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Monday, October 22, 2007

Tea and Crumpets!

My Dad had a real dry sense of humor. He was a master of the metaphor. He had a name for everything. Being from the mid-west, he found common names just not imaginative enough for his tastes. For example, he called guns, "shooting irons". And he called a mid-afternoon snack, "Tea and Crumpet time"! And you always served "picky-nibbles" at these events.
I would like to share with you a wonderful "picky-nibble" receipt I found some years back in a cookbook called Perennials. I served it last night at our church fellowship. It went very nicely with all the sandwiches, although it is rather a lovely pastry.

1. Combine in a bowl, and mix well:

3 C flour
1 package yeast
1 C butter, softened

2. Blend in the following:
3 egg yolks
8 ounces packages cream cheese, softened
3. Divide into four balls. Wrap each in waxed paper; refrigerate over night.
4. Roll each ball into a 1/4" circle the next day.
5. Spread the following over each circle:
1/4 C sugar
1/4 tsp. ground cinnamon
1/4C finely chopped nuts.
6. Cut each circle into 12-16 wedges. Roll each wedge toward small end.
7. Bake 350 or 18-20 minutes.
8. Remove and cool slightly. Drizzle glaze over warm pastries.

2 C confectioner's sugar
2 T cream
1 tsp. vanilla

This is my favorite tea cup. It is marked "Bavaria Tirschenreuth" Theitilbury 4415
It is my favorite because the design is so very beautiful and feminine.

If you would like to see some more beautiful tea cups, go over to Lady Lydia.


Jenny said...

What a dainty cup and saucer. Perfect for a lady!

Mrs. Monise said...

Such a pretty and dainty tea cup! God Bless.