Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot.
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Per serving: 222 Calories (kcal); 11g Total Fat; (44% calories from fat); 7g Protein; 24g Carbohydrate; 33mg Cholesterol; 533mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North, Tillamook, OR 97141.
Cheddar Scones with Ham and Honey-Mustard Butter
Categories : Breakfast And Brunch Crumpets, Scones And Turnovers Savories
Amount Measure Ingredient -- Preparation Method
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SCONES:
4 cups all purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 stick cold butter -- (1/2 cup)
6 ounces coarsely grated extra-sharp cheddar -- (about 1 1/2 cups)
1 cup whole milk
2/3 cup heavy cream
FILLING:
1 stick unsalted butter -- softened
3 tablespoons coarse-grained mustard
3 tablespoons honey
6 large soft-leafed lettuce leaves such as Bibb
1/2 pound very thinly sliced cooked ham -- (preferably Black Forest)
Make Scones: Into a large bowl sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. With a fork stir in cheddar. Add milk and cream, stirring until just combined.
Transfer mixture to a floured surface and with floured hands knead until it forms a dough.(as little as possible) Roll out into a 12 inch round (about 1/2 inch thick).
Using a 2 inch fluted round cutter cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
Bake scones in middle of oven at 425 degrees F. on a buttered baking sheet until pale golden, about 12 minutes, and transfer to a rack to cool.
In a small bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce and folded slices of ham.
Source: "Gourmet magazine, April 1999"
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Per serving: 2531 Calories (kcal); 251g Total Fat; (86% calories from fat); 13g Protein; 75g Carbohydrate; 747mg Cholesterol; 7254mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 50 Fat; 4 Other Carbohydrates
Cheese Bread
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups self-rising flour
1 cup grated cheese
1 butter -- generous dessert spoonful
cayenne pepper -- sprinkle
1/2 pint milk
Mix everything together and bake in a hot oven for 1/2 hour.
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Per serving: 2305 Calories (kcal); 140g Total Fat; (54% calories from fat); 62g Protein; 198g Carbohydrate; 400mg Cholesterol; 4935mg Sodium Food Exchanges: 12 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 25 1/2 Fat; 0 Other Carbohydrates
Cheese Muffins
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup flour
1 cup tasty cheese
1/4 teaspoon mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 egg
2 teaspoons baking powder -- heaping
Sift the dry ingredients and beat the egg into the milk. Mix everything together and spoon into muffin tins. Cook for 10 minutes at 250º C.
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Per serving: 529 Calories (kcal); 6g Total Fat; (9% calories from fat); 19g Protein; 99g Carbohydrate; 187mg Cholesterol; 1049mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Cheese Wafers
Recipe By :Betty Long
Serving Size : 12 Preparation Time :0:45
Categories : Baked Goods Savories
Amount Measure Ingredient -- Preparation Method
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1/2 pound butter
1 pound cheddar cheese (NY extra sharp) -- grated
1 teaspoon Worcestershire sauce -- optional
2 cups self-rising flour -- all purpose will do
1 teaspoon salt
2/3 teaspoon cayenne pepper -- heaping
1/2 teaspoon dry mustard
dash Tabasco sauce
Sift flour, salt, cayenne pepper and dry mustard together.
Mix all ingredients together (a food processor is good for this), then roll dough into small logs on waxed paper. Slice into wafer size pieces, then freeze until needed.
Bake at 325 degrees for about 15 minutes -- watch carefully. Halfway through baking, check wafers and press down with fork, if needed.
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Per serving: 210 Calories (kcal); 16g Total Fat; (66% calories from fat); 2g Protein; 16g Carbohydrate; 41mg Cholesterol; 603mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : ** Adapted from a recipe by Betty Long, Newberry, SC. She recommends putting logs in freezer, then slicing with an electric knife, but I have found this method a little easier, and it doesn't seem to affect the flavor.
Cheese-Garlic Biscuits
Serving Size : 6 Preparation Time :0:00
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups Bisquick baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup butter or margarine
1/4 teaspoon garlic powder
Heat oven to 450 degrees. Mix Bisquick, milk, and cheese until soft dough forms.
Beat vigorously 30 seconds. Drop dough by spoonful onto ungreased cookie sheet.
Bake 8 to 10 min or until golden brown.
Melt and mix margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet Serve warm.
(10-12 biscuits)
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Per serving: 123 Calories (kcal); 12g Total Fat; (84% calories from fat); 3g Protein; 1g Carbohydrate; 34mg Cholesterol; 150mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Chicken (or turkey) Cashew Curry Sandwiches
Categories : Sandwiches Sauces And Fillings
Amount Measure Ingredient -- Preparation Method
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1/2 cup plain yogurt
2 tablespoons cream cheese -- softened
2 tablespoons chives -- snipped
1 teaspoon curry powder
1/4 teaspoon salt
1 1/2 cups chopped cooked turkey -- or chicken (8 oz)
1/4 cup almonds -- or cashews, chopped
24 slices bread
curly endive -- or lettuce leaves
In a bowl stir together 1/2 cup plain yogurt and 2 tablespoons soft-style cream cheese. Stir in 2 tablespoons snipped chives or thinly sliced green onion, 1 teaspoon curry powder, and 1/4 teaspoon salt. Stir in 1-1/2 cups finely chopped, cooked chicken or turkey (8 ounces) and 1/4 cup chopped cashews or almonds. Line bread with curly endive or lettuce. Spread with 2 tablespoons filling. Top with snipped chives or thinly sliced green onion. Makes 1-1/2 cups or 12 servings.
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Per serving: 2353 Calories (kcal); 65g Total Fat; (25% calories from fat); 124g Protein; 312g Carbohydrate; 213mg Cholesterol; 4056mg Sodium
Food Exchanges: 19 1/2 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 1/2 Other Carbohydrates
Chicken Pancakes and Whisky Sauce
Categories : Breakfast And Brunch Savories
Amount Measure Ingredient -- Preparation Method
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1/2 cup flour
1 cup milk
1 egg
1 pinch salt
fat for frying
FILLING:
1 cup cooked chicken
1/2 cup mushrooms
1 tablespoon butter
2 tablespoons flour
1 pint milk
3 tablespoons whiskey -- Scotch
2 teaspoons chopped parsley
salt and pepper -- to taste
1. Sift flour and salt together.
2. Add egg and a little milk to the flour.
3. Mix well, avoiding the formation of lumps.
4. Stir in rest of milk, beat until smooth.
5.Cover and leave to stand for one hour.
6.Coat a frying pan with fat, heat until hot.
7.Pour a little batter into frying pan.
8.Tilt to cover bottom thinly.
9.When cooked on one side, turn.
10. Keep pancakes warm.
Filling:
1. Melt butter, work in flour to make a smooth paste.
2. Slowly add milk, stirring to avoid lumps.
3. Heat gently until sauce thickens, cook for 3 minutes.
4. Add chicken and mushrooms, cut up, to sauce.
5. Season and simmer until mushrooms are cooked.
6. Add whisky and chopped parsley.
7. Place a little in the centre of each pancake and roll up.
Serve hot. Makes 6 - 8 pancakes.
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Per serving: 1249 Calories (kcal); 48g Total Fat; (37% calories from fat); 82g Protein; 96g Carbohydrate; 437mg Cholesterol; 777mg Sodium
Food Exchanges: 4 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
NOTES : Whisky has been described as the lifeblood of Scotland. From the incomparable Highland Malts to the grain whiskies of the Lowlands, it occupies a commanding position on the national stage. It seems inevitable that it would be used in cooking; what is surprising is how well it works.
Chocolate-Raspberry Bread
Categories : Biscuits, Breads and Muffins Desserts
Amount Measure Ingredient -- Preparation Method
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1 pkg semisweet chocolate chips -- (6oz)
1/4 cup butter. (1/2 stick)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped walnuts or pecans
2 eggs -- lighly beaten
3/4 cup milk
1/2 cup raspberry jam. seedless
1 teaspoon vanilla
Lightly grease a 9- by 5-inch loaf pan; set aside. Preheat oven to 350 degrees F. Melt chocolate chips and butter in a small saucepan; set aside.
In a large bowl combine flour, sugar, baking soda, baking powder and salt. Add nuts; stir well. In a separate bowl combine eggs, milk, raspberry jam, and vanilla. Beat until blended. Add melted chocolate mixture and milk mixture to the flour mixture; stir just until moistened. Pour into prepared pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Place the pan on a wire rack for 10 minutes, then remove the loaf to cool completely.
Source: "Southern Living"
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Per serving: 2359 Calories (kcal); 68g Total Fat; (24% calories from fat); 50g Protein; 409g Carbohydrate; 399mg Cholesterol; 2260mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 14 Other Carbohydrates
"Cinnabon" Cinnamon Rolls
Categories : Baked Goods Breakfast And Brunch Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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ROLLS:
1 package active dry yeast -- (1/4 ounce)
1 cup warm milk -- (105 to 110 F)
1/2 cup sugar
1/3 cup margarine -- melted
1 teaspoon salt
2 eggs
4 cups flour
FILLING:
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine -- softened
ICING:
1 stick margarine -- softened
1 1/2 cups powdered sugar
1/4 cup cream cheese -- softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1. For the rolls, dissolve yeast in warm milk in a large bowl. Add the sugar, margarine, salt, eggs and flour; mix well. Knead the dough into a large ball, adding more flour as necessary, until dough pulls away easily from your hands. Put back in bowl, cover with kitchen towel, and let rise in a warm place about 1 hour, or until dough has doubled in size.
2. On a lightly floured surface, roll the dough until it is approximately 21 inches long and 16 inches wide, and about 1/4-inch thick.
3. Preheat oven to 400º.
4. For the filling, combine brown sugar and cinnamon in a bowl. Spread the margarine evenly over the dough, and then sprinkle the cinnamon sugar evenly over surface.
5. Working carefully from the top (a 21-inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1-3/4-inch slices and place six at a time, evenly spaced, in a lightly greased baking pan. Bake for 12 minutes, or until light brown on top.
6. While the second batch of rolls bake, combine the icing ingredients. Beat well with an electric mixer until light and fluffy.
7. When the rolls come out of the oven, cool 5 minutes then coat each generously with icing. Serve with leftover icing. Yield: 12 rolls.
*Useful Tip: Let your bread machine do the dough work for you!
Description: "A fantastic recipe from the "Top Secret Recipe" book (which I highly recommend buying). These are a lot of work, but they taste so close to the original, I doubt you'll be able to tell the difference!" Source: "somewhere on the internet"
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Per serving: 6184 Calories (kcal); 255g Total Fat; (36% calories from fat); 81g Protein; 908g Carbohydrate; 471mg Cholesterol; 5394mg Sodium
Food Exchanges: 26 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 48 1/2 Fat; 33 Other Carbohydrates
Cinnamon Raisin English Muffins
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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3 1/2 cups enriched flour -- unsifted, up to 4
2 packages dry yeast
2 tablespoons ground cinnamon
1 Cup milk
1/4 cup water
1/2 cup seedless raisins
2 tablespoons sugar
2 tablespoons oil
1 teaspoon salt
Corn meal
Butter
Stir together 1 1/2 cups flour, yeast and cinnamon.
Heat milk, water, raisins, sugar, oil and salt over low heat until very warm (120 to 130 degrees).
Add warmed ingredients to flour-yeast mixture and beat until smooth, about 1 minute by hand.
Stir in more flour to make a soft dough.
Turn out onto lightly floured board and knead until manageable, about 3 minutes.
Cover dough with bowl or pan and let rest 30 minutes.
Sprinkle corn meal on flat surface. Place dough on corn meat and roll out to 1/2" thick.
Cut into circles with 3 or 4 inch cutter. Sprinkle corn meal on top of muffins.
Let rest about 30 minutes or until lightly raised.
Bake on a preheated electric griddle at 350 degrees; or on a preheated medium-hot Teflon coated griddle; or on a preheated medium-hot skillet that has been sprinkled with corn meal, 15 to 18 minutes on each side. Watch carefully - see that they do not burn. When cool, split, toast and butter.
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Per serving: 782 Calories (kcal); 37g Total Fat; (39% calories from fat); 16g Protein; 110g Carbohydrate; 33mg Cholesterol; 2273mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 7 Fat; 1 1/2 Other Carbohydrates
NOTES : Possum Kingdom Lake Cookbook
Cinnamon Turnovers
Categories : Cakes, Cookies And Sweets Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups self-rising flour
90 grams butter
2/3 cup milk
60 grams butter -- (extra)
1/4 cup castor sugar
2 teaspoons cinnamon
Sift the flour into a basin, then grate the butter over the top. Toss the butter and flour together. Make a well in the center and add the milk. Mix quickly and turn onto a lightly floured surface.
Knead until the dough is smooth, then roll to a 3 mm. thickness and cut into rounds with a 10 cm. cutter. Fill with cinnamon/sugar mixture and fold in half. Paint the outside with the extra melted butter and roll each turnover in the cinnamon mixture.
Lightly grease the oven trays and bake for about 10-15 minutes in a moderately hot oven. Serve split and buttered.
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Per serving: 1851 Calories (kcal); 129g Total Fat; (62% calories from fat); 25g Protein; 150g Carbohydrate; 351mg Cholesterol; 3701mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 25 1/2 Fat; 0 Other Carbohydrates
Claim Jumpers' Chocolate Motherlode Cake
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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6 eggs
3 cups granulated sugar
6 tablespoons butter -- softened
3 cups vegetable oil
1 1/2 cups unsweetened cocoa powder
1 1/2 cups buttermilk
3 teaspoons vanilla extract
6 3/4 cups flour
4 1/2 teaspoons baking powder
4 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups boiling water
3 cups chocolate chips -- divided
Preheat oven to 350ºF.
Put eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla extract into a mixing bowl, mixing well after each addition.
Sift flour, baking powder, baking soda and salt, and add to the wet ingredients. Fold in the water.
Pour equally into 6 (8-inch) baking pans and add 1/2 cup chocolate chips into each pan.
Bake for 25 minutes. Remove from oven and cool.
Wrap and place the cake rounds in the freezer.
Remove and ice the rounds with chocolate cake frosting.
Source: "Liz of CA" - - - - - - - - - - - - - - - - - - -
Per serving: 15876 Calories (kcal); 978g Total Fat; (52% calories from fat); 186g Protein; 1769g Carbohydrate; 1321mg Cholesterol; 11022mg Sodium
Food Exchanges: 47 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 190 1/2 Fat; 69 Other Carbohydrates
Constant Comment Shortbread
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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4 tea bags Bigelow Constant Comment tea
1/4 cup milk
2 cups flour
1/2 cup sugar
1 1/2 sticks cold unsalted butter -- cut in small cubes
Preheat over to 350 degrees F. Place milk in small pan and heat over low flame until small bubbles form around edge, stirring occasionally (DO NOT BOIL). Remove from heat and add tea bags, submerging completely. Set aside to cool, then remove tea bags, squeezing out liquid from bags.
Place flour and sugar in a medium size mixing bowl. Add the butter and toss mixture to coat. Begin working butter with fingertips unti thoroughly blended with flour/sugar. Consistency will be "sandy".
Make a small well in center of bowl and add cooled milk. Toss mixture to moisten and begin working with fingertips until dough comes together smoothly. Wrap in plastic and refrigerate dough approximately 30 minutes.
Roll out on floured surface 1/4 inch thick and cut with assorted cookie cutters. Bake on cookie sheets approximately 12-15 minutes until lightly golden.
Yield: Approximately 4 dozen 2-inch cookies.
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Per serving: 1334 Calories (kcal); 4g Total Fat; (3% calories from fat); 28g Protein; 294g Carbohydrate; 8mg Cholesterol; 36mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates
Country Ham and Cheese Biscuits
Recipe By :Emeril Lagasse
Serving Size : 8
Categories : Biscuits, Breads and Muffins Breakfast And Brunch
Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
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1 cup plus 1 teaspoon vegetable shortening
4 cups plus 2 tablespoons all-purpose flour -- (about 1 pound)
1 1/2 tablespoons baking powder
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
4 ounces Smithfield or any other country ham -- small diced
1 cup grated white Cheddar cheese
1 1/2 cups milk
Salt
Freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly grease a baking sheet with 1 teaspoon of shortening. In a large mixing bowl, combine 4 cups flour, baking powder, pepper, salt, ham and cheese. Mix well. Add the remaining shortening and work it into the dry ingredients, using your hands or a fork (Emeril used a fork), until the mixture resembles coarse crumbs. Fold in 1 and 1/2 cups of the milk slowly and gradually. The dough will be sticky.
Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour.
Return the dough to the floured surface and fold each side towards the center again. Turn the dough over. Gently and lightly press it out to 1 inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter.
Place them on the baking sheet and bake until golden, about 30 minutes. May split and butter.
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Per serving: 30 Calories (kcal); 2g Total Fat; (44% calories from fat); 2g Protein; 3g Carbohydrate; 6mg Cholesterol; 563mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Okay to use butter instead of shortening.
Cream Biscuits
Recipe By :Mrs. William C. Edmonston
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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4 cups flour
1 teaspoon salt
3 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1/4 cup butter
2 cups cream
-- or --
2 cups half and half
Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream.
Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown.
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Per serving: 4046 Calories (kcal); 226g Total Fat; (50% calories from fat); 78g Protein; 424g Carbohydrate; 721mg Cholesterol; 4876mg Sodium Food Exchanges: 25 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 44 1/2 Fat; 0 Other Carbohydrates
Crumpets
Serving Size : 8
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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4 cups flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
3 cups water -- lukewarm
15 grams compressed yeast
Sift the dry ingredients. Dissolve the yeast in the water and add it to the dry ingredients. Stir until smooth.
Lightly grease some egg rings and 3/4 fill them with batter. Cook until the surface is covered with small holes, then remove the rings and cover the pan. Cook until the surface is firm, then turn onto a wire rack.
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Per serving: 232 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g Protein; 49g Carbohydrate; 0mg Cholesterol; 769mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Cucumber and Tiny Sprout Tea Sandwiches
Recipe By :Copyright © 1994 by Sheila Lukins
Serving Size : 8
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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6 tablespoons (3/4 stick) unsalted butter -- at room temperature
1/2 cup coarsely chopped watercress leaves
16 thin slices best-quality white bread
1/2 hothouse (seedless) cucumber -- peeled and
very thinly sliced (about 32 slices)
1/2 cup alfalfa sprouts
Mix the butter and watercress together in a small bowl.
Spread 1 teaspoon of the butter on one side of each slice of bread.
Lay about 4 cucumber slices on the buttered side of 8 slices of bread. Cover each with about 1 tablespoon alfalfa sprouts and top with the remaining 8 slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally.
Makes 8 whole sandwiches or 16 halves
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Per serving: 213 Calories (kcal); 10g Total Fat; (44% calories from fat); 4g Protein; 25g Carbohydrate; 24mg Cholesterol; 272mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Cucumber has always been, and remains today, the "Champagne" of tea sandwiches throughout the British Isles. These dainty bites are most often served in England peppered with tiny clover-shaped cress. To achieve that wonderful flavor of English cress, I've chopped up watercress and mixed it with butter to spread on the bread. I've also topped the cucumbers with alfalfa sprouts for just the right texture.
Date and Nut Cream Cheese Tea Sandwiches
Recipe By :Copyright © 1994 by Sheila Lukins
Serving Size : 8
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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6 ounces cream cheese -- at room temperature
1/4 cup finely diced pitted dates (about 4 dates)
2 tablespoons finely chopped walnuts
1 tablespoon finely grated carrot
16 thin slices best-quality whole-wheat bread
3 tablespoons unsalted butter -- at room temperature
In a small bowl, mix together the cream cheese, dates, walnuts, and carrot.
Spread one side of each slice of bread with 1/2 teaspoon butter. Gently spread 1 tablespoon of the cream cheese mixture over the buttered side of 8 slices of bread. Top with the remaining 8 slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally.
Makes 8 whole sandwiches or 16 halves
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Per serving: 278 Calories (kcal); 15g Total Fat; (47% calories from fat); 8g Protein; 31g Carbohydrate; 35mg Cholesterol; 359mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : No tea is complete without a sandwich spread made with cream cheese and nuts. The addition of carrots is unexpected and colorful on this dainty whole-wheat sandwich. Dates add a welcome sweetness.
Death by Chocolate Cookies
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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2 pkg. BAKER'S Semi-Sweet Baking Chocolate Squares -- (8 oz. each) divided
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine -- (1/2 stick)
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
2 cups chopped walnuts (optional)
HEAT oven to 350°F. Coarsely chop 8 squares (1 pkg.) of the chocolate; set aside.
MICROWAVE remaining 8 squares chocolate in large microwavable bowl on HIGH 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
BAKE 13 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.
Source: "www.bakerschocolate.com" Yield: "15 cookies"
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Per serving: 1398 Calories (kcal); 55g Total Fat; (35% calories from fat); 18g Protein; 211g Carbohydrate; 498mg Cholesterol; 645mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 10 1/2 Other Carbohydrates
Serving Ideas : Prep Time:15 mins.
Ready In: 29 mins.
Skill:Learning Cook
Serves:Makes about 15 large cookies.
**maybe, I only got 12
NOTES : Note: If omitting nuts, increase flour to 3/4 cup to prevent spreading. Makes about 15 large cookies.
Dorset Scones
Recipe By :Copyright © 1994 by Sheila Lukins
Serving Size : 12 Preparation Time :0:00
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
8 tablespoons (1 stick) unsalted butter -- chilled and
cut into cubes
1 large egg
1/2 cup (approximately) milk
3/4 cup dried currants
Place the flour, baking powder, sugar, salt, and nutmeg in a food processor and pulse on and off to combine the ingredients. Add the cold butter and pulse 15 to 20 times until the mixture resembles coarse meal.
Break the egg into a small bowl and whisk lightly. Pour half the egg into a 1/2-cup measuring cup and fill to the top with milk. Pour the liquid over the flour mixture and process for about 10 seconds until the dough forms large curds. Scrape the dough onto a lightly floured work surface.
Quickly and gently knead in the currants. Pat or roll the dough 1/2 inch thick. Cut into 2 1/4-inch rounds with a biscuit cutter. Gently reroll the scraps and continue to cut all the dough. Place the scones on ungreased baking sheets and chill for 15 minutes. They can be covered and refrigerated at this point for as long as overnight.
Preheat the oven to 450°F.
Add 1 tablespoon milk to the remaining half egg and, using a pastry brush, moisten the top of each scone with the egg wash. Bake until the tops are lightly colored, about 15 minutes. Cool on wire racks for at least 10 minutes before serving.
Makes 12 scones
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Per serving: 194 Calories (kcal); 9g Total Fat; (39% calories from fat); 3g Protein; 27g Carbohydrate; 38mg Cholesterol; 223mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : The first time I tasted scones was in a quaint tea parlor while visiting friends in Dorset, in southwest England. They were nothing like the heavy thick kind you might find in bakeries around America. My first deliciously warm scones were light and fragrant, and were served huddled together in a linen cloth in a sweet antique basket. Pots of freshly made strawberry jam rested alongside pitchers of thick clotted cream. Fresh strawberries were served in pretty flowered bowls along with the scones.
It was here, too, that I had my first "scone-eating lesson." Don't cut these delicate biscuits, but instead gently twist the top off and you'll create the ideal surface on which to spread your jam and cream. Brew a lovely pot of tea. Heaven!
This basic recipe includes currants but can be easily changed by adding another dried fruit or nuts. The cut dough can be refrigerated overnight or frozen well wrapped for up to 2 weeks. The thicker the dough is rolled, the higher the scone will be.
Double Chocolate Scones
Serving Size : 5
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter or margarine
1 beaten egg yolk
1 carton plain yogurt -- (8 ounce)
1/2 cup miniature semisweet chocolate pieces
Powdered Sugar Glaze
Powdered sugar (optional)
In a large bowl stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center of dry ingredients; set aside.
Combine egg yolk and yogurt; add to dry ingredients. Add chocolate pieces.
Stir mixture until moistened. On a lightly floured surface, gently knead dough 10 to 12 strokes or until dough is nearly smooth. Roll or pat dough into a 9-inch circle; cut in 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet.
Bake in a 375 degree F. oven about 18 minutes or until bottoms are lightly browned.
Remove from baking sheet; cool on a wire rack for 5 minutes. Drizzle with Powdered Sugar Glaze; if desired, dust top with powdered sugar.
Serve warm. Makes 10 scones.
Source: "Gourmet magazine, April 1999"
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Per serving: 486 Calories (kcal); 21g Total Fat; (38% calories from fat); 8g Protein; 69g Carbohydrate; 56mg Cholesterol; 656mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 Other Carbohydrates
NOTES : Note from Karyn: Instead of making one circle and ten scones, I make two circles of 8 scones each--16 total. I like them better smaller. Baking time is about 15 minutes with the smaller size.
Drop Biscuits
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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1 teaspoon yellow corn meal
1/4 teaspoon paprika
1 cup Bisquick baking mix
1/3 cup milk
Mix cornmeal and paprika; reserve.
Mix baking mix and milk until soft dough forms; beat vigorously 30 seconds.
Drop by 6 spoonfuls onto waxed paper; sprinkle with cornmeal mixture.
Freeze uncovered until hard; store tightly covered in freezer.
Good for dropping into casseroles. Makes 6 biscuits.
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Per serving: 52 Calories (kcal); 3g Total Fat; (47% calories from fat); 3g Protein; 4g Carbohydrate; 11mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Possum Kingdom Lake Cookbook; MC Formatted using MC Buster 2.0d & SNT on 4/9/98
Dropped Tea Cakes
Serving Size : 24
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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1 cup butter -- softened
2 1/4 cups sugar
4 eggs
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 cup buttermilk
1 teaspoon vanilla
Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, beating well. Combine flour, baking powder, soda, and nutmeg; add to creamed mixture alternating with buttermilk, mixing well. Stir in vanilla.
Drop dough by tablespoonfuls onto greased cookie sheets.
Bake at 375 degree for 8 to 10 minutes or until lightly browned. Cool. Makes about 6 dozen
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Per serving: 238 Calories (kcal); 9g Total Fat; (32% calories from fat); 4g Protein; 37g Carbohydrate; 52mg Cholesterol; 163mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates
Dumfries Pie
Serving Size : 2
Categories : Savories
Amount Measure Ingredient -- Preparation Method
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Shortcrust Pastry -- (see recipe)
1/2 cup bacon
2 whole eggs
1 tomato
salt and pepper
Make Shortcrust Pastry (see recipe).
Roll out half of pastry, line a flan tin or deep pie plate.
Cut up bacon. Place tomato in boiling water until skin loosens, skin and cut up. Mix with bacon pieces, spread over flan case. Lightly beat eggs, season, pour over bacon mixture. Roll out rest of pastry to make a lid, cover mixture. Brush with a little milk.
Bake in oven, 400°F (204°C) for 20 - 25 minutes.
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Per serving: 1053 Calories (kcal); 80g Total Fat; (68% calories from fat); 31g Protein; 51g Carbohydrate; 361mg Cholesterol; 1475mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates
NOTES : A typical high tea savory that brings back memories of visits to grandmothers or aunts in late autumn. The treats served for high tea will evoke many memories for people who grew up in central Scotland.
Earl Grey Tea Cookies
Serving Size : 12
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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5 teaspoons loose Earl Grey tea or the tea from 4
teabags
3/4 cup boiling water
1/3 cup light brown sugar
1/3 cup granulated sugar
1/3 cup unsalted butter -- softened
1 1/2 teaspoons unsalted butter -- softened
1 egg
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour -- unbleached
1/4 teaspoon salt
Put 1 teaspoon of the tea in a measuring cup, add the boiling water and let steep for 5 minutes. Strain and refrigerate until completely chilled.
In a blender, combine the remaining 4 teaspoons of tea with the light brown sugar and blend to a fine powder.
In a large bowl, combine the tea sugar, granulated sugar and 1/3 cup of butter. Beat at high speed until light and fluffy. Add the egg, 3 tablespoons of the brewed tea and the vanilla; beat until smooth. On low speed, beat in the flour and salt. Cover the batter; let stand for 30 minutes.
Preheat the oven to 350 F. Lightly grease 2 large nonstick cookie sheets with a little of the remaining butter. Drop slightly rounded 1/2 teaspoons of batter onto the sheets, spacing them 3 inches apart. Using the back of a spoon, spread the batter into 2-inch rounds.
Bake the cookies on the middle and lower racks of the oven for 9 to 10 minutes, or until golden and the edges begin to darken; switch the sheets halfway through to ensure even baking. Let the cookies cool on the sheets for 1 minute, then carefully transfer them to a wire rack with a spatula. Wipe off the sheets; repeat with the remaining butter and batter. Finished cookies will be very thin.
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Per serving: 120 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g Protein; 16g Carbohydrate; 31mg Cholesterol; 52mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : The cookies can be stored in an airtight container for 1 week or frozen for several months.
Easy Tea Biscuits
Recipe By :Spectator, Nov. 18/92
Serving Size : 6
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons shortening
1 cup milk
Preheat oven to 400F.
Combine flour, baking powder, and salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients.
Drop dough from a Tablespoon onto ungreased baking sheet.
Bake for 10-12 minutes til lightly browned.
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Per serving: 291 Calories (kcal); 15g Total Fat; (45% calories from fat); 6g Protein; 34g Carbohydrate; 6mg Cholesterol; 531mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Edinburgh Tearoom Scones with Lemon Curd
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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SCONES
2 cup flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoon butter (use the real thing)
1/2 cup buttermilk
1 lg egg
1/2 cup raisins -- or currants
milk
sugar
LEMON CURD-
4 lg eggs
1 pinch salt
1 3/4 cup sugar
1/4 cup butter (real)
2 tablespoon lemon peel
1/2 cup lemon juice -- fresh
For Scones: Heat oven to 425~. Sift dry ingredients together. Cut in butter. Add raisins or currents. Mix buttermilk and egg together. Add all at once to flour. Mix with fork just until mixture clings together. Form into ball, turn out on floured surface and knead gently until smooth, not more than 5 turns of the dough. Pat out til 1/2 inch thick and cut with a 2" cutter. Place on baking sheet 1 inch apart. Brush tops lightly with milk and sprinkle with sugar. Bake 10 minutes until golden brown. Serve with Lemon Curd.
For Lemon Curd: Beat eggs in top of double boiler. Stir in remaining ingredients. Cook over simmering water 30 minutes, stirring frequently until thick and smooth. (I do not use a double boiler, but use a low heat and watch closely to prevent burning). When it has thickened, remove from heat. It will thicken more when cooled. Cool, cover and refrigerate. Keeps 2 to 3 weeks in refrigerator. This has become a holiday breakfast tradition for our family and I give small jars of the Lemon Curd as gifts along with the Scone recipe for friends who bake.
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Per serving: 2902 Calories (kcal); 26g Total Fat; (7% calories from fat); 60g Protein; 621g Carbohydrate; 939mg Cholesterol; 2914mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 2 1/2 Fat; 23 1/2 Other Carbohydrates
English Muffins in Loaf
Recipe By :Cathy Price, 1981
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 packages active dry yeast
6 cups all-purpose flour -- unsifted
1 tablespoon sugar
2 teaspoons salt
2 cups milk
1/4 teaspoon baking powder
1/2 cup water
cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda.
Heat liquids until very warm. Add to dry mixture, beat well. Stir in rest of flour to make a stiff batter.
Spoon into 21/2x41/2 inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes.
Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.
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Per serving: 3120 Calories (kcal); 24g Total Fat; (7% calories from fat); 99g Protein; 613g Carbohydrate; 66mg Cholesterol; 4650mg Sodium
Food Exchanges: 38 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates
Finnish Cardamom Tea Loaf
Recipe By :Copyright © 1994 by Sheila Lukins
Serving Size : 8
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
2 teaspoons ground cardamom
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup sugar
1 cup sour cream
8 tablespoons (1 stick) unsalted butter -- melted
Preheat the oven to 350°F. Lightly butter a 9 x 5 x 2 3/4--inch loaf pan and dust it with flour, shaking out the excess.
Combine the flour, cardamom, baking powder, baking soda, and salt in a bowl. Set aside.
In a mixing bowl, beat the eggs and sugar together with a hand-held mixer until creamy. Add the dry ingredients and mix until combined. Mix in the sour cream and melted butter.
Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out clean, about 1 hour.
Cool the cake in the pan for 15 minutes on a wire rack. Then run a knife around the edges of the pan to loosen the cake and turn it out onto the rack to cool completely.
Makes one 9-inch loaf, serves 8
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Per serving: 376 Calories (kcal); 20g Total Fat; (46% calories from fat); 6g Protein; 45g Carbohydrate; 114mg Cholesterol; 421mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates
Suggested Wine: Smoky Tea
NOTES : Cardamom is a spice that is highly favored in Scandinavian baking. It produces a marvelously exotic aroma that is reminiscent of its eastern origins. Cardamom is native to the tropical forests of India, where it grows on pod-bearing plants. These pods contain the black-brown seeds that are ground to a powder to release the full flavor. Because ground cardamom loses its flavor quickly, it is best to grind the seeds yourself with a mortar and pestle or a small coffee grinder (reserved for spices) just before using. The simplicity and sweet spiciness of this loaf make it the perfect companion to a steaming cup of smoky tea.
Fish Paste
Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Fillings
Amount Measure Ingredient -- Preparation Method
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2 pounds any white fish *
2 tablespoons dry sherry
2 tablespoons soy sauce -- light
2 green onions -- chopped
1 piece fresh ginger -- grated
1 tablespoon sesame oil
1 egg
salt and pepper -- to taste
Carefully remove all bones from the whitefish.
Place the fish pieces in a food processor, grind to a smooth paste.
Scrape the paste into a bowl and add the other ingredients.
Mix them in carefully to complete. Makes 1 3/4 lb.
Cuisine: "British"
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Per serving: 265 Calories (kcal); 18g Total Fat; (69% calories from fat); 8g Protein; 10g Carbohydrate; 187mg Cholesterol; 2124mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Serving Ideas : * If you put in a piece of salmon it will add great flavor!
NOTES : The paste below is not a Scottish dish; it's Chinese. It's included because Scotch Toast calls for it and most of the commercial fish or 'bloater' pastes available are mediocre. Scottish cooking has a long tradition of borrowing from other cultures and this recipe is being borrowed from China because it's easily made, versatile, has no fishy flavour and most importantly, is delicious!
Fresh Herb Scones
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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2 cups self-rising flour
1 teaspoon sugar
6 1/3 teaspoons butter
1/4 cup chopped chives
1/4 cup dill -- chopped
1/4 cup chopped parsley
1/2 cup milk
1/3 cup water
Sift the flour and sugar into a basin and rub in the butter. Stir in the herbs. Pour in the milk and enough milk to form a sticky dough.
Turn onto a lightly floured surface, knead until smooth and roll out to a 2 cm. thickness. Cut into rounds with a 5 cm. cutter and place pack tightly on an oven tray. Paint the tops with milk and bake in a hot oven for 15-20 minutes.
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Per serving: 1231 Calories (kcal); 31g Total Fat; (23% calories from fat); 32g Protein; 204g Carbohydrate; 82mg Cholesterol; 3519mg Sodium Food Exchanges: 12 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates
Galina's Berry Tea
Recipe By :Copyright © 1994 by Sheila Lukins
Serving Size : 4
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
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1/2 cup coarsely chopped fresh raspberries
Peel of 1 Granny Smith apple
1/4 cup dried cherries
2 whole cloves
4 peppermint tea bags
4 cups boiling water
Place the raspberries, apple peel, dried cherries, cloves, and tea bags in a large teapot or saucepan. Cover with the boiling water and allow to steep, covered, 5 to 10 minutes.
Strain and serve in teacups, adding more hot water if desired.
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Per serving: 54 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : On a beautiful autumn Sunday morning while I was in St. Petersburg, my friends Galina and Irina brought me to see the newly restored Peter and Paul Fortress. As we walked through the garden, I noticed rose hips covering the bushes. They told me about the different teas they made from rose hips, berries, and apples. Galina described this tea and the sweet flavor that the apple skins imparted. When I came home I made a pot and found it quite delicious, with a subtle, gentle flavor.
Gaspé Smoked Salmon Tea Sandwiches
Recipe By :Copyright © 1994 by Sheila Lukins
Serving Size : 8
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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8 ounces cream cheese -- at room temperature
2 tablespoons snipped fresh chives
1 teaspoon finely grated lemon zest
Coarsely ground black pepper -- to taste
16 thin slices best-quality whole-wheat bread
3 tablespoons unsalted butter -- at room temperature
8 thin slices Gaspé or other favorite smoked salmon
In a small bowl, mix together the cream cheese, chives, lemon zest, and pepper.
Carefully remove the crusts from the bread with a long, sharp knife.
Spread one side of each slice of bread with 1/2 teaspoon butter. Spread the buttered side of 8 slices of bread with 1 tablespoon of the cream cheese mixture. Cover each with a slice of salmon and top with the remaining slices of bread, buttered side down.
Carefully cut each sandwich in half diagonally. Makes 8 whole sandwiches or 16 halves
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Per serving: 316 Calories (kcal); 18g Total Fat; (49% calories from fat); 14g Protein; 27g Carbohydrate; 51mg Cholesterol; 654mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : Smoked salmon sandwiches are a 4 o'clock favorite in the great tea parlors of England. Here I've blended cream cheese with fresh chives and lemon zest for my own New York touch. I think they'd still be welcome in the British Isles.
Ginger Crinkles
Recipe By : (Cooking Light October 1998) Pg. 186
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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2/3 cup packed dark brown sugar
1/3 cup stick margarine or butter -- softened
1/4 cup molasses
1 large egg white
1 tablespoon chopped crystallized ginger
1 1/3 cup all-purpose flour
3/4 cup toasted wheat germ
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Cooking Spray
2 tablespoons granulated sugar
Beat brown sugar and margarine at medium speed of a mixer until light and fluffy. Add molasses and egg white; beat well. Stir in crystallized ginger.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir into molasses mixture. Cover; freeze 20 minutes.
Preheat oven to 350 degrees.
Lightly coat hands with cooking spray. Shape the dough into 30 balls about 1 tablespoon each. Roll the ball in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350 for 10 minutes. Cool cookies on pan for 3 minutes. Remove from pans, and cool the cookies completely on wire racks. Yield: 2 1/2 dozen (serving size: 1 cookie) 79 calores, 2.3 g. fat, 1.4 g Protein.
Source: "Denise, Teamail"
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Per serving: 1826 Calories (kcal); 11g Total Fat; (5% calories from fat); 46g Protein; 397g Carbohydrate; 0mg Cholesterol; 2668mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 15 Other Carbohydrates
NOTES : You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons, if desired
Ginger Ginger Cake
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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3 cups sifted all purpose flour
1/4 tsp baking soda
6 oz candied ginger -- (about 3/4 cup)
3 ounces fresh ginger root -- (3 to 4 ounces) (a piece 3 to 4 inches long & about 1 inch thick)
8 ozs unsalted butter
2 3/4 cups granulated sugar
6 eggs graded large -- separated
1 cup sour cream
Adjust a rack one third up from the bottom of the oven and preheat the oven to 350 degrees. Butter a 10 X4 1/4 - inch angel food tube pan (may be a one piece non stick pan) with an 18 cup capacity; butter the pan even if it has a non~stick finish. Dust it all over with fine dry bread crumbs, invert it over paper and shake out excess crumbs, and set the pan aside.
Sift together the flour and baking soda and set aside.
Cut the candied ginger into 1/4 to 1/3 inch pieces and set aside.
Grate the fresh ginger and set aside.
In the large bowl of an electric mixer beat the butter until it is soft. Gradually beat in the grated fresh ginger and 2 1/4 cups of the sugar (reserve the remaining 1/2 cup). Then beat in the egg yolks.
On low speed gradually add the sifted dry ingredients in two additions alternately with the sour cream in one addition. Remove the bowl from the mixer.
Stir in half of the diced candied ginger (reserve the remaining diced candied ginger). Set aside.
In the small bowl of the electric mixer (with clean beaters) beat the egg whites until they hold a soft shape. Reduce the speed to moderate and gradually add the remaining 1/2 cup of sugar. Then increase the speed again and beat only until the whites hold a peak when the beaters are withdrawn.
In three additions fold the whites into the batter with the first two additions fold only partially. Do not be too thorough-and with the last addition do not fold more than necessary to incorporate the whites.
Turn into the prepared pan and smooth the top. Sprinkle the reserved candied ginger on top.
Bake for about 1 and 1/2 hours until a cake tester inserted gently into the cake comes out clean. (the cake will not rise to the top of the pan).
Let the cake cool in the pan for 10 to 15 minutes. The cake will sink about an inch as it cools.) Then cover the pan with a cake plate and, holding the pan and the plate firmly together, turn them over and remove the pan and let the cake cool.
Makes 16 to 24 slices
Source: "rec.food.drink.tea, via Holly H-B"
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Per serving: 5562 Calories (kcal); 236g Total Fat; (37% calories from fat); 46g Protein; 835g Carbohydrate; 599mg Cholesterol; 486mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 46 1/2 Fat; 37 Other Carbohydrates
NOTES : "This is *not* even remoteIy like gingerbread. It is a moist sour cream cake made gingery with generous amounts of both fresh and candied ginger. The texture is somewhat like a pound cake but more moist than most. During baking part of the candied ginger will settle to the bottom of the cake, which will become the top when turned out of the pan and it will have a deliciously chewy and candylike texture. I made this lbr a friend who is crazy about candied ginger: he said the longer he kept it the better it got. This has no salt, it doesn't need it." (these notations are from the person who sent the recipe. It came from the rec.food.drink.tea newsgroup some time ago).
Ought to go nicely with Tea Trader's "Ginger and Pieces" tea...or a nice malty Assam, a spicy Yunnan...this is just a pure delight if you're at all into fresh ginger root and the crystallized pieces of ginger....
Holly H-B
Ginger Pear And Cream Scones
Recipe By :Rhiannon
Serving Size : 6 Preparation Time :0:20
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups Unsifted flour
3 1/2 teaspoons baking powder
3 tablespoons sugar
2 tablespoons crystallized ginger -- finely chopped
1/2 teaspoon salt
5 tablespoons butter
2 eggs -- beaten
1/2 cup heavy cream or evaporated milk
1 pear -- diced
Combine dry ingredients in one bowl, wet ingredients and pear in another. Cream butter into dry ingredients, then add wet and mix thoroughly.
Form into balls about 3 to 4 inches in diameter and place on ungreased baking sheet.
Bake in hot 400 degree oven for 10 to 15 minutes, until the tops are lightly browned. Do not overbake as they will get very hard.
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Per serving: 350 Calories (kcal); 12g Total Fat; (31% calories from fat); 7g Protein; 51g Carbohydrate; 91mg Cholesterol; 581mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates
Serving Ideas : Excellent served with Double Devon Cream or honey.
Glazed Irish Tea Cake
Serving Size : 10
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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CAKE
3/4 cup unsalted butter
room temperature
1 cup sugar
2 teaspoon vanilla
2 lg eggs
3 ounce cream cheese -- room temperature
1 3/4 cup cake flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup dried currants
2/3 cup buttermilk
PREHEAT OVEN TO 325F, with rack in center of oven.
Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside.
FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add 1/4 cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula.
Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.
FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.
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Per serving: 361 Calories (kcal); 18g Total Fat; (43% calories from fat); 5g Protein; 47g Carbohydrate; 85mg Cholesterol; 171mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates
Grasmere Gingerbread
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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4 ounces butter
2 large egg yolks
3 ounces golden syrup
1/2 pound self-raising flour
1 teaspoon ground ginger
3 ounces soft brown sugar
2 ounces chopped almonds
1 beaten egg -- or milk
2 ounces chopped preserved ginger
chopped almonds
Brown sugar
Warm the butter slightly and mix with egg yolks and syrup. Blend in flour and ginger, sugar and almonds; mix to a stiff paste. Roll out half the mixture, 1/4 to 1/2 inch thick, and place on a greased baking tray.
Brush with egg or milk and sprinkle with the chopped ginger. Roll out the remaining mixture to the same size and place over the filling. Brush with egg or milk and sprinkle with chopped almonds and sugar. Bake for about 45 minutes at 350 degrees (check after 35 minutes to be sure it isn't browning too much around the edges.)
Source: Marian Drabkin, Teamail
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Per serving: 1270 Calories (kcal); 132g Total Fat; (90% calories from fat); 18g Protein; 12g Carbohydrate; 674mg Cholesterol; 957mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 25 Fat; 0 Other Carbohydrates
Green Tea Ice Cream
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 quart milk
1/2 ounce powdered Japanese green tea
15 egg yolks
1 pound sugar
1 cup heavy cream
1 cup half & half
Bring milk to a boil. Remove from heat and add green tea. Mix well.
In a separate bowl, beat egg yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan.
Cook over medium-high heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water.
Beat heavy cream and half & half until frothy. Pour into egg mixture and mix well. Process in an ice cream maker according to manufacturer's instructions.
Source: "Eric Tschetter via Yoyo (on Teamail)"
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Per serving: 4068 Calories (kcal); 197g Total Fat; (43% calories from fat); 79g Protein; 510g Carbohydrate; 3649mg Cholesterol; 679mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 34 1/2 Fat; 30 1/2 Other Carbohydrates
Green Tea Smoothie
Recipe By :Adapted from T Salon T Emporium
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
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1 1/2 teaspoons green tea leaves
1 1/2 cups low-fat yogurt
2 medium ripe peaches -- pitted and cut in chunks (see note)
2 teaspoons honey -- (1 to 3 teaspoons)
6 ice cubes
Place all ingredients in a blender, and process on puree or frappe speed until ice cubes are completely blended. Serve immediately in a very tall glass.
Yield: 2 cups
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Per serving: 43 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 12g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates
NOTES : Note: One cup ripe honeydew chunks, 1 large or 2 ripe medium nectarines or 1 large ripe mango may be substituted for the peaches. Adjust honey depending on acidity of fruit and how tart you like your smoothie.
Herbed Cherry Chicken Salad Tea Sandwiches
Recipe By :Copyright © 1994 by Sheila Lukins
Serving Size : 10
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups shredded cooked white chicken meat
1/4 cup dried cherries -- coarsely chopped
1 1/2 tablespoons chopped fresh tarragon leaves
Salt and coarsely ground black pepper -- to taste
6 tablespoons mayonnaise
1/4 cup sour cream
20 thin slices best-quality whole-wheat bread
3 1/2 tablespoons unsalted butter -- at room temperature
Finely dice the shredded chicken and place it in a bowl. Add the cherries and tarragon. Season with salt and pepper.
In a small bowl, mix the mayonnaise and sour cream. Toss with the chicken.
Spread one side of each slice of bread with 1/2 teaspoon butter. Spread the buttered side of 10 slices with a heaping tablespoon of the chicken salad. Top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut in half diagonally. Makes 10 whole sandwiches or 20 halves, Chicken Salad yields about 1 1/2 cups
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Per serving: 293 Calories (kcal); 16g Total Fat; (45% calories from fat); 12g Protein; 29g Carbohydrate; 34mg Cholesterol; 362mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Dried cherries complement the flavors of chicken and tarragon and add a pleasant texture. Toss all in a light dressing of mayonnaise and sour cream. Whole-wheat bread adds substance to these delicate tea sandwiches.
Honey Cake
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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4 ounces honey
1 teaspoon ground cinnamon
4 ounces brown sugar
1 medium egg
1/2 pound self-rising flour (or equivalent)
1/2 teaspoon baking soda
4 ounces butter
1/4 cup milk -- (1/4 to 1/2)
superfine sugar
Sift together the flour, cinnamon and baking soda.
Cream together the butter and brown sugar. Separate egg white and set aside.
Beat the yolk into the butter/sugar mix then gradually add the honey. Add the flour and mix, adding a little milk to make it easier to mix. Beat the egg white until stiff and fold into mixture. Half fill small pans (or wide custard cups) with the mix. Dredge the top of each cake with sugar. Bake in hot oven for 20 minutes.
Cuisine: "British" Source: Andie Paysinger
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Per serving: 1693 Calories (kcal); 98g Total Fat; (50% calories from fat); 9g Protein; 209g Carbohydrate; 444mg Cholesterol; 1701mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 13 1/2 Other Carbohydrates
NOTES : This honey cake recipe is very, very old. This was popular during the Crusades. It was revived in Elizabethan times and again became very popular in the 1700s.
Hungarian Cherry Tea Cake
Serving Size : 8
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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8 tablespoons (1 stick) unsalted butter -- at room temperature
1/2 cup plus 1 tablespoon sugar
3 large eggs -- separated
Finely grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
Pinch salt
1 1/2 cups pitted sweet dark cherries -- fresh or
well-drained, jarred
Preheat the oven to 350°F. Lightly butter an 8 1/2-inch springform cake pan. Line the bottom with a round of waxed paper and butter the paper.
Cream the butter and 1/2 cup sugar in a mixing bowl with an electric mixer. Add the egg yolks, lemon zest, lemon juice, and vanilla. Mix well. Add the flour and mix well.
In a separate bowl, beat the egg whites with a pinch of salt until firm but not stiff. Stir one-third of the egg whites into the batter until well combined. Fold the remaining egg whites into the batter with a rubber spatula until just combined.
Scrape the batter into the prepared pan. Top evenly with the cherries, leaving about 1/2-inch border around the sides of the pan. Sprinkle the top evenly with the remaining 1 tablespoon sugar. Bake the cake until golden brown and the top springs back when lightly touched, about 35 minutes.
Cool the cake on a wire rack 10 minutes. Run a small knife around the cake to loosen it from the side of the pan. Remove the ring and let the cake cool completely. When it is completely cool, invert the cake onto a large plate. Remove the springform bottom and the waxed paper, then invert the cake onto a serving plate.
Makes one 8 1/2-inch cake, serves 8
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Per serving: 224 Calories (kcal); 13g Total Fat; (53% calories from fat); 3g Protein; 23g Carbohydrate; 101mg Cholesterol; 23mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates
Suggested Wine: Hot or iced tea
NOTES : Hungarians, like most Central Europeans, take teatime seriously. Simple to prepare, this is the perfect cake to serve when fresh cherries are bountiful. It is a delicious treat served with a glass of hot tea with cherry preserves stirred in or a tall, cool glass of iced tea, garnished with mint sprigs.
Jasmine Tea Bread
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup sugar
1/2 cup pecans -- chopped
1 tablespoon orange peel -- grated
1 tablespoon lemon peel -- grated
1 1/4 cups jasmine tea, cooled
1 cup orange juice
2 tablespoons vegetable oil
Combine the dry ingredients. In a separate bowl, mix together the liquid ingredients. Stir together the two portions, and spoon into a greased 9x5-inch loaf pan. Bake at 350 degs. for 40 - 45 minutes.
Source: "Gourmet magazine, April 1999"
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Per serving: 2008 Calories (kcal); 70g Total Fat; (29% calories from fat); 47g Protein; 326g Carbohydrate; 0mg Cholesterol; 2157mg Sodium Food Exchanges: 15 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 13 1/2 Fat; 4 1/2 Other Carbohydrates
Kensington Palace Scones
Serving Size : 0 Preparation Time :0:00 Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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1/3 cup Crisco
1/3 cup milk
1/3 cup butter
1 beaten egg
2 cups all purpose flour
2 tablespoon sugar (add more if you prefer)
3/4 teaspoon salt
1 tablespoon baking powder
Preheat oven to 415° F .Sift dry ingredients together, mix with shortening using pastry cutter or food processor. Add milk and egg, mix lightly with fork until just barely mixed. Turn on to floured board, knead 8-10 times, folding over entirely onto itself at final kneading. Pat out gently to about 1/2 inch height and cut with a scalloped biscuit cutter, going straight down and straight up. If you twist, scones will be lopsided when baked. These may be coated with an egg wash before baking if you wish.
Bake at 415° for about 12-15 minutes or until golden brown.
Description:
"This scone recipe is said to have graced the royal tea table."
Source:
"Elmwood Inn"
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Per serving: 599 Calories (kcal); 64g Total Fat; (93% calories from fat); 3g Protein; 7g Carbohydrate; 177mg Cholesterol; 3726mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates
NOTES : This scone recipe is said to have graced the royal tea table. Courtesy of Eve Hill, fellow tea lover, lecturer, tea pot collector and writer.
Kugelhopf
Recipe By :Copyright © 1994 by Sheila Lukins
Serving Size : 10
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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1/2 cup dark raisins
1/2 cup golden raisins
1/4 cup dark rum
1/2 cup plus 2 tablespoons milk
2/3 cup plus 1 teaspoon granulated sugar
1 package active dry yeast
4 large eggs
1 vanilla bean -- split
1 teaspoon salt
4 1/2 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter -- very soft
1/2 cup sliced almonds
1 tablespoon confectioners' sugar
Place the raisins in a small bowl. Heat the rum in a small saucepan until hot but not boiling. Pour it over the raisins, stir, and set aside.
Heat 1/2 cup milk in a small saucepan until it is warm to the touch, about 110°F. Combine the milk, 1 teaspoon granulated sugar and the yeast in a small bowl and set aside in a draft-free place to proof about 10 minutes.
In a large bowl, whisk together the eggs, remaining 2/3 cup granulated sugar, the seeds from the vanilla bean, and the salt. Using a wooden spoon or rubber spatula, beat in 1 cup of the flour. Stir in the remaining 2 tablespoons of milk and the yeast mixture, then beat in a second cup of flour. (Beat vigorously after each addition of flour.) Drain the rum from the raisins, reserve the raisins, and pour the rum into the batter. Beat in a third cup of flour. Beat in the butter in 4 additions. When the butter is completely incorporated, add the fourth cup of flour and stir. When the dough becomes too stiff to mix, knead it with your hands. Turn the dough out onto a lightly floured surface and knead for 5 minutes, adding additional flour if necessary to prevent it from sticking too much. The dough should be soft and slightly sticky.
Form the dough into a ball and place it in a buttered bowl. Cover loosely with plastic wrap and let rise in a draft-free place until doubled in volume, 1 1/2 to 2 hours. A finger pressed lightly into the dough should leave an indentation rather than springing back.
Turn the dough out onto a lightly floured surface, flatten it, and fold in the raisins. Knead a few minutes until the raisins are evenly distributed. Generously butter a 10-inch kugelhopf mold or bundt pan. Sprinkle the almonds into the bottom of the pan and rotate the pan so they adhere to the sides as well. Form the dough into a ball, poke a hole in the center with your finger, and slip the dough over the stem and into the pan. Press the dough evenly into the bottom of the pan. Cover loosely with plastic wrap and let rise in a draft-free place until doubled in volume, about 2 hours.
Preheat the oven to 375°F.
Place the pan in the center of the oven and bake 15 minutes. Cover the top with aluminum foil and bake until a wooden skewer inserted in the center comes out clean, about 15 minutes more. Remove the bread from the oven, cool on a wire rack for 5 minutes, then turn it out of the pan onto the rack to cool completely. Sift confectioners' sugar over the top before serving.
Makes one 10-inch bread, serves 8 to 10
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Per serving: 478 Calories (kcal); 16g Total Fat; (30% calories from fat); 11g Protein; 72g Carbohydrate; 101mg Cholesterol; 247mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 1 Other Carbohydrates
Suggested Wine: Rich hot chocolate or Darjeeling tea
NOTES : This eggy, raisin-studded Alsatian yeast bread, traditionally baked in a crown-shaped ceramic mold, is great toasted for breakfast with dark cherry preserves and orange marmalade. The always clever French love it served in thick slices with rich hot chocolate for a Sunday afternoon "goûter" (snack). I think it is equally delicious with a cup of Darjeeling tea. I've plumped both golden and dark raisins in dark rum before adding them to the vanilla bean-scented dough. Sliced almonds are sprinkled into the baking pan so that they bake along with the bread, and decorate the top once it's turned out of its mold. Because of the length of time involved in preparation, it is perfectly fine to make the kugelhopf a day ahead of serving. It will be just as delicious the second day.
Lean Mushroom Sauce
Categories : Sauces And Fillings
Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter -- heaping
4 ounces chopped mushrooms
2 tablespoons flour
2 cups milk -- warmed
salt and pepper -- to taste
Melt butter in large skillet.
Stir in flour, cook 1 minute.
Pour in warm milk gradually, stirring constantly until smooth and thick.
Season to taste.
Stir in mushrooms, simmer gently until cooked. Makes 1 1/2 c.
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Per serving: 487 Calories (kcal); 28g Total Fat; (51% calories from fat); 20g Protein; 40g Carbohydrate; 97mg Cholesterol; 361mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
NOTES : This is a mushroom sauce for those concerned about eating dishes with a high butter and cream content. This sauce is also delicious with Quenelles. For a rich-tasting version, try Rich Mushroom Sauce. You might also wish to look at Parsley Sauce which is made the same way.
Little Cheddar Biscuits
Recipe By :Tillamook Factory Cheese Cookbook
Serving Size : 8
Categories : Biscuits, Breads and Muffins Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
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2 cups unbleached flour
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon baking powder
1 cup butter -- at room temperature
10 ounces sharp cheddar cheese -- grated
1 teaspoon Worcestershire sauce
Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended.
On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom.
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Per serving: 448 Calories (kcal); 35g Total Fat; (69% calories from fat); 12g Protein; 23g Carbohydrate; 99mg Cholesterol; 476mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
NOTES : From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North, Tillamook, OR 97141.
Little Swedish Lingonberry Tea Cake
Serving Size : 8
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter -- at room temperature
3/4 cup sugar
2 large eggs
1/2 cup sour cream
1/2 cup lingonberry preserves
Preheat the oven to 350°F. Lightly butter a 6-cup bundt pan and dust it with flour, shaking out the excess.
Combine the flour, cinnamon, ginger, nutmeg, cloves, and baking soda in a bowl. Set aside.
In a mixing bowl, beat the butter and sugar with an electric mixer until well combined. Add the eggs one at a time, mixing well after each addition. Beat in the sour cream. Add the dry ingredients and mix until just combined. Stir in the lingonberry preserves.
Pour the batter into the prepared pan. Bake until a skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
Cool the cake in the pan on a wire rack for 15 minutes. Then run a knife around the edges of the pan to loosen the cake and turn it out onto the rack to cool completely.
Makes 1 cake, serves 8
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Per serving: 361 Calories (kcal); 16g Total Fat; (39% calories from fat); 5g Protein; 51g Carbohydrate; 84mg Cholesterol; 190mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates
NOTES : Swedish lingonberries, small ruby-colored berries with a slightly sweet and slightly tart flavor, are a delicate addition to this flavorful spice cake. Lingonberries flourish in Scandinavian forests in the summer during the midnight sun. Similar to cranberries but smaller in size, lingonberries are also delicious stirred into yogurt, rolled into crêpes, spread on toast, or served as the condiment of choice with game birds and venison. Fresh lingonberries are hard to find in the US, but lingonberry preserves—Felix brand—are available in most specialty food shops. They are usually sold in 14 1/2-ounce jars.
Macadamia Fudge Nut Cake
Recipe By :Holly H-B
Serving Size : 8
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
3/4 cup sugar
3/4 cup sour cream
1/2 cup butter or margarine -- 1 stick, softened
1/4 cup cocoa
1 1/2 teaspoons instant coffee powder -- or granules
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
TOPPING:
1 cup whipping cream
1/2 cup sugar
2 tablespoons butter or margarine -- 1/4 stick
1 tablespoon corn syrup
4 semisweet chocolate squares
1 teaspoon vanilla extract
7 ounces macadamia nuts
Preheat oven to 350 F. Grease 9 inch round cake tin; line bottom of pan with parchment paper and grease paper.
In large bowl, mix above ingredients at low speed until blended, scraping bowl with rubber spatula.
Pour in tin. Bake 30-35 minutes till cake tester inserted in middle of cake comes out clean. Cool on rack 10 minutes. Remove and discard greased paper. Let cake cool completely.
Macadamia Fudge Topping
In 2 quart saucepan over med-high heat, heat 1 cup heavy or whipping cream, 1/2 cup sugar, 2 tablespoons butter or margarine (1/4 stick), 1 tablespoon corn syrup, and 4 squares semi-sweet chocolate to boiling. Stir constantly. Reduce heat to medium and cook 5 minutes, still stirring constantly. Remove from heat and add 1 tsp vanilla extract. Cool mixture slightly, about 10 minutes. Add one 7 ounce jar of Macadamia Nuts. Pour slowly over center of cake, allowing it to drizzle over sides.
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Per serving: 712 Calories (kcal); 53g Total Fat; (63% calories from fat); 6g Protein; 61g Carbohydrate; 89mg Cholesterol; 352mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 3 Other Carbohydrates
NOTES : The nuts love to roll over the sides, so just keep a spoon handy to put them back on top. I have had better luck when I've allowed choc mixture to cool longer than the prescribed 10 minutes before adding to cake.
Moroccan Pumpkin Tea Loaf
Serving Size : 8
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter -- at room temperature
3/4 cup sugar
1/4 cup honey
2 large eggs
1 cup canned pumpkin purée
1/2 cup nonfat plain yogurt
1/2 cup coarsely chopped pitted dates
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped walnuts
Preheat the oven to 350°F. Lightly butter a 9 x 5 x 2 3/4-inch loaf pan and dust it with flour, shaking out the excess.
Combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt in a bowl. Set aside.
In a mixing bowl, beat the butter, sugar, and honey together with an electric mixer until well combined. Add the eggs one at a time, mixing well after each addition.
Add the dry ingredients to the butter mixture and mix to combine. Add the pumpkin and yogurt and mix until just blended. Stir in the dates, apricots, and walnuts.
Pour the batter into the prepared pan. Bake until a skewer inserted into the center comes out clean, about 1 1/4 hours.
Cool the cake in the pan on a wire rack for 15 minutes. Then run a knife around the edges of the pan to loosen the cake and turn it out onto the rack to cool completely.
Makes one 9-inch loaf, serves 8
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Per serving: 455 Calories (kcal); 18g Total Fat; (33% calories from fat); 8g Protein; 70g Carbohydrate; 78mg Cholesterol; 377mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 3 Fat; 2 Other Carbohydrates
Oatmeal Jam Slices
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups rolled oats
1 cup brown sugar
3/4 cup butter -- maybe 3/4 stick?
3/4 cup fruit preserves -- your choice
Mix dry ingredients together very well. I put them in the bowl of a Cuisinart, with the metal blade, and give it a few pulses. The oatmeal should be fine-ish but not ground up.
Cut butter in until crumbly. If you're using a Cuisinart, you can cut the butter into chunks and put those in, then pulse until crumbs form.
Pat 2/3 of the crumb mixture into a greased 11 by 7 inch pan. Spread with 3/4 cup fruit preserves of your choice (I use plum, or anything nice and tart)
Top with the remaining crumbs and pat down a little -- don't flatten it, just pat it so it isn't loose.
Bake at 375 degrees for 35 minutes. Cool, cut.
Cuisine:
"Scottish"
Source:
Marian Drabkin, Teamail
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Per serving: 3497 Calories (kcal); 148g Total Fat; (37% calories from fat); 42g Protein; 521g Carbohydrate; 373mg Cholesterol; 2587mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 19 1/2 Other Carbohydrates
Old Fashioned Buttermilk Biscuits
Recipe By :Nick Malgieri - Prodigy Guest Chefs Cookbook
Serving Size : 8
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups all-purpose flour
1/2 cup cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsalted butter -- cold
34 cups buttermilk -- or more
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy.
Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately.
Pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden.
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Per serving: 633 Calories (kcal); 21g Total Fat; (29% calories from fat); 38g Protein; 73g Carbohydrate; 67mg Cholesterol; 1350mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Onion Tart
Recipe By :Shelley and Bruce Richardson
Serving Size : 8
Categories : Baked Goods Savories
Amount Measure Ingredient -- Preparation Method
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CRUST INGREDIENTS
2/3 cup vegetable shortening
2 cups flour
1/2 teaspoon salt
3 tablespoons cider vinegar
5 tablespoons cream
FILLING INGREDIENTS
5 medium Vidalia onions
2 tablespoons bacon drippings
2 eggs
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon dry mustard
1 1/4 cups milk
Crust: Cut shortening into flour and salt until mixture resembles coarse meal. Add vinegar and cream until it just sticks together. Chill until ready to use.
Filling:
Slice the onions into thick slices. Sauté in bacon drippings until just tender. Try to keep the onions from separating as much as possible.
Preheat oven to 425 degrees F. Combine eggs, salt, pepper, and mustard in a sauce pan. Gradually add milk and cook over low heat until thickened.
Arrange onions on the tart shell and cover with sauce. Sprinkle with parmesan cheese.
Bake for 15 minutes, then reduce heat to 375 degrees F. and bake an additional 35-40 minutes or until set. Serves 6 for lunch or 8 for tea.
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Per serving: 386 Calories (kcal); 25g Total Fat; (59% calories from fat); 7g Protein; 32g Carbohydrate; 63mg Cholesterol; 323mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
NOTES : Vidalia onions are the best choice for this savory tart. Many southern recipes simply refer to this dish as onion pie.
©1996-98 A TEA FOR ALL SEASONS. by Shelley and Bruce Richardson.
Orange Date Scones
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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1 pound cake flour
1 pound all-purpose flour
2 ounces baking powder
4 ounces sugar
salt
12 ounces butter
2 cups dates -- cut up
4 oranges -- grated peel of
2 cups sour cream
2 cups milk
METHOD: In a food processor mix flours, b. powder, sugar and salt. Add dates and orange peel. Add butter and pulse til mealy.
Dump all into a bowl and add sour cream and milk that has been mixed together. Mix gently but quickly until batter is moistened.
Dump onto a floured board and knead about 20 times until mixture is smooth and cohesive.
Roll out to about 3/4" thick and cut into 2" squares. Brush tops with milk or egg wash and bake at 400~ for about 15 mins.
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Per serving: 8709 Calories (kcal); 399g Total Fat; (40% calories from fat); 129g Protein; 1192g Carbohydrate; 1016mg Cholesterol; 9334mg Sodium
Food Exchanges: 47 Grain(Starch); 0 Lean Meat; 0 Vegetable; 20 1/2 Fruit; 77 1/2 Fat; 8 1/2 Other Carbohydrates
Orange Spiced Tea
Serving Size : 4
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
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Peel of 1 orange
Peel of 1 lemon
1 cinnamon stick (3 inches long)
4 spiced orange tea bags
4 cups boiling water
Remove as much white pith as possible from the orange and lemon peels to avoid a bitter taste.
Place the peels, cinnamon stick, and tea bags in a large teapot.
Cover with the boiling water and allow to steep, covered, 5 to 10 minutes.
Strain and serve in teacups, adding more hot water if desired.
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Per serving: 14 Calories (kcal); trace Total Fat; (5% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : A drop of Grand Marnier liqueur would be lovely added to each cup.
Parmesan Cheese Bites
Recipe By :Caryn Nabors, Gadsden, Alabama
Serving Size : 8
Categories : Baked Goods Savories
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
2/3 cup grated Parmesan cheese
1/4 teaspoon ground red pepper
1/2 cup butter or margarine -- cut up
2 tablespoons milk
STIR together first 3 ingredients in a medium bowl; cut in butter with a pastry blender until crumbly. (Mixture will look very dry.) Gently press mixture together with hands, working until blended and smooth (about 2 to 3 minutes).
SHAPE dough into 2 (4-inch-long) logs. Wrap in plastic wrap, and place in an airtight container. Chill 8 hours, or freeze up to 3 months. (Thaw overnight in refrigerator.)
CUT into 1/4-inch-thick slices, and place on a lightly greased baking sheet. Brush with milk.
BAKE at 350° for 12 to 15 minutes or until lightly browned. Freeze up to 1 month, if desired. Yield: 32 cheese bites.
Description: "Similar to cheese wafers" Source: "Southern Living" Yield: "32 "
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Per serving: 191 Calories (kcal); 14g Total Fat; (64% calories from fat); 5g Protein; 12g Carbohydrate; 37mg Cholesterol; 243mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Prep: 20 min., Chill: 8 hrs., Bake: 15 min.
NOTE: Dough may be rolled into a 10- x 7-inch (1/4-inch-thick) rectangle on a lightly floured surface. Cut lengthwise into 8 strips and crosswise into 4 strips, using a pastry wheel or knife and forming 32 squares. Place cheese squares on a lightly greased baking sheet, and bake immediately.
Parsley Sauce
Categories : Sauces And Fillings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter -- heaping
2 tablespoons chopped parsley
2 tablespoons flour
2 cups milk -- warmed
salt and pepper -- to taste
Melt butter in large skillet. Stir in flour, cook 1 minute.
Pour in warm milk gradually, stirring constantly until smooth and thick. Season to taste, then stir in parsley.
Yield: "1 1/2 cups"
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Per serving: 461 Calories (kcal); 28g Total Fat; (54% calories from fat); 18g Protein; 35g Carbohydrate; 97mg Cholesterol; 361mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
NOTES : Parsley sauce is made in the same way as Lean Mushroom Sauce. It is an excellent accompaniment to Newhaven Cream.
Petite Lemon Souffles with Lemon Curd
Recipe By :the California Culinary Academy
Serving Size : 8 Preparation Time :0:55
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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1/4 cup flour
1 1/4 cups sugar
1/4 teaspoon salt
3 large eggs -- separated
1 cup half and half
grated rind of 1 lemon
1/3 cup lemon juice -- freshly squeezed
Preheat oven to 375 degrees F F. Stir together flour, sugar, and salt in a mixing bowl.
In a separate bowl, whisk egg yolks to blend; whisk in half-and-half, lemon rind, and lemon juice to blend. Stir in sugar mixture.
In a third bowl, beat egg whites until soft peaks form. Stir a spoonful of whites into batter to lighten it; fold in remaining whites.
Pour batter into 6 or 8 ungreased souffle dishes, charlotte molds, or ramekins (3/4-cup to 1-cup capacity), filling almost full.
Place souffles in a large baking dish containing about 1 inch of hot water. Bake in oven until souffles are set and top is browned, 30 to 35 minutes.
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Per serving: 202 Calories (kcal); 5g Total Fat; (22% calories from fat); 3g Protein; 37g Carbohydrate; 81mg Cholesterol; 100mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates
Serving Ideas : * Timesaver Tip: Souffle mixture can be prepared several hours ahead and held in the refrigerator before baking. It can also be prepared up to 1 week ahead and frozen. Pour the mixture into individual dishes as directed above. Wrap, label, and freeze at 0 degrees F up to 1 week. To bake, do not thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to 40 minutes.
NOTES: A thin layer of lemon curd forms at the bottom of the souffles as they bake.
Pink Crustacean Cheese Biscuits
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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1/4 teaspoon garlic salt -- or powder
1/4 tablespoon parsley, freeze-dried
1/4 teaspoon Italian seasonings
1 pound Bisquick baking mix
8 3/4 ounces cold water
1/4 pound sharp cheddar cheese -- grated
1/8 cup butter or margarine
Preheat oven to 450 degrees.
Mix Bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes.
After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot.
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Per serving: 661 Calories (kcal); 61g Total Fat; (81% calories from fat); 29g Protein; 2g Carbohydrate; 181mg Cholesterol; 1459mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates
NOTES : The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits.
You may also substitute soda water or ginger ale for the water, if desired.
Judy Garnett/NC
Portabella Mushroom Pockets
Serving Size : 7 Preparation Time :0:40
Categories : Baked Goods Savories
Amount Measure Ingredient -- Preparation Method
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4 tablespoons butter or margarine
6 small portabella mushrooms
2 1/2 cups chopped mushrooms -- white, about 8 oz.
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh thyme
or 1 teaspoon dried thyme leaves -- crushed
1/4 teaspoon garlic powder
1/4 teaspoon pepper
9 sheets frozen phyllo dough -- thawed, Pepperidge Farm
15 thin white mushroom slices -- optional
Preheat oven to 350°F. Remove stems from portabella mushrooms and discard. Chop mushroom caps (makes about 4 cups chopped).
In skillet over medium-high heat, heat 2 tablespoons margarine. Add portabella mushrooms and white mushrooms and cook until liquid evaporates, stirring often. Remove from heat. Stir in cheese, thyme, garlic salt and pepper. In cup, melt remaining margarine.
Unfold dough. Remove 1 sheet leaving remaining dough covered with plastic wrap.
Cut stack crosswise into 5 (3-inch) strips. Place about 2 tablespoons mushroom mixture at short end of each strip. Fold one corner of strip over mushroom mixture to form a triangle. Fold triangle over toward strip. Continue folding until entire strip is folded into a triangle. Place on baking sheet. Place 1 mushroom slice on each triangle. Brush mushroom and triangle with margarine. Repeat with remaining sheets, mushroom mixture and mushroom slices.
Bake 20 minutes or until golden. Makes 15 appetizers.
Yield:
"15 triangles"
Start to Finish Time:
"12:40"
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Per serving: 164 Calories (kcal); 10g Total Fat; (53% calories from fat); 5g Protein; 14g Carbohydrate; 22mg Cholesterol; 292mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Thaw Time: 720 min. Prep Time: 20 min. Cook Time: 20 min.
Tip:
If recipe preparation is interrupted, cover dough and plastic wrap with damp towel to prevent dough from drying.
Portugese Sweet Rolls
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 pkg. active dry yeast
1/4 cup warm water -- 105 to 115F
1 cup lukewarm milk -- scalded
3/4 cup sugar -- (3/4 to 1)
1 teaspoon salt
4 eggs -- (4 to 6)
1/2 tsp. lemon extract (optional) -- (1/2 to 1)
3/4 cup butter -- softened
6 cups flour -- (6 to 7)
1 beaten egg + I tsp. water for brushing
top.
Dissolve yeast in warm water in large bowl.
Stir in milk, sugar, salt, eggs, butter and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.
Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.) Punch down dough and divide into halves.
Shape each half into round, slightly flat loaf. Place each loaf in greased round 9 inch layer cake pan. Cover and let rise until double, about 1 hour. Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Bake until loaves are golden brown, 35 to 45 minutes.
Description: A treat found in New England, made by descendants of Portugese fishermen.
Source:
"Harrison, praxis@wga.org"
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Per serving: 3614 Calories (kcal); 26g Total Fat; (6% calories from fat); 105g Protein; 730g Carbohydrate; 748mg Cholesterol; 2377mg Sodium
Food Exchanges: 38 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 10 Other Carbohydrates
Potato Scones
Serving Size : 12
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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2 cups mashed potatoes -- boiled
2/3 cup flour
3 tablespoons melted butter -- or bacon fat
1/2 teaspoon salt
Mash potatoes well, add melted fat and salt.
Add as much flour as potatoes will take without becoming too dry.* (see note)
Turn out onto a floured board, roll until 1/4-inch in thickness.
Cut into circles, then into farls (quarters). Prick all over with a fork.
Cook on a griddle or heavy pan dusted with a little flour. When they are browned with small darker spots appearing, they are cooked.
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Per serving: 78 Calories (kcal); 4g Total Fat; (42% calories from fat); 1g Protein; 10g Carbohydrate; 8mg Cholesterol; 200mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : They can be refrigerated, wrapped in grease-proof paper like crepes. They can be eaten immediately, hot, with butter, honey or syrup, or are delicious reheated in bacon fat until crisp with bacon and eggs.
NOTES : This treat is eaten for breakfast from the Shetland Islands to the North of Ireland and is simple yet tasty. It is sometimes called Potato Farls or Potato Farrs (quarters). A delicious variation is Potato Scones with Cheese.
Makes 12 farls. * Flour amount varies with potato used; the floury kind needs less than others.
Potato Scones with Cheese
Serving Size : 6
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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2 cups mashed potatoes
2/3 cup flour
1/2 teaspoon salt
3 tablespoons melted butter -- or bacon fat
2 eggs -- beaten
1 cup grated cheese
Mash potatoes well, add melted fat and salt. .Mix in eggs and cheese. .Add as much flour as potatoes will take without becoming too dry.
Shape into little round cakes, dip in breadcrumbs.
Fry in 1/4-inch hot oil on both sides until golden.
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Per serving: 255 Calories (kcal); 15g Total Fat; (53% calories from fat); 9g Protein; 20g Carbohydrate; 99mg Cholesterol; 536mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Potato scones with cheese are good as a supper or picnic dish. If you want to cut down on your dairy products intake you can make plain Potato Scones.
Makes 12 cakes. * Flour amount varies with potato used; the floury kind needs less than others.
Powdered Sugar Glaze
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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1/2 cup sifted powdered sugar
1 tablespoon melted butter or margarine
1 teaspoon milk
1 teaspoon vanilla
Powdered Sugar Glaze: In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 1 tablespoon melted butter or margarine, 1 teaspoon milk, and 1 teaspoon vanilla. Add more milk, 1/4 teaspoon at a time, until glaze is of a drizzling consistency.
Source: "Gourmet magazine, April 1999"
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Per serving: 210 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 51g Carbohydrate; 1mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates
Proper Scotch Rarebit
Serving Size : 2
Categories : Savories
Amount Measure Ingredient -- Preparation Method
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8 ounces cheddar cheese
1 tablespoon butter
2 teaspoons flour
2 teaspoons Worcestershire sauce
3 tablespoons whiskey
1/2 teaspoon dry mustard
pepper
4 slices bread
Toast bread on one side. .Grate cheese into a saucepan.
Add butter, Worcestershire sauce, flour, mustard, pinch of pepper. Mix well, add whiskey. .Heat slowly until cheese and butter have melted.
When mixture separates from side of pan, spread on untoasted sides of bread. Place under grill, brown, serve immediately.
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Per serving: 704 Calories (kcal); 45g Total Fat; (62% calories from fat); 33g Protein; 29g Carbohydrate; 135mg Cholesterol; 1080mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates
NOTES : Many countries have rarebits; Welsh rarebit, French croque-monsieur; but only the Scottish version uses whisky! This has a snappy flavor to titillate your tastebuds.
Prosciutto and Rosemary Cream Cheese Sandwiches
Serving Size : 8
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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1 sprig fresh rosemary -- 3" long
6 ounces cream cheese
2 drops garlic juice -- from jar
1 fresh chives -- i chive
1 dash salt
1/2 pound prosciutto
16 slices black bread
Combine all ingredients except prosciutto and bread. Allow to sit for several hours, or overnight. Spread bread with cheese mixture, then put one slice of prosciutto on each sandwich. Remove crusts and cut into squares or triangles.
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Per serving: 624 Calories (kcal); 16g Total Fat; (22% calories from fat); 27g Protein; 95g Carbohydrate; 43mg Cholesterol; 1999mg Sodium
Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Pumpkin Scones
Preparation Time :0:30
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter
1/2 cup sugar
1 egg
1 cup mashed pumpkin* -- cold, cooked
2 cups self-rising flour
1/8 teaspoon salt
Grease a scone tray or baking tray. Cream together the butter and sugar until light and fluffy. Add egg and beat well.
Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1-inch squares.
Place close together on the scone tray and bake at until well risen and golden on top (about 15 minutes).
Serve hot, with butter.
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Per serving: 1439 Calories (kcal); 18g Total Fat; (11% calories from fat); 30g Protein; 286g Carbohydrate; 218mg Cholesterol; 3615mg Sodium
Food Exchanges: 12 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 6 1/2 Other Carbohydrates
NOTES: IMPORTANT!
To an Australian, a pumpkin is a large round, squat, green or blue-green vegetable that is orange on the inside. There are manyvarieties, all of species Cucurbita maxima. In North America a good substitute is acorn squash (Cucurbita pepo); elsewhere a butternut squash (Caryoka nuciferum) would be a fair substitute.
Scones (pronounced with a short `o', rhymes with `Fonz') are a popular accompaniment to afternoon tea. They are often served with jam and whipped cream. In this atypical variation the scones are flavoured with pumpkin, and may be eaten in place of bread with a meal. This recipe was made famous by the wife of the Premier of Queensland.
Difficulty: easy.
Time: 15 minutes preparation, 15 minutes baking.
Quenelles
Serving Size : 4
Categories : Savories
Amount Measure Ingredient -- Preparation Method
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1 pound raw minced meat
2 1/2 cups fresh bread crumbs -- soaked in milk, squeezed dry
1/2 pound butter
2 egg yolks
4 eggs -- separated
1 pinch nutmeg
1 pinch salt
1 pinch pepper
peas -- boiled and buttered
chopped mushrooms -- raw or cooked
buttered paper or foil
Lean Mushroom Sauce
Pound together meat, butter, breadcrumbs. .Add the 2 egg yolks and mix well, then add the 4 other egg yolks, salt, pepper and a little nutmeg to taste. Pound and mix again.
Stiffly beat the four egg whites, then fold them thoroughly into the meat and breadcrumb mixture.
Make into little oval shapes with 2 dessert spoons and place in a lightly buttered, shallow pan.
Pour boiling stock or water over, very gently to cover, then lay buttered paper or foil on top and poach very gently for 10 minutes.
Prepare buttered, boiled peas mixed with chopped mushrooms.
Remove quenelles with perforated spoon and serve on a bed of the peas and mushrooms.
For 1 large quenelle, carry out steps 1 - 2, then pour mixture in a basin.
Cover, steam gently for about 40 minutes. Serve with Rich Mushroom Sauce or Lean Mushroom Sauce.
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Per serving: 699 Calories (kcal); 61g Total Fat; (77% calories from fat); 15g Protein; 25g Carbohydrate; 442mg Cholesterol; 803mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Small quenelles can be served cold after poaching:
1. Drain quenelles, place in dish they will be served from, cool.
2. Pour over 2 c. of jellied stock, or 2 tbs. aspic powder dissolved in 2 c. boiling water.
3. Leave in a cool place to set.
NOTES : Quenelles are very light little dumplings and as with so many Scottish dishes, part of the legacy of the Auld (old) Alliance with France. The word is believed to come from the Anglo-Saxon knyll meaning "to pound" as the ingredients are pounded before cooking. They can be made from meat, poultry, game, fish or cheese and potato and are the French/Scottish equivalent of Ukrainian pierogies or Chinese won tons. Instead of making tiny quenelles, some people prefer to make one large one which can be served with Rich Mushroom Sauce or, for weight watchers, Lean Mushroom Sauce.
Rich Mushroom Sauce
Categories : Sauces And Fillings
Amount Measure Ingredient -- Preparation Method
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5 tablespoons butter
1/2 pound mushrooms -- sliced
2 tablespoons flour
juice of 1/2 lemon
1 cup heavy cream
salt -- to taste
Melt butter in large skillet.
Stir in mushrooms, cook 2 - 3 minutes until slightly dark.
Stir in flour, blend to smooth, cook 2 minutes.
Slowly stir in lemon juice, cream, salt, cook only until hot.
Yield: "1 1/2 cups"
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Per serving: 1441 Calories (kcal); 147g Total Fat; (89% calories from fat); 12g Protein; 29g Carbohydrate; 482mg Cholesterol; 684mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 29 Fat; 0 Other Carbohydrates
NOTES : This is the best mushroom sauce the author has ever tasted; not surprising considering the quantities of cream and butter! A leaner version, Lean Mushroom Sauce may be preferred. Unless the mushrooms are very dirty, trim off the hard end of the stems and just wipe them clean with a damp cloth or paper towel. Mushrooms should not be washed as they will soak up the water. This sauce is delicious with Quenelles.
Ritzy Egg Salad Tea Sandwiches
Serving Size : 10
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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8 large eggs
1/2 cup mayonnaise
Salt and freshly ground black pepper -- to taste
1 tablespoon finely chopped fresh dill
20 thin slices best-quality white bread
3 1/2 tablespoons unsalted butter -- at room temperature
Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once the eggs come to a boil, reduce the heat and simmer for 13 minutes.
Run the eggs under cold water until they are cool enough to handle. Peel them and place in a bowl.
Slice the eggs then coarsely mash them with the back of a fork. Stir in the mayonnaise, season with salt and pepper, and fold in the dill. (Refrigerate covered up to 2 days.)
Spread one side of each slice of bread with 1/2 teaspoon butter. Spread the buttered side of 10 slices of bread with 2 tablespoons egg salad. Top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally. Makes 10 whole sandwiches or 20 halves.
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Per serving: 300 Calories (kcal); 19g Total Fat; (55% calories from fat); 9g Protein; 25g Carbohydrate; 165mg Cholesterol; 376mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Roasted Peppers with Herbed Goat Cheese
Serving Size : 6
Categories : Savories
Amount Measure Ingredient -- Preparation Method
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6 large red bell peppers
1 1/4 lb fresh mild goat cheese -- crumbled, about 4
cups
1/4 cub chopped fresh chives
1/4 cup chopped fresh parsley
2 cloves garlic -- minced
2 teaspoons chopped fresh thyme
3 tablespoons chopped fresh basil
grated zest of lemon
1/2 teaspoon ground pepper
1 pinch cayenne pepper
heavy cream (optional)
Roast, peel and derib the peppers. Try to keep the peppers in unbroken halves.
In a bowl, combine the cheese, chives, parsley, garlic, thyme, basil, lemon zest and ground pepper; mix well and season to taste with cayenne. Add a bit of cream if the cheese mixture is very stiff and difficult to mix.
Spread the cheese mixture onto the pepper halves and roll them into cylinders lengthwise. Refrigerate for a few hours to firm the filling. At serving time, cut each pepper roll crosswise into about 6 rounds.
Description: Resembling pinwheels, this simple hors d'oeuvre combines the rich, creamy tang of goat cheese with the sweetness of bell peppers. Source: Amy Lyndon, Teamail
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Per serving: 36 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Rosemary Scones
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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2 1/2 tablespoon fresh rosemary, finely chopped
2 1/2 cup all-purpose flour
1 cup sugar
1 pinch salt
1 teaspoon baking powder
1/2 stick cold butter
2 eggs
1 egg yolk
1 cup cream
1 cup raisins
Mix flour, sugar, salt, baking powder and butter on medium until mealy. Add eggs, cream and rosemary to flour after whisking. Add raisins or currants.
Cut or drop on pan with ice cream scoop. Paint with egg wash. Sprinkle with sugar. Bake 350~ for 10-15 minutes. - - - - - - - - - - - - - - - - - - -
Per serving: 3534 Calories (kcal); 124g Total Fat; (30% calories from fat); 57g Protein; 565g Carbohydrate; 920mg Cholesterol; 1322mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 23 Fat; 13 1/2 Other Carbohydrates
Rosemary Sweet Bread
Recipe By : Rosemary Berry
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup milk
1/2 cup golden raisins
1/4 cup applesauce
1 tbsp finely chopped fresh rosemary
2 large eggs
2/3 cup sugar
1 tbsp butter -- melted
2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/2 tsp salt
1 tbsp sugar (for topping)
Combine first four ingredients in small saucepan, and bring to a simmer over medium heat (do not boil). Remove from heat; cover and set aside.
Beat eggs at medium speed of an electric mixer until foamy. Add 2/3 cup sugar and butter, beating well. Combine flour, baking powder, and salt; add to egg mixture, beating until smooth. Add milk mixture; beat until smooth. (Batter will be thin).
Pour batter into greased and floured 9 inch round cakepan. Sprinkle with 1 tbsp sugar. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack. Garnish with rosemary sprigs if desired.
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Per serving: 2106 Calories (kcal); 31g Total Fat; (13% calories from fat); 48g Protein; 415g Carbohydrate; 438mg Cholesterol; 1432mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 5 Fruit; 4 1/2 Fat; 9 Other Carbohydrates
NOTES : Had a bit of a delay posting this as I wanted to get permisson from the person I originally got recipe from--she agreed that it was ok to post to the list. Recipe is from Rosemary Berry, who posted it to "teafriends" list some time ago. I have used it many times since. It has a wonderful aroma when baking. Holly H-B
Rosemary notes: It says it yields 6 servings, but I sliced it thinly and it went much farther than that.
Salmon and Lemon-Caper Cream Sandwiches
Recipe By :Bon Appetit, June 1999 issue
Categories : Sandwiches Sauces And Fillings
Amount Measure Ingredient -- Preparation Method
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1/2 cup mayonnaise
1 tablespoon capers -- drained
1/2 teaspoon lemon peel -- finely shredded
1/2 teaspoon Dijon mustard
1/8 teaspoon white pepper
8 ounces smoked salmon lox -- thinly sliced
curly endive -- or lettuce leaves
16 slices bread
fresh dill -- garnish, optional
In a small mixing bowl stir together 1/2 cup mayonnaise or salad dressing, 1 tablespoon drained capers, 1/2 teaspoon finely shredded lemon peel, 1/2 teaspoon Dijon-style mustard, and 1/8 teaspoon white pepper.
Line bread with curly endive or lettuce leaves. Using 8 ounces total, arrange thinly sliced smoked salmon (lox style) or smoked turkey on lettuce. Top with 1 teaspoon mayonnaise mixture. If desired, garnish with fresh dill. Serve at once. Makes 1/3 cup or 16 servings.
Source: Felicia Pickering
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Per serving: 2126 Calories (kcal); 118g Total Fat; (49% calories from fat); 75g Protein; 198g Carbohydrate; 95mg Cholesterol; 4664mg Sodium
Food Exchanges: 13 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Scones
Recipe By :Scott Wells
Serving Size : 6 Preparation Time :0:30
Categories : Crumpets, Scones And Turnovers
Amount Measure Ingredient -- Preparation Method
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1/3 cup unsalted butter
2 cups flour
2 tablespoons baking powder
2 tablespoons sugar -- heaping
1 teaspoon vanilla
cream -- or milk
grated orange rind -- optional
currants -- optional
raisins -- optional
Cut an egg-sized lump (about 1/3 cup) of unsalted butter in two cups of flour in which you have stirred two tablespoons of baking powder.
Add two heaping tablespoons of sugar and a teaspoon of vanilla, plus grated orange or lemon rind if you like. (Currants or raisins are nice, too.)
Stir in milk or cream to make a thick, but firm and slightly sticky dough. Roll or pat onto a floured surface, at least 3/4 inch thick. Cut into shapes, and bake in a hot oven (c. 425 degrees) until golden brown.
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Per serving: 263 Calories (kcal); 11g Total Fat; (36% calories from fat); 4g Protein; 37g Carbohydrate; 28mg Cholesterol; 490mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
NOTES : Serve the scones with jam, marmalade, or Devon cream.
For tea, serve them with fruitcake, or crisp cakes, and small sandwiches.
-- Scott
I prefer, as always, to use Madagascar Bourbon Vanilla when available. If in Atlanta, Harry's Farmer's Market carries it.
-- Katharine
3/26/98
Scotch Eggs
Serving Size : 4
Categories : Savories
Amount Measure Ingredient -- Preparation Method
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10 eggs -- (8 hard-boiled)
1 1/2 pounds sausage meat
pinch mace
1 cup bread crumbs
salt and pepper -- to taste
deep oil for frying
1 tablespoon cold water
Bring 8 eggs to a boil, simmer 12 minutes.* Cool in cold water, then remove shell. * Eggs boiled quickly become rubbery; the yolk develops a (harmless) dark ring.
Beat one unboiled egg, add 1 tbs. cold water.
Season sausage meat with salt, pepper and mace.
Dip hard-boiled shelled eggs in beaten egg. Cover each egg completely with sausage meat; mold with your hands.
Beat last egg, roll sausage meat eggs in beaten egg.. Dip in breadcrumbs, pressing crumbs firmly into meat.
Fry one by one in hot oil until golden-brown. Use a slotted spoon to remove each egg, drain well. Serve hot with mustard or cold with a salad.
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Per serving: 980 Calories (kcal); 81g Total Fat; (75% calories from fat); 37g Protein; 23g Carbohydrate; 583mg Cholesterol; 1507mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates
NOTES : Also called Scots Eggs, served for breakfast or as a savoury. A great picnic favourite when served with a salad.
Scotch Toast
Serving Size : 2
Categories : Savories
Amount Measure Ingredient -- Preparation Method
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4 oatcakes -- heated
fish paste
2 eggs
2 tablespoons butter
1 pinch cayenne pepper
2 tablespoons bread crumbs -- browned
Make sure oatcakes are hot.
Melt butter in a pan, add 2 egg yolks, 1 egg white, fish paste, pepper. .Stir until thick.
Pile mixture on top of oatcakes. Sprinkle with browned breadcrumbs; serve immediately.
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Per serving: 194 Calories (kcal); 16g Total Fat; (75% calories from fat); 6g Protein; 5g Carbohydrate; 218mg Cholesterol; 231mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : This little savory sounds rather odd when scanning the ingredients, but it's really very tasty. If nothing else it will give you the opportunity to sample an interesting and delicious fish paste, quite unlike the commercial varieties.
Scotch Woodcock
Serving Size : 4
Categories : Sauces And Fillings Savories
Amount Measure Ingredient -- Preparation Method
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8 anchovy fillets
4 egg yolks
1 cup thin cream
1 tablespoon butter
1 tablespoon chopped parsley
1 pinch cayenne pepper
4 toast slices
pepper
Pound anchovy fillets into butter; add pepper to taste.
Spread toast thinly with anchovy and pepper butter; keep warm in oven.
Beat egg yolks, cream, parsley and cayenne pepper to taste, all together. Stir over boiling water in a double boiler until thick.
Pour over the toast slices; serve immediately.
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Per serving: 169 Calories (kcal); 10g Total Fat; (52% calories from fat); 7g Protein; 13g Carbohydrate; 227mg Cholesterol; 467mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : As with so many Scottish dishes Scotch Woodcock is a fanciful title for something quite different from what the name suggests. This tasty savory is an anchovy and egg yolk concoction poured over toast.
Scottish Butter Cookies
Recipe By :the California Culinary Academy
Serving Size : 48 Preparation Time :0:40
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
2 cups flour
1/4 teaspoon salt
Preheat oven to 350 degrees F. In large bowl of electric mixer, cream butter, sugar, and vanilla until light and fluffy. Mix in flour and salt.
Pat mixture evenly into an ungreased l0- by 15-inch jelly roll pan.
Bake until pale in color, but not browned (16 to 18 minutes). Do not overbake. Cool about 5 minutes, then cut into squares while still warm. (Cookies will be thin.)
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Per serving: 64 Calories (kcal); 4g Total Fat; (54% calories from fat); 1g Protein; 7g Carbohydrate; 10mg Cholesterol; 12mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : High-quality unsalted butter is essential to this recipe.
Scottish Coffee
Serving Size : 1 Categories : Beverages
Amount Measure Ingredient -- Preparation Method
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2 sugar cubes (2 teaspoons sugar)
1 cup hot strong coffee
3 tablespoons Drambuie liqueur
3 tablespoons lightly whipped heavy (or whipping) cream
Place the sugar cubes in a 12-ounce heatproof glass. Add the hot coffee and Drambuie and stir to dissolve the sugar.
Gently spoon the whipped cream over the top. Do not stir. Serve immediately.
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Per serving: 343 Calories (kcal); 17g Total Fat; (59% calories from fat); 1g Protein; 24g Carbohydrate; 61mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates
NOTES : While the Irish fortify their smooth, classic after-dinner favorite, Irish coffee, with the best of Irish whiskey, the Scottish take a somewhat different tack. Velvety Drambuie graces this warming libation. While I was sipping mine after dinner on a rainy night in Edinburgh, I was given a couple of essential tips. My companion, Jake Campbell, told me that sugar cubes are a must in the preparation of this drink. He said that without them the cream will not float on top of the coffee. That layer of cream is the most fun and sets the tone for the dramatic coffee to follow. When you're choosing your glasses, be sure they're heatproof, as the coffee should be hot as you add it.
Scottish Shortbread
Serving Size : 8
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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1 cup (2 sticks) unsalted butter -- at room temperature
1 cup confectioner's sugar -- sifted
2 1/2 cups all-purpose flour -- sifted
1 teaspoon salt
Preheat the oven to 350°F. Lightly butter two 8-inch pie plates.
Cream the butter in a bowl with an electric mixer. Gradually beat in the confectioners' sugar and continue beating until light and fluffy.
Add the flour and salt. Using a wooden spoon, stir the mixture just to combine, then continue mixing with your hands to combine it thoroughly.
Divide the mixture in half. Press half the dough in the bottom of each pie plate, forming the dough into a smooth, flat disk.
Prick the surface of the shortbread all over in rows with the tines of a fork. Make a pretty border by using your index finger and thumb to crimp the edges. Using a sharp knife, score each disk halfway through to the bottom to make 8 wedges.
Bake until golden brown and firm, about 35 minutes.
While the shortbread is still hot, cut through along the scored lines with a knife. Allow the shortbread to cool completely in the pans. Remove to a plate and serve.
Makes 16 wedges
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Per serving: 404 Calories (kcal); 23g Total Fat; (51% calories from fat); 4g Protein; 45g Carbohydrate; 62mg Cholesterol; 271mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates
Suggested Beverage: Tea
NOTES : Every time I had tea in Scotland, a little plate of these delicious buttery biscuits was placed on the table. Although shortbread was traditionally associated with Christmas and Hogmanay (New Year's Eve), today it is eaten all year round. Lucky for me, since my visit to Scotland didn't coincide with the holiday season. If you don't have a shortbread mold, crimp the edges and make a nice pattern on the top with the tines of a fork. Before baking, it is essential to score the dough into serving wedges so that you can cut it easily as soon as it comes out of the oven.
Shortcrust Pastry
Serving Size : 2
Categories : Baked Goods
Amount Measure Ingredient -- Preparation Method
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1 cup flour
1/2 cup butter
3 tablespoons cold water
Rub butter into flour until mixture looks like breadcrumbs.
Add water and form into a ball.
Roll out pastry in two halves, suitable for flan tin or deep pie plate.
Line flan tin or deep pie plate with half the pastry.
Mix and add ingredients for filling according to recipe.
Cover with second half of pastry, brush with a little milk.
Bake in oven 400°F (204°C) for 20 - 25 minutes or as specified.
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Per serving: 634 Calories (kcal); 47g Total Fat; (65% calories from fat); 7g Protein; 48g Carbohydrate; 124mg Cholesterol; 470mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
NOTES : Shortcrust pastry may be a recipe you're always hunting for unless it's a regular item on your menu. Here's how to make it quickly and easily.
Sidi Bou Saïd Minted Tea
Serving Size : 4
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
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2 ounces bunch fresh mint (or to taste) -- rinsed,
stems slightly trimmed
2 tablespoons sugar
4 cups boiling water
4 teaspoons pignoli (pine nuts)
Place the mint and sugar in a teapot or a large saucepan. Pour in the boiling water. Stir, cover, and steep for 5 minutes.
Place 1 teaspoon nuts in each of 4 teacups or heatproof glasses. Strain the tea into the cups. Serve immediately.
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Per serving: 47 Calories (kcal); 2g Total Fat; (27% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : My first sip of sweet mint and pignoli tea was at the Café des Nattes, in the magical azure hillside village of Sidi Bou Saïd in Tunisia. A long staircase, which led to the second-story terrace, was covered with richly patterned runners. The tables were filled with people lazily playing cards and drinking tea out of tiny tulip-shaped glasses. Occasionally someone with a very mellow expression on his face would take a puff from a beautifully painted hookah, (water pipe). I sipped on the extraordinary sweet, perfumed mint tea. I didn't get a strong flavor from the pignoli, but it was lovely having a small something to chew on as I drank my tea. Although you could easily enjoy this tea for hours served in a large mug, it's even more special when served in a small glass or tiny cup.
Spiced Cake with Coffee Frosting
Serving Size : 8
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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SPICE CAKE:
2 cups all-purpose flour
1 3/4 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups milk
1 1/2 cups granulated sugar
8 tablespoons (1 stick) unsalted butter -- cut into pieces
1/3 cup molasses
2 large eggs -- lightly beaten
COFFEE FROSTING:
2 tablespoons instant coffee crystals
1 teaspoon hot tap water
12 tablespoons (1 1/2 sticks) unsalted butter -- at room temperature
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 ounces cream cheese -- at room temperature
1 1/4 cups confectioner's sugar
Preheat the oven to 325°F. Lightly butter a 9-inch round cake pan. Line the bottom of the pan with a round of waxed paper cut to fit and butter the paper.
Sift the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together into a large bowl. Whisk to combine and set aside.
Combine the milk and sugar in a saucepan and bring just to a boil. Remove from the heat and stir in the butter and molasses.
When the butter is melted, quickly whisk the liquids into the dry ingredients. Whisk in the eggs.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, then invert the cake onto the rack to cool completely.
Meanwhile, make the frosting: Place the instant coffee in a small bowl and add the water. Stir to dissolve (it is fine if the coffee does not completely dissolve). In a mixing bowl, cream the butter with the spices, using a hand-held mixer. Gradually beat in the cream cheese and coffee. Combine thoroughly, scraping down the sides of the bowl occasionally with a rubber spatula. Gradually beat in the sugar and mix well. Set aside.
Using a long, sharp, serrated knife, even off the domed top of the cake. Place the cake, bottom side up, on a serving plate. Cut the cake horizontally in half, creating 2 layers. Lift off the top layer and set aside. Evenly spread about 1 1/4 cups of the icing over the bottom layer. Replace the top layer and frost the sides and top of the cake.
Makes one 9-inch cake, serves 8
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Per serving: 824 Calories (kcal); 47g Total Fat; (50% calories from fat); 10g Protein; 95g Carbohydrate; 177mg Cholesterol; 648mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 4 1/2 Other Carbohydrates
Suggested Beverage: Tea or coffee
NOTES : I first tasted a version of this spice cake while sipping tea in front of a roaring fire on a rainy afternoon in southern Scotland. Not only suited to teas, the assertive flavor of this cake, laced with molasses and topped with a buttery coffee icing, can easily stand up to the strongest cup of coffee.
Sticky Toffee Pudding
Recipe By :Bruce Richardson
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
7 tablespoons unsalted butter
3/4 cup granulated sugar
1 egg -- lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1 1/4 cups boiling water
5 tablespoons packed brown sugar
2 tablespoons heavy cream
whipped cream -- for topping
unsalted butter -- for baking dish
Heat the oven to 350° F. Butter an 8x6" baking dish.
Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. Chop the dates fine; toss with 1 tablespoon flour in a small bowl.
Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture.
Add dates, baking soda and vanilla to the 1 1/4 cups boiling water, stirring to combine; add to batter, beating until well blended. Pour batter into a prepared baking dish; bake until set and well browned on top, 35-40 minutes. Remove from oven to wire rack.
Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes.
Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top is bubbly, about 1 minute. Serve warm with whipped cream.
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Per serving: 2582 Calories (kcal); 98g Total Fat; (33% calories from fat); 23g Protein; 419g Carbohydrate; 445mg Cholesterol; 1867mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 18 1/2 Fat; 14 1/2 Other Carbohydrates
NOTES : This delightful toffee pudding can be found on the menus of many fine restaurants throughout the Lake District. The recipe is easy to make. Be sure to serve it warm out of the oven.
©1997 THE GREAT TEA ROOMS OF BRITAIN by Bruce Richardson
Stilton spread for Tea Sandwiches
Recipe By :Andie Paysinger
Serving Size : 8
Categories : Cheese/Eggs Sandwiches
Sauces And Fillings
Amount Measure Ingredient -- Preparation Method
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8 ounces cream cheese -- softened
3 ounces Stilton cheese -- or other strong blue
1/2 cup dried apricots -- finely chopped
Spread: - Make 2 days ahead. Blend the cheeses, blend in the apricots.
Place in a container that seals tightly and store in fridge. Remove from fridge about an hour before you plan to use so it can soften.
Slice brown bread as thin as possible - use a sharp knife and dip in hot water then wipe with cloth before you make the cut. (I know this is time consuming, but you can make really thin slices this way without crumbs.) Serve open-faced, or you can make a sandwich.
Spread cheese on slices - you can garnish with a curled strip of orange zest, a fresh mint leaf, pecan half, etc.
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Per serving: 118 Calories (kcal); 10g Total Fat; (73% calories from fat); 2g Protein; 6g Carbohydrate; 31mg Cholesterol; 85mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates
Serving Ideas : I find the combination of "Boston" brown bread (the stuff that comes in a can) sliced thinly and spread with the following cheese mixture excellent with tea.
Sweet Blinchiki
Serving Size : 10
Categories : Cakes, Cookies And Sweets
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1 tablespoon sugar
1 pinch salt
3 large eggs
1/3 cup milk
2/3 cup buttermilk
2 tablespoons melted clarified butter (see recipe)
Sift the flour, sugar, and salt together into a mixing bowl. Make a well in the center of the dry ingredients. Break the eggs into the well and mix the eggs with a fork until well combined. Add the whole milk and buttermilk in a steady stream, while whisking constantly and drawing in the flour. The batter should have the consistency of cream. Let the batter rest for 30 minutes.
Heat a 7-inch nonstick skillet or crêpe pan over medium heat. Brush the pan lightly with a small amount of the clarified butter to prevent the crêpes from sticking.
Ladle 1/4 cup batter into the pan and, working quickly, rotate the pan with a turn of the wrist so that the batter evenly coats the bottom. Cook the crêpe until it is set and the bottom is nicely golden brown, 30 to 45 seconds. Then loosen the crêpe with a spatula and turn it over. Cook the second side until just set, about 10 seconds. The underside should be paler than the first side. Continue with the remaining batter, adding more butter to the pan if the crêpes begin to stick.
Stack the finished crêpes on a plate, cover with a kitchen towel, and store at room temperature until ready to use.
Makes about twenty 6-inch blinchiki (crêpes)
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Per serving: 104 Calories (kcal); 4g Total Fat; (38% calories from fat); 4g Protein; 12g Carbohydrate; 64mg Cholesterol; 51mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Once you've mastered a basic crêpe recipe, there are endless dishes to be created from this thin pancake. Since I love the tart, sour flavor of buttermilk, I've used it in combination with whole milk to achieve a more interesting taste. With a well-seasoned crêpe pan and good wrist action, you'll be an expert in no time.
Tea Biscuits
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups flour -- sifted
4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons shortening -- up to 5 tb
2/3 cup milk
Preheat oven to 450 F. Combine flour, banking powder and salt in bowl.
Cut in Crisco until mixture resembles small peas. Add Milk and stir together until mixture comes away from sides of bowl.
Put on a floured surface and knead for a few seconds.
Bake until golden brown (12 minutes)
Recipe from: Ruth Daly - - - - - - - - - - - - - - - - - - -
Per serving: 1359 Calories (kcal); 46g Total Fat; (30% calories from fat); 31g Protein; 203g Carbohydrate; 22mg Cholesterol; 2568mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates
Tea menu guidelines
Savories
1 sandwich
1 bread
1 scone or crumpet
1 plain item of the above or in addition to the above for jam and or Devon cream
Sweets
1 cookie
1 cake
2 teas
cheese
fruit
crackers optional
Great basics: Hobnobs, Archway cookies, Stilton, Brie
Idea - get tea stamp to do invitations with or place cards
Breads: Choose from among: toasted mini bagels, pumpernickel or rye party bread slices, 6-inch flour tortillas, halved small pita bread rounds, or nutbread)
Spreads: Margarine, butter, mayonnaise, and/or salad dressing
Spread bread with margarine, butter, mayonnaise, or salad dressing. Top with fillings (recipes below). For tortillas or flatbreads, roll up jelly-roll style; slice into 3/4-inch-thick pinwheels.
Tea takes place between 2 and 5 pm
Vintage needlecraft, housekeeping, and entertaining books typically list the following under tea linens:
Tea Cloth
Tea Cosy
Teapot Holder
Tea Serviettes or Napkins
Tray Cloth
Teapot Stand
Tea Towel - there's a section on my web site under the "about tea page" with info. about these.
Depending upon the source, a tea cloth might be a bridge cloth (39'"square), luncheon cloth (52" square or 52"x70") or a true tea cloth (44" square). But, judging by the illustrations of set tea tables, any small square cloth or large round doily seems to be acceptable.
I just found a 1930s, 33 "square cloth with crochet lace and counted thread trim that features embroidered illustrations of four couples, dressed in "colonial" clothing, seated at small tables, drinking tea and other hot beverages. I also have a couple of Victorian tea cloths decorated with crochet lace borders depicting tea spoons, tongs, etc., and they're probably 44" square.
Tea napkins seems to vary in size from 6" to 12" squares. Many of my English ones are 9" square.
A teapot holder looks like a tiny potholder, approx. 4"-5" long. It is used to protect your hand when you grasp a hot handle. Usually they're shaped like parrots or butterflies. You'll often find directions for making one in pre-war needlecraft books.
Tray cloths look very much like placemats. They're used to line wooden or metal trays and protect the surface from spills.
The teapot stands I've seen are usually made of thick wool or felt coils designed to match or coordinate with tea cozies. They're used to protect the table surface from the hot teapot.
Source: Elizabeth, Teamail member. Web site: www.teawithfriends.com
The Tea Pairings Matrix
These are just a few of the most popular tea pairing combinations. Why not give them a try?
Ceylon Tea
Sandwiches
Afternoon tea pastries/desserts
Cheese
Wine
Liqueur
Green Tea & Kenya Tea
Cucumber or Tomato Sandwich
Tarte Au Citron
Mature Cheddar
Fine dessert wine
Chartreuse
China Yunnan
Beef & Horseradish or Ham Sandwich
Chocolate Cake (rich)
New World Cabernet Sauvignon
Drambuie
Darjeeling
Cream Cheese or Egg and Cress Sandwich
Cream Desserts
Cream Cheese
Zinfandel type wines
Shiraz or Syrah
Armagnac
Lapsang Souchong
Chicken or Smoked Salmon Sandwich
Walnut Cake
Stilton (perhaps with apple slices)
New World Chardonnay
Tawny Port
Earl Grey
Fine Pate or Ham & Mustard Sandwich
Creme Brulee Leicester
Valpolicella or Beaujolais
Tea Sandwich Musts
Allow 4 to 6 cut sandwich servings for each person.
Choose the thinnest, best-quality white or whole-wheat bread possible. Never serve end slices.
Bread slices should be lightly buttered no matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading.
Tea sandwiches are meant to be dainty, so don't overfill the bread.
I prefer cutting the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater. The only exception to this rule is a smoked salmon sandwich. Remove the crusts first and trim any excess salmon carefully once the sandwich is made.
Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds before serving. Decorative shapes can be made with cookie cutters for special occasions.
If making tea sandwiches in advance, keep them fresh by first covering them loosely with a sheet of waxed paper and then laying a damp kitchen towel over the waxed paper. Never place a damp towel directly on top of the bread because the sandwiches will become soggy.
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Tea Wine
Serving Size : 6 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
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4 pints cold tea
2 pounds granulated sugar
1/2 pound raisins
2 lemons
Cut up the raisins and slice the lemons thinly, and put them in a large bowl or jug. Add the 2 pounds of granulated sugar, then pour on four pints of cold tea.
Stir till the sugar has dissolved then cover the bowl or jug and leave it for a month. After this time you will find a scum on top, remove this carefully, then strain off the liquid and bottle. Tea wine can be drunk at once, but I think it is best when kept a few months. Keep it in a cook dark place, and don't push the corks in too hard at first.
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Per serving: 703 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 183g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 10 Other Carbohydrates
Three Grain Biscuits
Recipe By :Ken Haedrich
Serving Size : 14
Categories : Biscuits, Breads and Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups flour
1/2 cup yellow cornmeal
1/3 cup rolled oats -- not instant
1 teaspoon baking powder
1 teaspoon baking soda
1/3 teaspoon salt
1/4 cup unsalted butter -- cold
1/2 cup sour cream
1/2 cup milk
Cut butter into 1/4 inch pieces.
Lightly butter large baking sheet-preferably dark metal.
Combine flour cornmeal, oats, baking powder, baking soda and salt in mixing bowl. Add unsalted butter and rub or cut in until mixture looks like coarse meal.
Blend sour cream and milk in separate bowl, make well in dry ingredients and add liquid to well all at once, stir dough until evenly mixed.
Sprinkle dough, your hands and your work surface with flour, turn dough out and knead gently 20 or 30 seconds. Use little more flour if necessary to keep dough from sticking.
Pat dough out to thickness of about 3/4 inch, cut dough using 2 or 2 1/4 inch round cutter. Keep cuts close together.
Place on buttered baking sheet bake at 350 degrees for 13 to 14 minutes until browned and crusty. Serve at once.
Source: Larry Moore
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Per serving: 126 Calories (kcal); 6g Total Fat; (40% calories from fat); 3g Protein; 16g Carbohydrate; 14mg Cholesterol; 185mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Each biscuit contains about 104 calories; 123 mg sodium; 13 mg cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber
Toasted Pecan Tea Sandwiches
Recipe By :Holly
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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2 teaspoons melted butter
5 tablespoons Worcestershire sauce
4 dashes Tabasco sauce
salt -- to taste
8 ounces cream cheese
garlic salt -- to taste
cayenne pepper -- to taste
2 cups pecan halves -- added to above
24 slices fresh white bread -- thinly sliced
In mixing bowl, combine butter with 3 Tablespoons of the Worcestershire sauce, three dashes of Tabasco, and salt. Add pecans and stir to coat. Marinate 5 minutes.
Drain pecans and spread in single layer on baking sheet. Toast in preheated oven 15 minutes or till crisp. Chop and set aside.
In second bowl, combine cream cheese with remaining 2 Tablespoons Worcestershire sauce, last dash of Tabasco, garlic salt and cayenne pepper. Stir in chopped pecans. Taste and adjust seasonings.
Spread thinly on white bread. Trim crusts and cut into triangles.
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Per serving: 2358 Calories (kcal); 233g Total Fat; (84% calories from fat); 35g Protein; 59g Carbohydrate; 269mg Cholesterol; 1496mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 44 Fat; 1 Other Carbohydrates
Welsh Rarebit (beer version)
Serving Size : 1
Categories : Sauces And Fillings
Amount Measure Ingredient -- Preparation Method
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4 ounces grated cheddar cheese
3 tablespoons milk
1 ounce butter
salt and pepper -- to taste
mustard -- if desired
beer -- if desired
1 toast slice
Place the cheese and milk into a saucepan and slowly melt, adding the salt and pepper and stir. A little mustard or beer can be added if desired.
When piping hot, pour the mixture over the toast, then brown under the grill.
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Per serving: 755 Calories (kcal); 63g Total Fat; (74% calories from fat); 32g Protein; 16g Carbohydrate; 187mg Cholesterol; 1096mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates
NOTES : From TASTES OF WALES -- CAWS POBI / WELSH RABBIT
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