Tea Sandwiches
Sliced Cucumber and Cream Cheese
Whipped cream cheese topped with smoked salmon and dill.
Shredded chicken, minced carrots and golden raisins mixed with
mayonnaise (serve as a small traditional sandwich)
Whipped cream cheese topped with crisp, crumbled bacon and a
lettuce leaf (serve as a small traditional sandwich)
Apricot preserves with minced ham
Bay shrimp and minced celery mixed with mayonnaise
Smoked turkey and avocado
Classic tea sandwiches are delicate, and almost bite-sized. Start with very thinly sliced bread; frozen an hour or two before handling. Try different kinds of breads like raisin, egg, wheat, white, or mini corn muffins or rolls. Keep filling at room temperature for easier spreading. Spread bread first all the way out to the edges, then trim with a serrated knife and discard crusts. Cut bread into squares or triangles, or cut before filling into heart shapes, rounds, or flower shapes. Serve some open face and others as traditional sandwiches. The sandwiches should be made as close to serving time as possible to avoid sogginess. All of the filling ingredients should be very thinly sliced or finely chopped for these dainty morsels.
Mock Clotted Cream
4 ounces Whipped Cream Cheese
½ cup unsalted butter, softened
Beat together cream cheese and butter in small bowl until well mixed. Cover and refrigerate until serving time.
Tip: Serve with English scones or crumpets
Brownie Tarts
1 package chocolate fudge cake mix
½ cup Butter
1 Egg
Filling (see next recipe)
Preheat oven to 325 degrees. Spray mini muffin pans with cooking spray. Combine all ingredients and mix well. Scoop batter into muffin cups until two-thirds full. Bake 10 to 12 minutes, or until edges are set. Remove pan and press tops of brownies with a tart shaper (the plastic lid of a soda pop bottle works well), to make indentations. Cool in pan 15 minutes. Gently remove from pan. Cool. Cups will be firm. Pipe or spoon filling into formed cups. Store tightly covering in the refrigerator, best served when chilled.
Brownie Tart Filling
1 small package instant chocolate pudding
1 cup Half and Half
1 container (8 ounces) frozen whipped topping
Mix pudding with half and half. Fold in whipped topping.
Toffee Pecan Bars
2 cups Flour
½ cup Powdered Sugar
1 cup cold Butter
1 Egg
1 can Sweetened Condensed Milk
1 teaspoon vanilla
1 package (8 ounces) English Toffee Pieces
1 cup coarsely chopped Pecans
Preheat oven to 350 degrees. Combine flour and powdered sugar; cut in cold butter until mixture is crumbly. Press into a 9×13 inch pan. Bake for 15 min. Meanwhile, beat egg; add milk, vanilla, English toffee pieces, and pecans. Spread over baked crust; bake for another 20 minutes.
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