Recipe Box

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Falling for Fall

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We are so excited for the arrival of autumn here at the Teashop! Who doesn’t love a brisk fall breeze and leaves changing from green to fiery shades of orange, yellow, and red. There are few things better than sitting on the porch with a nice warm cuppa while watching dutiful critters rush hither and yon as they prepare for winter. With all of the wonderful outdoor experiences come yummy indoor ones too! Fall and winter bring a wonderful tradition of recipes bursting with seasonal produce, warm homey spices, and ooey-gooey goodness! Some of our family favorites are already in our Recipe Box so that we could share them with you.

For warm savory flavors we love this Roasted Carrot Soup recipe from Tea Time Magazine. It was a hit at our Tea on the Farm Tea Party a few years back! On the sweeter side we’ve got even more goodies. They say an apple a day keeps the doctor away so we are always looking for new ways to enjoy them. Stewed Apples are one of our favorite ways to enjoy them, but we try not to do it every day. 😉 However, in our opinion some of the best recipes are usually dessert. If you’re craving a s’more but don’t want the hassle of a bonfire try these Indoor S’Mores Cheesecakes, complete with a graham cracker crust and a golden marshmallow right on top!

Our lovely Molly in her favorite surroundings!

While we all have a special place for the season, our Molly might just love it the most.! She has been working on special ways to celebrate the season and has come up with a yummy seasonal bundle. Cleverly named, our new Falling for Fall Tea Bundle has something for all autumn lovers. This sampler has teas from our collection that are especially good this time of year like Pumpkin Bread Rooibos, Autumn Blooms (our own private blend!), and more! It’s available now on our website and in store at 9 W. Franklin in Liberty, MO! It won’t be around forever so hurry and get yours before all the leaves have fallen!

It’s never too early to start planning for the holidays! Join us for our Holiday Open House November 2, 3, and 4 where we will be hosting classes to round out your seasonal preparation.

Watch our Facebook page, website, and future newsletters to stay updated on details! As always we’ve also got a full calendar of tea parties this season. Check out our calendar here

 

Green Tea Chicken Soup Recipe

Categories:
Lung Ching Dragonwell Green

Lung Ching Dragon Well Green

Green Tea Chicken Soup Recipe

Total Time: 80 minutes

Serves: 2-4

INGREDIENTS:

  • 2 quarts chicken broth
  • 3 tablespoons of green tea
  • 2 tablespoons coconut oil
  • 1 red onion, chopped
  • 4 garlic cloves, chopped finely
  • 2 carrots chopped
  • 1 cup chopped celery (about 2 sticks)
  • 1 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • 2 chicken breasts, chopped into medium sized pieces
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper

DIRECTIONS:

  1. Bring 2 quarts of broth to a boil, then turn off the heat and add tea bags. Allow to steep for 10 minutes, then remove tea bags.
  2. Place chicken into pot and bring to a boil again, then turn down to a low simmer for 40 minutes to cook the chicken.
  3. With about 20 minutes remaining, add the remaining ingredients.
  4. Serve hot or store refrigerated in glass containers for 4-5 days.

Recipe adapted from https://draxe.com/recipe/green-tea-chicken-soup/

You can either replace the water entirely with freshly brewed tea or add a smaller portion for an added dash of flavor. Lung Ching or Gunpowder Green are two excellent green tea choices.  Marinades and salad dressings are also a great way to incorporate green tea into your meal by simply substituting all or a part of the liquid for green tea.

Green Tea Broth

Categories:
Gunpowder Green Tea

Gunpowder Green Tea

Green tea broth makes an excellent addition to cooking as a way to flavor a broth as shown in the recipe below. A green tea broth has a slightly savory, nutty flavor and is sure to add that little something extra to your next soup, rice, or pasta dish! 

You can either replace the water entirely with freshly brewed tea or add a smaller portion for an added dash of flavor. Lung Ching or Gunpowder Green are two excellent green tea choices.  Marinades and salad dressings are also a great way to incorporate green tea into your meal by simply substituting all or a part of the liquid for green tea. 

Green Tea Chicken Soup Recipe

Total Time: 80 minutes

Serves: 2-4

INGREDIENTS:

  • 2 quarts chicken broth
  • 3 tablespoons of green tea
  • 2 tablespoons coconut oil
  • 1 red onion, chopped
  • 4 garlic cloves, chopped finely
  • 2 carrots chopped
  • 1 cup chopped celery (about 2 sticks)
  • 1 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • 2 chicken breasts, chopped into medium sized pieces
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper

DIRECTIONS:

  1. Bring 2 quarts of broth to a boil, then turn off the heat and add tea bags. Allow to steep for 10 minutes, then remove tea bags.
  2. Place chicken into pot and bring to a boil again, then turn down to a low simmer for 40 minutes to cook the chicken.
  3. With about 20 minutes remaining, add the remaining ingredients.
  4. Serve hot or store refrigerated in glass containers for 4-5 days.

Recipe adapted from https://draxe.com/recipe/green-tea-chicken-soup/

Apple Dumplings Recipe

Categories:
Christmas Tea Bundle

Teas include Winter Apple Herbal, Cinnamon Almond, Christmas Bakery, Chocolate Pomegranate, Snowflake Black Tea, Red Velvet Rooibos, & Simply Peppermint

As we were planning for the Christmas Tea Parties I asked Brenda to sift through some of her favorite old recipe cards she grew up making on her family farm.  Apple Dumplings was the first recipe she chose.  A special recipe of grandmother Ida Gall.  A yummy vintage recipe loaded with precious memories.  I love the fact the old recipe card even says “serve warm with half and half”.  A hot messy delight for ANY apple lover, right?!?  Special holiday recipes seem to wrap us up at Christmas time.  Comforting flavors and rich fragrances.

Right now the teashop is wafting in sweet deliciousness.  In every nook and around every corner I’m smelling a touch of freshly scooped premium loose teas.  The Christmas Tea Bundle is the best gift for your money.   A great $25 gift that will brew over 50 cups of tea! Our brand new Winter Apple Herbal is in the bundle.  This herbal is so so tasty and the fragrance is divine.  Fruity, lightly sweet and chock full of comfort & cozy.  Now enjoy 15% site wide through this weekend!! Coupon code 15OFF

Apple Dumplings Recipe

from Ida Gall, Brenda’s Grandmother

  • 1/c cup shortening
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3-3/4 cup milk
  • 6 apples peeled and cored – tart apples are best!
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons butter
  • dash of cinnamon and nutmeg
  • 1/2 cup brown sugar
  • 1/3 cup butter
  • 1 1/3 cups hot water

Combine flour, baking powder and salt.  Cut in shortening with pastry cutter.  Add milk and stir to form a ball.  Turn onto board, knead few times, roll to 1/8″ thick.  Cut into circles large enough to hold an apple.  Place apple on dough.

Combine cinnamon and sugar.  Fill cavity of apple with cinnamon and sugar mixture.  Dot with butter.  Close dough.  Place upside down in pan – not too close.  Bake at 450° for 15 minutes.  Decrease to 350° and bake till toothpick inserts easily into apple.  (about 45 minutes – your home will smell divine!)

Baste frequently with juices from the pan.  Sprinkle small amount of nutmeg and cinnamon on top.  Serve with milk or half and half while still warm from your oven!

Winter Apple Herbal

New Winter Apple Herbal

Grandma Gunilda’s Taffy Recipe & Candy Making Night Tradition

Categories:
Candy Making 2014

Making Turtles at Candy Making 2014

Christmas time was a special time on the Froetschner Farm in Kinsley, KS.  Brenda’s mother Gunilda had many old recipes and those hand written recipe cards are special just to pull out and enjoy!

Another fun tradition is Candy Making Night. Just a relaxed night of old fashion fudge, marshmallow fudge, pb fudge, and more.  The time when it is ok to pull out that crazy Pinterest photo and copy it with everyone’s help!  This Saturday night is this year’s Candy Making Night – and I still don’t know what I’m making.  Any suggestions?

Pulling Taffy was one of Brenda’s Froetschner Family favorites.  Taffy is one of those “get in there and get messy” recipes that is fun for all ages.  The Teashop Family held a Gingerbread House making contest last Christmas – maybe this year we should do a Taffy Pulling contest?

Gunilda’s Taffy Recipe

  • 1 1/2 cup sugar
  • 1/2 cup white corn syrup
  • 1/4 cup water
  • 1/2 teaspoon vanilla
  • 1/4-1/2 cup butter

Boil sugar, water, and butter to almost crack stage.  Stir in vanilla.  Pour onto a buttered pan and allow to cool enough to safely handle.  With buttered hands pull and pull and pull!  Taffy will turn in light in color with ready!

Pumpkin-Chai Mini Bundt Cakes

Categories:
Vanilla Pumpkin Tea

Vanilla Pumpkin Premium Tea

At our Thanksgiving tea, we served this cake along side cups and cups of our private blend Vanilla Pumpkin Tea.  Pumpkin-Chai Mini Bundt Cakes were absolutely decadent!

Brenda made mini bundts nestled into pretty cupcake papers but a regular bundt pan can be used.  Pumpkin-Chai cake is scrumptious baked either way.

Pumpkin-Chai Mini Bundt Cakes

  • 2 cups + 1 1/2 teaspoons all-purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  •  1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  •  1/14 cups canned pumpkin puree
  • 1/4 cup whole buttermilk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs

Preheat oven to 350°. Spray 30 mini-bundt pans or 1 large bundt pan with baking spray with flour.

In a large bowl combine 2 cups flour, cinnamon, baking powder, ginger, cardamom, baking soda, 1/2 teaspoon salt, nutmeg, black pepper, and cloves.

In a small bowl combine pumpkin puree, buttermilk, and 1/2 teaspoon vanilla extract.  Stir to blend.

In a large mixing bowl, combine butter, brown sugar, and granulated sugar.  Beat at high speed with a mixer until light and fluffy, approximately 5 minutes.  Add eggs one at a time – beating well. Add half of flour mixture, then pumpkin puree mixture and then remaining half of flour mixture.

Bake until edges are golden brown and toothpick inserted in the center comes out clean.  20-25 min for mini bundts or 43-47 minutes for large bundt pan.   Let cool in pan for 10 minutes then turn out cake(s) onto a wire cooling rack.  Allow to cool completely.  Just before serving transfer cake to serving plates and drizzle with warm Caramel Icing.

Caramel Icing:

  • 1/2 cup salted butter
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup whole milk
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract

In a medium saucepan, melt butter over medium-high heat.  Add brown sugar and milk and bring to a boil.  Boil for exactly 2 minutes, stirring constantly.  Remove from heat and whisk in confectioner’s sugar and vanilla extract.

Join us for a free event this coming Saturday, November 19 for Brenda’s Scone-Making Workshop & Tea Brewing 101 Scone add-ins and scone demonstrations. Learn how to brew that perfect cup or pot of tea. 10% off Scone Mix and 25% Off Gluten-Free Scone Mix Variety. Of course our magnificent Megan will be serving Fall Tea Samples and Scone bites.

Thanksgiving Scone Recipe and Autumn Bisque Recipe were two more deliciously requested recipes from our Thanksgiving Tea!

Autumn Bisque Recipe

Categories:

Autumn Bisque Recipe

Enjoyed during our Thanksgiving Tea 2016, this Autumn Bisque Recipe was simply amazing!

Autumn Bisque

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 3/4 cup chopped celery
  • 4 cups chicken broth divided
  • 3 cups canned pumpkin puree
  • 1 (13.5 oz) can coconut milk
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped fresh thyme
  • garnish – sunflower seeds

In a large stockpot over medium heat, melt olive oil and butter.  Add onion, garlic, carrots, and celery and cook for about 8 minutes.  Or until veggies are tender.

Vegetable Broth:  Add two cups of chicken broth and simmer for 3 minutes; remove from heat, and cool for 15 minutes.  Pour broth mixture into a food processor or blender, and blend until smooth.

Add remaining vegetable back to the stockpot and add the remaining chicken broth, pumpkin puree, and, coconut milk.  Simmer covered for 15 minutes.  Stir in salt, cayenne pepper, and thyme and simmer for another 10 minutes. Pour into bowls and garnish with sunflower seeds.

Makes 6 servings.  Recipe adapted from Victoria Magazine October 2015

Join us for a free event this coming Saturday, November 19 for Brenda’s Scone-Making Workshop & Tea Brewing 101  Scone add-ins and scone demonstrations.  Learn how to brew that perfect cup or pot of tea.  10% off Scone Mix and 25% Off Gluten-Free Scone Mix Variety.  Of course our magnificent Megan will be serving Fall Tea Samples and Scone bites.

Brenda had several folks request recipes from her Thanksgiving Tea Party.  Thanksgiving Scone Recipe below and also the Pumpkin-Chai Mini Bundt Cakes.

Brenda’s Thanksgiving Scones & other fall recipes

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thanksgivingtea2During our Thanksgiving Tea Party last weekend, we served Brenda’s Thanksgiving Scones  – along with cups and cups of our Vanilla Pumpkin Tea, Autumn Bisque, and Pumpkin-Chai Bundt Cakes.  We love Thanksgiving.  In the life and times of a small business family invested in the retail consumer this special season can get lost in the shuffle.

Embracing a national holiday of simply giving thanks is a beautiful thing.  A time to enjoy slow.  Stopping the media noise – and getting off the crazy train and just saying I am thankful.  I am very, very thankful. 🙂  And we want to say we are SO humbled and incredibly thankful for you – our tea customers.  Fellow Lovers of the Leaf!

Join us for a free event this coming Saturday, November 19 for Brenda’s Scone-Making Workshop & Tea Brewing 101  Scone add-ins and scone demonstrations.  Learn how to brew that perfect cup or pot of tea.  10% off Scone Mix and 25% Off Gluten-Free Scone Mix Variety.  Of course our magnificent Megan will be serving Fall Tea Samples and Scone bites.

Brenda had several folks request recipes from her Thanksgiving Tea Party.  Thanksgiving Scone Recipe below and find recipes for Autumn Bisque Recipe & Pumpkin-Chai Bundt Cakes.

Brenda’s 2016 Thanksgiving Scones or Apricot-Cinnamon  Scones

  •  1 Bag of Brenda’s Signature Scone Mix – $5.95
  • Heavy Whipping Cream – enough to moisten or follow Scone Mix Directions
  • 1 package of chopped dried apricots
  • 3/4 cup Hershey’s Cinnamon Baking Chips

With the scone mix in a medium to large bowl – moisten (do not stir) with heavy whipping cream.  Belfonte Heavy Whipping Cream is Brenda’s favorite to use.  Gently fold in the apricots and cinnamon chips.

Bake on parchment paper following scone mix directions.

Golden Milk Chai

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Golden Milk Chai recipe

Looking to try a new healthy treat?  Golden Milk Chai is one of the sampling delights to be served at our November 26, 2016  celebration of Small Business Saturday!  Come and enjoy the shop filled with Christmas Gifts and Ideas and Hometown Holidays an annual event in Historic Downtown Liberty.  Samples of Christmas Teas and Favorites, Scone Bites, and this lovely recipe with Chai and essential oils.

Golden Milk Chai Recipe

  • 1 cup coconut milk
  • 1 cup filtered water
  • 1-2 teaspoons of Masala Chai
  • 1-2 inch piece fresh turmeric root, thinly sliced or 1 teaspoon dried
  • 1/2 inch piec fresh ginger, thinly sliced
  • 1 teaspoon coconut oil
  • 1 drop Cinnamon Bark Vitality essential oil
  • 1 drop Black Pepper Vitality essentioal oil
  • Raw honey or maple syrup to taste
  • Ground cinnamon

Whisk coconut milk, water, Masala Chai, turmeric, ginger, and coconut oil in a saucepan; bring to simmer and cook on low for 10 minutes.  Do not boil.

Strain through a fine mesh sieve into a blender and add Cinnamon Bark Vitality, Black Pepper Vitality, and honey or maple syrup to taste.

Blend on high until frothy and pour into mugs.  Serve with a dash of cinnamon on top.  Serves 2.

Recipe from YL News – October 2016

The Fun, Feel and Taste of Fall – Teashop Events

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Comfort and cozy.  Sweet & spicy.

Fall flavors just play well with others…

halloweenconfirm

These are the words that come to mind as I brew our newest fall tea blends.  We are so excited to have our classic favorites back again!  Vanilla Pumpkin, Autumn Blooms, Winter Apple Herbal, Spiced Coco-Mint Herbal.  Just to name a few!

If you haven’t had a chance to stop by the shop and try out new teas we have two Free Saturday Events  coming up.  TEA Sampling and SCONES.  Yum…Tea, Scones, and the season of Fall make even your simplest moments special.  We hope you will join us for one or even both of these fun events – lets have our own little Fall Tea Festival Celebration!

  • October 29, 2016, no charge, 10:30-3:30pm.  Nothing too fussy – just stop by the Teashop and say hi to Megan!  She will be sampling Cinnamon Scones, Matcha Scones and Chai Scones.  Megan will be serving Pumpkin Spice Lattes made from our classic Pumpkin Spice Tea.  10% OFF Fall Teas and Brenda’s Signature Scone Mix.  25% OFF Gluten Free Scone Mix. Follow us on Instagram and meet Megan.  Megan knows tea and can tell you lots about tea including how awesome it is for your body!  Megan is a grad student at KCU and is working on her masters in biomedical sciences.  WOW.

Fall Scone Sampling Day

  • November 19, 2016, Scone Making and Tea Brewing 101, no charge, 10:30-3:30pm.  Brenda will be holding Scone Baking Demos with her favorite additions and mix-ins!  Of course Fresh Baked Scones will be available for your sampling pleasure.  Along side Brenda we will be holding Tea Brewing Demos all day long, too.  Master your own tea brewing basics and be amazed at how delicious and amazing those loose leaf teas really are – even when you brew them yourself.   10% OFF Fall Teas and Brenda’s Signature Scone Mix.  25% OFF Gluten Free Scone Mix.

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