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.
Brenda’s Signature Scone Mix makes scone making so easy!
Spend your time relaxing instead of working over a recipe. According to Brenda, milk, water or the recommended heavy whipping cream can be used. But, for our tea parties – the key ingredient that makes her scones the best is the heavy whipping cream! Enjoy a few of her tried and true variations.
Our good friend Chloe-Ann shares this recipe that she received as a gift for her wedding. It is a cherished family recipe from “Aunt Kitty”.
Young and old alike love this good old fashioned recipe. Pumpkin can be substituted for bananas.
First Bowl cream together:
Second Bowl sift together:
Preheat oven to 350° and spray loaf pan or muffin pan.
Bake for 30-35 minutes in loaf pan or 25 minutes in muffin pan.
Matcha Scones
Matcha mixed with Brenda’s Signature Scones
Mix Matcha into dry scone mix. Add in remaining scone ingredients. But, barely moisten – do not over mix. Perhaps a little extra whipping cream if too dry. Bake according to scone mix directions.
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
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.
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.
One of the best. Simply delicious paired with a cup of tea!
Preheat oven to 325°. Grease and flour 9×5×3-inch loaf pan. In medium bowl, sift flour and brown sugar. Add tea, oil, and egg. Using electric mixer at medium speed, beat until well combined.
Pour batter into prepared pan. Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack and cool completely. Slice and cut into diamonds or desired shape; drizzle with cinnamon glaze.
Cinnamon Glaze
Combine confectioners sugar and cinnamon. Whisk in milk and vanilla extract until smooth.
Makes 1 loaf. Recipe from Tea Time Magazine November/December
Absolutely amazing recipe from Rachel Almstedt with www.PrayLiveEat.com. We enjoyed this at our Healthy Tea Party.
Raw Avocado Pudding
Blend all in a food processor unil smooth. Chill – serve cold.
A delicious and beautiful fall and holiday treat. Take it to go a fall or holiday appetizer!
Pumpkin Bread
Preheat oven to 350°. Spray 2 10″ loaf pans with nonstick cooking spray.
In a large bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg and ginger. Add the sugar and brown sugar, and stir well to combine. Make a well in the center of the flour mixture and add the pumpkin, vegetable oil, eggs, and water. Stir well, slowly incorporating all of the flour mixture. Add the walnuts, and stir. Distribute batter evenly between loaf pans.
Bake 1 hour or until wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes. Then transfer to a wire rack to cool completely.
To serve with Cranberry Spread cut rounded loaf tops off creating the flat rectangle.
Cranberry Spread
Combine all and spread carefully on moist pumpkin bread.
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.