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Heat oven to 400 degrees. Zest tangelo. Rub zest into sugar.Using a fork, juice tangelo w/ pulp. Add juice to cream, set aside. Drain currant/raisin mix. Whisk dry ingredients together in food processor with pastry blade. Pulse the butter into the flour until the mixture is crumb-like. Shape into rectangle 1" high. Using a bench scraper, cut into square pieces, arrange on baking sheet. Brush with melted butter, sprinkle with cane sugar. Bake for 10 minutes, rotate, and bake for 7-8 more minutes until golden brown on top.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Home carbonation — sparkling water, cocktail soda, flavored drinks
Electric butter churn — artisan butter from cream in minutes
Norwegian wafer iron — roll into cones for cream filling
Hand-crank butter churn — homemade cultured butter from cream