April marks the anniversary of the sinking of the Titanic. At the Sophia Coxe house in Drifton, they show us how to create the perfect tea in remembrance of this tragic event.
RECIPES:
Lemon Bread
For Cake:
1 (2-layer-size) package yellow cake mix
1 4.3 ounce package cook and serve lemon pudding mix. (lemon instant pudding mix worked out just fine.
4 large eggs
1 (8-ounce container sour cream (1 cup)
1/3 fresh lemon juice
1/3 cup milk
1/3 vegetable oil
For Icing
2-1/2 cups powdered sugar
3 tablespoons fresh lemon juice or more to taste – For a more lemony icing, add about a teaspoon of lemon extract.
Make Cake
Preheat oven to 350 degrees. Line long sides and bottom of a 5x9-inch loaf pan with parchment paper, letting ends extend 1 inch over long sides.
Beat together cake mix, pudding mix, eggs, sour cream, lemon juice, milk, and oil in a large bowl with an electric mixer until combined about 2 minutes. Pour into prepared loaf pan.
Bake until a toothpick inserted into center comes out clean about 60 minutes. Cool in pan 20 minutes, then transfer loaf to a wire rack to cool completely. (about 1-1/2 hours total)
Make Icing
Whisk together powdered sugar and lemon juice in a bowl until smooth. If desired add up to ¼ teaspoon lemon juice for a thinner icing. Spoon evenly over loaf; let stand 30 minutes before slicing. (Bread keeps up to 2 days in an airtight container at room temperature, or frozen up to 3 months.
Grand Marnier Cookies
Ingredients
For the cookies
- 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
- 1/2 tsp. table salt
- 1/4 tsp. baking powder
- 8 oz. (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 Tbs. finely grated orange zest
- 3 large egg yolks
- 1 tsp. pure vanilla extract
For the grand marnier glaze
- 4 oz. (1 cup) confectioners’ sugar
- 2 Tbs. Grand Marnier
- 1-1/2 Tbs. heavy cream; more as needed
- 2 tsp. finely grated orange zest
- Pinch of table salt
Preparation
Make the cookies
- In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and zest on medium speed until well blended, about 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract along with the last yolk. Mix until well blended, about 1 minute. Add the flour mixture and mix on low speed until moist clumps form, about 1 minute.
Turn the dough out onto a work surface and divide into 2 equal piles on sheets of plastic wrap. Using the plastic as an aid, knead into a smooth dough, shape into flat 5-inch disks, and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)
Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.
Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.
Bake, one sheet at a time, until the edges are golden-brown, 9 to 13 minutes. Let the cookies cool on the sheet about 5 minutes and then transfer them to a rack to cool completely. (The unglazed cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before glazing.)