teasandwiches

Martha Washington's Tea Sandwiches
Yield: 16 whole sandwiches

1-16 ounce can prepared cream cheese frosting
2-8 ounce (each) cream cheese, softened
½ cup finely chopped pecans (optional)
1-10 ounce bag julienne-cut carrots, chopped
2-1 pound loaves cinnamon raisin bread
silk rose petals

In a five quart mixing bowl, mix together cream cheese frosting, cream cheese, pecans and carrots. Spread one side of each piece of bread with the carrot/frosting mixture. Top with remaining bread slice. Using a sharp long bread knife cut the crust from each sandwich. Cut the sandwiches in half diagonally and then cut in half again. Two whole sandwiches make 4 halves or 8 fourths.

When making sandwiches ahead of time, keep them from drying out by covering them loosely with a sheet of wax paper. Place a damp kitchen cloth over the wax paper. Placing a damp cloth directly over the sandwiches will make them soggy. Refrigerate until 15 minutes before serving. Garnish with rose petals.