Tea Time Recipes
From Donna Godfrey
An English friend of mine gave me this hint.
The secret to perfect lemon curd is to use strained lemon juice and to
stir
the mixture constantly as it cooks and she added with a wooden spoon. (I
often use a wire wisk)
My Uncle Harold lived in Florida for many years and his wife made key
lime
curd. I always have kinda guessed at the amounts and that recipe
follows...use the steps as you do in the first one.
Lemon Curd (From Emma Barr)
Yields: 1 1/2 cups
2 large whole eggs, room temperature
2 large egg yolks, room temperature
1/2 cup sugar
1/3 cup strained fresh lemon juice (about 3 large lemons)
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room
temperature
Combine eggs and egg yolks in the top of a double boiler and whisk
lightly. Whisk in sugar and lemon juice.
Place the top of the double boiler over gently simmering water and cook,
stirring constantly with a wooden spoon, for about 5 minutes until the
mixture thickens (it will coat the back of the spoon). Do not allow the
mixture to boil or it will curdle.
Remove pan from simmering water. Add the butter to mixture and stir
until
thoroughly incorporated. Pour into a wide-mouth jar or small bowl. Cover
top
with an airtight cover or plastic wrap. Refrigerate for at least two
hours
before serving. The mixture will thicken more as it cools.
Lemon curd will keep, tightly covered in the refrigerator, for up to a
month.
Key Lime Curd
1/2 cup butter or margarine, cut into pieces
1/2 cup sugar
1 tsp. grated lime peel
1/4 cup fresh lime juice(strained)
2 tbsp. fresh lemon juice(strained)
2 eggs, slightly beaten
1 tsp. grated fresh gingerroot
We had these at Emma Barrs also. We had them made with blueberries and
pineapple.
Emma and my grandma made brown bread and made it in small loaves for tea.
They used childrens loaf pans.
OPEN-FACED FRUIT SANDWICHES
8 oz package cream -cheese, softened
1/2 teaspoon Grated lemon rind
1/2 cup Chopped nuts (They used toasted pecans or almonds and so do I)
1 c Strawberries, well drained-and chopped into small -pieces
Brown bread or whole wheat
Combine the cream cheese and lemon rind. Blend in the nuts and
berries. Spread the mixture on top of small pieces of bread, cut into
rounds or squares, or on crackers.
FRUITED OAT SCONES
1 1/2 cups all-purpose flour
1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1/4 cup sugar
1 tblsp baking powder
1/4 tsp salt (optional)
1/3 cup margarine
6 oz. pkg (1 1/3 cups) diced dried mixed fruit
1/2 cup milk
1 egg, lightly beaten
1 tsp sugar
1/8 tsp cinnamon (more is OK)
Heat oven to 375 deg F. Combine flour, oats, sugar, baking powder, and
salt. Cut in margarine until mixture resembles course crumbs; stir in
fruit. Add combined milk and eggs, mixing just until moistened. Shape
dough to form a ball. Turn out onto lightly floured surface; knead
gently 6 times. On lightly greased cookie sheet, pat out dough to form
8-inch circle. With sharp knife, score round into 12 wedges.; sprinkle
with combined sugar and cinnamon. Bake 20 to 25 minutes or until golden
brown. Break apart; serve warm. Makes 1 scone with as many wedges as
you scored.
These I have made in more recent years. I do not know where the recipe came
from.
Coconut almond scones
3 1/2 cups unbleached flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon rind
2 ounces (1/2 stick) butter
7 ounces almond paste, chilled
1 cup flaked sweetened coconut
1 cup coconut milk
1 egg
1 teaspoon almond extract
1 egg, lightly beaten with 1 tablespoon water
Preheat oven to 375 degrees. Grease and flour a large cookie sheet, or line
the sheet with parchment paper.
In a large bowl, sift the flour with the sugar, baking powder, baking soda
and salt. Add the lemon rind. Using two knives or a food processor, cut the
butter into flour mixture until the butter is evenly incorporated and there
are no large chunks. Grate the almond paste and mix it into the flour
mixture with 1/2 cup of the flaked coconut.
In a medium bowl, beat the coconut milk, egg and almond extract until well
combined. Add the dry ingredients and beat with a spoon until the dough
pulls away from the sides of the bowl and forms a ball. Knead 5 or 6 turns
to get a nice consistency. The dough should be firm enough to roll out but
still delicate, not stiff or dry.
On a lightly floured surface roll the dough out to a 3/4-inch thickness.
Using a 2 1/2-inch-diameter cookie cutter, cut out the scones and place on
prepared cookie sheets about 2 inches apart. Brush with the egg wash and
sprinkle with the remaining 1/2 cup of coconut.
Bake for 18 minutes, or until they are a light golden brown and spring back
to the touch. Makes about 22 scones.
SCONES
2 cups Flour
1/4 teaspoon Salt
2 teaspoon Sugar
1 cup Milk
1/8 teaspoon Baking soda
1 1/2 teaspoon Baking powder
1 1/2 tablespoon Shortening
1/2 cup Currants
Sift flour, baking powder, salt, and sugar. Cut in shortening with
fingers. Add currants and soda to mix and stir into flour mixture with
a fork. Turn out onto a floured board. Knead slightly and pat or roll
into 1/2" thickness. Cut into triangles or circles. Bake these on an
ungreased griddle over medium heat. As one side becomes brown, turn
and brown the other side, then turn each scone slightly on edge and
place on side of griddle to the "fire". Turn until all edges are
slightly browned. The firing will cook the scones through from all
sides so there will be no raw dough in the center. Split and serve
with butter, or fill with such as ham or cream cheese.
*I have add dried cranberries or cherries.
About the Author
Donna had the privilege of growing up in a Mennonite
family
in Lancaster, Pennsylvania. She is
married and lives in Georgia. Donna has 3 children and 3 grandchildren.
She also writes a Column called Cooking with Don, which you can
sign up for here
and another list called Sites for Learning
