Ingredients

1/2 C yellow raisins����������������

1 C hot water

2 C flour�������������������������������

3 Tbl sugar

2 Tbl baking powder���������������

1 tsp baking soda

3/4 tsp salt�������������������������������

5 Tbl butter

1 egg, separated�������������������������

1 C sourcream

Preheat oven to 425 degrees.�Place the raisins in a small bowl and stir in the water.�Set aside to cool.�In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda and salt and mix well.�Cut in the butter with a pastry blender until the mixture resembles coarse bread crumbs.�Drain the reserved, cooled raisins and add to the flour mixture.�Stir together well. In a small bowl, mix together the egg yolk and sour cream, then add to the flour mixture. The mixture will now form a sticky dough. Mix just until it holds together.�DO NOT KNEAD.�Turn out the dough onto a floured surface and pat out to about 3/4 inch thick.�Do not over work the dough. Cut out the scones with a biscuit cutter.�Place the scones on an ungreased baking sheet.�Brush the tops with the egg whites and sprinkle sugar on top.� Bake for 11 minutes. (Do not overbake; bottoms should be tan; sides will still be light.)� Cool on a wire rack.� Yields 10 to 12 scones. Great for tea party.�Serve with Preserves, Devon cream or Lemon Curd.�These are the best ever.

Visit Joy of Baking Scones newsletter for tips.

Ingredients

5 eggs

1 Tbl finely shredded lemon zest

3/4 C lemon juice from fresh lemons

1-1/2 C sugar

3/4 C melted butter

In a medium saucepan, whisk eggs, sugar, lemon juice and peel until blended. Cook over medium heat, whisking constantly, until the mixture comes to a full boil. Remove from heat and pour into a bowl. Cut the butter into small pieces and whisk into mixture until the butter is melted. This mixture can be covered and refrigerated. The lemon curd will keep for several days refrigerated.

Note: If you find that the eggs have curdled a bit when cooking and the mixture isn't smooth, simply strain the mixture before adding the butter. It is important that you whisk the egg mixture constantly when cooking. This will prevent the eggs from curdling.

Note: Lemons at room temperature get more juice when squeezing. After squeezing I find it best to strain the juice to remove all the pulp. When grating lemons for the zest make sure you only grate the peel. Scones are traditionally served with Lemon Curd. Curd is also delicious served warm over gingerbread or any spice cake, and will keep at least a week in a jar in refrigerator

Ingredients

8 oz mascarpone or cream cheese softened

2-1/4 C heavy whipping cream (not ultrapasteurized)

1/2 tsp vanilla extract

2 Tbl powdered sugar

small pinch salt

Put all the ingredients in a large stainless steel bowl. Whisk the cream until it holds its shape. Refrigerate the cream until ready to use. This cream should be used within an hour of being made or else you will have to rewhip it.

Cr�me Fr�iche (pronounced fresh) is a thickened cream with a slightly tangy, nutty flavor and velvety rich texture. In chilled bowl, beat 1 cup whipping cream, 1 (8 oz.) carton sour cream and 1/4 cup powdered sugar until thick and creamy. Refrigerate, covered, several hours or overnight. Amount: 2 1/2 cups

Ingredients

2 C heavy cream..room temp

2/3 C sour cream

2 Tbl powdered sugar

Beat both creams together, beat in sugar...Chill. Prepare and hour before serving, because this does not keep well.

Ingredients

2 C flour

1/2 C sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 C buttermilk

1/2 C butter flavored crisco

1 egg

1 tsp flavoring (vanilla, orange, or maple)

1/2 C nuts of choice (walnuts, pecans, or hazelnuts)

1/2 C fruit of choice (blueberry, cranberry, dates, or raisins)

If using only nuts or fruit alone should total 1 cup.

The night before mix dry ingredients together in a medium size bowl. The next morning add buttermilk, butter flavored crisco, egg, flavoring, and nuts and/or fruit. Stir together gently kneading to complete mixing ingredients. Shape into a large ball and flatten, into a circle, on a cookie sheet or baking stone. Score into 8 pieces with serrated knife. Bake at 400 degrees for 18 to 22 minutes, until lightly browned and toothpick comes out clear. Serve warm with butter, honey, jam, or flavored cream cheese. It is traditional to serve scones with Devonshire cream, lemon curd or clotted cream.

Ingredients

White batter:

Ingredients

1/2 C sifted cake flour

1/2 C sifted powdered sugar

6 egg whites at room temperature

1/2 tsp cream of tartar

1/2 tsp vanilla

1/8 tsp salt

1/2 C granulated sugar Sift cake flour and powdered sugar together six times . Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in the granulated sugar. Sift a fourth of the mixture at a time over the egg mixture; fold in.

Yellow Batter

Ingredients

3/4 C sifted cake flour

3/4 tsp baking powder

6 egg yolks

2-1/2 Tbl lemon juice

1 Tbl cold water

1/2 C granulated sugar

powdered sugar Sift cake flour and baking powder together six times. Beat the egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in. Alternately spoon yellow and white mixtures into an ungreased 9 or 10 inch tube pan. Bake at 375 degrees F for 35 to 40 minutes. Invert and cool. Dust the cake with powdered sugar and serve with lemon sauce.

Ingredients

1/2 C granulated sugar

1 Tbl corn starch

1 C boiling water

1/2 C fresh lemon juice

1 tsp lemon zest

2 Tbl unsalted butter

few grains salt

In a medium suacepan, mix together sugar and corn starch. Gradually add boiling water. Boil five minutes. Remove from heat and add fresh lemon juice, zest, butter, and salt.

Ingredients

1 C butter or margarine, softened

1/2 C powdered sugar

1 tsp vanilla

2-1/2 C all-purpose flour

1/2 C finely chopped pecans or walnuts

1/2 tsp salt

Powdered Sugar

Preheat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar and the vanilla. Stir in flour, nuts and salt until dough holds together. Shape into small 1" balls. Place 1" apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Roll in powdered sugar while warm; cool. Roll in powdered sugar again. Makes approximately 4 dozen cookies

This was named in honor of Queen Victoria, who relished the new craze for tea-parties.� The invention of baking powder in 1855 meant that there was no longer a need for lengthy egg beating, and baking cakes became much easier as a result.� Here, butter is added to the classic sponge mixture, resulting in a more substantial cake which keeps for several days.�

Ingredients

8 Tbl (1 stick) butter

1/2 C sugar

2 eggs beaten

1 C self-rising flour

Filling

4 Tbl Jam or Lemon Curd (recipe above)

2/3 C Devonshire cream (recipe above)

Lightly butter the cake tins and line with wax paper.�Cream the butter and sugar untill light and fluffy.�Add the eggs gradually, beating well. Sift the flour and fold it in with a large metal spoon.� Stir lightly but thoroughly.�Pour into the pans and smooth the tops with knife or spatula.�Bake for 20 minutes. When cool, sandwich together with jam or lemon curd and Devonshire cream. I use 2 (8-inch) square shallow pans and cut the sandwich in finger length size.�The sandwich will be about 1-inch thick and 3-inches in length.

Ingredients

1 C sugar

6 Tbl butter or margarine, room temperature

2 large eggs

1/4 C poppy seeds

1/2 tsp almond extract

1-1/2 C all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 C half and half (can use milk)

1-1/2 to 3 Tbl lemon juice

1/2 tsp almond extract

Beat sugar and butter in large mixing bowl until light and fluffy. Add eggs, poppy seed, and almond extract; beat until fluffy. Mix flour, baking powder, and salt in medium bowl. Add four mixture to butter mixture, 1/3 at a time, alternating with the half and half, mixing well after each addition. Spread batter in greased 8-1/2 x 4-1/2 x 3 inch loaf pan. Bake in a preheated oven about 50 minutes. Cool in pan on wire rack 10 minutes. Top with Lemon Glaze (recipe follows) cool completely in pan.

Mix powdered sugar, 1-1/2 tablespoons lemon juice and the almond extract in a small bowl; stir in as much of the remaining 1-1/2 tablespoons lemon juice as needed to make a smooth thick glaze. Serves:12

Ingredients

15 oz fine-quality bittersweet chocolate (not unsweetened), chopped

2 Tbl unsalted butter, melted

2 C heavy cream

1/3 C sugar

Serve With

apple or pear wedges

pound cake or anglefood cake cubes

butter cookies

Rice Krispies Treats

banana pieces

strawberries

In top of a double boiler or a metal bowl set over a saucepan of simmering water melt chocolate, stirring until smooth, and stir in butter until it is incorporated. In heavy saucepan heat cream over moderate heat until hot but do not boil. Add sugar and stir until dissolved. Add cream to chocolate by 1/2 cupfuls, stirring until cream is incorporated before adding next 1/2 cupful. Serve fondue in a fondue pot over a very low flame, with various items for dipping. Makes about 3 1/2 cups chocolate fondue, serving 6.

Ingredients

1/2 C butter

1/2 C light corn syrup

1 C semisweet chocolate chips

1/2 C granulated sugar

3 eggs

1 tsp vanilla

1 C all-purpose flour

1 C chopped walnuts or pecans

Butter and flour a 9-inch round cake pan. In a sauce pan, heat butter and corn syrup until butter is melted. Add chocolate chips and stir until melted. Remove from heat. Add sugar and eggs. Stir until well blended. Stir in vanilla, flour, and nuts. Pour batter into pan. Bake at 350 degrees for 30 minutes, until center springs back when touched. Cool in pan for 10 minutes. Turn out of pan onto rack. Frost top and sides with Chocolate Glaze. Chill until set. Garnish with sliced strawberries. Cut into wedges and serve with whipped cream.

Ingredients

1/2 C semi sweet chocolate chips

2 Tbl butter

1 Tbl corn syrup

1 tsp vanilla

Heat on low, stirring constantly. Add vanilla. cool and frost torte.

Ingredients

3 C flour

1-1/2 tsp baking soda

1/2 C cocoa

1 C sugar

1 egg

1-1/2 C buttermilk

1/3 C melted butter or oil

1/2 C chopped walnuts

1/4 C raisins

1/4 C chopped dates

Preheat oven to 350 degrees. In a large bowl, sift together the flour, baking soda, cocoa, and sugar. In a separate bowl, beat the egg, buttermilk, and melted butter or oil. Add the wet ingredients to the dry and stir well. Stir in the nuts, raisins, and dates. The batter will be stiff. Spoon into a greased and floured loaf pan and bake at 350 degrees for 45 to 55 minutes. Cool briefly in pan, then turn out onto cooling rack to cool completely before slicing. Serve this bread well chilled, plain or with a little Devonshire cream or butter.

This is a very traditional English tea party dish. This recipe is for individual servings, it can be doubled and served in a large clear glass pedestal Triffle dish.

Yield: 4 Servings

Ingredients

4 Large macaroons or 8 lady fingers split in 1/2

4 Tbl white wine

1 Tbl brandy

1 C regular cream

1 Egg and 1 egg yolk

1 Tbl cornstarch

1/2 C sugar

3 oz raspberry jam

1/4 C sliced almonds

1/4 C candied peel, chopped (optional)

1 C whipping cream

Put the macaroons in small glass bowls and pour the wine and brandy over the cookies (or cake) Leave macaroons to soak, adding extra wine or brandy if they appear dry. Pour the cream into a pan and warm gently until just on the point of boiling. Beat together the egg, egg yolk and cornstarch in a bowl, pour on the cream and whisk lightly. Return to a clean saucepan and cook gently, without boiling, until custard has thickened, stirring continuously. Stir in the sugar and allow the custard to cool a little. Pour over the soaked macaroons and set in a cool place. Carefully smooth the jam over the custard, then sprinkle with almonds and candied peel. Whip the double cream until it stands in soft peaks and pipe or pile on top of trifle. Serve decorated with, fresh raspberries, extra blanched almonds and candied peel, if desired.

Ingredients

4 C all-purpose flour

2-1/2 C sugar

4 tsp baking soda

4 tsp ground cinnamon

1 tsp salt

2 C oil

6 eggs, lightly beaten

4 tsp vanilla extract

4 C grated, peeled apples

1 C raisins

1 C flaked coconut

1 C shredded carrots

1 C chopped walnuts

In a large bowl combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl mix the oil, eggs, and vanilla. Stir into the dry ingredients just until moistened. Fold in the apples, raisins, coconut, carrots, and nuts. Fill greased or paper lined muffin cups two-thirds full. Bake in a 350 degree oven for 25 to 30 minutes or until a toothpick inserted in center muffin comes out clean. Makes 3 dozen.