S/O09 - Recipes posted by TeaHouseTimes Admin, ADVERTISER TEA RELATED PRODUCTSMonday, October 26th 2009 @ 11:10 AM

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Recipes from The Tea House Times SeptOct2009 issue ~ *Taken from The Teashop Girls by Laura Schaefer. Used by Permission. Simon & Schuster -- www.simonandschuster.com      www.teashopgirls.com

 

Annie’s Tea Pops*

2 cups (approximately one small pot) herbal tea, brewed double strength

1 cup orange juice

2 tablespoons sugar

Brew hot tea using double the amount of leaves you usually would.  Let steep for 4 minutes, then allow time to cool.  Stir the orange juice and sugar into the cooled tea, then pour the mixture into ice pop molds or ice cube trays, leaving some room at the top.  Place in freezer and wait 3 hours or until solid.  Then, take out pops and lick two or three between cannonballs in Genna’s pool!

 

Annie’s To-Die-For Cucumber Sandwiches*

1 small cucumber, thinly sliced

1 Tablespoon lemon juice

1/2 teaspoon sea salt

1/4 teaspoon pepper

1 teaspoon fresh garlic, finely minced

10 slices brown bread, lightly roasted

1/4 cup unsalted butter

1/3 cup sour cream

Combine cucumber slices, lemon juice, salt, pepper, and garlic in a bowl.  Butter each toasted side of the brown bread and arrange the cucumber mixture on top of each in layers.  Cut sandwiches in half. Add a small dollop of sour cream on top and garnish with a thin cucumber sliver. Serves 5 (unless Zach is around, then serves 2).

 

Louisa’s Very Best Spiced Blueberry Scones*

2 cups organic whole wheat flour

1 Tablespoon baking powder

1/3 cup sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

6 Tablespoons unsalted butter

1 teaspoon vanilla extract

1 egg

1/2 cup half-and-half

3/4 cup fresh blueberries, rinsed

1/2 cup clotted cream

Preheat the oven to 375 degrees F.  Grease baking sheet.  Combine all the dry ingredients (flour, baking powder, sugar, salt, cinnamon, and ginger) in a large bowl and mix well.  In a different bowl, combine the butter (room temperature), vanilla, egg, and half-and-half and mix well.  Stir into dry ingredients.  Gently fold in the blueberries.  Place the dough on a floured surface and roll out to 1 inch thick.  Cut into 2-inch triangles and put them on greased baking sheet.  Bake for 20 minutes or until golden brown.  Serve warm with clotted cream.   Makes 18 scones. 

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