Last time we discussed the type of food that you might wish to serve at a tea party. Today we’re getting down to the details — recipes. Below are the recipes that I have used repeatedly when hosting a relatively traditional afternoon tea.
2 Tbls Butter
2 tsp Seasoned Salt
2 tsp Worcestershire Sauce
1 tsp Tabasco Sauce
2 Cups Walnut halves
Heat oven to 350F. In a large microwave safe bowl, melt the butter in the microwave then add in everything except the walnuts. Mix well then add the walnuts and mix to coat well. Spread walnuts on a baking sheet and bake for 15 – 20 minutes, stirring every 5 minutes, until the nuts are toasted through. Cool completely then store in an air tight container for up to 2 weeks.
This recipe is also very good made with pecans rather than walnuts.
Golden Beet and Goat Cheese on Whole Wheat
Pimento Cheese on Sandwich Bread
Meat Spread on Tiny Dinner Rolls
There are plenty of recipes for sandwich fillings available. The sandwiches pictured above are examples of the many choices available.
I originally posted the recipe for these cupcakes here. These were made by substituting brown sugar for the white sugar in the original and adding cinnamon to the icing.
Pumpkin Spice Bread
This recipe is a variation of the banana bread recipe that I originally posted here. For this variation I used 1 1/4 Cup of canned Pumpkin and a Spice Cake mix. The result may even be better than the banana version!
This is a recipe adapted from one that I found on the BBC website here. I realize that the measurements are a bit odd; you really should have a scale if you are serious about baking.
8 oz Self Raising Flour
1 oz Sugar
1/2 Stick Butter, very cold and cut into small cubes
5 fl oz Milk
Additional Milk for brushing tops, optional
Preheat oven to 425F. Weigh flour and sugar into a medium mixing bowl and mix in the salt. Add the cubes of butter and cut in using a pastry cutter, a fork, or 2 knives. When the butter pieces are the size of small peas add the milk and mix into a stiff dough. Lightly flour a smooth surface and dump out the dough. Using lightly floured hands, shape the dough into a rectangle then pat out until the dough is about 1/2 inch thick. Cut out scones with a lightly floured cutter and transfer to a parchment paper lined baking tray. Carefully pat any scraps back together and cut additional scones. Once all scones have been cut, brush the tops with milk if desired then bake for 12-15 minutes or until well risen and browned.
Want a printable PDF for the Nuts and Scones? You can download one by clicking here!
Did you miss the previous posts in this series?
Step 1 (Includes printable invitation!)
Only 1 step left — next week we pull it all together!