Sharp cheddar cheese and rolled out multi-grain bread make this rollup recipe easy, quick and tasty. The spread is good to make a couple of days ahead of time. This recipe makes a great tea sandwich and a great appetizer for parties.

Spiral Cheese Tasties

• 3/4 cup shredded extra sharp cheddar cheese
• 1/2 cup diced pimento
• 1/2 cup mayo
• 1/4 teaspoon ground black pepper
• 8 slices mulch-grain bread

Combine all ingredients and store in refrigerator for up to 3 days. Trim crusts from bread. Roll bread flat with rolling pin. Spread cheese mixture over bread and roll into cylinder. Trim ends. Slice 1/2″ thick. From Tea Time Magazine

A delicious and beautiful fall and holiday treat. Take it to go a fall or holiday appetizer!

Pumpkin Bread

• 3 1/2 cups sifted flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoon ground ginger
• 1 1/2 cups sugar
• 1 1/2 cups packed light brown sugar
• 2 cups canned pumpkin
• 1 cup vegetable oil
• 4 large eggs, lightly beaten
• 2/3 cup water
• 1 cup chopped walnuts

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

• 11 ounces cream cheese
• 1 cup canned whole-berry cranberry sauce
• Garnish whole cranberries from cranberry sauce.

Combine all and spread carefully on moist pumpkin bread.

Roasted Carrot Soup
An extra special soup we found in Tea Time Magazine. We served this yummy soup at our Tea on the Farm September 2013 tea party.

• 1 pound carrots, peeled and chopped
• 1 cup celery, peeled and chopped
• 1 1/2 cups yellow onion, chopped
• 3 cloves fresh garlic, chopped
• 1 teaspoon salt
• cayenne pepper to taste
• 1-2 cups chicken broth
• 1/2 cup heavy whipping cream
• 3 Tablespoons fresh grated Parmesan cheese
• olive oil

Combine carrots, celery, onion, garlic, salt and pepper – toss with a little olive oil. Roast at 425° F, on a cookie sheet covered with parchment paper for approximately 30 minutes or until vegetables are tender.
Blend vegetables with some of the chicken broth until smooth. Add Parmesan cheese, cream and remaining chicken broth until desired consistency. I used more of the chicken broth and less of the cream. This soup can be served hot or cold.

Red Radish Tea Sandwich
We served this tasty tea sandwich at our 101st Birthday Tea Party March 2014. Several requests for this recipe!

• 1 small bunch red radishes, thinly sliced
• 1 (3) oz package of cream cheese, softened
• 1/2 stick of unsalted butter, room temp
• 2 Tablespoons fresh chopped parsley
• 16 slices white bread
• salt and pepper to taste
• fresh parsley of garnish

We cut our bread into rounds and made them a circle sandwich. Mix cream cheese, butter, parsley, salt and pepper together.
Butter each slice of bread, spread a thin layer of the cream cheese spread. Serve open face, with a slice of radish on top and a garnish of parsley. Makes about 32 sandwiches. A Year of Teas at the Elmwood Inn