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Wednesday, September 12, 2007

Recipes for Tea Treats

Dear Gentle Friend,

Enclosed are the recipes you requested on Monday at our tea party. I so enjoyed our time together. Let's do it again very soon!

Easy Strawberry Tarts
24 cream cheese tart shells (see recipe below)
1 jar Smucker’s Strawberry Simply Fruit
Cream Cheese Topping (see recipe below)

Fill each thoroughly cooled tart shell with 1 heaping tablespoon of Smuckers Strawberry Simply Fruit. Use cake decorating tube with star tip to top each tart with a cream cheese star.
Recipe for Cream Cheese Tart Shells

3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour

Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.

Preheat oven to 325 degrees F (165 degrees C).
Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until light brown.

Recipe For Cream Cheese Topping

1/2 (8 ounce) package reduced-fat cream cheese, softened
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup heavy cream

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Cinnamon Scones

2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 tbsp. Sugar
1/4 tsp. cinnamon
1/2-3/4 stick butter
1 beaten egg
1/2 c. milk
1 tsp. vanilla
additional sugar and cinnamon

Sift together flour, powder, salt, sugar, cinnamon and nutmeg; then cut in butter; set aside. In another bowl combine egg, milk, vanilla and raisins; then stir into flour mixture to create dough. Knead dough lightly on floured board. Roll out to 1/2 inch thickness and cut with biscuit cutter. (Cut biscuit shape in half and re-shape each piece into a triangle shape, if desired.) Place scones on greased cookie sheet. Brush with melted butter and sprinkle with cinnamon & sugar on top. Bake at 400 degrees for 5-12 minutes.



Amy @ The Cottage Gate said...

Hi Karen,
Your treats look absolutely delicious and easy to prepare which I love!! And I adore your tea set, pale blue and pink together is beautiful!! Come and visit me for tea too!

Amy at Bunny Rose Cottage said...

thank you so much for these recipes, I cant wait to try them :)


Counting Your Blessings said...

Oh I'm so bad at scones! Thank you for the wonderful receipe. Blessings... Polly

Inspired Tokens said...

Thank you for the recipe. I have company coming in October and it will surely be nice to make these up. Thank you too for visiting my blog and leaving your kind comments. Hope you'll stop by again, I've posted some new vignettes.

cjan said...

Hi Karen, Your "tea's" are beautiful. Love your china! All looks so inviting and elegant! I can't believe in your busy schedule, how you made up the tarts just for us!
How lovely!

Have a great day,

Britta said...

You have my mouth watering Karen!!

Your sweet treats and whole website for that matter is a joy to view.

Thanks for having me over for "key board tea"

Best Wishes,
Britta Lee Zweibohmer

GardenGoose said...

oooh those look absolutely delicious!

Lana G! said...

Oh my, thank you for the recipes! I will definitely be trying these.

If you would like to come to tea in London, come on by...

Miss Rhea said...

Oh, I cant wait to try them ! So Yummy !! You are the Queen of Tea's ! My chick flew the coop finally. I miss Him, but am so Glad that he gets to start this exciting new phase of his life. I hope your Chick is enjoying School and making lots of memories. :)