Tea Party Condiments

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Mock Devonshire Cream

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Mock Devonshire CreamOur Teaparty Favorite.  We do recommend doubling..or even tripling this batch to have plenty to go around!

Mock Devonshire Cream

    • 1/2 cup whipping cream
    • 3 Tablespoons powdered sugar
    • 1/2 cup sour cream

Beat whipping cream to form soft peaks. Gradually add in powdered sugar and sour cream. Beat until medium-stiff peaks.

Southern Simple Syrup with Ginger

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10/03/2015
Southern Simple Syrup with Ginger

Enjoy this syrup as a yummy sweetener for iced or hot tea.

  • 1 cup sugar
  • 1 cup water
  • piece of fresh ginger cut into pieces

Bring to a light boil and reduce heat. Simmer till sugar dissolves. As the liquid cools it will thicken just a bit.

Orange Cream Cheese Spread

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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

Mock Devonshire Cream

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Our signature favorite. Delicious paired with Brenda’s Signature Scones.
Mock Devonshire Cream

  • 1/2 cup whipping cream
  • 3 Tablespoons powdered sugar
  • 1/2 cup sour cream
  • Beat whipping cream to form soft peaks. Gradually add in powdered sugar and sour cream. Beat until medium-stiff peaks.

Homemade Pumpkin Butter

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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.

Dulce de Leche or “Sweet Milk”

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Dulce de Leche “Sweet Milk”
We made this delicious treat for our Argentina Cultural Tea Party. We used this delicious recipe for the soft middle of the Alfajores or “cornstarch cookies”.

  • Preheat oven to 425°
  • Pour 2 – 14 oz. cans of sweetened condensed milk in 10″ glass pie plate. Mix in a few flecks of sea salt
  • Cover pie plate with heavy duty aluminum foil
  • Immerse pie plate in another baking dish with hot water approximately 1/2″ distance up the side of the pie plate
  • Bake 1 1/2 hours. The milk will brown and caramelize.
  • Super yummy for cookies, Brenda’s Signature Scones, or top of ice cream.

Brandied Caramel Cream

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Heaven is the only way to describe this scone condiment. Delicious topped over any dessert.

  • 1/4 cup heavy cream
  • 1/4 cup caramel topping plus 1 extra tablespoon
  • 2 tablespoons brandy
  • 2 tablespoons confectioners’ sugar
  • In medium bowl, combine all ingredients. Using an electric mixer on medium beat until soft peaks form. Store in refrigerator. to serve, swirl 1 tablespoon caramel topping into cream.

Apricot Bavarian Cream

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Apricot Bavarian Cream
At our tea party where we enjoyed “dessert first” this is the “first dessert” we enjoyed with a hot cup of Apricot Tea . Delicious!!

  • 1 package orange-flavored gelatin
  • 1/4 cup sugar
  • 1 cup apricot juice
  • 2 teaspoons vanilla
  • 1 cup crushed apricots, drained
  • 1 teaspoon almond extract
  • 1 cup whipping cream
  • Dissolve gelatin in 1 cup of hot water. Add sugar and apricot juice. Chill until cold and syrupy. Add apricots and almond extract.
    Whip cream until soft peaks form. Fold it into gelatin mixture. Spoon into a large glass dish or individual glasses. Chill until firm. Serves 8.