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CANDIED
TEA STIRRERS
vegetable cooking spray
34 pieces fruit flavored hard candy--crushed--lemon,
cinnamon etc
2 TBSP light corn syrup
heavy weight plastic spoons
Line a cookie sheet with waxed paper and spray lightly with
cooking spray.
Over low heat, melt crushed candy and corn syrup in saucepan,
stirring frequently.
Spoon candy into bowl-portion of each plastic spoon.
Place spoons on prepared cookie sheet with handles on rims
and spoons level. Allow to completely harden. Wrap each spoon
in clear plastic tied with ribbon.
2 1/4 cups water
3 cups raisins
8 tablespoons (1 stick) cold butter, cut into small pieces
1 cup sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 egg, beaten
The day before baking, make the mixed spice: In
a spice grinder, combine the coriander seeds, cinnamon, cloves,
and allspice. Grind until powdery. Pour into an airtight container.
Add nutmeg and ginger and mix well. Measure out 1 level tablespoon
and store the remainder in a cool place for later use.
Combine the mixed spice with the water, raisins,
butter, and sugar in a medium saucepan. Bring to a boil, then
reduce heat and simmer for 20 minutes. Remove from heat and let
cool completely. Cover and refrigerate overnight.
The next day, let the raisin mixture sit at room
temperature for 1 hour. Preheat the oven to 350°F. Generously
grease a 9-inch round cake pan.
Sift the flour, baking soda, and salt together
into a large bowl. Stir in the raisin mixture and blend well.
Stir in the egg. Pour into the prepared pan. Place on the center
rack of the oven with a pan of water.
Bake until the cake is lightly browned and a skewer
inserted into the center comes out clean, about 1 ¼ hours.
Every hostess should have a SUPERIOR CHOCOLATE CAKE in her repertoire.
Preheat your oven to 350F. Melt ½ cup butter and 4 ounces of chocolate in a double boiler. When this mixture is cool, beat (by hand – this is important not only for exercise but for the perfect outcome of your superior chocolate cake) 4 (room temperature) egg yolks (save the whites you’ll need them later) with ½ teaspoon salt and add to this egg mixture (whilst continuing to beat) 2 cups of sugar and 1 teaspoon of vanilla. Then quickly mix in the cooled chocolate mixture. When the whole thing is blended so that it’s all one color, stir in 1 cup sifted all-purpose flour. Then beat the egg whites till they form stiff peaks and fold them into the cake mixture. Pour the batter into two 8-inch round greased layer pans and bake for about a half hour. Cake is done when an inserted toothpick comes out with no uncooked batter clinging to it. When the layers are cooled, put them together with raspberry jam in the and cover the whole thing with WHIPPED CREAM, which you make by whipping 1 cup of whipping cream with 3 Tablespoons sifted confectioners’ sugar and ½ teaspoon vanilla).
2 c. sugar
3 eggs, room temp
1 stick salted butter, room temp
1/2 c. shortening
3 T. milk
3 c. all purpose unbleached flour
1 t. baking powder
1 t. vanilla extract
Cream sugar, butter, and shortening together until smooth. Beat in eggs, one at a time; then add milk. Stir together flour and baking powder; add in two parts, mixing well. Add vanilla. Cover bowl with plastic wrap and chill for two hours. Preheat oven to 350 degrees.On floured board (or countertop), roll small portion of dough to 1/4 thickness. (Keep rest of dough covered, and if it starts to get soft, put back in fridge to firm it up.) Dip cutters in flour and cut out dough. Lift carefully and gently with spatula to parchment paper-lined cookie sheet; these cookies are tender and delicate and will tear. If they do tear, press a 'patch' of wet dough over the torn area. Place cookies on cookie sheet, about 1/2 inch apart. Bake 10-15 minutes until golden pale brown. Cool on a wire rack.
YIELD: about 5-6 dozen Tea Cakes
1 one-pound box powdered sugar
1-2 t. vanilla or almond flavoring
2-3 T. softened butter
Evaporated milk as needed
Dash of salt
Put all the ingredients (except the milk) in large mixing bowl. Add milk gradually and mix at slow speed until frosting is of consistency to spread on cookies.
INGREDIENTS:
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons white sugar
2/3 cup whole milk
1/2 cup currants (rasins or other dried fruit)
1 egg yolk, beaten
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
4 Tablespoons butter
1 ¾ cups all-purpose flour
¼ teaspoon salt
5 Tablespoons sugar
1 teaspoon baking soda
1 teaspoons cream of tartar
2 eggs
1/3 cup milk
Using a pastry blender, cut the butter into the flour and salt. Mix this until the mixture resembles whole meal. Add the sugar, baking soda, and cream of tartar. Mix well. Beat the eggs with the milk and add to the flour to make a spongy mixture. Place the dough on a well-floured work surface and pat it out to ¾-inch thickness. Cut the dough into rounds with a biscuit cutter. Place the rounds on a baking pan and let them sit for 10 minutes. Bake them in a preheated oven at 450F for 8 minutes. This recipe makes a dozen scones. If you’re expecting a crowd, double the recipe.
8 slices of white bread
thinly sliced cucumber
butter
mustard cress
Butter the bread lightly. Arrange slices of cucumber on the bread so that they overlap slightly but do not pile up in any particular place.Lay a second slice of buttered bread atop the first and press down lightly. Trim the crust ¼ of an inch around and cut diagonally. Arrange the sandwiches on a plate (don’t forget the doily!) and sprinkle with the mustard cress.
Cut the crust off a loaf of fresh white bread and slice as thin as possible. (If you freeze the bread first and use a hot knife you’ll have better luck with this manouevre.) Spread the bread with a mixture of cream cheese mixed with watercress. Spread the filling all the way out to the edge of the bread. Roll the sandwiches. Wrap these firmly and put them in the refrigerator till your guests arrive.
4 medium size eggs
9 ounces of butter
9 ounces of caster sugar
9 ounces of self-rising flour
½ teaspoon of vanilla essence
strawberry jam
half a pint of fresh double cream
1 teaspoon of caster sugar
Preheat your oven to 375F. Grease and flour the bottoms of two 8-inch cake pans. Put the butter in a bowl and beat it until it is soft and creamy. Add in the 9 ounces of sugar and continue to beat until the mixture is light and fluffy. Beat in the eggs one at a time and mix very thoroughly. Add in the vanilla essence and mix. Sift in the flour slowly, folding into the mixture with a metal spoon. Divide the mixture equally between the two cake pans. Place the pans in the center of your oven and bake the sponges for 30 minutes until the sponge is well risen. Remove the pans from the oven and allow the sponges to cool for 5-10 minutes in the pans. Remove the sponges from the pans and allow them to cool down fully on a rack. When the sponge is cold, take one and turn it upside down on a serving plate (a delicate cut glass plate lined with a doily is very good for this purpose.) Spread the sponge evenly with jam and place whipped cream on top. Cover the jam and whip creamed sponge with the second sponge and sprinkle with 1 teaspoon of caster sugar.
First, make a basic pastry dough. Sift 2 cups all-purpose flour. Then re-sift it with 1 teaspoon salt. Measure and combine 1/3 cup shortening and 1/3 cup well-chilled butter. Cut ½ of the shortening mixture into the flour mixture with a pastry blender until it resembles whole meal. Cut the remaining half into the dough until it is the size of small peas (petit pois). Sprinkle the dough with 5 Tablespoons of water. Blend the water lightly into the dough and when you can gather the dough up into a tidy little ball, do so. Put the ball of dough onto a floured work surface and roll it out with a rolling pin into a square no more than 1/8 inch thick. Thinner is better if you can manage to do it without tearing the dough.
Cut the pastry into 4 equal width strips. Upon the four strips place the following four different fillings. - SAUSAGE MEAT, cooked, drained and seasoned with a little dry mustard - CAVIAR mixed with a little soft cream cheese - CREAMED MUSHROOMS: Saute 1 lb sliced mushrooms and 1 Tablespoon spring onion, minced. Combine this with 1 cup hot CREAM SAUCE (Over low heat, melt 2 Tablespoons of butter. Blend in 2 Tablespoons of flour. Stir in – slowly! – 1 cup of milk. Add a very small bay leaf and a small onion into which you’ve inserted 3 whole cloves. Stir the sauce with a wire whisk till it’s thick and smooth. Place it in a 350F oven for 20 minutes. Take it out and strain the sauce. After you’ve combined the CREAM SAUCE with the mushrooms and minced onion, season the whole thing with a little salt and paprika and a pinch of marjoram and 2 Tablespoons of dry white white to taste (Be careful -- not too much tasting!). There. You’ve done it: CREAMED MUSHROOMS. - CHICKEN CROQUETTE MIXTURE: Combine 1 ½ cups chicken, minced, with about ½ cup of the above CREAMED MUSHROOM MIXTURE) and you’ve got CHICKEN CROQUETTE MIXTURE. That’s all there is to it.
Once you’ve got your four fillings placed on your four pastry oblongs, roll each one up like a jelly roll. Chill them in the refrigerator. Then cut them in ½ inch slices and bake them on a greased pan in a 425F oven till they’re a light brown in color.
1 ½ Tablespoons butter
1 spring onion, minced
¼ pound mushrooms
1 teaspoon lemon juice
1 cup Gruyere cheese, grated
1 egg, beaten
¼ cup heavy cream
Salt and white pepper
6 slices of thin white bread, cut into 2 ½-inch rounds
Heat the butter in a medium saucepan. Add the onions and cook over low heat for 2 minutes, then add the mushrooms. Cook until the mushrooms become tender (about 10 minutes) and stir in the lemon juice, salt, and pepper; set aside. Then, combine cheese, egg and cream with salt and pepper.
Preheat your oven to 350F. Butter the bread on one side and place on a slightly greased baking sheet. Drop a dollop of the mushroom mixture onto each bread slice and top with 1 to 2 Tablespoons of the cheese mixture. Bake until the cheese mixture browns slightly. Serve MUSHROOM AND CHEESE CANAPES warm.
One 7 ½ ounce can red salmon, drained
2 ounces smoked salmon, cut into 1 inch pieces
¼ teaspoon grated lemon rind
3 Tablespoons mayonnaise
1 Tablespoon fresh lemon juice
¼ cup minced red bell pepper
2 Tablespoons minced spring onions
1 Tablespoon minced fresh parsley
Dash of freshly ground pepper
8 slices toasted white bread cut in triangles
8 slices toasted brown bread cut in triangles
4 rye crispbread crackers, cut in half
½ cup alfalfa sprouts
Discard the skin and bones from the canned salmon; flake the salmon with a fork. Put the knife blade in your food processor bowl; add the salmon, the smoked salmon, and the next 3 ingredients. Process this until smooth. Pour this mixture into a bowl; stir in the bell pepper and the next three ingredients. Cover the mixture and chill. Spread the salmon mixture evenly over bread and crackers. Top with alfalfa sprouts.
10 slices white bread
2 Tablespoons butter
½ teaspoon thyme leaves
6 ounces cooked prawns, cleaned and chopped
½ cup shredded Swiss Cheese
1/3 cup mayonnaise
½ cup fresh bread crumbs
¼ teaspoon salt, or “to taste” (See cooking “to taste”, page 6, Chapter Four: “Lunch”)
Dill weed
Preheat your oven to 400 F. Using a 2-inch round fluted pastry cutter, cut 2 circles from each bread slice. (Reserve the scraps for crumbs.) In a small saucepan, melt the butter and add the thyme. Brush the bread circles with this mixture. Place them on a baking tray and bake for 10 minutes, until golden. Meanwhile, combine the prawns with the cheese, mayonnaise, breadcrumbs, and salt. When the circles are cool, put a rounded Tablespoon of the prawn mixture on each. Sprinkle your CHEESY PRAWN CANAPES with a pinch of dill and place under the grill for about 3 minutes.
