Carrot-Raisin Tea Sandwiches

  Home  |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

Baking Corner | Regional Foods  | Cooking Articles | Hints & Tips | Herbs & Spices | Restaurant Reviews | Newspaper Columns



 


More Delicious Tea Sandwiches:

Apple-Boursin Cheese Open Face Fingers

Carrot-Ginger Tea Sandwiches

Carrot-Raisin Tea Sandwiches

Chicken Curry Tea Sandwiches

Cucumber Mint Tea Sandwiches

Cucumber Tea Sandwiches

Goat Cheese and Watercress Tea Sandwich

James Beard's Onion Sandwiches

Putting on the Ritz Egg Salad Tea Sandwiches

Radish-Poppy Seed Tea Sandwiches

Radish Sandwiches on Zucchini Basil Muffins

Smoked Salmon Sandwich on Pumpernickel

Spring Radish Tea Sandwiches

Walnut Tea Sandwiches  
 


tray of tea sandwichesThis sandwich tastes like you are eating carrot cake. The crunchy carrots and nuts add a wonderful texture to the sweet raisin bread.

To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches.

Check out my Afternoon High Tea Menu.


Carrot-Raisin Tea Sandwiches

1 cup grated carrots
8 ounces (1/2 can) prepared cream cheese frosting
8 ounces cream cheese, softened
1/4 cup finely chopped walnuts or pecans
1 loaf cinnamon raisin bread*

* Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts or pecans.

Spread one side of each piece of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with  the remaining bread slices.

Carefully cut the crusts from each sandwich with a long, harp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.

Yields 10 whole sandwiches or 20 halves or 40 fourths.

 


Making Sandwiches Ahead of Time:

If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy.

Refrigerate. When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.