** 'Mary's Tea Room' Misc. Sweet Treats **

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

ALMOND TEA CAKES

Posted by: sugarbug - Posted on: 9/25/2007

ALMOND TEA CAKES

2 C. butter or oleo
3/4 C. sugar
3/4 C. packed brown sugar
2 eggs
4 tsp. almond extract
4 C. flour
1 tsp. baking powder

Filling:
1 egg white
1/2 C. sugar
1/2 C. ground almonds
1/2 tsp. lemon juice
Milk
Sliced almonds

For Dough: In mixing bowl cream together butter and sugars. Add egg and extract, mixing well. Add flour and baking powder (dough will be soft). Chill.

For Filling: Stir egg white, sugar, ground almonds, and lemon juice in a small bowl.

Remove small portions of dough at a time from refrigerator. Place 1 inch balls of dough into miniature muffin cups, pressing slightly onto sides and bottom. Place 1/2 tsp filling into each and cover with quarter size circles of dough. Brush with a little milk and top with sliced almonds. Bake at 350 degrees for 20 minutes or until golden brown.

Makes 5 dozen.

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 BREAD PUDDING

Posted by: Atchan - Posted on: 1/31/2007

Judi says, "Enjoy!!"

APPLE BREAD PUDDING

2 (12-oz) Carnation Evaporated Milk
1 Cup Water
1 lb. Loaf of Bread, cubed (About 5 cups)
(I use leftover croissants, raisin bread, Hawaiian sweet bread & fill it to more than 1/2 of the pan for a higher bread pudding, just making sure that the bread is soaked with the milk mixture)

6 Eggs
1-1/2 Cups Sugar
(I use the Organic Sugar from Costco)
1 Cup Raisins
1 Apple, chopped
1 Tablespoon Cinnamon
1 Tablespoon Real Vanilla
1 Block Butter
Cinnamon to Sprinkle

Grease 9x13 pan.
Pour milk and water over bread. In a separate bowl, mix eggs, sugar, raisins, apple, cinnamon & vanilla. Pour mixture over bread. Dot with 3/4 of butter, melt the remaining butter and drizzle over the top. Sprinkle with cinnamon & desired amount of brown sugar.
(The original recipe doesn't ask for the brown sugar, but I think that it adds to the flavor)
Bake at 350 degrees or about 45 minutes, or until when knife inserted comes out clean.

AUNTY NANCY'S OLD ENGLISH CHRISTMAS PLUM PUDDING

Posted by: sugarbug - Posted on: 9/27/2007

AUNTY NANCY'S OLD ENGLISH CHRISTMAS PLUM PUDDING

1 C. sifted flour (8 oz.)
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. mace
1-1/2 C. raisins (cut fine) (1/2 lb.)
1-1/2 C. currants (cut fine) (1/2 lb.)
3/4 C. finely chopped citron (1/4 lb.)
3/4 C. finely chopped lemon and orange peel
1/2 C. chopped walnuts (4 oz.)
2 C. bread crumbs (loosely packed)
2 C. ground suet (16 oz.)
1 C. brown sugar (8 oz.)
3 large eggs (beaten)
5 T. currant jam (2 oz.)
1/4 C. sherry or brandy or fruit juice

Sift together dry ingredients. Mix in raisins, currants, citron, lemon, and orange peel, walnuts, and bread crumbs. Mix together and blend in remaining ingredients. Pour into well-greased 2-quart mold. Cover tightly and steam on stove in boiling water for 6 hours. Add boiling water as needed. Serve hot with sauce. Serves 14 to 18.

Sauce:
1/4 C. sugar
2 T. cornstarch
1/4 tsp salt
1 egg
2 C. milk
1 T. butter
2 tsp. vanilla extract

Mix together in double boiler the sugar, cornstarch, salt and egg. Stir in milk and cook over low heat to boiling. Boil for 1 minute. Cool and blend in butter and vanilla extract.

**Traditionally the plum pudding was full of surprises. Before baking, tiny silver thimbles, small silver horseshoes and silver threepenny bits (coins) were added. It had to be eaten with great care. A silver thimble found by a young lady meant being forever an old-maid. The horseshoe of course, meant a lucky year ahead. A silver threepence could be kept or spent.**

BAKED FUDGE

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

Carole says, "I forgot to put down who posted this one."

BAKED FUDGE

1/2 cup sifted a.p. flour
1/2 cup cocoa
2 cups sugar
4 eggs, beaten
2 sticks butter, melted
2 tsp. vanilla
1 cup pecans, chopped

Preheat oven to 350 degrees. Combine flour, cocoa and sugar in a bowl and mix. Add the eggs, mix thoroughly. Add melted butter and vanilla. Beat well. Fold in chopped pecans. Spread into a 9x9 baking dish. Place this dish in a larger pan and add 1 inch of hot water to large pan. Bake for 1 hour or till the consistency of custard on the bottom and crusty on the top. Serve with whipped cream or scoop of ice cream.

Yields: 6-8 servings.

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. *** tops and bake at 450º for about 15 min. or 'til nicely browned.

BLUEBERRY HONEY

Posted by: Flicker13 - Posted on: 6/20/2007

Bethany says, "I have never sold this but do make various fruit Honey 'butters' when I have ingredients on hand. Yippppeee for Summer berries & hives :)"

BLUEBERRY HONEY

Never measure much of anything -

perhaps 2 parts wild blueberries (they are sweeter and abundant here)
perhaps :) 1 part honey - I set the honey container in a hot water bath to make it easier to work with. Then just mix and mix it together. Usually I take my mixing bowl and also submerge into some hot water so it keeps it all warm, so much easier to mix that way.

I have seen some folks blend a bit of butter with it as well, but I don't :) Keep it simple, right? :)

I keep this stored in a cool, dark spot but not in fridge, if I was in a really hot spot I probably would though :) here in maine? Nope LOL :)

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!

CHERRY ANGEL TRIFLE

Posted by: KC10 - Posted on: 4/8/2007
Originally Posted by: krrispy - Posted on: 4/8/2007

Kay says, "I couldn't resist this one!! It just sounded soooo perfect for our Tea Room!! I think I'll try this one, but since the aspartame and artificial sweeteners trigger migraines for me, I'll stick to the regular stuff!! :O)"

Cherry Angel Trifle
Light, fluffy, refreshing!

1 package (.3 ounce) sugar-free cherry gelatin
1 cup boiling water
1 prepared angel food cake (10 inches), cut into 1-inch cubes
1 can (20 ounces) light cherry pie filling
1 carton (8 ounces) frozen nonfat whipped topping, thawed


Dissolve gelatin in water; refrigerate for fifteen minutes.
Place half of the cake cubes in a 3-quart trifle or serving bowl; top with half of the gelatin and pie filling.
Repeat layers. Top with whipped topping. Refrigerate for at least one hour. Yield: 16 servings.

Nutritional Analysis per serving: 150 calories, 219 mg Sodium, 0 cholesterol, 33g Carbohydrate, 3g Protein, trace fat, trace fiber
Diabetic Exchanges: 1-1/2 starch, 1 fruit

CHERRY TAPIOCA

Posted by: marymitten - Posted on: 9/18/2007

Mary says, "This is an often requested desert compliments of my Dear Father."

CHERRY TAPIOCACherry Tapioca

2 qt. milk
10 oz jar of maraschino cherries, chopped and juice reserved
1 C pearl tapioca
1 1/4 C Sugar
4 eggs, beaten
1 t vanilla
whipped cream

Combine milk with 1/2 C cherry juice, sugar and tapioca Pour into a slow cooker set on high for 3 hrs. Blend eggs, vanilla together, add 1/4 c liquid from the slow cooker to temper the eggs. Pour back into slow cooker. Heat on high uncovered until thickened [about 20 minutes]. Stir in cherries and refrigerate. Serve with whipped cream.

CHERRY YUM YUM

Posted by: emr - Posted on: 6/2/2007

Elza says, " I fixed #2 son's birthday dessert -- not cake -- today. His 17th birthday is Tuesday but he will be at camp next week with our church youth group, so we will have his birthday celebration tomorrow. He wanted Cherry Yum-Yum for his birthday, so that's what he is getting!"

CHERRY YUM YUM

1st layer:
1/2 stick butter, melted
1/2 box graham cracker crumbs
Mix and press into 9x13 dish and chill.

2nd layer:
8 oz cream cheese, softened
1 to 1-1/2 c. powdered sugar
1/3 c. milk
1/4 tsp. lemon extract or grated lemon rind
Beat with mixer until smooth. Pour over prepared crust and chill.

3rd layer:
8 oz whipped topping, thawed
Spread over cream cheese layer and chill.

4th layer:
1 can cherry pie filling
Spoon over whipped topping and chill until ready to serve.

CHOCOLATE EGGS / EASTER TRADITION

Posted by: marymitten - Posted on: 4/7/2007

I simply have to share this lovely tradition with you. It was a delight for me to discover that the day after Easter is a holiday. It is widely observed in monasteries and many faiths as 'The Day of God's Laughter'. It goes like this. On Good Friday the devil thought he had won a great victory. He basked in that thought until the great rumble and victory of Easter Sunday. Easter Monday is the celebration of God's laughter. The rest of our days will be filled with the joy of the Lord.

Mary says, "This is a very simple recipe for chocolate eggs."

CHOCOLATE EGGS

8 oz of good quality chocolate
1 C of peanut butter
2 C of powdered sugar

Carefully melt the chocolate, add the peanut butter and mix well. Place the mixture in the fridge until it is workable and then scrape the chocolate with a spoon. Shape into balls and roll in powdered sugar.

CHOCOLATE HAZELNUT SPREAD

Posted by: marymitten - Posted on: 5/9/2007

CHOCOLATE HAZELNUT SPREAD

2 [8oz] pkgs. softened cream cheese
1/2 C confectioners sugar
1/2 C grated semisweet chocolate
1/2 C finely chopped hazelnuts

In a medium bowl using the electric mixer beat cream cheese and sugar until smooth. Add chocolate and hazelnuts. Cover and refrigerate.

makes about 2 1/2 cups