• 2 cups flour
• 1-tablespoon baking powder
• 2-tablespoons sugar
• ½ teaspoon salt
• 6-tablespoons butter
• ½ cup buttermilk
• Lightly beaten egg

Mix dry ingredients. Cut in butter until mixture resembles cornmeal. Make a well in the center and pour in buttermilk (you can substitute regular milk).

Mix until a soft elastic dough is formed. Roll the dough into a circle of approximately 1 inch in thickness. With a knife, score the dough into eight wedges. Brush with egg for a shiny, beautiful brown scone.
Bake at 425 ° for 10 - 20 minutes, or until light brown.

2 cups pasteurized heavy cream

1) Turn the oven to warm. Pour the cream into a shallow
pan such as a 9-inch pie plate. Cover with foil, then place it in the oven and leave untouched for 8 hours. (You can leave it overnight if you like.)

2) Carefully remove it and let cool. Take care not to shake the pan or move it while the cream is cooling.

3) With a slotted spatula, skim the thick cream from the surface, leaving the thin residue behind. The cream will have a yellow skin and a slightly lumpy clotted texture. Smooth it by blending it with a teaspoon if you like.

Using 2 thin slices of bread with the crusts removed, cover one slice with filling. Top with remaining slice of bread and cut into 4 pieces. For variation, cut bread into 4 pieces and top with bread pieces cut into various different shapes using cookie cutters.

Remove crusts from unsliced loaf of sandwich bread and slice lengthwise into approximately 1/3 inch slices. (Bread will slice easier if partially frozen and you use a hot, sharp knife. Alternatively, ask your baker to slice it for you.) Flatten slices with a rolling pin and spread each slice with butter and then with your choice of filling. If desired, add a row of pickles, olives, pimento or anything else that seems appropriate at the end you will be rolling from. Roll up tightly enclosing pickles, etc. in center of roll. Wrap tightly and refrigerate until ready to serve. Slice into rounds using a sharp knife (or electric knife, if possible).

A variation on this idea is the rolled sandwich. Use a regular slice of bread, crusts removed and spread with filling and roll. Wrap tightly and refrigerate. Unwrap and serve. Chilling should help sandwiches to retain its rolled shape but a toothpick may be necessary. If desired, tuck parsley into the ends for garnish.

Take two slices of brown and one slice of white bread and remove crusts. Spread one side of brown and both sides of white with butter. Stack bread alternating brown bread, filling, white bread, filling and finishing with brown bread. Make sure that buttered side of bread is in contact with the filling to prevent it from becoming soggy. Cut into bars, triangles, squares or any other desired shape. Wrap very tightly until ready to serve.

You will need an equal number of square slices of each brown and white bread. (My preference is three each.) Beginning with a slice of white bread, butter and spread with filling and top with a slice of brown bread which has been buttered on both sides. Spread filling on brown slice and cover with a white slice, buttered on both sides. Repeat, ending with a brown slice on top and only buttered on the side which touches the filling. Trim crusts. Wrap and refrigerate until filling is firm.

Cut loaf into 1/4" slices. Lay one slice down with the white strip facing you. Spread with butter and filling. Add another slice with the brown strip facing you. Spread with butter and filling. Repeat until you have used all slices. Do not spread butter or filling on top slice. You should have created a block which resembles a checkerboard design. Wrap and refrigerate until firm. When ready to serve, cut into 1/4" slices.

• Cucumbers
• Thin sliced white bread
• Whipped cream cheese or unsalted butter softened
• Salt

Peel cucumbers and slice very thin. Sprinkle the slices with a little salt and lay on paper towels to drain. For each sandwich spread a little cream cheese or butter on two slices of bread. Layer the cucumber slices on one slice of bread (no thicker than 1/4 inch) Cut crust off sandwiches and then cut into squares, triangles or other fun shapes using cookie cutters.

• Rye bread
• watercress
• Whipped cream cheese or unsalted butter softened
• Salt

Butter thin sliced white or rye bread and fill with watercress leaves.
Cut into squares, arrange on plate, and garnish with watercress.

• 2 cups chopped, cooked, boneless, skinless chicken breast
• ½ cup chopped celery
• 1/3 cup fat-free mayonnaise
• 1/3 cup raisins
• 3 tablespoon chopped scallions
• 2 teaspoons curry powder
• 1/8 teaspoon salt
• A few drops of hot pepper sauce
• 18 slices white, wheat or pumpernickel bread

In a medium bowl, stir together all of the ingredients except the bread. If desired, trim the crusts from the slices of bread. Top 9 slices with about ¼ cup of the curried chicken mixture and spread to cover the surface of the bread. Top each sandwich with the remaining slices of bread. Cut into squares or triangles to form 4 tea sandwiches from each larger sandwich.