Tea Sweets

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Apple Dumplings Recipe

Christmas Tea Bundle

Teas include Winter Apple Herbal, Cinnamon Almond, Christmas Bakery, Chocolate Pomegranate, Snowflake Black Tea, Red Velvet Rooibos, & Simply Peppermint

As we were planning for the Christmas Tea Parties I asked Brenda to sift through some of her favorite old recipe cards she grew up making on her family farm.  Apple Dumplings was the first recipe she chose.  A special recipe of grandmother Ida Gall.  A yummy vintage recipe loaded with precious memories.  I love the fact the old recipe card even says “serve warm with half and half”.  A hot messy delight for ANY apple lover, right?!?  Special holiday recipes seem to wrap us up at Christmas time.  Comforting flavors and rich fragrances.

Right now the teashop is wafting in sweet deliciousness.  In every nook and around every corner I’m smelling a touch of freshly scooped premium loose teas.  The Christmas Tea Bundle is the best gift for your money.   A great $25 gift that will brew over 50 cups of tea! Our brand new Winter Apple Herbal is in the bundle.  This herbal is so so tasty and the fragrance is divine.  Fruity, lightly sweet and chock full of comfort & cozy.  Now enjoy 15% site wide through this weekend!! Coupon code 15OFF

Apple Dumplings Recipe

from Ida Gall, Brenda’s Grandmother

  • 1/c cup shortening
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3-3/4 cup milk
  • 6 apples peeled and cored – tart apples are best!
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons butter
  • dash of cinnamon and nutmeg
  • 1/2 cup brown sugar
  • 1/3 cup butter
  • 1 1/3 cups hot water

Combine flour, baking powder and salt.  Cut in shortening with pastry cutter.  Add milk and stir to form a ball.  Turn onto board, knead few times, roll to 1/8″ thick.  Cut into circles large enough to hold an apple.  Place apple on dough.

Combine cinnamon and sugar.  Fill cavity of apple with cinnamon and sugar mixture.  Dot with butter.  Close dough.  Place upside down in pan – not too close.  Bake at 450° for 15 minutes.  Decrease to 350° and bake till toothpick inserts easily into apple.  (about 45 minutes – your home will smell divine!)

Baste frequently with juices from the pan.  Sprinkle small amount of nutmeg and cinnamon on top.  Serve with milk or half and half while still warm from your oven!

Winter Apple Herbal

New Winter Apple Herbal

Grandma Gunilda’s Taffy Recipe & Candy Making Night Tradition

Candy Making 2014

Making Turtles at Candy Making 2014

Christmas time was a special time on the Froetschner Farm in Kinsley, KS.  Brenda’s mother Gunilda had many old recipes and those hand written recipe cards are special just to pull out and enjoy!

Another fun tradition is Candy Making Night. Just a relaxed night of old fashion fudge, marshmallow fudge, pb fudge, and more.  The time when it is ok to pull out that crazy Pinterest photo and copy it with everyone’s help!  This Saturday night is this year’s Candy Making Night – and I still don’t know what I’m making.  Any suggestions?

Pulling Taffy was one of Brenda’s Froetschner Family favorites.  Taffy is one of those “get in there and get messy” recipes that is fun for all ages.  The Teashop Family held a Gingerbread House making contest last Christmas – maybe this year we should do a Taffy Pulling contest?

Gunilda’s Taffy Recipe

  • 1 1/2 cup sugar
  • 1/2 cup white corn syrup
  • 1/4 cup water
  • 1/2 teaspoon vanilla
  • 1/4-1/2 cup butter

Boil sugar, water, and butter to almost crack stage.  Stir in vanilla.  Pour onto a buttered pan and allow to cool enough to safely handle.  With buttered hands pull and pull and pull!  Taffy will turn in light in color with ready!

Pumpkin-Chai Mini Bundt Cakes

Vanilla Pumpkin Tea

Vanilla Pumpkin Premium Tea

At our Thanksgiving tea, we served this cake along side cups and cups of our private blend Vanilla Pumpkin Tea.  Pumpkin-Chai Mini Bundt Cakes were absolutely decadent!

Brenda made mini bundts nestled into pretty cupcake papers but a regular bundt pan can be used.  Pumpkin-Chai cake is scrumptious baked either way.

Pumpkin-Chai Mini Bundt Cakes

  • 2 cups + 1 1/2 teaspoons all-purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  •  1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  •  1/14 cups canned pumpkin puree
  • 1/4 cup whole buttermilk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs

Preheat oven to 350°. Spray 30 mini-bundt pans or 1 large bundt pan with baking spray with flour.

In a large bowl combine 2 cups flour, cinnamon, baking powder, ginger, cardamom, baking soda, 1/2 teaspoon salt, nutmeg, black pepper, and cloves.

In a small bowl combine pumpkin puree, buttermilk, and 1/2 teaspoon vanilla extract.  Stir to blend.

In a large mixing bowl, combine butter, brown sugar, and granulated sugar.  Beat at high speed with a mixer until light and fluffy, approximately 5 minutes.  Add eggs one at a time – beating well. Add half of flour mixture, then pumpkin puree mixture and then remaining half of flour mixture.

Bake until edges are golden brown and toothpick inserted in the center comes out clean.  20-25 min for mini bundts or 43-47 minutes for large bundt pan.   Let cool in pan for 10 minutes then turn out cake(s) onto a wire cooling rack.  Allow to cool completely.  Just before serving transfer cake to serving plates and drizzle with warm Caramel Icing.

Caramel Icing:

  • 1/2 cup salted butter
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup whole milk
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract

In a medium saucepan, melt butter over medium-high heat.  Add brown sugar and milk and bring to a boil.  Boil for exactly 2 minutes, stirring constantly.  Remove from heat and whisk in confectioner’s sugar and vanilla extract.

Join us for a free event this coming Saturday, November 19 for Brenda’s Scone-Making Workshop & Tea Brewing 101 Scone add-ins and scone demonstrations. Learn how to brew that perfect cup or pot of tea. 10% off Scone Mix and 25% Off Gluten-Free Scone Mix Variety. Of course our magnificent Megan will be serving Fall Tea Samples and Scone bites.

Thanksgiving Scone Recipe and Autumn Bisque Recipe were two more deliciously requested recipes from our Thanksgiving Tea!

Strawberry Tea Cake


Strawberry Tea Cake with Fresh Strawberry Glaze

Tea Cake

    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoon cinnamon
    • 1 cup sugar
    • 2 eggs beaten
    • 1 cup frozen strawberries thawed
    • 3/4 cup canola oil
    • 3/4 cup finely chopped toasted almonds


      Preheat oven to 325°. Spray a 9″ loaf pan with cooking spray with flour. Whisk all dry ingredients together. Combine eggs, strawberries and oil. Add dry ingredients, then almonds. Bake approximately 1hour or test center with a toothpick.


      Cool 10 minutes in pan then remove and cool for 20 minutes on rack. Place on platter and drizzle glaze on bread.

Fresh Strawberry Glaze

    • 1/2 cup powdered sugar
    • 2 Tablespoons pureed fresh strawberries
    • 1/4 teaspoon almond extract

Stewed Apples


Stewed Apples
This is a requested favorite. Although it is simply ideal for fall and winter breakfasts – we enjoy it year round because of the tart sweet flavors that compliment a simple egg dish any day!

    • Granny Smith Apples – peeled, pared and cubed
    • To Taste: Dark Brown Sugar, Cinnamon and Butter
    • Mock Devonshire Cream
    • Sliced Toasted Almonds
    • Stir apples, butter, cinnamon, and dark brown sugar up in saucepan. Add about 1/4″ water to bottom of pan. Cook till just a little soft.


    • Serve in pretty compote glasses topped with a dollop of Mock Devonshire Cream and toasted almonds.


    • Be sure to visit our website and come and visit us!

Shortbread Cookies


Shortbread Cut-Out Cookies

  • 2 cups unsalted butter
  • 1 cup sugar
  • 1 teaspoon almond extract
  • dash of salt
  • 4 cups all-purpose flour
  • 1 cup finely chopped almonds
  • 1 cup powdered sugar
  • Preheat oven to 325°, beat sugar and butter until fluffy. Add almond extract and a dash of salt. Beat well. Add flour and stir until well-mixed. Stir in almonds. Roll out on a floured board to 1/4″ thickness. Cut with any cookie cutter.
    Place cookies on an ungreased cookie sheet. Bake for 15-20 minutes. Cookies should not brown. Cool on a wire rack.
    Add food coloring to tint. For a fall cookie we tinted orange and cut out into pumpkins!

    This wonderful recipe is from A Year of Teas by Shelley and Bruce Richardson.

Homemade Pumpkin Butter


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

  • 1 pie pumpkin or any pumpkin
  • dark brown sugar
  • cinnamon, cloves, allspice
  • 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.

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.

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

Beth’s Toffee Dip


Fall ApplesOur friend Beth brings this dessert with her to so many dinner gatherings. She came up with the recipe when her children were small but even now her oldest requests this dessert for her birthday instead of cake!
Super easy sweet appetizer. Serve with tart Granny Smith apples. So good you won’t be able to leave this dip alone!

    • 1/4 cup white sugar
    • 1/2 cup brown sugar
    • 1 tsp vanilla
    • 1 block of cream cheese
    • 1 bag toffee bits (good with or without chocolate coating)
    • Plenty of  apples for dipping (Granny Smith apples are the best!)

Stir together all ingredients except for toffee bits. Add in toffee bits in just before serving. The crunchy toffee gives makes this recipe a fresh new hit.
Pairing Suggestion: For a full rounded dessert treat – serve with Creamy Caramels Black Tea!   This tea is a rich full bodied tea.  A tea even coffee lovers compliment! Not too sweet but reminiscent of English Toffee.