(For a printable version, click here)
Carrot-Raisin Tea Sandwiches
(From the kitchen of Susie Quon
original recipe from What’s Cooking America)
Yields: 8 whole sandwiches
Prep time: 10 min
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
4 slices 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 two slices of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with the remaining two bread slices.
- Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
- Yields 2 whole sandwiches or 4 halves or 8 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.