“Easter Cookies”

“Easter Cookies”

“Quick & Easy Cookies” by Myra Street

 

½         cup butter

6          tbsp. sugar

1          egg, beaten

2          cups all-purpose flour

½         tsp. apple pie spice

½         tsp. ground cinnamon

1/3        cup currants

1/3        cup mixed candied peel

sugar to dredge

 

  1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease several baking sheets.

 

  1. Put the butter and sugar in a bowl and beat until light and creamy. Gradually beat in the egg.

 

  1. Sift in flour, cinnamon and apple pie spice. Add the currants and peel, then mix to make a firm dough and knead lightly.

 

  1. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut out circles with a 4” fluted cutter and place on the baking sheets.  Knead and re-roll trimmings to cut out more circles until all the dough is used up.

 

  1. Bake for 15 minutes or lightly browned. Dredge with sugar and transfer to a wire rack to cool.

Recipe – “Chocolate Chip Cheesecake Brownies”

“Chocolate Chip Cheesecake Brownies”

“Fare for Friends”

 

Chocolate Chip Batter

1                 cup shortening

1                 cup brown sugar, packed

½                cup sugar

1                  teaspoon vanilla

3                  eggs

2                 cups all-purpose flour, un-sifted

1                 teaspoon baking soda

1                 teaspoon salt

1-1/2        cups chocolate chips (pure & semi-sweet)

 

Cream cheese batter

2                 packages (each 8 oz.) cream cheese, softened

¼                cup sugar

2                 eggs

1                 cup pecans, chopped

 

Preheat oven to 350 degrees Fahrenheit.  Cream shortening, sugars, and vanilla; add eggs and beat well.  Combine flour, baking soda and slat.  Add to creamed mixture and stir in chocolate chips.  Spread one half of the chocolate chip batter in the bottom of a lightly greased 13” x 9” baking pan.  To make the cream cheese batter, combine cheese with sugar and eggs in food processor or mixer and blend until creamy.  Pour on top of chocolate chip batter in pan.  Sprinkle with nuts.  Spread or drop remaining chocolate chip batter by small spoons-full over cheese filling.   Do not be alarmed by tiny sections not filled in by batter – it will spread in the cooking process.   Bake in oven for 45 minutes.  Cool and cut into pieces.    Makes about 36 pieces.

Pairing tea blends to go with recipe:

Chocolate Mint

Belgian Chocolate Rooibos

 

 

Recipe – “Poppy Seed Muffins”

Happy New Year
 
“Poppy Seed Muffins”
 
 
1       cup milk
1/2    cup poppy seeds
1/4    cup butter or margarine
3        tblsp. Granulated sugar
1        egg
1        tsp. Vanilla
2        cups all purpose flour
3        tsps. Baking powder
3/4     tsp. Salt
 
– Put milk and poppy seeds into small bowl.  Let stand for 10 minutes or so.
 
– Cream butter, sugar and egg together well.  Add vanilla.  Stir in poppy seed mixture.
 
– Measure flour, baking powder and salt into large bowl.  Stir to mix thoroughly.  Make well in center.  Pour wet mixture in well.   Stir only to moisten.  Fill greased muffin tins 3/4 full.
 
– Bake in 400 degree Fahrenheit oven for 20 to 25 minutes.  Serve warm.
 
Makes 15

Recipe – “Greenberry Tea” & Muffins

 
“Greenberry Tea”
“Drink to your health” by Anita Hirsch
  
1   cup boiling water
1   teaspoon green tea leaves or 1 bag green tea
1 – 2 teaspoons dried blackberry, blueberry, or raspberry leaves
1 – 2 teaspoons fruit syrup (Optional)
  
** Pour boiling water over the leaves or tea bag and steep for 3 minutes to 5 minutes.  Strain.  Serve.  One or two teaspoons of fruit syrup can be added for sweetening and flavor if desired.
  
1 serving (1 cup)
 
———————————–
 
Fruit Muffins
 
2        cups all purpose flour
1        tsp. Baking powder
1        tsp. Baking soda
1        tsp. Salt
 
1/2     cup butter or margarine
1/2     cup granulated sugar
1         egg
1         cup milk
3/4      cup fruit cocktail
 
In a large bowl mix together flour, baking powder, soda and salt.  Make a well in the center.
 
Using a smaller bowl, cream butter, sugar and egg together well.   Mix in milk and fruit.   Pour into well. Stir just to moisten.  Batter will be lumpy.  Fill greased muffin cups 3/4 full.  Bake in 400 degree Fahrenheit oven for 20 to 25 minutes.  Leave in pan 5 minutes, remove.  Serve warm.   Makes 16.

Recipe – “Baked Lemon Pudding”

“Baked Lemon Pudding”

“Fare for Friends Foundation”

 

3          eggs, separated

1-1/2  lemons, rind and juice

2          tablespoons flour

¾        cup sugar

1          tablespoon butter, melted

1          cup milk

             pinch of salt

 

Preheat oven to 325 degrees Fahrenheit.   In a large bowl, combine rind and juice with egg yolks.  Add flour and sugar slowly.  Beat well and add milk and butter gradually.  Beat egg whites until stiff and fold into mixture.  Pour into greased, 1-1/2 –quart (1.5 L) casserole, and set in pan of warm water.  Bake 45 minutes or until set and top is golden brown.  Serves 6.

Recipe – “Banana Blueberry Bread”

“Banana Blueberry Bread”

“Fare for Friends Foundation”

 

1-1/2 cups flour

2/3      cup sugar

2          teaspoon baking powder

½         teaspoon salt

¾         cup quick cooking oats

1/3      cup salad oil

2          eggs, slightly beaten

1          cup bananas, mashed

¾         cup blueberries, fresh or frozen

 

Preheat oven to 350 degrees Fahrenheit.  Sift first 4 ingredients together.  Add oats, oil, eggs and bananas.  Stir just enough to mix.  Fold in blueberries lightly.  Bake in a greased 9” x 5” (2 (L) loaf pan for 1 hour.  Cool in the pan for 10 minutes, then turn onto a wire rack.. Wrap well when cool.  Chill a few hours before slicing.   *Makes 1 loaf.

teabytheocean newsletter May and June 2013

LAVENDAR COVE – teabyocean   May & June 2013 Newsletter

It has been a while since any info on this blog, it is writer’s blog. To simply not add too much in of my own personal life, but keep all the followers interested about tea, recipes, herbs and something interesting to write about. Taking time out of the already busy schedule to simply write on all my blogs, creating labels for the tea company that took days to compile, packaging over 30 pounds of tea with a few helpers (thanks to Jo-anne & Linda) in just five hours later. It is back breaking work with a counter of only 3.5 feet high and causes you to shift your feet back and forth, great conversation talking went back and forth in the room, us ladies talked about life, our marriages, some mentions about tea with questions to rack my brain, but all in all it is about friendship gathered into a kitchen to learn about your friends lives and what they both enjoy to do on their spare time.

If you can relate to all the blogs that you follow is also time consuming and usually for me it is done late in the evening into the early morning hours.

The passion of owning a wonderful tea company occupies many hours during the week. To share my knowledge and inspiration has been from the beginning.

Some of us enjoy creating, cooking, painting, reading a novel, outdoor exercise, painting, time at the gym, baking, gardening, oh did I leave some stuff out. Why don’t you comment and add some more things that you enjoy to do, other than working.   I enjoy a great cup of tea after an hour long session with my girlfriends after class, this allows me to mediate and relax.   Some of the activities listed above are some of the things I also enjoy.

Enjoy this month’s news with recipes, teas and more added between.

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See original recipe for the “COOKIE STARTER” Recipe by – “Farm Journals Country Cookbook”

This is a wonderful and helpful cookbook, so many recipes with new creations adding from the original recipes.   A great help for all those who love to cook, bake and having great recipes on hand to enjoy with friends & family.

 

“Ice Cream Wafers”

Recipe by – “Farm Journals Country Cookbook”

 

1           cup Cookie Starter

½         tsp. vanilla

1           egg yolk

1/3       cup sugar

½         tsp. baking powder

Sifted confectioners sugar

 

  • Mix all ingredients, except confectioner’s sugar.
  • Chill dough thoroughly.
  • Sprinkle board and rolling pin with confectioner’s sugar. Roll small amount of dough 1/8″ thick.
  • Cut with small cookie cutter and place 1″ apart on greased baking sheet. Bake in moderate oven   (350 degrees Fahrenheit) about  6 minutes, until cookies are lightly browned.
  • Dust with confectioner’s sugar.
  • Remove and cool on racks. Makes about 3 dozen.

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Enjoy a wonderful Rooibos tea would go great with this recipe below, we suggest our brand of “Bourbon Street Vanilla Rooibos”, available on our site – http://www.teas-online.com , signing in as a member you will receive 10 % off your purchases.

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Orange and Lemon Wafers”

Recipe by – “Farm Journals Country Cookbook”

 

Make up Ice cream Wafers recipe omitting vanilla and adding grated peel of 1 orange and grated peel of ½ lemon.   Roll out and cut cookies into different shapes. Place 1″ apart on lightly greased baking sheet.

(Or roll into balls, using 1 teaspoon dough for each cookie. Dip fork into confectioner’s sugar and make waffle design by crisscrossing with fork. Don’t mash cookies too flat.) Bake in moderate oven (350 degrees Fahrenheit) 10 minutes. Decorate with strips of orange peel.   Remove cookies and cool on racks.   Makes 1-1/2 dozen.

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“COOKIE STARTER”

Recipe by – “Farm Journals Country Cookbook”

2-1/4              cup sifted flour

¾                    tsp. salt

1                      cup butter or regular margarine

 

–         Sift flour and salt into bowl.

–         Cut in butter until mixture resembles coarse bread crumbs.

–         Store in clean jar with tight-fitting lid. Keep in refrigerator or freezer.

–         Makes 3 to 4 cups.

 

Tips on using mix:

–         Let the crumbs reach room temperature before adding other ingredients. Loosen with a fork if mix is too compact. Your electric mixer can help you make cookie dough from the mix.

–         To short-cut cookie-making, shape dough into roll; wrap and chill thoroughly. Slice and bake cookies as desired. When dough is cold, allow more time for baking. To get a thicker cookie, shape teaspoonfuls of dough with fingers and roll in palms of hands into balls; stamp with flat-bottomed glass and bake.

–         When you bake and then freeze, wrap cookies in foil or plastic wrap, or store them in freezer containers.

 

Look for the cookie recipes to follow: Blind Dates (added); Ice Cream Wafers; Oriental Almond Cookies; Old English Ginger Cones;

Join our other blogs:

alongthebeach.wordpress.com ; botanicalbathflowers.wordpress.com ; loveisinyourcup.wordpress.com ;

 

Recipe – ” Mexican Fruit Dessert”

Mexican Fruit Dessert

by Better Crocker’s WWC

 

3            oranges, pared and sectioned

3            banana’s, sliced

1          pint strawberries, cut into halves

1/4       cup coffee-flavoured liquer

1          cup whipped cream

1/         cup powdered sugar

Ground cinnamon

 

Toss oranges, bananas and strawberries with liquer in 2-quart bowl.

Beat whipping cream and powdered sugar in chilled 1-quart bowl until stiff.

Spread over fruit; sprinkle with cinnamon. Serve immediately. Serves 6.

Recipe – “Chocolate Mallow”

Chocolate Mallow

by Betty Crocker’s WWC

 16        large marshmallows or 1-12 cups miniature marshmallows

1/3       cup  water

1/4       cup cocoa

1/2       cup whipping cream

 

Heat marshmallows, water and cocoa over medium heat, stirring occasionally, until marshmallows are melted.  Refrigerate until mixture mounds slightly when dropped from  a spoon.

 

Beat whipping cream in chilled 1-quart bowl until stiff.  Fold marshmallow mixture into whipped cream.  Spoon into 4 dessert dishes.  Cover and refrigerate until firm, at least 3 hours but no longer than 24 hours.