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AFTERNOON TEA RECIPES - MISCELLANEOUS Many more recipes and cookbook at www.AfternoonTeaRecipes.com
Sherla Combs Disappearing Peanut Butter Pie From Sherla Combs and the Case of the Great Jewel Robberies. 1 16 oz jar peanut butter1 8 oz pkg. reduced fat cream cheese, softened3/4 cup honey1 8 oz. carton frozen whipped topping, thawed1 prepared cookie, chocolate or crumb pie crust2 tbsp chocolate chips1/2 tsp shortening Beat together cream cheese and honey until well mixed. Stir in peanut butter, mixwell. Gently fold in whipped topping. Spoon into crust. Heat chocolate chips andshortening over low heat until melted; drizzle over pie. Chill for several hours. Serve, and watch it disappear before your eyes! Blueberry Tea Breadfrom Christine's Bed & Breakfast & Tea Room1/2 cup sugar1/2 cup oil2 eggs½ cup of orange juice or a little more if needed2 cups of flour or a little more if needed1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 Tablespoon of Cinnamon 3/4 cup of blueberries Preheat oven to 350 degrees. Grease a large pan or two small ones and setaside, Cream all the wet ingredients together and then add the dry. Thebatter should be not thick but loose. Bake until lightly golden and the topof loaf springs back. Let bread cool. Topping for breads: 1/4 cup of blueberries1/2 cup hot water1 cup sugar 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.www.christinesinn.com "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. 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 Loaf2 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 Cookies2 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. 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* 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 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. SUBSCRIBE TO THE TEA HOUSE TIMES - SEE SHOP LINK ABOVE Visit our website dedicated to Recipes: |
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