"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

English Tea Ring Recipe

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This recipe for English Tea Ring, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Honaker: Delaware Area Career Center - Delaware, Ohio 43015


1 package active dry yeast
1/4 c. warm water
1/2 c. milk, scalded
3 T. shortening
3 T. sugar
1 tsp. salt
2 1/2 to 2 3/4 c. sifted all-purpose flour
1 beaten egg
1/2 tsp. vanilla
1/4 c. sugar
1 tsp. cinnamon
1/2 c. chopped walnuts
1/2 c. chopped candied fruits and peel OR 1/2 cup raisins

Soften yeast in warm water. Combine milk, shortening, sugar, and salt; cool to lukewarm; add 1 cup of the flour; beat well. Add softened yeast, egg and vanilla. Mix in enough flour to make soft dough. Knead lightly on floured surface. Place in greased bowl; turn once to grease surface. Cover; let rise till double (1 1/2 to 2 hours).
Roll to 13x9-inch rectangle, about 1/4-inch thick. Brush with melted butter; spread even with Fruit Filling. Roll lengthwise; seal edge. Shape in a ring on greased cookie sheet. With scissors, snip almost to center at 1-inch intervals. Pull sections apart and twist slightly. Let rise till double (35 to 45 minutes). Bake at 375 about 20 minutes.
FRUIT FILLING: Combine sugar, cinnamon, chopped walnuts, and candied fruit or raisins.




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