The most famous traditional dessert to serve with tea is Crumpets. When you top those delicious Crumpets with the oh so elegant Devonshire Cream, your taste buds will thank you!  To make these delicious Crumpets, search the Internet or your local gourmet shop for Crumpet rings.  They are not expensive and will make your Crumpets real treat.

Crumpets Recipe

1/2 cup warm water (105? - 115?)
2 teaspoons sugar or honey
1 tablespoon active dry yeast
2 1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups milk

In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes.

Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place.

Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all.

Pour about 3 tablespoons of batter into each 3″ ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are ready to turn.

Remove the crumpets from the rings, turn, and brown the other side, if desired, for a minute or so.

Repeat until all the batter is used.

Serve warm with butter and jam or clotted cream and jam. Makes 16 crumpets.

Devonshire Clotted Cream

True Devonshire Cream is a very thick, rich cream actually very similar to butter. It is unsweetened, so it pairs very well on a crumpet.

1 cup heavy (whipping) cream
1/4 cup confectioner’s sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

OR

1 cup heavy whipping cream
1/2 cup mascarpone or 1/4 cup softened cream cheese
1 heaping tablespoon sugar
1 teaspoon vanilla extract

The directions are the same for both cream recipes: Combine all ingredients in a medium bowl and beat with a mixer until stiff. Refrigerate until ready to use. Best when prepared and served the same day. Makes 1 1/4 to 1 1/2 cups.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com

You can’t have a tea party without dessert.  Everyone loves chocolate and this pound cake recipe is sure to be a hit.  Lavender Cookies is such a special treat, followed by my favorite Lemon Bars.  Your guests will have to try a bit of all three desserts. These desserts also make for a pretty arrangement on your dessert table.

Chocolate Pound Cake

1 cup butter, room temperature
2 cups sugar
4 eggs
1 (8-ounce) semi-sweet chocolate chips
1 (16-ounce) can chocolate syrup
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
3 cups flour
Powder Sugar (optional)

Preheat oven to 350 degrees. Grease and flour well a bundt pan, leaving 2 inches at the top for the cake to rise.

In a large bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat until fully incorporated.

In a heavy saucepan over low heat, melt chocolate chips; stirring until smooth. Remove from heat. Add chocolate syrup and butter-sugar mixture; stir until well mixed.

Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate.

Dust with powder sugar

Makes 16 servings.

Lavender Tea Cookies

1 tablespoon dried culinary lavender flowers
(http://www.sagehillfarmsandvintagestore.com for the freshest lavender herbs)
1 cup butter, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
Lavender Frosting (see recipe below)

In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.

Preheat oven to 325 degrees F. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets. Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender Frosting.

Makes 2 dozen cookies.

Lavender Frosting:
1 cup powdered sugar
2 tablespoons dried culinary lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup

In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.

Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on cooled cookies.

Lemon Bars

Crust:
1-3/4 cups all-purpose flour
2/3 cup powdered or confectioner’s sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup unsalted butter, room temperature
Extra softened butter for greasing pan

Preheat oven to 350 degrees F. Adjust oven rack to middle position. Lightly butter a 13- x 9-inch baking dish and line with parchment or wax paper allowing edges to come over the sides.

Pulse flour, powdered sugar, cornstarch, and salt in food processor. Add butter and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake until golden brown, about 20 to 30 minutes; remove from oven and let cool slightly. After crust is finished baking, reduce oven temperature to 325 degrees.

Lemon Filling:
4 large eggs, beaten lightly
1-1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons finely grated lemon zest (from two large lemons)
2/3 cup fresh lemon juice, strained
1/3 cup whole milk
1/8 teaspoon salt
Extra powdered or confectioners’ sugar to decorate finished bars

While crust is baking, make the Lemon Filling:  In a medium bowl, whisk eggs, sugar, and flour; stir in lemon zest, lemon juice, milk, and salt to blend well. Pour mixture onto the pan on top of the warm crust.

NOTE: You may set prepared Lemon Filling aside until crust is finished baking. When ready to pour on warm crust, re-blend Lemon Filling mixture and pour into the warm crust.

Bake for 20 minutes, or until the filling feels firm when touched lightly. Transfer the pan to a wire rack and cool for 30 minutes. Grasp the parchment and carefully lift the bars onto a cutting board. Cut into serving size squares or bars, wiping your knife clean between cuts if necessary. Sieve powdered or confectioners’ sugar over bars and serve. NOTE: The powdered sugar will start to be absorbed into the Lemon Filling after several hours, but it can be reapplied before serving.

Storage: 3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.

Yields about 2 dozen bars.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com or her blog at http://www.mycountrykitchen.wordpress.com.

Tea sandwiches are small about the side of crackers.  Regular-size sandwiches are cut into 4 squares or triangles.  Tea Sandwiches can also be cut into decorative shapes with a cookie cutter, but much of the sandwich goes to waste that way.

Tea sandwiches are without crust.  Remove the crusts before cutting the sandwiches to the final size.

They’re thin-sliced. Several types of bread come thin-sliced. Purchase square-topped unsliced loaves of bread and have the bakery slice them thinly for you. Or you can cut the bread with a sharp knife or electric carving knife. This may take a little practice. A 2-pound loaf of bread yields at least 20 slices, 10 uncut sandwiches, 40 tea sandwiches.

A Tea sandwich is very flavorful. Tea sandwich recipes are savory, not very  sweet, often prepared with scallions, garlic, spicy mustard, pepper or hot sauce.

Each tea sandwich is spread with soft butter or cream cheese, or something similar, to prevent soggy sandwiches.  Enjoy the following tea sandwiches at your next tea party.

Cucumber Sandwiches

“Slices of cocktail rye bread are spread with a cream cheese mixture and topped with cucumber.”

1 (8 ounce) package whipped cream cheese
1 (.7 ounce) package dry Italian-style salad dressing mix 1 (1 pound) loaf cocktail rye bread
1 cucumber, thinly sliced

In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.

Deviled Egg Sandwiches

3/4 cup soft butter or cream cheese
20 slices bread of your choice
4 or 5 hardboiled eggs
8 ounces canned sardines in oil, oil reserved
2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper, or to taste

Spread 1 side of each slice of bread with butter or cream cheese. Place all the remaining ingredients except reserved oil in a food processor. Whirl until a spread is formed, adding reserved oil and/or mayonnaise to bring it to spreading consistency. Spread the mixture evenly over 10 slices of bread, top with the other 10, remove the crusts and cut into tea sandwiches. Makes 40 quarters or 30 fingers.

Almond Chicken Salad Sandwiches

Spread:
Combine 3/4 cup butter
2 teaspoons lemon juice
a pinch of salt
1/2 cup fresh basil leaves
2 tablespoons dried basil.

Filling:
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.

Pepper Cheese Sandwiches

Spread:
Cream together 1 cup soft butter
2 teaspoons brown sugar
1/4 teaspoon nutmeg.

Filling:
1 1/4 cups Stilton cheese, finely grated
1/2 cup finely chopped walnuts
2 teaspoons lemon juice
1 teaspoon freshly ground black pepper
2 tablespoons brandy
1/4 cup, more or less, heavy cream
20 slices bread, your choice

Combine all filling ingredients except the cream in a small bowl. Gradually add the cream to bring the mixture to spreading consistency. Spread a thin layer of the butter mixture to the edge of one side of each piece of bread. Top half the slices with the filling. Place the remaining bread slices on top, remove the crusts and cut as desired. Makes 40 tea sandwiches.

Pineapple-Cream Cheese Sandwiches

3/4 cup soft butter
1 teaspoon cinnamon or nutmeg
20 slices bread of your choice
11/2 cups soft cream cheese
1/2 cup pineapple, finely chopped
1/2 cup finely chopped nuts
Salt and pepper

Combine the butter with cinnamon or nutmeg and spread the mixture over 1 side of each slice of bread. In a small bowl, cream the cream cheese, if necessary, and stir in the pineapple and nuts. Add salt and pepper to taste. Spread the cream cheese mixture evenly over 10 slices of bread and top with the other 10 slices. Remove the crusts and cut. Makes 40 quarter tea sandwiches.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com or her blog at http://www.mycountrykitchen.wordpress.com.

As you can tell from the ingredient list, this is not a cake you would want to serve all the time. Make
this cake for a special occasion. You will absolutely love it.

1 cup softened margarine
½ cup softened butter
1 - 8 oz pkg of cream cheese, softened
3 cups sugar
Dash of salt
2 teaspoons vanilla
6 large eggs
3 cups cake flour

(DO NOT PREHEAT OVEN) Combine margarine, butter, cream cheese, and sugar. Beat well. Add
salt and vanilla. Beat well. Add eggs one at a time, beating well after each addition. Add cake flour a
little at a time, beating well. Pour batter into a greased floured 10 inch tube or bundt cake pan. Place
pan in COLD oven. Set oven to 275 degrees and bake for 1 ½ hours or until wooden pick inserted in
the middle comes out clean. Let cool in pan. Turn out on platter and dust with powdered sugar.

• 1/2 cup dairy eggnog
• 1 egg
• 4-5 thick slices bread
• powdered sugar or cinnamon sugar for dusting

In small bowl, combine egg and egg nog stirring with fork just until egg breaks up.

Dip sliced bread into egg mixture (Texas Toast, french bread, or raisin bread all work just as well as plain white bread). Turn over and allow to sit in egg mixture 2-3 minutes per side.

In skillet, melt 2 Tablespoons butter and saute each slice over medium heat 2 1/2 min or until golden brown.

Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and a pat of butter. Or pour over a little maple syrup, if desired.

My Diva friend Teri passed along these tips.  Thank you Teri!

 “Enjoy the spirit of the festivities.”

1.   Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit.  In fact, if you see carrots, leave immediately. Go next door, where they’re serving rum balls.

2. Drink as much eggnog as you can. And quickly.   It’s rare… you cannot find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It’s not as if you’re going to turn into an eggnog-alcoholic or something. It’s a treat. Enjoy it.  Have one for me. It’s Christmas!

3. If something comes with gravy, use it. That’s the whole point of gravy. Gravy does not stand alone. Pour it on, make a volcano of your mashed potatoes and fill it with gravy.

4. As for mashed potatoes, always ask if they’re made with skim milk or whole milk. If it’s skim, pass. Why bother? It’s like buying a sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat, drink and be merry.

6. Under no circumstances should you exercise between now and New Year’s.  You can do that in January when you have nothing else to do. This is the time for long naps, which you’ll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies or pralines, have as many as you can before becoming the center of attention. They’re like a beautiful pair of shoes. If you leave them behind, you’re never going to see them again.

8. Same for pies. Apple, Pumpkin, Mincemeat. Have a slice of each. If you don’t like mincemeat, have two apples and one pumpkin. Always have three.   When else do you get to have more than one dessert?

9. Did someone mention fruitcake? Granted, it’s loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards.

10. One final tip: ENJOY Life should NOT be a journey to the grave with the intention of arriving safely in an attractive well preserved body, but rather to skid in sideways, body thoroughly used up, totally worn out and screaming
“WOO HOO what a ride!”

Have a great holiday season!

Warm regards,

Teri R. Dempski

Valued Service Virtual Assistants ~ What’s Your Time Worth?

http://www.valuedservicevas.com  E-mail: teri@valuedservicevas.com 

No-bake candy balls have the flavors of a margarita mixed with vanilla wafers and pretzels. These are quite rich.

Prep Time: 30 minutes

Ingredients:

1 (12-ounce) package vanilla wafers

1/2 cup pretzel crumbs (about 1 cup pretzels)

1 (16-ounce) pkg. confectioners’ sugar, sifted

3/4 cup frozen margarita or limeade concentrate, thawed

2 (3-ounce) package cream cheese

1 teaspoon tequila, or to taste, optional

1 teaspoon Triple Sec (orange liqueur), or to taste, optional

Rind from 1 lime, grated fine (divided use)

1 (2.25-ounce) shaker green decorator sugar

1 cup granulated sugar

Preparation:

Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove crumbs and reserve. Repeat with remaining wafers. Add pretzels (about 1 cup) to food processor and process to fine crumbs to make 1/2 cup crumbs.

In large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until well blended. Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.

Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly. Remove plastic wrap from 1 portion of the dough and shape into small 1-inch balls. After shaping each ball, roll each in green or white sugar. Work quickly, because the treats dry quickly. Repeat until all dough is used.

Store in an airtight container in refrigerator up to 1 week.

Yield: 7 dozen

2 cups Chex honey nut snack mix (8.75 ounces)

2 cups Chex sweet and salty snack mix (8.75 ounces)

1 cup thin pretzel sticks, broken into 1-inch pieces

1 cup salted cashews

1 cup semi-sweet chocolate chips

1/2 cup smooth peanut butter

1/4 cup butter

1 tsp vanilla

1-1/2 cups powdered sugar

Pour snack mixes, pretzels, and cashews into large bowl. Set aside.

Using a double boiler on the stove or the microwave, melt the chocolate chips, peanut butter, and butter, stirring to combine. Add vanilla and mix until smooth.

Pour chocolate mixture over cereal, turning over gently until all pieces are evenly coated. Pour mixture into large plastic bag (a cooking bag works well) with the powdered sugar. Seal and shake until all the pieces are well coated. Spread on waxed paper to cool.

Yield: about 8 cups

Preheat oven to 350 degrees.

1 pkg. (32 oz) frozen hash browns

1 can of Cream of Chicken soup

1 cup (8 oz) French onion dip

2 cups shredded cheddar cheese

1/2 cup diced onions, browned in butter

1 1/2 tsp salt

1 1/2 tsp pepper

Topping

1/4 cup melted butter

2 cups crushed corn flakes or crushed Chicken in a Biscuit crackers

Mix together the first seven ingredients in a large mixing bowl. Place in a greased cake pan.

For the topping, mix together the last two ingredients and spread over the potatoes. Bake at 350 for approximately 45 minutes.

2- 9oz. pkgs. frozen, cut corn

1 1/2 c. shredded Swiss cheese, divided

1- 6 oz. can evaporated milk

1/2 c. finely diced onion

1/2 c. Chicken in a Biscuit cracker crumbs

1 beaten egg

1 Tbsp. melted butter

1/2 tsp. salt

1/2 tsp. pepper

Cook the corn in salted, boiling water. Drain. Add the egg, milk, onion, salt, pepper & 1/2 c. Swiss cheese with the corn. Stir and put into a 10×6 baking dish. Combine the melted butter and cracker crumbs and sprinkle on top of the casserole. Top with 1 c. Swiss cheese. Bake at 350 degrees for 25 minutes.