Monday, March 7, 2011

An everyday celebration

Pot and cup
I admit it, I'm an anglophile and I love all things English. Especially an English tea. I love to get out the good dishes and make egg salad, cucumber, and salmon finger sandwiches.

And what else do you need for a nice English tea?


Here's a really easy recipe I use when I want to whip up a batch in a hurry.

2 cups Original Bisquick® mix
1/3 cup finely chopped dried apricots (or sultanas, raisins, currents)
3 tablespoons sugar
1/3 cup whipping (heavy) cream
1 egg
2 tablespoons milk
2 tablespoons sugar

Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.

Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into Bisquick). Brush dough with milk; sprinkle with 2 tablespoons sugar. Cut into 8 wedges but do not separate.

Bake about 12 minutes or until golden brown; carefully separate wedges. Serve warm.