Wolf Hall Tea
 Monday, June 20, 2011

Open Face Garden Sandwiches
On small slices of your favorite bread, spread flavored cream cheese and  top with thin slices of your favorite vegetables. This could include cucumbers, sprouts, radishes, tomatoes.

Bleu Cheese Cheese Mousse
4 oz.Bleu Cheese
4 oz. Cream Cheese, room temperature
2 Tbsp. Butter, room temperature.
Toasted walnuts

Mix together the bleu cheese, cream cheese, and butter until smooth. Spread a layer on small slice of bread or toast. Place thin slices of vegetable on top and garnish with a piped rosette of the mousse. Top each rosette with a toasted walnut.

Makes 9-12 scones

½ cup milk
½ cup raisins or currants
2 cups Brown Rice Flour Mix (see below)
1 Tbsp granulated sugar
1 Tbsp baking powder
¾ tsp xanthan gum
½ tsp salt
5 Tbsp cold butter, cut into small pieces
2 large eggs

1. Preheat over to 425°F. Position rack in center of oven. Line heavy baking sheet with parchment paper.
2. Combine milk and currants in measuring cup and set aside.
3. Combine flour, sugar, baking powder, xanthan gum, and salt in medium bowl. Set aside.
4. In bowl of electric mixer, beat eggs until they are very light and foamy. Add milk and flour mixture all at once. Mix at medium speed for 1 minute.
5. Use a scoop or large spoon to place mounds of dough on lined baking sheets. Press into shape.
6. Put baking sheet in center of oven. Turn oven temperature down to 375°F. Make 20-25 minutes or until golden brown and cooked through.
Store in airtight container.

Adapted from Gluten Free Baking Classics by Annalise Roberts. Surrey Books, 2008.

Lemon Cake
This cake is so moist and delicious with a perfect tender crumb! You won’t know it is gf. 

 1 ½ cups Brown Rice Flour Mix (see below)
2 ½ tsp baking powder
½ tsp xanthan gum
¼ tsp salt
3 large eggs
1 cup granulated sugar
1 cup plain whole-milk yogurt
1/3 cup canola oil
1 tsp vanilla extract
1 tsp lemon extract
1 Tbsp grated lemon rind

1.Preheat oven to 350°F. Position rack in center of oven. Spray a 9-inch Bundt pan with cooking spray.
2. Mix together flour, baking powder, xanthan gum, and salt in a small bowl. Set aside.
3. Beat eggs in large bowl of electric mixer at medium high speed; gradually add sugar, 1 Tbsp at a time, and beat until light colored and thickened.
4. Add flour mixture, yogurt, oil, vanilla and lemon extracts, and lemon rind and beat at med-low speed for 30 seconds.
5. Evenly spread batter into prepared pan. Place in center of oven and bake about 45 minutes (a toothpick inserted in center of cake should come out clean) Do not open oven for 40 minutes.
6. Cool cake in the pan on a rack for 10 minutes. Carefully remove cake from pan and cool completely on rack.
Sift confectioners’ sugar over top or drizzle with lemon glaze.

Adapted from Gluten Free Baking Classics by Annalise Roberts. Surrey Books, 2008.

Lemon Glaze

1 cup powdered sugar
1 Tbsp milk
1 tsp lemon extract

Whisk together until smooth.

Brown Rice Flour Mix

2 cups Brown Rice Flour (extra finely ground)
2/3 cups Potato Starch (not potato flour)
1/3 cup Tapioca Flour

Mix together and store in airtight container

Gluten Free Baking Classics by Annalise Roberts. Surrey Books, 2008.

Clotted Cream

1 cup heavy whipping cream
1/2 cup mascarpone or 1/4 cup softened cream cheese
1 heaping tablespoon sugar
1 teaspoon vanilla extract

Combine all ingredients in a medium bowl and beat with a mixer until stiff. Refrigerate until ready to use. Best when prepared and served the same but may be made the day before.

Honey Lace Crisps

These cookies look delicate but are extremely forgiving to work with—and here's a trick: If they begin to stiffen, put them back in the oven for a minute to rewarm and loosen up.
Makes 20 cookies



1/4 cup unsalted butter
1/4 cup local honey
1/2 cup powdered sugar
1/8 teaspoon salt
3 tablespoons flour


1. Preheat oven to 350°. In a medium saucepan, melt butter with honey over medium heat. Add sugar and salt and whisk until well combined. Add flour and continue to whisk until no lumps remain. Transfer to a small bowl and let cool slightly, about 5 minutes.
2. Line 2 flat rimmed baking sheets with parchment paper. Spoon 1 heaping tsp. honey mixture onto sheets about 4 in. apart (they will spread a lot).
3. Bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. Keep oven on. Let cool on tray until starting to firm up, 2 to 3 minutes. While cookies cool, use a paring knife to separate any cookies that have melted together and to shape each into a circle. Working in batches of 3 or 4, carefully peel cookies off paper and lay over a rolling pin. Let cool on pin until completely crisp, about 3 minutes. If cookies firm up before you can shape them, put baking sheet back in oven to warm slightly, about 1 minute.
Make ahead: Up to 1 day; store airtight.

Little finger prints in the butter! How irresistible.The dish is my grandmother's Hobnail.The fingerprints are Mina's!