Valentine's Day is one of my favourite days of the year! Unfortunately, with all the craziness of life as parents of 2 busy little boys, Valentine's Day usually comes and goes without much fanfare at our house. Take-out is about as exciting as it gets!
Well this year I decided to start a new tradition for our family - Valentine's Tea. Let me tell you, trying to get a 7 year old boy to even acknowledge Valentine's Day is usually a difficult task. However, throw in some desserts with any kind of icing and it's guaranteed he'll come to the table with a smile on his face!
I tried some new recipes that were SO perfect that I just have to share them. First, (and best!) recipe is for the Scones which I served up with thick cream, and homemade cherry jam. And my new favourite way to eat scones, thick cream with a few fresh raspberries on top. (Makes for a delicious, indulgent breakast too!)
This is the scone recipe from the Royal York Hotel Tea Room! You can find it in the book "Steeped In Tradition", by Frances Hoffman.
Scones
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup cold butter
1/2 cup raisins (optional)
2 eggs
1/2 cup milk
In a large bowl, combine flour, sugar, baking powder and salt. With pastry blender or fingertips, rub in butter until mixture resembles coarse crumbs. Stir in raisins if desired. Make a well in the centre of the flour mixture.
In a small bowl, use a fork to beat eggs and milk until blended. Pour into well. Using a fork, mix with quick, light strokes to make a soft, slightly sticky dough. Press dough into a ball and knead gently on floured surface 10 times.
Pat dough into 3/4 inch thick circle. Cut out, using a 2.5 inch floured round cutter. Place rounds on a greased baking sheet. *Optional - Mix 1 beaten egg and pinch of salt. Brush tops of scones lightly with egg glaze.
Bake in 425 degree oven for 15 minutes, or until golden. Make 12 scones.
We did the traditional cucumber sandwiches, egg salad, and a few PB&J for the kids :) The stand out favourite though was the chicken salad.
Chicken Waldorf Sandwiches
Mix together:
3 cups cooked diced chicken
3/4 cup coarsely chopped walnuts
3/4 cup diced apples
1/2 cup raisins
1/2 cup diced celery
salt and pepper
Combine:
1 cup mayonnaise
1/2 cup sour cream
1/4 cup cider vinegar
1 tbsp. honey
Whisk the dressing and pour over the chicken mixture. Chill for two hours. Assemble sandwiches, trimming off the crust.
Now for the treats!
Red Velvet Cheesecake Brownies
Heart Shaped Cream Wafers
*From the Betty Crocker Cookie Book
2 cups all-purpose flour
1 cup butter, softened
1/3 cup whipping cream
Sugar
Creamy filling (below)
Mix flour, butter and whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
Heat oven to 375 degrees. roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll). Cut into 1 1/2 inch hearts with heart shaped cookie cutter. Generously cover large piece of waxed paper with sugar. Transfer hearts to waxed paper, using pancake turner. Turn each heart to coat both sides. Place on un-greased cookie sheet. Prick each heart with a fork about 4 times.
Bake 7-9 minutes or just until set, but not brown. Remove from cookie sheet to wire rack. Cool completely. Prepare Creamy Filling. Spread about 1/2 tsp filling between pairs of cookies.
Creamy Filling
3/4 cup powdered sugar
1/4 cup butter, softened
1 tsp. vanilla
Food colour, if desired.
Mix all ingredients until smooth. Add a few drops of water if necessary.
Sugar Cookie Tarts
*From the Betty Crocker Cookie Book
2 cups sugar
1 cup shortening
3/4 cup butter, softened
2 tsp. vanilla
1 egg
3 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
Cream Cheese Spread (below)
Toppings (sliced fresh fruit)
Heat oven to 375 degrees. Beat sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.
Roll half the dough at a time 1/4 inch thick on lightly floured surface. Cut into 3-inch rounds (I did large hearts instead!). Place 2 inches apart on un-greased cookie sheet. Bake 10-12 minutes or until light brown. Cool 1-2 minutes; remove from cookie sheet to wire rack. Cool completely.
Prepare Cream Cheese spread. Spread about 2 tsp. over each cookie. Arrange toppings on spread. Store covered in refrigerator.
Cream Cheese Spread
1 package (8oz) cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla
Mix all ingredients until smooth.
