Blog - Page 11 of 15 - Anna Tea Shop

Brown Sugar Tea Bread

One of the best. Simply delicious paired with a cup of tea!

2 cups self-rising flour
1 cup firmly packed dark brown sugar
1 cup strong brewed tea, room temperature
1/2 cup vegetable oil
1 large egg, well beaten
1 recipe Cinnamon Glaze (see below)

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

1 cup confectioners sugar
1/4 teaspoon ground cinnamon
2 tablespoons milk
1/2 teaspoon vanilla extract

Combine confectioners sugar and cinnamon. Whisk in milk and vanilla extract until smooth.
Makes 1 loaf. Recipe from Tea Time Magazine November/December

By Selena S.|2015-09-29T13:33:27-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off

Chloe-Ann’s Banana Bread (or Pumpkin Bread)

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:

1 stick of butter
1 cup of sugar
3-4 bananas (Or one can of pumpkin. With pumpkin add allspice and cinnamon to taste)

Second Bowl sift together:

2 cups flour
1 tsp baking powder
1/2 tsp baking soda

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.

By Selena S.|2015-09-29T13:33:20-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off

Scone Variations

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.

Scone Variations

Chocolate Chip – toss in a few handfuls

Any dried fruit – peaches, tart cherries, raisins, currants. I like to soak any dried fruit in hot water for about 30 minutes. Liqueurs are great for soaking, too. Drain good and chop in food processor. Sometimes I leave them whole.

Cranberry Scones – soak dried cranberries in Grand Marnier or Brandy. Drain very well.

Spices – cinnamon, nutmeg, cloves are always good. They can stand alone (yummy Cinnamon Scones!) or add with fruit and/or nuts.
Rosemary Scones – Add 2-4 teaspoons chopped fresh rosemary, a touch of onion salt and white pepper. Top with coarse salt.

Orange Almond Scones – Add 1-2 teaspoons orange extract and 1 tablespoon orange zest. Top with chopped almonds.

By Selena S.|2015-09-29T13:33:13-05:00March 10th, 2015|Matcha Recipes, Recipe Box, Scones and more|Comments Off

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 Selena S.|2015-09-29T13:38:23-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off

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 Selena S.|2015-09-29T13:38:31-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off

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 Selena S.|2015-09-29T13:34:14-05:00March 10th, 2015|Recipe Box, Tea Party Condiments, Tea Sweets|Comments Off

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 Selena S.|2015-09-29T13:38:39-05:00March 10th, 2015|Breakfast at the Inn, Recipe Box|Comments Off

White Bean with Pesto Soup

White Bean with Pesto Soup

1/4 cup extra-virgin olive oil
2 cups chopped onion
2 cups chopped leek
1 cup chopped celery
2 Tablespoons chopped garlic
2 15 1/2 oz cans diced tomatoes
4 cans cannellini beans, drained and rinsed
chicken broth – add as much for desired consistency
salt and pepper to taste

In heavy pot over medium heat – heat up olive oil. Add first four ingredients and cook until vegetables are soft. About 6-8 minutes. Add tomatoes, beans, and desired amount of chicken broth. Salt and pepper to taste. Before serving add a dollop of pesto on top.
Pesto

2 oz fresh basil
3/4 cup fresh grated Parmesan cheese
1/2 cup fresh chopped parsley
8 cloves garlic
1 tomatoe
1 teaspoon kosher salt
1/2 teaspoon pepper
Olive Oil – added after blended

Blend pesto ingredients in food processor, adding 1/2 cup olive oil after blended. Pesto is drizzled on top of hot soup.

By Selena S.|2015-09-29T13:38:46-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off

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 Selena S.|2015-09-29T13:39:01-05:00March 10th, 2015|Recipe Box, Tea Savories, Tea Sweets|Comments Off

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 Selena S.|2015-09-29T13:39:09-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off