Afternoon Tea Recipes
Afternoon Tea Recipes
Designed by Jennifer A. Wickes
All Rights Reserved
Norwegian Tea Bread
1 cup sugar
Heat the oven to 350. Combine the sugar, butter and eggs together in a bowl. Combine the flour, baking powder and salt together in a bowl, and slowly add to the butter mixture. Batter will be stiff. After mixed, add the vanilla and chocolate chips. Stir well. Use ungreased cookie sheet and make 3 rows of butter logs. Place in the oven for 15 - 20 minutes. Cut while still warm on the cookie sheet...at an angle. Serve.
"Sara Lee" Poundcake
1 stick unsalted butter
Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
Lemon Tea Bread
1/2 c. butter
1 cup sugar
Cream butter and sugar. Add eggs one at a time. Add dry ingredients alternately with the milk. Add the lemon rind. Bake in a greased and floured 9" x 5" loaf pan at 350 degrees for 45 minutes. Meanwhile, mix juice and sugar in a small pan. Heat slightly. As soon as the cake comes out of the oven, slowly spoon over topping until all is absorbed. Cool in pan.
Tomato Tea Sandwiches
4 ounces cream cheese or light cream cheese -- (room temperature)
Mix cream cheese and chutney together in food processor. Spread a thick layer of cream cheese mixture over each slice of bread. To half of the bread add a layer of watercress and then alternating slices of turkey and tomato. Top with the second half of the bread slices. Cut each sandwich in half and serve. Source:"Florida Tomato Committee"
1 10 oz. jar maraschino cherries
1. Preheat oven to 400 degrees F. 2. Drain cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside. 3. In a large mixing bowl, combine flour, granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. 4. Beat together egg and buttermilk. Add egg mixture, coconut, ginger and drained cherries to flour mixture, stirring with a fork only until combined. 5. Lightly knead on a floured surface 12 times. Pat or lightly roll dough to 1/2-inch thickness. 6. Cut dough into 8 pieces, using a floured, 4-inch round biscuit cutter. Place rounds on an ungreased baking sheet. 7. Using a sharp, floured knife, cut each scone into four wedges. Do not separate. Bake in a preheated 400 degree oven 10 to 12 minutes, or until light golden brown. 8. In a small bowl, combine confectioners' sugar and reserved maraschino cherry juice; mix well. Drizzle glaze over hot scones. Serve warm. Source: Cherry Marketing Institute
3 cups flour
PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and aerate. Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick. TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot.
Plum and Honey Tea Bread
2 cups flour
Combine flour, baking powder, soda, spices and salt; mix well. Combine buttermilk, honey, oil and egg; mix until blended. Stir liquid mixture into dry ingredients. Fold in plums and nuts. Pour into greased 8-1/2x4-1/2x2-1/2-inch loaf pan. Bake at 325 degrees F 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cover top with foil after 25 minutes to prevent overbrowning. Muffin Variation: Fill 12 muffin cups three-fourths full. Bake at 325[F about 20 minutes or until wooden pick inserted near center comes out clean. Source: National Honey Board
Hazelnut Tea Bread
1/3 cup hazelnuts -- (1 3/4 ounces)
Place hazelnuts on a baking sheet. Bake at 350 degrees for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts; set aside.
Combine pear and the next 6 ingredients (pear through egg white) in a large bowl; stir well. Combine the nuts, all-purpose flour, and next 5 ingredients (all-purpose flour through baking soda); add to pear mixture, stirring just until moistened.
Spoon batter into an 8-1/2 x 4-1/2-inch loaf pan coated with baking spray. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on a wire rack. Source: 1995 Baking Light
Applesauce Tea Bread
2 1/2 cups flour -- white
Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool.