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Anna Marie’s savories are a combination of tea sandwiches, pastries, breads, and even a few special soups!

Green Pea Crostini

Green Pea Crostini

  • 16 frozen green peas
  • 5 green onions finely chopped
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 3 Tablespoons fresh squeezed lemon juice
  • cayenne pepper to taste
  • 1 French Baguette, cut into 1/2″ slices, buttered both sides and lightly toasted

    • 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.

By |2015-09-29T13:39:09-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on Green Pea Crostini
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Gingerbread Fingers with Orange Cream Filling

The taste of sweet orange combined with spicy gingerbread.

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup water
  • 1/3 cup dark molasses
  • 1/4 cup butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Garnish: Orange Zest
  • Orange Cream Filling (below)

    • 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

    • 1 – 3 oz package of cream cheese, softened
    • 1/4 cup butter, softened
    • 1 teaspoon grated orange zest
    • 1 cup confectioners’ sugar

      • 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.

By |2015-09-29T13:39:01-05:00March 10th, 2015|Recipe Box, Tea Savories, Tea Sweets|Comments Off on Gingerbread Fingers with Orange Cream Filling
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Curry Chicken Rolls

Delicious and easy! Can be made ahead and kept frozen until ready to use.

  • 6 oz cream cheese room temp
  • 2 tablespoons orange marmalade
  • 2 teaspoons curry powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 cups finely chopped cooked chicken
  • 3 tablespoons minced onion
  • 3 tablespoons minced celery


    • In mixing bowl, combine first five ingredients. Beat until smooth. Stir in chicken, onion, and celery. Shape into 1″ balls and roll in almonds. Chill for two days or freeze up to one month. Makes 3 1/2 dozen. Brenda found this recipe in A Year of Teas by Bruce Richardson

By |2015-09-29T13:38:23-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Curry Chicken Rolls
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Coconut-Berry Power Cookies

Coconut-Berry Power Cookies
Our first Living Well Recipe! Beginning in 2015 we will enjoy a “‘living well” menu item at each of our Monthly Themed Tea Parties. Recipes will be included!

  • 3 large ripe bananas, well mashed
  • 1/4 cup coconut oil, slightly warmed
  • 1 teaspoon vanilla
  • 2 cups rolled oats or gluten-free oats
  • 2/3 cup almond meal
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 2/3 cup shredded coconut (preferably unsweetened)
  • 1/2 cup chopped pecans
  • 1/4 cup goji berries (or any mix in!)

    • In a large bowl, mash the banansas with a fork, then add in coconut oil and vanilla. Add the oats, almond meal, salt and baking powder, and stir until combined. Add the coconut, pecans, and goji berries – stir once again. Form the dough into 12 balls on a parchment lined baking sheet and flatten just a little bit. Bake at 350° for about 14-16 minutes.
    Teashop family – Wren and Haden both eat these at volleyball tournaments, and Haden between swim events at a meet. Lots of energy and very filling. Enjoy with a cup of matcha for one power packed pick-me-up.

By |2015-09-29T09:23:08-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on Coconut-Berry Power Cookies
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Black Olive and Sundried Tomato Sandwich

Black Olive and Sundried Tomato Sandwich

  • 1 6 oz can chopped black olives
  • 3 Tablespoons packed in oil, drained sundried tomatoes
  • 1/4-1/2 cup pesto (see recipe below)
  • 1 8 oz block cream cheese

    • 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

    • 6 Tablespoons olive oil
    • 1 cup loosely packed and chopped fresh basil leaves
    • 1 Tablespoon toasted pine nuts
    • 1 clove fresh garlic, chopped
    • 1/2 teaspoon salt
    • 1/3 cup Parmesan or Romano cheese

      • Blend in food processor. Makes about 1 cup of pesto.

By |2015-09-29T13:48:07-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Black Olive and Sundried Tomato Sandwich
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Black Olive and Sundried Tomato Sandwich

Black Olive and Sun dried Tomato
Delicious recipe served at our Blue Lady Mystery Tea

  • 4.25 oz of chopped black olives
  • 1/4 cup pesto sauce (see below)
  • 3 T drained, chopped sun-dried tomatoes packed in oil
  • 3 T pine nuts, toasted and chopped
  • Pepperidge Farms Original White Bread
  • 3 oz cream cheese
  • butter

    • 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

    • 6 T olive oil
    • 1 cup loosely packed fresh basil
    • 1 T pine nuts
    • 1 clove of garlic, chopped
    • 1/2 teaspoon salt
    • 1/4 cup grated Parmesan cheese

      • 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.

By |2015-09-29T13:48:29-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Black Olive and Sundried Tomato Sandwich
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Bacon Cheddar Scones

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.

  • 1 package Brenda’s Signature Scone Mix
  • crispy cooked bacon
  • sharp cheddar cheese, freshly grated
  • heavy whipping cream

    • 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!

  • 5 slices of bacon or a generous 1/3 cup of crumbled bacon
  • freshly grated sharp cheddar cheese has a much better flavor. I used 1/2 cup or to taste.
  • mix bacon and cheese into dry mix before adding cream
By |2015-09-29T13:48:44-05:00March 10th, 2015|Recipe Box, Scones and more, Tea Savories|Comments Off on Bacon Cheddar Scones
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Cheese-Filled Pastry Rolls

A great appetizer for anytime. We served this warm pastry at the Rooibos African tea. Great served warm but still good at room temperature.
Pastry

  • 1 package frozen puff pastry
  • beaten egg

    • Filling

  • 1 large onion, chopped
  • 3 T butter
  • 9 oz cream cheese
  • 3 oz grated cheddar cheese
  • 1 T caraway seed
  • 1 teaspoon salt

    • Saute in butter until clear. After the onion cools, mix all the filling ingredients. Roll out thawed pastry. Cut into diagonals. Place filling inside center – leaving room to fold over one side. Brush edges with beaten egg. Fold over and press edges together. Seal open sides with a fork. Place rolls on greased baking sheet. Bake according to pastry puff directions or until golden brown. About 15 minutes at 475°
    Served at the African Queen’s Tea on Saturday August 6, 2011

By |2015-09-29T13:49:49-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Cheese-Filled Pastry Rolls
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Chicken and Celery

Chicken and Celery Tea Sandwich
Delicious on a bed of lettuce or served as a tea sandwich on whole wheat

Served at our Blue Lady Mystery Tea Party

  • 2 chicken breasts baked or poached, chopped
  • 3/4 cup finely chopped celery
  • 1/4 cup finely chopped green onion
  • 1/2 teaspoon coriander, 1/2 teaspoon curry powder toasted
  • Cayenne pepper to taste
  • 1/4 cup sour cream
  • 1/8 cup mayo

    • Combine all and serve on whole wheat bread, in pastry shells, toasted crostini, or bed of lettuce. Yummy all year round!

By |2015-09-29T13:50:02-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Chicken and Celery
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Traditional Cucumber Tea Sandwich

Traditional Cucumber Tea Sandwich
This favorite is one that is yummy anytime. Enjoy with a cup of one of our premium black teas.

  • English cucumber
  • 8 oz cream cheese
  • 2 1/2 Tablespoons butter
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 large handfuls of fresh basil
  • salt and cayenne pepper to taste
  • thin white bread (we use Pepperidge Farms)

    • Using a food processor, chop up basil. Add remaining ingredients except cucumber. Chill over night.
    Slice cucumber very thin, sprinkle with sea salt, place flat between paper towels. Squeeze and pull moisture from cucumbers.
    Butter white bread, spread with cream cheese mixture, layer with cucumbers. Top with another slice of bread that is buttered and has a light layer of the cream cheese mixture. Cut off crusts. Cut sandwich into desired shape. Enjoy with a cup of tea!

By |2015-09-29T13:50:14-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Traditional Cucumber Tea Sandwich
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