Afternoon Tea

Swedish Almond Cake

March 8, 2017

One of the beautiful parts of Swedish life is the culture of coffee and cake. Swedish Almond Cake is one of the country’s best-loved cakes. Deliciously Scandinavian, relaxed, yet stylish, and well worth adopting.

Rhubarb Scones

May 10, 2016

I love spring for its abundance of rhubarb. I’ve been making all sorts of rhubarb jam combinations. I had a few stalks leftover and decided to try it out in scones. The outcome was full on delicious.

Tarragon Butter & Cucumber Tea Sandwiches

March 4, 2016

Traditional teatime is four o’clock, but you may eat these delicious sandwiches anytime.

Gluten-Free Scones

March 3, 2016

Make this gluten-free version of a traditional cream scone with classic English condiments such as clotted cream and jam

Watercress & Egg Salad Tea Sandwiches

March 2, 2016

This time of year I enjoy having afternoon tea with little tea sandwiches. There’s something so civilized about it. You can make the egg salad a day in advance, place it in an airtight container and refrigerate it until you’re ready to use.

Lemon Zest Citrus Cake

February 29, 2016

Fresh and light lemon says springtime to me. I like making this easy cake for spring holidays and weekends.

Cream Scones

February 26, 2016

Steep a pot of Earl Grey and enjoy your homemade Cream Scones with orange marmalade, lemon curd, or clotted cream.

Cucumber Sandwiches With Strawberries & Watercress

April 23, 2015

These spring sandwiches are perfect for lunch, brunch, or an afternoon tea.


March 21, 2014



Teatime, breakfast or anytime!  Crumpets are easy to make.  All you need is a heavy skillet and round cookie cutters. 


4 Cups Bread Flour

1 Teaspoon Kosher Salt

1 Teaspoon Sugar

2 Teaspoons Active Dry Yeast

2 1/2 Cups Lukewarm Milk (130 Degrees)

2/3 Cup Lukewarm Water (130 Degrees)

Vegetable Oil For Cooking

In a large-size bowl sift flour. Stir in kosher salt, sugar and yeast. Make a well in center of flour and pour in milk and water. Make sure the milk and water are not too hot so you don’t kill the yeast. Gradually work flour into liquid with a wooden spoon. Beat vigorously to make a smooth batter. Cover bowl with clean kitchen towel and place in a warm, draft-free spot for 1 hour or until batter has doubled in size.  Grease a heavy skillet and several round cookie cutters (or crumpet rings). Arrange as many rings as you can get in pan. Heat pan over a medium heat and then pour in enough batter to half fill each ring. Cook for 5 to 6 minutes, until bubbles appear and burst on the surface. Remove rings and turn crumpets over. Cook on other side for 2 to 3 minutes longer. Remove crumpets from skillet and transfer to serving plate. Return rings to skillet to heat and repeat with remaining batter. Serve crumpets hot with butter and jam. Makes about 16 crumpets. 

© Victoria Hart Glavin


Grandmother Libby’s Spiced Oatmeal Cookies

December 4, 2013

Oatmeal cookies

Grandmother Libby’s Spiced Oatmeal Cookies

My great grandmother used to make these cookies for the holidays.  One year I asked her for the recipe, which I am delighted to share with you.  They are easy to make.  You can add raisins or leave them out. 


1 Cup Shortening

2 Cups Brown Sugar

1/2 Teaspoon Vanilla Extract

2 Room Temperature Eggs

2 Tablespoons Whole Milk

2 1/2 Cups Unbleached Flour

2 Cups Old-Fashioned Oats

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Teaspoon Ground Cinnamon

Additional Sugar

Preheat your oven to 350 degrees.  In a large-size bowl cream shortening, vanilla and brown sugar.  Add eggs and milk.  Mix well. In a medium-size bowl combine flour, oats, baking soda, kosher salt and cinnamon.  Add to the creamed mixture.  Line baking sheets with parchment paper.  Drop rounded teaspoonfuls onto baking sheets about 2 inches apart.  Sprinkle tops with additional sugar. Place into oven and bake for 12 to 15 minutes.  Remember that all ovens heat differently.  I like to remove my cookies just a tad underdone because they will continue to cook a bit when out of the oven.  Remove from oven and let sit on baking sheet for 5 minutes before removing.  Remove cookies and let cool on wire racks.  Makes about 4 dozen.


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