Of the many great treats that we all enjoyed at the British Potluck, here are the recipes for two of them.

(This event was hosted by Bob & Linda Budlow)

Recipe courtesy of Sue & Ian Furness

English Tea Cakes

Prep: 30 minutes plus cooling.         Bake: about 48 minutes         Makes: 64 cookies

Tea Cakes:
1/4 cup confectioners’ sugar                             1 cup coarsely chopped pecans or walnuts
1 cup plus 2 tablespoons all-purpose flour        1/2 cup sweetened flaked coconut
½ cup (1 stick) cold butter (no substitutions)     1 teaspoon vanilla extract
2 large eggs                                                     1/2 teaspoon salt
1 ½ cups packed brown sugar                         1/4 teaspoon baking powder

Lemon butter frosting:
1 lemon
1 cup confectioners’ sugar
6 tablespoons butter, softened (no substitutions)

1. Preheat oven to 350.  Line 9"by 9" metal baking pan with foil, extending foil over ends.
2. Prepare Tea Cakes: In medium bowl, combine confectioners’ sugar and 1 cup flour.  With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs.  With fingertips, press mixture evenly onto bottom of prepared pan.  Bake crust 23 to 25 minutes or until lightly browned.  Remove pan from oven.
3. While crust bakes, in same medium bowl, with fork, mix eggs, brown sugar, nuts, coconut, vanilla, salt, baking powder, and remaining 2 tablespoons flour until well blended.
4. Spread topping evenly over hot crust.  Return pan to oven: bake 25 minutes or until topping is just set and edges are golden.  Cool completely in pan on wire rack.
5. Prepare lemon butter frosting: From lemon, grate 1 teaspoon peel and squeeze 4 teaspoons juice.  In medium bowl, with mixer on medium speed, beat lemon peel and juice with remaining frosting ingredients until smooth.  Spread frosting over top of cake. Refrigerate 10 to 15 minutes to allow frosting to firm slightly for easier cutting.
6. Transfer tea cake with foil to cutting board. Carefully pull foil away from sides.  Cut into 8 strips, then cut each strip crosswise into 8 bars.
7. Store cookies in tightly covered container, with waxed paper between layers, in refrigerator up to 1 week or in freezer up to 1 month.

(Each cookie about 75 calories!)
 

Recipe courtesy of Irena & Steve Macek

“Clotted” Cream Recipe for Orange Butter

½ cup (1 stick) unsalted butter, softened
*add ½ pint whipped cream to butter and whip
2 Tablespoons sweet orange marmalade
1 tablespoon sifted powdered sugar
Grated zest of ½ orange

Beat butter/whipped cream combination with a
spoon, electric mixer, or food processsor until fluffy.
Add marmalade, sugar, and zest; beat until just
blended. Scrape into a 4-ounce mold or serving
bowl. Serve immediately or refrigerate covered
(can be made up to 2 days ahead). To serve, let
stand for 15 minutes at room temp to soften.

Spread on warm scones.