** 'Mary's Tea Room' Breads **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

APPLE BREAD

Posted by: marymitten - Posted on: 9/12/2006, 10/26/2006, 1/2/2007, 1/12/2007

Mary says, "Considering the Applefest here I thought I might share a recipe for Apple Bread that I have made every fall since well, since I knew that apples do indeed fall!"

APPLE BREAD

1/2 C. margarine
1 C. sugar
2 eggs
2 Tb. sour milk
1 tsp. baking soda
2 C. flour
1/2 tsp. salt
1 tsp. vanilla
2 C. chopped apple
!/2 C. chopped nuts

Cream shortening with sugar, add 2 eggs. Put soda in the sour milk and add to the mixture. Add vanilla and then the flour and salt, mixing after each addition. Add apples and nuts and pour into two small loaf pans or one large one. Sprinkle the following topping on and bake in a 350 oven for 1 hour. Cool slightly before removing from the pan.

Topping
2Tb. butter
2Tb. flour
2Tb. sugar
1 tsp. cinnamon
cut the butter into the flour, sugar and cinnamon.

Mary's tips: I have added more apple...and omitted the nuts...added toffee peanuts and used apple pie spice in place of cinnamon...just bake it...you will just love it, and its perfect with tea!

For Banana Bread just omit the apples and use bananas. I also doubled the streusel topping just because I love it so much.

APRICOT EARL GREY TEA BREAD

Posted by: LisaFaye - Posted on: 4/22/2007
Originally Posted by: chefly - Posted on: 4/21/2007

chefly says, " I love apricots and Earl Grey tea so this sounds great to me. I haven't made it yet."


APRICOT EARL GREY TEA BREAD

People who have had a heart attack and who drink two or more cups of green or black tea daily have a 44 percent lower death rate, reported Circulation, the journal of the American Health Association, in 2002. This increased chance of survival is very exciting for such a high-risk group, and it’s mainly because of tea’s strong antioxidant properties. Further, in 2003 the Journal of Preventative Medicine reported research in Saudi Arabia that showed six cups of tea daily lowered the risk of coronary heart disease by more than 50 percent.

1 cup (250 mL) dried apricots, finely chopped
1 1/4 cups (300 mL) hot brewed Earl Grey tea
1 cup (250 mL) natural cane sugar
1 tsp (5 mL) sea salt
1/2 cup (125 mL) soy milk
2 Tbsp (30 mL) unrefined walnut or grape seed oil
2 free-range eggs
2 3/4 cup (650 mL) spelt flour
2 tsp (10 mL) baking powder
1/2 cup (125 mL) coarsely chopped almonds

In a large mixing bowl, combine apricots, hot tea, sugar, and salt. Stir well and let sit for at least one hour (or overnight). Preheat oven to 325 F (160 C) and lightly oil a 5-in by 9-in (13-cm by 23-cm) loaf pan. Add soy milk, oil, and eggs to apricot mixture and stir gently. Add flour and baking powder and mix until just blended. Do not over mix. Gently add almonds. Pour batter into prepared loaf pan. Decorate with more almonds if you desire. Bake 1 hour and 15 minutes, or until top of loaf is golden. Allow to cool one half hour before serving. Serves 12.

Source: alive #271, May 2005

BIMINI BREAD

Posted by: CHEFCAROL - Posted on: 7/8/2007

Carole says, "Here is the Bimini Bread I forgot to put down who posted."

BIMINI BREAD

3/4 c. hot water
1/2 c. oats
1 1/2 tsp. Molasses
1 Tbsp. Butter or vegetable Oil
1/2 tsp. salt
1 1/2 c. bread flour
1 tsp. dry yeast

Soak the oats, molasses and butter in the hot water for 2 minutes. Add to the bread machine along with the other ingredients. Follow manufacturer's directions for your machine, using the cycle you would use for 4 white, sweet bread, light to medium setting and the equivalent of 2 cups of flour. (I had to add another 2-3 tablespoons of flour.

BLUEBERRY BANANA BREAD

Posted by: cooknchic - Posted on: 11/16/2006

Amy says, "This came from a recipe friend. I haven't tried it yet, but she loves it! Notes are hers, not mine."

BLUEBERRY BANANA BREAD

1 cup fresh blueberries
2 tsp. baking powder
1/2 tsp. salt
2/3 cup sugar
1 cup mashed bananas
1 3/4 cup plus 2 Tb. flour
1/4 tsp, baking soda
1/3 cup butter
2 eggs

Wash, drain and dry blueberries. When dry, toss with 2 Tablespoons flour and set aside. Sift together flour, baking powder, baking soda and salt. Cream butter and gradually add sugar until light and fluffy. Beat in eggs, one at a time. Add flour mix and bananas alternately. Stir in blueberries and spoon into greased 9x5 loaf pan. Bake at 350 for 50 minutes or until tester comes out clean.

personal note: I used frozen blueberries instead of fresh. I tossed them with flour and added them at the end. Smells so good!!!

BUTTERMILK CHOCOLATE BREAD

Posted by: Atchan - Posted on: 6/29/2007

Judi says, "Was looking thru my tea book and found another good recipe... KATHY, this one's for you since you are in the mood for some CHOCOLATE!! Seems very easy...hope its good!

BUTTERMILK CHOCOLATE BREAD
From Chantilly Tea Room & Gift Boutique - Tucson, Arizona

1 Cup Sugar
1/2 Cup Butter, softened
2 Eggs
1 Cup Buttermilk
1-3/4 Cup Flour
1/2 Cup Cocoa Powder
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt

Preheat oven to 350.
Grease the bottom of a 5x9" loaf pan and set aside.
In a large bowl, combine sugar and butter until well blended. Add eggs and beat well.
Stir in buttermilk, flour, cocoa powder, baking powder, baking soda and salt. Stir just until dry ingredients are moistened.
Pour batter into prepared pan.
Bake for 55-60 minutes or until a toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pan. Cool 1 hour and wrap tightly with plastic wrap. Store in refrigerator.

BUTTON BISCUITS

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

Kay says, "This little gems make some wonderful mini sandwiches, perfect for a "Proper Tea"!! Or just for a light snack with iced tea!!! And they are so simple to make."

BUTTON BISCUITS

2 c. buttermilk baking mix
1 c. heavy cream
1 pinch salt

Combine all ingredients and mix with a fork. On floured board, knead 8-10 times. Cut into 1" rounds and place on baking pan sprayed with nonstick spray. Bake at 450º for about 10 min. or 'til golden brown. Remove, split and butter while still hot.

CARAMEL PECAN ROLLS

Posted by: Germanlady - Posted on: 3/5/2007

Germanlady says, "Enjoy!"

CARAMEL PECAN ROLLS
(submitted by Carolyn Buschkamp, Emmetsburg, Iowa)
from The Best of Country Cooking 1998 annual cookbook

2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter or margarine
1/3 cup cornmeal
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
2 eggs

TOPPING:
2 cups packed brown sugar
1/2 cup butter or margarine
1/2 cup milk
1/2 to 1 cup chopped pecans

FILLING:
1/4 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons ground cinnamon

In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a mixing bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 1 hour. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Sprinkle with pecans; set aside. Punch dough down; divide in half. Roll each into a 12-in. x 15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

Yield: 2 dozen

CHEDDAR-APPLE BREAD

Posted by: Germanlady - Posted on: 9/30/2006

Germanlady says, "This recipe comes from the 1992 Hometown collection of the America's Best Recipes and is submitted by Julie Howalt. I am sure it is a tried and true with Julie but I've not baked it yet. I have good intentions to make it this weekend. I thought this would be a good recipe for Fall and would be nice for the Tea Room as well. Enjoy!"

CHEDDAR-APPLE BREAD

2-1/2 cups all-purpose flour
2 tsp. baking powder
1/2 t. salt
3/4 c. sugar
1/2 t. ground cinnamon
3/4 c. milk
1/3 c. butter, melted
2 eggs, beaten
2 cups (eight ounces) shredded sharp Cheddar cheese
1-1/2 cups peeled, chopped cooking apples
3/4 c. chopped pecans or walnuts

Combine flour, baking powder, salt, sugar and cinnamon in a medium bowl; stir well.
Combine milk, butter, and beaten eggs; stir well.
Add to dry ingredients, stirring until blended.
Stir in the cheese, apple, and pecans.
Pour batter into a greased and floured 9 x 5 x 3 inch loafpan.
Bake at 350 degrees for 1 hour or until a tooth pick in center comes out clean. Cool five minutes. Remove from pan and cool completely on wire rack.

Yield: 1 loaf

CHERRY BREAD

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

Paula says, " This recipe is a T&T we just love it. and have shared it w/some new neighbors. It was just too delicious, moist & red color for Valentine's Day also. Its a keeper.

Originally Posted by: SouthernBlueBird_SC - Posted on: 8/28/2004

CHERRY BREAD

3 cups plain flour
1 teaspoon each: soda, salt & cinnamon
2 cups sugar
3 eggs
1 1/2 cups oil
1 can cherry pie filling
1 1/2 cups chopped nuts
1 teaspoon vanilla

Sift dry ingredients together. Beat oil & eggs together, add vanilla and mix flour mixture with oil mixture. Beat just until all is moistened. Add cherry pie filling and nut, stir in. Pour into 2 greased & floured loaf pans. Bake 1 hour at 325 degrees.

CHOCOLATE ZUCCHINI BREAD

Posted by: Omatje_Calif - Posted on: 12/7/2006

Susan says, " I used to make this chocolate zucchini bread in the 80's and could never find this recipe any more and found this, the only thing what is changed in this recipe is the oil is cut down it was one cup oil... and use the yogurt instead... also grate the whole Zucchini... instead of peeling and take the seeds out. It gives more texture to the bread. This bread is full of texture and taste. I like to eat this warm but it also freezes well and can be taken out of the freezer when you need it for an afternoon tea party or quick dessert. Enjoy!"

CHOCOLATE ZUCCHINI BREAD

3 eggs
2 cups sugar
2/3 cup vegetable oil
1/2 cup vanilla yogurt
1 tsp vanilla
2 cups grated zucchini
4 oz. unsweetened baking chocolate
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 cup chopped walnuts

Put chocolate into double boiler pan to melt.
While the chocolate is melting, beat eggs in a large bowl until fluffy. Add sugar, oil and yogurt and mix well. Stir in grated zucchini, melted chocolate and vanilla. Just ignore the fact that it looks like mud and grass. :)
Sift dry ingredients together and then stir into the other mixture. Add chopped nuts if desired.
Pour into 2 greased bread pans (9 x 5 x 2 inches) and bake at 350 for 60 - 70 minutes or until a knife comes out clean. The top will split and pull away from the sides of the pan a little bit.
Allow to cool for 10 minutes before removing from pans.

CHUNKY APPLE BREAD

Posted by: Germanlady - Posted on: 4/5/2007

Germanlady says, "This is from the Taste of Home Quick Cooking 2003 annual."

CHUNKY APPLE BREAD
---Joan Hallford, North Richland Hills, Texas

These rugged loaves are chock-full of goodies, including tender apple chunks, nuts and chewy raisins. They freeze well and are wonderful to have on hand for drop-in-company. The slices are also super for breakfast

4 eggs
2 cups sugar
1/2 cup buttermilk
1/2 cup mayonnaise (no substitute)
1 tsp. vanilla extract
3-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
2 medium tart apples, peeled and chopped
1 cup raisins
1 cup chopped walnuts

In a mixing bowl, combine the first five ingredients.
Combine the next five ingredients and then add to the egg mixture; beat just until combined.
Fold in the apples, raisins and walnuts.
Spoon into two greased loaf pans, 8x4x2 and bake at 375° for 60 min. Cool for 10 min. before removing from pans to wire racks to cool completely.

Yield: 2 loaves.

CLOVER LEAF ROLLS

from the kitchen of: Joan (Hedgie)
Easter - 4/8/07

Clover Leaf Rolls
source: Joy of Cooking

(Have all ingredients at about 75º)

Cream 2 Tb. butter and 1 1/2 Tb. sugar.
Add and beat well 1 c. scalded milk.
Dissolve for about 10 minutes, 1 cake yeast in 1/4 c. warm water. Add to milk mixture.
Add 1 1/2 c. all purpose flour. Beat well.
Cover with cloth and let rise until double in bulk.
Add 1 1/2 c. flour and 1 1/4 tsp. salt. Beat well.
Place dough in greased bowl and turn so that it is lightly greased all over. Cover with cloth and let rise until double in bulk.
Grease muffin tins.
Roll dough into small balls, about 1". (Hint: Grease hands with butter to make rolling easier.) Place 3 balls in each muffin tin. Muffin tins should be about 1/3 full. Brush tops with melted butter. Cover and allow to rise in warm place until double in bulk. Bake in preheated oven (425º) for about 15 - 18 minutes. Remove at once from pans.

COWBOY BREAD

Posted by: CHEFCAROL - Posted on: 3/26/2007
Recipe from : OdieG

Carole says, "Here is the recipe for Cowboy Bread that I got off the main board. It is pretty good. This will be a keeper."
OdieG says, "Cowboy bread (served with chili school lunches)!"

COWBOY BREAD

Mix until crumbly:
2 1/2 cups flour
2 cups brown sugar
1/2 teaspoon salt
2/3 cup shortening

Reserve 1/2 cup of crumbs for topping.
To remaining crumbs add:
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon each cinnamon & nutmeg

Mix thoroughly & add:
1 cup of buttermilk or sour milk
2 well beaten eggs.

Mix just until blended. Spread in greased 9X13 pan.

To remaining crumbs add:
1/4 cup brown sugar
2 tablespoons softened margarine
Sprinkle evenly over top. Bake at 375 for 25 to 30 minutes.

CRANBERRY ORANGE BREAD

Posted by: CHEFCAROL - Posted on: 10/18/2006

Carole says, "I just remembered this bread recipe that would be a good sweet bread with tea. I am sure I got it off this board but don't know from who. I got it before I started putting down who originally posted it. Hope you enjoy."

CRANBERRY ORANGE BREAD

2 cups s/r flour
1 egg beaten
1 cup sugar
1/2 tsp. salt
2 tbsp. shortening
Grated rind of one orange
Juice of 1 orange, plus water to make 3/4 cup or 3/4 cup orange juice
1-cup raw cranberries cut in half

Measure flour and blend dry ingredients. Mix in shortening, orange rind, juice and egg. Fold in cranberries. Bake 1 hour at 350° in a well-greased loaf pan. Cool thoroughly before slicing. (I use dried cranberries soaked in a little water instead of raw cranberries.)