When I mentioned the idea for this series of posts on one of Arkansas’ favorite and most romantic inns, the Red Apple Inn, someone asked me if I was going to do a Julie and Julia blogathon.  Well, not exactly. 

While I would love to be able to replicate all (well, most anyway) of Mrs. Thomas’ dishes that she included in Feasts of Eden, the one and only cookbook from the Red Apple, that probably is not going to happen.  Instead, I intend to focus on the themes and menus she identified as being some of her favorites, beginning with what I believe would have definitely been one of my favorites as well — “Afternoon Tea By the Fire.”

Doesn’t that sound perfectly lovely? 

tea

Photo Source: Feasts of Eden Thomas Gordon

A much-loved tradition at the Red Apple Inn, and one whole heartedly supported by Mrs. Thomas, was that of the afternoon tea.  The Thomases were frequent European travelers and adopted the English tradition of serving tea and assorted sweets and savories to their guests.  Winter was especially a favorite time for this gathering as the tea was often served in front on the front fireplace. 

 fire

While the afternoon tea is no longer held, the original tea cart remains as a reminder of the many delicacies that Mrs. Thomas enjoyed serving her guests.  These English Toffee Cookies, often made by the Thomases’ daughter, Jean, were and remain, very popular treats.  There is always a large tray of these served each day during Hubby’s annual fall meeting.  I make sure to get by the conference center early.  

tea cart

They are easy to make and delightful to eat.  I just know you’re going to enjoy them whether it’s with tea, coffee, milk or whatever your pleasure.

red apple toffee bars

Red Apple Inn English Toffee Cookies
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Ingredients
  1. 1/2 cup unsalted butter
  2. 1/2 cup margarine
  3. 1 cup sugar
  4. 1 egg yolk
  5. 1 teaspoon vanilla
  6. 2 cups flour
  7. 1/2 teaspoon salt
  8. 1 egg white, lightly beaten
  9. 1 cups chopped pecans
Instructions
  1. Blend butter, margarine* and sugar in a food processor or electric mixer until creamy. Add the egg yolk and vanilla; blend well. Add in the flour and salt; blend well.
  2. Refrigerate the dough for at least 30 minutes.
  3. Spread the dough thinly on a cookie sheet covering it completely.
  4. Brush with the beaten egg white and sprinkle with the chopped pecans.
  5. Bake at 375 degree for 12-15 minutes until lightly browned.
  6. Let cook about 5 minutes before cutting into rectangles or squares.
Notes
  1. *I use all unsalted butter. Try it both ways. There will be a slight difference in texture.
  2. I roll my dough on a Silpat sheet by covering the dough with plastic wrap. Once prepared, I chill the dough for about 15 minutes before baking.
  3. Teatime at the Red Apple Inn on Eden Isle,in front of the fireplace is a very popular tradition especially during the winter and continues today. These cookies were some of the treats that were served along with a variety of black and herbal teas. The Thomases' daughter, Jean Gordon, was the one who often made these during the Christmas holidays and were enjoyed by their granddaughters, Anne and Jane.
  4. These freeze well.
Adapted from Feasts of Eden, Ruby C. Thomas
Dining With Debbie https://diningwithdebbie.net/