Victorian Tea Recipes

Planning to host a Victorian Tea Party? Not only is it an easy way to introduce your friends to the Gospel, having tea makes for a wonderful afternoon among friends.

Scones with Devonshire cream aren’t the only things you can serve at a Victorian tea. Here are some recipes you can make ahead and avoid the last-minute fuss of heating items as your guests arrive.

Caramel Toffee Squares

Bottom layer:
1 ¼ cup flour
¼ cup white sugar
½ cup butter
2 teaspoons more butter

Second layer:
½ cup butter
½ cup brown sugar, packed
2 tablespoons corn syrup
½ cup sweetened condensed milk

Third layer:
2 cups semi-sweet chocolate chips*

Bottom layer: Crumble first four ingredients well. Pack into ungreased 9×9 pan. Bake at 350 F for 20 minutes.

Second layer: Combine next four ingredients in heavy saucepan. Bring to boil over medium heat. Boil for five minutes, stirring constantly as it burns easily. Remove from heat. Beat with spoon slowly until it shows signs of thickening. Pour over bottom layer.

Third layer: Melt chocolate in saucepan over low heat or over hot water. Pour over second layer. Chill. Cut into 36 squares.

For a much thinner third layer, decrease the chocolate chips as well as adding a bit of margarine to make spreading easier.

Chocolate-Dipped Strawberries

Dip individual strawberries half-ways into melted semi-sweet chocolate. (Keep the stem on the berry) Allow to harden. Very popular!

Snowballs

½ cup butter (not margarine)
1 tablespoon. sugar
1 cup finely ground pecans
1 teaspoon vanilla
7/8 cup flour
pinch of salt
1 cup icing sugar

Cream butter and sugar. Add nuts and vanilla. Work in flour and salt; blend well. Form small balls and bake on ungreased sheet at 300 F oven for 8-10 minutes until barely brown. Coat thoroughly in icing sugar while hot. (These look nice in bon-bon size candy cups).

Filbert Fingers

1 cup butter (not margarine), softened
¾ cup brown sugar, packed
2 ½ cups flour
2 tablespoons milk
1 cup ground filberts
2 x 1 ounce semi-sweet chocolate squares
2 tablespoons grated parowax (paraffin)

Mix butter, sugar, flour and milk together. Form into a ball and knead until soft and pliable. Mix in nuts. Shape into fingers (especially small ones for a tea). Place on ungreased baking sheet. Bake in 375 F oven for about 10 minutes (less if very small). Cool. Melt chocolate and parowax over hot water. Dip ends of fingers. Place on waxed paper to set.

Bagels with Cucumbers

Small, plain bagels
Cream cheese, softened
English cucumbers, unpeeled and sliced thinly

Slice bagel in half. Spread flat, cut side with cream cheese. Cut each round slice in half. Top with thin cucumber slices.

Cream Puffs with Chicken Filling

1 cup boiling water
½ cup butter
1 cup flour
4 eggs

Bring water and butter to boil in saucepan. Add flour all at once and stir until mixture leaves sides and forms a ball. Remove from heat. Add eggs one at a time, beating well after each one. Mixture should look smooth. Drop by small teaspoonfuls on greased baking sheet. Bake at 450 F for 10 minutes, then at 300 F for 25 minutes or less. Cool. Cut in half; fill with your choice of chicken salad filling.

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