M/J 10 - Recipes posted by TeaHouseTimes Admin, ADVERTISER TEA RELATED PRODUCTSFriday, June 25th 2010 @ 2:19 PM

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From the May/June10 issue of The Tea House Times.  To view the most recent issue, please register / log-in at http://www.theteahousetimes.com for free access.

 

Savory Honey Scones*

2 1/4 tsp rosemary, finely chopped and divided
1 1/3 cups all-purpose flour
1 1/3 cups semolina
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
6 ounces soft goat cheese, chilled and crumbled into bits
1/4 cup honey
1/2 cup heavy cream, divided
1 egg

Preheat oven to 425 degrees.  In a large bowl, mix 2 teaspoons rosemary with all other dry ingredients.  Add goat cheese to the dry ingredients and set aside.  Whisk together honey, half the cream, and egg.  Stir this mixture into the dry ingredients until a soft dough forms.  Form dough into a ball.  Turn out onto a floured surface and separate the dough into 2 equal portions and pat each portion into a circle about 3/4-inch thick.  Cut into 8 wedges.  Separate and arrange wedges on a baking sheet.  Brush tops with remaining cream and sprinkle with remaining rosemary.  Place in oven and bake 10 to 12 minutes or until golden brown.  It is yummy to serve these with butter, honey, and/or softened goat cheese!

*Taken from The World in Your Teacup Copyright 2010 by Lisa Boalt Richardson & Lauren Rubinstein.
Published by Harvest House Publishers, Eugene, OR.   Used by permission.

Hawaiian Tea Sandwiches**

1 cup sugar
2 cups crushed pineapple, drained
1 cup walnuts or pecans, chopped
1 pkg. cream cheese (8 oz.) softened
2 to 3 Tbsp. cream
Bread, very thinly sliced

Combine sugar and pineapple in saucepan and bring to a boil, stirring constantly.  Cool, then stir in nuts.  Mash cream cheese with fork and add enough cream to create a good spreading consistency.  Combine cream cheese with pineapple mixture.  Spread mixture on thin bread and top with another slice.  Trim off crusts and cut into triangles or finger sandwiches.  Serve immediately.

 

Smoked Salmon Florets**

Toast rounds
Chive cream cheese
6 strips smoked salmon (lox, the cold smoked variety)

Spread toast rounds with cream cheese.  Trim smoked salmon into narrow strips and roll until it resembles a flower.  Perch atop toast round and add a snip or two of fresh chive.

 

Butterscotch Scones**

2 cups all-purpose flour
1/3 cup brown sugar, packed
1 Tbsp baking powder
1/2 tsp salt
1/2 cup butter, cut into pieces
1/2 cup cream, very cold
1 egg
1 cup butterscotch chips

Sift flour, brown sugar, baking powder, and salt into medium bowl.  Add in butter and stir or rub with fingers until consistency of coarse meal.  Whisk together cream and egg, then add to butter/flour mixture and stir with fork.  Add butterscotch chips.  Drop dough onto lightly greased baking sheet.  Bake at 400 degrees for 20 minutes or until scones are golden brown.

**Reprinted from The Teaberry Strangler, by Laura Childs by arrangement with Berkley, a member of Penguin Group (USA) Inc., Copyright 2010

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