Toasted Teacakes With Apricot Compote Food

JEANNE'S TEACAKES

Steps:

• In a mixing bowl, whisk oil,sugar, eggs and vanilla together very well.
• Stir in Self-Rising flour.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Slightly flatten dough.
• Bake at 350 degrees for 10-12 minutes.

APRICOT TEA COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

TURKISH APRICOT COMPOTE (KAYISI KOMPOSTOSU)

Steps:

• Bring the sugar and water to boil in a medium cooking pot. Turn the heat down to very medium-low.
• Add the apricots and almond extract. Cook for about 5-6 minutes.
• Pour into a bowl and let it cool.
• Then chill in the fridge.
• Add almond slices.
• Serve in individual bowls with Pilaf on the side on hot Summer days.

MINI GERMAN CHEESECAKES WITH APRICOT COMPOTE

Steps:

• Preheat oven to 350 degrees F. Line a muffin tin with 12 paper muffin liners.
• Beat together ricotta, sour cream, whipping cream and sugar with a hand mixer. Add the vanilla and orange zest to ricotta mixture then beat in eggs 1 at a time.
• Spoon the mixture equally between the 12 liners. Bake 25-35 minutes, until a toothpick inserted in the center of one of the cakes comes out clean.
• Cool on a rack, then refrigerate for at least 1 hour before removing paper liners.
• Meawhile, heat the preserves & apple juice in a small sauce pan. Simmer for 3-5 minutes.
• Invert each cheesecake on a gingerbread cookie, and spread on the warm apricot compote.

ENGLISH TOASTED TEACAKES

Steps:

• In a large bowl place the flour, salt, sugar, cinnamon, butter and yeast.
• Add the water and mix together to form a dough. Knead for 2 minutes and then transfer the dough to a floured work surface. Knead the dough for a further 5 minutes then place back in the bowl for 1 hour to rise.
• Add the sultanas and mixed peel and divide the dough into 80g pieces, shape them into balls and using a rolling pin flatten them out to 1cm thick.
• Place the teacakes onto a greased baking tray and leave to rise for a further hour.
• Set the oven to 375°F
• Brush the teacakes with beaten egg and bake for 15 minutes.
• Once cool, serve toasted with loads of butter!

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.