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.