(O: Mary's Tea Room Favorite Recipes and other Tea Tidbits!! :O)

SPINACH ROLLS

Posted by: Atchan - Posted on: 10/29/2006

Judi says, "This is a pupu (Hawaiian word for appetizer) - Most of you are familiar with this recipe, it looks like a pinwheel sushi! Its a great finger food."

SPINACH ROLLS

1 Cup Sour Cream
1 Cup Mayonnaise
1 Pkg. Original Hidden Valley Dressing Mix
1/2 Jar Bacos Bits
6 Stalks Chopped Green Onion
2 Boxes Frozen Spinach, defrosted
1 Pkg. Tortilla

Place sour cream, mayonnaise, Hidden Valley mix, bacos, & green onion in a bowl. Squeeze out water from the spinach and add to preceding mixture. Mix ingredients together until completely blended. Divide mixture into 10 parts and place on tortilla and spread evenly. Roll up tortilla like rolling sushi. Wrap each roll individually in plastic or waxed paper. Refrigerate.
Cut into 1" pieces.

Optional: 1 Can Water Chestnuts, chopped

GUARDIAN ANGELS

Posted by: Omatje_Calif - Posted on: 3/4/2007

Guardian Angels

Today I stumbled and once again
was lifted up by an unseen hand.

What comfort and joy that knowledge brings
for I hear the whisper of Angel wings.

The guardian angels that is send to us all
to bear us up when we stumble and fall.

Trust him, my friend, and often you'll hear
the whisper of angel wings hovering near.

TEA-LIGHT

Posted by: marymitten - Posted on: 1/11/2007

Mary says, " Happily gleaned, changed and shared with good thoughts in mind!"

Tea-light

Come back again
I want you to stay next time
'Cause sometimes the world ain't kind
When people get lost like you and me

I just made a friend
A friend is someone you need
But now that he had to go away
I still feel the words that he might say

Turn on your tea-light
Let it shine wherever you go
Let it make a happy glow
For all the world to see

Turn on your tea-light
In the middle of a good friends dream
Don't wake me up too soon
Gonna take a ride across the moon
You and me

We're lookin' for home
'Cause everyone needs a place
And home's the most excellent place of all
And I'll be right here if you should call me

Turn on your tea-light
Let it shine wherever you go
Let it make a happy glow
For all the world to see

Turn on your tea-light
In the middle of a new friend's dream
Don't wake me up too soon
Gonna take a ride across the moon
You and me

Turn on you tea-light now
Turn on you tea-light now

PU ERH TEA

Posted by: marymitten - Posted on: 9/16/2006

Mary says, "While studying some of the more obscure teas I came upon a very interesting one."

Pu Erh Tea

Pu Erh tea is considered to be the fine wine of the tea world. It is an ancient tea and named for the region where it grows. Not only is it sold in a compressed state...not loose like we are more familiar with and brews up to a dark red color.
It is purported to be a double fermented or have a secret process AND it reduces cholesterol! What a boon that would be, don't you agree?

GRANDMA TEA & ME

Posted by: Omatje_Calif - Posted on: 10/28/2006

Grandma, Tea & Me

Katie watched her grandma,
With a certain sense of glee.
She'd been asked to stay up late
And have a cup of tea!

Her grandma took the teapot
From the cupboard shelf,
She spooned in tea for Katie
And then some for herself.

Grandma boiled the water
Until the kettle sang.
The water poured, the timer set,
It was ready when it rang!

The china cups on saucers
Clattered gently as she poured,
While Katie sat and watched
Her grandma she adored.

"A little sugar, dear,
And will you have some milk?"
Katie quickly nodded
And the tea went down like silk.

"Shall we have a cookie?"
Grandma's eyes held a twinkle.
"Yes, please," answered Katie
As she spied the ones with sprinkles.

Her grandma held the cookie jar
And waited as she chose;
A butterfly, a star,
A man with a crooked nose.

"Oh which one shall I take?"
Katie asked, a little stumped.
"I'd pick this one," Grandma said,
"He's so nice and plump."

So there sat Katie and Grandma,
Having cookies and their tea.
And Katie said, "What a special time
Just Grandma, tea and me."

by Sonya Van Sickle

Sweet Treats -

ALMOND-SCENTED BAKED CUSTARD

Posted by: Germanlady - Posted on: 10/13/2006
Originally Posted by: DorothyR_in_Malibu - Posted on: 5/14/2003

Germanlady says, "THIS IS GREAT! Thanks so much for posting, DorothyR!!!"

Dorothy R says, "I’ve been making this simple, fragrant custard as a dessert, to serve covered with sliced strawberries. If there’s any left over, I sneak it for breakfast. With milk, eggs and flour, it’s practically health food! - Even when there is nothing in the house, you will have the ingredients for this easy custard. And with a one-minute whuppin’ in the blender, it doesn’t get much quicker to assemble. The addition of flour gives it a stronger base than other custards, so you can cut it into wedges for easy serving.

ALMOND-SCENTED BAKED CUSTARD

2 cups whole milk
4 eggs
6 tablespoons unsalted butter, melted then cooled
3/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt

Heat oven to 350 degrees. Spray a 9- or 10-inch deep-dish pie pan with non-stick spray and set aside.

Whirl all ingredients in a blender until well combined, about 1 minute. Pour into prepared pie pan and bake for 50 minutes. Check to see if it is done by inserting a knife near the center of the custard; if the knife tip comes out clean, the custard is done. If wet custard clings to the knife tip, cook for another 5 minutes. It will have a brown crust on top when done. Remove from oven and cool on a rack for an hour or so. Can be served slightly warm, room temperature or cold. Store covered in refrigerator.

Dorothy R's Advice: This is best served slightly warm or at room temperature. If you take it straight from the refrigerator, take the chill off by warming it for a few seconds in the microwave. Be careful not to over-micro-cook, or it will be rubbery.

APPLE SPICE CAKE

Posted by: emr - Posted on: 9/20/2006

Elza says, " I'll share a recipe with you -- one that I got from this BB, although I don't remember who posted it. I made this last night for our church women's group that met here. Easy and autumn-y and very good!"

APPLE SPICE CAKE

1 box spice cake mix
3 eggs
1 can apple pie filling

Mix all ingredients together and bake in greased & floured 9x13 pan at 350 degrees for 30-35 minutes.

Elza adds: I sprinkled cinnamon sugar (1/4 c. sugar, 2 tsp. cinnamon) over the hot cake when it came out of the oven and it made a nice topping.

APRICOT CAKE

Posted by: Atchan - Posted on: 10/30/2006

Judi says, "Here's another local favorite that i baked which everyone seemed to love...the icing wasn't too sweet. It makes a thin glaze with just the right amount of sweetness!"

APRICOT CAKE

1 Box Yellow Cake Mix
1 3-oz. Pkg. Lemon Jell-o
3 Tablespoons Flour
4 Eggs
3/4 Cup Salad Oil
3/4 Cup Apricot Nectar

Mix well and bake at 350 degrees for 35-40 minutes. Bake this in a loaf pan or 13x9 inch pan.

GLAZE:

1 1/2 Cups Powdered Sugar
Juice of 1/2 Lemon and
1/2 Orange

Mix and pour over cake after it is done.

BANANA CREAM CHEESECAKE

Posted by: Katts_Oh - Posted on: 3/23/2007

Bonnie says, "I got this off the BB and I think Starshine is the one who posted... DH and I both liked it, and I sent some to my bil down the street..."

BANANA CREAM CHEESECAKE

1 box yellow cake mix
4 eggs
3 tablespoons of veg. oil
1/3 cup and 1/2 cup of packed brown sugar
1 medium banana peel and sliced
(I used two)
2- 8 oz. pkgs, of softened cream cheese
1-1/2 cups of milk
2 tablespoon of lemon juice
8 oz. cool whip

Preheat oven at 300*. Reserve I cup of dry cake mix. combine remaining cake mix, 1 egg, oil and 1/3 cup brown sugar in large bowl. ( mixture will be crumbly). Press crust mixture evenly into the bottom of and a quarter or the way up the sides of a greased 13x9 x2 inch pan. Arrange banana slices on crust. In the same bowl blend the cream cheese with 1/2 cup brown sugar. add 3 eggs and reserved cake mix; beat 1 minute at medium speed at low speed slowly add milk and lemon juice; mix until smooth. Pour into crust. Bake at 300 degrees for 45-55 minutes or until center is firm. When cool, spread topping over cheesecake, chill before serving. Store in refrigerator.

Bonnie adds : You may even want more bananas I like the bottom covered.

BANBURY TARTS

Posted by: KC10 - Posted on: 10/29/2006

Kay says, "This is a rather traditional English tea tart recipe. It's more of a turnover, I guess. You can serve them either warm or cold (I much prefer them warm), and they are traditionally served with a slice of cheese."

BANBURY TARTS

pie dough

Raisin Filling

1 1/2 c. seeded raisins
1 tsp. grated lemon peel
1 c. water
3/4 c. sugar
4 c. finely crushed soda crackers
1 Tb. butter
2 Tb. lemon juice

Using pastry cutter, cut circles from pie dough. Set aside. Mix all raisin filling ingredients, except the lemon juice. Cook slowly, stirring often, 'til mixture develops jam-like consistency. Stir in lemon juice and set aside to cool.
Put spoonful of raisin filling on one side of each pastry circle. Using pastry brush or fingers, dampen edges of each circle. fold pastry over and seal edges by crimping with a fork. Prick tops and bake at 450º for about 15 min. or 'til nicely browned.

BIG BOY STRAWBERRY PIE

Posted by: BJ_MS - Posted on: 3/20/2007

Jean says, " I found the Big Boy Strawberry Pie on the main board but I will post it here. - Pie is on the table come on in and help yourself. Tea is by the pie."

BIG BOY STRAWBERRY PIE

1 baked pie shell--(deep dish)
4 cups strawberries--cleaned and hulled
1 cup sugar
3 tablespoons cornstarch
1 cup water
1/2 cup water
1 package strawberry gelatin

Combine sugar and 1 cup water in a sauce pan; bring to a boil. Stir in paste of cornstarch and 1/2 cup water.
Boil gently until clear and thick. Stir in strawberry gelatin.
Cool a little. Either arrange strawberries in shell and pour cooled mixture over all, or FOLD strawberries into cooled mixture and pour all into pie shell.
Chill and serve with whipped cream.
May substitute raspberries and raspberry Jell-O instead.

BLUEBERRY & ORANGE LAYER CAKE w/CREAM CHEESE FROSTING

Posted by: ckathynot_ca - Posted on: 10/11/2006

Kathy says, "A little fussy but oh so good!!"

BLUEBERRY & ORANGE LAYER CAKE w/CREAM CHEESE FROSTING

2 1/2 CUPS cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
3 tablespoons frozen orange juice concentrate, thawed
1 1/2 teaspoons orange peel, grated
1 teaspoon vanilla
4 large eggs
1 cup whole milk

FILLING:
2 1/2 pints blueberries
2 tablespoons sugar
1 teaspoon fresh lemon juice

FROSTING:
1 8 ounce cream cheese, room temperature
1/2 cup butter, room temperature
3 1/4 cups powdered sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon orange peel, grated
1/2 teaspoon vanilla
2 1/2 pints blueberries

FOR CAKE: Preheat oven to 350 degrees. Butter and flour two 9" cake pans with 1 1/2 inch high sides; line bottoms with rounds of parchment paper.

Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.

FOR FILLING: Combine berries, sugar and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.

contd........................

FOR FROSTING: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel and vanilla. Chill until firm but spreadable, about 30 minutes.


Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thickly all over cake to seal. Spread with remaining frosting over whole cake. Mound remaining blueberries on top.

BUTTERY APPLE TORTE

Posted by: Omatje_Calif - Posted on: 2/10/2007

Susan says, "A torte is kinda like a pie, but different. - Enjoy!"

BUTTERY APPLE TORTE

1/2 cup (4 oz or 125 g) plus 1 Tbsp of unsalted butter
3 Renette or Golden Delicious apples, peeled, cored, and cut into slices 1/4 inch (6 mm) thick
2/3 cup (3 1/2 oz or 105 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 whole eggs, plus 1 egg yolk
1 teaspoon vanilla extract
1 cup (8 oz or 250 g) granulated sugar
1/2 teaspoon grated lemon zest
confectioners’ sugar (optional)

Preheat an oven to 375°F (190°C).
Generously butter a 9-inch (23 cm) round cake pan with 2 inch (5 cm) sides.

In a microwave, melt the butter.

Pour 6 Tbsp (3 fl oz or 90 ml) of it into a small bowl or cup and set aside. Add the apple slices and the remaining butter to a large frying pan and cook on low heat, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.
In a small bowl, stir together the flour, baking powder, and salt.
In a large bowl, beat the whole eggs and egg yolk until blended. Add the 6 Tbsp of melted butter, the vanilla, the granulated sugar, and the lemon zest.
Stir in the flour mixture and the apples.
Spoon into the prepared pan, smoothing the top.
Bake until browned, 30-35 minutes.
Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.
Just before serving, place confectioners’ sugar in a small sieve and dust the top of the cake.

Or bring out the good ice cream!

CHOCOLATE CHERRY CAKE

Posted by: Katts9_Pa_53F - Posted on: 2/7/2007 1

Bonnie says, "Thought I pop in and give you my recipe for dessert tonight. It's in the oven as we type. Yum!"

CHOCOLATE CHERRY CAKE

2 1/4 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
1/2 c. vegetable shortening
1 1/4 c. buttermilk
1/4 c. maraschino cherry juice
3 eggs
2 squares (1 ounce each) chocolate melted ( I used the pre-melted packets)
1/3 c. chopped maraschino cherries
( I used 1 c. We like lots of cherries)

Heat oven to 375*

Sift flour, sugar, baking soda, baking powder and salt together. add shortening and buttermilk. Beat for 2 minutes; add cherry juice, eggs and melted chocolate. Stir in cherries and beat well.

Bake for 25 to 30 minutes for layers, or 40 45 minutes for and oblong cake. Cool and frost with desired icing. I'm using chocolate.