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English
Scones and Sweets
Authentic
Scones From Devon England
1/2
cup yellow raisons
1 cup hot water
2
cups flour
3 Tbsp. sugar
2
Tbsp. baking powder
1 tsp. baking soda
3/4
tsp. salt
5 Tbsp. butter
1
egg, separated
1 cup sour cream
Preheat oven to 425. Place the raisins in a small bowl
and
stir in the water. Set aside to cool. In a medium-sized
mixing
bowl, combine the flour, sugar, baking powder,
baking
soda and salt and mix well. Cut in the butter with a
pastry
blender until the mixture resembles coarse bread
crumbs.
Drain the reserved, cooled raisins and add to the
flour
mixture. Stir together well.
In a small bowl, mix together the egg yolk and sour cream, then add to
the flour mixture. The mixture will now form a sticky dough.
Mix just until it holds together. DO NOT
KNEAD.
Turn out the dough onto a floured surface and pat out to about 3/4 inch
thick. Do not over work the dough.
Cut
out the scones with a biscuit cutter. Place the scones on an ungreased
baking sheet. Brush the tops with the egg whites
and
sprinkle sugar on top. Bake for 11 minutes.
(Do
not overbake; bottoms should be tan; sides will still be light.)
Cool on a wire rack. Yields 10 to 12 scones.
Great
for tea party. Serve with Preserves, Devon cream or
Lemon
Curd. These are the best ever.
2
cups flour
4 eggs
2
tsp. baking powder
2 cups grated carrots
1
1/2 tsp. soda
1/2 cup chopped, pecans
2
tsp. cinnamon
1 (8 3/4 oz. can) crushed
2
cups sugar
pineapple, drained
1
1/2 cups oil
Sift flour, baking powder, soda and cinnamon. Add sugar,
oil
and eggs; mix well. Add carrots, pineapple and pecans.
Turn
into 9 X 13 inch greased pan.
Bake
at 350 degrees for 40 minutes or until done.
Frosting
1/2
cup butter
1 tsp. pure vanilla
8
oz. cream cheese
1 box powdered sugar
Cream
together and frost cake.
Chocolate
- Tipped Butter Cookies
1
cup butter softened
1/2 cup sifted powdered sugar
1
tsp. pure vanilla extract
2 cups all-purpose flour
1
(6-oz.) package semisweet 1 Tbsp. shortening
chocolate morsels
1/2 cup finely chopped pecans
Cream butter; gradually add sugar, beating until light and
fluffy.
stir in vanilla. Gradually add flour; mix well.
Divide dough into sixths; cover and chill dough 1 hour. Work with
one portion of dough at a time, keeping remaining dough chilled.
Shape dough into 2 1/2 X 1/2 inch sticks.
Place
on ungreased cookie sheets. Flatten three-quarters of each cookie
lengthwise with tines of a fork to 1/4 inch thickness. Bake at 350
degrees for 12 to 14 minutes.
Remove
to wire racks to cook.
Combine chocolate morsels and shortening in top of a double boiler; bring
water to a boil. Reduce heat to low; cook until chocolate melts,
stirring occasionally. Remove double boiler from heat, leaving chocolate
mixture over hot water.
Dip unflattened tips of cookies in warm chocolate to
coat
both sides; roll tips in chopped pecans. Place cookies on wire racks
until chocolate is firm.
Arrange cookies between layers of wax paper in an
airtight
container; store in a cool place. Yield: 3 1/2 dozen.
Fantabulous Fudge
3/4 cup margarine
(1 1/2 sticks) 1 (12 oz.) pkg. semi-sweet
3 cups sugar
real chocolate chips
2/3 cup can evaporated
milk 7 oz jar Marshmallow
Cream
1 cup pecans or
walnuts, chopped 1 tsp.
pure vanilla
Lightly grease a 9 X 13 inch
pan. Mix margarine, sugar and milk in a heavy 3 quart saucepan.
Bring to a full rolling boil on medium heat, stirring constantly.
Continue boiling for
5 minutes on medium heat or
until candy thermometer reaches 234 degrees, stirring constantly to prevent
scorching.
Remove from heat. Gradually
stir in chips and marshmallow
cream until melted. Add
nuts and vanilla. Pour into pan. Cool at room temperature;
cut into squares.
English Strawberry Trifle
2
(10 3/4 ounce) loaves angel food cake or pound cake
5
cups sliced fresh strawberries, divided
1/4
cup plus 2 Tbls. strawberry schnapps or other strawberry -
flavored liqueur, divided
Custard
(recipe follows)
1/2
cup strawberry preserves
2
cups whipping cream
1/4
cup sifted powdered sugar
2
tsp. strawberry schnapps or other strawberry - flavored
liqueur
Strawberry
fans
1
Tbsp. slivered almonds, toasted
Cut angel food cakes into cubes (about 8 cups). Set aside.
Arrange
enough strawberry slices, cut side down, to line the lower edge of a 14
cup trifle bowl. Arrange half of cake cubes in bowl. Sprinkle
with 2 Tabs. schnapps. Combine remaining strawberry slices and 2
Tabs. schnapps; let stand 30 minutes. Drain strawberries, reserving
2 Tabsp. liquid. Top cake with halp of strawberries. Spoon
2 cups chilled custard over strawberries. Top with remaining cake
cubes; sprinkle with remaining 2 Tabs. schnapps. Spoon remaining
strawberries over cake cubes. Combine preserves and reserved strawberry
liquid, stirring well; spread over layer of strawberries. Spoon
remaining custard over preserves.
Beat whipping cream until foamy; gradually add powdered sugar, beating
until soft peaks form. Add 2 teaspoons schnapps, and beat well; Spread
sweetened shipped cream over trifle. Garnish with strawberry fans
and toasted almonds.
Serve
immediately. Yield; 14 servings.
1
3/4 cups milk, divided
1/4 cup plus 2 tsp. cornstarch
2
cups half-and-half
4 egg yolks
3/4
cup sugar
2 tsp. pure vanilla extract
Combine 1/2 cup milk and cornstarch in a large saucepan;
stir
well. Add remaining 1 1/4 cups milk and half-and-half.
Cook
over medium heat until mixture is thickened, stirring constantly.
Set aside.
Beat egg yolks and sugar at medium speed of an electric
mixer
until thickened. Gradually stir about one-fourth of hot
mixture
into egg mixture to temper the eggs; add to remaining hot mixture, stirring
constantly. Cook over low heat, stirring constantly, 1 to 2 minutes
or until mixture thickens. Remove from heat; stir in pure vanilla.
Let custard cool to room
temperature.
Cover and chill thoroughly. Yield: 4 cups.
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