Here are a few recipes you might enjoy for spring and tea parties. :) You could have a spring tea party with your sisters or friends!
Cucumber Tea Sandwich Recipe
Cucumber sandwiches are still the quintessential tea sandwich recipe. No tea party recipe page would be complete without them.
1 large cucumber, peeled and sliced very thinly
3/4 cup soft butter
2 teaspoons minced fresh garlic
20 slices bread
1 tablespoon lemon juice
1 tablespoon olive oil
Pepper to taste
Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours. Then combine the butter and garlic and apply to 1 side of each slice of bread. In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well. Arrange the cucumber on 10 of the bread slices, top with the other 10 slices, remove the crusts, and quarter. Serve immediately. Makes 40 tea sandwiches.
Almond Chicken Salad Sandwiches
Combine 3/4 cup butter, 2 teaspoons lemon juice, a pinch of salt, and 1/2 cup fresh basil leaves or 2 tablespoons dried basil.
1 cup finely chopped cooked chicken meat
1/2 cup mayonnaise
1/2 cup slivered almonds
Salt and pepper to taste
20 slices bread, your choice
Combine the filling ingredients. Spread each slice of bread with a thin layer of the butter mixture. Add the filling to half the bread slices and top with the other half, buttered sides in. Remove the crusts and cut the sandwiches as desired. Makes 40 tea sandwiches.
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (76 grams) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whipping cream or milk
Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.
Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.
These scones freeze very well.
Makes about 10 - 2 1/2 inch (6.5 cm) round scones.
3 large eggs
1/3 cup plus 1 tablespoon (75 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (85 grams) all purpose flour
2 tablespoons (1 ounce) (28 grams) unsalted butter, melted
1 1/4 cups (300 ml) milk
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
1/8 cup (20 grams) all-purpose flour
Scant 3 tablespoons (20 grams) cornstarch
1 teaspoon vanilla extract
3 ounces (90 grams) semisweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottom of an 8 inch (23 cm) cake pan with parchment paper.
In your electric mixer, fitted with the paddle attachment, beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Whisk about 1/2 cup of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter. Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.
Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan bring the milk to boiling over medium heat. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.
Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Set aside. Bring the cream just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.
To Assemble: With a serrated knife slice the cake in half horizontally. Remove the top half and set it aside. Place the bottom half on your serving plate, cut side up. Pour or spoon the pastry cream onto the cake, spreading to make an even layer. Place the top half of the cake (cut side down) onto the filling.Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake. Refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.
(NOTE: This is challenging, girls. If you do it, let us know how it went! ~Liv)
- 5 Lipton Tea bags
- 3 Quarts water
- 1 Cup Sugar
- 1 46 oz can Pineapple Juice
- 1 Quart Orange Juice
- 2 Lemons
- Mint leaves (optional)
In a saucepan over medium heat put 1 quart of the water and the 5 tea bags; bring just to a boil. Take out the tea bags. Put sugar in a 1-gallon tea pitcher; pour the hot brewed tea over the sugar and stir till dissolved. Then add Orange juice, pineapple juice, remaining water, and squeeze 1 lemon into mixture. Pour into tea glasses; garnish with lemon slices and mint.
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