MPT Online | Afternoon Tea

Two recipes this month? Yes, there are! It's strawberry season so we couldn't leave out a seasonal recipe but we also couldn't leave out English Flapjacks since they were served at the Tea Heather attended with the Queen. Try both! Your family will be happy, we're sure.

Strawberry Shortcake

An old fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Ingredients

3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream

Directions

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

www.allrecipes.com

English Flapjacks

An English recipe. Very easy to make, and very delicious. Good for lunch-boxes too.

Ingredients

3 1/2 oz. butter
3 1/2 oz light brown sugar
4 tablespoons golden syrup or honey
10 oz. rolled oats

Directions

Melt the butter, sugar and syrup (or honey) in a saucepan over low heat.
Stir in the oats until completely coated.
Spoon into a greased 8 inch round or square pan.
Spread until ½ inch thick.
Bake at 350 degrees for 25 minutes or until golden brown.
Cut into wedges or squares but leave in pan until completely cooled before removing.

	Table of Contents » Page 10 » Recipes Two recipes this month? Yes, there are! It's strawberry season so we couldn't leave out a seasonal recipe but we also couldn't leave out English Flapjacks since they were served at the Tea Heather attended with the Queen. Try both! Your family will be happy, we're sure. Strawberry Shortcake An old fashioned, tender shortcake with two layers of strawberries topped with whipped cream. Ingredients 3 pints fresh strawberries 1/2 cup white sugar 2 1/4 cups all-purpose flour 4 teaspoons baking powder 2 tablespoons white sugar 1/4 teaspoon salt 1/3 cup shortening 1 egg 2/3 cup milk 2 cups whipped heavy cream Directions Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream. www.allrecipes.com English Flapjacks An English recipe. Very easy to make, and very delicious. Good for lunch-boxes too. Ingredients 3 1/2 oz. butter 3 1/2 oz light brown sugar 4 tablespoons golden syrup or honey 10 oz. rolled oats Directions Melt the butter, sugar and syrup (or honey) in a saucepan over low heat. Stir in the oats until completely coated. Spoon into a greased 8 inch round or square pan. Spread until ½ inch thick. Bake at 350 degrees for 25 minutes or until golden brown. Cut into wedges or squares but leave in pan until completely cooled before removing. www.allrecipes.com Back To Top ‹ Previous Article \| Next Article › © 2012 Maryland Public Television Support MPT \| Pledge/Renew \| Shop MPT \| Program Schedule About MPT \| Contact Us \| Privacy Policy