Monthly Archives: August 2010

Potato Chip Cookies

Potato Chip Cookies
Buttery, rich with a light crunch…Bet you can’t eat just one!
Makes 2-3 Dozen.

3/4 cup butter (not margarine)
3/4 cup granulated sugar
1 egg yolk
1 1/2 cups flour
3/4 cup crushed potato chips (We recommend the kind with ridges.)
1 tsp. vanilla
1/2 cup roasted, salted cashew nuts, chopped

1. Cream butter and sugar. Add egg yolk and vanilla. Mix well.

2. Add flour. Mix well. Add potato chips and cashews.

3. Roll into 1″ balls and flatten with a fork.

4. Bake at 350 degree oven for 12-15 minutes, until light brown. Remove to a cooling rack and store in an airtight container for 1 week, if they last that long!

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Chocolate Tea Truffles

Chocolate Tea Truffles

Tea & chocolate…a perfect pair!
Makes approximately 2 dozen truffles.

 10 oz. semi-sweet or bittersweet chocolate, chopped in small pieces

3 Tbsp. sweet butter (unsalted)

½ c. heavy cream

1 Tbsp. corn syrup

1 ½ tsp. loose green tea

Unsweetened cocoa powder

Powdered sugar

 1. Place cream and corn syrup in saucepan. Heat over medium heat just to a simmer. Take off heat and add green tea. Steep 3-4 minutes and strain out tea leaves.  

 2. While tea steeps in cream mixture, place chopped chocolate and butter in microwaveable bowl. Microwave on high for 30 seconds. Stir and microwave on high for 30 seconds more. Stir to mix. Chocolate mixture should be smooth.

 3. Pour strained cream mixture over chocolate. Let sit 2 minutes. Stir chocolate and cream together to mix.

 4. Pour into an 8 x 8 inch baking dish and place uncovered in refrigerator for approximately 1 hour.

 5. Remove from refrigerator and spoon 24 equal portions onto a wax or parchment covered cookie sheet. Place back in refrigerator for 1 hour.

 6. Pour some cocoa powder into a pie plate or round, shallow pan. Add enough powdered sugar to make it slightly sweet.

 7. Remove truffle portions from refrigerator and roll quickly into balls. Roll in cocoa powder mixture and place in airtight container, placing wax paper between layers.

 8. Arrange on tray shortly before serving. Keeps 2 weeks in refrigerator.

Variations:

Use Earl Grey black tea or 1/3 cup fresh, clean, pesticide free mint leaves or violets in place of green tea.

 Coat with melted chocolate before rolling in unsweetened cocoa powder.

 Serving suggestion:  Place truffles in small paper candy cups.  

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Lemon Cream Puffs

Lemon Cream Puffs
(Makes 30-40 puffs)

30 – 40 Mini Cream Puffs**

2 Containers of Cool Whip Non-Dairy Whipped Topping (8 oz.)
2 cups Lemon Curd or 16 oz. ready made

1. Mix together 1 cup lemon curd with whipped topping. Slice tops of cream puffs almost all the way through. Lift top and fill each with 1-2 teaspoons of lemon filling. Add a small dot of remaining lemon curd to top of lemon filling. Replace cream puff tops and dust with powdered sugar before serving.

Note: This recipe can be made a few hours in advance and kept covered, in the refrigerator. Other fruit jams can be used in place of the lemon curd. Sweet tart flavors work best. Also try substituting a thin slice of fresh fruit or small berry for the dot of lemon curd/jam.

** See Cream Puff recipe below.

Cream Puffs
(Makes 30-40 mini puffs)

1/2 cup of butter
1 cup water
1 cup flour
1/4 teaspoon of salt
4 eggs

1. In a medium saucepan melt butter. Add water and bring to a boil. Add flour and salt all at once; stir vigorously.

2. Cook and stir until mixture forms a ball that doesn’t separate. (It will pull away from the side.)

3. Remove from heat and cool slightly, about 5 minutes.

4. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth and glossy, 1-2 minutes. (The batter gets more glossy with each egg you add. Just make sure egg is completely beat into the flour mixture. Even if your arm gets tired, don’t rush this step. Beating the eggs is what makes the cream puffs rise so don’t try to beat them in all at once.)

4. Drop batter by teaspoonfuls (about the size of a quarter) onto a greased baking sheet, approximately 1 inch apart. Bake in a 400 degree oven for 20-25 minutes. Puffs will be golden brown, dry and sound hollow when tapped. Store in an airtight container for 2 days until ready to use or freeze up to 2 weeks.

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Orange Clove Spice Tea

Orange Clove TeaServes 8

8 cups of water
1/2 tsp. whole cloves
1 stick of cinnamon, broken in pieces
9 level teaspoons of black tea
sugar to taste
1/2 cup orange juice
Juice of 2 small lemons
cheese cloth

1. Tie up cloves and cinnamon stick in cheese cloth. Add to water and bring to a boil. Pour onto the tea and allow to brew for 5 minutes.

2. Strain tea; stir in fruit juices and sugar to taste.

3. Place a thin orange slice in each cup before pouring tea.

Note: This tea can be made ahead of time and reheated over a low heat. Do not simmer or bring to a boil.

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Brandy Fruit Sauce

Brandy Fruit Sauce
A classic recipe to create and cultivate your own authentic brandy sauce.

Brandy Fruit Sauce…Yum!

20 oz. can pineapple chunks, drained

14-16 oz can peach slices, drained

14-16 oz can apricot halves, drained & quartered

10 oz. jar maraschino cherries, drained, no stems

1 1/4 cups sugar

1 1/4 cups brandy (regular or fruit flavored

1. Combine all ingredients in a large, clean jar with a loose fitting lid. Stir gently with a wooden or plastic spoon.

2. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Do not cover tightly. Safety note: As the fermentation process produces gas, it needs to escape or jar will explode.

3. At this point, you can serve the sauce over ice cream, sherbet, pound cake or angel food cake for a regal dessert, or “feed” the jar as shown below. To keep the starter jar going, maintain at least 3 cups of it in jar at all times. Store at room temperature. Do not refrigerate.

Feed the Jar: Once every 2 weeks, stir in 1 cup sugar and one 14-16 oz. can of pineapple chunks, sliced peaches, sliced and quartered apricots OR maraschino cherries (10 oz. jar), well drained*. Stir gently. Cover and let stand for at least 3 days before using. Stir daily.

*Add a different fruit every two weeks to maintain a balanced mix. You should not have to add more brandy. You can delay feeding for a day or two, but you should not feed more often than every two weeks.

Share the Jar: Whenever you have more than 6 cups of fermented fruit, you may divide it into two portions of at least 3 cups each into 2 large clean jars. Do this just before a normal feeding, then go ahead and feed each portion. Give one portion to a friend with feeding instructions and keep the other.

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Chicken Salad Tea Sandwiches with Smoked Almonds

 

…a tasty sandwich from our dear customer, Julie E. in California!

Makes 48 tea sandwiches.

3 cups chicken broth
2 whole boneless chicken breasts with skin, halved (about 1 1/2 pounds)
1 cup mayonnaise
1/4 cup minced shallot
1/4 cup minced apple (optional)
1 1/2 tsp. minced fresh tarragon leaves
Salt and pepper to taste
24 thin slices of bread
1/2 cup finely chopped smoked almonds (about 2 ounces)
1/2 cup softened butter

1. In a deep 10″ covered skillet, bring broth to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once. Approximately 7 minutes.

2. Remove skillet from heat and cool chicken, covered, in cooking liquid 20 minutes. Discard skin and shred chicken fine.

3. In a bowl, stir together chicken, 1/2 cup mayonnaise, shallot, tarragon & apple. Salt and pepper to taste.

4. Thinly butter all slices of bread. Spread 12 slices with the chicken mixture and top with remaining 12 bread slices, butter down. Press gently together. (At this point you can wrap each sandwich in plastic wrap and refrigerate until the next day if desired.)

5. Trim crusts and cut each sandwich in half and then half again, making either squares or triangles.

6. Put chopped, smoked almonds on a small plate. Spread one or all edges of each sandwich with remaining mayonnaise and roll edges in almonds.

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Gingerbread Cake with Lemon Sauce

Gingerbread Cake with Lemon Sauce
Old fashioned favorite…delicious served warm!
Serves 9.

1 1/2 cups all purpose flour
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable shortening such as Crisco
1/4 cup packed brown sugar
1 egg
1/2 cup molasses, not blackstrap which is too strong
1/2 cup boiling water

1.  Grease and lightly flour an 8″ x 8″ x 2″ square baking pan. Sift together the first 6 ingredients in a bowl. In a separate bowl, beat shortening on medium speed with an electric mixer for about 1 minute.

2.  Add brown sugar to shortening and beat 1-2 minutes til fluffy. Add egg and molasses; beat 1 minute. Add dry ingredients and boiling water alternately to sugar mixture, beating after each addition.

3.  Turn batter into prepared baking pan. Bake in middle of oven in a 350 degree oven for 30-35 minutes or until cake is done. (Tip: If baking in a glass pan, reduce the temperature by 25 degrees.) Cool 10 minutes on a wire rack. Remove from pan and serve warm or cold with lemon sauce**, apple sauce, vanilla ice cream or whipped cream.

** See Lemon Sauce recipe below.

Lemon Sauce
Makes 2 cups.

1 cup granulated sugar
2 Tbsp. cornstarch
2 cups water
4 Tbsp. butter
1 tsp.  grated lemon rind, optional
3 Tbsp. lemon juice
1/4 tsp.  salt

1.  Combine first 3 ingredients in a small saucepan (1-2 quart size) and stir constantly over medium-low heat.

2.  After sauce thickens, approximately 5 minutes, remove from heat and stir in remaining 4 ingredients.  Spoon over individual servings of gingerbread and serve.

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