Here are some more tea recipes,
which I have used at various times. All are excellent. When I plan a tea,
I always try to have something that diabetics or people on special diets
can eat, hence the fruit salads like Waldorf Salad or Ambrosia or the
heated fruit salads for autumn and winter, and the Texas caviar and
vegetable sandwiches. -- Jeanette Simpson
This recipe is SO GOOD! It comes from the Clan
Carmichael cookbook from one of the southern "cousins." When I first began
making it, I couldn’t find ladyfingers so I used Pepperidge Farm Milano
Double Chocolate cookies instead. They work very well. This dessert is so
1/2 lb. German sweet chocolate
3 T. water
4 egg yolks
4 egg whites
2 T. powdered sugar
2 c. whipped cream
1 1/2 pkg. ladyfingers (NOT Cool Whip)
Melt chocolate in a double boiler. Add water and
blend. Remove from heat and pour into mixing bowl. Add egg yolks, one at a
time, being vigorously. Add powdered sugar. Fold in beaten egg white and 1
cup of whipped cream, whipped. Trim 1/2-inch off one end of ladyfingers
and line the sides of a 9-inch springform pan with the cut ladyfingers,
curved end up. Use the rest of the ladyfingers to cover the bottom. Tear
into small pieces to fill any gaps or holes in the bottom of the pan. Pour
chocolate mixture into pan. Chill overnight. Before serving, whip
remaining 1 cup cream. Add 1/4 cup sugar and whip until stiff. Spread over
top of the mousse and decorate with chocolate curls. Use a vegetable
peeler on soft chocolate squares to form long curls. Keep mousse
refrigerated until ready to serve.
Buckingham Palace Shortbread
This is the recipe used to make shortbread for the
Queen’s tea every day. It has been used at Buckingham Palace for many
years. A former chef there is now a chef at a hotel in Toronto, and he has
released this recipe to the public.
2 c. unsalted butter, at room temperature
2/3 c. granulated sugar
4 c. pastry flour
1 1/3 c. cornstarch
Superfine sugar for sprinkling
In a large bowl, cream the butter and sugar together
until pale and fluffy. Use the electric mixer with this recipe as long as
the beaters will turn. It will make them very light. In a medium bowl,
stir the flour and cornstarch together. Gently mix the flour mixture into
the butter mixture until it forms a soft dough. You can usually do this
with a hand mixer until there is about 3/4 cup of flour mixture left then
you will have to stir that in or work in with your fingers. Cover the
dough with plastic wrap and refrigerate about 15 minutes, or until firm.
Preheat oven to 325 degrees. Dust dough lightly with flour and roll it out
to 3/4-inch thick square on a sheet of parchment paper. Transfer the
parchment paper and dough to a baking sheet. Bake in the center of
preheated oven for 30-40 minutes, or until lightly golden and firm to the
touch. Remove from oven and sprinkle generously with superfine sugar.
While still warm, use a paring knife to cut the shortbread into 48 pieces.
2 tsp. yeast
1 tsp. sugar
1/4 c. warm water
1/3 c. milk
1 egg, lightly beaten
4 T. butter, melted, divided
1 c. all-purpose flour
1/2 tsp. salt
Mix yeast with sugar; add water and let stand about
5 minutes, until foamy. Stir in milk, egg and 1 T. butter. Add flour and
salt; mix until well blended. Cover with damp towel and let stand in warm
place about 45 minutes, or until almost doubled in volume. Brush four
3-in. flan rings and bottom of heavy frying pan with remaining melted
butter. Heat over low flame and place 2 T. of batter inside each ring.
Cook for 7 minutes, or until tops are dry and holes appear. Remove rings
and turn crumpets. Cook about 2 minutes, or until bottoms are lightly
browned. Repeat with remaining batter. Sere warm with preserves and
Devonshire cream. Yield: 7 dozen.
3 c. unbleached all-purpose flour
2 T. baking powder
6 T. cold butter, cut into small pieces
6 T. sugar
1/2 c. golden raisins
1 c. milk
Preheat oven to 400 degrees. In a medium bowl, stir
the flour and baking powder together until well blended. Using a pastry
cutter, 2 knives, or your fingers, cut or rub the butter in until the
mixture resembles coarse crumbs. Stir in the sugar and raisins and mix
well. Quickly stir in the milk to make a firm dough. Turn the dough out
onto a floured work surface and knead lightly until smooth. Roll out to a
3/8-in. thickness and cut into 2-in. rounds with a pastry cutter. Place
the scones 1 inch apart on a parchment-lined or greased baking sheet,
brush with a little milk, and bake in preheated oven for 15-20 minutes, or
until lightly golden. Let cool slightly on a wire rack. Serve warm. Makes
about 12 scones.
Dorchester Hotel Scones
2 c. cake flour
1/4 c. sugar
1 T. baking powder
1/4 tsp. salt
6 T. chilled unsalted butter, cut into pieces
1 lg. egg
7 T cold milk (no low-fat or nonfat)
Preheat oven to 400 degrees. Sprinkle baking sheet
lightly with flour. Combine cake flour, sugar, baking powder and salt in a
large bowl. Add butter and rub in with fingertips until mixture resembles
coarse meal. Beat eggs and 7 tablespoons milk in small bowl. Pour egg
mixture over dry ingredients, tossing with fork until moist and adding
more milk by tablespoons if dry. Gather dough into ball. Turn out onto
lightly floured surface. Shape dough into 8-in. round about 3/4-in. thick.
Using sharp knife, cut round into 8 equal wedges; do not separate wedges.
Bake scones until tester inserted into center comes out clean and top is
golden, about 20 minutes. Recut scones. Serve warm or at room temperature.
Unlike most scones, these have an unusually light, cake-like texture.
The Ritz Scones
I had tea at the Ritz in January 2002. These are excellent as is the
atmosphere at the Ritz. Tea at the Ritz is highly recommended, but do get
reservations in advance and do dress properly. No one in jeans is allowed
and men must have a necktie.
1 1/2 c. self-rising flour, plus extra for dusting
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
3-4 T. butter or shortening
2/3 c. milk
Lightly butter a baking sheet. Sift the flour, cream
of tartar, bicarbonate of soda or baking soda and salt into a bowl
together. Rub or cut in the butter, fingertipping the mixture into large
flakey crumbs. Stir to a soft dough by mixing in the milk with a knife.
Roll out to a thickness of 1/2 inch or just over, and cut into rounds with
a pastry-cutter, 2- 2 1/2-inches in diameter. Arrange them on the baking
sheet fairly close together. Powder their faces with flour. Bake for 12-15
minutes at 425 degrees. They will rise and turn golden. They can be served
cold, but are excellent while still hot.
Savoy Hotel Scones
1 1/2 c. all-purpose flour
4 tsp. baking powder
5 T. butter
5 T. granulated sugar
2/3 c. milk
1 egg yolk, lightly beaten, to glaze
Heat the oven to 400 degrees. Sift the flour and
baking powder into a bowl. Rub the butter and sugar into the flour to form
a fine crumble. Make a well in the center and add the milk (and optional
flavorings such as sultanas, cherries, pecans or apple). Knead gently
together, being careful not to overmix. On a lightly floured surface roll
out the dough to 3/8-in. thickness. Stamp out 2 1/2-in. rounds with a
plain pastry cutter. Place on a greased baking sheet and brush the tops
with the egg yolk. Allow to stand for 15 minutes. Bake for 12-15 minutes
or until risen and lightly golden on top. Serve warm, with clotted cream
and strawberry jam.
Ladyfingers with Lemon Cream
This recipe was sent to me by Margo, my cousin
Larry’s wife. I first served these at a bridal shower tea for my new
1 c. heavy cream
2/3 c. sugar
1 T. lemon rind, grated
1/2 fresh lemon juice
1/4 c. butter, melted
Stir sugar, juice, rind and butter in saucepan.
Whisk in eggs. Cook over medium-low heat, stirring, until thick enough to
coat the spoon, 10-12 minutes. Instant read thermometer should read 160
degrees. Do not let boil. Strain through a sieve into a bowl. Cover
surface directly with plastic wrap. Refrigerate at least 2 hours. Beat
heavy cream in a bowl until soft peaks form. Fold in lemon curd. Split
ladyfingers horizontally and spread lemon cream between layers. So yummy!
Pineapple Cream Pie
No. 2 can crushed pineapple
2 T. sugar
1/2 tsp. salt
3 T. cornstarch
3 eggs, separated
2 tsp. lemon juice
1/8 tsp. lemon rind
2 T. oil
1 (9-in.) baked pie shell
Drain juice from pineapple into saucepan; heat to
boiling. Blend dry ingredients thoroughly in a bowl, add the egg yolks,
beat thoroughly. Add small amount of hot pineapple juice, stir thoroughly,
return to juice in saucepan. Cook 2 minutes over medium heat; stir
constantly. Remove from heat, stir in lemon juice and rind, drained
pineapple and oil. Cool in pan of cold water, stirring occasionally. Turn
into pastry shell. Top with meringue and bake. Cool on cake rack. Serves
This recipe belonged to my grandmother, Elizabeth Draper True.
2 egg whites, beaten stiff
2 1/2 c. corn flakes
1/2 c. coconut
1 scant c. sugar
2 T. nut meats
A little vanilla
Mix well and put on baking sheet in lumps the size
of walnuts. Bake in moderate 350 degree oven.
Holiday Cheese Ball
I have been making this for Christmas family
gatherings for a number of years.
2 (8 oz.) pkgs. cream cheese
1 can Easy Cheese cheddar cheese
1/2 c. finely chopped onion
1 can Easy Cheese cheese and bacon
3 minced garlic cloves
Mix together first five ingredients with hands and
form into a ball. Roll ball in chopped pecans. Refrigerate overnight.
Serve with various crackers.
This recipe came from a Clan Carmichael "cousin."
Make plenty for yourself and extra to give as gifts. So easy!
1 (12 oz.) pkg. fresh cranberries
2 (10 oz.) pkgs. frozen
4 c. sugar strawberries, drained
1 (3 oz.) pkg. liquid pectin
Chop cranberries coarsely in food processor. Combine
cranberries, strawberries, and sugar in Dutch oven. Bring to a boil and
cook one minute, stirring occasionally. Remove from heat and add pectin to
mixture. Return to a full rolling boil. Boil one minute stirring
constantly. Remove from heat and skim off foam with a metal spoon. Quickly
pour jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe jar
rims. Cover at once with metal lids and screw on bands. Process in boiling
water bath for 5 minutes. Yield: 7 half pints.
I used to make this for holidays and often took it
to the office where it was very popular.
2 cans (14 oz.) blackeyed peas
1 can (15 1/2 oz.) white hominy, drained
2 medium tomatoes, chopped
4 green onions, minced
1 medium sweet green pepper, chopped
1 jalapeno pepper, chopped
1/2 c. chopped onions
1/2 c. chopped parsley
1 bottle (8 oz.) fat-free Italian salad dressing
Combine all ingredients except salad dressing; mix
well. Pour salad dressing over mixture; cover and refrigerate to marinate
for at least 2 hours. Drain and serve with tortilla chips. Yield: 7 cups.
1 red apple
1 yellow apple
1 c. green seedless grapes, halved
1 c. purple seedless grapes, halved
1/2 c. Black Walnuts
Cut apples into small chunks. Cut grapes in half.
Mix apples, grapes, celery, and walnuts. Sir in mayonnaise to coat.
2 sm. cans mandarin oranges
1 lg. can pineapple chunks
Drain oranges and pineapple. Mix all ingredients
together. Can add chopped pecans if you wish.
Cucumber and Cream Cheese Sandwiches
1 ctn. soft cream cheese English cucumbers, sliced
very thin with chives Soft butter
Cut heart shapes from bread using a cookie cutter.
Spread butter on one side of a heart; spread cream cheese on one side of
other heart. Place cucumber on top of cream cheese and put buttered heart
on top, butter side down.
Golden Curry Chicken Salad Sandwiches
2 c. chicken breast, very finely chopped
1/2 c. each mayonnaise and sour cream
1/2 c. chopped celery
1/2 c. chopped cashew nuts
1/2 c. golden raisins
1/2 c. scallions, chopped, with plenty of green
2 tsp. curry powder
Nonstick cooking spray
1 T. lemon juice Salt and pepper to taste
Dash of hot sauce, optional
In a bowl, mix cooked chicken, celery, cashews, and
scallions. Mix mayonnaise and sour cream in another bowl. Heat cooking
spray on medium heat in a nonstick skillet. Add curry powder and stir
until blended. With a rubber scraper, scrape warmed curry powder into the
mayonnaise-sour cream mixture. Add lemon juice and mix thoroughly. Stir
this curry dressing into chicken mixture and mix well. Add salt and pepper
and hot sauce (if desired). Spread slices of light wheat bread with
unsalted butter. Spread filling between two slices of buttered bread
(buttered side in). With a serrated knife, cut off crusts and then cut
sandwiches into triangles to serve.
Olive Cheese Spread
1/2 c. pimento stuffed olives
1/2 c. walnuts
8 oz. Cheddar cheese
1/2 c. mayonnaise
2 T. Dijon mustard
In a food processor, with the metal blade, coarsely
chop the olives and walnuts, pulsing 6-7 times. The walnuts should be the
size of small peas. Remove only the metal blade. Insert the medium
shredding disc and shred the cheese; turn cheese, olives, and walnuts into
a 1-quart storage bowl that has a tight fitting lid. Add mayonnaise and
mustard; with a spoon mix thoroughly. Store, covered, in the refrigerator.
Makes about 2 1/3 cups.