With hot tea, scones and assorted English dishes served, International Day was a success for the Family and Community Education Clubs (FCEC) ladies. The group learned more about England through their research and compliments of guest speaker and England native Chris Walter.
“I’m just so happy to have the invitation to speak with the group today,” said Walter. “I was born in Chester, England, and moved here with my husband, Bill, and have loved it for 55 years.”
She spoke about her homeland and its many historic landmarks, and touched on the royal family and the upcoming wedding of Prince Harry coming up on May 19.
Because of the royal wedding, many attendees brought their own wedding photos to share with the group, with several also wearing festive hats. White lace tablecloths, flowers and assorted tea pots and cups adorned the tables.
“Because of the interest in the royal wedding, and England in general, we chose to recognize the country,” said FCE county council president Frances Hobbs. “I think everybody enjoyed the food choices and the festive atmosphere.”
Many of the ladies shared their recipes with each other, and a few of them follow:
ENGLISH SCONES
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
pinch of salt
1/2 cup (1 stick cold butter)
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, add flour, sugar, baking powder, salt, and whisk to combine. Add the butter, and with a pastry cutter cut in the cold butter until the size of marbles. Do not over knead.
In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth. Pour wet mixture over dry, and fold until just combines with a soft spatula. Turn dough out onto surface and knead into 8 inch round.You can cut into 8 wedges or use a biscuit cutter to make round scones.
Sprinkle with sugar and bake for 15-18 minutes. Serve warm with clotted cream and jam.
Janis Darnaby – Hickory Creek FCE
MARMALADE TEA LOAF
1¼ packet mixed dried fruit
1 cup strong black tea, cooled
½ cup firmly packed brown sugar
1 egg, lightly beaten
1¾ cups self-rising flour, sifted
½ cup walnuts, finely chopped
2 tablespoons orange marmalade
Preheat oven to 350 degrees. Prepare loaf pan by lining sides and bottom with baking paper.
Combine fruit, tea, and sugar. Stir and cover. Leave to soak overnight at room temperature. Add egg, flour, walnuts and marmalade to fruit mixture. Stir with metal spoon just until combined.
Spoon batter into prepared pan. Bake 55 to 60 minutes or until skewer inserted into center comes out clean.
Cool loaf in pan for 10 minutes. Remove from pan and place on wire rack to cool completely. Slice and serve.
Mildred Vaughn – Lucky Homemakers FCE
SUGAR PLUM PUDDING
2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1¼ teaspoon baking soda
¾ cup butter
1½ cup sugar
2 eggs
1 cup buttermilk
1 cup cooked prunes, chopped
Preheat oven to 325 degrees. Sift dry ingredients together. Set aside.
Cream butter and sugar in large bowl. Beat in eggs one at a time into butter mixture. Add dry ingredients alternating with buttermilk. Fold in prunes.
Pour into greased and floured pan. Bake for 25 minutes.
Glaze
1 stick butter
½ cup buttermilk
cup sugar
1 teaspoon vanilla
Combine all ingredients in saucepan and bring to a boil. Boil 2 minutes. Pour over cake while hot.
Frances Hobbs – Vinson’s Crossroads FCE
CUCUMBER BASIL TEA SANDWICHES
1 (8 ounce) package cream cheese, softened
2 tablespoons half-and-half
2 tablespoons chopped chives
12 slices rye bread
1 English cucumber, thinly sliced
24 leaves fresh basil
Combine cream cheese and half-and-half in a bowl. Using an electric mixer, beat until smooth and easy to spread; stir in chives.
Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover sandwiches lightly with plastic wrap and chill.
Phyllis Hillis – Hickory Creek FCE
