Lapsang Souchong Egg
Salad Sandwiches
3 tsp. Lapsang Souchong tea leaves
8 hard-boiled eggs 3 Tbsp. mayonnaise
2 tsp. finely chopped chives
Pinch of salt, optional 8 slices bread, any kind
Prepare Lapsang Souchong tea by placing tea in boiling water for about
10 minutes, letting steep until tea is strong. Peel hard-boiled
eggs and place in a large bowl. Pour strong tea over eggs in bowl.
Place bowl in refrigerator and let eggs marinate for 36 hours.
Remove eggs to a separate bowl and mash coarsely with a spatula.
Add mayonnaise and chopped chives, mixing until evenly incorporated.
If desired, mix in salt. Spread 2 tablespoons egg mixture over 4
slices of bread. Cover with remaining 4 slices of bread. Cut
each sandwich into triangles.
Recipe above from A Little Indulgence -- TEA
©2005 CQ Products. The information is used by
permission of CQ Products.
This is copyrighted property and may not be re-printed or used in any manner
without proper authority from the publisher. Order A
Little Indulgence -- TEA ©2005 from CQ
Products today.
Cream Cheese & Radish
Wheat Bread
Cream cheese (dairy or soy)
Thinly sliced radish
Fresh Ground Black Pepper
1. Stack a few slices of bread on top
of one another and cut into desired shapes (circles, squares, etc.).
Cut into the bread, eliminating the crusts. 2. Cover bread with
plastic wrap while assembling sandwiches so the bread does not dry out.
3. Spread cream cheese onto bread. 4. Place 1-3 thin slices of radish
on top of cream cheese. 5. Season with freshly ground black pepper.
These may be served open-faced.
Assemble
sandwiches and place on a pretty serving platter. Cover the platter
with dampened paper towels or plastic wrap to keep moist.
This Cream Cheese & Radish Sandwich recipe
is copyrighted property of The Cat-Tea Corner © 1997-2004 The Cat-Tea
Corner/JPB. All rights reserved. Recipes may not be reproduced in any
form for any reason or purpose, nor included in any other recipe
collection, online or offline, without written permission. For reprint
information, contact The Cat-Tea Corner through their website at
www.catteacorner.com.
Cream Cheese &
Spiced Currants
Bread
Cream Cheese
Currants soaked in apple juice
Cinnamon & Sugar
1. After soaking currants in apple juice, coat them with cinnamon
and sugar by mixing around in a bowl. 2. Spread cream cheese
onto bread. 3. Place 1-3 currants on top of the cream
cheese. 4. Sprinkle with a little cinnamon if desired.
Serve open-faced.
Cucumber & Fresh Dill
Thin bread (your favorite)
Thinly Sliced Cucumber
Fresh Dill
Unsalted Butter & Mayonnaise
1. Lightly butter one side of the bread and spread a small amount of
mayonnaise on top of the butter. 2. Top with a thin slice of
cucumber and a sprinkling of dill. These may be served open-faced
or topped with an additional piece of bread which has been buttered &
spread with mayo.
Tomato/Avocado
Your Favorite Bread
Sliced Tomato
Mashed, Ripe Avocado
1. Spread mashed avocado onto bread. 2. Place thin
slices of tomato on top. (Try slicing some cherry or grape tomatoes for
a nice presentation.) 3. Top with another layer of bread
(spread with avocado) or leave open faced if you prefer. 4.
Season as needed with salt & pepper.
Ham & Pear Sandwiches*
6 to 12 slices French bread or sourdough baguette
2 tablespoons honey mustard
½ pound thinly sliced baked ham
1 large ripe pear, thinly sliced
¼ cup crumbled blue cheese
Yield: Makes 6 servings
Spread bread with mustard. Top with ham, pear and crumbled blue cheese.
Close sandwiches with remaining bread or serve open face.
*Recipe reprinted by permission of Bigelow Tea
Company www.bigelowtea.com
SCONES
Rosemary Scones
2 1/4 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1/2 cup butter
2 tsp. fresh chopped rosemary
1 tsp. grated lemon peel
1 egg
1/3 c. sour milk*
*(To make sour milk add 1 tsp. cider vinegar to 1/3 cup milk)
Preheat oven to 400 degrees F. 1. Line a baking sheet with
parchment paper. 2. Mix together flour, baking powder,
baking soda, and salt. Using two knives, cut in the butter until
crumbly. 3. Add rosemary and lemon. Mix. 4.
In a separate bowl, blend sour milk and egg until smooth. 5.
Stir the two mixtures until dough holds together. 6. Create
a ball with the dough and flatten into a circle on the baking sheet.
Cut and separate into 8 wedges before baking. 7. Bake 13
minutes or until tops are light brown.
Serve hot. Great with soup.
Spiced, Ginger,
Currant Scones
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/3 c. sugar
1/2 tsp. cinnamon
2 tsp. minced crystallized ginger
1/8 tsp. allspice
6 T. unsalted butter diced
1/2 c. currants
1 egg
1/2 c. light cream
1 tsp. vanilla
Preheat oven to 400 degrees F. 1. Line a baking sheet with
parchment paper. 2. Mix together flour, baking powder, salt,
baking soda, sugar, cinnamon, crystallized ginger (finely minced), and
allspice. Using two knives, cut in the butter until crumbly.
3. Mix in the currants. 4. In a separate bowl, blend
egg, light cream, and vanilla. 5. Stir the two mixtures
until dough holds together. This dough is a little sticky.
6. Create 1-2 balls with the dough and flatten into a circle on
the baking sheet. 7. Bake 20 minutes or until top is light
brown. 8. While hot, cut into wedges.
Serve hot. These are sooo good.
Brown Sugar/Banana
Scones
2 cups flour
1/2-3/4 cup dark brown sugar
2 tsp. baking powder
½ tsp. baking soda
1/4 tsp. salt
¼ cup unsalted butter
1 ripe banana, mashed
1 large egg
2 T. half & half creamer
1 tsp. vanilla
Preheat oven to 400 degrees F. 1.
Lightly grease a cookie sheet or line with parchment. 2. Combine flour,
brown sugar, baking powder, baking soda, & salt. Cut in the butter
until crumbly. 3. In a separate bowl, combine banana, egg, cream, and
vanilla. 4. Blend two mixtures together. Dough will be sticky. 5.
Separate dough into two 6-inch circles and cut into wedges.
(NOTE: Depending upon the size of your banana and egg, this could be
quite sticky. If too sticky, then drop by large table spoon to
create individual scones.) Bake 20-25 min. or until lightly
browned.
These puff
up nicely. If you like sweet scones, use ¾ cup of brown sugar. If you
prefer a less sweet scone, use only ½ cup of brown sugar. These are
tasty AND children love them too!
Cheese Scones
1 1/2 c. self-rising flour
2 T. margarine
½ c. cheddar cheese grated
pinch of salt
pinch of cayenne
1 egg, slightly beaten
a little milk
Preheat
oven to 425°. Put the flour and margarine into the food processor and
process until the mixture resembles coarse breadcrumbs. Add the cheese,
salt and cayenne and process to mix – just a few seconds. With the
machine on add the egg, together with just enough milk to make soft,
pliable dough. Roll out on a lightly floured board and cut into rounds
using a pastry cutter. Place on greased baking sheet, brush with beaten
egg, and bake for about 20 minutes at 425 degrees.
This recipe for cheese scones was used with permission from Nan Taylor,
author of The Graceful Art of Tea
©2003 May
not be reproduced. All rights reserved.
JAMS, CURDS, CREAMS
Lemon Curd
2 c. sugar
12 egg yolks
1 c. lemon juice (fresh squeezed is best)
1 c. butter
2 T. grated lemon peel
1. In a saucepan, lightly beat sugar and egg yolks. 2.
Slowly add lemon juice while stirring. 3. Cook over low heat
while stirring; until mixture thickens (10-15 min.). Do not allow
the mixture to boil. 4. Remove from heat and allow to cool
slightly. 5. Add butter and lemon peel. 6. Cool.
7. Spread on your favorite sweet breads, or on scones if you like.
8. Refrigerate unused portions. This recipe may be cut in
half. It makes quite a lot. Delicious!!!! Really!!
Not that hard to make.
OR, make LEMON TARTS with this lemon curd: Buy some pre-made mini
puff pastry shells from the freezer section of your supermarket.
Follow directions on package for preparation. Fill shells with
lemon curd. Decorate with a berry or mint leaf. The full
Lemon Curd recipe above will fill 48 mini tart shells. Easy!
Clotted Cream
Using Heavy
Cream (as much as you would like--at least 2 cups), heat the cream over
low heat. Cook down to about half. This will take a while.
Don't let it boil or burn. Allow the cream to form a crust on top.
Cool and place into refrigerator overnight. On the next day, whip
the crust into the cream as you would to make whipped cream. DO
NOT add any sweeteners. Whip until thick. Refrigerate.
Delicious!! Serve with Scones & Jam.
MORE GOOD RECIPES:
Sherla Combs Disappearing Peanut Butter Pie
From Sherla Combs and the Case of the Great Jewel Robberies. www.MysteryTeaParties.com
1 16 oz jar peanut butter
1 8 oz pkg. reduced fat cream cheese, softened
3/4 cup honey
1 8 oz. carton frozen whipped topping, thawed
1 prepared cookie, chocolate or crumb pie crust
2 tbsp chocolate chips
1/2 tsp shortening
Beat together cream cheese and honey until well mixed. Stir in peanut butter, mix
well. Gently fold in whipped topping. Spoon into crust. Heat chocolate chips and
shortening over low heat until melted; drizzle over pie. Chill for several hours.
Serve, and watch it disappear before your eyes!
Blueberry Tea Bread
½ cup of orange juice or a little more if needed
2 cups of flour or a little more if needed
Preheat oven to 350 degrees. Grease a large pan or two small ones and set
aside, Cream all the wet ingredients together and then add the dry. The
batter should be not thick but loose. Bake until lightly golden and the top
of loaf springs back. Let bread cool.
Smash blueberries in small bowl. Stir in sugar until it is creamy. Take your loafs and prick fork
holes on top of loafs. Pour this sugar water on top of each loaf and let stand over night..
Blueberry Tea Bread Recipe submitted by: Christine's Bed and Breakfast and Tea Room,
Rt 41 Great Barrington/ Housatonic Ma.
"Tea Specials"
When ladies expected to receive visitors, they would prepare these sweet
meringue treats. Prepare in any shape you wish. Use a pastry
tube to make fingers, or use a pastry bag to create kisses. A zip
lock bag with the corner cut works just as well.
3 egg whites
1/2 tsp. lemon juice
1 cup sugar
1 tsp. vanilla
Beat egg whites until very foamy. Add lemon juice and beat until
fluffy. Gradually add sugar. Beat until sugar is dissolved.
(Optional: Fold in 4 Tablespoons of dry cocoa powder to create chocolate
meringue kisses). Using two spoons, scoop by teaspoonful onto
parchment lined cookie sheet. OR use a pastry bag and squeeze out
into kiss shapes. Bake 20 minutes until set. Cool
completely. Place into airtight containers between foil or wax
paper. May be dusted with powdered sugar or cocoa.
Springtime (or anytime)
Lemonade
2 pints blueberries
1 cup sugar
1 cup fresh lemon juice
1 quart water
In a blender, combine blueberries, sugar, and lemon juice. Puree
until smooth. Strain the mixture into a pitcher and add the water.
To serve, pour over ice in pretty glasses. Don't put ice in the
pitcher since this will dilute the liquid and may splash onto linens
when serving. Place ice into glasses first, and then pour lemonade
over ice into glass. Enjoy.
Shepherd’s Pie
2 ¼ cups water
2 T. finely chopped parsley
1 env. Lipton Beefy Onion Soup Mix
½ cup frozen carrots, cooked
½ cup frozen peas, cooked
¼ cup all purpose flour
1 quart hot mashed potatoes
1 quart cut-up cooked beef
(about 1 ½ pounds)
In a large saucepan, bring 1 ¾ cups water
to a boil. Blend packaged soup mix, parsley and flour with remaining
water, stir into saucepan. Bring to a boil, then simmer, stirring
constantly until sauce is thickened, about 5 minutes. Stir in beef and
vegetables. Turn into a 2 quart oblong baking dish. Top with potatoes
and spread to completely cover beef mixture. Broil until golden. Makes
about 6 servings.
This recipe for Shepherd's Pie is perfect for High Tea.
This was
used with permission from Nan Taylor, author of
The Graceful Art of Tea
©2003 May
not be reproduced. All rights reserved.
Banana Ball Surprise
Bananas lemon juice sour cream shredded coconut
Cut
banana into six or eight pieces. Roll in lemon juice, drain on paper
towel. Dip in sour cream and roll in shredded coconut. Refrigerate on
cookie sheet for several hours. Yummy! One banana serves two people.
This recipe for Banana Ball Surprise was used with permission from Nan
Taylor,
author of The Graceful Art of
Tea
©2003 May
not be reproduced. All rights reserved.
Applesauce Tea Loaf
2 cups unsweetened applesauce
½ cup sunflower or other light oil
1 cup Sucanat® or other granulated
sweetener
1 tsp. Vanilla
2 c. unbleached or whole wheat pastry
flour
2 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ cup seedless raisins, dried currants,
or dried cranberries
Additional applesauce, optional
Preheat oven to 350 degrees F.
1. Prepare loaf pan by lightly oiling
and flouring. 2. In large mixing bowl, stir together the applesauce,
oil, sweetener, and vanilla. 3. In a separate bowl or on a sheet of wax
paper mix together the dry ingredients: flour, soda, spices. 4. Blend
these into the wet ingredients with a wooden spoon, beating vigorously
until smooth. 5. Mix in the dried fruit, blending well to distribute
evenly. 6. Pour the batter into the loaf pan, smoothing the top with the
spoon. 7. Bake for 45 to 50 minutes, or until a toothpick inserted in
the middle comes out clean. 8. Leave the loaf in the pan to cool to
room temperature before slicing. Makes 8-10
servings.
Serve
topped with a spoonful or two of applesauce, if desired.
This Applesauce Tea
Loaf recipe is copyrighted property of The Cat-Tea Corner © 1997-2004
The Cat-Tea Corner/JPB. All rights reserved. Recipes may not be
reproduced in any form for any reason or purpose, nor included in any
other recipe collection, online or offline, without written permission.
For reprint information, contact The Cat-Tea Corner through their
website at
www.catteacorner.com.
Lemon Crisp Cookies
2 ½ cups unbleached flour 1 ½ cups Sucanat® or other granulated
sweetener
2 tsp. baking soda ¼ tsp. salt
2 tsp. lemon zest, minced ¾ cup sunflower or other light oil
½ cup fresh lemon juice 2 tsp. vanilla extract
Preheat oven
to 350 deg F. Sift together the flour, sugar, soda, and salt into a
mixing bowl. Use a wooden spoon or your hands to form a well in the
center of the dry ingredients. Add, in order: zest, oil, juice, and
vanilla. Stir these ingredients into the dry, mixing well until it
forms a dough. Drop the dough by rounded teaspoonful onto a lightly
oiled baking sheet, leaving about two inches between the cookies. Bake
for 10-12 minutes, or until the edges are golden brown. Gently remove
to a rack or plate to cool.
Makes
about 4 dozen
This Lemon Crisp Cookie recipe is
copyrighted property of The Cat-Tea Corner © 1997-2004 The Cat-Tea
Corner/JPB. All rights reserved. Recipes may not be reproduced in any
form for any reason or purpose, nor included in any other recipe
collection, online or offline, without written permission. For reprint
information, contact The Cat-Tea Corner through their website at
www.catteacorner.com.
Wassail Tea Punch
4 c. hot brewed tea 1 c. sugar
1 (32 oz.) bottle cranberry juice
1 (32 oz.)
bottle apple juice
2 c. orange juice 3/4 c. lemon juice
2 cinnamon sticks 24 whole cloves, divided
1 orange, sliced
In a large pot over medium high heat, combine brewed tea and sugar.
Mix well and add cranberry juice, apple juice, orange juice, lemon
juice, cinnamon sticks and 12 whole cloves. Bring mixture to a
boil for 2 minutes, stirring occasionally. Remove from heat and
transfer mixture to a large punch bowl. Press remaining 12 whole
cloves into orange slices and add to punch bowl. Punch can be
served hot or cold.
Recipe above from A Little Indulgence -- TEA
©2005 CQ Products. The information is used by
permission of CQ Products.
This is copyrighted property and may not be re-printed or used in any manner
without proper authority from the publisher. Order A
Little Indulgence -- TEA ©2005 from CQ
Products today.
Microwave Peanut Butter Fudge
1 1/2 cups smooth or crunchy peanut butter
1 bag of peanut butter chips
1 can sweetened condensed milk
1 teaspoon of vanilla
In a microwave-safe bowl, combine peanut butter chips and peanut butter
and melt by cooking in the microwave on high for 3 minutes.
Remove and stir. Add vanilla & sweetened condensed milk, stirring
until well blended. Pour into a baking dish and refrigerate for 1
hour.
Cut into squares and enjoy!
Recipe above sent to us by Susan Sikes, Out of the Nest &
Beyond,
www.outofthenestandbeyond.com
©2007 May
not be reproduced. All rights reserved.
Taste of the Tropics Fruit Salad*
6 Bigelow® Taste of the Tropics Herbal Juice Tea bags
1 cup (250mL) boiling water
3 tablespoons (15mL) sugar
1 papaya, peeled, seeded and cut into large dices
1 mango, peeled, pitted and cut into large dices
1 kiwi, peeled and cut into slices
1 banana, peeled and sliced
Yield: Serves 4 - Prep Time: 15 minutes - Chill Time: 1 hour
Pour the boiling water over the Bigelow® Taste of the Tropics Juice Tea
bags and let steep for 5 minutes.
Remove tea bags, squeezing well. Add sugar and dissolve. Chill. Place
prepared fruit into an attractive bowl and pour tea mixture over fruit.
Chill for 1 hour. Serve with frozen vanilla yogurt, if desired.
*Recipe reprinted by permission of Bigelow Tea
Company www.bigelowtea.com
A Taste of the Tropics Colada*
2 cups (500mL) water
6 Bigelow® Taste of the Tropics tea bags
1/3 cup (80mL) sugar
1 cup (250mL) rum
½ cup (125mL) Coco Lopez
Ice cubes
Yield: Makes 4 drinks
ADULTS ONLY: Try a Bigelow “Naughteas” Cocktail - a drink made
using Bigelow Tea and alcohol. (or try without the alcohol!)
Make tea by infusing 2 cups (500mL) boiling water with 6 Bigelow® Taste
of the Tropics tea bags for 5 minutes.
Remove tea bags and add sugar, mix well and chill. Add rum, Coco Lopez
and ice cubes.
Shake and strain into martini glasses. Garnish with little umbrellas.
*Recipe reprinted by permission of Bigelow Tea
Company www.bigelowtea.com
“Naughteas are the perfect blend of tea and fun,”
says Cindi Bigelow, a third-generation Bigelow family member and the
company’s co-president. “They’re certainly different from your normal
cup of tea and they’re the kind of unique, different drink that can
spice up any event.”
Created using different varieties of Bigelow teas, Naughteas are the
ideal recipe for backyard parties, weddings, bachelorette parties,
bridal showers, engagement parties, the holidays or any event. There are
18 varieties of Naughteas that can be mixed up, including unusual named
concoctions such as the “Constant Comment Cosmo” and the “Greenie
Martini”.
For the entire list of Naughteas recipes, please visit
www.bigelowtea.com
Quick Shortbread Cookies
1 1/8 Cup of Butter or
Margarine
5/8 Cup of Sugar
2 ¼ Cup of Sifted Flour
1 Teaspoon of Vanilla
Powdered Sugar for topping
Directions: Mix all
ingredients well and roll into small balls. Flatten with fingers onto a
cookie sheet. Bake at 350 degrees for
10-12 minutes. As soon as you take them out, dust them with powdered
sugar.
Recipe above sent to us by Susan Sikes, Out of the Nest &
Beyond,
www.outofthenestandbeyond.com
©2007 May
not be reproduced. All rights reserved.
Recipes: Send us your favorite recipes. We will credit you or
your tea room.
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www.theteahousetimes.com
The Recipes contained here at The Tea
House Times Website are for your personal use at any tea themed party.
These recipes are copyrighted property of The Tea House Times and may not be
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