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Spiced
Tea Mix
1 cup dry instant tea mix
(decaffeinated may be used)
2 cups dry orange drink mix
3 cups sugar (may use 1/2 sugar substitute)
1/2 cup hot cinnamon candy (cinnamon hearts)
1/2 teaspoon powdered cloves
1 package powdered lemonade mix
Mix all ingredients and place in a
covered container. Makes 1 1/2 quarts.
To give as a gift, pack in a small
jelly jar with lid. Tie a ribbon around jar and include a bright plastic
teaspoon. Include directions to mix one heaping teaspoon to 1 cup of hot
water.
Recipe taken from An Invitation to
Tea, by Emilie Barnes; 1996 Harvest House Publishers
Curried
Pumpkin Soup
8 cups chicken or vegetable stock
3 cans squashed pumpkin or equivalent fresh pumpkin
2 - 3 cups half & half
2 - 3 large onions, sauteed
3 tsp molasses
Curry, cumin, pumpkin pie spice to taste
3 T honey
Lightly saute onions in butter. Pour
into stock. Add pumpkins, spices and honey. Stir and cook on medium heat
about 20 minutes. Add half & half to taste. The soup should have a
creamy sweet curried taste. Serve with pumpkin scones (below).
Recipe taken from Behind Newport
Doors Too, by Muriel Barclay De Tolly
Pumpkin Scones
1 T butter
1/2 c sugar
1 egg
2 c flour, self rising
1 c pumpkin
1/8 t salt
Grease a baking sheet. Cream together
the butter and sugar until light and fluffy. Add egg and beat well.
Add pumpkin, flour and salt and fold in
by hand. Knead lightly and cut into 1 inch squares. Place close together
on baking sheet and bake at 425 degrees F until well risen and golden on
top, about 15 minutes. Serve hot, with butter.
Queen
Mother's Cake
This recipe comes from
the Dunbar Tea Shop in Sandwich, MA. The tea room is featured on the
front cover of The Great Tea Rooms of America.
8 ounces chopped, pitted
dates
2 ounces chopped walnuts
1 teaspoon baking soda
3 ounces butter
1 teaspoon salt
1 1/4 cups flour
1 cup boiling water
1 cup sugar
1 egg, beaten
1 teaspoon baking powder
1 teaspoon vanilla
Preheat oven to 350° F. Grease and
flour an 8-inch square cake pan. Pour the boiling water over the chopped
dates, add baking soda and set aside. Beat the butter and sugar together
until light and fluffy, add egg, and vanilla. Mix in salt, baking
powder, and flour until well blended. Add walnuts and date mixture, mix
for 1-2 minutes longer. Bake for 50-60 minutes. Cool completely.
Topping
5 tablespoons brown sugar
2 tablespoons butter
2 tablespoons heavy cream
chopped walnuts
In a medium saucepan, mix topping ingredients together. Bring to a boil.
Simmer for 3 minutes only, stirring occasionally. Pour over cake and
sprinkle with chopped walnuts.
Boffo
Brownies
Try this luscious
brownie recipe with a cup of Windsor Tea Shop's Chocolate Mint Tea.
1
level cup of all-purpose flour
1 teaspoon baking flour
1/2 cup unsalted sweet butter, melted and cooled
12 tablespoons dark baking cocoa or 12 ounces of chocolate chips
4 large eggs
2 cups sugar
1/2 teaspoons pure natural vanilla
1 cup chopped peacans or walnuts
Preheat oven to 325 degrees. Grease a 9-inch-square pan and set
aside. In a bowl, combine the flour with the baking powder.
In a separate bowl, mix cooled melted butter with the cocoa and blend
until incorporated. Add the eggs and blend well. Add the nuts and the
flour mixture, and stir gently.
Pour the batter evenly into the pan, smoothing the top with a rubber
spatula. Bake about 30 minutes, testing with a toothpick; the toothpick
will come out clean when the brownies are done.
Cool completely. Cut into squares and serve with Windsor Tea Shop
Chocolate Mint tea. Enjoy.
Recipe from Taking Time
For Tea by Diana Rosen
Crabmeat
Pie
1 9-inch pie shell,
unbaked
1/2 cup mayonaise
2 T flour
1/2 cup milk
2 eggs, beaten
1 4 oz can mushrooms
1 7 oz can crabmeat
salt and pepper, to taste
1/2 cup breadcrumbs
2 T butter or margarine
Preheat oven to 350
degrees. Combine mayo, flour, milk, and eggs. Mix well. Stir in
crabmeat, mushrooms, salt and pepper. pour into pie shell. Melt
margarine and mix with bread crumbs. Sprinkle mixture over top of pie.
Bake for 30-40 minutes until set. Serve with crisp salad and scones.
Suggested teas: Keemun Imperial, Courtship Tea
Smoked Salmon Canapes
For onion lovers, combine butter and capers and spread on bread.
Top with a thin slice of onion, then continue as directed.
3 slices smoked salmon
2 tablespoons butter or cream cheese, softened
2 tablespoons onion, minced
1 tablespoon capers, minced
8 slices cocktail-sized pumpernickel bread
1 egg, hard cooked and sliced into circles
dill weed for garnish.
Cut smoked salmon into 8 squares; set aside
In a small bowl, combine the butter or cream cheese, onion and capers. Spread the bread slices with butter or cream cheese mixture. Top each piece with a square of smoked salmon and a slice of egg. Garnish each canape with a sprinkle of dill weed.
Yield: 8 canapes
Recipe from Just Your Cup of
Tea by Kathie Janger 1997
Rarebit Treats
Cut sliced packaged cheddar cheese into squares to yield cheese squares of about the right size. Watch these canapes closely as they broil because the cheese browns quickly.
12 slices cocktail-sized pumpernickel bread
2 tablespoons mustard
2 slices bacon, cooked and cut into 1 inch pieces
12 thin slices Cheddar cheese, each 1 3/4 " square
4 cherry tomatoes
In a toaster oven or broiler, very lightly toast the bread. Spread each slice with mustard and top with a piece of cooked bacon.
Cover bacon with a square of cheese.
Cut each cherry tomato into 3 slices; place one slice on top of each
canape. Broil to melt cheese. Serve warm.
Yield: 12 canapes
Recipe from Just Your Cup of
Tea by Kathie Janger 1997
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