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. 

Tea Ring

I never thought I could do it, but here it is! A tea ring made in my very own kitchen. I've admired them in bakeries and have long wanted to make one. I never believed that I could.

Now, I have some cooking experience, but I am timid when it comes to anything I perceive as fancy. Tea rings with their beautiful twists looked too complicated. However, after reading the how-tos, I decided to cast my fear and insecurity aside, and go for it.

I found a cinnamon roll recipe that I've been wanting to use for a while, and decided to try it as a tea ring. I didn't care for the frosting, so I used this frosting. So far, so good, right? Yes. Well. Maybe.

The dough is very wet and additional flour has to be added judiciously. Thank heavens the blogger said that the dough was sticky. I was about to give up in despair until I reread the directions and saw that fine detail. Sticky, okay; wet, not okay. The dough smelled divine with the addition of the vanilla pudding. YUM! My confidence was rising with the dough.

What I didn't see (all right, I saw it, but the words didn't sink in) was that the recipe made 24 LARGE rolls. I dismissed that detail, thinking that more dough would be needed as it was going to be in a ring. That all changed, however, when I saw how big the roll actually was on the cookie sheet. I mean, it nearly took up the entire sheet, and it wasn't even on its second rise.

I debated about making two rings and finally decided that might make them too small. After the second rise, the dough was right to the very edge of the sheet. I patted it back. I should've gone with my first instinct and made two rings. I forged ahead and put it in the oven. Set the timer. Okay, next time I'd make this into two rings. Not a big deal. Lesson learned.

Then the oven started smoking. I mean, smoking! The dough was slightly dripping off the edges of the pan, melted butter and cinnamon were charring on the oven floor. I raced around and opened a door to let in freezing cold air so that the five cats and I wouldn't asphyxiate. Thank heavens Sweetie-Pi was downtown; he can be so endearingly excitable at times. I'm pretty sure there would've been a fire extinguisher involved somewhere and frantic rushing about. I'm much more calm than that -- no flames, no fire extinguisher.

So, the timer goes off, it looks all nice and golden brown. The house didn't burn down. I make the frosting and decided to go with just a drizzle as there is so much sugar already. The flavor? Both Sweetie-Pi and I agree that this is recipe is a winner. The rolls are so light and fluffy; they almost melt in your mouth. However, be forewarned these rolls are very sweet. A small piece goes a long way. I think this recipe will feed you, your family, your neighborhood and quite possibly a small nation. And you still might have leftovers.

As I reflect on today's adventure, I think, not bad. I've redefined my limitations.

Vanilla Pudding Cinnamon Rolls with Cream Cheese FrostingThe Kitchen Cafe

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. The yeast will begin to bubble. That's okay, it's supposed to, because it's alive. If it doesn't, you need new yeast.

In large bowl, prepare pudding mix according to package directions. Add butter, eggs and salt and mix well. Then add yeast mixture. Blend.

Gradually add flour stirring well between additions until a manageable dough is achieved. Then knead until smooth. Do not overflour the dough. It should be very soft but not sticky.

Place in a greased bowl. Cover and let rise until doubled, maybe an hour to an hour and a half.

Place risen dough on a light floured surface. (I find that letting the dough rest for five minutes or so makes the dough easier to manage.) Roll to 34 X 21 inches in size.

Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly.

Place on lightly greased cookie sheet. Bring the two ends of the roll together to form a circle. With a sharp knife put a notch every 1 1/2 inches. Cut with thread or knife but not all the way to the other side of the roll. You want to leave a "hinge" of dough. Take one of the "hinged" slices and slightly turn it on its side so that the cut side is facing you. Do this with all the slices.

Cover and let rise until double again, perhaps 45-60 minutes. Bake at 350 degrees about 20 minutes or until this starts to turn golden (don’t overbake).

If you opt to make this into rolls, it will make 24 HUGE rolls. I made one massive tea ring, HUGE mistake. Should have divided the dough into two and made two tea rings, grins.

Sliced maraschino cherries and chopped pecans for decorating

Favorite white glaze

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon