Tea Time Recipes

By Tamera Bastiaans

Since a full tea is served in three courses, here are some recipes to be served with each course.

~ Savories ~

Baco-Dilly Sandwiches

8 oz. Cream Cheese (softened)

1/2 c. Mayonnaise

5 Bacon slices (finely chopped)

1 tbs. Chopped green onion

1 tsp. Dill weed

1/8 tsp. Pepper

1 c. Toasted slivered almonds

Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the cream cheese mixture. To make each sandwich, cut off crusts, and cut into three parallel sections, or four triangles.

Cheesy Bacon Bites

1 pkg. (8 oz.) cream cheese, softened

1/8 tsp. black pepper

1/2 c. cooked, finely chopped bacon

2 tbs. finely chopped onion (I use green for color)

1 pkg. Pillsbury refrigerated crescent rolls

1/4 c. cheddar cheese

Preheat oven to 350Â°. Combine all ingredients in a medium sized bowl. Separate crescent rolls into two rectangles. Spread cream cheese mixture on each rectangle and roll it up like a cinnamon roll, starting at the longest side, and then seal the edge. Cut each roll into 16 slices. I start by cutting it in half, then each piece in half again and then again and then one last time. Than should give you sixteen even pieces. Place the slices cut side down on a cookie sheet. Bake them for 15 minutes or until golden brown. Serve warm. Makes 32 appetizers.

~ Scones ~

Dried Fruit Scones

1/2 c. Butter (cold)

2 1/2 c. Flour

1 tsp. Baking powder

1 tsp. Baking soda

1/2 tsp. Salt

2 tsp. Orange zest

1/2 c. Currants (or raisins, dried cranberries, dried blueberries)

1/3 c. Honey

1/2 c. Sour cream

1 Egg, beaten

1 Egg white (optional)

Preheat oven to 375Â°. In a large bowl combine flour, soda, baking powder, salt and orange zest. Using a pastry blender, cut in butter until it forms small pea sized clumps (this is important--don't use a mixer or your scones will be tough!). Add the currants or raisins. In another bowl, combine honey, sour cream, and lightly beaten egg with whisk. Stir honey mixture into dry ingredients and mix to form a soft dough. Add more flour if necessary. Knead dough on a floured board 10 times. Shape dough into an 8" square. Cut into 4 pieces then into triangles. Brush with egg white using pastry brush. Bake 10 to 20 minutes, or until golden brown.

Easy Devonshire Cream

1 c. Heavy whipping cream

1/2 tsp. Cream of tartar

1/2 c. Powdered sugar

1 tsp. Vanilla (or vanilla powder)

Beat all ingredients until stiff. Refrigerate and serve with scones and jam.

~ Dessert/Sweets ~

Orange Cream Cheese Cookies

1/2 c. Butter

1/2 c. Sugar

1 1/2 oz. Cream cheese

1 Egg yolk

1 tsp. Vanilla

1 tbs. Frozen orange juice

Zest of one orange

1 1/2 c. Sifted flour

1/4 tep. Salt

1/2 tsp. Baking powder

Preheat oven 350Â° degrees. In a medium bowl, beat butter and sugar until creamy. Beat in cream cheese and egg yolk. Add vanilla, orange juice and orange zest. Sift together flour, salt and baking powder; fold it into mixture. Chill the dough for one hour. Drop by teaspoonfuls onto a cookie sheet and bake for 8 to 10 minutes. Variation: lemon rind and lemonade concentrate.

Tamera's Tea Series

Tea History

High and Low Teas

Napkin Etiquette

Tea Etiquette

Tea Ideas and Tips!

Bridal Teas and Recipes

Starting a Tea Club

Tea Recipes

About The Author

Tamera is a stay-at-home-wife who loves to cook, read, write, garden and craft. She has a free email newsletter called Tamera's Tea Time Talk and Culinary Chatter.

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