RECIPES! These are all recipes I’ve tried and enjoyed (unless noted otherwise). Here we go. Click on the title below or browse the entire list…
1st Course – Sandwiches and Savories
Turkey Triangles
Spicy Chicken Sandwiches
Open-faced Bean Sandwiches
Cucumber and Dill Hearts
Tea Sandwich variations
2nd Course – Tea Breads, Muffins and Scones
Nana’s Zucchini Bread
Banana Bread
Scones
Pumpkin Bread
3rd Course – DESSERT!
Wedding Cakes (or Russian Teacakes)
Lemon Bar Cookies
Toasted Almond Macaroon Cookies
Summer Cake
Strawberry Shortcakes
Honey Madeleines
The Ultimate Brownie
Berry Clafouti
Chewy New England Maple Cookies
Gingerdoodles
Butterscotch Brownies (or Blondies)
Old-Fashioned Lemonade
(From The Book of Afternoon Tea by Lesley Mackley)
If you’re having a summer tea party, this is a great lemonade recipe I’ve used to go along with (or instead of) tea.
3 lemons
1/2 c. sugar
Ice
Mint sprigs
Lemon slices
Using a vegetable peeler, thinly pare peel from lemons and put in a heatproof bowl or large pitcher with sugar. Squeeze juice from lemons into a bowl and set aside.
Bring 3-1/4 cups water to a boil and pour over lemon peel and sugar. Stir to dissolve sugar, then let cool completely. Add lemon juice and strain into a pitcher. Refrigerate until chilled. Serve in ice-filled tumblers, decorated with mint and lemon slices.
Makes 6 servings
Note: To make Orangeade, use 3 oranges and 1 lemon instead of 3 lemons. Omit mint and lemon slices and decorate with orange slices instead.
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1st Course – Sandwiches and Savories
Turkey Triangles
(From The Book of Afternoon Tea by Lesley Mackley)
3 Tbsp butter, softened
4 slices bread
4 crisp lettuce leaves
3 oz. sliced turkey
Salt and pepper
4 tsp cranberry sauce
Butter bread. Arrange lettuce leaves over buttered sides of 2 bread slices. (Don’t put butter where cranberry sauce will be spread.) Arrange sliced turkey over lettuce. Season with salt and pepper to taste. Spread cranberry sauce over remaining bread slices, then place cranberry side down over turkey. Press together.
With a sharp knife, cut off crusts from bread. Cut each sandwiches into 4 triangles. Arrange on a serving plate.
Makes 8
Variations: Cranberry jelly may be used instead of cranberry sauce if desired… Instead of bread, use tortillas, spread with cranberry sauce, but not butter, then place turkey on cranberry sauce, then lettuce and roll up. Slice and arrange on serving plate.
Spicy Chicken Sandwiches
(From The Book of Afternoon Tea by Lesley Mackley)
1/4 lb. boneless cooked chicken
2 tsp mango chutney
2-1/2 Tbsp mayonnaise
1/2 tsp curry powder
1 tsp lime juice
Salt
3 Tbsp butter, softened
4 slices whole wheat bread
Lime twist and dill sprig to garnish
Chop chicken into small pieces. Set aside.
Chop up any large pieces of fruit in chutney. In a bowl, combine chutney with mayo, curry powder, lime juice and salt. Mix together well. Stir in chopped chicken.
Butter bread. Divide chicken mixture between buttered sides of 2 bread slices. Cover with remaining bread slices, buttered side down, and press together. Cut off crusts from bread. Cut each sandwich into 4 rectangles. Arrange on a serving plate, garnished with lime twist and dill sprig if you wish.
Open-faced Bean Sandwiches
(From New Vegetarian Cuisine by Linda Rosensweig)
1 can (19 oz.) red kidney beans, rinsed and drained
4 Tbsp ketchup
2 tsp brown sugar or honey
1 tsp steak sauce (optional)
2 tsp white wine vinegar
1 tsp chili powder
4 1″ thick slices Italian bread
2 tsp olive oil
1 garlic clove, halved
1/2 c thawed frozen chopped spinach, squeezed dry (optional)
4 slices Cheddar cheese (optional)
4 tomato slices (optional)
In a saucepan, mix beans, ketchup, sugar or honey, steak sauce, vinegar and chili powder. Simmer over medium heat for 6 to 8 minutes. or until the liquid is reduced slightly.
Preheat broiler. Place bread on baking sheet. Broil about 5″ from heat for 1 minute per side, or until lightly browned. Brush the top of each slice with oil and rub with garlic.
Divide spinach among slices if you wish and spoon on the bean mixture. Top with cheese and tomatoes if you wish and broil 2-3 minutes or until cheese is bubbly.
Variations: Hard rolls, English muffins or another type of bread can be used instead. Any kind of bean can be used as well.
Makes 4
Cucumber and Dill Hearts
(From The Book of Afternoon Tea by Lesley Mackley)
1/4 cucumber, peeled and sliced paper-thin
1/2 tsp wine vinegar
1/2 tsp salt
3 Tbsp butter, softened
4 slices white bread
Pepper
1 tsp chopped fresh dill
Dill sprigs (for garnish)
Place peeled and sliced cucumber in a colander and sprinkle with vinegar and salt. Leave 30 minutes.
Pat cucumber slices dry on paper towels. Butter bread. Arrange cucumber slices on buttered sides of 2 bread slices. Season with pepper and scatter chopped dill over cucumber. Cover with remaining bread slices, buttered sides down, and press together.
Using a metal heart-shaped cookie cutter (if you like), cut out 4 heart shapes from each sandwich. Arrange on a serving plate and garnish with dill sprigs.
Makes 8
(I haven’t tried many of these)
- You can use any type of bread with any of these recipes that you wish including tortillas (for wraps) or flatbreads.
- It’s fun to use a white bread for one side of the sandwich and a dark bread on the other side.
- It’s traditional to cut the crusts off any sandwich bread for a teaparty, but you can cut the sandwiches into any shape you wish – squares, rectangles, triangles – or use cookie cutters for shapes – hearts, flowers, starts, etc.
- Mayonnaise can be changed in a variety of ways to dress up a sandwich: To a cup of mayonnaise, add 2 tsp Dijon mustard OR 1 Tbsp freshly chopped chives OR 2 tsp grated lemon rind or orange peel. (From The Book of Afternoon Tea by Lesley Mackley)
- Butter can also be dressed up… to a stick of softened butter, fold in until the mixture reaches a creamy consistency: 4 ripe, hulled and mashed strawberries, OR 1 Tbsp freshly chopped tarragon or mixed herbs, OR 2 Tbsp honey with grated lemon rind. (Also from The Book of Afternoon Tea by Lesley Mackley)
- Cream cheeses too… to an 8 oz. package of softened cream cheese, mix in: 1/4 cup chopped dates OR 1/4 cup chopped walnuts, hazelnuts, pecans, almonds or raisins, OR 2 Tbsp chopped chives, OR 1/4 cup raspberry preserves, OR 2 Tbsp diced scallions.
- Other variations include:
- Curried chicken with walnuts on white bread
- Tomato with basil on pumpernickel with pesto mayo
- Avocado with sprouts and walnuts on whole wheat bread
- Stilton cheese crumbled over pear slices on oatmeal bread
- Honey ham with thin pineapple slices on dill bread
- Asparagus spears with lemon mayo on wheat bread
- Cream cheese with walnuts on date nut raisin bread
- Sliced hard-boiled eggs with cracked black pepper and lettuce on wheat bread with herb mayo and pepper on wheat
2nd Course – Tea Breads, Muffins and Scones
Nana’s Zucchini Bread
(From my husband’s Nana, bless her heart)
3 eggs
1 c. oil
2 c. sugar
2 c. raw, unpeeled, grated zucchini
1 tsp vanilla
2-1/2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1 Tbsp cinnamon
1 tsp salt
1 c. chopped nuts (optional)
3/4 c. raisins (optional)
Preheat oven to 350F. Grease and flour 2 loaf pans.
Beat together eggs, oil and sugar. Mix in zucchini and vanilla.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Gradually add dry ingredients to wet ingredients. Mix well. Add nuts and/or raisins if desired.
Pour mixture into loaf pans. Bake for 1 hour or until browned and slightly cracked on top. Remove from pans within a couple of minutes and cool on racks.
Makes 2 loaves
Note: Bread freezes well…. As a variation with less sugar, reduce sugar to 1 cup and increase cinnamon to 1-1/2 Tbsp and add 1/2 Tbsp nutmeg…. Another variation to the original recipe is adding chocolate chips instead of raisins.
Banana Bread
(From Whole Foods for Babies and Toddlers by Margaret Kenda)
2 or 3 ripe bananas
1/3 c. butter
1/3 c. honey or 2/3 c. sugar
1 egg, beaten
1-3/4 c. flour
2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350F. Grease or oil and flour 1 loaf pan. Slice bananas and mash them with a fork to make 1 cup mashed banana (or put them in a small food processor if you have one).
Melt the butter on the stovetop or in the microwave.
In large bowl, combine butter and honey or sugar. Use an electric mixer if you wish. Add the egg.
In a separate bowl, combine flour, baking powder and baking soda.
Mix dry ingredients into wet ingredients, then stir in the mashed bananas.
Pour mixture into loaf pan. Bake for 45 minutes or until knife inserted comes out clean.
Remove from pan and cool on wire rack.
Makes 1 loaf
Variations: Add 1/2 c. chopped walnuts and/or chocolate chips… Also can be made into muffins, cooking time approximately 30 minutes.
Scones
(From The Book of Afternoon Tea by Lesley Mackley)
I really like this recipe because you can either make the rolled and cut scones that are traditional or if you’re lazy like me, drop scones which are a lot easier and just as tasty. You can also make it the way the original recipe recommends (below) or use a food processor to mix just as easily.
2 c. self-rising flour, plus extra for dusting
1 tsp baking powder
1/4 c. butter, chilled
5 tsp sugar
2/3 cup milk (or soy milk)
Preheat oven to 425F. Dust a baking sheet with flour.
*Into a bowl, sift flour and baking powder, then stir to mix. Cut in butter, then stir in sugar. Make a well in the center of the mixture and pour in milk. Using a knife, mix together until dough is soft, but not sticky. Turn out dough onto a floured surface and knead lightly. Pat dough out to 1/2 inch thick. Using a 2-inch round cookie cutter, cut out approximately 12 scones. Arrange on prepared baking sheet and dust the tops with flour. Bake 10-12 minutes until well risen and light brown. Transfer to a wire rack and cool with a cloth while cooling.
Makes 12 scones
*I put all of the ingredients into my food processor until it makes a big ball of dough. I don’t knead it at all and then use a spoon to drop lumps of dough to whatever size I want onto the cookie sheet about 2 inches apart. No need to dust tops with flour with this method. They aren’t pretty per sé but they are very tasty, especially right out of the oven.
1-1/2 c. all-purpose flour
1-1/4 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 c. mashed pumpkin (fresh or canned)
1 c. brown sugar
1/2 c. buttermilk (or soy milk)
1 egg
2 Tbsp butter, softened
1/2 c. chopped walnuts, optional
Preheat oven to 350F. Grease and flour 1 loaf pan.
Sift all dry ingredients together. Stir in pumpkin, brown sugar, buttermilk or soy milk, egg and butter. Add nuts if desired. Mix well. Pour dough into loaf pan. Bake for 1 to 1-1/2 hours depending on your oven.
Makes 1 loaf
Wedding Cakes (or Russian Teacakes)
(From Betty Crocker’s Picture Cookbook by Betty Crocker – the I think 1950s edition I inherited from my Gramma)
1 c. butter, softened
1/2 c. sifted powdered sugar
1 tsp. vanilla
2-1/4 c. all-purpose flour
1/4 tsp salt
3/4 c. finely chopped walnuts or pecans
Mix butter, powdered sugar and vanilla together. Stir in flour and vanilla. Then mix in nuts until thoroughly combined. Chill dough.
Preheat oven to 400F. Roll dough into 1″ balls. Place on ungreased baking sheet (cookies do not spread while cooking.) Bake until set, but not brown. While still warm, roll in powdered sugar. Cool on wire racks. Then roll in sugar again.
Makes 24 cookies
Crust:
1 c. butter, chilled
2 c. flour
1/2 c. powdered sugar
Filling:
4 eggs, beaten
2 c. sugar
1/2 c. fresh lemon juice
1 tsp lemon zest
1/2 tsp salt
1 tsp baking powdered
1/4 c. flour
Powdered sugar for sprinkling
Preheat oven to 350F with rack in middle position. Grease a 9×13 pan.
Cut each stick of butter into 8 pieces. Pulse in the food processor with the flour and powdered sugar until it looks like coarse cornmeal. Spread it out into greased pan and pat it down with your hands.
Bake for 15-20 minutes or until golden around the edges. Remove from oven.
Mix eggs with sugar. Add lemon juice and zest. Mix in salt and baking powder. Then add flour and mix thoroughly.
Pour this mixture on top of the baked crust and put back into oven. Bake at 350F for another 30-35 minutes. Then remove from oven and sprinkler on additional powdered sugar.
Let cool thoroughly and cut into 2″ squares.
Makes about 20 bars
Note: Can be cooked ahead of time and frozen before cutting and serving.
Toasted Almond Macaroon Cookies
(From 1st Traveler’s Choice Internet Cookbook)
1 c. slivered blanched almonds, lightly toasted
2/3 c. granulated sugar
1 Tbsp all-purpose flour
1 egg white (use a large egg)
1-1/4 tsp vanilla extract
1/4 tsp almond extract
about 16 whole almonds
Preheat an oven to 350F. Line a baking sheet with aluminum foil. Place the slivered almonds in a food processor fitted with the metal blade and process finely (do not process to a paste.) Add the sugar and flour and process to a powder. Add the egg white, vanilla extract and almond extract, and process until a wet paste forms. Using damp hands, roll the dough between your palms to form 1 inch balls. Place on the prepared baking sheet, spacing 2 inches apart. Place a whole almond in the center of each. Bake until just beginning to brown, about 10 minutes. Let cool on the baking sheet on a wire rack for 10 minutes. Gently peel off the foil and transfer the cookies to the rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
Makes 16 cookies
Note: If macaroons are a bit dry, place in airtight container with an apple slice overnight to soften…. This is a good recipe to make with kids too.
Summer Cake
(From The Book of Afternoon Tea by Lesley Mackley)
3/4 c. butter, softened
3/4 c. sugar
3 eggs, beaten
1-1/2 c. self-rising flour
4 tsp boiling water
1/3 c. unsalted butter, softened
1-3/4 c. powdered sugar, sifted
1 tsp vanilla extract
2 tsp lemon juice
Crystallized flowers to decorate if you wish
Preheat oven to 350F. Grease 2 8-inch round cake pans and line bottoms with waxed paper. In a bowl, beat together butter and sugar until light and fluffy. Gradually beat in eggs, then fold in flour. Stir in the boiling water to make a soft batter.
Divide batter between prepared pans. Bake 25-30 minutes, until cakes are lightly browned and spring back when pressed. Cool in pans 5 minutes, then turn out cakes, peel off lining paper and transfer to wire racks to cool.
To make filling, in a bowl, beat together butter and 3/4 c. powdered sugar. Stir in vanilla. Sandwich cakes together with filling.
To make icing, in a bowl mix together 1 c. powdered sugar, lemon juice and enough water to make a good consistency for spreading. Spread frosting over cake top and decorate with crystallized flowers.
Strawberry Shortcakes
(From The Book of Afternoon Tea by Lesley Mackley)
2 c. all-purpose flour
1 Tbsp baking powder
5 tsp sugar
1/3 c. butter, chilled
1/3 c. milk (or soy milk)
Filling:
1-1/2 lbs. strawberries
1/4 c. sugar
1-1/4 c. whipping cream
Preheat oven to 425F. Grease a baking sheet. Into a bowl, sift flour and baking powder.
Stir in sugar. Cut in butter until mixture resembles bread crumbs. Pour in milk and mix to form a soft dough. Turn out dough onto a lightly floured surface, then roll out to 1/4 inch thick. Cut into 8 (3-inch) circles. Place on prepared baking sheet. Bake 10 to 12 minutes, until golden-brown. Slice most of the strawberries, reserving a few for decoration.
In a bowl, mix together sliced strawberries and sugar. In another bowl, whip cream until soft peaks form.
Split shortcakes in half while still warm. Spread bottom halves with 2/3 of the cream. Cover cream with sliced strawberries and top with other shortcake halves. Add a swirl of cream to each one and decorate with reserved strawberries.
Makes 8
Honey Madeleines
(From The Book of Afternoon Tea by Lesley Mackley)
1/4 c. butter
2 eggs
1/4 c. sugar
1 Tbsp honey
1/2 c. all-purpose flour
1/2 tsp baking powder
Powdered sugar for finishing dusting
Preheat oven to 375F. Lightly butter 12 madeleine molds*. In a small saucepan over low heat, melt the butter, then cool.
In a bowl, beat eggs and sugar until pale and thick. Stir in melted butter and honey. Sift flour and baking powder onto egg mixture, then fold in.
Spoon mixture into prepared molds. Bake 10 minutes until light golden-brown. leave in molds 2 minutes, then turn out and transfer to a wire rack to cool. Dust lightly with powdered sugar.
*Note: If you don’t have madeleine molds, use tartlet pans.
Makes 12
The Ultimate Brownie
(From the wallwords.com catalog)
8 1-oz. squares of unsweetened chocolate
1 c. butter
5 eggs
3 c. sugar
1 Tbsp vanilla
1-1/2 c. flour
1 tsp salt
2-1/2 c. chopped pecans or walnuts
Preheat oven to 375F. Grease a 9×13 pan.
Melt chocolate and butter in a saucepan over low heat. Set aside. With a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate/butter mixture, flour, salt and nuts until just mixed. Pour into greased pan. Cook for 30-40 minutes. Cool and cut into 2″ squares. Dust with powdered sugar if you like.
Makes 24
Note: Can be cooked ahead of time and frozen, then cut and served at a later time.
Berry Clafouti
(From Sunset Magazine April 2007)
As easy to make as a pancake, this classic French dessert involves pouring a simple batter over fruit and baking until puffed and golden brown. The fruit rises to the top leaving a soft layer whose texture falls somewhere between custard and cake.
1/2 Tbsp butter
8 oz. strawberries, hulled and halved lengthwise (or raspberries or pitted cherries)
2 tsp cornstarch
3 eggs
1 c. milk
2/3 c. flour
1/4 c. granulated sugar
1-1/2 tsp. vanilla
1/4 tsp. salt
Powdered sugar
Preheat oven to 350F. Grease a 2-qt. baking or gratin dish with butter. Toss strawberry halves (raspberry or cherry) with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.
In a blender, whirl eggs, milk, flour, granulated sugar, vanilla and salt 15 seconds. Pour batter over strawberries (raspberries or cherries).
Bake until puffed, golden brown and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.
Makes 4 to 6 servings
Chewy New England Maple Cookies
(From Yankee Grocery.com)
1-1/2 c. all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 c. butter
1 c. brown sugar, packed
1 egg
1/2 c. pure maple syrup
1/2 tsp vanilla extract
1 c. flaked coconut
Preheat oven to 375F. Lightly grease cookie sheets.
In medium bowl, combine flour, baking powder and salt; set aside.
In mixing bowl, cream butter and brown sugar until fluffy. Beat in egg, maple syrup and vanilla until well mixed. Stir in flour mixture until just mixed and then stir in coconut.
Drop mixture by tablespoonfuls 2″ apart onto prepared baking sheets. Bake for 10 to 12 minutes or until golden brown. Transfer to wire racks to cool. Store in airtight container.
Makes about 3 dozen
Gingerdoodles
(From one of my son’s 1st grade teachers, bless her heart)
2-1/4 c. all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 c. butter, softened
1 c. white sugar
1 egg
1 Tbsp water
1/4 c. molasses
2 Tbsp white sugar
Preheat oven to 350F. Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, then stir in water and molasses. Gradually stir sifted ingredients into molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place cookies 2″ apart onto ungreased cookie sheets, and flatten slightly.
Bake for 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in airtight container.
Makes 24
Butterscotch Brownies (or Blondies)
(From Betty Crocker’s Picture Cookbook by Betty Crocker – the I think 1950s edition I inherited from my Gramma)
1/4 c. butter
1 c. brown sugar, packed
1 egg
3/4 c. all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 c walnuts, chopped
Preheat oven to 350F. Grease 8″ pan. Melt butter over low heat. Remove from heat and stir in brown sugar until blended. Cool. Stir in egg.
In separate bowl, sift together flour, baking powder and salt. Add dry ingredients into butter/sugar/egg mixture. Then stir in vanilla and nuts.
Spread dough into pan. Bake until, when touched lightly with finger, only a slight imprint remains, about 25 minutes. Cut into bars while still warm, if you wish.
Can be frozen and thawed for later serving. Or stored in an airtight container for several days.
Makes about 18 bars
I hope you enjoy trying some or all of these recipes!
Next time… Invitations!
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