Tea Tips
Always fill the tea kettle with COLD water.
Let teabag steep 3-5 minutes.
English tea drinkers
pour the cream first.
The traditional 'Time for Tea' is . 4 o'clock.
Tea Time came to be when Anna, the 7th Duchess of Bedford couldn't 'hold out' for dinner served at a late hour.
Both tea bags and iced teawere inventedt in the US in 1904.
Almond Tea
3 regular tea bags
6 cups cold water, divided
1 cup sugar
2/3 cup lemon juice
2 tsp. almond extract
1 tsp vanilla extract
place teabags in 2 cups of boiling water for 10 minutes. 4 cups of water in a seperate pan to boil/add sugar when boils.
Let simmer for 5 minutes, add lemon juice, almond and vanilla extracts.
thank you Donna Godfrey for this recipe
Cream Scones
DRY Ingredients MOIST Ingredients
2 cups all-purpose flour 1/2 cup heavy cream 1 large egg
1/4 cup sugar 1 1/2 tsp. vanilla ex.
2 tsps. baking powder 1/2 cup dates (chopped)
.1/8 tsp. salt
1/3 C unsalted butter
(cut into 1/2 inch cubes)
Preheat oven to 425. Lightly grease baking sheet.
Mix dry ingredients in large bowl. Add butter, cut with pastry blender, or fork, until mixture is coarse crumbs. In seperate bowl, mix moist ingredient, except dates. Mix well, add to flour mixture and stir. Stir in dates.
With floured hands, pat large balls of dough (approx. 2 1/2 inches in diameter) to approx. 3/4 inch thickness onto baking sheet. Bake for 12-15 minutes, or until lightly browned. Cool at least 5 minutes before serving.
Apple Butter Spread
4 ounces cream cheese, softened
1/4 cup apple butter
1/4 tsp. vanilla extract
dash ground cinnamon
Process ingredients in in blender or food processor until smooth. Cover and refrigerate until slightly firm.
from Simply Scones
serve on crustless raisin bread, cut into squares
Openface Cucumber Rye Sandwiches
loaf of rye bread, cut into small rounds
remove crusts
spread with cream cheese
top with sliced cucumber
YUM!
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