Jane Austen Festival to host afternoon tea

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WHAS11.com

Posted on July 13, 2012 at 11:23 AM

Updated Friday, Jul 13 at 11:42 AM

Jane Austen Festival

July 21-22

Locust Grove

www.JASNALouisville.com

 

 

BEEF & STILTON PASTIE

Makes about 12

 

1 T. olive oil

1 small onion (red or white)

1 T. Herbes de Provence

1 T. salt or to taste

1 T. pepper or to taste

1 lb. Laura’s Lean Ground Beef (92% lean)

¼ c. crumbled Stilton or other blue cheese

1  Package refrigerated pie crust

1 Egg, lightly beaten with 1 tsp. water

 

In a medium saucepan, combine olive oil, onion and ground beef.  Cook thoroughly, adding salt and spices (can use dried thyme, basil, oregano, parsley, etc if you do not have Herbes de Provence blend).

Preheat oven to 350 degrees.  Line baking sheet with parchment paper, set aside.

On a lightly floured surface, roll out piecrust to 1/4” thickness.  Using a 3” round cutter, cut 24 circles. Lightly brush bottom circles with egg wash.

Place about 2 tsp. meat mixture on circle and about 1 tsp. blue cheese on top.  Cover bottom with piecrust circle for top, crimp edges and brush top with egg wash.

Bake for 20-25 minutes, or until lightly browned.  Serve immediately or freeze and rewarm in oven.

Based on a recipe from Victoria Magazine called TeaTime Bliss.

 

APPLE CINNAMON RAISIN SCONES

 

6 c. all-purpose flour

2 T. baking powder

2 sticks butter

2 T. cinnamon

2 eggs, beaten

Scant 2 c. milk

1 c. brown sugar

2 grated apples (peeled)

2 c. golden raisins or dark raisins

1 c. walnuts (optional)

 

Heat oven to 375.   Sift flour, baking powder & cinnamon in large bowl and add brown sugar, mix.   Add cut up butter and incorporate.  Add in grated apple and golden raisins.  Add 2 beaten eggs to milk and stir til just mixed together.  Turn out on floured surface and gently knead a couple times until it’s a large cohesive ball.  Roll out til about 1” thick, cut into wedges or shaped cookie cutter, place on cookie sheet sprayed with Pam or Bakers Joy.  Bake for approximately 15 minutes until lightly brown. Thoroughly cool and serve or freeze.

 

Sticky Lemon Cake

 

For the Cake:

8 oz butter, softened

8 oz sugar

4 eggs

8 oz self-rising flour, sifted

Grated rind and juice of one lemon

3 T. icing sugar (confectioners), sifted

 

For the Icing:

4-6 oz icing sugar, sifted

Juice and finely grated rind of one lemon

 

Makes one round cake

Preheat oven to 325, grease and line (I just used Bakers Joy).  Beat together butter and sugar until light and fluffy.  Beat in the eggs, one at a time, whisking hard after the addition of each one. Fold in the flour and rind, mix well and turn into prepared tin.  Bake 38 minutes* until a skewer comes out clean.  Remove from the oven and make several holes in the top of the cake with a skewer.  Mix together the icing sugar and lemon juice and pour over the cake.  Leave in tin until absolutely cold.  Meanwhile make the icing.  Mix together with the icing sugar, lemon rind and juice. When the cake is cold, turn out and ice with the prepared mixture.

·        Do you use an oven thermometer?  If not, I suggest you do especially for baking.  Oven temps can really range from cool to hotter than you the temp you set.  This is important for baking.

·        This recipe originally said 45 minutes and that was too long. I settled on 38 for my oven. Oh and I doubled this recipe. The original was wafer thin!




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