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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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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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Green Tea Popcorn

Popcorn toppings are a favorite in our house. For something new and fresh try this green tea recipe. Green tea popcorn is a light snack and a new way to cook with tea.

Green Tea Popcorn

  • 1/2 cup popcorn
  • canola or olive oil for popping
  • sea salt to taste
  • 1 tsp finely crushed green tea

    • Pop popcorn in oil. While popcorn is still hot spritz with olive oil. Sprinkle crushed green tea and sea salt over popcorn. Enjoy!

By |2015-09-29T13:39:16-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on Green Tea Popcorn
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Breakfast Egg Cups

Terrace Avenue Inn Egg Cups

A signature dish that we love to serve with fresh scones, fresh fruit and premium tea!

  • Butter
  • Bacon or ham – enough for 2-3 tablespoons per ramekin
  • Eggs – enough for two per ramekin
  • Salt and Pepper to taste

    • Preheat oven to 350° and butter ramekins. Place 2-3 tablespoons of sauteed meat in each ramekin. Add 2 eggs to each ramekin – piercing the egg yolks. Salt and pepper to taste. 1 last dollop of butter (about a teaspoon) on top.
    Place ramekins in a baking dish with about 1/2-1″ space between each one. Pour 1/2″ of boiling water into the baking dish. Cover with foil Bake for 20 minutes. Check if egg whites are set. If not bake another 1-2 minutes.
    Be sure to visit our website! The Terrace Avenue Inn

By |2015-09-29T13:38:39-05:00March 10th, 2015|Breakfast at the Inn, Recipe Box|Comments Off on Breakfast Egg Cups
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Dulce de Leche or “Sweet Milk”

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.
By |2015-09-29T13:34:14-05:00March 10th, 2015|Recipe Box, Tea Party Condiments, Tea Sweets|Comments Off on Dulce de Leche or “Sweet Milk”
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Double Chocolate Walnut Cookies

Double Chocolate Walnut Cookies
Served along with Apple Crumble Bars these cookies pack a power punch of decadent chocolate. Another favorite from Tea Time Magazine!

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 salt
  • 1/2 cup softened butter
  • 3/4 cup dark brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 3/4 teaspoon vanilla
  • 1/2 cup semisweet chocolate, chopped
  • 1/2 cup toasted walnuts, chopped

    • Combine flour, cocoa, baking powder and salt – set aside.
    Cream butter, brown sugar and sugar till fluffy. Add and combine egg and vanilla, gradually add flour mixture. Stir in chocolate and walnuts.
    Bake at 375° for approximately 8-9 minutes, till edges are crispy. Cool on baking sheet for 1 minute before transferring to cooling rack. I like to line my baking sheet with baking liners.
    Heat 1/4 cup heavy whipping cream. Add approximately 1/2 cup chopped semi-sweet chocolate. Let stand till chocolate melts. Whisk till thick and smooth. Frost top of cookie & sprinkle with chopped walnuts.

By |2015-09-29T13:38:31-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Double Chocolate Walnut Cookies
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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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Lemon Cucumber Sandwich

Lemon Cucumber Sandwich

  • 1 English cucumber thinly sliced
  • 6 Tablespoons butter at room temp
  • 8 oz cream cheese – softened
  • 1 Tablespoon fresh lemon juices
  • Salt and cayenne pepper to taste
  • thin white bread

    • After slicing cucumbers, roll single layer into sheets of paper towels. Dry out as much liquid as possible from cucumber.
    Mix other ingredients well. Spread onto bread slices and place cucumber between. Cut crusts off and into desired shape.

By |2015-09-29T13:34:37-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Lemon Cucumber Sandwich
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Lemon Mousse Tartlets

Lemon Mousse Tartlets

    Gingersnap Crust

  • 2 1/2 cups gingersnap cookie crumbs
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 10 Tablespoons melted butter (more if needed)

    • Preheat oven to 325°
    Combine above ingredients and press into mini cheese cake pans (about 1/2 way up sides)

      Lemon Mousse

    • 1 package unflavored gelatin
    • 1/4 cup cold water
    • 3/4 cup sugar
    • 2 teaspoons fresh lemon zest
    • 3/4 cup fresh lemon juice
    • 4 eggs yolks
    • 1 teaspoon vanilla
    • 1 1/4 cup heavy whipping cream
    • 1/4 cup powdered sugar
    • 1/4 teaspoon lemon extract
    • Fresh raspberries for garnish

      • Soften gelatin in water – let stand about 15 minutes. In another bowl, combine sugar, lemon zest, lemon juice, egg yolks, and vanilla. Whisk over medium heat until mixture thickens. Approximately 160°
      Add into this mixture softened gelatin. Whisk until smooth about 1 minute. Chill.
      Beat cream until foamy – gradually add powdered sugar and beat till soft peaks. Add lemon extract. Fold cream into cooked/chilled lemon mixture in 4 batches. Combine well.
      Chill at least 3 hours. Spoon into prepared gingersnap shells. Fresh raspberries on top.
      We found this wonderful recipe in Tea Time Magazine from May 1, 2007.

By |2015-09-29T13:34:30-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Lemon Mousse Tartlets
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Mango Peach Oolong Granita

Mango Peach Oolong Granita
Delicious paired with a Matcha Cookie!

  • 2 cups sugar
  • 1 cup water
  • 1/2 teaspoon lemon juice

    • Simmer sugar, water, and lemon juice for 3-5 minutes. Sugar should be dissolved, liquid clear and slightly thickened. Cool.
    Oolong

    • 1/2 cup Formosa Oolong Tea
    • 1 1/2 cups water

      • Steep for 3 1/2 minutes. Strain and cool.
      Fruit

      • 1 lb frozen peaches, slightly thawed.
      • 5 fresh mangoes

        • Puree approximately 1 lb frozen peaches, slightly thawed with 5 fresh mangoes. Puree until smooth.
        Combine tea, sugar water, with additional 1 teaspoon lemon juice, 1 1/2 teaspoon grated fresh ginger, dash of sea salt.
        Pour mixture into a shallow pan and freeze. Stir briefly every 30 minutes – pulling frozen bits away from edge till this becomes a granular mass. About 2 1/2-3 hours.

By |2015-09-29T13:34:23-05:00March 10th, 2015|Recipe Box, Tea Drinks|Comments Off on Mango Peach Oolong Granita
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