We love to hear from our guests who join us at our tea tables! At our Monthly Themed Tea Parties we receive requests for many of the unusual recipes we use. Tea party recipes are great for unique and fun gatherings of all kinds. If you can’t find a recipe that you have enjoyed at one of our tea parties please send us an email request. [email protected]
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.
Pink Lemon Ice with Rooibos
Combine 3 cups water, 1 cup sugar and 1 3 oz box strawberry gelatin. Boil for 3 minutes and set aside.
Combine 1 – 12 oz frozen pink lemonade concentrate (thawed) with 1 cup fresh lemon juice. Add both mixtures together.
Brew 6 tablespoons Cappuccino Cream Rooibos in 6 1/2 cups just below boiling water. Brew for 6-7 minutes. Add 1 cup sugar and stir well. While straining out rooibos leaves pour this mixture into the other mixture.
Freeze for at least 4 hours chopping into a slush occasionally.
When ready to serve add frozen mixture to 2 bottles of sparkling cider.
We served this tea slushy at our Fairies in the Garden tea party. The hottest day of the summer – it kept all grown up fairies very cool!
Matcha Cookies
We paired this cookie with our Mango Peach Oolong Granita. Light, tasty and fresh!
Cream butter and sugar till smooth. Add remaining ingredients and blend until mixed. Place dough between two pieces of waxed paper and roll to 1/8″ thick. Chill a few minutes. Cut into desired shape and bake at 300° for about 15 minutes.
Peaches and cream in layers – over a graham cracker crust. We served this outstanding dessert at several of our summer tea parties.
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
A tasty spread that makes a delicious sweet sandwich filling or a topping for scones, breads, bagels and more.
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
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.
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
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.
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.
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.
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.
