Sunday, January 23, 2011

Tea Ring

Do you dream of traveling, like photos from far off places, like a quirky sense of humor?  Then please visit my friend Jackie of Junk Boat Travels. It seems to be she has been just about everywhere, and she has tons of gorgeous photos documenting her travels.   One of Jackie's goals is to declutter, smiles, and as a result decided to reduce her collection of books.  She knows I'm a collector of sorts of antique cookbooks, and when she decided to make room in her abundant bookcase, she immediately thought of me. How fortunate am I!

One of the cookbooks she gave me is The Art of Cooking and Serving by Sarah Field Splint, printed in 1938.   It's a great little book, explaining how to set a formal table (gulp!  I have been putting folded napkins on the right side of the dinner plate and they should go on the left!), the different pieces of flatware and how to place them, how to choose china, and how to properly attire your maid for formal and informal occasions. Along with all information that are 549 tested recipes (as stated on the cover), and of those, I found this delightful tea ring with vanilla frosting. 

Some recipes, regardless of their age, are keepers, and this is one of them.  This tea ring is made from a  flaky biscuit dough.  In spite of its rustic appearance, the ring shape gives a touch of elegance.  I would be very pleased to serve this to any breakfast guest. 

Thanks, Jackie.  You are a dear!

Tea Ring

3 cups flour
1/3 cup sugar
5 teaspoons baking powder (yes, that's the correct amount)
1 teaspoon salt
1/4 cup Crisco shortening
1 egg, beaten
3/4 cup milk
3/4 cup raisins 1/2 cup nuts, chopped

Mix and sift the flour, sugar, baking powder and salt. Cut in Crisco with a knife or rub in with the finger tips. Add beaten egg, and enough milk to make a soft dough.  Roll out into a 1/4 inch thickness into a rectangular-shaped piece.  Spread lightly with softened Crisco,** sprinkle with raisins and nuts** and one tablespoon sugar.  Roll like a jelly roll lengthwise.  Bring ends together to make a circle and press together.  Put on a large greased pan and cut gashes around outside edge with scissors, 2 inches apart.  Bake in a 350*F oven 25 to 30 minutes.  Spread with confectioners' frosting.

Roll as if for jelly roll.  I used butter in place of the softened Crisco for spreading on the rolled out dough.We have a nut sensitivity here so I omitted them and sprinkled with cinnamon and lightly pressed the raisins into the dough so they'd be less likely to fall out when I cut into the tea ring shape.
Form into a circle and pinch ends together.  
Cut in slices about two inches apart, but not all the way through to the other side of the ring.  You want to leave a "hinge."
Gently turn the slices on their sides, slightly pulling them so that they fan out.
Confectioners' Frosting

1 1/2 tablespoons Crisco
1 1/2 cups confectioners' sugar
3 tablespoons milk or cream (or amount required needed for desired spreading consistency)
1/8 teaspoon salt
1 teaspoon vanilla

Cream Crisco, add sugar gradually and cream together thoroughly.  Add enough milk or cream to make the frosting the proper consistency to spread.  Add salt and vanilla and  mix well. 


  1. Your posts are always so well done with instructions and pictures. How fortuitous that your blogging friend gave you her old cookbooks when you love vintage cookbooks :-)

  2. Kathi, you are too kind *blushing*!!
    The tea ring looks delicious and I am so happy you are enjoying the cookbooks!


  3. What a wonderful addition to your cookbook collection. I wish I had a slice of your tea ring right now to set off my cup of tea.

  4. Thanks for this recipe. It will be quicker than waiting for the dough to rise on my tea rings. Thanks.

  5. What really lovely recipe, look delicious! gloria

  6. I wonder if people still worry about correct fork and napkin placement!! I remember being worried about that (a million years ago) when we first had dinner I'm lucky to get the silverware even NEAR the plate!! haha (most of our entertaining is buffet style these days).

  7. what a beautiful treat! i love how it's all laid out to tear a big piece out of. of course it's so pretty, i don't know if i'd want to!

  8. What a fun cookbook! It's like you get to travel in time through food. Awesome. This tea ring is beautiful!

  9. what a pretty rea ring; it would be perfect for a brunch. How lucky you are Katy to have recieved this wonderful cookbook! I love looking through older recipes like this.

  10. Thank you Katy..this post takes me back to my school days. I used to make something like this, except not in a 'ring shape' for our school lunches.
    Looks I'm tempted to make this again. In school I shared with my friends, I can still do that:)

  11. That tea ring look delicious Katy! I also love old cookbooks, especially the ones with pictures. I get a kick out of all the jello molds from back in the 50's and 60's. Never read one though that taught you how to attire your maid!!! That had me cracking up!

  12. Oh, how I have missed your blog!!! The tea ring looks SO very good...I would give anything for a slice this morning ;)


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