Recipes for Afternoon Tea

The bread for tea sandwiches should be untextured, firm, and very thinly sliced. The crust should always be removed after the sandwiches have been spread with the desired filling. Spreading the bread slices with soft butter or herbed cream cheese or mayonaise will help to keep it moist and prevent sogginess. Some traditional fillings for tea sandwiches are thinly sliced cucumbers, watercress, or pate'. Some modern adaptations might be tomato slices with basil, avocado and watercress, or asparagus tips with lemon mayonaise.

1 package active dry yeast

2 tsp. sugar

1 cup warm water

2 cups all purpose flour

1/2 tsp. salt

1 cup warm milk
Dissolve yeast and sugar in warm water. Combine flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture, stir well. Cover with plastic wrap and let stand in a warm place for 1 hour or until batter has doubled. Add warm milk to batter and mix vigorously until well mixed.(will be somewhat runny)

Place several greased crumpet rings on a greased griddle or heavy skillet over medium heat. Pour the batter in rings 1/2 inch deep. Cook until bottom is browned and top is firm with holes in the surface. Carefully remove rings and turn crumpets. Cook a few minutes longer until lightly browned. Continue until batter is used greasing rings each time. Makes about 1 dozen crumpets. Toast and serve with butter and preserves

Cake

5 oz. butter, softened

2/3 cup sugar

3 eggs

1 1/4 cups all purpose flour

Filling

4 oz. butter, softened

3/4 cups confectioner's sugar

1 tbsp. milk

1/2 tsp. vanilla extract

4 tbsp. cherry preserves

Preheat oven to 350. Grease two 7 inch round cake pans. In a mixing bowl cream together butter and sugar, add eggs 1 at a time, beating well. Mix in the flour. Divide evenly into cake pans. Bake 15-20 min. until golden. Let cool in pans 10 min. then turn onto wire racks.

In a medium bowl, cream together butter and powdered sugar. add milk to make a creamy consistency, then add vanilla.

To assemble:spread butter cream on one layer. Carefully spread cherry preservesover butter cream. Add second lsyer. Dust top with confectioners sugar.

2 cups flour

2 tsp. sugar

4 tsp. baking powder

1 tsp. salt

4 tbsp. butter or margerine

1 cup raisins or grated cheese(if using cheese add 1/4 tsp. mustard powder to dry ingredients)

2 eggs beaten with 1/2 cup milk (reserve approx. 2 tbsp. of this to brush tops)

Combine dry ingredients and cut in butter using two knives or a pastry blender. Mix in raisins or cheese. Make a well in center and add egg/milk mixture to form a soft dough. Roll 1/2 inch thick and cut into rounds, or pat into 1/2 inch thick round and cut into wedges. Place on greased pan and bake at 350 degrees for 8-10 minutes. Serve warm with butter and preserves.