The sweet with the cup of tea. The crowning jewels at any tea party.

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

By |2015-09-29T13:33:27-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Brown Sugar Tea Bread

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.

By |2015-10-22T14:46:41-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Beth’s Toffee Dip

Raw Avocado Pudding

Absolutely amazing recipe from Rachel Almstedt with www.PrayLiveEat.com. We enjoyed this at our Healthy Tea Party.

Raw Avocado Pudding

  • 1 avocado
  • 1/2 cup of coconut milk
  • 3 Tablespoons of cocoa powder
  • 2 Tablespoons of raw honey
  • 1 teaspoon of vanilla
  • 1-2 drops of mint extract
  • Blend all in a food processor unil smooth. Chill – serve cold.

By |2015-09-29T13:34:05-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Sweets|Comments Off on Raw Avocado Pudding

Peach Torte

Peaches and cream in layers – over a graham cracker crust. We served this outstanding dessert at several of our summer tea parties.

  • 2 1/2 cups graham cracker crumbs
  • 2 cups sugar, divided
  • 3/4 cup melted butter
  • 1 – 8 oz softened cream cheese
  • 1 cup confectioners’ sugar
  • 1 – 8 oz frozen non-dairy whipped topping, thawed
  • 2 teaspoons vanilla extract
  • 3 1/2 cups thinly sliced ripe peaches (or 1 package frozen, thawed)
  • 1 1/4 cups water
  • 4 Tablespoons
  • 3 oz box peach flavored gelatin
  • 1 – 12 oz container frozen non-dairy whipped topping, thawed
  • Sliced peaches for garnish
  • 1. In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar and butter. Press into bottom of 13x9x2″ baking dish.
    2. In a medium bowl, combine cream cheese and confectioner’s sugar. Beat at medium speed until smooth. Beat in 8 oz. whipped topping and vanilla. Spread over graham cracker layer.
    3. In a medium bowl, combine peach slices with 1/4 cup sugar. Omit sugar if using frozen peaches. Place peach slices evenly over cream cheese.
    4. In a medium saucepan, combine water, remaining 1 1/4 cup sugar and flour. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in peach gelatin; let cool completely. Spread over peach layer.
    5. Spread 12 oz whipped topping over gelatin layer.
    6. Garnish with peaches.

By |2015-09-29T13:32:04-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Peach Torte

Orange Cream Cheese Spread

Orange Cream Cheese Spread
A tasty spread that makes a delicious sweet sandwich filling or a topping for scones, breads, bagels and more.

  • 8 ounces softened cream cheese
  • 1/4 cup grated orange rind
  • juice of 1 orange
  • 3 tablespoons sugar
  • Using a mixer, combine all ingredients and spread on anything!

    This yummy and versatile recipe comes from A Tea for all Seasons by Shelley and Bruce Richardson

By |2015-09-29T13:32:10-05:00March 10th, 2015|Recipe Box, Tea Party Condiments, Tea Sweets|Comments Off on Orange Cream Cheese Spread

Dulce de Leche or “Sweet Milk”

Dulce de Leche “Sweet Milk”
We made this delicious treat for our Argentina Cultural Tea Party. We used this delicious recipe for the soft middle of the Alfajores or “cornstarch cookies”.

  • Preheat oven to 425°
  • Pour 2 – 14 oz. cans of sweetened condensed milk in 10″ glass pie plate. Mix in a few flecks of sea salt
  • Cover pie plate with heavy duty aluminum foil
  • Immerse pie plate in another baking dish with hot water approximately 1/2″ distance up the side of the pie plate
  • Bake 1 1/2 hours. The milk will brown and caramelize.
  • Super yummy for cookies, Brenda’s Signature Scones, or top of ice cream.
By |2015-09-29T13:34:14-05:00March 10th, 2015|Recipe Box, Tea Party Condiments, Tea Sweets|Comments Off on Dulce de Leche or “Sweet Milk”

Lemon Mousse Tartlets

Lemon Mousse Tartlets

    Gingersnap Crust

  • 2 1/2 cups gingersnap cookie crumbs
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 10 Tablespoons melted butter (more if needed)
  • Preheat oven to 325°
    Combine above ingredients and press into mini cheese cake pans (about 1/2 way up sides)

      Lemon Mousse

    • 1 package unflavored gelatin
    • 1/4 cup cold water
    • 3/4 cup sugar
    • 2 teaspoons fresh lemon zest
    • 3/4 cup fresh lemon juice
    • 4 eggs yolks
    • 1 teaspoon vanilla
    • 1 1/4 cup heavy whipping cream
    • 1/4 cup powdered sugar
    • 1/4 teaspoon lemon extract
    • Fresh raspberries for garnish
    • Soften gelatin in water – let stand about 15 minutes. In another bowl, combine sugar, lemon zest, lemon juice, egg yolks, and vanilla. Whisk over medium heat until mixture thickens. Approximately 160°
      Add into this mixture softened gelatin. Whisk until smooth about 1 minute. Chill.
      Beat cream until foamy – gradually add powdered sugar and beat till soft peaks. Add lemon extract. Fold cream into cooked/chilled lemon mixture in 4 batches. Combine well.
      Chill at least 3 hours. Spoon into prepared gingersnap shells. Fresh raspberries on top.
      We found this wonderful recipe in Tea Time Magazine from May 1, 2007.

By |2015-09-29T13:34:30-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Lemon Mousse Tartlets

Indoor S’Mores Cheesecakes

Indoor S’Mores Cheesecakes

  • 2 1/4 cup graham cracker crumbs
  • 1/4 cup sugar, heaping
  • 1/2 cup melted butter
  • 1 beaten egg white
  • 12 oz cream cheese (1 1/2 packages)
  • 1/4 cup sugar, heaping
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 oz bittersweet chocolate square, melted
  • jumbo marshmallows
  • Preheat oven to 350°. Combine first 4 ingredients. Press into mini cheesecake pans, Bake for 3 minutes. Set aside. Increase oven to 375°.
    Beat cream cheese till smooth, gradually adding sugar and cocoa. Beat in eggs one at a time. Stir in vanilla and melted chocolate. Fill graham cracker crusts, about 2/3 full. Bake for 6-8 minutes till set. Cool on rack for 20 minutes.
    Freeze for 1 hour. Just before serving add 1 large marshmallow on top and broil until lightly browned. Serve immediately.

By |2015-09-29T13:34:50-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Indoor S’Mores Cheesecakes

Double Chocolate Walnut Cookies

Double Chocolate Walnut Cookies
Served along with Apple Crumble Bars these cookies pack a power punch of decadent chocolate. Another favorite from Tea Time Magazine!

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 salt
  • 1/2 cup softened butter
  • 3/4 cup dark brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 3/4 teaspoon vanilla
  • 1/2 cup semisweet chocolate, chopped
  • 1/2 cup toasted walnuts, chopped
  • Combine flour, cocoa, baking powder and salt – set aside.
    Cream butter, brown sugar and sugar till fluffy. Add and combine egg and vanilla, gradually add flour mixture. Stir in chocolate and walnuts.
    Bake at 375° for approximately 8-9 minutes, till edges are crispy. Cool on baking sheet for 1 minute before transferring to cooling rack. I like to line my baking sheet with baking liners.
    Heat 1/4 cup heavy whipping cream. Add approximately 1/2 cup chopped semi-sweet chocolate. Let stand till chocolate melts. Whisk till thick and smooth. Frost top of cookie & sprinkle with chopped walnuts.

By |2015-09-29T13:38:31-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Double Chocolate Walnut Cookies