Tea sandwich recipes

Cucumber Mint Tea Sandwich Recipe Recipe Type: Sandwich, Afternoon Tea & High Tea, Poultry Yields: 8 whole sandwiches Prep time: 10 min   Ingredients: 1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices) 1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine 1/4 cup unsalted butter, room temperature 1/4 cup cream cheese, room temperature 16 slices best-quality white bread* Salt to taste * Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling. Preparation: Place cucumber slices between layers of paper towels to remove excess moisture. In a small bowl, combine mint, butter, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Decorative shapes can be made with cookie cutters. Yields 8 whole sandwiches or 16 halves or 32 quarters This is a delicious chicken tea sandwich recipe that is always a favorite. Chicken Curry Tea Sandwich Recipe Type: Sandwich, Afternoon Tea & High Tea, Poultry Yields: 8 whole sandwiches Prep time: 10 min   Ingredients: 2 cooked whole chicken breasts, finely chopped 1/4 cup finely-chopped nuts 4 celery stalks, finely chopped Salt to taste Mayonnaise (just enough to moisten) Curry powder or paste to taste 16 slices best-quality white bread* 1/2 cup unsalted butter, room temperature * Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling. Preparation: In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful). Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 8 whole sandwiches or 16 halves or 32 fourths.     Making Sandwiches Ahead of Time: If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate. When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.    

Pineapple banana cake with tea

Pineapple Banana Cake

Ingredients:
3 cups all purpose flour
2 cups granulated sugar
3 large eggs
1 1/2 cups vegetable oil
1 tsp. baking soda
1 tsp. salt
1 (8 oz) can crushed pineapple
1 tsp. ground cinnamon
1 tsp. vanilla extract
2 cups mashed bananas

Preheat oven to 350°F. Butter or spray a Bundt pan. Mix together dry ingredients (flour, sugar, baking soda, salt, cinnamon) until combined. Make a well in the center and add eggs, pineapple, oil, vanilla and bananas. Stir batter with a large spoon, mixing well. Some lumps will remain; do not overmix. Spoon the batter into the pan and bake until a toothpick inserted in center comes out clean (about 65-75 minutes). Cool on wire rack for 5 minutes before removing cake from pan.

Frosting: Frost with a vanilla frosting, or sprinkle with confectioners' sugar. A light glaze is also nice.

Smoothies , Blueberry Angel -Food Trifle and tea

Whip up a smoothie with tea, tofu, grapes and berries. Yummy!

Another recipe to try with berries.

Recipe: Blueberry Angel-Food Trifle {ReluctantEntertainer.com}

Summary: This dessert can be made low-fat by using low-fat or fat-free Greek yogurt.

Ingredients

1 pound frozen blueberries
1/2 cup sugar
1 store-bought angel-food cake
2 cups fat-free or low-fat good quality Greek yogurt
Instructions

Place the berries and sugar in a saucepan and heat gently until the sugar has dissolved and the berries are soft, for about 8 minutes. Let the berry mixture cool.
Tear large chunks (about 3 x 3 inches) from the angel-food cake and line the bottom of a glass bowl.
Cover with a layer of yogurt and a layer of berries in syrup. Repeat the process, ending with spoonfuls of yogurt and berries on top!
Refrigerate or serve right away.
Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 6

2 new books

I just received two new books I ordered. Yes, tea books! One is Celtic teas with friends and the other is Taking time for tea.
The idea for a March tea in the Celtic teas with friends is St. Paddy's Day tea. Suggestion for invitation. When Irish hearts are happy all the world seems bright and gay. There'll be a tear in my eye and I'll be wondering why if you don't join me for a mighty craic and a cup of tay on St. Paddy's Day. Wear something green and tell an Irish joke or limerick.

Recipe. Chocolate Irish cream cake-
Preheat 300 degrees. Grease, line and flour 9 inch cake pan with wax paper. Cream together butter and sugar. Add eggs, one at time, beating well. Sft together flour, hot chocolate mix and cocoa into butter mix. Add vanilla and Irish cream liqueur. Blend with mixer. Add milk and blend until soft and smooth. Pour into pan. Bake 60-90 minutes.

1 cup butter
1 cup sugar
4 eggs
1 cup flour
1/2 cup hot chocolate mix
1/4 cup unsweetened cocoa
1 tsp. vanilla
1/4 cup milk
3 tablespoons Irish cream liqueur

Filling
1/2 cup butter Beat all ingredients at high speed until fluffy. Split cake in half
2 cups confectioners sugar. And fill between layers
3 tablespoon Irish crime liqueur

Icing
6 oz. unsweetened chocolate. Melt chocolates in cream over low heat. Stir till smooth.
6 oz semisweet chocolate. Spread over top of cake and allow to drizzle down side.
1/2 cup cream Top with nuts if desired.

Enjoy with Ginger Orange Green Tea

Cream Earl Grey Shortbread Cookies

CREAM EARL GREY SHORTBREAD COOKIES
Ingredients
* 2 cups all-purpose flour
* 2 tablespoons loose Cream Earl Grey tea leaves * 1/2 teaspoon salt
* 3/4 cup confectioners' sugar
* 1 teaspoon pure vanilla extract
*1 cup (2 sticks) butter, room temperature
Directions
- In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed.
- Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Enjoy! You probably could use Earl Grey tea too.

Twelfth Tea of Christmas

From The Twelve Teas of Christmas - A Celebration of Stillness

Come for tea, just you and me, and the stillness of the season.

Make this tea restful and simple.  Invite a couple of people and take time to sip tea and nibble on treats and some real heart-to-heart talk. Make time to just sit with friends.  Use this time to foster an atmosphere of caring and sharing.  Quiet conversation and a time of praying are wonderful.

Did you know that tea can be used for beauty treatments?  Add a handful of rose petals to a pot of black tea. Let the roses and tea steep for about 15 minutes, then strain the tea and store the liquid in the refrigerator.  Splash rose-scented tea on your face for an instant pick-me-up.

Eggnog Holiday Bread- 3 cups flour, sifted
                                       3/4 cup sugar
                                       1 tablespoon baking powder
                                       1 tsp salt
                                       1/2 tsp nutmeg
                                       1 1/2 cups dairy eggnog
                                       1 egg, beaten
                                       1/4 cup butter, melted
                                       3/4 cup pecans, chopped
                                       3/4 cup candied fruit
Sift together flour, sugar, baking powder, salt, and nutmeg.  In separate bowl, mix eggnog, egg, and butter.  Add wet ingredients to dry, stirring well.  Add pecans and fruit.  Bake in greased loaf pan at 350 degrees for 60-70 minutes.  Cool.

Enjoy this recipe with a couple of friends over a cup of tea

    

Tea around the world

As I have been thinking about my talk on Tea Around the World I realize so much more to know about tea and so interesting.  I received a call this past week about doing another tea talk to women in Coon Rapids for their tea.  I am thankful to God for his guidance in all of this and for a wonderful woman who has been letting others know about what I have been doing. I met this woman about a year ago when I did a tea at the community center where she works.  She is a blessing in my life.  It is wonderful for me to meet others over tea and new friendships.  I thank God for each one He brings into my life.
Here is a great recipe from the book The World in your Teacup by Lisa Richardson.  I made it today and it was good.
http://www.amazon.com/World-Your-Teacup-Celebrating-Traditions/dp/0736925805/ref=sr_1_1?ie=UTF8&qid=1322959212&sr=8-1
Apple Tart-  2/3 cup all purpose flour
                     1/3 cup butter, chilled
                     2 tablespooons sugar
                     1 egg yolk, beaten
                     pinch of salt
Apple topping- 3 granny smith apples
                          2 tablespoons butter, cut into small pieces
                          3 tablespoons white sugar

Preheat 400 degrees.  Sift flour into a large mixing bowl and set aside. Cut the butter into small pieces and use a pastry cutter to cut the butter into the flour until it looks like breadcrumbs.  Add the sugar. Mix in the beaten egg yolk and add warm water by the drop until the dough forms a ball.  Chill the dough in the refrigerator for 30 minutes.  Peel the apples and slice. Remove dough from refrigerator.  Roll dough into big circle about 1 inch thick.  Line a greased 8 inch tart pan with the pastry.  Prick it with form and trim the edges.  Arrange apple slices into circles on top of the pastry, sprinkle with sugar and dot with butter.  Bake for 30 minutes.  Allow to cool, slice and serve.
Enjoy with your friends over tea.

Easy Scones

3 cups self-rising flour
3/4 cup lemon-lime soda
3/4 cup heavy cream
Heat oven to 400 degrees. Line a baking sheet with parchment paper.
Place the flour in a large bowl and make a well in the center.  With a fork, gently stir in the soda and cream, mixinguntil incorporated. (do not overmix).
Drop 8 large spoonfuls of dough onto the prepared baking sheet.  Sprinkle with raw or granulated sugar, if desired, and bake until golden brown, 18-20 minutes.  Serve warm with butter and honey or jam.

For cheesy chive scones, add 1 cup shredded sharp Cheddar and 2 tbsp chopped chives to the flour.

Pecan-Cinnamon scones

Pecan-Cinnamon Scones from About.com

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 scones

Ingredients:

• 1 c. chopped pecans
• 2 c. all purpose flour (For best results, sift or spoon the flour into the measuring cup.)
• 1/4 - 3/4 c. granulated sugar (depending on desired level of sweetness)
• 3 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1/2 cup (1 stick) cold butter
• 1 whisked egg
• 1 tsp. pure vanilla extract
• 1/4 - 1/2 c. buttermilk or half-and-half

Preparation:

1. Preheat the oven to 375 degrees. While the oven is preheating, toast the pecans for 5 minutes, stirring occasionally. Remove the nuts from the oven and place them in the freezer.
2. In a large mixing bowl, mix the remaining dry ingredients (flour, sugar, baking powder, cinnamon and salt).
3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
4. Stir in the pecans.
5. Add the whisked egg and vanilla extract. Do not stir yet.
6. With minimal stirring, mix in just enough buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
7. Turn the dough out on a heavily floured cutting board.
8. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
9. Gently pat the dough to two 1–inch thick discs.
10. Cut each disc into 6 pieces.
11. Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 375-degree oven for 15-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
12. Cool on the baking sheet.

Apple Cinnamon herbal tea punch recipe

Fall recipes: Apple-cinnamon herbal tea punch recipe

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Margaret Studer

, Tea Examiner

October 10, 2009 - Like this? Subscribe to get instant updates.

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Apples photo by xtacocorex

Apples and cinnamon are natural companions, each enhancing the flavor of the other. This hot punch contains apple cinnamon herbal tea with heated apple juice as a natural sweetener. The result is a beverage fit to warm children and adults on the chilliest of days or nights.
Serve this punch from a large slow cooker set on its lowest setting to keep it warm and use a ladle for serving. If you’re serving children, let the punch sit in the cups a bit to cool before handing them out.
This is a great punch for children’s Halloween parties. It has no caffeine and the apple juice makes it just sweet enough to be enjoyed by children. If your children like it sweeter, you can add more juice in proportion to the herbal tea. Apple juice also has many health benefits that make this punch healthier than sugary punches or soda.
Grilled cheese sandwiches, quesadillas, gingerbread, pumpkin, pudding, dough dogs, roast chicken, and pork go well with this punch.
Apple-cinnamon herbal tea punch
Ingredients:

• 6 bags Apple-cinnamon herbal tea
• 1 cinnamon stick (optional)
• 1 quart boiling water
• 1 quart unsweetened apple juice
• Cinnamon sticks for garnish

Directions:
Brew the tea in a teapot with the water according to package instructions, most likely from 4 to 6 minutes. Set aside. In a 4-quart saucepan, heat apple juice until little bubbles start to form. If you like you can add a cinnamon stick before you heat it. Add the tea to the hot juice and stir to combine.
Place the punch in a slow cooker to stay warm. Place a cinnamon stick in each cup for garnish before you pour in the punch.
Enjoy this will your family on a cold evening or take it to a football game in a thermal jug

Continue reading on Examiner.com Fall recipes: Apple-cinnamon herbal tea punch recipe - National tea | Examiner.com http://www.examiner.com/tea-in-national/fall-recipes-apple-cinnamon-herbal-tea-punch-recipe#ixzz1YeL4Huw0

Fall tea and scone recipes

Your Apple Tea Recipe

'Tis the Season for Fall Tea
half of an apple, skin / seeds removed, diced
1/4 tsp. cinnamon
1/4 tsp. honey
1/4 tsp. pumpkin pie spice
dash nutmeg
1 cup boiling hot water
Combine ingredients in mug, add boiling water, mix top with whipped cream and sprinkle with nutmeg

Your Inspiration

Fall. Fall reminds me of pumpkins, falling leaves, sweaters, and a cup of warm hot tea. I love the foods of fall! My tea recipe in a combination of an abundance of fall like ingredients. It will be sure to keep you warm!

Advice

• When you have your apples diced, muddle them in the bottom of your mug, it helps to blend the flavors more!

 

'Cinnamon Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 scones

Ingredients:

• 2 c. all purpose flour (For best results, sift or spoon the flour into the measuring cup.)
• 1/3 c. granulated sugar
• 1 tbsp. baking powder
• 2 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1/2 cup (1 stick) cold butter
• 1 whisked egg
• 1 tsp. pure vanilla extract
• 1/4 - 1/2 c. milk, buttermilk or half-and-half

Preparation:

1. Preheat the oven to 400 degrees.
2. In a large mixing bowl, mix the dry ingredients (flour, sugar, baking powder, cinnamon and salt).
3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
4. Add the whisked egg and vanilla extract. Do not stir yet.
5. With minimal stirring, mix in just enough milk, buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
6. Turn the dough out on a heavily floured cutting board.
7. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
8. Gently pat the dough to two 1–inch thick discs.
9. Cut each disc into 6 pieces.
10. Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 400-degree oven for 15-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
11. Cool on the baking sheet.

Blueberry Cobbler

I found this recipe that I thought would be great with a cup of tea.

1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 cups of milk
1 1/2 cups all purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons lemon zest
1/4 teaspoon cinnamon
2 pints blueberries or other berries (4 1/2 cups)

Preheat oven to 375 degrees F. Grease sides and bottom of a 9 x 13 inch baking dish with 2 tablespoons butter and dust with 3 tablespoons sugar. Set aside.
In a large bowl, whisk together remaining butter and sugar; add eggs and whisk until light and fluffy. Add milk and whisk to combine. Whisk in flour, baking powder, lemon zest, and cinnamon until combined.
Place berries in prepared baking dish and top with batter. Bake until top is golden brown, 25-30 minutes.
Enjoy with your devotion and cup of tea!
Blessings!

Fall scones

Country Tea Party for September

SeHikers' Tea- Just as we're coming to terms with the inevitable approach of cold winter weather, September often offers us a surprise; the blue sky and soft warm air of Indian Summer.  Bring along iced tea and hot tea for your hike.
For iced tea on the trail, make your tea the day before and freeze in a plastic drink container overnight; it will defrost in your pack while you hike. 
Hot tea- ginger/fennel base.  Simmer 4-5 slices of fresh ginger and about 1 tablespoon of fennel seeds in water.  When it is very fragrant, strain out the spices.  Bring the flavored water to a boil and use that to brew your tea; use a strong blend like Irish Breakfast so the ginger doesn't overpower the taste of the tea.    
Gorp cookies- start with a basic recipe for oatmeal-raisin cookies; add to the dough any or all of these: sunflower seeds, M and M's, chopped nuts, dried coconut strips, chopped dates, chocolate chips, and peanut butter or butterscotch bits.  The more stuff you include, the gorpier the cookies.

Enjoy your September Hikers' Tea  

Cucumber sandwiches

I know we have many cucumbers in our garden and thought you might too if you have a garden.
Enjoy these cucumber sandwiches with your tea.
Peel cucumbers and slice very thin. Sprinkle slices with salt.  Spread white bread with unsalted butter and a thin layer of cream cheese and layer cucumbers no more than 1/4 inch high.  Cut into desired shapes.  Enjoy!
I came across some great sandwiches cutters at the Dollar Tree for tea sandwiches.  They had star and square shapes.  It is fun to explore the Dollar Tree . 
Enjoy your Sunday with the Lord.

Extra-Easy Chocolate Cherry Cake

Enjoy this with your next cup of tea with a friend.

1 box chocolate cake mix
3 eggs, beaten
1 can cherry pie filling
1 teaspoon almond extract
1 cup chopped almonds, divided
1 1/2 cups semisweet chocolate chips
maraschino cherries, drained , for garnish
 Preheat oven to 350.  Generously spray a 9 x 13 cake pan with cooking spray and set aside.  Empty cake mix into mixing bowl.  Add eggs and extract and stir with wooden spoon until well blended.  Carefully blend in pie filling and 3/4 cup chopped almonds.  Pour into prepared pan and bake at 350 for 30 minutes or until a toothpick inserted in center comes out clean.  When you remove the cake from oven, sprinkle the chocolate chips evenly over the top and cover loosely with a piece of waxed paper.  Wait 2-3 minutes, then use a metal spatula to smooth the melted chocolate over surface of the cake.  Sprinkle rest of almonds over the top and quickly score the chocolate for serving sized pieces.  Place pan on a wire rack to cool completely before you cut the cake.

Iced Tea

Fill tea kettle with fresh, cold water. Bring to a boil then pour into a 1-gallon heat-resistant pitcher. This should fill the pitcher about 1/3 full. Add six tea bags or 6 tsp. loose tea (regular or de-caffeinated) with the tags cut off. Allow to sit on counter to brew and come to room temperature.

Remove bags or loose tea when cooled. Give a slight squeeze but not too much or your tea will taste bitter. Add 3/4 cup sugar (1 cup if you like your tea a little sweeter). Squeeze in juice from 1/4 of a lemon. And enough cold water to fill pitcher 2/3 full.

Add some mint to tea, strawberry, orange...

Strawberry Sencha Fresca

First, prepare your ingredients. You'll need:

• 1/2 pound washed, hulled strawberries (about one medium-sized container from the grocery store of farmers market)
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 sprig mint leaves (about 12 small leaves)
• 2 cups iced Sencha Japanese green tea, brewed with water that's below boiling and "everyday" Sencha tealeaves, like Fukamushi Sencha leaves

Once you've assembled you're ingredients, go ahead and put everything but the Sencha into a blender.
Blend the strawberries, mint leaves and honey on the "blend" setting until the mixture is smooth. It should take about 30 seconds. Stop blending and use a spoon to push the strawberries closer to the blades if necessary.

When you're done blending, you can proceed to step three or keep the mixture covered and chilled until you're ready to serve it. (Stirring the blended strawberries and the Sencha green tea together just before serving keeps the mixture from separating.)

This step is what sets Strawberry Sencha Fresca apart from regular strawberry agua fresca. Iced green tea (preferably iced Sencha) gives this summertime recipe more flavor, complexity and antioxidants than regular strawberry agua fresca. The fresh mint also complements the fresh flavor of the Sencha and the sweetness of the strawberries.

Simply stir the blended strawberry mixture and the iced tea together in a pitcher or large glass jar.
Like agua fresca, Strawberry Sencha Fresca is best when it's fresh. Serve it immediately, and try to stir your pitcher just before refilling glasses.

You can keep leftover Strawberry Sencha Fresca covered and refrigerated overnight to enjoy in the morning.

Makes about four servings.

Peach Iced Tea

Peach juice is so nice in the heat of the summer. Lemon is nice, but you can only drink so much lemon iced tea. Try something different.

Ingredients:

• 3 12-oz cans of peach juice
• 2 quarts tea
• 1 cup sugar
• 1/4 cup lemon juice

Preparation:

Combine everything and chill. Serve over ice

Southern Sweet Iced Tea

From About.com

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: Approximately four servings

Ingredients:

• 4 cups boiling water
• 5 teaspoons (or five teabags of) black tealeaves (preferably Nilgiri or Ceylon)
• 3 tablespoons sugar
• 1/2 tablespoon lemon juice
• Mint sprigs for garnish (optional)
• Ice cubes (approximately five cups)

Preparation:

1. Pour boiling water over the tealeaves.
2. Steep for five to six minutes, and then remove the tealeaves from the tea.
3. Add the sugar and lemon juice, then stir well.
4. Pour the mixture into a heat-resistant pitcher of ice.
5. Pour into tall glasses.
6. Top each glass with a sprig of mint and serve.

Alternately, you can add ice at immediately before serving. This method works well for picnics, barbecues and parties.