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About Selena S.

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So far Selena S. has created 126 blog entries.

Spiral Cheese Tasties

Sharp cheddar cheese and rolled out multi-grain bread make this rollup recipe easy, quick and tasty. The spread is good to make a couple of days ahead of time. This recipe makes a great tea sandwich and a great appetizer for parties.

Spiral Cheese Tasties

  • 3/4 cup shredded extra sharp cheddar cheese
  • 1/2 cup diced pimento
  • 1/2 cup mayo
  • 1/4 teaspoon ground black pepper
  • 8 slices mulch-grain bread

    • Combine all ingredients and store in refrigerator for up to 3 days. Trim crusts from bread. Roll bread flat with rolling pin. Spread cheese mixture over bread and roll into cylinder. Trim ends. Slice 1/2″ thick. From Tea Time Magazine

By |2015-09-29T13:31:41-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Spiral Cheese Tasties
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Matcha Cookies

Matcha Cookies
We paired this cookie with our Mango Peach Oolong Granita. Light, tasty and fresh!

  • 2 sticks butter
  • 1/2 cup sugar
  • 1 teaspoon orange flavoring
  • 2 teaspoons matcha
  • 2 cups flour
  • 1/2 teaspoon allspice

    • Cream butter and sugar till smooth. Add remaining ingredients and blend until mixed. Place dough between two pieces of waxed paper and roll to 1/8″ thick. Chill a few minutes. Cut into desired shape and bake at 300° for about 15 minutes.

By |2015-09-29T09:22:55-05:00March 10th, 2015|Matcha Recipes, Tea Sweets|Comments Off on Matcha Cookies
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Matcha Scones

Matcha Scones
Matcha mixed with Brenda’s Signature Scones

  • Brenda’s Signature Scone Mix
  • 1 Tablespoon Matcha to 1-2 cups of scone mix
  • Remaining ingredients on Scone Mix Bag (heavy whipping cream, water, sour cream)

    • Mix Matcha into dry scone mix. Add in remaining scone ingredients. But, barely moisten – do not over mix. Perhaps a little extra whipping cream if too dry. Bake according to scone mix directions.

By |2015-09-29T13:32:29-05:00March 10th, 2015|Matcha Recipes, Recipe Box, Scones and more|Comments Off on Matcha Scones
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Mini-Pumpkin Cheesecakes

Way too good. Only make these to take to a party or family gathering. Yummy!!! This will make about 48 mini cheesecakes. Be sure to note the cakes should cool/chill for two hours before removing from pan.
Mini-Pumpkin Cheesecakes

  • 2 1/2 cups gingersnap crumbs (Brenda used a food processor)
  • 1 1/2 cups finely chopped pecans
  • 1 1/3 cups sugar divided
  • 2/3 cup butter or a little more if crumbs are fine
  • 2 – 8 ounce packages of cream cheese
  • 2 large eggs
  • 1/2 cup pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla

    • Preheat oven to 350°

    Combine gingersnap crumbs, pecans, 1/3 cup sugar and butter. Press in bottom of lightly greased mini cupcake pans. (provides crust for approximately 48) I used bottom of rounded utensil to pack good. Bake 6 minutes.
    combine cream cheese and 1 cup sugar till creamy texture. Beat in eggs, spice and pumpkin till smooth. Place small tablespoon mixture into each crust. Bake approximately 15 minutes or till set. Chill two hours before removing from pan.

By |2015-09-29T13:32:24-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Mini-Pumpkin Cheesecakes
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Orange Cream Cheese Spread

Orange Cream Cheese Spread
A tasty spread that makes a delicious sweet sandwich filling or a topping for scones, breads, bagels and more.

  • 8 ounces softened cream cheese
  • 1/4 cup grated orange rind
  • juice of 1 orange
  • 3 tablespoons sugar

    • Using a mixer, combine all ingredients and spread on anything!

    This yummy and versatile recipe comes from A Tea for all Seasons by Shelley and Bruce Richardson

By |2015-09-29T13:32:10-05:00March 10th, 2015|Recipe Box, Tea Party Condiments, Tea Sweets|Comments Off on Orange Cream Cheese Spread
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Peach Torte

Peaches and cream in layers – over a graham cracker crust. We served this outstanding dessert at several of our summer tea parties.

  • 2 1/2 cups graham cracker crumbs
  • 2 cups sugar, divided
  • 3/4 cup melted butter
  • 1 – 8 oz softened cream cheese
  • 1 cup confectioners’ sugar
  • 1 – 8 oz frozen non-dairy whipped topping, thawed
  • 2 teaspoons vanilla extract
  • 3 1/2 cups thinly sliced ripe peaches (or 1 package frozen, thawed)
  • 1 1/4 cups water
  • 4 Tablespoons
  • 3 oz box peach flavored gelatin
  • 1 – 12 oz container frozen non-dairy whipped topping, thawed
  • Sliced peaches for garnish

    • 1. In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar and butter. Press into bottom of 13x9x2″ baking dish.
    2. In a medium bowl, combine cream cheese and confectioner’s sugar. Beat at medium speed until smooth. Beat in 8 oz. whipped topping and vanilla. Spread over graham cracker layer.
    3. In a medium bowl, combine peach slices with 1/4 cup sugar. Omit sugar if using frozen peaches. Place peach slices evenly over cream cheese.
    4. In a medium saucepan, combine water, remaining 1 1/4 cup sugar and flour. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in peach gelatin; let cool completely. Spread over peach layer.
    5. Spread 12 oz whipped topping over gelatin layer.
    6. Garnish with peaches.

By |2015-09-29T13:32:04-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Peach Torte
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Pink Lemon Ice with Rooibos Tea

Pink Lemon Ice with Rooibos

  • 2 cups sugar divided
  • 1 3oz box of strawberry gelatin
  • 1 12oz package frozen pink lemonade concentrate
  • 1 cup fresh lemon juice
  • 2 bottles (750 ml) sparkling cider chilled
  • 6 tablespoons Cappuccino Cream Rooibos

    • Combine 3 cups water, 1 cup sugar and 1 3 oz box strawberry gelatin. Boil for 3 minutes and set aside.
    Combine 1 – 12 oz frozen pink lemonade concentrate (thawed) with 1 cup fresh lemon juice. Add both mixtures together.
    Brew 6 tablespoons Cappuccino Cream Rooibos in 6 1/2 cups just below boiling water. Brew for 6-7 minutes. Add 1 cup sugar and stir well. While straining out rooibos leaves pour this mixture into the other mixture.
    Freeze for at least 4 hours chopping into a slush occasionally.
    When ready to serve add frozen mixture to 2 bottles of sparkling cider.
    We served this tea slushy at our Fairies in the Garden tea party. The hottest day of the summer – it kept all grown up fairies very cool!

By |2015-09-29T13:31:57-05:00March 10th, 2015|Recipe Box, Tea Drinks|Comments Off on Pink Lemon Ice with Rooibos Tea
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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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