We love to hear from our guests who join us at our tea tables! At our Monthly Themed Tea Parties we receive requests for many of the unusual recipes we use. Tea party recipes are great for unique and fun gatherings of all kinds. If you can’t find a recipe that you have enjoyed at one of our tea parties please send us an email request. selena@annateashop.com
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
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.
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 signature favorite. Delicious paired with Brenda’s Signature Scones.
Mock Devonshire Cream
Beat whipping cream to form soft peaks. Gradually add in powdered sugar and sour cream. Beat until medium-stiff peaks.
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!
Hummus and Veggie Tea Sandwich
Spread hummus on your bread, layer with veggies, topping with alfalfa sprouts. For a traditional tea sandwich go ahead and cut off crusts, then cut sandwich into triangles. Enjoy!
Making the Perfect Iced Tea
Fun additions can jazz up your tea! Consider these options for every day or that special party…
Green Pea Crostini
Cook peas approximately 2 minutes, cool quickly in cold water and drain. Combine peas, onions, oil, lemon juice, salt and pepper to taste. Smash with a fork or use a food processor sparingly. Roughly chopped – do not make smooth. Serve on French baguette rounds with a thin slice of fresh Parmesan cheese on top.
The taste of sweet orange combined with spicy gingerbread.
Preheat oven to 350°. Grease and flour 9″ square pan. In medium bowl, combine flour, sugar, baking soda, ginger, and cinnamon.
In separate bowl, combine water, molasses, butter, egg, and vanilla extract, and using electric mixer at medium speed beat until smooth. Combine flour mixture and water mixture. Continue beating at medium speed, scraping down sides of bowl several times. Pour batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Remove from pan and let cool completely on wire rack.
With serrated knife, trim 3/4 inch from each side of gingerbread; cut approximately 4 x 1 1/2 inch fingers. Cut each finger in half horizontally and evenly spread filling.
Replace tops and garnish with a dollop of cream filling and orange zest.
Orange Cream Filling
In medium bowl combine cream cheese, butter, and orange zest. With electric mixer on medium beat until smooth. Add confectioners sugar and continue to beat until smooth.
