Favorite Recipes at Elmwood Inn

Favorite Recipes

Elmwood Inn Navigator

Books

Celebrating St. Patrick's Day

Tea Time Recipes on an Irish Theme

Irish Potato Cookies

Who would have thought that such an ordinary snack food could add such a distinctive flavor to a traditional shortbread recipe?

1 pound butter, softened
1 cup sugar
3 cups all-purpose flour
1 1/4 teaspoon vanilla
1 1/2 cups crushed potato chips
powdered sugar

Preheat oven to 325 ° F. Cream butter and sugar together with a mixer. Add flour and vanilla. Using your hands, blend in crushed potato chips. Place heaping teaspoons of dough on a cookie sheet. Bake for 12 minutes or until a light golden brown. Refrigerate the cookies but do not freeze. Dust with powdered sugar just before serving. Makes 3 dozen cookies.

Please check our new on-line secure ordering service.

...

Irish Tea Cakes

These beautiful cakes are brought to the Elmwood Inn tea table on a green depression glass cake plate.

3 eggs, separated and at room temperature
2/3 cup sifted cake flour
1/2 cup sugar
pinch of cream of tartar
1 teaspoon vanilla
4 tablespoons melted butter, cooled

Preheat oven to 350° F. Grease and flour 12 muffin cups. Beat egg yolks for 1 minute. Gradually add sugar and continue beating for 4 minutes. Beat egg whites until foamy. Add a pinch of cream of tartar. Beat until stiff peaks form. Lightly fold 1/3 of whites into the yolk mixture. Then fold in flour and egg whites by thirds. Add butter, mixing gently until blended thoroughly. Spoon into prepared muffin cups, filling half full. Bake for 15 minutes. Cool in pan for 10 minutes and turn out onto a rack.

Filling
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup orange marmalade

Whip cream and sugar until stiff. Add vanilla and marmalade. Use a whisk to blend. To assemble the tea cakes, cut a small circle about an inch deep into the top of each cake. Fill hole with 1tablespoon of whipped cream mixture. Cut top in half and place each side, centers touching, onto the top covering the cream. Dust with powdered sugar and garnish with a green cherry.

...

Irish Lace Cookies

The texture of these elegant cookies will remind you of fine Irish lace. They may be made ahead of time and stored in an airtight container.

1 cup unsalted butter
1/2 cup all purpose flour
2 cups firmly packed brown sugar
2 tablespoons vanilla
1/4 cup milk
2 cups old-fashioned rolled oats

Preheat oven to 350° F. Grease and flour 2 baking sheets. Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled oats. Drop batter by the tablespoon onto prepared baking sheets; allow room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.

Bake 10 minutes or until cookies flatten and look dry. Cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely. Makes 4 dozen cookies.

Tea Time Recipes from the Elmwood Inn

Daffodil Cake with Lemon Sauce

With daffodils blooming right outside our windows and fresh blossoms on the cake plate, this has to be the most eye-catching cake we serve.

A Year of Teas at the Elmwood Inn, Page 28

White batter:
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup 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 flour mixture at a time over the egg mixture; fold in.

Yellow batter:
3/4 cups sifted cake flour
3/4 teaspoon baking powder
6 egg yolks
2 1/2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup 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° F for 35 to 40 minutes. Invert and cool. Dust the cake with powdered sugar and serve with lemon sauce.

Lemon Sauce:
1/2 cup granulated sugar
1 tablespoon corn starch
1 cup boiling water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
few grains salt

In a medium saucepan, 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.

...

Tomato Aspic with Cucumber Tea Sandwich

The classic sliced cucumber tea sandwich takes on a new look with the addition of a red tomato aspic heart topped with a tiny dollop of mayonnaise.

A Tea for All Seasons Book, Page 65 image

Ingredients:
5 cups V-8 vegetable juice
3 3-ounce boxes lemon gelatin
1/2 cup lime juice
dash of Worcestershire sauce
dash hot pepper sauce
30 thin cucumber slices
30 small rounds whole wheat bread

Combine vegetable juice with gelatin and bring to a boil. Stir until dissolved. Remove from heat and add lime juice, Worcestershire, and hot sauce. Pour onto a cookie sheet which has been prepared with either mayonnaise or cooking spray. Refrigerate until firm.

Using a very small heart shaped cookie cutter, cut out small hearts from the congealed aspic. Place a cucumber slice on top of each whole wheat round. Add an aspic heart. Pipe a star of mayonnaise on top and decorate with a tiny piece of dill.

...

Sticky Toffee Pudding

This delightful toffee pudding can be found on the menus of many fine restaurants throughout the Lake District. The recipe is easy to make. Be sure to serve it warm out of the oven.

1 cup & 1 tablespoon
1 teaspoon
3/4 cup
7 tablespoons
3/4 cup
1
1 teaspoon
1 teaspoon
1-1/4 cup
5 tablespoons
2 tablespoons

unsalted butter for baking dish
all-purpose flour
baking powder
pitted dates
unsalted butter
granulated sugar
egg, lightly beaten
baking soda
vanilla
boiling water
packed brown sugar
heavy cream
whipped cream for topping

Heat the oven to 350° F. Butter an 8x6" baking dish.

Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. Chop the dates fine; toss with 1 tablespoon flour in a small bowl.

Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture.

Add dates, baking soda and vanilla to the 1 1/4 cups boiling water, stirring to combine; add to batter, beating until well blended. Pour batter into a prepared baking dish; bake until set and well browned on top, 35-40 minutes. Remove from oven to wire rack.

Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top is bubbly, about 1 minute. Serve warm with whipped cream.

SECURE CREDIT CARD ORDERING ON-LINE is now available. We are pleased to offer this fast and inexpensive delivery service. Our new shipping policy allows FREE shipping to all 50 States and the Virgin Islands with any order over $59. Order Page.

Bruce's Favorite Tea Pot

Retail or Wholesale Orders

1-800-765-2139

Facsimile: 606-332-7940

Local Reservations: 332-2400

…

Elmwood Inn

205 East Fourth Street

Perryville, Kentucky 40468

…

E-mail: Tea@ElmwoodInn.com

Diamond