Hot Fruited Teas
Cut sandwich bread slices into rounds; lightly cover each with soft butter (about 1/4 teaspoon) or 1 teaspoon whipped cream cheese. Fill each 2 rounds with a thin cucumber slice. 3 rounds (2 inches) per slice.
Sparkling 'flowers' to brighten your tea tray.
1/2 cup shortening (part butter or margarine)
1/2 cup sugar
3/4 teaspoon vanilla
1 1/2 cups plain flour
1/2 teaspoon salt
1/4 teaspoon bicarbonate of soda
Strawberry, cherry or apricot preserves
Mix shortening, sugar, egg and vanilla. Stir flour, salt and soda together; blend into shortening mixture. Mix thoroughly with hands. Refrigerate dough for several hours or overnight.
Heat to 400F. Roll dough 1/8 inch thick on lightly floured cloth- covered board. Cut with 3 inch round scalloped cutter. Ease rounds into muffin cups. Fill each with 1/2 tablespoon preserves. Bake about 12 minutes. Cool a few minutes before removing from muffin cups. Set each tartlet on a washed green leaf, if desired.
Makes about 18 tartlets.
Hot Fruited Tea
5 cups boiling water
5 tea bags or 5 teaspoons tea
10 whole cloves
1/4 teaspoon cinnamon
1/2 cup sugar
1/4 cup lemon juice
1/3 cup orange juice
3 unpeeled orange slices, cut in half
Pour boiling water over tea, cloves and cinnamon. Cover and let steep for 5 minutes. Strain tea; stir in sugar and fruit juices. Heat to just below boiling. Serve hot with orange slice in each cup.
So give the girls a call and get creating. This is an easy, no fuss recipe. And don't forget to pop over to our Facebook page and share your experiences of creating this fabulous afternoon tea.
All recipes taken from Betty Crocker's Hostess Cookbook. First Edition. 1967.