Anje! (murk3y) wrote in goodecookery,
Anje!
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Victorian Recipes

Here are some sweet and savory recipes from Victorian Recipes. The link for these recipes comes from basje's victorian blog.


Almond Palmiers
1/4c. butter or margarine, softened
1/4c. confectioner’s sugar
1 pkg. (7oz. Tube) almond paste
1 egg
1/2t. almond extract
1/4c. granulated sugar
1 pkg. (17 ¼ oz.) frozen puff pastry sheets, defrosted

Cream butter with confectioners sugar, almond paste, egg and almond extract until smooth. Set aside.

Sprinkle counter or pastry cloth evenly with 1 Tablespoon of the granulated sugar and top with one of the sheets of pastry. Roll pastry sheet into a 12-inch square and sprinkle top with another tablespoon of granulated sugar. Repeat using the remaining granulated sheet of pastry.

Spread one-half of the almond paste mixture evenly over the top of each rectangle, then starting on both sides, toll each sheet of pastry up, jellyroll fashion form both sides toward the middle, with rolls meting in the center, forming a classic palmier shape. They should look like an ancient scroll all rolled up. Firmly press together to keep tight during baking. Wrap and chill well, at least 2 hours or up to 3 days.

Preheat oven to 400 degrees and arrange oven rack to center position. Cut into ½ inch slices and arrange about 2 inches apart on greased or parchment lined baking sheets. Bake about 10-12 minutes or until lightly browned. Remove form pan and cool over a rack. Recipe yields about 4 dozen palmiers.



Banbury Cakes
1lb/ 450g frozen puff pastry, defrosted
1oz/ 25g/ 1/4 cup mixed peel
2oz/ 50g/ 4 tbsp butter
½ tsp allspice
3oz/ 75g/ 6 tbsp soft brown sugar
1 tbsp rum
4oz/ 100g/ 2/3 cup currants
beaten egg
caster sugar

Roll out the pastry on a well-floured board and using a tea plate as a guide cut out 6-8 circles. Mix all the remaining ingredients together, except the beaten egg and caster sugar, and divide equally among the pastry rounds. Dampen all round the edges with water, then draw up over the filling and seal in the center; lightly flatten. Place the cakes, seal side down on a greased baking sheet and make three little slits on the top. Bake at gas mark 7, 450 degrees F, 220 degrees C for 20 minutes. Just before the cakes are ready brush with a little egg and sprinkle over a little sugar then return to the oven for a few minutes.



Brownie Torte
1 tablespoon fine, dry bread crumbs
2 tablespoons unsweetened cocoa powder
1 cup finely ground blanched almonds
6 tablespoons sifted all-purpose flour
¼ teaspoon salt
½ (1 stick) unsalted butted, softened
1 1/3 cups granulated sugar
3 eggs, separated
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
Confectioners sugar for garnish
Pesticide-free edible blossoms and leaves, for garnish

1. Preheat the oven to 325 F. Butter a 9-inch springform pan. In small bowl, mix together the bread crumbs and 1 tablespoon of the cocoa. Coat the bottom of the pan and halfway up the side with the crumb mixture tapping out any excess.

2. In a medium size-bowl, combine the almonds, flour and the remaining 1 tablespoon of cocoa and salt. Mix the ingredients until blended

3. In the small bowl of an electric mixer, cream the butter granulated sugar at medium speed, until light and fluffy.

4. Beat in the melted chocolate and the vanilla until blended. Gradually fold in the almond mixture.

5. Using clean beaters, beat the egg whites at high speed until stiff peaks form. Gradually fold the egg whites into the chocolate mixture. Gently spread the batter evenly in the prepared pan.

6. Bake the torte on a baking sheet in the lower third of the over for 35 to 40 minutes, until a cake tester inserted in the center comes out clean. Cool the torte on a rack for 5 minutes.

7. Run a knife around the edge of the torte to loosen it. Remove the side of the pan, then cool the torte completely.

8. Place a 9-inch doily over the top of the cooled torte. Sift the confectioners’ sugar over the top of the torte. Lift the doily straight up. The torte can be served on a glass plate decorated with blossoms and leaves.



Cheddar Cheese Wafers
2 cups sharp cheddar cheese, shredded
2 cups self-rising flour
2 cups crispy rice cereal
2 sticks butter, softened
1 teaspoon salt
½ teaspoon red pepper

Mix all ingredients by hand in a large bowl. Roll into small balls. Place on an un-greased cookie sheet and flatten each with a fork. Bake at 350f for ten minutes. Makes 3 dozen!



Cheese Straws
8 ounces sharp cheddar cheese, grated
1 teaspoon baking powder
1 stick of butter
1 teaspoon salt
1 ½ cups of unsifted flour
¼ teaspoon red pepper

Mix cheese and butter together in a large bowl. Add remaining ingredients and mix well by hand. Place dough in a cookie press. Use the small center star insert to push out 2 inch long straws. Bake on an ungreased cookie sheet at 375 F for 10 to 12 minutes. Makes 7-8 dozen straws.



Coconut Cookies
1/3 cup sweet butter, softened
1/2 cup superfine granulated sugar
1 egg
3/4 cup all-purpose flour
1/3 cup dried coconut

Preheat the oven to 325 degrees.
Cream the butter and sugar together until light and fluffy.
Beat in the egg, then fold in the flour and coconut. Drop by the
Teaspoon onto greased baking sheets and bake for 10 to 15
Min. Let cool on a wire rack. Makes 21 to 24.



Coconut Macaroons
Almond macaroons have been popular sweetmeats in England since medieval times. Coconut macaroons are a Victorian version of the original recipe using dried coconut in place of ground almonds. Made this way, children love them! Top with a sliver of candied cherry or tint them the palest pink with a drop or two of red food coloring.

Ingredients
Rice paper
1 cup confectioners’ sugar
3 cups dried coconut
2 egg whites
Glace cherries, sliced

Lay the rice paper on an ungreased baking sheet with the smooth side uppermost. Preheat the oven to 325 degrees F.
Whisk the egg whites until stiff. Whisk in the sugar, then fold in the coconut. Pile the mixture in twelve pyramid shapes on the rice paper. Top each pyramid with a small slice of cherry.
Bake for 20 to 30 minutes, or until a pale golden brown.
Leave on the baking sheet until cold. Tear around the rice paper to separate. Makes 12.



Cranberry Orange Muffins
9 ounces quick oats
1 1/2 cups all-purpose flour
2 cups buttermilk
2 teaspoons baking powder
1/2 pound light brown sugar

11/2 teaspoon salt,
1 ½ sticks margarine, melted & cooled
3/4 teaspoons baking soda
3 eggs, slightly beaten
3/4 cup chopped fresh cranberries
2 tablespoons orange zest

Mix together oats and butter milk in a large bowl. Sprinkle brown sugar on top and let mixture stand for one hour.

Preheat oven to 400 F. Grease mini-muffin tins. Mix melted margarine with eggs and set aside. Sift together flour, baking powder, salt, and soda. Mix egg mixture with oat mixture. Add flour mixture, zest, and cranberries. Mix together gently.
Spoon into mini-muffin tins and bake for 7-10 minutes. Makes 6 dozen



Cream Cheese, Celery & Walnut Sandwiches
4 ounces cream cheese, room temperature
1/4 celery heart, very finely chopped
1/4 cup diced walnuts
White or whole wheat bread
Parsley sprigs, for garnish

In small bowl, beat cream cheese until smooth. Mix in celery and walnuts. Make sandwiches with cheese mixture. Trim off crust of bread and cut sandwiches into rectangles and triangles. Garnish with sprigs of parsley.



Cream Cheese & Pineapple Sandwiches
For the Sandwiches

20 to 24 slices brown or fruit bread
Cinnamon or Honey Butter

For the Filling

1 cup cream cheese, beaten
¼ cup slivered almonds
½ cup finely chopped fresh or canned pineapple
Salt and freshly ground pepper


Mix all the filling ingredients to a spreadable past, using a fork. Spread 10 to 12 slices of bread with the Cinnamon or Honey Butter, then with filling. Top with a second slice of bread Crust and cut as desired. Makes 10 to 12 sandwiches.



Cream Scones
Ingredients

1 cups flour sifted with
3 teaspoons baking powder
½ teaspoons salt
2 tablespoons sugar
¼ cup butter
½ cup cream
2 beaten eggs

Cooking Instructions

Cut butter into sifted dry ingredients. Combine eggs and creams and add. Pat to ¾ -inch thick. Cut in squares or triangles, sprinkle with sugar and bake at 375 degrees until lightly brown, about 20 minutes. Serve hot with any jams, preserves or Traditional Tea Spreads.



Crumpets
Ingredients

2 teaspoons yeast
1 teaspoon sugar
¼ cup warm water
1/3 cup milk
1 egg, lightly beaten
4 tablespoons butter, melted, divided
1 cup all-purpose flour
½ teaspoon salt

Cooking Instructions

Mix yeast with sugar, add water and let stand about 5 minutes until foamy. Stir in milk, egg and 1 tablespoon 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-inch flan rings and bottom of heavy frying pan with remaining melted butter. Heat over low flame and place 2 tablespoons 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. Serve warm with preserves and Devonshire cream.



Cucumber Tea Sandwiches
16 slices of cracked wheat bread
2 teaspoons lemon juice
1 8-ounce package cream cheese
1 medium cucumber, sliced thin
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
carrot curls

Remove crust from bread and cut into rounds. In a small bowl, combine cream cheese, chives, parsley, and lemon juice. Blend well. Spread each cutout with cream cheese mixture. Top with a cucumber slice and garnish with a carrot curl. Store in refrigerator. Makes about 32 sandwiches.



Date Nut Bars
1 cup butter, melted
1 cup white sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
15 ounces chopped dates
2 cups chopped walnuts
1 1/2 cups flour, sifted
1 teaspoon baking powder

Mix butter and sugar. Add eggs and vanilla. Stir in dates and nuts. Fold in flour and baking powder. Spread on greased 9X13 inch pan. Bake at 350 degrees for 30 minutes. Cool and cut into squares. Roll in powdered sugar.



Date Nut Muffins
18 ounces quick oats
3 cups all-purpose flour
1-quart (4 cups) buttermilk
4 teaspoons baking powder
1 pound light brown sugar
1-teaspoon salt
1 ½ cups (3 sticks) margarine, melted & cooled
1 ½ teaspoons baking soda
6 eggs, slightly beaten
1 cup chopped pecans
1 cup chopped dates

Mix together oats and buttermilk in a large bowl. Sprinkle brown sugar on top and let mixture stand for one hour.

Preheat oven to 400 F. Grease mini-muffin tins. Mix melted margarine with eggs and set aside. Sift together flour, baking powder, salt, and soda. Set aside. Mix egg mixture with oat mixture. Add flour mixture, pecans, and dates. Mix together gently.

Spoon muffin batter into mini-muffin tins. Bake 7-10 minutes. Makes 12 dozen mini-muffins. These muffins freeze well.



Dilled Cucumber Sandwiches
1 pkg. (8 oz) cream cheese, soft-ended (light is fine)
1 garlic clove, crushed
1 fresh lemon, zest and juice
2-3 tsp salt or to taste
1-2 cucumbers, thinly sliced
1 loaf thinly sliced sandwich bread
fresh dill sprigs, garnish

Beat cream cheese with the garlic, lemon zest and juice until well blended. Season with dill and salt. Cut bread slices out into 2 ½ inch rounds with a cookie cutter, then spread lightly with the cream cheese mixture. Top each round with a thin slice of fresh cucumber. Pack cream cheese mixture into a pastry tube fitted with a large star tip (we used tip #4B) and pipe a rosette in the center of each cucumber slice. Garnish with a small sprig of fresh dill and serve immediately. Recipe yields about 24 finger sandwiches.



English Egg Salad Sandwiches
4 hard-cooked eggs, chopped
2 slices crisp-cooked bacon, crumbled
4 tablespoons drained, finely chopped black olives
¼ cup mayonnaise
½ teaspoons mustard
¼ teaspoon salt
1/8 teaspoon pepper
sliced bread
softened butter

Hard boil 4 eggs. Fry 2 slices of bacon until crisp. Refrigerate eggs and bacon until cool. Finely chop 4 tablespoons of well drained pitted olives.

Peel cooled eggs and finely chop. Place chopped eggs in a small bowl, crumble the crisp bacon, and add teh chopped olives. Then combine with the mayonnaise, mustard, salt, and pepper. Chill for at least 20 minutes before making sandwiches.

Spreak a thin layer of softened butter on each slice of bread to prevent the sandwiches from becoming soggy. Take one half of the slices and spread egg salad filling to edges of bread. Cover each with the remaining slices to make closed sandwiches. Trim the crust off each, then cut sandwiches into squares.

Make one tea sandwich per guest; there are 4 squares per whole sandwich. To serve, place sandwich squares on a tray garnished with parsley springs and fruit.

NOTE: To keep sandwiches fresh for up to six hours on the tray, place a dampened paper towel (rung out very well) over sandwiches, cover with plastic wrap and refrigerate.

Egg hint: Immerse hot hard-cooked eggs in cold water until cool, them remove shells. Use immediately or refrigerate in a plastic bag or covered dish. Then use within several hours.



Elegant Sugar Thins
8oz/ 225 g butter
½ tsp/ 2.5 ml salt
8 oz/ 225 g caster (superfine) sugar
1 tsp/ 5 ml baking powder
1 egg, beaten
1 tbsp/ 15 ml double (heavy) cream
10 oz/ 185 g plain flour, sifted
Flavoring: vanilla essence or lemon juice or ground ginger
extra caster (superfine) sugar

Cream the butter and sugar, then add the egg, cream, flour, baking powder, and salt, Divide the dough into three and flavor each piece differently. Form the dough into long rolls about 2 in/5 cm in diameter and wrap each one in foil. Put in the refrigerator overnight. Preheat the oven to Gas 5/ 375 degrees F/ 190 degrees C. Take dough from refrigerator and cut off very thin slices. Place on baking tray and sprinkle with sugar. Bake for about 5 minute---they should be pale golden. Cool on a wire rack.

The dough keeps well. So any that is not used can be rewrapped and replaced in the refrigerator.



Father Christmas Shortbread
3 cups all-purpose flour
1 egg
½ teaspoon baking powder
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
Candies or dried currants for garnish

1. In a large bowl, stir together the flour and baking powder

2. In the large bowl of an electric mixer, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes. Add the egg and vanilla. Beat until blended. Gradually beat the dry ingredients into the butter mixture at low speed. Mixing well after each addition and scraping the beaters frequently.

3. Turn the dough out on a lightly floured surface. Using a rubber spatula to lift and turn the dough. Gently knead it until it is smooth and forms a ball. Divide the dough in half. Gather each half into a ball and wrap in plastic wrap. Refrigerate for several hours.

4. Preheat the oven to 325 degrees F.

5. On a lightly floured surface, roll the chilled dough. 1 ball at a time, to a thickness of ½ inch. Cut with 2 ½- or 3-inch cookie cutters.

6. Put the cookies on unbuttered baking sheets. Garnish them with candies or dried currants.

7. Bake on a low rack for 20 to 25 minutes, until the cookies begin to color lightly. They should not brown. Cool them on a rack. Store them in airtight containers.



Ginger Snaps
Ingredients

1 cup butter or margarine, softened
4 cups all-purpose flour
1 cup white sugar
1/3 cup molasses
1 egg
½ teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon salt

Cooking Instructions

Cream the butter for 2 minutes at medium speed. Add 2 ½ cups of flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda, and salt. Mix well on medium-high speed. Stir in the remaining flour until blended. Cover and refrigerate dough for at least 2 hours. Preheat oven to 350 degrees. Remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough. Roll dough into balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in white sugar. Preheat oven to 350 degrees. Bake for 11 minutes. Let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. Cool completely and store in airtight containers.



Gingerbread
Gingerbread was a great favorite of the poet William Wordsworth, usually made by his sister Dorothy.

8 oz/ 250 g/ 2 ¼ cups plain flour
4 oz/ 100g/ ½ cup butter
5 oz/ 125 g/ 10 tbsp muscovado sugar
2 tsp ground ginger
pinch of ground cinnamon

Put the flour and spices into a mixing bowl and rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, using a little water, and mix to a firm dough. Press firmly into a lined and lightly greased square tin (the mixture should be about ½ inch thick). Bake at gas mark 3, 325 degrees F, 160 degrees C for about 30 min. Remove from the oven and cool on a wire tray, then cut into fingers.

To make gingerbread men, make as above, but roll out on a lightly floured board to about ¼ inch thick, and using a special gingerbread men cutter, cut out the men. Place on a greased baking sheet and bake for about 15-20 min. When cooked, cool on a wire rack then, using an icing bag, pipe on the faces and buttons down the front.



Grandma Lucy's Orange Crispies
Ingredients

1 cup sugar
1 cup shortening
1 large egg
1-1/2 teaspoons orange extract
1-1/2 cups all-purpose flour
1 teaspoon salt

Cooking Instructions

Makes 5 dozen
Preparation: 15 minutes
Bake: 10 minutes per batch

Beat 1 cup sugar and 1 cup shortening at low speed with an electric mixer until creamy. Add egg and orange extract, beating until blended. Gradually add flour and salt, beating dough until light and fluffy after each addition.

Drop mixture by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheets.

Bake at 375 degrees for 10 minutes or just until edges begin to brown; remove to wire racks to cool.



Ham & Pineapple Tea Sandwiches
16 slices whole wheat bread
½ tablespoon honey mustard
¼ pound lean cooked ham, chopped finely in a food processor
32 tiny wedges of fresh pineapple
1 tablespoon mayonnaise
fresh cilantro

Remove crust from bread and cut out into desired shapes. Mix ham, mayonnaise, and mustard together. Spread mixture over each bread cutout. Top with fresh pineapple and cilantro. Makes 32 sandwiches.



Ladyfingers
3 large eggs, separated
Pinch of salt
1 teaspoon vanilla extract
2/3 cup sifted cake flour
½ cup plus 1 tablespoon superfine granulated sugar
Confectioners’ sugar

Makes about 36

Preheat the oven to 300 degrees F.

Beat the egg yolks, vanilla, and ½ cup of sugar with a balloon whisk until the mixture ribbons or leaves a distinct trail when the whisk is drawn through the mixture.

In a separate bowl, beat the egg whites with the salt and the remaining tablespoon of sugar until they peak.

Mix the flour into the yolk mixture. Fold in the beaten egg whites. The mixture should be airy.

Fit a pastry bag with a plain ½-inch nozzle. Pipe four-inch lengths of the mixture onto lightly but evenly buttered and flour-dredged baking sheets.

Dust lightly with confectioners’ sugar, brushing away any surplus on the sheet with a dry pastry brush.

Bake for 15 to 20 minutes. Remove with a spatula to a wire rack to cool. Dust with extra confectioners’ sugar.

Variation

Take two ladyfingers and spread the first generously with sieved homemade raspberry or apricot jam. Pipe on a column of sweetened whipped cream. Lay the second biscuit on top.



Lancashire Cheese Scones
These little scones make a delightful savoury, and you can ring the changes by using cheese from different regions, such as Cheddar, Wenslydale, or Cheshire. Serve them warm, split, and lightly buttered.


6 oz/ 150 g/ 1/2 cups self-rising flour
1 egg
1 oz/ 25 g/ 2tbsp margarine
4 oz/ 100 g/ ½ cup Lancashire cheese, grated
a little milk
pinch of salt
pinch of cayenne pepper
a little beaten egg

Put the flour and margarine into the food processor and process until the mixture resembles coarse breadcrumbs. Add the cheese, salt, and cayenne and process to mix-just a few seconds. With the machine switched on add the egg, together with just enough milk to make a soft pliable dough. Roll out on a lightly floured board and cut into rounds using a pasty cutter. Place on a greased baking tray, brush with beaten egg, and bake for about About 20 minutes at gas mark 7, 425 degrees F, 200 degrees C.



Lemon Bars
2 sticks (8 ounces) butter
2 cups flour
1/2 cup confectioners sugar
4 beaten eggs
2 cups sugar
4 tablespoons flour
4 tablespoons lemon juice
confectioners sugar

Blend butter, 2 cups flour and confectioners sugar. Pat into a 13X9X2 inch pan. Bake in a preheated 325 degree oven for 20 minutes. To prepare second layer, blend together eggs, sugar, 4 tablespoons flour and lemon juice. Pour over first layer. Return to oven and bake at 325 degrees for 20 minutes. Loosen around edges, cut into bars and sift confectioners sugar over the top while warm.



Lemon Glazed Cake
Cake

1 cup unsalted butter, softened
½ teaspoon salt
2 cups of sugar
1 cup buttermilk
3 eggs, room temperature
3 tablespoons of fresh lemon juice
3 cups of all-purpose flour, sifted
2 tablespoons lemon zest
½ teaspoon baking soda

Preheat oven to 325 F. Grease and flour a 10-inch tube pan. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, on at a time.

Sift together flour, baking soda, and salt. Stir this dry mixture into egg mixture, alternating with buttermilk. Begin and end with dry ingredients. Add lemon juice and zest. Pour batter into tube pan. Bake for 1 hour and 5 minutes or until cake tester inserted into the middle comes out clean. Cool in a pan for at least 15 minutes. Remove cake from pan and spread on glaze while still warm.

Lemon Glaze

½ pound powdered sugar
¼ cup unsalted butter, room temperature
¼ cup fresh lemon juice

Cream sugar and butter together. Mix in juice. Spread over warm cake.



Lemon Melting Moments
Cookies

¾ cup butter, softened
1/3 cup Dixie Crystals confectioners sugar
1 ¼ cups all -purpose flour
½ cup cornstarch
1 tbsp. fresh lemon juice
1 tsp. freshly stripped lemon zest

Beat butter with confectioners sugar until smooth. Whisk flour with cornstarch and gradually stir into butter mixture. Blend in the lemon juice and lemon zest.

Divide dough in half: shape into two rolls. Wrap tight in plastic wrap and chill well, at least one hour or over night.

To bake, preheat oven to 350 degrees and arrange oven rack to center position. Slice dough into ¼ inch slices and place about 1 inch apart on an ungreased baking sheet. Bake 10-12 min. or until cookies are set. Cookies will not brown. Move cookies to a rack and cool thoroughly before glazing. Recipe yields about 4 ½ dozen cookies.

Glaze

1 ½ to 2 cups Dixie Crystals confectioners sugar
½ tsp. lemon extract
cream or milk to form a good drizzling consistency

Whisk the confectioners sugar with the lemon extract and cream or milk to form a good drizzling consistency. Arrange cookies over a large rack or on a sheet of waxed paper and scatter drizzle in a zig-zag fashion randomly over the cookies. Allow cookies to stand until glaze has dried, about 20 minutes or so.



Lemon Poppy Muffins
3 cups unbleached all-purpose flour
1 cup sour cream
3 eggs
1/3 cup lemon juice
1½ teaspoons baking soda
½ teaspoon salt
1½ teaspoons baking powder
1½ teaspoons vanilla extract
¼ cup poppy seeds
¾ cup unsalted butter, softened
1 teaspoon grated lemon zest
1 cup plus 2 tablespoons sugar, plus additional for garnish

1. Preheat the oven to 375 F. Line 30 muffin cups with paper liners.

2. Sift together the flour, baking powder, baking soda, and salt

3. Cream the butter and sugar in the large bowl of an electric mixer at medium speed until fluffy, scraping the side of the bowl often. Add the eggs, one at a time, beating well after each addition.

4. Add the flour mixture alternately with the sour cream, lemon juice, and vanilla, beating at low speed until blended. Fold in the poppy seeds and lemon zest.

5. Fill the lined muffin cups two thirds full. Sprinkle the tops with sugar, if desired.

6. Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean. Cool the muffins on a rack before serving.

Makes 30 Muffins



Madeleines
3 eggs, plus 1 egg yolk
1 1/4 cups sifted all-purpose flour
2/3 cup superfine sugar
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons lemon juice
1 teaspoon vanilla extract
Pinch of salt

1. Preheat the oven to 375 degrees. Spray 24 madeleine molds with a non-stick coating.

2. In the small bowl of an electric mixer, beat the eggs and yolk and the sugar at high speed until pale and thick, about 5 minutes.

3. Beat in the lemon juice, vanilla, and salt. Gradually fold in the flour until it is well mixed. Drizzle the butter over the batter and thoroughly fold it in.

4. Cover the bowl and refrigerate the batter for 30 minutes.

5. Spoon 1 tablespoon batter into each mold. Do not spread the batter out.

6. Bake the madeleines on a baking sheet for 20 to 25 minutes, until the edges are lightly browned and a cake tester inserted into the center of one madeleine comes out clean.

7. Carefully loosen the edges of the madeleines with a knife. Invert onto a rack to cool. Madeleines are best served the day they are baked.



Olive Nut Tea Sandwiches
16 slices cracked wheat bread
¼ cup chopped olives
1 8-ounce package cream cheese, room temp.
1 tablespoon mayonnaise
¼ cup chopped walnuts
sliced olives and parsley for garnish

Remove crusts from bread and cut into desired shapes.
Mix together cream cheese, walnuts, chopped olives and mayonnaise. Spread evenly over each cut-out. Garnish with
an olive slice and a piece of parsley.



Olive Tea Sandwiches
Ingredients

1 (7.5-ounce) jar pimiento-stuffed olives, drained and chopped
1/2 small onion, diced
2 hard-cooked eggs, chopped
1 cup toasted pecans, chopped
1 cup reduced-fat mayonnaise
36 thin white bread slices

Cooking Instructions

Makes 18 sandwiches
Preparation: 40 minutes
Chill: 1 hour

Stir together first 5 ingredients. Cover and chill 1 hour.

Spread olive mixture on one side of 18 bread slices; top with remaining bread slices. Trim crusts from sandwiches; cut each into triangles, or cut with decorative cookie cutters.



Orange Galettes
These small tarts filled with orange sauce add a wonderful color to any fall occasion.

Tart Shells

2 cups all-purpose flour
4-5 tablespoons cold water
½ cup shortening
½ cup butter, chilled
Pinch of salt

Mix together flour and salt. With a pastry blender, cut the butter and shortening into flour until mixture resembles coarse meal. Add cold water, a little at a time, until the mixture is moist enough to form a ball. So not over mix. Cover and chill for 15 minutes.

Preheat oven to 350 F. On a floured surface, roll pastry out with a rolling pin. Grease mini-muffin tins. Cut pastry into 3-inch circles and press each circle into a mini-muffin cup. Bake for 8-10 minutes. Cool completely.

Filling

¾ cup sugar
2 ½ tablespoon cornstarch
2 tablespoons butter
1/8 tablespoon salt
2 tablespoons lemon juice
1 medium can mandarin oranges
½ cup fresh orange juice
½ cup water
1 6 ounce bag semi-sweet chocolate morsels (melted)
1 tablespoon orange zest

In a small sauce pan, combine sugar, cornstarch, and salt. Gradually stir in orange juice and ½ cup water over medium heat. Bring mixture to boiling and continue for 1 minute. Remove from heat. Stir in orange zest, lemon juice, and butter. Cool.

Fill each shell with 1 tablespoon of mixture, top with 1 orange section and drizzle water over the top. Makes about 48 tarts.



Raspberry Tea Sandwiches
16 slices white bread
½ cup fresh raspberries
1 8-ounce package of cream cheese, room temp.
3 tablespoons raspberry preserves
Fresh mint leaves

Remove crusts from bread and cut into desired shapes with a cookie cutter. In a small mixing bowl, combine cream cheese and raspberry preserves. Spread a thin layer of the mixture on each cutout. Garnish with fresh raspberries and mint. Makes 32 open-faced sandwiches.



Royal Raspberry Tea Cakes
Ingredients

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup seedless raspberry preserves

Cooking Instructions

Makes 2-1/2 dozen
Preparation: 25 minutes
Bake: 20 minutes per batch

Beat butter and sugar at low speed with an electric mixer until creamy. Add vanilla extract, beating until blended.

Combine flour and salt in a small bowl; gradually add to butter mixture, beating just until blended after each addition.

Shape dough into 1-inch balls; place 2 inches apart on lightly greased baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation; fill evenly with raspberry preserves.

Bake at 325 degrees for 15 to 20 minutes or just until edges begin to brown. Remove to wire racks to cool.



Rich Chocolate Cake
Cake
6 oz/ 150 g/ 1 ¾ cups self-rising flour
2 large eggs, separated
6 tbsp each water/oil
6 oz/ 150 g/ ¾ cup caster sugar
1 tbsp rum
1 ½ oz/ 40 g/2 tbsp cocoa

Filling
3 oz/ 75 g/ 6 tbsp butter
6 oz/ 150g/ ¾ cup icing
2 tbsp warm water
a few drops vanilla essence
sugar

Icing
4 oz/ 100g/ ½ cup icing
2 tsp cocoa
sugar
warm water

Put the flour, cocoa, oil, rum and egg yolks into a large mixing bowl and beat well with a wooden spoon. Whisk the egg whites until stiff. Then, using a metal spoon, fold into the chocolate mixture. Divide the mixture between two 8-inch (20 cm) sandwich tins and bake at gas mark 4, 350 degrees F, 180 degrees C for about 35 minutes. Remove from the oven and cool on a wire rack.

To make the filling, beat the batter and sifted icing sugar together with a tablespoon or two of warm water and one or two drops of vanilla essence until smooth. Use to sandwich the two cakes together.

To make the icing, dissolve the cocoa in a tablespoon of hot water. Sift the icing sugar into a bowl and beat in the cocoa mixture, adding a little more warm water. The icing should only be drizzled on the top of the cake.



Rich Shortbread
Ingredients
1 ½ cups of all-purpose flour
5 to 6 tablespoons sugar
½ cup (1 stick) sweet butter, cubed
1 large egg yolk, lightly beaten

Makes 36

Lightly butter an 8-inch square nonstick baking pan. Preheat the oven to 350 degrees F. Rub the flour into the butter until sand like in texture. Toss in 4 tablespoons of the sugar, mixing well. With a fork, mix in the yolk to form a rough, dryish paste. Press the mixture evenly into the pan. Prick all over in rows at ¼-inch intervals. Sprinkle with the remaining 1 to 2 tablespoons sugar. Bake for 20 minutes. Reduce the oven temperature to 200 degrees and continue baking for 50 minutes to 1 hour, or until golden brown. Cut into 1-by-2 inch fingers while still warm. Leave to cool completely in the pan. Shortbread stores well in an airtight tin; it also freezes for up to 6 months.



Savory Tartlets
Short crust pastry:
1 package (3 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
1 cup White Lily all-purpose flour (or cake flour)

Blend softened cream cheese and 1/2 cup butter. Stir in flour just until blended. Chill about 1 hour.

Preheat oven to 325 degrees. Shape dough into 24 1-inch balls and press into ungreased 1 1/2 inch mini-muffin cups or tart pans (to make shallow shell).

Filling:
¾ cup grated sharp cheddar cheese
½ cup milk
1 egg
oregano and basil (fresh or dried), finely chopped
fresh chopped parsley
salt and pepper to taste

Sprinkle each shell with 1 tablespoon of cheese. Whisk together egg, milk, salt and pepper. Pour into pastry shells and sprinkle with herbs. Bake 15 to 20 minutes or until pastry is golden and filling is set. Serve warm.



Simple Scones
1 3/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt, necessary
1/3 cup sugar
3/4 cup unsalted butter, cold,cut into bits
1 1/3 cups old fashioned oats
1/2 cup dried currants, raisins or dried cranberries (optional)
1/2 cup buttermilk
1 large egg, lightly beaten

1. Preheat oven to 375 degrees.
2. Combine first 5 ingredients in a food processor or bowl.
3. Add butter and process until it resembles coarse meal.
4. Add oats, currants and buttermilk and stir mixture until dough just sticks together.
5. (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
6. Roll out dough to 1 inch thickness.
7. (in circle) cut into pie shaped pieces or cut with cookie cutter.
8. Arrange on a slightly greased baking sheet.
9. Gently brush scones with egg and bake 20 minutes or until golden.
10. Serve with Apple Butter.
11. Enjoy.



Strawberry Muffins
18 ounces quick oats
1 quart (4 cups) buttermilk
1 pound light brown sugar
1 ½ cups (3 sticks) margarine, melted & cooled
6 eggs, slightly beaten
1 12-ounce jar strawberry preserves
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 ½ teaspoon baking soda

Mix together oats and buttermilk in a large bowl. Sprinkle brown sugar on top and let mixture stand for one hour.

Preheat oven to 400 degrees F. Grease mini-muffin tins. Mix melted margarine with eggs and set aside. Sift together flour, baking powder, salt, and soda. Mix egg mixture. Add flour mixture and preserves. Mix together gently.

Spoon batter into muffin tins and bake 7-10 minutes. Makes 12 dozen mini-muffins. These muffins freeze well.



Sugar Cookies
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
5 cups flour
4 teaspoons baking powder
1/2 cup sugar (for rolling)

Cream butter and sugar. Add eggs and vanilla. Mix flour and baking powder into mixture. Chill. Roll and cut out Nativity shapes. Sprinkle with colored sugar. Bake at 350 degrees for approximately 12 minutes.



Tea Cakes
(from Mammaw Thompson, Saturdays and Teacakes)

Preheat the oven to 375 degrees.

Ingredients

Gather these ingredients (Mammaw always used these brands, but you can substitute your own brands) :

1 3/4 cups of Martha White self-rising flour
1 cups of Dixie Crystal Sugar
2 large eggs
2 teaspoons of vanilla flavoring

Cooking Instructions
Blend margarine and sugar until creamy. Beat eggs and blend. Add vanilla, then flour, and blend. (You can blend the ingredients with a potato masher, then stir with a long wooden spoon.) Gather the mixture into a loose ball and sprinkle lightly with flour.

Lightly flour the surface you'll use for rolling, then roll out the dough. Next remove about half of the dough onto the cutting surface and roll it out with a rolling pin to a thickness of baout 1/4 inch. Cut circles in the dough with a teacup, glass or cookie cutter about 2-3 inches in diameter. (Dip the rim of the cup in flour between cuttings to prevent the dough from sticking.)

Place the circles on a baking sheet that has been lightly buttered or use a nonstick baking sheet. Set the cookies about 1 inch apart on all sides. Sprinkle sugar lightly over each cookie. Repeat for the second half of the dough. (Refrigerate the dough if it will sit for more than ten minutes. Chilled dough is easier to roll out and cut.)

This recipe should produce a batch of about 20 teacakes. Place the cookies in the preheated oven for about 15 minutes. The cookies are done when they are lightly browned. Remove them from the oven and let them cool a little before you life them off the baking sheet to eat them.

I hope you make Teacakes with someone you love very much. That's when they taste the very best.



Tea Cookies
Cream:
2 sticks margarine or butter
1 cup sugar

Add:
1 egg yolk

Mix and add:
2 cups flour
2 1/2 tsp. cinnamin

Place 1-inch balls on ungreased cookie sheet 2 inches apart. Press to desired thinness with a glass dipped in flour. Brush with egg white and sprinkle with colored sugar or ground nuts.

Bake at 350 degrees for approximately 10 minutes. Remove immediately as these cookies are very thin and will continue to brown after being removed from oven. Yields 6 dozen cookies.



Victoria Sponge
Named after Queen Victoria, this is a delicious light-as-air sponge made in two layers and sandwiched together with a filling of raspberry jam and buttercream.

3 eggs
¾ cup caster sugar
½ cups self-raising flour
3 tbsp jam
¾ cup icing (confectioners) sugar
¾ cup butter
2 tbsp warm water

Lightly grease and line base of 2 x 7-inch round sandwich tins. Beat the butter and sugar together in a bowl until gale and creamy. Bear in the eggs, one at a time, adding a tablespoon of flour with each egg. Fold in the remaining flour. Divide the mixture equally between the two tins and bake at gas mark 4, 350 degrees F, 180 degrees C for about 20 minutes until well risen, golden brown and firm to touch in the center. Remove from the oven and allow to cool for about ten minutes before turning out onto a wire cooling rack. To make the buttercream, soften the butter, gradually beat in the sugar, and finally beat in the water.

Spread the base of one cake with the jam then carefully spread the buttercream on top. Place the other cake on top, and press down lightly. Sprinkle a little more icing sugar on top.



Victorian Christmas Tea Cakes
Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 large eggs
1/4 cup milk
4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup currants
Powdered sugar

Cooking Instructions

Makes about 6 dozen
Preparation: 1 hour
Chill: 8 hours
Cook: 6 minutes per batch

Beat butter and 1-1/2 cups sugar at low speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Add milk, beating until blended. Add flour and next 6 ingredients, beating until blended. Cover and chill dough 8 hours.

Divide dough into fourths. Roll 1 portion to a 1/4-inch thickness on a lightly floured surface. Cut with a 1-1/2 inch round cookie cutter or very small glass. Repeat procedure with remaining portions.

Cook, in batches, on a hot, lightly greased electric griddle or lightly greased skillet over low heat, 2 to 3 minutes on each side or until golden. Remove to wire racks, and sprinkle warm tea cakes with powdered sugar. Cool slightly and serve, or cool completely and store in wax paper lined airtight containers.

Note: Tea cakes may also be baked on lightly greased baking sheets at 350 degrees for 10 minutes or until cookies are golden.



Victorian Jubilee Cake
Many special dishes were created in Queen Victoria’s honor during her 64-year reign. Among them was Cherries Jubilee, which was prepared for her Diamond Jubilee celebration in 1897. This Victorian Jubilee Cake, which uses Cherries Jubilee as a filling, is a truly fancy dessert in the grand Victorian manner. This gracious recipe is from “The Fannie Farmer Cookbook.”

Cake Ingredients
5 eggs
¼ cup sugar
1tbls lemon juice
¾ cup sugar
1 cup flour
¼ tsp salt


Cream-Cheese Filling
8 oz. Cream cheese softened
½ cup confectioners’ sugar
1 cup heavy cream
2 tbsp. Cherry jelly
¼ tsp almond extract


Cherries Jubilee Filling
1 pt. pitted black cherries
½ cup claret
1 cup or less sugar (to taste)
3 tbsp cornstarch
¼ tsp ground cloves
½ tsp lemon juice


Cooking Instructions

1. To Make The Cake: Preheat oven to 350 degrees F. Beat the egg whites until they stand up in soft peaks. Beat in the ¼ cup of sugar a tablespoon at a time. Without washing the beater, beat the eggs yolks with the lemon juice until thick and lemon-colored. Gradually beat in ¾ cup of sugar. Pour the yolk over the beaten egg whites an fold together gently with a spoon or spatula until will blended. Shift the flour and salt together and fold into the egg mixture. Spoon the batter into two unbuttered 9-inch layer pans. Cut through the batter gently server times to break any large air bubbles. Bake about 30 minutes. Test by pressing lightly with a finger. If the cake springs back, it is done. Invert on a wire rack and cool.

2. To Make Cream Cheese Filling: Cream the sugar and cream cheese together; add remaining ingredients and beat until thick.

3. To Make Cherries Jubilee Filling: Dissolve the sugar in the claret and pour over the cherries. Let stand for several hours. In a small bowl, mix the cornstarch with 3 tablespoons of the cherry juice. Heat the cherries in a saucepan to the boiling point. Lower heat and stir in cornstarch mixture. Simmer, stirring constantly until thickened. Remove from heat, add spices and lemon juice and allow to cool.

4. To Assemble The Cake: Place one layer of sponge cake on a cake platter and spread a layer of cream filling about 3 inches wide around the perimeter of the top of the cake. Cut out the center (in a heart shape if you are using heart-shaped pans) of the other layer, leaving a 3-inch border. Put aside the center piece you cut out. Place the layer with the cut-out center on top of the other and press down to make the layers stick together. Decorate by placing a paper doily on top of the cake and shifting confectioners’ sugar over the doily. Carefully remove the doily and fill the center of the cake with the Cherries Jubilee filling.



Victorian Tea Cookies
2 sticks butter
1 cup sugar
3 eggs
1 tsp vanilla
3 1/2 cups flour
1 tbsp baking powder

Mix together sugar, butter, eggs, and vanilla in a mixing bowl. In separate bowl, mix flour and baking powder. Slowly blend flour mixture and sugar mixture. Knead together. If sticky, add more flour and let sit a minute.

Roll into balls and then into cocktail wiener shape cookies. Beat an egg and brush cookie tops. Bake at 350 degrees for about 20 minutes.



Waldorf Celery Boats
2 stalks of fresh crisp celery
½ cup of crumbled blue cheese
¼ cup of finely chopped toasted walnuts
½ cup of finely chopped red delicious apples
1 teaspoon of lemon juice
leaf lettuce

Cut celery into 1½ inch bite-size pieces. In a medium bowl, combine blue cheese and walnuts. In a small bowl, mix the lemon juice with the chopped apple. Drain off any excess juice. Add the apple to the cheese mixture. Gently mix together. Place a small amount of mixture into each piece of celery. Place each celery boat on top of a piece of leaf lettuce. Serves 16.
Tags: cakes, cheese, cookies, dessert, modern, muffins, sandwiches, tea
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