** 'Mary's Tea Room' Misc. Recipes **

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

CHEX MIX

Posted by: ckathynot_ca - Posted on: 12/11/2006

Kathy says, "Here's the recipe for the Chex Party Mix. It is about a recipe we used to make in the 70's. Very simple, not many ingredients like the new mixes have in them now."

CHEX MIX

2 cups rice chex
2 cups corn chex
2 cups wheat chex
1 1/2 cup mixed nuts
6 tablespoons butter
1 teaspoon seasoned salt
4 teaspoons Worcestershire sauce

Melt butter and add salt and worchestershire sauce. Pour over dry ingredients and mix well. I use only corn and rice chex. Put on baking sheet and bake for 45 minutes at 250 degrees stirring occasionally.

CHINESE MOONCAKES

Posted by: marymitten - Posted on: 10/6/2006

Mary says, "DS Aaron was all agog at the beautiful moon last night...brought to mind as he was telling me his joy in it...a bit of Dean Martin...."When the moon hits your eye like a big pizza pie........ Anyways in many parts of the world it is time for harvest festivals. In China, Japan, Vietnam, Korea this is the festival of The Moon. Families gather in parks or gardens to observe the moon as the roundness of it symbolizes for them harmony and family unity. One of the most famous festival foods is Mooncake [recipe follows]. This is just so beautiful to add to our party. - Enjoy! "

CHINESE MOONCAKES (Home Style)

1/2 cup salted butter
1/4 cup sugar
2 egg yolks
1 cup all-purpose flour
1 can red bean paste or 1 cup jam

1. In a large mixing bowl, combine the butter, sugar and 1 egg yolk. Stir until creamy and combine completely.
2. Add the flour and mix thoroughly. Form the dough into one large ball and wrap it in aluminum foil. Put this in the refrigerator for 30 minutes.
3. Unwrap the chilled dough and, with clean hands, form small balls in the palms of your hand. These are the moon cakes.
4. Make a hole with your thumb gently in the center of each mooncake and fill with about half a teaspoon of your favorite jam or red bean paste.
5. Brush each cake with the other beaten egg yolk.
6. Preheat the oven to 375 degrees. Bake the mooncakes for about 20 minutes or just until the outside edges are slightly brown.

Makes about 24 moon cakes.

CREAM CHEESE SPREAD

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

Germanlady says, "Another from: A 1992 Hometown Collection of America's Best Recipes - submitted by Cathryn Dubow - Another flavor would be more to my liking and so I added that little bit! This is such an easy recipe and would be nice for the tea room, don't you think? Enjoy!"

CREAM CHEESE SPREAD

1 (8-ounce) package cream cheese, softened
1/2 cup orange marmalade

Beat cream cheese with mixer at medium speed. Beat until smooth. Add the orange marmalade (or any flavor you wish). Beat until well blended.

Yield: 1-1/3 cups

DEVONSHIRE CLOTTED CREAM

Posted by: Omatje_Calif - Posted on: 9/13/2006

Susan says, "True Devonshire Cream, or Clotted Cream, is a very thick, rich cream actually very similar to butter. It is unsweetened, so it pairs very well on the scone with jam. You can purchase it in better supermarkets or specialty stores. Here is a homemade Clotted Cream. - Although sweetened a little, these homemade substitutions are very good with all scone recipes as well."

DEVONSHIRE CLOTTED CREAM

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.

DEVONSHIRE VANILLA CREAM

Posted by: scc - Posted on: 5/7/2007

DEVONSHIRE VANILLA CREAM

1 pkg. cream cheese, room temperature (8 oz)
3 T. sour cream
3 t. cream
2 T. sugar
1/2 t. vanilla

Beat cream cheese until light and fluffy. Beat in the remaining ingredients until blended. Spoon the mixture in a serving bowl, cover and refrigerate until serving time. Makes about 2 cups. this is an alternative spread for scones. You may want to serve the clotted cream version, also.

Source: With Love from Darling's Kitchen

EMERIL'S ESSENCE CREOLE SEASONING / HOMEMADE BARBECUE SAUCE

Posted by: Flicker13 - Posted on: 1/7/2007

Flicker says, "A friend of mine emailed this a bit ago, tried it & loved it - she did everything exact LOL I have tried it a few times and with my changes love it :) I never seem to have all the ingredients on hand, so what I did was omit the crushed red pepper & cayenne pepper, also I have never made his spice blend, I used my own blend of Hickory, tomato, chili pepper, garlic etc. :) Also, I added a touch of beer, I just love beer in BBQ LOL!"

EMERIL'S ESSENCE CREOLE SEASONING

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

HOMEMADE BARBECUE SAUCE

4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Essence, recipe follows
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar

In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes. Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight container.

FANCY SUGAR CUBES

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

Susan says, "Good evening dear tea ladies, I came across the cutest thing to make for the tea parties, so easy to make!! -

FANCY SUGAR CUBES

Regular Sugar Mold Recipe

2 cups granulated sugar
4 teaspoons water

Place sugar in a mixing bowl. Make a well, then add water. Add coloring if you like but the white look really good Mix by hand, kneading for about 1 minute until sugar is moistened and feels and packs like wet sand, making sure there are no lumps. Keep sugar mixture covered with damp cloth when not in use. For a sparkly effect, add 1/4 teaspoon of gum arabic to mixture.

Susan adds - It did not say on this web-site how to bake them but on the next part they tried it out and you can see the results. You can use any mold.

Gimme Some Sugar

Not too long ago, I wrote about making sugar cubes. I came across some candy molds today and decided to give it a try. It really couldn't be easier. I used the regular sugar mold recipe and halved it, so I used

one cup of sugar with
two teaspoons of water.

Mixed it up, pressed it into the molds, using the back of a knife to even them out. and turned them out on a cookie sheet. At this point they are very fragile, but after baking in a 200 degree oven for about 10 minutes, they get really hard, yet still dissolve easily in warm liquid. Perfect! Try it!

A picture is on this blog, scroll down

http://teaswap.stefmike.org/teaswap_archives/2005_04.html

GREAT GRANDMOTHER STANDING'S SUET PUDDING

Posted by: sugarbug - Posted on: 9/28/2007

GREAT GRANDMOTHER STANDING'S SUET PUDDING

1 C. chopped suet
1 C. sweet milk
2 C. raisins
1 C. molasses
2 C. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg

Mix ingredients well. Fill greased mold or tin can 3/4 full. Cover with waxed paper and tie with string. Steam for 2 hours in a pan of boiling water on stove. Add more water as needed. Serve warm with sauce below.

Sauce:
1 C. sugar
1-1/2 T. flour
1 C. boiling water
1 tsp. vanilla
1 T. brown sugar

Add boiling water to sugar and flour. Bring to full boil, then add vanilla and brown sugar.

GREEN TOMATO RELISH

Posted by: CHEFCAROL - Posted on: 7/31/2007

Carole says, "OK Ladies here is the recipe."

GREEN TOMATO RELISH

4 cups ground green tomatoes
4 cups ground onions
12 green bell peppers
½ cup salt
6 cups sugar
1 tsp. celery seeds
2 T mustard seeds
4 cups vinegar
2 cups water

Grind vegetables using coarse blade. Sprinkle with ½ cup salt. Let stand over night. Rinse and drain. Combine remaining ingredients. Pour over vegetable mixture. Heat to boil and simmer 3 minutes. Seal in hot jars.

Makes 8 pints.

HAND CREAM LOTION

Posted by: Omatje_Calif - Posted on: 4/28/2007

Susan says, "Remember the Dollar Store Hand Cream Recipe I posted a while back? This is good for light skinned and for every one who can not go in the sun. I have to share another use for it and it works. I was on another forum and they were discussing that they like to use the Sunless Tanning lotion and since you have to use lotion first, they mixed some with the hand-cream and makes it a lot easier to apply, some had used it last year and this year with good results! - Hand Cream Lotion Recipe (we use it wherever we need this cream). It feels so good after applying this to arms, legs, feet. "

HAND CREAM LOTION

16 oz of Vaseline (Petroleum Jelly)
16 oz of Baby lotion
16 oz of Vitamin E Cream

Susan adds: I mix this batch up with an electric hand mixer. I fill the little plastic Glad jars with a lid. Nice for gifts too.

HOT PEPPER SPREAD

Posted by: CHEFCAROL - Posted on: 9/16/2007
Originally posted by: CookieCarol

Carole says, "This is the Hot Pepper Spread. It is easy and so good on hot dogs, and sandwiches that you want to have a little kick. I bet it would be good brushed on a steak or some kind of meat and grilled. You can vary the kind of pepper to get the degree of heat you need.

HOT PEPPER SPREAD

*This recipe originated from Jack McClure, a retired barber out of Grove City,
Ohio, and is being passed along by vegetable gardener extraordinaire, Reggie the
Veggie. Reggie tells us that Barber Jack calls it ‘Pepper Butter’. But, since there’s
no butter in it, Reggie calls it ‘Hot Pepper Spread’. No matter what you call it, this
stuff is ‘excelente’!

36 Hot Hungarian Wax or 40 Jalapeño Peppers
1 quart Mustard
1 quart White Vinegar
1 TBLS. Salt
6 cups Sugar

Mix separately: 1 1?2 cups flour with 1 1?2 cups cold water. Blend until smooth and set aside.
Grind peppers (with seeds, no stems) and mix with the mustard, vinegar, salt and
sugar. Bring this ‘gruel’ to a boil. Add the flour and water mixture as needed to
thicken. Cook for 5 minutes. Then put your ‘Hot Pepper Spread’ in hot, sterilized jars and seal. Let sit for a couple weeks, and then begin enjoying this tasty treat! -
Reggie the Veggie

HOW DO YOU KNOW YOU DON'T LIKE BORSCHT?

Posted by: marymitten - Posted on: 9/12/2006 1

Mary says, "This one is called ;{ - This is actually a nice dish for Christmas or even Valentines Day - Be brave!"

HOW DO YOU KNOW YOU DON'T LIKE BORSCHT?

a box lemon jello
1 C drained shoe string beets
2 beef bouillon cubes
1 T horseradish
2 T lemon juice [fresh]
2 T sugar
dash of cloves
salt and pepper to taste
Scant 2 C liquid [part beet juice]

Heat all [but the beets] to boiling and then chill. When a bit thickened add the beets. Put in into a bowl or mold and put it in the freeze.

INA GARTEN'S ORANGE YOGURT

from the kitchen of: Amy (cooknchic)
Easter - 4/8/07

Amy says, "This is excellent and wonderful with fresh fruit. Makes a fabulous addition to a brunch buffer or a great holiday family breakfast. I hope you enjoy it!! I used toasted almonds rather than walnuts."

Ina Garten's Orange Yogurt

1 qt. plain low-fat yogurt
1/4 c. chopped walnuts
1/4 c. good honey
1/2 - 1 c. orange juice
1/4 c. raisins
1 1/2 tsp. pure vanilla extract
grated zest of one orange

Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight. Place the thickened yogurt into a medium bowl and add the raisins, walnuts, vanilla, honey and orange zest to taste. Thin with orange juice until it is a desired consistency. Garnish with sections of orange, extra orange zest, raisins or walnuts, if desired, and serve.