I love spring for its abundance of rhubarb. I’ve been making all sorts of rhubarb jam combinations. I had a few stalks leftover and decided to try it out in scones. The outcome was full on delicious.
Traditional teatime is four o’clock, but you may eat these delicious sandwiches anytime.
Make this gluten-free version of a traditional cream scone with classic English condiments such as clotted cream and jam
This time of year I enjoy having afternoon tea with little tea sandwiches. There’s something so civilized about it. You can make the egg salad a day in advance, place it in an airtight container and refrigerate it until you’re ready to use.
Fresh and light lemon says springtime to me. I like making this easy cake for spring holidays and weekends.
Steep a pot of Earl Grey and enjoy your homemade Cream Scones with orange marmalade, lemon curd, or clotted cream.
These spring sandwiches are perfect for lunch, brunch, or an afternoon tea.
Crumpets
Teatime, breakfast or anytime! Crumpets are easy to make. All you need is a heavy skillet and round cookie cutters.
INGREDIENTS
4 Cups Bread Flour
1 Teaspoon Kosher Salt
1 Teaspoon Sugar
2 Teaspoons Active Dry Yeast
2 1/2 Cups Lukewarm Milk (130 Degrees)
2/3 Cup Lukewarm Water (130 Degrees)
Vegetable Oil For Cooking
In a large-size bowl sift flour. Stir in kosher salt, sugar and yeast. Make a well in center of flour and pour in milk and water. Make sure the milk and water are not too hot so you don’t kill the yeast. Gradually work flour into liquid with a wooden spoon. Beat vigorously to make a smooth batter. Cover bowl with clean kitchen towel and place in a warm, draft-free spot for 1 hour or until batter has doubled in size. Grease a heavy skillet and several round cookie cutters (or crumpet rings). Arrange as many rings as you can get in pan. Heat pan over a medium heat and then pour in enough batter to half fill each ring. Cook for 5 to 6 minutes, until bubbles appear and burst on the surface. Remove rings and turn crumpets over. Cook on other side for 2 to 3 minutes longer. Remove crumpets from skillet and transfer to serving plate. Return rings to skillet to heat and repeat with remaining batter. Serve crumpets hot with butter and jam. Makes about 16 crumpets.
© Victoria Hart Glavin
Grandmother Libby’s Spiced Oatmeal Cookies
My great grandmother used to make these cookies for the holidays. One year I asked her for the recipe, which I am delighted to share with you. They are easy to make. You can add raisins or leave them out.
INGREDIENTS
1 Cup Shortening
2 Cups Brown Sugar
1/2 Teaspoon Vanilla Extract
2 Room Temperature Eggs
2 Tablespoons Whole Milk
2 1/2 Cups Unbleached Flour
2 Cups Old-Fashioned Oats
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Teaspoon Ground Cinnamon
Additional Sugar
Preheat your oven to 350 degrees. In a large-size bowl cream shortening, vanilla and brown sugar. Add eggs and milk. Mix well. In a medium-size bowl combine flour, oats, baking soda, kosher salt and cinnamon. Add to the creamed mixture. Line baking sheets with parchment paper. Drop rounded teaspoonfuls onto baking sheets about 2 inches apart. Sprinkle tops with additional sugar. Place into oven and bake for 12 to 15 minutes. Remember that all ovens heat differently. I like to remove my cookies just a tad underdone because they will continue to cook a bit when out of the oven. Remove from oven and let sit on baking sheet for 5 minutes before removing. Remove cookies and let cool on wire racks. Makes about 4 dozen.
Raspberry Sponge Cake
Today is National Sponge Cake Day so let’s celebrate with making a simple, but delicious sponge cake. Many people wonder what the difference is between a sponge cake and a regular cake. Sponge cake is a light, porous cake that is made by beating egg yolks and sugar until fluffy, and then folding in beaten egg whites. The eggs are the only leavening agent in the cake. There is a large proportion of eggs, but no shortening in a sponge cake.
INGREDIENTS
3 Large Eggs (Separated)
5 Ounces Sugar
4 Ounces Self-Rising Flour
1/8 Teaspoon Kosher Salt
Cream Cheese Frosting or Whipped Cream
1 1/2 Cup Fresh Raspberries
Fresh Mint for Garnish
Preheat your oven to 375° F. Grease and flour two 9 inch cake pans. In a large-size bowl beat the egg yolks and sugar for 1 minute until thick and creamy. Set aside. In a separate large-size bowl beat the egg whites until they are stiff. Fold the flour and kosher salt in to the egg yolk mixture. Finally, fold in the beaten egg whites. Divide the batter between the cake pans and place in the oven. Bake for 20 to 30 minutes until light brown and springy to the touch. Remember that all ovens heat differently so check at 20 minutes. Remove from the oven and let cool for 10 minutes. Turn the cakes out on to a wire rack to cool completely. When cool frost each cake with either whipped cream or cream cheese frosting. Garnish with the fresh raspberries and mint leaves. If you want to make this a single layer cake then place a layer of frosting or whipped cream between layers. Makes either 1 or 2 cakes.
Whipped Cream:
1 Cup Heavy Whipping Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
In a chilled medium-size bowl combine the whipping cream, sugar, and vanilla. Beat until stiff peaks form. The tips should stand straight. Do not overbeat or it will turn to butter.
Cream Cheese Frosting:
8 Ounces Softened Cream Cheese
1/2 Cup Softened Butter
2 Teaspoons Vanilla Extract
6 Cups Powdered Sugar
In a large-size bowl beat the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the powdered sugar to reach spreading consistency.
