Another triple gold winner from the 2011 “I love herbs!” Harvest Tea. We paired lavender scones with the smooth taste of our Provence Rooibos.
Follow instructions on the scone mix. Before adding the heavy whipping cream mix in the lavender. Prepare and bake as directed on package.
Lemon Cucumber Sandwich
After slicing cucumbers, roll single layer into sheets of paper towels. Dry out as much liquid as possible from cucumber.
Mix other ingredients well. Spread onto bread slices and place cucumber between. Cut crusts off and into desired shape.
Lemon Mousse Tartlets
Preheat oven to 325°
Combine above ingredients and press into mini cheese cake pans (about 1/2 way up sides)
Soften gelatin in water – let stand about 15 minutes. In another bowl, combine sugar, lemon zest, lemon juice, egg yolks, and vanilla. Whisk over medium heat until mixture thickens. Approximately 160°
Add into this mixture softened gelatin. Whisk until smooth about 1 minute. Chill.
Beat cream until foamy – gradually add powdered sugar and beat till soft peaks. Add lemon extract. Fold cream into cooked/chilled lemon mixture in 4 batches. Combine well.
Chill at least 3 hours. Spoon into prepared gingersnap shells. Fresh raspberries on top.
We found this wonderful recipe in Tea Time Magazine from May 1, 2007.
Mango Peach Oolong Granita
Delicious paired with a Matcha Cookie!
Simmer sugar, water, and lemon juice for 3-5 minutes. Sugar should be dissolved, liquid clear and slightly thickened. Cool.
Oolong
Steep for 3 1/2 minutes. Strain and cool.
Fruit
Puree approximately 1 lb frozen peaches, slightly thawed with 5 fresh mangoes. Puree until smooth.
Combine tea, sugar water, with additional 1 teaspoon lemon juice, 1 1/2 teaspoon grated fresh ginger, dash of sea salt.
Pour mixture into a shallow pan and freeze. Stir briefly every 30 minutes – pulling frozen bits away from edge till this becomes a granular mass. About 2 1/2-3 hours.
We served this cake at one of our Harvest Tea Parties. The hot butter sauce just makes this mildly sweet apple cake so scrumptious.
Preheat oven to 350. Grease and flour a 10″ tube pan. In large mixing bowl, cream butter and sugar together until fluffy. Beat in one egg at a time. Sitr in applesauce and vanilla.
In a medium bowl, sift together flour, cinnamon, nutmeg, and baking soda. Gradually add flour mixture to applesauce mixture and blend thoroughly. Pour batter evenly into tube pan. Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Cook in pan for 15 minutes. Turn out on rack to cool.
Hot Butter Sauce
Heat in saucepan until golden brown color.
Apricot Bavarian Cream
At our tea party where we enjoyed “dessert first” this is the “first dessert” we enjoyed with a hot cup of Apricot Tea . Delicious!!
Dissolve gelatin in 1 cup of hot water. Add sugar and apricot juice. Chill until cold and syrupy. Add apricots and almond extract.
Whip cream until soft peaks form. Fold it into gelatin mixture. Spoon into a large glass dish or individual glasses. Chill until firm. Serves 8.
A Sweet Cake for Spring
Preheat oven to 350°. Spray 13 x 9 pan with baking spray with flour.
Beat butter and sugar till fluffy. Add eggs one at a time – beating well. Add vanilla.
Combine flour, baking powder and salt. Add approximately 1/3 flour mixture to butter and sugar, 1/3 milk – repeat till all is added. Beat in sour cream.
Beat at 35-40 minutes or until wood stick inserted in center comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely on wire rack.
Frost with your favorite icing – such as cream cheese icing!
Bacon-Cheddar Scones
This savory scone is delicious at breakfast and compliments sweet breads. Also, a wonderful variation to enjoy with a bowl of soup or a salad at lunch. Consider pairing it with a cup of Maple Bacon tea.
Follow instructions on the scone mix. Before adding the heavy whipping cream mix the bacon and cheddar cheese to taste. Prepare and bake as directed on package.
Helpful Hints from Mary L., one of our best tea friends!
Black Olive and Sun dried Tomato
Delicious recipe served at our Blue Lady Mystery Tea
To make spread: combine olives, pesto sauce, tomatoes, pine nuts. chill at least 1 hour. Butter each slice of bread, spread layer of cream cheese on one slice, dollop olive and tomato spread in middle. Place second piece of bread on top, cut into sandwiches, cut off crust.
Pesto Recipe
To make pesto: In food processor combine olive oil, then basil, pine nuts, garlic and salt. Blend to fine puree’ then stir in cheese. Makes 1 cup.
Black Olive and Sundried Tomato Sandwich
Combine first three ingredients and chill overnight. Coat white tea bread (we like the Pepperidge Farm Original White) with cream cheese on both pieces. Spread chilled mixture over top of cream cheese. ENJOY!!
Pesto
Blend in food processor. Makes about 1 cup of pesto.