Tea Sweets

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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!

Stewed Apples

Categories:

Stewed Apples
This is a requested favorite. Although it is simply ideal for fall and winter breakfasts – we enjoy it year round at our Inn because of the tart sweet flavors that compliment a simple egg dish any day!

  • Granny Smith Apples – peeled, pared and cubed
  • To Taste: Dark Brown Sugar, Cinnamon and Butter
  • Mock Devonshire Cream
  • Sliced Toasted Almonds
  • Stir apples, butter, cinnamon, and dark brown sugar up in saucepan. Add about 1/4″ water to bottom of pan. Cook till just a little soft.
    Serve in pretty compote glasses topped with a dollop of Mock Devonshire Cream and toasted almonds.
    Be sure to visit our website and come and visit us! The Terrace Avenue Inn

Strawberry Tea Cake

Categories:

Strawberry Tea Cake with Fresh Strawberry Glaze

Tea Cake

    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoon cinnamon
    • 1 cup sugar
    • 2 eggs beaten
    • 1 cup frozen strawberries thawed
    • 3/4 cup canola oil
    • 3/4 cup finely chopped toasted almonds

 

      Preheat oven to 325°. Spray a 9″ loaf pan with cooking spray with flour. Whisk all dry ingredients together. Combine eggs, strawberries and oil. Add dry ingredients, then almonds. Bake approximately 1hour or test center with a toothpick.

 

      Cool 10 minutes in pan then remove and cool for 20 minutes on rack. Place on platter and drizzle glaze on bread.

Fresh Strawberry Glaze

    • 1/2 cup powdered sugar
    • 2 Tablespoons pureed fresh strawberries
    • 1/4 teaspoon almond extract

Shortbread Cookies

Categories:

Shortbread Cut-Out Cookies

  • 2 cups unsalted butter
  • 1 cup sugar
  • 1 teaspoon almond extract
  • dash of salt
  • 4 cups all-purpose flour
  • 1 cup finely chopped almonds
  • 1 cup powdered sugar
  • Preheat oven to 325°, beat sugar and butter until fluffy. Add almond extract and a dash of salt. Beat well. Add flour and stir until well-mixed. Stir in almonds. Roll out on a floured board to 1/4″ thickness. Cut with any cookie cutter.
    Place cookies on an ungreased cookie sheet. Bake for 15-20 minutes. Cookies should not brown. Cool on a wire rack.
    Add food coloring to tint. For a fall cookie we tinted orange and cut out into pumpkins!

    This wonderful recipe is from A Year of Teas by Shelley and Bruce Richardson.

Peach Torte

Categories:

Peaches and cream in layers – over a graham cracker crust. We served this outstanding dessert at several of our summer tea parties.

  • 2 1/2 cups graham cracker crumbs
  • 2 cups sugar, divided
  • 3/4 cup melted butter
  • 1 – 8 oz softened cream cheese
  • 1 cup confectioners’ sugar
  • 1 – 8 oz frozen non-dairy whipped topping, thawed
  • 2 teaspoons vanilla extract
  • 3 1/2 cups thinly sliced ripe peaches (or 1 package frozen, thawed)
  • 1 1/4 cups water
  • 4 Tablespoons
  • 3 oz box peach flavored gelatin
  • 1 – 12 oz container frozen non-dairy whipped topping, thawed
  • Sliced peaches for garnish
  • 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.

Orange Cream Cheese Spread

Categories:

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

Categories:

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.

Mini-Pumpkin Cheesecakes

Categories:

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

  • 2 1/2 cups gingersnap crumbs (Brenda used a food processor)
  • 1 1/2 cups finely chopped pecans
  • 1 1/3 cups sugar divided
  • 2/3 cup butter or a little more if crumbs are fine
  • 2 – 8 ounce packages of cream cheese
  • 2 large eggs
  • 1/2 cup pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 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.