Penuche Walnut Fudge

Delicious Maple Walnut flavor...a great recipe from Julie in California!

 

Penuche Walnut Fudge

 

Penuche Walnut Fudge **

3 cups brown sugar, packed
1 cup heavy cream
¼ tsp. salt
2 Tbsp. butter
1 tsp. Bourbon vanilla*

1 ½ cups finely chopped walnuts

 

1. In a medium saucepan, combine the brown sugar, salt and cream. Sitr until dissolved. Cook until temperature reaches 235 degrees on a candy thermometer, or soft ball stage.

2. Remove from heat and stir in the butter. Cool to 110 degrees, or lukewarm. Add the vanilla and beat vigorously by hand until mixture loses its shine.

3. Quickly stir in the nuts and spread into a greased 9" x 12" pan. Chill before cutting into small squares. Store in the refrigerator in a sealed airtight container with wax paper between layers. Keeps for one week.

* Bourbon vanilla is a richer tasting vanilla extract. You can find it online at  King Arthur Flour.com.

Penuche Walnut Fudge Close-up **

Serving Suggestion: For a pretty treat, cut the fudge slab with a very small cookie or candy cutter like the butterfly used in the picture above.

** Pictures used by permission, courtesy of Julie Ellis.


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Grandma's Canadian Lemon Bread

Rich & moist with a tart lemony top, this is a versatile quick bread we think you'll love! Be sure to check out the tips and serving suggestions at the bottom of this recipe.

Canadian Lemon Bread

Grandma's Canadian Lemon Bread
Makes at least 2 small loaves.

½ cup shortening
1 ¼ cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups flour
½ cup milk
2 eggs, beaten
Juice of 1 lemon or 3 Tbsp. lemon juice
1 Tbsp. fresh grated lemon zest, optional

1. Preheat oven to 350 degrees. Blend shortening and eggs in a bowl. Reserve ¼ cup sugar, and sift remaining 1 cup of sugar with baking powder, salt and flour. Add to egg mixture along with milk and mix well.

2. Stir in grated lemon peel and fill small loaf pans, greased and floured, about half to two-thirds full. Bake for 45-60 minutes. Bread is done if top springs back when lightly depressed or toothpick inserted in center comes out clean.

3. Combine lemon juice with remaining ¼ cup of sugar and mix well. Spoon lemon glaze slowly over hot lemon bread so glaze will soak into cake - this is a clear glaze. Cool completely. Slice thin and serve with butter. Bread may be stored in freezer for several months before use. Tip: Double wrap in plastic wrap and then foil if storing in freezer.

Tips and Serving Suggestions:
- Ovens vary in temperature, so be sure to start checking for doneness early. You can always bake longer, but over baked is ruined.

- If you like a really tart lemony flavor, don’t be afraid to double the lemon glaze. This dense bread can handle it!

- A visit to the freezer, double wrapped, makes this bread even moister. This is our favorite trick for moist cakes and breads. Keep the loaves tightly wrapped while thawing.

- This bread is wonderful served thinly sliced (1/4” slices). However, it is equally yummy sandwiched with a little softened butter and/or preserves such as raspberry, apricot or a tart fruit curd ie: lemon or lime.

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Sherried Fruit Butter Cookies

These cookies are a little work, but worth it! They taste like a sherried fruit & nut cake in a thin butter cookie. A festive addition to your Christmas Tea.

Sherried Fruit Butter Cookies

Sherried Fruit Butter Cookies
Makes approximately 8 dozen.

1 cup dried figs
½ cup raisins or currants
¼ cup candied cherries, coarsely chopped
¼ cup dried apricots, coarsely chopped
1 Tablespoon honey
2-3 Tablespoons dry sherry
1 Tablespoon lemon juice
¾ cup chopped pecans
Pinch of kosher salt
1 cup (2 sticks) unsalted butter, softened
½ teaspoon ground cloves
½ cup superfine sugar (++see note below)
1/3 cup light brown sugar, firmly packed
1 extra large egg
2  2/3 cups all-purpose flour
¼ teaspoon salt

(++you can make “superfine” sugar by processing granulated sugar for 60-90 seconds, measure AFTER)

NOTE: preparation for the fruit in these cookies requires starting a day before you bake. 

1. Snip off the hard stems of the figs with scissors or a small knife. Coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of kosher salt. Cover with plastic wrap and allow to sit overnight at room temperature.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Note: This entire step can also be accomplished by hand with a pastry blender or cutter for butter, sugar and spices and a mixing spoon for the remainder of the step.

3. Add the fruits and nuts, including any liquid in the bowl. Divide the dough in quarters and place each quarter on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each quarter into a log, 1 ½ inches in diameter, making a 9-inch-long roll. (We made the rolls triangular just for fun.) Refrigerate the dough for several hours or overnight. 

4. When ready to bake, remove the dough rolls from the refrigerator and place in the freezer for 10 minutes which will enable you to make thinner slices. Preheat oven to 350 ̊ F.
5. With a sharp knife, cut the logs into THIN slices (1/4 to 1/8-inch). Place the slices 1/2-inch apart on greased or parchment-paper-lined baking sheets and bake for 15-18 minutes, until golden.  Store in air-tight container. Cookies will be crisp at first and soften over the next few days.

 Adapted from Ina Garten’s BACK TO BASICS COOKBOOK.

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World's Best Scones Made Even Better

Cranberry Orange Pecan & Triple Chocolate Scones

This is a revision to our original recipe, The World's Best Scones.

What's different? Since scones are basically a sweet biscuit, we dropped the egg. Additionally, we reduced the milk and added two Make Ahead Options.

These options allow you to make scones in as little as 20 minutes. We're especially excited about Make Ahead Option #2 which goes from freezer to oven. We hope you enjoy this new & improved recipe!

World's Best Scones (made even better)
Makes 24 small scones, 1 1/4 inch (our favorite size) or 10-12 scones, 2 inch or 8-12 wedges.

2 cups flour
1/3 cup sugar
1 Tbsp. baking powder (Yes, that is a Tablespoon.)
1/2 tsp. salt
1 tsp. vanilla
6 Tbsp. butter
6 Tbsp. (3 fl. oz.) milk
1/4 cup chopped nuts, if desired
1/2 cup of one or two of the following, if desired: currants, raisins, dried cranberries, dried chopped cherries, chocolate chips, cinnamon chips, dried chopped apricots or apples, etc.

1. Preheat oven to 400 degrees. Sift together first 4 ingredients in a large bowl. Add one or two of the above dried fruits, nuts or chips or leave plain.

Make Ahead Option #1: At this point, you can turn the oven off and seal this mix in an airtight container (such as a plastic bag) and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and proceed with step 2. You'll have tea & scones within a 1/2 hour if you multi-task on the tea.

2. Cut butter into dry ingredients until approximately the size of peas.

3. Measure vanilla into a small bowl and add milk. Pour most of the vanilla milk  into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk may be added 1-2 teaspoons at a time.

4.  Turn dough onto a lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. Tip: Do not knead dough and use as little flour as possible to keep the dough from sticking to the board.

Sparkling White Sugar Crystals

5. Cut into desired shapes and place on a lightly greased baking sheet. Lightly brush tops with milk if desired. Sprinkle with raw sugar crystals or Sparkling White Sugar crystals such as those found at cake decorating supply stores or King Arthur Flour. Raw sugar crystals can be found in the baking aisle of many grocery stores. Tip: If using a biscuit cutter or glass, dip the cutting edge in flour first.

Make Ahead Option #2: At this point, place your scones on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil. Well wrapped scones will keep at least one month. When ready to use, proceed to step six, using frozen scones. Do not thaw first. You'll have scones within 20 minutes!

6. Bake for 10-15 minutes depending on size. The 1 1/4 inch scone will be done in about 10 minutes. Sprinkle again with large sugar crystals while scones are still hot for visual appeal. Best served within 1 day of baking with butter or clotted cream and jam. Store in airtight container if serving later in the day. Tip: When baking, start checking your scones at the minimum baking time. You can always bake longer, but overdone is ruined.
Tips for great scones: Scones are like biscuits. To get a tender, flaky scone, the dough should be handled as little as possible and you should always use cold butter and cold milk.

For more tips & recipes, check out our article on Squidoo: How to Make Great Scones.

Some of our favorite combinations are:

Cranberry-Orange Pecan:  1/2 cup dried cranberries, 1/4 cup chopped pecans, 1 tsp. fresh orange zest

Cinnamon Chip: 1/2 cup mini cinnamon chips and 1/2-1 tsp. ground cinnamon

You're invited to click Teapots 'n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets. 

Triple Chocolate Scones



Triple Chocolate Scones

This recipe for Triple Chocolate Scones includes two "Make Ahead" options. They're a scrumptious treat for special days or when you need a little chocolate. We hope you enjoy this fresh approach to our favorite tea treat with "lashings of cream" and jam, as our british friends say.

Triple Chocolate Scones
Makes 24 small scones, 1 1/4 inch (our favorite size) or 10-12 scones, 2 inch or 8-12 wedges.

1 3/4 cup flour
1/3 cup sugar
1 Tbsp. baking powder (Yes, that is a Tablespoon.)
1/3 cup unsweetened cocoa powder
1/2 tsp. salt
1 tsp. vanilla
6 Tbsp. butter
7-8 Tbsp. milk
1/2 cup chocolate chips
3 Tbsp. chopped or grated dark chocolate

1. Preheat oven to 400 degrees F. Sift together first 5 ingredients in a large bowl. Add the chocolate chips and dark chocolate.

Make ahead option #1: At this point, you can turn the oven off and seal this mix in an airtight container (such as a plastic bag) and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and proceed with step 2. You'll have tea & scones within a 1/2 hour if you multi-task on the tea.

2. Cut butter into dry ingredients until approximately the size of peas.

3. Measure vanilla into a small bowl and add milk. Pour most of the vanilla milk into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk may be added 1-2 teaspoons at a time.

4. Turn dough onto a lightly floured cutting board and press out with hand to approximately 1/2 inch thickness.Tip: Do not knead dough and use as little flour as possible to keep the dough from sticking to the board.

Sparkling White Sugar Crystals

5. Cut into desired shapes and place on a lightly greased baking sheet. Lightly brush tops with milk if desired. Sprinkle with raw sugar crystals or Sparkling White Sugar crystals such as those found at cake decorating supply stores or King Arthur Flour. Raw sugar crystals can be found in the baking aisle of many grocery stores. Tip: If using a biscuit cutter or glass, dip the cutting edge in flour first.

 

Make ahead option #2: At this point, place your scones on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil. Well wrapped scones will keep at least one month. When ready to use, proceed to step six, using frozen scones. Do not thaw first. You'll have scones within 20 minutes!

 

6. Bake for 10-15 minutes depending on size. The 1 1/4 inch scone will be done in about 10 minutes. Sprinkle again with large sugar crystals while scones are still hot for visual appeal. Best served within 1 day of baking with butter or clotted cream and jam. Store in airtight container if serving later in the day. Tip: When baking, start checking your scones at the minimum baking time. You can always bake longer, but overdone is ruined.

Tips for great scones: Scones are like biscuits. To get a tender, flaky scone, the dough should be handled as little as possible and you should always use cold butter and cold milk.

For more tips, check out our article on Squidoo: How to Make Great Scones.

You're invited to click Teapots 'n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.

Almond Lover's Scone Recipe



Almond Lover's Scones

We present for your baking & eating pleasure, our new Almond Scone recipe featuring marzipan, almonds and almond extract. Serve them with clotted cream and cherry preserves, pear conserve, orange marmalade or even Nutella!

Almond Lover's Scones

Makes 24 small scones, 1 1/4 inch (our favorite size) or 10-12 scones, 2 inch or 8-12 wedges.

2 cups flour
1/3 cup sugar
1 Tbsp. baking powder (Yes, that is a Tablespoon.)
1/2 tsp. salt
1 1/2 tsp. almond extract
8 Tbsp. butter
8 Tbsp. (4 fl. oz.) milk
1/2 c. marzipan or almond paste, diced small
4 Tbsp. sliced almonds, divided in half, crushed small using fingers


Almond-Sugar Mixture

 2 Tbsp. granulated sugar for topping

1. Preheat oven to 400 degrees F. Sift together first 4 ingredients in a large bowl. 

Make Ahead Option #1: At this point, you can turn the oven off and seal this mix in an airtight container (such as a plastic bag) and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and proceed with step 2. You'll have tea & scones within a 1/2 hour if you multi-task on the tea.



2. Cut butter into dry ingredients until approximately the size of peas. Add the diced marzipan and two Tbsp. of the sliced & crushed almonds. In a separate bowl, mix together the remaining 2 Tbsp. of almonds and 2 Tbsp. granulated sugar.



Flour Mix with Marzipan & Almonds



3. Measure out milk and add in almond extract. Pour the almond milk  into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk may be added 1-2 teaspoons at a time.

4.  Turn dough onto a lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. Tip: Do not knead dough and use as little flour as possible to keep the dough from sticking to the board.

5. Cut into desired shapes and place on a lightly greased baking sheet. Lightly brush tops with milk if desired. Sprinkle with 

Cutting Scones

previously prepared almond & sugar mix, reserving some for a second dusting after the scones are baked. Tip: If using a biscuit cutter or glass, dip the cutting edge in flour first.

Make Ahead Option #2: At this point, place your scones on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil. Well wrapped scones will keep at least one month. When ready to use, proceed to step six, using frozen scones. Do not thaw first. You'll have scones in about 20 minutes! :-D





Ready to Bake!



6. Bake for 10-20 minutes depending on size. The 1 1/4 inch scone will be done in approximately 10-13 minutes. Scones are done when lightly golden and the center springs back. Sprinkle again with remaining almond sugar mix while scones are still hot for visual appeal. Best served within 1 day of baking with butter or clotted cream and jam. Store in airtight container if serving later in the day. Tip: When baking, start checking your scones at the minimum baking time. You can always bake longer, but overdone is ruined. 

Are you planning a tea party? You're invited to visit Teapots 'n More and browse our latest selection of bone china teapots, tea accessories, tea cups, tea miniatures and english bone china tea sets.

Two Classic English Tea Cakes



Victoria Sandwich Cake

 If you're a regular reader, it comes as no surprise that we are big fans of the English tea tradition and especially tea with sweets. This week's focus is on a few of our favorite classic English tea cake recipes: Victoria Sandwich Cake and Battenburg Cake. We hope you'll give them a try and share your results with us!


Victoria Sandwich Cake, or Victoria Sponge Cake, is said to have been named after Queen Victoria who favored this cake with her afternoon tea. The first known recipe was printed in an 1874 edition of Mrs. Beeton's Cookery and Household Management. The cake is made up of two layers of sponge cake with any seedless jam or marmalade and whipped cream in the middle. When cake is sandwiched with jam only, it is called a Jam Cake.

Battenburg Cake

Battenburg Cake has been reported as the wedding cake created for the 1884 marriage of Queen Victoria's granddaughter to Louis of Battenberg, a German prince. The four squares of its unique checkerboard design represent the four princes of Germany at that time.

The cake is actually quite charming. It consists of two square sections of pink sponge cake put together with two square sections of yellow sponge cake. The sections are "glued" together with apricot jam and wrapped in a layer of marzipan.

Below you'll find links to classic English recipes and tips for these delicious cakes. We admit the recipes are extra work. However, once you've done it, the results are worth the effort!

Tips:

  - A kitchen scale will be helpful, since ingredients are often weighed out instead of measured in English recipes.

  - Castor sugar is superfine sugar. You can make it by whirling granulated white sugar in your food processor to a finer consistency.

  - Golden castor sugar is less refined. You can make an acceptable equivalent by whirling Turbinado, Raw or Demerara sugar in  your food processor to a fine consistency. You can also substitute regular granulated white sugar as noted above.

  - For Victoria Sandwich Cake, whipped cream or buttercream frosting may be used in the filling. We prefer whipped cream and seedless raspberry or apricot jam.

  - A 190 ̊ C oven is about 375 ̊ F, a 180 ̊ C oven is about 350 ̊ F, a 170 ̊ C oven is about 325 ̊ F.  A 160 ̊ C oven is between 325-300 ̊ F. American sponge cake recipes bake at 350 ̊ F. We recommend trying both recipes at 350 ̊ F the first time, but keep a close eye on it as actual oven temperatures vary.

  - A Battenburg Cake Pan is helpful when making this cake. They appear to be available only from England.  See an Amazon UK listing for this product by clicking on the above highlighted link.

Victoria Sandwich Cake Recipe

Battenburg Cake Recipe

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Brown Sugar Shortbread

Brown Sugar Shortbread Cookies

For your Autumn tea, try this easy & deliciously rich cookie with the taste of buttery caramels. It's certain to become a year round favorite!

Brown Sugar Shortbread
Makes about 3 dozen.

1 cup softened butter (no margarine)
½ cup packed brown sugar
2 ¼ cups flour

1. Preheat oven to 300 degrees F. In a mixing bowl, cream butter and sugar.

2. Gradually stir in flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes.

3. Pat into a 3/8" thick rectangle measuring 11" by 8" (about the size of a sheet of lined paper).

4. Cut into 2" by 1" strips. Place 1" apart on ungreased baking sheets. Prick with a fork.

5. Bake for 25 minutes or until bottom begins to brown. Remove from oven and cool on baking sheet for 5 minutes then remove to a wire rack to cool completely. Store in an airtight container 1-2 weeks or freeze for 3-4 months.

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