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Pumpkin Bread Sandwich with Cranberry Spread

A delicious and beautiful fall and holiday treat. Take it to go a fall or holiday appetizer!

Pumpkin Bread

  • 3 1/2 cups sifted flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground ginger
  • 1 1/2 cups sugar
  • 1 1/2 cups packed light brown sugar
  • 2 cups canned pumpkin
  • 1 cup vegetable oil
  • 4 large eggs, lightly beaten
  • 2/3 cup water
  • 1 cup chopped walnuts

    • Preheat oven to 350°. Spray 2 10″ loaf pans with nonstick cooking spray.
    In a large bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg and ginger. Add the sugar and brown sugar, and stir well to combine. Make a well in the center of the flour mixture and add the pumpkin, vegetable oil, eggs, and water. Stir well, slowly incorporating all of the flour mixture. Add the walnuts, and stir. Distribute batter evenly between loaf pans.
    Bake 1 hour or until wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes. Then transfer to a wire rack to cool completely.
    To serve with Cranberry Spread – cut rounded loaf tops off – creating the flat rectangle.

    Cranberry Spread

    • 11 ounces cream cheese
    • 1 cup canned whole-berry cranberry sauce
    • Garnish whole cranberries from cranberry sauce.

      • Combine all and spread carefully on moist pumpkin bread.

By |2015-09-29T13:32:58-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Pumpkin Bread Sandwich with Cranberry Spread
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Homemade Pumpkin Butter

Brenda and her dear friend Marilyn made this together at Marilyn Moore’s lake house this fall. They enjoyed it spread over Brenda’s Signature Scones!. When making the Scone Mix they added in cinnamon and topped with Mock Devonshire Cream.
Enjoy with a cup of tea!
Homemade Pumpkin Butter

  • 1 pie pumpkin or any pumpkin
  • dark brown sugar
  • cinnamon, cloves, allspice

    • Hollow out pumpkin. Spray baking dish with cooking spray. Bake pumpkin at 250° till just a bit soft.
    Take pumpkin out of baking dish and add just a little bit of water. Scrape out all pumpkin flesh and place back into baking dish. To your taste add dark brown sugar, cinnamon, cloves, allspice. Bake till mixture is thick and very soft. Mash, blend or use food processor.
    Pumpkin butter can be used immediately, canned or kept in refrigerator.

By |2015-09-29T13:33:06-05:00March 10th, 2015|Recipe Box, Scones and more, Tea Party Condiments, Tea Sweets|Comments Off on Homemade Pumpkin Butter
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Raw Avocado Pudding

Absolutely amazing recipe from Rachel Almstedt with www.PrayLiveEat.com. We enjoyed this at our Healthy Tea Party.

Raw Avocado Pudding

  • 1 avocado
  • 1/2 cup of coconut milk
  • 3 Tablespoons of cocoa powder
  • 2 Tablespoons of raw honey
  • 1 teaspoon of vanilla
  • 1-2 drops of mint extract

    • Blend all in a food processor unil smooth. Chill – serve cold.

By |2015-09-29T13:34:05-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Sweets|Comments Off on Raw Avocado Pudding
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Red Radish Tea Sandwich

Red Radish Tea Sandwich
We served this tasty tea sandwich at our 101st Birthday Tea Party March 2014. Several requests for this recipe!

  • 1 small bunch red radishes, thinly sliced
  • 1 (3) oz package of cream cheese, softened
  • 1/2 stick of unsalted butter, room temp
  • 2 Tablespoons fresh chopped parsley
  • 16 slices white bread
  • salt and pepper to taste
  • fresh parsley of garnish

    • We cut our bread into rounds and made them a circle sandwich. Mix cream cheese, butter, parsley, salt and pepper together.
    Butter each slice of bread, spread a thin layer of the cream cheese spread. Serve open face, with a slice of radish on top and a garnish of parsley. Makes about 32 sandwiches. A Year of Teas at the Elmwood Inn

By |2015-09-29T13:33:57-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Red Radish Tea Sandwich
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Roasted Carrot Soup

Roasted Carrot Soup
An extra special soup we found in Tea Time Magazine. We served this yummy soup at our Tea on the Farm September 2013 tea party.

  • 1 pound carrots, peeled and chopped
  • 1 cup celery, peeled and chopped
  • 1 1/2 cups yellow onion, chopped
  • 3 cloves fresh garlic, chopped
  • 1 teaspoon salt
  • cayenne pepper to taste
  • 1-2 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 3 Tablespoons fresh grated Parmesan cheese
  • olive oil

    • Combine carrots, celery, onion, garlic, salt and pepper – toss with a little olive oil. Roast at 425° F, on a cookie sheet covered with parchment paper for approximately 30 minutes or until vegetables are tender.
    Blend vegetables with some of the chicken broth until smooth. Add Parmesan cheese, cream and remaining chicken broth until desired consistency. I used more of the chicken broth and less of the cream. This soup can be served hot or cold.

By |2015-09-29T13:33:48-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Roasted Carrot Soup
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Beth’s Toffee Dip

Fall ApplesOur friend Beth brings this dessert with her to so many dinner gatherings. She came up with the recipe when her children were small but even now her oldest requests this dessert for her birthday instead of cake!
Super easy sweet appetizer. Serve with tart Granny Smith apples. So good you won’t be able to leave this dip alone!

    • 1/4 cup white sugar
    • 1/2 cup brown sugar
    • 1 tsp vanilla
    • 1 block of cream cheese
    • 1 bag toffee bits (good with or without chocolate coating)
    • Plenty of  apples for dipping (Granny Smith apples are the best!)

Stir together all ingredients except for toffee bits. Add in toffee bits in just before serving. The crunchy toffee gives makes this recipe a fresh new hit.
Pairing Suggestion: For a full rounded dessert treat – serve with Creamy Caramels Black Tea!   This tea is a rich full bodied tea.  A tea even coffee lovers compliment! Not too sweet but reminiscent of English Toffee.

By |2015-10-22T14:46:41-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Beth’s Toffee Dip
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Brown Sugar Tea Bread

One of the best. Simply delicious paired with a cup of tea!

  • 2 cups self-rising flour
  • 1 cup firmly packed dark brown sugar
  • 1 cup strong brewed tea, room temperature
  • 1/2 cup vegetable oil
  • 1 large egg, well beaten
  • 1 recipe Cinnamon Glaze (see below)

    • Preheat oven to 325°. Grease and flour 9×5×3-inch loaf pan. In medium bowl, sift flour and brown sugar. Add tea, oil, and egg. Using electric mixer at medium speed, beat until well combined.
    Pour batter into prepared pan. Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack and cool completely. Slice and cut into diamonds or desired shape; drizzle with cinnamon glaze.

    Cinnamon Glaze

    • 1 cup confectioners’ sugar
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons milk
    • 1/2 teaspoon vanilla extract

      • Combine confectioners’ sugar and cinnamon. Whisk in milk and vanilla extract until smooth.
      Makes 1 loaf. Recipe from Tea Time Magazine November/December

By |2015-09-29T13:33:27-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Brown Sugar Tea Bread
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Chloe-Ann’s Banana Bread (or Pumpkin Bread)

Our good friend Chloe-Ann shares this recipe that she received as a gift for her wedding. It is a cherished family recipe from “Aunt Kitty”.
Young and old alike love this good old fashioned recipe. Pumpkin can be substituted for bananas.

First Bowl cream together:

  • 1 stick of butter
  • 1 cup of sugar
  • 3-4 bananas (Or one can of pumpkin. With pumpkin add allspice and cinnamon to taste)

    • Second Bowl sift together:

    • 2 cups flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda

      • Preheat oven to 350° and spray loaf pan or muffin pan.
      Bake for 30-35 minutes in loaf pan or 25 minutes in muffin pan.

By |2015-09-29T13:33:20-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Chloe-Ann’s Banana Bread (or Pumpkin Bread)
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Scone Variations

Brenda’s Signature Scone Mix makes scone making so easy!
Spend your time relaxing instead of working over a recipe. According to Brenda, milk, water or the recommended heavy whipping cream can be used. But, for our tea parties – the key ingredient that makes her scones the best is the heavy whipping cream! Enjoy a few of her tried and true variations.

Scone Variations

  • Chocolate Chip – toss in a few handfuls

  • Any dried fruit – peaches, tart cherries, raisins, currants. I like to soak any dried fruit in hot water for about 30 minutes. Liqueurs are great for soaking, too. Drain good and chop in food processor. Sometimes I leave them whole.

  • Cranberry Scones – soak dried cranberries in Grand Marnier or Brandy. Drain very well.

  • Spices – cinnamon, nutmeg, cloves are always good. They can stand alone (yummy Cinnamon Scones!) or add with fruit and/or nuts.
  • Rosemary Scones – Add 2-4 teaspoons chopped fresh rosemary, a touch of onion salt and white pepper. Top with coarse salt.

  • Orange Almond Scones – Add 1-2 teaspoons orange extract and 1 tablespoon orange zest. Top with chopped almonds.

By |2015-09-29T13:33:13-05:00March 10th, 2015|Matcha Recipes, Recipe Box, Scones and more|Comments Off on Scone Variations
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Indoor S’Mores Cheesecakes

Indoor S’Mores Cheesecakes

  • 2 1/4 cup graham cracker crumbs
  • 1/4 cup sugar, heaping
  • 1/2 cup melted butter
  • 1 beaten egg white
  • 12 oz cream cheese (1 1/2 packages)
  • 1/4 cup sugar, heaping
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 oz bittersweet chocolate square, melted
  • jumbo marshmallows

    • Preheat oven to 350°. Combine first 4 ingredients. Press into mini cheesecake pans, Bake for 3 minutes. Set aside. Increase oven to 375°.
    Beat cream cheese till smooth, gradually adding sugar and cocoa. Beat in eggs one at a time. Stir in vanilla and melted chocolate. Fill graham cracker crusts, about 2/3 full. Bake for 6-8 minutes till set. Cool on rack for 20 minutes.
    Freeze for 1 hour. Just before serving add 1 large marshmallow on top and broil until lightly browned. Serve immediately.

By |2015-09-29T13:34:50-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Indoor S’Mores Cheesecakes
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