Orange Cream Cheese Spread
A tasty spread that makes a delicious sweet sandwich filling or a topping for scones, breads, bagels and more.
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
Peaches and cream in layers – over a graham cracker crust. We served this outstanding dessert at several of our summer tea parties.
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.
Pink Lemon Ice with 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!
A delicious and beautiful fall and holiday treat. Take it to go a fall or holiday appetizer!
Pumpkin Bread
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
Combine all and spread carefully on moist pumpkin bread.
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
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.
Absolutely amazing recipe from Rachel Almstedt with www.PrayLiveEat.com. We enjoyed this at our Healthy Tea Party.
Raw Avocado Pudding
Blend all in a food processor unil smooth. Chill – serve cold.
Red Radish Tea Sandwich
We served this tasty tea sandwich at our 101st Birthday Tea Party March 2014. Several requests for this recipe!
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
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.
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.
Rosemary-Roasted Potatoes with Dill Creme Fraiche and Smoked Salmon
1. Preheat oven to 425° In a large bowl, combine all ingredients except for creme fraiche and dill. Place potatoes side down on ungreased baking sheet. Roast until golden brown and crisp, about 30-35 minutes. Flip halfway through baking time. Cool for 15 minutes.
2. In a small bowl, combine creme fraiche and dill. Dollop onto flat side of cooled potatoes, then top each with a slice of smoked salmon. Cut off tip of potatoes if not sitting flat.
3. Garnish with fresh dill or sprinkle with dried dill.
Our 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!
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.
