Recipe: Tea Party Recipes (23)

recipelink.com Chat Room Recipe Swap
04-07-2000 - 23 Tea Party Recipes

J-M,.ME (08:50:22) : A DIFFERENT APPLE PIE

fill 10 inch pie plate 2/3 full with sliced peeled apples.
Sprinkle 1 tablespoon of sugar and 1 tablespoon of cinnamon over the top.

In a small bowl combine:
* 1 cup flour
* 1 cup sugar (brown or white or combination)
* 3/4 cup of oats (not instant) or ground walnuts
* 1 pinch salt
* 1 egg
* 3/4 cup melted butter or margarine (oil does not work in this recipe)

mix well. It will be very thick. Spread over apples. Bake at 350 for about 45 minutes or until browned on top.

J-M,.ME (08:41:33) : BACON STUFFED AVOCADOS

4 unpeeled avocados
lemon juice
8-10 slices bacon, cooked crisp
and crumbled
1/2 cup butter
1/4 cup ketchup
1/4 cup sugar
1/4 cup wine vinegar
1 TBSP soy sauceCut avocados in half lengthwise, remove pit and brush with lemon juice. Fill the holes from the pit with the bacon.
Combine remaining ingredients in a small saucepan, bring to a boil and spoon hot sauce over avocados. Serve immediately.
Serves 8

J-M,.ME (08:11:19) : INSTANT CHOCOLATE PUDDING CAKE

1 Pre-made Angel Food Cake
1 Box Instant Chocolate Pudding
1 Teaspoon Vanilla
1 Cup of Milk
3/4 Cup Whipping Cream
1or2 Teaspoons Instant Coffee

Slice cake into thin layers. Fill each layer and frost the cake with the
following:

Whip pudding with milk and cream
Add vanilla and instant coffee

Sprinkle with shaved chocolate for a nice finishing touch.

I find this cake to be best after it has sat in the fridge for an hour or two.
I have loved this since I was just a toddler.J-M,.ME (07:55:02) : This is always a hit!(but NOT for the kids!!)

CHOCOLATE RUM CAKE

1 18 1/2 oz. pkg. chocolate cake mix
1 pkg. (4 - serving size) Jell-O Chocolate
Instant Pudding and Pie Filling
4 eggs
1/2 cup BACARDI dark rum *
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup slivered almonds (optional)

Filling:
1 pint (2 cups) heavy cream
1/3 cup of unsweetened cocoa
1/2 cup confectioners' sugar
1 tsp. Vanilla
1/2 cup BACARDI dark rum * Preheat oven to 350 F. Grease and flour two 9" layer cake pans. Combine all
cake ingredients together in large bowl.
Blend well; then beat at medium mixer speed 2 minutes. Turn into prepared pans.
Bake 30 minutes or until cake tests done. Do not underbake. Cool in pans
10 minutes. Remove from pans; finish cooling on racks. Split layers in
half horizontally. Stack. Spread 1 cup filling between each layer and over top of
cake. Keep cake chilled. Serve cold.

Optional: garnish with chocolate curls.

For Filling: combine cream, cocoa, sugar
and vanilla in large mixer bowl. Beat
until stiff. Fold in rum. Makes 4 cups.*Unless otherwise specified, recipes
suggesting use of
BACARDI light or dark rum or Gold Reserve
Rum refer only to 80 proof rum.

J-M,.ME (07:52:16) : Borrowed from the Swap at Epicurious...

Chewy Oatmeal Cookies

From Claire In Kelsey, who got it from Alice
Poe, who got it from Agnes M. Wilson

3/4 cup butter, softened (don't use
margarine, it doesn't work right)
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups oats
1/2 cup Angel Flake coconut (I don't use the
coconut, but I hear it makes them really
chewy - no one in my house except me likes
coconut)

Cream butter, sugar and brown sugar in mixing
bowl until light and fluffy. Beat in eggs
and vanilla. Sift in flour, baking powder,
baking soda and salt ; mix well. Add oats,
nuts and coconut; mix well. Chill for 2
hours. Roll dough into small balls. Place
on cookie sheet. Bake at 350 degrees for 8
to 10 minutes or until golden brown. Remove
to wire rack to cool. Yield: 4 dozen.

J-M,.ME (07:49:58) : CHOCOLATE MINT COOKIES

3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt

1 1/3 cups (2 sticks plus 5 TBS) unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
2 TBS whole milk

2 bags (13 oz size) chocolate covered peppermint
patties (about 55 candies, unwrapped)

IN A MEDIUM BOWL - combine first four ingredients.
IN A LARGE BOWL - with electric mixer on high, beat butter
sugar until light and fluffy.
ADD eggs and vanilla; beat until well blended.
REDUCE SPEED to low. gradually add dry ingredients.
ADD milk and blend for a little more.
DIVIDE dough into 2 pieces (dough will be soft)
WRAP each piece in plastic wrap and refrigerate at least one
hour until firm OR freeze up to two weeks.

PREHEAT oven to 350 F.
LIGHTLY GREASE baking sheets. Shape small portion of dough around
each peppermint patty, completely covering the candy.
PLACE on prepared sheets; flatten slightly and lightly crimp edges with
tines of fork.
BAKE 10 - 12 minutes, until just set.
REMOVE to wire racks to cool.
STORE tightly covered.

Makes about 55 cookies
(unless your husband eats the peppermint patties BEFORE they make it into
the cookie dough!)

Shelby,IA (05:48:18) : Better Than Sex Cake

1 German Chocolate cake mix, bake according to pkg
1 can(14oz) Eagle Brand sweetened condensed milk
1 jar(12.25oz) caramel ice cream topping
1 12oz container of Cool Whip

Bake cake. After cake is baked poke holes in cake; mix caramel topping and sweetened condensed milk together, then pour over cake. Cool. Frost with cool whip. Shave pieces of a Hershey bar and sprinkle on top

Sara/AL (05:33:16) : Everybody's Favorite Lemon Squares

1 box lemon cake mix with pudding (Pillsbury)
1/2 cup melted butter (1 stick)
3 eggs
1 box confectioners sugar (16-ounces)
1 package (8-ounce) cream cheese, softened
1 teaspoon lemon flavoring1. Combine cake mix, butter and one egg. Batter will be thick. Grease 9 x 13-inch baking dish. Press dough into pan.
2. Blend confectioners sugar, cream cheese, 2 eggs and lemon flavoring. Mix well and pour over cake dough.
3. Bake at 350 degrees for 35 to 40 minutes. Cool one hour at room temperature. Cut into squares. Cover and cool in refrigerator overnight.

Serves 8

KellyWA (02:52:21) : Chocolate-Caramel Bread Pudding

9 slices white bread
1 large cooking apple
1/3 cup semisweet chocolate pieces
1/3 cup chopped pecans
12 vanilla caramels
3 cups fat free MILK
1 tablespoon butter
3 slightly beaten eggs
1/2 cup packed brown sugar
2 teaspoons vanilla
1/4 teaspoon salt
Ice cream or whipped cream (optional)

1. Cut bread into cubes (about 7 cups). Peel and chop apple. Spread bread
cubes in a lightly greased 2-quart rectangular baking dish. Sprinkle with
chopped apple, chocolate pieces, and pecans.

2. In a medium saucepan combine caramels, 1 cup of the fat free milk, and the butter. Cook and stir over medium-low heat until caramels are melted.

Add remaining fat free milk; heat until mixture just begins to bubble around
edge of pan. Remove from heat.

3. Slowly stir milk mixture into beaten eggs. Stir in brown sugar, vanilla, and salt. Pour over bread mixture; press lightly with back of a large spoon to moisten bread cubes.

4. Bake in a 350 oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Serve warm. If desired, top with ice cream or whipped cream.

Makes 8 servings.

Donna-Gaylord,.MI (11:52:27) : CHUNKY CRAN-NUT COOKIES

Makes 24 cookies
1/4 cup margarine softened
1/2 cup firmly packed light brown sugar
1 TBS Honey
1 tsp vanilla extract
2 egg whites
1 Cup all-purpose flour
1/2 tsp baking soda
1 Cup chopped fresh or frozen cranberries, thawed
3/4 cup old-fashioned rolled oats
3 TBS walnuts (optional)
1 tsp grated orange peel

1. Preheat oven to 350 degrees. Spray 2 nonstick baking sheets with cooking spray. Set aside

2. In a medium bowl, using an electric mixer set on med. speed, beat margarine, brown sugar, honey and vanilla until smooth. Beat in egg whites. Mix well. Beat in the flour and baking soda

3. Using a wooden spoon, stir in cranberries, oats, walnuts, and orange peel until well blended.

4. Drop batter by tablespoons, 1-inch apart, on prepared baking sheets. Bake until centers are set, about 10 minutes. Place baking sheets on wire racks and cool for three minutes. Transfer cookies to racks and cool completely

recipelink.com (11:08:21) : Rumaki
Posted By: Sandy from OH
Date: December 21st 1997
Board: Holiday Cooking Club

12 whole chicken livers, halved
12 slices bacon, halved
24 canned water chestnut slices
12 scallions, halved lengthwise

cup soy sauce or tamari sauce
teaspoon curry powder
teaspoon ground ginger
1 scallion, sliced thinly crosswise and separated into rings

1.Place one chicken liver half in the center of one bacon slice half. Top with one slice of water
chestnut and one scallion half. Wrap bacon around the chicken liver, water chestnut and
scallion, securing the whole thing with a toothpick. Place in shallow non-reactive (glass or
plastic) container. Repeat with remaining chicken livers, bacon, water chestnuts and scallions.
2.Combine the soy or tamari sauce, curry powder, ginger, and thinly slice scallion rings. Pour
over the chicken livers, cover and refrigerate at least 4 hours, up to overnight.
3.When ready to cook, drain marinade, reserving. Broil till bacon is crisp and liver is cooked
through. In the meantime, bring the marinade to boil for at least 3 minutes. Serve the rumaki,
passing the hot marinade.

Makes 24 appetizers.

calliope,.NY (10:42:40) : I haven't tried this...but I'm going to!

SMOKED GOUDA, BACON AND LEEK FRITTATA

8 bacon slices
2 large leeks (white and light green parts only), coarsely chopped

3 eggs
3/4 cup milk
1/2 cup all purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon sugar

1 cup firmly packed shredded smoked Gouda (about 4 ounces)

Preheat oven to 425 F. Using heavy 10-inch nonstick ovenproof skillet, fry
bacon over medium-high heat until brown and crisp. Transfer to paper towels
to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings from
skillet. Add leeks to skillet and saut over medium heat until tender and
beginning to brown, about 8 minutes.

Combine eggs, milk, flour, mustard and sugar in processor and blend until
smooth. Season with salt and pepper.

Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda
over. Transfer to oven and bake until pancake puffs and cheese melts, about
15 minutes. Loosen pancake from skillet. Cut into wedges and serve.

4 servings

calliope,.NY (10:39:48) : OLIVES BRUSCHETTA

1 Spanish onion, thinly sliced
1/2 cup chopped green olives with pimento
1 cup crumbled goat cheese
olive oil for brushing
loaf of Italian bread

BLACK-OLIVE PASTE

Makes about 1 1/4 cups
1 cup pitted black olives
1-large tsp. anchovy paste
3 garlic cloves
1 tablespoon mixture fresh rosemary,parsley
sage, thyme and oregano
1/2 teaspoon freshly ground black pepper
1/2 cup virgin olive oil

Make in a food processor, adding oil last

Slice the bread and toast it. Brush it with olive oil, spread it with olive paste, lay on the onions slices, sprinkle with chopped green olives and goat cheese. Broil, but not too close to the heat till goat cheese is golden.

Shelby,IA (10:39:09) : Summer Tea

6 cups strong tea
1 cup sugar(while tea is hot)
1 can frozen lemonade
4 can water
2-1/2 cup pineapple juice

Mix together, freeze, then serve as slush.

calliope,.NY (10:31:26) : ROSEMARY SHRIMP

4-garlic cloves minced
2-Tbsp. fined minced fresh Rosemary
Fresh ground black pepper
1/2-cup dry white wine
1/4-cup fresh lemon juice
1/2-cup olive oil
2-lbs. cleaned and shelled shrimp

Heat the olive oil and saute the shrimp until they have just turned pink....don't overcook. Add the other ingredients and heat till just heated thru. Remove from heat and transfer right away to a shallow dish that will hold all the shrimp in one layer. Serve them once they've cooled a bit or let them marinade in the sauce just overnight for serving the next day.
Serve them with toasted parmesan bread and some apple slices.

calliope,.NY (10:22:59) :
SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH

For a nice presentation, garnish the plates with thin cucumber slices,
watercress sprigs and some radishes.

1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar

4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons cr me fra che or sour cream
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 tablespoon drained capers
12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x
3 3/4 x 1/4 inches, available in the refrigerated deli section of many
supermarkets)
6 ounces thinly sliced smoked salmon

Mix red onion, sugar and vinegar in small bowl. Let stand 10 minutes.

Meanwhile, mix cream cheese, chives, cr me fra che, dill and capers in
another small bowl. Spread each bread slice with about 1 tablespoon cheese
mixture to cover. Divide salmon about 8 bread slices. Sprinkle about 1
tablespoon red onion mixture atop salmon on each bread slice. Top each of 4
salmon-topped bread slice, salmon side up. Top each stack with 1
cheese-covered bread slice, cheese side down, forming a total of 4
three-layer sandwiches. Cut each sandwich into 4 triangles.

4 Appetizer Servings

Bon App tit
May 1996

Shelby,IA (10:19:00) : Curry Chicken Croissants

2-1/2 cup cubed cooked chicken
1/2 cup chopped walnuts
1/3 cup finely chopped celery
2 Tbsp grated onion
1/2 cup mayonnaise
2 Tbsp sour cream
3/4 tsp curry powder
1/8 tsp Cajun seasoning
Lettuce leaves
4 to 6 croissants, split

In a food processor or blender, process chicken until finely chopped. Transfer to a large bowl; add walnuts, celery and onion. In a small bowl, combine mayonnaise, sour cream, curry powder and Cajun seasoning; mix well. Pour over chicken mixture and stir well. Refrigerate for a least 1 hour. Place lettuce and about 3/4 cup chicken mixture on each croissant. Yield: 4-6 servings.

Shelby,IA (10:12:09) : Curried Tuna Sandwiches

1 can(6oz) tuna, drained & flaked
1/4 cup chopped apple
2 Tbsp raisins
2 Tbsp mayonnaise or salad dressing
1/4 tsp onion salt
1/8 tsp curry powder
2 sandwich rolls, split
Additional mayonnaise, optional
Lettuce leaves

Combine first 6 ingredients; mix well. Spread rolls with additional mayo if desired; top each with 1/2 cup tuna mixture and lettuce. Yield: 2 servings.

calliope,.NY (09:56:44) :

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Can be prepared in 45 minutes or less.

3 cups chicken broth or water...with a bay leaf and a touch of Sherry
2 whole boneless chicken breasts with skin (about 1 1/2 pounds),
halved
1 cup mayonnaise, at least...jazzed up with balsamic vinegar or a touch of mustard
you could even try raspberry vinegar!
1/3 cup minced shallot or red onion
1 teaspoon minced fresh tarragon leaves...........or you could use dill instead
24 slices white bread of your choice
1/2 cup finely chopped smoked almonds
some minced celery and some currants or raisins
*some minced watercress...if you can get it!*

In a deep 12-inch skillet bring broth or water to a boil and add chicken
breasts in one layer. Reduce heat and poach chicken at a bare simmer,
turning once, 7 minutes. Remove skillet from heat and cool chicken in
cooking liquid 20 minutes. Discard skin and shred chicken fine.

In a bowl stir together chicken, 1/2 cup or more, of mayonnaise, the vinegar or mustard, shallot, celery and currants, tarragon or dill, and salt and pepper to taste.

Make 12 sandwiches with chicken salad on each side of the bread and the watercress in the middle, pressing together gently.
*Trim crusts from bread first, when made, cut diagonally for triangles

Put almonds on a small plate and spread edges with more of the
mayonnaise, coating them well. Roll edges in almonds. Sandwiches may be made
ahead, put on a platter and covered with plastic wrap, and chilled.

Makes 24 tea sandwiches.

Gina,Fla (09:40:40) : Spiced Iced Tea

makes 3-4 quarts
5 tea bags
4 c. boiling water
2 cinnamon sticks
1 1/2 c. sugar
1 1/2 c. pineapple juice (reserved from can of chunks)
1 c. juice from peaches (reserve peaches for dessert)
juice of 3 lemons
juice of 3 oranges
orange or lemon slices
fresh mint leaves

Pour the boiling water over the tea bags and cinnamon sticks. Steep for 20 mts. Strain into gallon container. Add the sugar and stir to dissolve. Add the fruit juices and 8 c. cold water. Refrigerate til serving time. Serve over ice cubes with mint and fruit slices.

Gina,Fla (09:40:21) : Chicken Squares in a Basket

I like to cut these into squares and arrange them on a pretty napkin in a basket for brunches.

Serves 8

4-5 boneless, skinless breasts, cooked, and chopped
6 cups stale bread crumbs
1/2 cup butter, melted
1/4 cup chicken broth (Made with Superior Touch Better Than Bouillon)
2 eggs, well beaten
3/4 teaspoon salt
1 1/2 teaspoons powdered sage
1/2 cup chopped celery
3 tablespoons chopped onion
2 garlic cloves, minced
2 tablespoons olive oil

Gravy:

3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (Made with Superior Touch Better Than Bouillon)
salt and pepper

Spread chicken in a buttered 9 x 13-inch baking dish. Combine the melted butter, broth, beaten eggs, and spices and toss with the bread. Saut celery, garlic and onion in the 2 tablespoons olive oil. Combine with bread mixture and spread over chicken.

For gravy, melt butter in saucepan. Stir in flour; make a roux. Add chicken broth, salt and pepper. Bring to boil, stirring constantly. Pour gravy over chicken. Bake at 350 degrees F for 50 minutes or until firm. Cut into squares.

Gina,Fla (09:39:29) : Oatmeal Raisin Scones with Strawberry Honey Butter

Strawberry season begins in January here in Central Florida. This is a wonderful way of enjoy the fruits of the labor!

Preheat oven to 425

1 1/2 c. flour
1 1/4 c. quick cooking oats, uncooked
1/4 c. brown sugar
1 T. baking powder
1/2 t. salt
2/3 c. melted butter
1/2 c. milk
2 egg whites
1 t. vanilla
1/2 c. raisins
1/3 c. chopped pecans

Combine flour, oats, sugar, baking powder and salt in a bowl. Add butter, milk, egg whites and vanilla, stirring until just moistened. Stir in raisins and nuts.

Place mixture on lightly floured surface and press out dough to about 3/4 inch thickness. Cut into wedges with a knife. Bake on a greased cookie sheet 12-15 mts. til golden brown.

Makes 8-12 scones

Strawberry Honey Butter

1 pint strawberries, washed and hulled
3 T. honey
1 t. sugar
1 t. fresh lime juice
3/4 c. unsalted butter, slightly softened

Puree strawberries in food processor and strain thru a fine sieve. Place them in a saucepan with all ingred. except butter, boil til thickened. Cool. Add to butter and mix well, let stand covered for 1 hour.

Makes approx. 1 cup

Gina,Fla (09:38:54) : LEMON AND BLUEBERRY TEA CAKE
Recipe Courtesy of Emeril Lagasse

1 1/2 cups sugar
1/4 cup brown sugar
2 1/3 cups flour
8 tablespoons butter, room temperature
1 teaspoon cinnamon
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice

Preheat the oven to 375 degrees F. Grease a 9 by 5 inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve

Yield: 1 loaf