Tea Sandwiches

Tea sandwiches are traditionally very light, delicate sandwiches cut small enough to be picked up with the fingers. Sometimes, a pair sandwich tongs are used to pick them up. The can be cut into triangles or if you have some small cookie cutters, into shapes. White or wheat bread (with the crusts cut off) can be used for these sandwiches. It is nice to have alternating kinds of bread of the different sandwiches.

Cucumber Sandwiches
After cutting off the crusts of the bread and cutting the bread into triangles or shapes, butter both sides of the bread.

Cut seedless cucumber (sold in gourmet supermarkets, always wrapped in cellophane) into very thin slices, and place between bread slices.

Garnish if desired.

Tuna Sandwiches
Mix one can of tuna (drained) with tuna seasoning and enough mayonaise to make a thick spread.

Spread on prepared slices of bread. You may add thin slices of cucumber if desired along with garnish.

Salmon Sandwiches
Spread cream cheese on prepared slices of bread.

Put thin slices of smoked salmon (Nova is particularly good) between slices of bread.

Egg Sandwiches
Mix sectioned boiled egg and mayonaise (or use store bought egg salad) and season as desired.

Spread on slices of prepared bread. You may add thin slices of cucumber if desired along with garnish.

Watercress Sandwiches
Spread cream cheese on prepared slices of bread.

Cut watercress (sold in cans) into thin slices. Place between slices of bread.

Garnish if desired.

Scones, Lemon Curd and Cream

Scones are traditionally served with afternoon tea accompanied by lemon curd and clotted cream. The following is a basic recipe for scones from Emilie Barnes' If Teacups Could Talk but you can add a variety of things like raisins, fresh apple bits, orange peel, cranberries, and even chocolate chips.

Basic Scones
2 cups flour

1 tablespoon baking powder

2 tablespoons sugar

½ teaspoon salt

6 tablespoons butter

1/2 cup buttermilk

1 lightly beaten egg

Mix dry ingredients and cut it the 6 table spoons of butter until the mix is crumbly.

Pour in the buttermilk and milk together until the dough is sticky. Be careful not toovermix. It should cling together.

Turn out onto a floured surface and shape drop or use a biscuit cutter to form biscuit sized scones. The secret of tender scones is a minimum of handling.

Place on an ungreased cookie sheet and brush with eff for a shiny brown scone.

Bake at 425 for 10-20 minutes, until light brown.

Lemon Curd
Lemon Curd is a traditional tea spread, served with Devonshire (or clotted) cream and scones. This lemon curd comes out rich and smooth, and can be kept refrigerated for up to two weeks.

Wisk 1 cup sugar and 2 large eggs in a bowl until blended. Sitre in ½ cup fresh lemon juice.

Pour into a saucepan and cook over low-medium heat stirring constantly for 20 minutes. Do not let the mixture come to a boil (lest it curdle or burn), but let it gradually thicken.

When the mixture thickly coats the back of a metal spoon, remove pan from heat and stire in 1/4 cup butter until melted.

Pour the mixture into a bowl and cover with plastic wrap. Refrigerate the mixture for at least 4 hours. The lemon curd will thicken as it cools

"Clotted" Cream
We cannot get clotted cream or Devonshire cream here in America, as we do not have the same kind of cows as they do in England. Instead of buying an expensive import, try this simple recipe for "clotted" cream.

1 cup heavy cream

2 Tablespoons confectioner's sugar

1/2 cup sour cream

Mix 1 cup heavy cream and 2 Tablespoons confectioner's sugar using an electric mixer. Whip until stiff peaks form.

Gently fold in sour cream and mix until thick.

Place in refrigerator and chill until time to serve. If made ahead of time, it will keep in the refrigerator up to 4 hours.

Recipe taken from Taking Tea with Alice by Dawn Hylton Gottlied and Diane Sedo.

Mom's Coffee Cake

This coffee cake is a moist, delicious treat! It will scent your whole house with sweet cinammon and sugar, and always brings back fond memories of my mother's kitchen. For tea, you could cut it into small squares and place them on a serving tray.

Combine the following ingredients together in a mixing bowl.

1 ½ cups flour
3/4 cup sugar
2 ½ teaspoon baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 egg

Beat vigorously until batter is smooth. Spread in an 8 x 8 or 9 x 9 pan.

Heat oven to 375 degrees. Combine the following ingredients in a small bowl:

1/3 cup packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
2 Tablespoons firm butter

Mix until crumbly. Sprinkle this crumb mixture over batter. Bake for 25-30 minutes.