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Afternoon Tea parties, Social Gatherings & Showers

Tea Time Etiquette Tips For A Perfect Afternoon Tea Party
Recipes for a Pleasant Afternoon Tea – includes Lemon Curd
http://www.theteahousetimes.com/afternoon_tea_recipes.htm
See too these tea-lectable recipes
www.windsorteashop.com/recipes.htm
and these Tea Sandwich recipes
www.glenbrookfarm.com/herbs/teasand.htm
Food Network Tea Party Recipes:
Afternoon Tea Sandwiches | Bridal Shower recipes

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New Page: Resource Links for Cookie Exchange Partys *most sites have recipes*

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Recipes on this page

[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnut Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ]
[ Scones ][ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]
[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ][ Tuna & Cucumber Sandwich ]

The recipes listed on this page were gathered from various internet sites..as we "netters" well know, sites, pages come and go ...all the time. So I plucked the very best..and have put them all on one page..for yours and my own convenience. Why not print out - 3 hole punch and put in a note book for future reference. I have left most text intact so that credit is given where credit is due.

English Tea Party ..
"There are few hours in life more agreeable than the hour dedicated
to the ceremony known as afternoon tea"
- Henry James

[the following in quotes is from an entire web page, recipes mentioned in text
are included on this page]

"Queen Victoria made afternoon tea a national pasttime and at four o'clock the whistling kettles could be heard across the land. It was a time that friends and family got together to enjoy each other and fine food. People used their best china and presented the food on doily-lined plates set on white tablecloths. The tea was offered with your choice of lemon or cream and sugar.
Today, tea parties are still very popular and the setting should be gracious and elegant. The white tablecloth, fine china, scones in napkin-lined baskets, cakes on pedestals, doily-lined platters, all set the stage for a wonderful afternoon of light conversation and delicious food.
The brewing of the tea is very important. Loose tea is the best and pure water must be brought to a boil. The rule is one heaping teaspoon of tea for each cup of water, plus one teaspoon "for the pot". (Teabags can also be used.) Rinse your teapot with warm water. When the water boils, pour it over the tea and let it steep for three to five minutes. Stir once. You can then strain the tea directly into cups (do not use mugs) or else strain the tea into another teapot. A fun idea would be to hire a person who reads tea leaves. If doing this you would not strain the tea before pouring it into cups. Examples of teas to use are: Earl Grey, Darjeeling, English Breakfast, Ceylon, Orange Pekoe and Jasmine.
To make proper tea sandwiches, the bread must be very thin. If you are slicing the bread yourself, partially freeze the bread first to make slicing easier. You can flatten the bread further by using a rolling pin. After making the sandwiches, cut the crusts off and cut into triangles, squares, or else rounds (use a round cookie cutter). To serve, place the sandwiches on a iceberg lettuce-lined platter (lettuce has a high water content which will keep the sandwiches moist), or use a hollowed-out loaf of bread, also lined with the lettuce.
The scones should be cut into rounds and served with Devonshire Cream (rich cream) and jams (raspberry, strawberry, apricot, etc.) You can buy the Devonshire at some specialty stores or else make it yourself. Alternatively, you could also serve lemon curd (can be bought at specialty stores or made yourself). The scones can be served in a napkin-lined basket or doily-lined platter.
Scones
Devonshire Cream
Lemon Curd
The lemon tart is made in a fluted tart pan with a removable bottom (can be bought at William Sonoma or other kitchen specialty stores). It has a whipped cream topping that can be piped into rosettes.
Lemon Tart
The chocolate torte is a rich cake that when iced with ganache makes a wonderful addition to your table. You can decorate it with shaved chocolate.
Chocolate Torte
Ganache
No tea is complete without Madeleines and Chocolate-Dipped Shortbreads. Madeleines are small shell-shaped sponge cakes (pans can be bought at William Sonoma or other kitchen specialty stores) and are dusted with powdered sugar. They look great piled on a doily-lined plate or pedestal. Shortbreads are a welcome addition to any tea party and can be served plain or else chocolate-dipped.
An apple tart completes the menu for the tea party and looks delicious with a dusting of powdered sugar.
Alternatives to this menu are: Pound Cakes (plain, lemon or poppy seed), Shortbread Tarts with Cream & Fruit, Chocolate Truffle Cookies, Yellow Butter Cake with Buttercream (fake buttercream).
To have a successful Tea Party you want to be organized and this involves planning when the different foods should be prepared. Go through every recipe and make out a detailed grocery list making sure you have everything you need. Next, plan out when each item should be made. You don't want to be making everything the day of the party. Some items can be made ahead of time and frozen.
Shortbreads: Can be made ahead and frozen.
Chocolate Torte: Can be made two days in advance.
Lemon Tart: Can be made the day before and whipping cream put on the day of party.
Devonshire Cream: Can be made the day before. Rewhip the day of party, if needed.
Day of Party: Make tea sandwiches, scones, apple tart and madeleines. If you feel you're going to be pressed for time on the day of the party, the scones can be made ahead and frozen. They won't be as good, but you will be less pressured.
Have your table set and everything in its place the day before the party. The day of the party you want to make the rest of the food and arrange it on platters.
It will be too much work if you leave the setting
of the table to the last day.
Resources Used:
Effortless Elegance with Colin Cowie
The London Ritz Book of Afternoon Tea by Helen Simpson
Tea Celebrations by Alexandra Stoddard's
The Charms of Tea by Victoria Books
French Tea by Carole Manchester

The recipes that are listed in the above text are all listed below.
[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ][ Scones ][ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ][ Tuna & Cucumber Sandwich ]

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Scones

2 cups all-purpose flour
l/3 cup granulated sugar
2 teaspoons baking powder
l/8 teaspoon salt
l/3 cup chilled, unsalted butter (preferably Land O Lakes)
1 egg, beaten
l teaspoon vanilla
l/2 cup heavy whipping cream
Stephanie Talks About Making Scones
In a large bowl, combine flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not overmix this mixture.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches round and about l l/2 inches thick. Cut this circle into 8 triangular sections. Alternatively, you can cut the dough into rounds with a cookie cutter. Place the scones on a parchment paper lined baking sheet or else a lightly greased pan. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture.
Bake at 375 degrees for approximately 15 minutes or until lightly browned. These scones freeze very well.

This recipe is very good as is but there are ways to jazz it up a little. When adding the fruit or chocolate chips do so just before adding the cream mixture:
1. You could add 1/3 cup of dried red tart cherries (I like Traverse Bay Fruit Co. cherries. They can be bought in a 3.53 oz. Bag. The cheapest I have found them is a Target.)
2. You could add l/3 cup of miniature chocolate chips.
3. Add 2 teaspoons grated lemon peel and l tablespoon poppy seeds.
4. Add l tablespoon poppy seeds and use l teaspoon almond extract instead of the vanilla extract. Sprinkle top of scones with flaked almonds after you have brushed them with the egg mixture.

[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ][ Scones ][ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

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Devonshire Cream

8 ounces mascarpone
2 ¼ cups heavy whipping cream (not ultrapasteurized)
½ teaspoon vanilla extract
2 tablespoons sugar
small pinch salt
Put all the ingredients in a large stainless steel bowl. Whisk the cream until it holds its shape. Refrigerate the cream until ready to use. This cream should be used within an hour of being made or else you will have to rewhip it.

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Lemon Curd

3 eggs
1/3 cup fresh lemon juice (3 lemons) (do not use the bottled lemon juice Yuch!)
l tbsp. finely shredded lemon zest
3/4 cup granulated sugar
6 tablespoons butter
In a medium saucepan, whisk eggs, sugar, lemon juice and peel until blended. Cook over medium heat, whisking constantly, until the mixture comes to a full boil. Remove from heat and pour into a bowl. Cut the butter into small pieces and whisk into mixture until the butter is melted. This mixture can be covered and refrigerated. The lemon curd will keep for several days refrigerated.
Note: If you find that the eggs have curdled a bit when cooking and the mixture isn’t smooth, simply strain the mixture before adding the butter. It is important that you whisk the egg mixture constantly when cooking. This will prevent the eggs from curdling.
Note: Lemons at room temperature get more juice when squeezing. After squeezing I find it best to strain the juice to remove all the pulp. When grating lemons for the zest make sure you only grate the peel and not the white part. When lemons are cold they are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

More Lemon Curd recipes found on these links:

Joy of Baking
http://www.joyofbaking.com/LemonCurd.html
Fine Cooking
http://www.finecooking.com/recipes/lemon_curd.aspx
and read too:
http://www.finecooking.com/articles/foolproof-lemon-curd-method.aspx
Alton Brown
http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html
Recipes for a Pleasant Afternoon Tea – includes Lemon Curd
http://www.theteahousetimes.com/afternoon_tea_recipes.htm
Scones with Lemon Curd
http://www.averagebetty.com/?p=77

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Lemon Tart

Makes 8 servings
CRUST:
l cup (140 grams) all purpose flour
l/3 cup powdered sugar
l/2 cup (l stick) chilled unsalted butter, cut into pieces
FILLING:
5 ounces cream cheese, room temp.
l/2 cup (100 grams) sugar
7 Tbsp. (3 ounces) fresh lemon juice (approx. 2 lemons)
2 large eggs
4 tsp. grated lemon peel
TOPPING:
l/2 cup chilled whipping cream
2 tsp. powdered sugar
FOR CRUST: Preheat oven to 425 degrees. Mix flour and sugar in food processor. Add butter. Cut in using on/off turns until mixture forms moist clumps. Prepare a 9 inch tart pan with removable bottom by lightly spraying with vegetable oil (Pam). Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze l5 minutes.
Bake crust until golden brown, about l5 min. Tranfer crust to rack and cool.
FOR FILLING: Beat cream cheese in food processor or electric mixer until smooth. Add sugar and beat until incorporated. Add eggs, one at a time, beating well after each addition. Add remaining ingredients and beat until well blended. Pour filling into crust and bake at 350 degrees for about 30 minutes. Transfer tart to rack and cool. Refrigerate until well chilled, about l hour.
TOPPING: Put bowl and beaters in freezer for 15 minutes. Beat cream and powdered sugar until stiff peaks form. Transfer whipped cream to pastry bag fitted with star tip (#4B). Pipe cream decoratively around edge of tart.
Refrigerate.

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Daffodil Cake with Lemon Sauce

Tea Time Recipe from the Elmwood Inn
Perryville, Kentucky
"With daffodils blooming right outside our windows and fresh blossoms on the cake plate, this has to be
the most eye-catching cake we serve."

White batter:
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup granulated sugar

Sift cake flour and powdered sugar together six times . Beat egg whites until frothy. Add cream of tartar,
vanilla, and salt. Beat until soft peaks form. Gradually beat in the granulated sugar. Sift a fourth of the
fomixture at a time over the egg mixture; fold in.

Yellow batter:
3/4 cups sifted cake flour
3/4 teaspoon baking powder
6 egg yolks
2 1/2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup granulated sugar
powdered sugar

Sift cake flour and baking powder together six times. Beat the egg yolks with lemon juice and water until
thick, about 5 minutes. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time
over the egg mixture; fold in.

Alternately spoon yellow and white mixtures into an ungreased 9 or 10 inch tube pan. Bake at 375
deggrees F for 35 to 40 minutes. Invert and cool. Dust the cake with powdered sugar and serve with
lemon sauce.

Lemon Sauce:
1/2 cup granulated sugar
1 tablespoon corn starch
1 cup boiling water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
few grains salt

In a medium suacepan, mix together sugar and corn starch. Gradually add boiling water. Boil five
minutes. Remove from heat and add fresh lemon juice, zest, butter, and salt.

Taken from A YEAR OF TEAS AT THE ELMWOOD INN.
copright 1994 Shelley & Bruce Richardson

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A Savory Tuna and Cuccumber Sandwich

fresh water canned tuna
mayonaise
cuccumber
wheat bread

Cut the crusts off the wheat toast. Drain the tuna and mix with enough mayonaise to make moist and
stick, but not much. Slice cuccumber paper thin. Spread the tuna mixture onto a slice of bread and add
cuccumber slices ontop of it. Place a slice of bread over the top and cut into four pieces. These can be
made into squares or triangles very easily.

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Tomato and fresh Dill Sandwiches

fresh vine ripened tomatoes
fresh dill weed
mayonaise
white bread

Cut the crusts off the white toast. Wash and slice tomatoes. Wash dill weed. Spread a thin layer of
mayonaise on the bread. Put tomato slices on a slice of bread and cut some dill weed over it. Place a slice
of bread over the top and cut into four pieces. These can be made into squares or triangles very easily.
Do not cut these into fingers as they tend to be too narrow to hold the tomato.

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Chocolate Torte

l/2 pound (226 grams) unsalted butter
6 1/2 ounces (182 grams) semisweet chocolate, broken into small pieces
9 egg yolks
1 cup (200 grams) white sugar
4 egg whites
Preheat oven to 325 degrees. Lightly coat 9 x 3 inch springform pan with 1 tablespoon of melted butter. Line pan with parchment paper, then lightly coat the paper with more melted butter. (I find using a pastry brush to brush on the melted butter is great.)
Place the butter and chocolate in the top half of a double boiler (I use a stainless steel bowl over a saucepan) over simmering water. Melt chocolate, stir occasionally. Remove from heat, stir until smooth, and hold at room temperature.
Place egg yolks and l cup sugar in bowl of electric mixer and beat on high until lemon-colored and slightly thickened, about 4 minutes. Scrape down the sides of the bowl and beat on high for 2 more minutes. (You want the eggs to triple in volume, and look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.)
While the egg yolks are beating, whisk the egg whites in a large stainless bowl until stiff but not dry, about 3 minutes. (Alternatively, whip them in your electric mixer. )
Using a rubber spatula, fold melted chocolate into beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining whites. (When folding in egg whites make sure you do not overmix. You want to mix only until the white is incorporated.)
Pour mixture in pan, smoothing top. Bake the cake for about l hour 15 minutes or until a toothpick inserted in the center comes out clean. (During baking the surface of the cake will form a crust, this crust will collapse when the cake is removed from the oven.) Let the cake cool on a rack. Invert cake onto a cake circle (available at cake decorating stores) or rack and refrigerate for one hour. (The top of the cake will have a cracked, hard surface with lots of crumbs. This is the way it is supposed to look and since you invert the cake, bottom is now top, it will look fine when the ganache is poured over the top.)
Prepare Ganache. If using a cake circle place cake on a rack. Put the rack on a baking sheet. In this way if the chocolate ganache drips it will end up on the baking sheet, which makes clean up easier. Use a cake spatula to smooth the sides of the cake with 2 tablespoons ganache. This will seal in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour glaze through a strainer. Pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, use the spatula to scoop up excess ganache and touch up. Refrigerate cake. I find this cake is better served the next day as the flavors blend.
To serve, cut the cake with a serrated cake. Heat the blade of the slicer under hot running water before cutting each silice. This way you get a nice even cut.
This cake is great served with raspberry or strawberry puree.
Note: If additional decoration is desired you could cover the sides of the cake with toasted chopped almonds or hazelnuts. Do this after you have refrigerated the cake for about 30 minutes. Hold the bottom of the cake in one hand and with the other hand gently tip the cake and press the nuts Another idea is to place chocolate curls or small truffles on the top of the cake.
Serves l0 to l2
(Adapted from Death by Chocolate by Marcel Desaulniers)

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Chocolate Ganache

8 ounces (227 grams) semisweet chocolate, cut into small pieces
3/4 cup (174 grams) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Put the chocolate in a medium stainless steel bowl. Heat the cream and butter in a medium saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
(Covers a 9 inch cake)
Note: Truffles can also be made with the Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else use a melon baller or small spoon. Make sure the chocolate ganache is very firm before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. They are delicious and a great way to use "leftovers". Truffles are a lovely addition to a cookie platter.

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Madeleines

8 tablespoons (113 grams) unsalted butter
1 cup (l40 grams) all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
3 large eggs, at room temperature
2/3 cup (133 grams) sugar
1 teaspoon pure vanilla extract
1/2 cup mini semisweet chocolate chips (optional)
In a small heavy saucepan, heat the butter over medium heat just until very light golden brown and fragrant, about 5 minutes. Remove from heat and let cool until tepid.
In a small bowl, using a wire whisk, stir together the flour, baking powder and salt until well blended.
In bowl of electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted. Lower the speed to medium and beat in the vanilla.
Using a large rubber spatula, fold the flour mixture into the beaten eggs in three additions. Fold in the cooled melted butter in three additions, then fold in the chocolate chips. Cover and refrigerate for 30 minutes, until slightly firm.
Position a rack in the center of the oven and preheat to 375 degrees. Generously butter two l2-mold madeleine pans (available at William Sonoma or other kitchen specialty stores). Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.)
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the typical "humped" appearance of the madeleines.)
Bake the madeleines for l2 to l5 minutes, until the edges are golden brown and the centers spring back when lightly touched.
Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides up, to wire racks to cool. The madeleines can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to l month.
When serving dust with confectioners sugar.
Variation: Lemon-Poppy Seed Madeleines - Substitute 3/4 cup (l50 grams) white sugar for 2/3 cup white sugar, substitute l/2 teaspoon pure lemon extract plus l teaspoon finely minced lemon zest for l teaspoon vanilla extract, and add l tablespoon poppy seeds after adding butter. Proceed with recipe.
Bittersweet Chocolate Madeleines - Melt 4 ounces bittersweet or semi-sweet chocolate (in pieces) in top of double boiler (stainless steel bowl over a saucepan) until melted. Let cool slightly. Follow the above recipe but add the melted chocolate to the batter after adding the melted butter. Proceed with recipe.
(from Chocolatier Magazine)

[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ]
[ Scones ][ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ][ Tuna & Cucumber Sandwich ]

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Shortbread Cookies

1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (64 grams) sifted confectioners' sugar
1 teaspoon (4 grams) pure vanilla extract
2 cups (256 grams) sifted all-purpose flour
1/2 teaspoon (3.5 grams)salt
In the bowl of your mixer cream the butter. Add the sugar and vanilla and beat until smooth. Gently stir in the flour mixed with salt. Chill the dough for at least an hour.
Set oven to 300 degrees with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out dough to 1/2 inch thick. Cut into rounds or whatever shapes you wish using cookie cutters. Bake for 20 minutes, or until cookies are dry but not brown. Cool on rack.
(adapted from The Art of Fine Baking by Paula Peck)
The Shortbreads are great plain or you can frost them with chocolate or icing.
CHOCOLATE DIPPED SHORTBREADS:
4 ounces (114 grams) semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening.
In the top of a double boiler (can use a stainless steel bowl over a saucepan) over simmering water melt the chocolate. Stir in the shortening. Dip one end of each cookie into chocolate. Place cookies on parchment lined baking sheet and chill in refrigerator to harden chocolate.
FROSTED SHORTBREADS:
3 cups (252 grams) sifted confectioners' sugar
3 tablespoons (62 grams) light corn syrup
3 tablespoons water
In the top of a double boiler (use large stainless steel bowl over a saucepan) over barely simmering water, place all your ingredients. Stir until the sugar is melted and smooth. Remove from heat.
At this point you can color the frosting different colors using food coloring (I use the food paste color that comes in small jars. It can be bought at cake decorating and party stores.). If the frosting is too thick to spread just add a few drops of water until you get a spreadable consistency. You can spread the frosting by using a small knife or paint brush. You can also put the frosting in a pastry bag with a small round tip and pipe lines or dots on cookies. Be creative and have fun with it. Children also love to frost these cookies. You can provide the frosting as well as sprinkles, mini chocolate chips, mini m&m, etc. and let them have fun.
I have also started using Royal Icing on my shortbreads. I think Royal Icing does not taste as good as the above recipe but it is easier to work with. It has the perfect consistency for piping and spreading on cookies. If you want to do alot of piping and intricate work, I would suggest this recipe. I do not like to use raw egg whites so I use Meringue Powder. This can be bought at most cake decorating stores or else I have ordered it from Beryl's Cake Decorating Equipment Catalogue at 1-800-488-2749 (P.O. Box 1584, North Springfield, Virginia 22151.
Royal Icing:
In bowl of electric mixer place 1/2 cup cold water, and beat in 1/4 cup meringue powder until peaks form. Then beat in 4 cups sifted confectioners sugar until desired consistency. Add more sugar for stiffer icing. To keep icing soft add 3 ounces glycerine. Color icing if desired.

[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ]
[ Scones ][ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ][ Tuna & Cucumber Sandwich ]

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Apple Tart

CRUST:
1/2 cup (l stick) (113 grams) unsalted butter, room temperature
l/3 cup (66 grams) white sugar
1/4 teaspoon vanilla
1 cup (l40 grams) all-purpose flour
FILLING:
1 8-ounce (227 grams) cream cheese, softened
1/4 cup (50 grams) sugar
1 large egg
1/2 teaspoon vanilla
TOPPING:
1/3 cup (66 grams) white sugar
1/2 teaspoon ground cinnamon
4 cups Macintosh or Granny Smith apples, peeled and sliced
1/2 cup sliced almonds
Preheat oven to 450 degrees. Grease and flour (spray with Bakers Joy) a 9 inch springform pan.
CRUST: In electric mixer, cream the butter. Add the sugar and vanilla. Blend in the flour. The mixture will be crumbly. Pat the dough onto the bottom and one inch up the sides of the pan.
FILLING: In a food processor process the cream cheese. Add the sugar and mix well. Blend in the egg and vanilla and process until smooth. Pour in the dough-lined pan.
TOPPING: Combine the sugar and cinnamon in a bowl. Toss the apples in the sugar mixture. Spoon the apples over the cream cheese layer and sprinkle with nuts.
Bake at 450 degrees for l0 minutes. Reduce heat to 400 degrees and bake for 25 to 30 minutes, or until apples and almonds are brown and top is set.

[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ][ Scones ]
[ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ][ Tuna & Cucumber Sandwich ]

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Scones with Lemon-Tofu Cream

Yields 12 to 16 scones

      Scones served with lemon curd are nearly as important to English high tea as the tea
      itself. Normally made with heavy cream, scones can pack a wallop with high calories
      and fat. Just as light, flaky and moist, our scones have a fraction of the fat.

PREP TIME: 20 minutes
COOKING TIME: 12 minutes

        Scones:
        1 1/2 cups all-purpose flour
        1 cup whole-wheat pastry flour
        1 tablespoon baking powder
        1/2 teaspoon salt
        5 tablespoons cold unsalted butter or chilled vegetable oil
        1/4 cup natural sugar
        1 cup skim milk
        1/3 cup currants

        Lemon-Tofu Cream:
        1 10.5-ounce package Mori-Nu reduced-fat silken tofu
        1 1/2 tablespoons smooth cashew butter
        2 tablespoons maple syrup
        2 tablespoons maple sugar
        1/2 teaspoon sea salt
        2 tablespoons lemon juice
        1/2 tablespoon finely grated lemon zest
        1 teaspoon vanilla extract
        1 teaspoon lemon extract
        Pinch of turmeric dissolved in 1 tablespoon of the lemon juice

      1. Mix flours, baking powder and salt in a large bowl. Add butter and cut until the
      mixture resembles fine granules. Mix in sugar and currants. Stir in milk with a fork until
      a soft dough forms.

      2. Transfer dough to a lightly floured work surface and knead 10 to 12 times. Cut
      dough in half and form each half into a ball. Turn smooth sides up and roll or pat into
      two 6-inch circles. Cut each circle into 6 to 8 wedges. Bake at 425°F on a cookie
      sheet for about 12 minutes. Cover loosely on a wire rack and cool completely before
      serving.

      3. While scones cool, blend tofu thoroughly in the bowl of a food processor fitted with a
      steel blade. Add cashew butter, maple syrup, maple sugar, salt and lemon juice.
      Process until well-combined and creamy. Add lemon zest, extracts and turmeric.
      Blend 10 seconds more, cover tightly and refrigerate until ready to serve with scones.

Books to consider to keep on hand for your own Reference Library - **Under $20 - nice Gift Ideas!**

Scones, Muffins and Tea Cakes: Breakfast Breads and Teatime Spreads, Vol. 1
By: Heidi Haughy Cusick

Simply Scones
By: Leslie Weiner

Tarts and Pastries, Vol. 9
Le Cordon Bleu

Tarts
By: Maggie Mayhew (*due out Sept. 2002*)

Crumpets and Scones: Indecently Delicious Tea-Time Fare around the World
By: Iris Ihde Frey

[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ][ Scones ]
[ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ][ Tuna & Cucumber Sandwich ]
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Pound Cake

3 tablespoons (45 grams) milk
3 large eggs
l l/2 teaspoons (6 grams) pure vanilla extract
l l/2 cups (l50 grams) sifted cake flour
3/4 cup (l50 grams) white sugar
3/4 teaspoon (3.7 grams) baking powder
l/4 teaspoon salt
l3 tablespoons (l84 grams) unsalted butter, must be softened
Preheat oven to 350 degrees. Using a 8 inch by 4 inch by 2 l/2 inch loaf pan, grease and flour pan, line the bottom with parchment paper, and then grease and flour again.
In a medium bowl lightly combine the milk, eggs, and vanilla.
In electric mixer combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for l minute to aerate and develop the cake's structure.
Scrape down the sides. Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a rack for l0 minutes and invert it onto a greased wire rack. Reinvert so the top is up and cool completely before wrapping airtight.
Variation: Lemon Poppy Seed Pound Cake: You will need:
l tablespoon (6 grams) loosely packed grated lemon zest
3 tablespoons (28 grams) poppy seeds
l/4 cup + 2 tablespoons (75 grams) sugar
l/4 cup (63 grams) freshly squeezed lemon juice
Add the lemon zest and poppy seeds to the dry ingredients
and proceed with recipe. Shortly before the cake is done,
prepare Lemon Syrup: In a small pan over medium heat, stir the lemon juice and sugar until dissolved.
As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with l/2 the syrup. Cool in the pan for l0 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom and sides of the cake and brush with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. The syrup will keep the cake fresh a few days longer than a cake without syrup.

(Adapted from The Cake Bible by Rose Levy Beranbaum)

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Shortbread Tarts With Cream & Fruit

SHORTBREAD TARTS -

1 cup (227 grams) unsalted butter, room temperature
1/2 cup (72 grams) powdered sugar
1 1/2 cups (210 grams) flour
1 tablespoon (15 grams) cornstarch
In the bowl of your mixer cream the butter and sugar together. Add the flour and cornstarch and mix until incorporated. Refrigerate dough for about one hour. Divide dough into 24 pieces (20 grams) and using tiny muffin tins (approximately 1 l/2 " diameter) that have been very lightly sprayed with Pam, pat dough into tins using your fingers to form shells. Prick the bottoms with a fork and chill in freezer for 10 minutes. Bake for approximately 18 minutes at 325 degrees or until light brown in color. During baking time, prick bottoms again if the shells puff up. Cool tarts in pan on racks. When cool remove tarts from pan by using a sharp knife. These are quite fragile so be careful when removing. (These may be made in large quantities and frozen.)
CREAM CHEESE FILLING -
1 8-oz. (227 grams) package cream cheese - softened
1 14 ounce (396 grams) can sweetened condensed milk
1/3 cup (83 grams) lemon juice (freshly squeezed)
1 teaspoon (4 grams) pure vanilla extract
In food processor or electric mixer beat cream cheese until fluffly. Add milk, then lemon juice and vanilla. Process until smooth.
Fill tart shells with cream cheese filling and refrigerate at least 2 hours before serving to allow flavors to blend. Just before serving top with fresh cut up strawberries, kiwis, etc.
Makes 24 mini tarts.
The tart shells can be made ahead and frozen. The cream filling can be refrigerated for 4-5 days.
(Adapted from The Best of Bridge Cookbook)
[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ]
[ Scones ][ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ][ Tuna & Cucumber Sandwich ]
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Chocolate Walnut Truffle Cookies

DOUGH:
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (60grams) unsweetened Dutch-processed cocoa powder (I use Droste)
1/4 teaspoon salt
3/4 cup (170 grams) packed light brown sugar
1/4 cup (50 grams) white sugar
1/3 cup (36 grams) chopped walnuts (hazelnuts)
1 cup (2 sticks) (226 grams) unsalted butter, chilled, cut into pieces
1 teaspoon vanilla extract
TRUFFLE MIXTURE:
8 ounces (225 grams) semisweet or bittersweet chocolate, chopped
1/2 cup (116 grams) heavy whipping cream
2 tablespoons (28 grams) unsalted butter, at room temperature, cut into pieces
2 tablespoons (28 grams) cognac or brandy
Preheat oven to 300 degrees. Line two cookie sheets with parchment paper.
Whisk together the flour, cocoa powder, and salt in a mixing bowl.
Combine the sugars and walnuts in a food processor fitted with a steel blade. Process until the nuts are finely ground, about 15 seconds. With the machine running, add the butter continuously through the feed tube. Add the vanilla and continue to process for a few seconds more, until the mixture is smooth and creamy.
Scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and process for about 15 seconds to form a ball of dough. At this point if the dough is really soft chill briefly in refrigerator to firm up. Turn the dough out onto a lightly floured work surface and divide it in half. Roll each half out to a thickness of 1/8 inch. Use a 2 inch round cookie cutter to cut out circles (to make miniatures use a one inch round cookie cutter). Repeat the process until all the dough has been used.
Bake for about 10 minutes (about 8 minutes for miniatures) until the cookies are beginning to crack lightly on top. Let cookies cool on sheets for five minutes and then transfer to racks to cool.
To make truffle mixture, put chocolate into a medium mixing bowl. In a small saucepan bring the cream to boil over medium heat. Pour over chocolate, wait a few minutes, and then stir until chocolate is fully melted and mixture is smooth. Stir in the butter and then cognac. Cover the mixture with plastic wrap and chill in refrigerator for 15 minutes (thick enough to put in a pastry bag and pipe).
Put cookies on a parchment lined baking sheet. Put your truffle mixture into a pastry bag fitted with a 4B pastry tip and pipe a large star onto each cookie. Alternatively you can simply put a 1 teaspoon mound of chocolate in the center of each cookie. For added decoration you could place on the truffle mixture a walnut half or hazelnut. Chill cookies.
If you have truffle mixture left over you can make truffles by forming small balls with the chilled mixture. Can roll the truffles into cocoa powder, nuts, coconut.
(Makes 48 truffle cookies)
(adapted from The Complete Cookie by Barry Bluestein and Kevin Morrissey)

[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ][ Scones ]
[ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ][ Tuna & Cucumber Sandwich ]
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Yellow Butter Cake

6 large egg yolks
l cup (242 grams) milk
2 1/4 teaspoons (9 grams) vanilla
3 cups (300 grams) sifted cake flour
l l/2 cups (300 grams) sugar
l tablespoon + l teaspoon (l9.5 grams) baking powder
3/4 teaspoon (5 grams) salt
l2 tablespoons (l70 grams) unsalted butter, room temperature
Preheat oven to 350 degrees. Spray two 9-inch x l l/2 inch cake plans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy.
In a medium bowl lightly combine the yolks, l/4 cup milk, and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase speed to medium and beat for l l/2 minutes to aerate and develop cake structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating 20 seconds after each addition to incorporate the egg. Scrape down the sides.
Scrape the batter in the prepared pans and smooth surface. (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center. (The cakes should start to shrink from the sides of pans after taking them out of the oven.)
Cool on the cakes in the pans for 10 minutes. Then invert onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool and wrap tightly.
(From the Cake Bible by Rose Levy Beranbaum)

Buttercream

2 cups (454 grams) unsalted butter, softened but cool (65 degrees)
1 cup (200 grams) sugar
1/4 cup (60 grams) water
5 large egg whites
l/2 + l/8 teaspoon cream of tartar
3 fluid ounces (90 grams) liqueur (Grand Marnier, eau-de-vie, etc.)
3/4 cup lightly sweetened strawberry, raspberry, or other fruit puree
In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
Have ready a glass measuring cup near the range.
In a small heavy saucepan heat 3/4 cup (150 grams)
sugar and the l/4 cup water, stirring constantly,
until the sugar dissolves and the mixture is bubbling.
Stop stirring and reduce the heat to low.
In another mixing bowl beat the egg whites until foamy,
add cream of tartar, and beat until soft peaks form when the beater
is raised. Gradually beat in the remaining l/4 cup (50 grams)
sugar until stiff peaks form.
Increase the heat and boil syrup until thermometer registers
248 degrees (firm ball stage). Immediately transfer syrup to
glass measuring cup to stop the cooking.
Pour a small amount of syrup over the egg whites with the mixer off.
Immediately beat at high speed for five seconds. Stop the mixer and
add a larger amount of syrup. Beat at high speed for five seconds.
Continue with the remaining syrup. Lower speed to medium and
continue beating up to two minutes or until cool.
If not completely cool, continue beating on lowest speed.
(Can tell if mixture is cool but touching the bottom of the bowl.)
Beat in the butter at medium speed one tablespoon at a time.
At first the mixture will seem thinner but will thicken beautifully
by the time all the butter is added.
If at any time the mixture looks slightly curdled,
increase the speed slightly and beat until smooth
before continuing to add more butter.
Lower the speed slightly and drizzle in the liqueur.
Beat in the 3/4 cup raspberry puree or other puree of your choice.
Place in an airtight bowl if storing.
(if using fruit purees, use a liqueur that complements the puree)
Store for 2 days at room temperature or l0 days refrigerated.
Makes 4 1/2 cups (858 grams) which is enough to
frost two 9 inch by l l/2 inch layers or three 9 x 1 inch layers.
To make Chocolate Buttercream beat in 5 ounces
of melted and cooled bittersweet chocolate.
To make White Chocolate Buttercream beat in
6 ounces of melted and cooled white chocolate.
(recipe from The Cake Bible by Rose Levy Beranbaum)

Confectioners' Frosting

8 cups powdered sugar
1 cup butter, room temperature
1 cup shortening
2 teaspoons almond or vanilla extract
1/3 cup milk
Assorted food colors
In an electric mixer, cream the butter and shortening until
smooth and well blended. Add the extract.
With the mixer on low speed, gradually beat in the sugar.
Scrape down the sides of the bowl and beater.
Add the milk and beat on high speed until frosting is light
and fluffy. Add l or 2 tablespoons more milk if too dry.
Cover the icing with plastic wrap to prevent drying until ready to use.
Store it in a covred container in the refrigerator for up to 2 weeks.
Whip before using.
Tint portions of frosting with desired food color
(I use the food color that is a paste - available at cake decorating stores and party stores).
To make a Chocolate Frosting prepare the above recipe but beat in finished icing 8 ounces unsweetened chocolate (melted), pulus 2 tablespoons milk.
This recipe will frost 2 8- or 9- inch cakes. (6 cups)

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Lynne ..on a Bulletin Board post.."Talk about Tea" offers

I find it's the simple little touches like a small plate of lemon slices, a wildflower or an antique teacup that add so much to the ambience. My favorite recipe to serve for a luncheon tea (when you want something more than dessert) is a "sandwich cake." Here are the basic directions but feel free to experiment with the fillings:

Lynne's Tea Sandwich
One unsliced round loaf of bread (of course any other shape will taste as nice but the round looks so pretty on a cake stand)
Slice the loaf horizontally into three or four layers and spread with butter (not that other spread, remember we are talking indulgence here.)
Mix up a small batch of three of four of your favorite sandwich fillings. I like to use a curried egg salad (the usual mayo & eggs but add 1/2 teaspoon of curry powder,) tuna salad with lots of celery, deviled ham with some extra mayo, scrimp salad, etc. Try to pick out flavors that will taste well together because the next step is to spread a generous amount of the filling on the buttered bread layers and restack making sure to align the layers correctly (incase you didn't slice them perfectly.) Add a couple of long toothpicks to help stabilize during cutting. Refrigerate for at least four hours.
Place on a cakestand, add a sprig or two of parsley. When ready to serve cut into wedges (just like a cake!) using a serrated bread knife. Now pour the tea (made from loose tea leaves of course) and get ready for the oohs and ahhs!

[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ]
[ Pound Cake ][ Scones ][ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ]
[ Tuna & Cucumber Sandwich ] To top of this page

Frozen Chocolate Peanut Butter Ribbon Cake
Makes 12 servings.

                  1-1/3 cups honey, divided
                  1 cup heavy cream, divided
                  3/4 cup unsweetened cocoa powder
                  1/2 teaspoon vanilla extract
                  1 package (3 oz.) lady fingers

1 quart chocolate ice cream, slightly softened

1 cup smooth peanut butter
1 package (8 oz.) cream cheese, softened

         To prepare chocolate sauce: in a small saucepan, combine 2/3
         cup honey, 1/2 cup cream, cocoa powder and vanilla. Cook about 5
         minutes, stirring constantly, over medium heat, until mixture is well
         blended and smooth. Set aside; cool to room temperature. Press lady
         fingers, curved side facing out, upright around sides of a 9-inch
         springform pan. Pack ice cream in even layer into bottom of pan;
         freeze while preparing peanut butter mixture. In a medium bowl, mix
         together peanut butter, cream cheese, and remaining 2/3 cup honey
         until well blended. Whip remaining 1/2 cup cream until soft peaks
         form; fold into peanut butter mixture. Spread peanut butter mixture
         over chocolate ice cream layer in pan. Top evenly with cooled
         chocolate sauce. Freeze 2-3 hours, or until firm, before serving.

[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ][ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ][ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ]
[ Scones ][ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ][ Tuna & Cucumber Sandwich ]
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Afternoon Tea Cakes

Title: Afternoon Tea Cakes
Categories: Cakes
Yield: 12 servings

   3 tablespoons Unsweetened cocoa powder
   1 teaspoon Baking soda
   1 cup All-purpose flour
1/2 cup Hot water
3/4 cup Granulated sugar
   1 teaspoon Vanilla extract
   3 tablespoons Unsalted butter, melted
1/3 cup Shredded coconut
   1 large Egg
1/2 cup Sour cream
      Chocolate Glaze:
   1 tb Unsalted butter
   1 cup Sifted confectioner's sugar
   2 tablespoon Water
1/4 teaspoon Ground cinnamon
1/2 oz Unsweetened chocolate
   1 ts Vanilla extract

The light and moist cupcakes have a delicate cinnamon-scented
chocolate glaze that's spread over them while they are still warm.

1. Position a rack in the center of the oven and preheat to 375
degrees F. Line twelve 2 1/2-inch muffin cups with paper liners.

2. Place cocoa in a small bowl and stir in 1/2 cup very hot tap water
to dissolve.

3. In a large bowl combine the melted butter and sugar.
Beat with anelectric mixer until blended.
Add the egg and beat until light, 1 to 2
minutes. Add the cocoa mixture and beat until smooth. In a small bowl
stir together the sour cream and baking soda. Stir this mixture into
the butter-sugar mixture. Add the flour and vanilla; beat quickly,
just until evenly blended. With a spoon stir in the coconut.

Spoon the batter into the muffin cups, dividing it evenly among them;
they will be about three-quarters full. Bake about 20 minutes, until
the tops spring back when lightly touched and a toothpick inserted in
the center comes out clean. Remove the tea cakes from the pan and
cool slightly on a rack while you prepare the glaze.

4. Spread about 2 teaspoons of the chocolate glaze on each of the
warm tea cakes and let cool thoroughly.

Chocolate Glaze:

Makes 1/2 cup

Drizzle this simple and tasty glaze over the afternoon tea cakes or
over any cake that's been frosted with seven-minute caramel frosting.

1. In a small saucepan combine the butter with 2 tablespoons water.
Place over low heat, add the chocolate, and stir until the chocolate
melts and the mixture thickens slightly; remove from the heat.

2. In a small bowl combine the confectioner's sugar and cinnamon;
stir in the chocolate mixture and the vanilla to make a smooth glaze.

Makes 1 dozen cupcakes.

From: Jim Fobel's Old-Fashioned Baking Book.

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**************************************************************************************

[ Apple Tart ][ Chocolate Ganache ][ Chocolate Torte ]
[ Choc.Walnt Truffle Cookies ]
[ Daffodil cake w/lemon sauce ][ Devonshire Cream ]
[ Frozen Choc. PeanutButter Cake ]
[ Lemon Curd ][ Lemon Tart ][ Madeleines ][ Pound Cake ][ Scones ]
[ Scones w/Lemon Tofu Sauce ]
[ Shortbread Cookies ][ Shortbread Tarts ][ TeaCakes ][ Yellow Butter Cake ]

[ Lynne's Tea Sandwich ][ Tomato & Dill Sandwich ][ Tuna & Cucumber Sandwich ]