16 slices fresh Rye bread, sliced about 1/8-inch thick
5 oz. Stuffed Spanish olives (coarsely chopped)
5 oz. Walnuts (coarsely chopped)
6 oz. Cream cheese (softened)

Mix together olives, walnuts and cream cheese and spread on half of the bread slices. Top with remaining slices. Trim crusts off of sandwiches with a sharp serrated knife. Cut into oblong sandwiches.

Sandwiches should be served immediately or they may be stored for up to 2 hours if they are covered with a damp paper towel and store in a sealed container in the refrigerator.

Sage Hill Cream Spread
Makes 12-14 servings

1 cup whipping cream
1 8 oz. package cream cheese, softened
½ cup powdered sugar
1 8 oz. carton dairy sour cream

In medium mixing bowl, beat whipping cream until stiff peaks form. In separate bowl, beat cream cheese until smooth. Add powdered sugar and sour cream. Beat until smooth and fluffy. Fold in whipped cream. Refrigerate until serving time.

The perfect spread for any scone, teacake or hot biscuit.

Cinnamon White Tea
Makes 4-6 servings

5 teaspoons white tea leaf
2 cups boiling water
3 Tablespoons brown sugar
2 cups apple cider (warm)

1 cinnamon stick-broken into 2 pieces

Steep tea and cinnamon stick in boiling water for four minutes. Dissolve sugar in hot tea. Add apple cider and strain into a pretty teapot.

2 cups all-purpose (unbleached flour)
2 tsp arrowroot (or baking powder)
pinch of raw salt
1/2 cup raw sugar ( I use honey)
1/2 cup real butter

1/2 cup dried currants (or raisins)
1 large egg
1/4 cup whole milk ( raw if possible) or coconut milk

1. Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended. Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.

2. Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.

3. Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter

4. Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface.

5. Cook cakes, a few at a time, 3 minutes, or until golden brown.

6. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side.

7. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store.

Can also be frozen.

Raspberry/Turkey Tea Sandwiches

16 slices fresh bread, sliced about 1/8-inch thick
½ – ¾ lb. thinly sliced smoked turkey

Raspberry Mayonnaise

½ cup mayonnaise
½ cup frozen raspberries (without added sugar) or fresh raspberries

Thaw raspberries, if frozen. Slightly mash raspberries and mix with mayonnaise.

Spread Raspberry Mayonnaise on each slice of bread. Arrange turkey slices on half of bread slices. Top with remaining slices. Trim crusts off of sandwiches with a sharp serrated knife. Cut into oblong sandwiches. Sandwiches should be served very shortly after preparation.