RECIPES FROM THE MERRY WIVES TEA ROOM
Welcome to Maggie's recipe page! Here you will find some of the recipes Maggie and her friends make for the Merry Wives Tea Room. As I add books to the Stratford Upon Avondale cozy mystery series, I will add recipes to this page.
But first, HOW TO MAKE A PROPER POT OF TEA! Maggie learned the fine art of tea making from her Granny O'Flynn, and I am happy to share it with you.
FIRST, using an electric tea kettle or a kettle on a stove top (but never, ever, ever a microwave!) bring a kettle of cold water to a full boil. When the water is boiling pour a little into your tea pot and swish it about to warm the teapot. While doing this keep the rest of the water in the kettle hot. (it only takes a few seconds) Once the pot is warm, pour out the water. To the pot add one heaping teaspoon of loose leaf tea per cup of water you'll be using in the teapot. You may substitute high quality teabags if you wish, but please no strings or tags. Pour the boiling water over the tea, replace the top, and let it steep for 3 to 5 minutes. Make sure to have a strainer ready if you used loose leaf. Give it a little stir and serve black or with milk and sugar.
ENJOY YOUR CUPPA!
But first, HOW TO MAKE A PROPER POT OF TEA! Maggie learned the fine art of tea making from her Granny O'Flynn, and I am happy to share it with you.
FIRST, using an electric tea kettle or a kettle on a stove top (but never, ever, ever a microwave!) bring a kettle of cold water to a full boil. When the water is boiling pour a little into your tea pot and swish it about to warm the teapot. While doing this keep the rest of the water in the kettle hot. (it only takes a few seconds) Once the pot is warm, pour out the water. To the pot add one heaping teaspoon of loose leaf tea per cup of water you'll be using in the teapot. You may substitute high quality teabags if you wish, but please no strings or tags. Pour the boiling water over the tea, replace the top, and let it steep for 3 to 5 minutes. Make sure to have a strainer ready if you used loose leaf. Give it a little stir and serve black or with milk and sugar.
ENJOY YOUR CUPPA!
MAGGIE'S BUTTERMILK SCONES
2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter--COLD and cut into small pieces
1/2 cup buttermilk
1 egg, beaten
1 1/2 teaspoons vanilla
1 tablespoon cream
OPTIONAL: 1/2 cup raisins (dark or golden) or 1/2 cup currants
Preheat oven to 425˚
In a large bowl stir together the flour, sugar, baking powder, salt and soda. Sprinkle the butter pieces over the mixture and using a pastry blender, or two knives working like scissors, cut the butter into the flour mixture until it resembles coarse cornmeal. In a small bowl combine the buttermilk, egg, and vanilla. Make a well in the center of the flour/butter mixture and into it pour the wet mixture all at once. Stir the mixture with a fork until the dough cleans the sides of the bowl. If adding fruit mix it in at this time. With lightly floured hands gather the dough into a ball. Turn it out onto a lightly floured board. Roll, or with your hands pat, the dough into a circle 1/2 inch thick. Using a 2 inch circular cookie or biscuit cutter, cut into individual scones. Place on lightly greased baking sheet. Brush the tops with cream. Bake 12-14 minutes, or until top is lightly browned and a toothpick inserted comes out clean. Serve warm with clotted cream or butter and jam. Enjoy with a cup of tea!
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter--COLD and cut into small pieces
1/2 cup buttermilk
1 egg, beaten
1 1/2 teaspoons vanilla
1 tablespoon cream
OPTIONAL: 1/2 cup raisins (dark or golden) or 1/2 cup currants
Preheat oven to 425˚
In a large bowl stir together the flour, sugar, baking powder, salt and soda. Sprinkle the butter pieces over the mixture and using a pastry blender, or two knives working like scissors, cut the butter into the flour mixture until it resembles coarse cornmeal. In a small bowl combine the buttermilk, egg, and vanilla. Make a well in the center of the flour/butter mixture and into it pour the wet mixture all at once. Stir the mixture with a fork until the dough cleans the sides of the bowl. If adding fruit mix it in at this time. With lightly floured hands gather the dough into a ball. Turn it out onto a lightly floured board. Roll, or with your hands pat, the dough into a circle 1/2 inch thick. Using a 2 inch circular cookie or biscuit cutter, cut into individual scones. Place on lightly greased baking sheet. Brush the tops with cream. Bake 12-14 minutes, or until top is lightly browned and a toothpick inserted comes out clean. Serve warm with clotted cream or butter and jam. Enjoy with a cup of tea!
GRANNY O'FLYNN'S IRISH LACE COOKIES
1 cup unsalted butter
1/2 cup flour
2 cups firmly packed brown sugar
1 teaspoon vanilla
1/4 cup milk
2 cups old fashioned rolled oats
Preheat oven to 350˚.
Cream the butter and sugar until the mixture is fluffy. Add vanilla. Stir in the flour, milk, and oats. Drop by rounded teaspoons onto cookie sheets leaving plenty of room for the cookies to spread--about 3 inches. Bake in batches for 12-13 minutes, until golden. Let the cookies sit on the sheet for about a minute or two or until they are firm enough to be moved with a metal spatula. Cool completely on a rack. Enjoy!
1/2 cup flour
2 cups firmly packed brown sugar
1 teaspoon vanilla
1/4 cup milk
2 cups old fashioned rolled oats
Preheat oven to 350˚.
Cream the butter and sugar until the mixture is fluffy. Add vanilla. Stir in the flour, milk, and oats. Drop by rounded teaspoons onto cookie sheets leaving plenty of room for the cookies to spread--about 3 inches. Bake in batches for 12-13 minutes, until golden. Let the cookies sit on the sheet for about a minute or two or until they are firm enough to be moved with a metal spatula. Cool completely on a rack. Enjoy!
