Wednesday, May 2, 2012

Teatime Treats, Anytime

                                                                                         Source: Uploaded by user via Ann on Pinterest

Brimming with recipes, this collection of savory finger food offers new spins on old classics, sumptuous regional appetizers, and original sweets and treats, along with brewing tips for all the trendiest teas served both traditionally and today.

Sharing some recipes from the two above books, as well as online recipes.

Frozen Fruit Tea
3 bags fruit tea (raspberry, peach, or other)
1 cup water
2 tablespoons sugar or honey
2 cups ice cubes
 1 cup frozen fruit (mangoes, berries, or other)
Bring water to a boil, then pour over tea bags. Cover and let steep 7-10 minutes. Remove tea bags. Stir in sugar or honey until dissolved, then pour into blender or food processor. Blend well with ice and frozen fruit. Serve in tall glasses.

Hot Spiced Tea
7 cups of water
2 cinnamon sticks
8 whole cloves
6 bags black tea
1 cup pineapple juice
1 cup orange juice
3/4 cup sugar
juice of 1 lemon
Bring water to a boil in large saucepan. Remove from heat. Add spices, tea bags, and sugar. Cover and let steep 5-7 minutes. Remove tea bags and spices. Add juices and stir until blended. Serve hot in cups, or mixture may be refrigerated for up to 3 days.
Makes approx. 2 quarts.

"Remember the tea kettle - it is always up to its neck in hot water, yet it still sings!" ~Author Unknown

                                                                                    Source: via Ann on Pinterest

Festive Mini Quiche
1 package dry pie crust mix
6 large eggs
2/3 cup heavy cream
1/4 cup Parmesan cheese
1 teaspoon brown mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 400 degrees. Following direction on package, prepare crust mix and divide into 24 portions. press each portion of dough into tartlet pan or small cupcake pans. Bake 10 minutes or until golden. Put eggs, cream, cheese, mustard, salt, and pepper in a medium sized mixing bowl. Beat until smooth, then spoon 1-2 tablespoons mixture into each prebaked pastry cup. Bake an additional 8 minutes, until filling is set. Top with slice of mushroom, if desired.
Makes 24 mini-quiches

"Tea is a time "in which we were perfectly contented with ourselves and one another."

Author: Charlies Dickens
                                                                                      Source: via Ann on Pinterest

Tea Sandwich Fillings
Although the cucumber sandwich is traditionally considered the aristocrat of the tea table, add variety by choosing one of the following fillings for your finger sandwiches.

Egg salad and chives
Tomato and cracked pepper
Thinly sliced ham and cheese
Smoked salmon

For the children:
Butter and jam
Hazelnut chocolate spread
Peanut butter and banana

"It is at the tea table that soul meets soul."

Zucchini Bread
         3 cup all-purpose flour                            3 eggs
                      1 teaspoon salt                                   1 cup vegetable oil
                       1 teaspoon baking soda                     2 1/4 cups whit sugar
                           1/4 teaspoon baking powder       3 teaspoons vanilla extract   
                        2 teaspoons ground cinnamon          2 cups grated zucchini
                        1/2 teaspoon ground nutmeg            1 cup chopped walnuts
Preheat oven to 325 degrees. Sift together flour, salt, baking soda, baking powder, cinnamon, and nutmeg. In a separate bowl, beat eggs, oil, sugar, and vanilla. Stir sifted ingredients into the creamed mixture. Add zucchini and nuts and mix thoroughly. Divide batter into two greased and floured loaf pans. Bake 40-60 minutes, until toothpick comes out clean. Cool on rack for 20 minutes. Remove from pan and let cool completely before slicing.

                                                                                       Source: via Ann on Pinterest

Cupcakes in a Cup
makes 8 large cups:
  • 1 1/2 stick unsalted butter, softened+1 tablespoon for greasing the cups
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • Frosting
  • Coconut shavings or flowers
Preheat oven to 350F and grease 8 large coffee cups.
Beat butter and sugar with an electric mixer on medium speed until pale and fluffy.
Add eggs, one at a time. Mix in vanilla, flour, baking powder and milk until smooth.
Spoon batters into cup, filling about two-thirds full. Bake until a cake tester comes out clean, about 12 minutes.
Cool, frost and sprinkle with coconut shavings or top with a flower
Enjoy them!
Tea is instant wisdom - just add water! 
 ~Astrid Alauda

                                                          Source: via Ann on Pinterest                                                 

Wishing you all a tea-happy week!
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  1. Hello Ann,
    Another wonderful post filled with lots of great ideas! Love all your quotes and recipes. Thank you for sharing and joining me for tea.


    1. Thanks, Sandi. Always good to hear from you and join you for tea!

  2. Hi: I am running late on my visits this week. You always have such interesting Tea Cup Tuesday posts. Thank you so much for sharing with us. Hope to see you next week. Blessings, Martha


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