Michael
Lindsfield came to the pantry, looking for tea. I said
that the tea was kept in the shed; only essential everyday items
like eggs, milk and toilet paper were kept in the pantry. He
drew himself up, "To an Englishman," he said, "tea
is far more
essential than toilet paper."
As
traditional as the tea itself are the various cakes and sweets
that
accompany it. Here we have several of my favorites, taken from
recipe files of some of the best bakers in the community.
  Fairy
Cakes
1. Preheat oven to 220°C/
Gas Mark 7/425°
2. Beat margarine and sugar together until smooth. Add eggs and
mix thoroughly.
3. Sift together dry ingredients. Add dry ingredients and milk
to batter. Beat well.
4. Spoon into paper cases and bake for 15-20 minutes, or until
golden.
Chocolate Chip Oat Cookies
1. Preheat oven to 210°C/Gas Mark 6/400°F
2. Grease a flat baking sheet.
3. Beat butter, sugar and vanilla until smooth and fluffy; mix
in the egg.
4. Sift together flour, salt, baking powder and soda; stir into
butter-sugar mixture.
5. Add oats and mix thoroughly.
6. Stir in chocolate chips and nuts.
7. Drop by spoonfuls onto baking sheet.
8. Bake for 10 minutes, or until lightly browned.
 Kiftens
1. Beat butter, sugar and vanilla together until fluffy.
2. Put almonds through fine grinder.
3. Alternate adding almonds and flour to butter-sugar mixture.
Mix thoroughly.
4. Form little crescents and place on ungreased baking tin.
5. Bake at 180°C/Gas
Mark 4/350°F
for 15-20 minutes, or until lightly browned.
6. While still warm, roll in icing (powdered) sugar.
Coconut
Pyramids
1. Preheat oven to 170°C/Gas
Mark 3/325°F
2. Mix coconut, sugar and essence together.
3. Beat egg white until stiff, then fold into coconut mixture.
4. Make tiny pyramids, then lay on a sheet of rice paper on an
ungreased tin.
5. Bake for 15-20 minutes, or until browned. Cool on wire tray.
Remove from rice.
6. Melt chocolate in double saucepan, or in a glass bowl placed
over boiling water.
Dip base of each pyramid in chocolate. Set on wire tray to dry.
 Cheese
Straws
1.
Sift together dry ingredients. Cut in shortening and margarine,
then add remaining ingredients and mix thoroughly.
2. Roll out and cut in straws 1cm (-in) wide.
3. Bake at 240°C/Gas
Mark 9/475°F
for 7-10 minutes, or until browned.
©
Kay Lynne Sherman, 2004
This installment concludes the A Taste of Life: Vegetarian Recipes
From Findhorn series.
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