Spanakopita

1 lb package of phyllo dough 1 lb feta cheese, crumbled

1 egg 1 Tbls chopped fresh parsley

1/2 lb butter, melted

Filling:

In a small bowl, combine feta, egg, parsley and egg and mix well. Set aside

Pastry:

Working quickly so the dough does not dry out, roll out a few sheets of phyllo dough and cut into about a 2” strip. Cover remaining dough with a damp cloth or towel.

Place a sheet of dough on the counter and quickly brush it with some melted butter. Place another sheet on top of the first and brush it with butter. Repeat one more time with a third sheet of dough and brush it with butter.

Spoon 2 Tbls filling on the corner of the dough. Take the corner of the dough with the filling and lift it up to meet the opposite side of the dough, forming a triangle. Keep lifting each corner until all the dough has formed a triangle.

Place the filled phyllo dough on to a prepared cookie sheet sprayed with non stick cooking spray or parchment paper. Brush the entire triangle with butter

Repeat until all the filling is in a phyllo dough triangle.

Bake on 350 degrees for about 25 minutes until golden brown. Serve immediately. Store in an airtight container. These are even better the next day!

Hello, World!

Print

With ImageWithout Image

Spanakopita

Author: Anita Casano

This is my own version of this wonderful Greek dish. I have served it as an entree with a Greek salad or as an appetizer. They are the BEST!

Ingredients

• 1 lb package of phyllo dough
• 1 lb container of feta cheese - I use the solid block feta in the brine
• 1/2 cup (1 stick) butter
• 1 egg
• Fresh Parsley to taste (optional)

Instructions

1. Pre-heat oven to 350 degrees
2. Mix the ingredients for the filling by combining the chopped fresh parsley, egg and feta together tin a small bowl. If you buy the block feta, I use a fork to break it up into small pieces. You can add a little bit of extra virgin olive oil to moisten up the filling if it is too dry
3. Melt the butter in a bowl. Don't make it too hot, just melted
4. Unwrap phyllo dough. Now don't panic, but you have to work quickly so the dough does not dry out. This is a super easy recipe, this dough is a bit tricky though so work quickly and keep a damp cloth, paper towel or dishtowel close by.
5. Cut about a 2" wide strip down the entire sheet of dough. Cover the remain dough immediately with your damp towel or paper towel.
6. Place a strip of dough on the counter and quickly brush it with some of the melted butter. Place another sheet on top of the first and brush with a little more butter. I usually do 3 sheets before adding the filling. NOTE: you can brush every other sheet with butter so it is not too rich
7. Place about 2 Tbls of filling at the corner of the dough. Take the corner with the filling and bring it over to meet the end on the opposite side to form a triangle. Take that end and lift it up going the other way and repeat until all the dough is wrap up like a triangle
8. Place triangle on a prepared baking sheet sprayed and covered with parchment paper (I actually use aluminum foil over my baking sheet). Bruch entire triangle with butter. Repeat with remaining dough and filling and remember to brush each spanakopita with butter
9. Bake in the oven for about 20 minutes or until golden brown

French Dip Tea Biscuits

This is a wonderful savory to include in any tea menu! It is very rich and hearty, each guest will only need one serving but I can promise you they will ask for more! And they are so easy to make!

1 (16.3 oz) can refrigerated biscuits (8 count)

1 lb thinly sliced deli roast beef

2 Tbls creamy horseradish sauce or to taste (optional)

8 slices provolone cheese

1 packet Au Jus Gravy Mix

Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.

Separate each biscuit into two layers. Bake layers of biscuits for about 12-15 minutes, according to package directions.

While biscuits are baking, prepare Au Jus Gravy Mix according to package directions.

Remove from oven. Spread horseradish gravy on each sides of the biscuits. You can also spread biscuits with butter. Place one piece of provolone cheese on top of biscuit layer. Add roast beef. Top the meat and cheese with the remaining biscuit layer.

Place biscuits back into the oven until the cheese is melted and the biscuits are golden brown. About 5-10 minutes

Remove from the oven and serve with Au Jus Gravy.

Hello, World!

Print

With ImageWithout Image

French Dip Tea Biscuits

Author: Anita Casano

These little biscuits are so hearty, your tea table will just need one per person but they will want more! They are so delicious!

Ingredients

• 1 16.3 oz can refrigerated biscuits (8 count)
• 1 lb thinly sliced deli roast beef
• 2 Tbls creamy horseradish sauce or to taste
• 8 slices provolone cheese
• 1 packet Au Jus Gravy mix

Instructions

1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Separate each biscuit into two layers. Bake biscuits according to package directions or 12-15 minutes.
3. While biscuits are baking, prepare Au Jus sauce according to package directions. Set aside
4. Take biscuits out of the oven. Spread each half of the biscuits with horseradish sauce (optional). You can also spread them with butter
5. Add 1 slice of provolone cheese to the bottom layer of the biscuit. Add a layer of roast beef on top of the cheese. Top the meat and cheese with the remaining biscuit layer.
6. Put the biscuits back in the oven for a few minutes, just until the cheese melts. you can brush the tops of the biscuits with butter if you like
7. When the cheese is melted and the biscuits are golden brown, remove and let cool slightly.
8. Serve with the prepared Au Jus sauce

Strawberry Lime Shortbread Bars

This recipe is easier than it looks and SO worth the effort! They are rich in flavor and perfect with a cup of tea. All the sweet goodness in these bars is enough to accompany your favorite tea blend and make for a wonderful tea time to find a little bit of peace during a busy day!

2 cups all-purpose flour 1 1/2 cups sugar, divided

2 tsp lime zest, divided 3/4 cup butter, cut into cubes

1 12 oz jar of your favorite strawberry preserves. 3 8oz packages of cream cheese, softened

3 large eggs 3 Tbls fresh lime juice

Pre-heat oven to 350 degrees. Line a 13x9” baking pan with parchment paper, letting excess extend over the sides of the pan; spray the parchment paper with cooking spray.

In a medium bowl, whisk together flour, 1/2 cup sugar, and 1 tsp lime zest. Using a pastry blender (or you can use 2 knives), cut in butter until mixture is crumbly. Press mixture into prepared pan.

Bake for about 20 minutes or until golden brown

Spread preserves over crust. In a large bowl, beat cream cheese and remaining 1 cup sugar with a mixer at medium speed until nice and fluffy. Add eggs, one at a time, beating and blending just until combined after each addition. Beat in lime juice and remaining 1 tsp lime zest.

Pour cream cheese mixture over preserves.

Bake for 30 minutes or until center is set and a cake tester (toothpick) comes out clean.

Let cool completely in the pan. Using excess parchment as handles, lift the cake from the pan and cut into bars. Cover and refrigerate up to 3 days. I wrap each bar in Saran Wrap and freeze for up to 6 months. I guarantee you they won’t last that long though!

Use a different preserve with this recipe to make a variety of shortbread bars for your tea table!

Print

With ImageWithout Image

Strawberry Lime Shortbread Bars

Author: Anita Casano

These delicious bars are so rich in flavor, they will make a wonderful accoutrement for a quick and easy impromptu tea time. Enjoy with your favorite tea blend and enjoy some peace!

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cup sugar, divided
• 2 tsp lime zest, divided
• 3/4 cup butter, cut into cubes
• 1 12oz jar strawberry preserves
• 3 8oz packages cream cheese, softened
• 3 large eggs
• 3 Tbls fresh lime juice

Instructions

1. Pre-heat oven to 350 degrees. Line a 13x9" baking pan with parchment paper, leaving some excess parchment paper over the sides of the pan. Spray parchment paper with cooking spray.
2. In a medium bowl, whisk together flour, 1/2 cup sugar, and 1 tsp lime zest. Using a pastry blender (or 2 knives), cut in butter until mixture is crumbly.
3. Press mixture into prepared baking pan. Bake for about 20 minutes or until golden brown.
4. Spread preserves over crust. In a large bowl, beat cream cheese and remaining 1 cup sugar with a mixer at medium speed until nice and fluffy. Add eggs, one at a time, beating just until combined after each addition. Beat in lime juice and remaining 1 tsp lime zest. Pour cream cheese mixture over preserves.
5. Bake for 30 minutes or until center is set and a cake tester (toothpick) comes out clean. Let cool completely
6. Once cooled, use the excess parchment paper over the sides of the pan and use them as handles. Lift parchment paper with cake out of the pan. Cut into bars.
7. Cover and refrigerate for up to 3 days. I wrap each bar in Saran Wrap and freeze up to 6 months. I guarantee you they won't last that long though!
8. =
9. Cooking Tip: Use other flavored preserved for these bars and make a variety for your tea table!

Miniature Apple Spice Cakes

1/2 cup (1 stick) margarine, softened 1 1/2 cup sugar

1 egg 1 1/4 cup applesauce

1/2 teaspoon baking soda 1 1/2 cup all-purpose flour

1/4 teaspoon salt 1 teaspoon baking powder

1 teaspoon cinnamon 1/2 teaspoon cloves

Preheat oven to 350 degrees

Lightly grease and flour miniature bundt pans.

In a large bowl, cream margarine and sugar

Add egg and mix well

In a small bowl, combine applesauce and baking soda.  Set aside

In a separate small bowl, sift together flour, salt, baking powder, cinnamon, and cloves.  Add applesauce to butter mixture.  Blend in sifted flour.  Pour batter into prepared bundt pans filling 2/3 full.

Bake 20-25 minutes or until cake tester comes out clean.   Cool in pans for 15 minutes.  Remove from pan and cool on wire rack.  Cakes can be wrapped and frozen for 4-6 weeks.  

Makes about 10 3=4-inch cakes.

Hello, World!

Print

With ImageWithout Image

Miniature Apple Spice Cakes

Author: Anita Casano

These fabulous little cakes are a wonderful Fall, Christmas or any holiday or anytime treat. The flavors of cinnamon, clove and spice just bursts with the Fall season!

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 1/2 cup sugar
• 1 egg
• 1 1/4 cup applesauce
• 1/2 tsp baking soda
• 1 1/2 cup all purpose flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp cloves

Instructions

1. Preheat oven to 350 degrees. Lightly grease and flour miniature bundt pans.
2. In a large bowl, cream butter and sugar. Add egg and mix well
3. In a small bowl, combine applesauce and baking soda. Set aside
4. In a separate small bowl, sift together flour, salt, baking powder, cinnamon, and cloves. Add applesauce mixture to butter mixture.
5. Blend in sifted flour. Pour batter into prepared bundt pans - fill each muffin wells with about 2/3 full.
6. Bake 30 - 40 minutes or until cake tester comes out clean. Cool in pans for another 15 minutes. Remove from the pan and cool on a wire rack. Cakes can be wrapped and frozen for 4-6 weeks.

Mini Taco Cakes

Are these little mini taco cupcakes not the most adorable??? Making a taco mini size allows a heartier savory for your tea table or luncheon and yet they are still so filling and satisfying, not to mention delicious! Serve these with a small salad and maybe even small portions of rice and beans to round out a wonderful Mexican themed tea! Cinco de Mayo, here we come!

1 pound ground beef 1 packet taco seasoning

1 cup shredded cheddar cheese 1 cup Monterey Jack Cheese

1/2 cup onion, chopped 3 cloves garlic, minced

24 wonton wrappers 1/2 cup sour cream (optional for topping)

1/2 cup salsa (optional for topping) 1/4 cup chopped green onion (for garnish/optional)

You can also add fresh cilantro, lettuce, black olives, guacamole and diced tomatoes

Preheat oven to 350 degrees. Lightly spray a 12 cup muffin tin with cooking spray. Set aside.

Cook the ground meat over medium heat until thoroughly browned. At this point I like to add the onion and the minced garlic. Cook this down until onions are opaque. This step is optional, of course.

Drain excess fat, add the taco seasoning and cook according to package directions. Remove from heat.

Press a wonton wrapper inside each of the muffin wells. Add a layer (1-2 Tbls) of beef mixture to each muffin well on top of the wonton wrapper. Sprinkle a little bit of the Monterey Jack cheese and Cheddar cheese on top of the beef mixture in each well. Top with another wonton wrapper and repeat the layers of beef mixture and cheeses.

Bake in the oven for about 12-15 minutes until cheeses are melted and wontons are golden brown and crispy.

Let cool slightly. Add your desired toppings and serve warm

Hello, World!

Print

With ImageWithout Image

Mini Taco Cakes

Author: Anita Casano

Each of your guests will enjoy their very own taco cake. Easier to eat at a tea table yet filling enough for lunch. These are so cute!

Ingredients

• 1 lb ground beef or turkey
• 1 packet taco season of your choice
• 1/2 cup onion, chopped
• 3 cloves of garlic, minced
• 1 cup shredded lettuce
• 1 cup Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 24 wonton wrappers
• 1/2 cup sour cream (optional)
• 1/4 cup green onions (optional
• 1/4 cup black olives (optional)
• Other optional toppings: Diced Tomato, Guacamole, Sliced Jalapeños

Instructions

1. Preheat oven to 350 degrees. Lightly grease a muffin pan with 12 wells
2. In a skillet, cook the ground meat over medium heat until browned. Add your onions and garlic and cook until onions are opaque. Drain excess fat.
3. Add taco seasoning and cook according to package directions. Remove from heat.
4. Press a wonton wrapper into each of the muffin wells
5. Add about 1-2 Tbls ground beef mixture to each of the muffin wells over the wonton wrapper. Sprinkle a little cheddar cheese and Monterey Jack cheese over the beef mixture. Add another wonton wrapper on top of the cheese, repeat with beef and cheeses again.
6. Bake for about 10-15 minutes, until cheese is melted and wonton wrappers are golden brown.
7. Let cool slightly before adding your toppings of sour cream, salsa, green onion, lettuce, olives, etc. Enjoy!!

Ricotta Artichoke Mini Quiche

This is the best tasting quiche I have ever tasted! So easy to make into little mini tartlet quiche, muffin quiche for portion control, or a whole quiche pie. This is just the perfect little savory for your tea table, holiday table or appetizer for your next party… this will be a fave for sure!

1 (14 oz) package refrigerated pie dough (2 sheets or 2 pie crusts)

1/4 cup ricotta cheese

1/4 cup Parmesan cheese

12 canned artichoke hearts

1/2 cup heavy whipping cream

1 large egg

1/4 tsp minced dried onion

1/4 tsp salt

1/8 tsp ground black peppers

Preheat oven to 350 degrees.

Lightly spray 12 tartlet pans or muffin pans with nonstick cooking spray.

Unroll dough sheets or open pie crust.  On a lightly floured surface, roll out the dough.  TIP:  I used the pie crust and used a pastry cutter and cut out rounds from the pie crust and put them directly into my cupcake or mini muffin wells.  Press the dough circles into the bottom of the wells.

Prick the dough with a fork.  Place the pans on a rimmed baking sheet, and bake until crusts are light gold brown, about 5 to 7 minutes.  Let cool on baking sheet.

Place 1 tsp ricotta cheese and 1 tsp Parmesan cheese in each muffin well.

Drain artichoke hearts well, and cut each into a 3/4 inch round section.  I just cut them in half because I like a chunky quiche.  Place an artichoke heart in the center of each prepared well.

In a small bowl, combine cream, egg, salt, pepper and onion.  Whisk to blend.  Fill each muffin well with mixture.  I like to top each one off with some more parmesan cheese.

Bake until quiche are set and lightly browned, 14 to 16 minutes.   For cupcake pans it may be 20 to 30 minutes.

Let cool slightly before removing from the pans.

Serve warm

Print

With ImageWithout Image

Ricotta and Artichoke Quiche

Author: Anita Casano

This delicious quiche can be made into mini size or one big pie. The flavor in every bite is on another level!

Ingredients

• 1 14 oz package refrigerated pie dough (2 sheets) Or 2 pie crusts
• 1/4 cup Ricotta cheese
• 1/4 cup Parmesan cheese
• 12 canned artichoke hearts
• 1/2 cup heavy whipping cream
• 1 large egg
• 1/4 tsp minced dried onion
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Instructions

1. Preheat oven to 350 degrees
2. Lightly spray 12 tartlet or muffin pans with non stick cooking spray. You can also use one whole pie crust
3. Unroll the pie dough or unwrap the pie crust dough
4. On a lightly floured surface, roll out the dough. I did not roll out the pie crust, I just unwrapped it and used a round pastry or cookie cutter. Press the dough into the bottom of the muffin wells
5. Put the pan on a baking sheet and put in the oven for about 10 minutes. Let cool
6. Place 1-2 tsp Ricotta cheese and 1-2 tsp parmesan cheese (depending on the size of the pan you are using) into each of the muffin wells.
7. Drain artichoke hearts completely. Chop into bite sized chunks. Place a few pieces of the artichoke hearts into each muffin well.
8. In a small bowl, combine the egg, cream dried onion, salt and pepper. Whisk together
9. Fill each muffin well with egg and cream mixture. I like to top each muffin well with some additional parmesan cheese
10. Place baking pan on top of a cookie sheet and bake for about 15 -30 minutes (depending on what size pan you are using)
11. Let cool slightly before removing the quiche from the pan.
12. Plate and enjoy!!!

Chocolate Rolo “Twix” Cookies

I first made these cookies because they looked so easy and then when I tasted them…. oh my goodness, they were delicious! The kids can get involved in making these cookies as well. I hope you will try them and tell me if they don’t taste exactly like a Twix candy bar!!

1 Box Nilla Wafers 1 bag of Rolo Chocolate candies

Ghirardelli chocolate melts or any of your favorite chocolate you can melt

Pre-heat oven to 350 degrees

Place Nilla Wafer cookies on a prepared cookie sheet, flat side facing up.

Unwrap all of the Rolo chocolate candies. Place each candy on top of each Nilla Wafer cookie

Heat in the oven for about 2-5 minutes. You want the chocolate to be soft and shiny but not start to run.

Take the cookies out of the oven. Place another Nilla Wafer on top of each soft chocolate candy and gently press down to squish the chocolate and the cookies become a sandwich.

Place cookies in the refrigerator for about 15-30 minutes so they get nice and cool and set well

Melt your Ghirardelli chocolate or your favorite chocolate, in a bowl

Take each cookie sandwich and place it in the melted chocolate, rolling it around with a fork so it is completely covered

Place on wax paper

Add your sprinkles while the chocolate coating is still warm and melted

Place the cookies in the refrigerator again for about 10 minutes to get them cool and set

Remove from wax paper and place on a plate… Enjoy!!!

Hello, World!

Print

With ImageWithout Image

Rolo "Twix" Cookies

Author: Anita Casano

This cookie tastes just like your favorite candy bar - Twix! It is so good and so easy!

Ingredients

• 1 Box Nilla Waffer Cookies
• 1 bag Rollo chocolate candies
• Ghirardelli chocolate melts or any chocolate of your choice
• Sprinkles (optional)

Instructions

1. Pre-heat oven to 350 degrees
2. Place Nilla Wafers (flat side up) on a prepared cookie sheet. you can spray with non stick spray or use parchment paper
3. Unwrap all Rollo candies and place each candy on each Nilla Waffer cookie
4. Place the cookies in the oven for about 2-5 minutes - just to make the candies soft
5. Place another Nilla Waffer cookie on top of the melted chocolate candy and gently press down to make a cookie sandwich
6. Put cookie sheets in the refrigerator for about 15-30 minutes so the chocolate Is set
7. Melt your Ghirardelli chocolate or chocolate chips or chocolate of your choice
8. Dip each cookie sandwich into the chocolate and place on wax paper to dry
9. While chocolate is still melted and soft, place your sprinkles on top of each cookie sandwich
10. Place cookies back in the refrigerator for about 10 minutes to get nice and firm
11. Remove from wax paper and enjoy!! So good!!

Rabbit’s Carrot Cake

Cake:

2 cups all-purpose flour 2 cups granulated sugar

2 tsp baking soda 2 tsp ground cinnamon

1 tsp salt 4 eggs, room temp

1 1/2 cup vegetable oil 3 cups grated carrots

1 1/2 cup chopped pecans

Frosting:

2 8oz packages cream cheese, room temp 1/2 cup salted butter, room temp

1 16 oz box powdered sugar. 1 tsp vanilla extract

1/2 cup chopped pecans

Pre-heat oven to 350 degrees.  Grease 3 9 inch round pans with baking spray or however you wish to grease your pans (butter or oil with flour)

In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.  Add the eggs and vegetable oil, and beat at medium speed until well-combined.  Gently mix in the carrots and pecans with a spatula.

Pour the batter equally into the greased pans.  Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.  Let the cakes cool for 5 minutes and then transfer to a wire rack to cool completely.

Meanwhile, prepare the frosting.  In a large bowl, beat softened cream cheese and butter at medium speed until light and fluffy.  Add the powdered sugar and vanilla and beat until smooth and spreadable.  Gently mix in the pecans with a spatula

Assemble the cakes by placing one cake on a serving plate.  Spread 1/4 of the frosting evenly on top.  Repeat with the remaining 2 cakes.  Cover the entire cake with the remaining frosting.  Refrigerate for at least 30 minutes before serving.   

Print

With ImageWithout Image

Rabbit's Carrot Cake

Author: Anita Casano

This is part of the Wee Pooh Tea menu under "Sweet Bites"

Ingredients

Cake

• 2 cups all purpose flour
• 2 cups granulated sugar
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• 4 eggs, room temperature
• 1 1/2 cups vegetable oil
• 3 cups grated carrots
• 1 1/2 cups chopped pecans

Frosting

• 2 8oz packages of Cream Cheese
• 1/2 cup of butter, room temperature
• 1 16oz box powdered sugar
• 1 tsp vanilla
• 1/2 cup chopped pecans

Instructions

Cake Instructions

1. Pre-heat oven to 350 degrees. Grease 3 9" round pans with baking spray or however you wish to grease your pans (butter or oil with flour)
2. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.
3. Add the eggs and vegetable oil, and beat at medium speed until well combined.
4. Gently mix in carrots and pecans with a spatula
5. Pour the batter equally into each of the greased pans.
6. Bake for 40 minutes or until a toothpick inserted into the middle comes out clean
7. Prepare the frosting as the cake cooks in the oven (recipe instructions follow)
8. Assemble the cakes by placing one cake on a serving plate. Spread 1/4 cup of the frosting evenly on top of the cake. Repeat with the remaining two cakes.
9. Cover the entire cake with the remaining frosting
10. Refrigerate at least 30 minutes before serving.

Cream Cheese Frosting

1. In a large bowl, beat softened cream cheese and butter at medium speed until light and fluffy
2. Add the powdered sugar and vanilla and beat until smooth and spreadable
3. Gently mix in pecans with a spatula

Piglets in a Blanket

2 Tbs yellow mustard 1 Tbs Honey

1 11.5 oz package refrigerated corn bread twists 8 Hot Dogs of your choice

Parmesan cheese, shredded

Preheat oven to 375 degrees.  In a small bowl, combine mustard and honey.  Mix together and set aside.

Unroll corn bread twists, separate into 16 short strips.  Gently flatten each strip;  Press pairs of strips together end to end, forming 8 long strips.  Wind each dough strip around a hot dog, leaving the hot dog ends uncovered and stretching the dough as necessary.  Lay wrapped hot dog on a greased baking sheet.  Brush with mustard honey mixture and sprinkle with Parmesan cheese.

Bake for 12-15 minutes or until bottoms are golden brown.  Serve warm.

Print

With ImageWithout Image

Piglets in a Blanket

Author: Anita Casano

Part of the menu for "A Wee Pooh Tea", this is named after the beloved Winnie the Pooh character Piglet

Ingredients

• 3 Tbls yellow mustard
• 1 Tbls Honey
• 1 11.5 oz package of refrigerated corn bread twists
• 8 hot dogs of your choice
• Parmesan Cheese, shredded

Instructions

1. Pre-heat oven to 375 degrees.
2. In a small bowl, combine mustard and honey. Mix together and set aside
3. Unroll corn bread twists and separate into 16 short strips. Gently flatten each strip
4. Press pairs of strips together, end to end, forming 8 long strips
5. Wind each dough strip around each hot dog, leaving the ends of the hot dog uncovered and stretching the dough if necessary
6. Lay each hot dog on a greased baking sheet
7. Brush with mustard honey mixture
8. Sprinkle the tops with Parmesan cheese
9. Bake for 12-15 minutes until dough is golden brown and hot dogs are bubbly.
10. Serve warm and I do serve this with ketchup

Apple Crumb Tea Cake

Grandma and Mom always had Entenmann’s coffee cake in the pantry just in case we had any drop in guests stop by, and in an Italian household, this happened more often than you would think! This is the best copy cat recipe I have ever made! It’s a lot of cake, so it’s perfect for a party or a holiday dessert and also to slice up and wrap individually and freeze it. Take out a slice whenever you want to enjoy this lovely cake with your favorite cup of tea or coffee… You will LOVE this cake!

Apple Tea Cake Ingredients:

3/4 cup unsalted butter - room temp 2 cups white sugar

2 eggs, beaten 2 cups all purpose flour

1 Tbs baking powder 1/4 tsp salt

1 1/4 cups sour cream 1 Tbs Vanilla extract

3 cups peeled diced apples

Cinnamon Filling Ingredients:

1/2 cups brown sugar 2 1/2 tsp cinnamon

1/2 tsp unsweetened cocoa powder

Streusel Topping Ingredients:

3/4 cup white sugar 1/4 tsp salt

3/4 cup all purpose flour 1 1/2 tsp cinnamon

5 Tbs butter, melted 1/2 cup pecans, chopped

Preheat oven to 350 degrees.  Lighting grease and flour a 10” tube pan or springform bundt pan.  You will need an extra large pan because this is a lot of cake

Cinnamon Filling:

In a small bowl, combine 1/2 cup brown sugar 2 1/2 tsp cinnamon and 1/2 tsp unsweetened cocoa powder.    Set aside

Streusel Topping:

In a small bowl, combine 3/4 cup sugar, 1/4 tsp salt, 3/4 cups all purpose flour,  and 1 1/2 tsp cinnamon.  Stir in melted butter and set aside

Tea Cake:

Cream 3/4 cup butter and white sugar together in a mixing bowl.  Stir in eggs, blend well.  Add sour cream and vanilla extract.  In a separate bowl, stir together flour, baking powder and salt.   Add flour mixture to wet ingredients until just combined.  Stir in apples.

Place half the batter in prepared pan.  Sprinkle with cinnamon filling.  Pour remaining batter on top.  Sprinkle cinnamon streusel topping on top.  Bake for 60-75 minutes or until cake tester comes out clean. (Cake may need to bake a little longer depending on how moist the apples are)

Once cooled, loosen all edges with a sharp knife to release the cake from the pan.  Carefully lift the cake out of the pan and place on a cake platter.  I like to sprinkle the top with powdered sugar before serving.

Print

With ImageWithout Image

Apple Crumb Tea Cake

Yield: 10-15

Author: Anita Casano

This is a big cake and feeds a lot of people. It tastes just like Entenmann's cinnamon coffee cake but better!

Ingredients

Apple Crumb Tea Cake

• 3/4 cups unsalted butter, room temperature
• 2 cups sugar
• 2 eggs, beaten
• 2 cups all purpose flour
• 1 Tbls baking powder
• 1/4 tsp salt
• 1 1/4 cups sour cream
• 1 Tbls vanilla
• 3 cups peeled and diced apples

Cinnamon Filling

• 1/2 cup brown sugar
• 2 1/2 tsp cinnamon
• 1/2 tsp unsweetened cocoa powder

Streusel Topping

• 3/4 cup sugar
• 1/4 tsp salt
• 3/4 cup all purpose flour
• 1 1/2 tsp cinnamon
• 5 Tbls butter, melted
• 1/2 cups pecans, chopped (optional)

Instructions

Apple Crumb Tea Cake Recipe

1. Pre-heat oven to 350 degrees. Lightly grease and flour a 10" tube or bundt pan. you will need a large pan because this is a big cake!
2. Cream 3/4 cup butter and the sugar together in a mixing bowl. Stir in eggs and blend well. Add sour cream and vanilla.
3. In a separate bowl, stir together flour, baking powder, and salt. Add flour mixture to wet ingredients until just combined. Add the diced apples.
4. Place half the batter in prepared bundt pan. Sprinkle with cinnamon filling (recipe follows). Pour remaining batter on top. Sprinkle cinnamon streusel topping on top (recipe follows) Bake for 60 - 75 minutes or until cake tester comes out clean. (Cake may need to bake a little bit longer depending on how moist the apples are)
5. Once cooled, loosen all edges with a knife to release the cake from the pan. Carefully lift the cake out of the pan and place it on a platter. I like to sprinkle the top with powdered sugar before serving.
6. So Good! Enjoy with your favorite cup of tea, coffee or hot chocolate!

Cinnamon Filling Recipe

1. In a small bowl, combine 1/2 cup of brown sugar, 2 1/2 tsp cinnamon, and 1/2 tsp unsweetened cocoa powder
2. Set aside until ready to put the cake together.

Streusel Topping Recipe

1. In a small bowl, combine 3/4 cup sugar, 1/4 tsp salt, 3/4 cups all purpose flour, and 1 1/2 tsp cinnamon
2. Stir in melted butter
3. Set aside until cake is ready to bake

Blueberry Coffee Cake Scones with Crumb Topping

Blueberries were one of my Mom’s favorite fruits. She would add them to everything she could from cereal to cottage cheese and yogurt. I thought it would be fun to make a blueberry scone that was reminiscent of an Entenmann’s coffee cake which we loved growing up and Mom always had on hand for unexpected company that may drop in. So combining the two concepts turned out so great. These scones are so delicious, you seriously do not need any preserves or any added accompaniments to them….. but you certainly could if you wanted! I can see adding blueberry preserves with clotted cream and a big pot of hot tea for a late afternoon pick me up! Delish!

2 1/4 cups all purpose flour 1/4 cup heavy cream

1/2 cup sugar 1 teaspoon vanilla extract

1/2cup butter - cubed 1 large egg

2 teaspoons baking powder 1/4 teaspoon grated lemon peel

1/2 teaspoon salt 1 1/2 cups fresh or thawed and drained frozen blueberries

Preheat oven to 375.  Lightly butter an 11 inch diameter circle in the center of a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, and salt.  Cut the butter into 1/2 inch cubes and place onto the flour mixture.  With a pastry blender or two knives, cut in the butter cubes until mixture resembles course crumbs.

In a small bowl, sir together eggs, cream, vanilla and lemon peel.  Add the egg mixture to the flour mixture and stir to combine.  The dough should be sticky.  With lightly floured hands, gently knead in the blueberries until evenly distributed.

Using a pastry cutter (or sometimes I have used the top of a glass),  cut  the dough into

2 1/2” diameter circles and place in the center of the prepared baking sheet.  

Sprinkle the crumb topping evenly over the dough (recipe follows) Press topping lightly into the dough.  Bake for 13-15 minutes or until lightly browned.  Remove and place on a wire rack and let cool for 15 minutes.  Serve warm or let cool completely and store in an air tight container.

Prepare crumb topping

Crumb Topping

3/4 cups all purpose flour   1/8 teaspoon cinnamon

1/4 cup firmly packed lightly brown sugar 1/4 cup butter, chilled

In a small bowl, stir together the flour, brown sugar, and cinnamon.  Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.  With a pastry blender or two knives, cut the butter until the mixture resembles course crumbs.  Sprinkle the topping mixture evenly over the dough to cover.

Bake for 15-20 minutes until toothpick comes out clean.  Serve warm with your favorite blueberry or lemon preserves

Print

With ImageWithout Image

Blueberry Coffeecake Scones with Crumb Topping

Yield: 8-10 Scones

Author: Anita Casano

These scones are so delicious, you seriously will not need any preserves or cream. Enjoy with or without!

Ingredients

For Scone Recipe

• 2 1/4 cups all purpose flour
• 1/4 cup heavy whipping cream
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 cup (1 stick) cold butter - cubed
• 1 large egg
• 2 tsp baking powder
• 1/4 tsp lemon zest - grated
• 1/2 tsp salt
• 1 1/2 cups fresh or frozen, thawed and drained blueberries

For Crumb Topping Recipe

• 3/4 cups all purpose flour
• 1/8 tsp cinnamon
• 1/4 cup firmly packed light brown sugar
• 1/4 cup butter, chilled

Instructions

Scone Recipe

1. Pre-heat oven to 375 degrees
2. Lightly spray a cookie sheet or cover with parchment paper (I use a stone baking pan that is lightly sprayed)
3. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2" cubes and add to the flour mixture. With a pastry blender or two knives, cut in butter cubes until mixture resembles course crumbs.
4. In a small bowl, stir together eggs, cream, vanilla and lemon zest. Add the egg mixture to the flour mixture and stir to combine. The dough should be sticky. If it is too dry, add a little bit more cream until the right consistency. With lightly floured hands, knead in the blueberries gently until evenly distributed.
5. Using a pastry or cookie cutter, or even the top of a glass will work, and cut the dough into 2 1/2" diameter circles and place on your prepared cookie sheet.
6. Sprinkle the crumb topping (recipe follows) evenly over the tops of the scones. Press the topping lightly into the dough.
7. Bake for 13-15 minutes or until a toothpick when inserted into the center comes out clean.
8. Remove from the oven and place on a wire rack and let cool for 15 minutes.
9. Serve warm with your favorite preserves or let cool completely and wrap individually or store in an airtight container

Crumb Topping Recipe

1. In a small bowl, stir together flour, brown sugar, and cinnamon.
2. Cut the butter into 1/2" cubes and distribute them over flour mixture
3. With a pastry blender or two knives, cut the butter until mixture resembles course crumbs
4. Sprinkle the topping mixture evenly to cover over the dough. Lightly press into the dough before baking

Chocolate Bread Pudding

I had never tried bread pudding but this is one of my mom’s favorite desserts when I was growing up. I should have tried it though because this recipe is absolutely delicious and so easy to make! Drizzling the vanilla cream on top adds that extra level of sweetness but honestly, you don’t really need it. I put some powdered sugar on top and served as is and it is amazing! I can’t wait for you to try this!

1 loaf day-old French Bread (1 pound) 4 cups milk

4 large eggs, lightly beaten 1 1/4 cups sugar

1/4 cup unsweetened cocoa powder 1/4 cup butter, melted

1 teaspoon vanilla extract 1 cup semisweet chocolate morsels

1 cup chopped pecans Vanilla Cream Sauce (recipe to follow)

Preheat oven to 325.  Line a 10 inch springform pan with non stick foil, extending foil up and over the sides of the pan.  Set pan inside a 15 x 10 inch jellyroll pan.  Set aside

Cut bread into 1/2 inch cubes;  place in a large bowl.  Add milk;  let stand for 10 minutes

Combine eggs, sugar, cocoa, butter, and vanilla.   Stir in chocolate morsels and pecans.  Add to bread, stirring well.

Spoon mixture into prepared pan.  Bake for 1 hour and 15 minutes, or until center is firm.  Serve warm drizzled with vanilla cream sauce.

Print

With ImageWithout Image

Chocolate Bread Pudding

Yield: 8-10

Author: Anita Casano

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

This is the best bread pudding you will ever taste! You don't even need the vanilla sauce, but that just puts this over the top. I added some powdered sugar instead and it was good to go!

Ingredients

Chocolate Bread Pudding

• 1 loaf day old French Bread or just regular bread of your choice
• 4 large eggs, lightly beaten
• 4 cups milk
• 1 1/4 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup butter, melted
• 1 tsp vanilla
• 1 cup semi sweet chocolate morsels
• Vanilla Cream Sauce (Recipe Follows)

Instructions

1. Preheat oven to 325 degrees.
2. Line a 10 inch pan with non-stick foil or parchment paper. Set aside
3. Cut bread into 1/2 inch cubes; Place in a large bowl. Add milk. Let stand for 10 minutes.
4. Combine eggs, sugar, cocoa, butter, and vanilla. Stir in chocolate morsels. Add to bread, stirring well
5. Spoon mixture into prepared pan. Bake for 1 hour and 15 minutes, or until center is firm. Serve warm drizzled with vanilla sauce or just powdered sugar.

Broccoli Cheese Chowder

I created this recipe for my Mom who absolutely loved to enjoy this soup, especially on a cold Autumn day. In a pinch, you can put this chowder together with frozen broccoli so easily. I do love to use fresh broccoli and really cook it all down on a low and steady simmer. The broccoli gets nice and tender yet stays chunky enough to get that hearty feeling. I promise you, this soup will rival the broccoli cheese soup from Panera Bread. I was so excited when I finally got this down to perfection.. well worth all the trials and changes to get it right!

I like to bake the parmesan bread sticks with this but you can just as easily add some saltines or oyster crackers and enjoy it just fine!

2 Tablespoons butter

1/2 onion, chopped

2 stalks celery, chopped

4 1/2 cups chicken stock

1 Tablespoon garlic, minced

1 package frozen broccoli

1 1/2 cups heavy cream

1 teaspoon Worcestershire

1/3 cup flour

1 cup milk

Salt and pepper

1 block cheddar cheese, grated

In a large stock pot, melt  butter.  Add onion, garlic, celery, and broccoli,  stir and let cook until vegetables are soft.  Add the chicken stock.   Bring to a boil.  Reduce heat;  cover and simmer for 8-10 minutes or until vegetables are tender.  I let this simmer on low for a few hours because I like the broccoli to really fall apart and get really tender.  Add the heavy cream and Worcestershire sauce, salt and pepper.

In a small bowl, combine flour and milk until smooth;  gradually stir into soup.  Bring to a boil;  cook and stir for 2 minutes or until thickened.  Remove from the heat;  stir in cheese just until melted.  Serve with garlic parmesan bread sticks. (Recipe follows)

Print

With ImageWithout Image

Broccoli Cheese Chowder

Yield: 4-6

Author: Anita Casano

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

This soup rivals the broccoli cheese soup from Panera Bread. Serve this with a big chunky bread and a salad

Ingredients

Broccoli Cheese Chowder

• 2 Tbls butter
• 1/2 onion, chopped
• 2 stalks celery, chopped
• 4 1/2 cup chicken stock
• 1 Tbls garlic, chopped
• 1 package frozen broccoli
• 1 1/2 cup heavy whipping cream
• 1 tsp Worcestershire
• 1/3 cup flour
• 1 cup milk
• Salt and Pepper
• 1 block cheddar cheese

Instructions

1. In a large stock pot, melt butter. Add chopped onion, garlic, celery, and broccoli. Stir and let cook until vegetables are soft. Add the chicken stock. Bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. (I let this simmer on low for a few hours because I like the broccoli to really fall apart and get really tender). Add the heavy cream and Worcestershire sauce, salt and pepper.
2. In a small bowl, combine flour and milk and mix until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in cheese just until melted
3. Serve with garlic parmesan bread sticks ( Recipe follows)

Wedding Day Scones

I included a tropical menu for my brides because a. lot of them forget that they are not only planning a wedding day, but they are also about to go on a fabulous vacation with the love of their life - their honeymoon!! The tea blend I serve to brides is also a tropical blend of kiwi, papaya and mango with hints of coconut. Theses scones have a little bit of pineapple which you can also substitute for any dried fruit of your choice. Apricots or peaches would be just as tasty! I always serve with some preserves or lemon curd but honestly, these scones are so light and delicious all by themselves, I think I only want to serve them with some clotted cream or with some fresh fruit on the side! Your choice but either way, these will be one of your favorite scones! Enjoy!

2 1/2 cups all purpose flour 1/2 cup sugar

1 teaspoon baking powder 1/2 teaspoon salt

1/2 cup butter, softened 1 (3 oz) package cream cheese, softened

1 cup chopped dried pineapple (or fruit of your choice) 1/3 cup heavy cream

Pre-heat oven to 375 degrees. Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, and salt.

Using a pastry blender, cut in butter until mixture is crumbly. Add cream cheese and pineapple, stirring just until the dry ingredients are moistened. On a lightly floured surface, roll dough out to 3/4” thickness. Using a 2 1/2” wedding bell cookie cutter (I just used a round cookie cutter), cut scones and place them on prepared baking sheet. Bake 13-15 minutes or until golden brown.

Orzo Salad

I love a yummy tasting Summer salad and this Orzo Pasta Salad is perfect for that hot summer day. Using fresh ingredients and fresh herbs from my garden enhanced all the flavors so nicely. I do recommend making this salad several hours before serving or even the day before serving to give all the fresh ingredients plenty of time to marinate together. I also highly recommend making another batch of the dressing, or at least half a batch, if you do serve this the next day. The pasta absorbs a lot of the liquid ingredients the longer it sits, so adding a fresh dose of the dressing right before serving along with some additional chunks of feta is delicious!!

My kids drop by the house “just because” and it’s one of my very favorite things being an empty nester. The day I made this salad, my son did just that as he just appeared in my back door! He wanted to show me his new truck he just bought and since he lives about an hour away from me, he usually stays for awhile so we can chat for a bit. We drove around in his new ride for awhile and when we came back to the house, I served this salad, very impromptu, along with some warm pita bread and some fresh fruit as we had a lovely visit over a nice light and summery lunch. It was absolute perfection on such a hot summer day. I kept this in my fridge for about 5 days and it was very filling and so yummy!! I hope you all enjoy!!

1/2 cup fresh lemon juice 1/2 cup extra light olive oil

2 Tablespoons chopped fresh oregano 2 Tablespoons chopped fresh chives

1/2 teaspoon Salt 1/2 teaspoon Ground Pepper

1 (1 pound) box orzo pasta, cooked and drained 1 Seedless Cucumber, diced

1 Pint grape tomatoes, halved 1 (14 oz) can quartered artichoke hearts, drained

1 (6 oz) can whole pitted black olives, drained 4 oz feta cheese, crumbled

Garnish with fresh oregano

In a small bowl, combine lemon juice (I just used bottled lemon juice) olive oil, oregano, chives, salt and pepper, whisking to combine; Set aside

Cook your pasta, adding salt to the water. Drain but do NOT rinse all that yummy salt flavor out.

In a large bowl, combine pasta, cucumber, tomatoes, artichoke hearts, black olives, and feta cheese. I used a whole 14 oz can of black olives because that is what I happened to have in my pantry and it was great. I also buy block feta in the brine and crumble by hand. I like a really chunky salad and the feta chunks were perfect! Add your cooked orzo pasta

Pour lemon juice mixture over pasta mixture, stirring to combine well. Cover and refrigerate at least 1 hour. Garnish with more feta cheese and fresh oregano.

Print

With ImageWithout Image

Orzo Pasta Salad

Author: Anita Casano

Delicious Orzo Pasta Salad is a dish I serve at family gatherings throughout the year because it feeds so many people! It's delicious and tastes even better the next day!

Ingredients

Orzo Pasta Salad

• 1/2 cup fresh lemon juice - or bottled
• 1/2 cup extra virgin olive oil
• 2 Tbls fresh oregano, chopped
• 2 Tbls fresh chives, chopped
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 lb box orzo pasta, cooked according to package directions
• 1 seedless cucumber, diced
• 1 pint grape tomatoes, halved
• 1 14 oz can quartered artichoke hearts, drained
• 1 16 oz can whole pitted black olives, drained
• 4 oz feta, crumbled (honestly the more feta the better this will taste)

Instructions

Orzo Pasta Salad Recipe

1. In a small bowl, combine lemon juice, olive oil, oregano, chives, salt and pepper. Whisk together. Set aside
2. Cook the orzo pasta according to package directions. Add salt to the water as it's cooking. Drain, but do not rinse the pasta.
3. In a large bowl, combine cucumber, tomatoes, artichoke hearts, black olives and feta cheese
4. Add the cooked orzo pasta to the cucumber and vegetable bowl
5. Pour lemon and olive oil dressing over the salad and mix well.
6. Cover and refrigerate at least 1 hour. Longer is better.
7. Garnish with more feta cheese and fresh oregano and serve

LEMON THYME TEA BREAD

I am having so much fun with my herb garden this year. I grew so much already, I had to cut a bunch and prune the entire garden back already. One small herb garden produces so much harvest!! I wanted to start baking and cooking using these precious herbs! I think there is an herb called lemon thyme, but I am just growing regular thyme this year. I’ve used thyme when I cook a roast or turkey but I have never baked anything with thyme in it…. So this is my first time using fresh thyme in my baking.

This tea bread is so yummy and is the perfect little bite of sweet to go with your favorite tea! You will taste just a hint of the thyme with that subtle sweet flavor of lemon. The butter give the bread so much flavor and moisture… I can’t wait for you to try this recipe and impress all of your tea table friends!

2 cups unsalted butter, softened 2 cups sugar

2 Tablespoons chopped fresh thyme 4 large eggs, at room temperature

1 1/2 cups all-purpose flour 1 1/2 cups cake flour

1 teaspoon baking powder 1/4 teaspoon salt

1 cup whole buttermilk, at room temperature 1 teaspoon lemon zest

2 tablespoons lemon juice 1 teaspoon vanilla extract

Lemon Glaze (recipe follows) Garnish: Fresh thyme, lemon slices

Preheat oven to 350 degrees. Spray 2 (8x5x3 inch) loaf pans with nonstick baking spray with flour. I used mini loaf pans making 8 mini loaves and I adjusted the baking time. I will note this baking time below.

In a large bowl, beat butter and sugar at high speed until creamy, approximately 6 minutes. Add thyme and beat until combined. Add eggs, one at a time, beating well after each addition. In a large bowl, sift together flours, baking powder, and salt. Sift twice and set aside.

In a small bowl, whisk together buttermilk, lemon zest, lemon juice, and vanilla. Set aside.

Reduce mixer speed to low and add flour mixture to butter mixture, beginning and ending with the flour mixture. Divide batter evenly between prepared loaf pans.

Bake for 30 minutes (I baked for about 15 - 20 minutes for the mini loaves). Cover loaves with tented aluminum foil, and continue baking for another 30-40 minutes (I baked for an additional 20 minutes for the mini loaves). Let cool in the pans for 10 minutes. Remove from pans and let cool completely. Place parchment paper under the cooling racks, and pour lemon glaze over loaves. Garnish with thyme and lemon slices, if desired.

Lemon Glaze (makes approximately 1 1/4 cups)

1 cup confectioners’ sugar

1/4 cup fresh lemon juice

In a small nonreactive bowl, whisk together confectioners’ sugar and lemon juice until smooth. Use immediately. Drizzle over the tops of the loaves.

I wrapped each individual loaf in Saran Wrap and froze them. Take out a loaf for tea, slice and enjoy my friends!

Print

With ImageWithout Image

Lemon Thyme Tea Bread

Author: Anita Casano

I love to use herbs when I am baking. This delicious tea bread is perfect for adding that little bit of lemon zest along with some lemon thyme herbs from the garden!

Ingredients

Lemon Thyme Tea Bread

• 2 cups butter, softened
• 2 cups sugar
• 2 Tbls fresh lemon thyme, chopped
• 4 large eggs, room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup whole buttermilk, room temperature
• 1 tsp lemon zest
• 2 Tbls lemon juice
• 1 tsp vanilla
• Lemon Glaze (recipe follows)
• Fresh lemon thyme and lemon slices for garnish

Lemon Glaze

• 1 cup confectioners sugar
• 1/4 cup lemon juice

Instructions

Lemon Thyme Tea Bread

1. Preheat oven to 350 degrees
2. Spray 2 loaf pans with non stick baking spray or 8 mini load pans
3. In a large bowl, beat butter and sugar at high speed until creamy, approximately 6 minutes
4. Add lemon thyme and mix until combined
5. Add eggs, one at a time, beating well after each addition
6. In a large bowl, sift together sugar, baking powder and salt. Sift twice and set aside
7. In a small bowl, whisk together buttermilk, lemon zest, lemon juice and vanilla. Set aside
8. Reduce mixer speed to low and add the flour mixture to butter mixture, beginning and ending with the flour mixture
9. Divide mixture between the 2 prepared loaf pans or 8 prepared mini loaf pans
10. Bake for 30 minutes for loaf pans and bake 15-20 minutes for mini loaf pans. Cover loaves with tented aluminum foil and continue baking for another 30-40 minutes (or another 15-20 minutes for the mini loaves) until cake tester comes out clean.
11. Let cake loaves cool in the pans for at least 10 minutes. Remove from pans and cool completely
12. Place parchment paper under the cooling racks, and pour lemon glaze over the tea bread
13. Garnish with lemon thyme and lemon slices if you like

Lemon Glaze

1. In a small bowl, mix together confectioners' sugar and lemon juice until smooth
2. Drizzle over the cooled lemon tea bread loaves
3. Serve right away or wrap each loaf in Saran Wrap and freeze until ready to serve.

Snickerdoodle Tea Cake

Ingredients

1 1/2 cup butter, cubed 2 (4 oz bars white chocolate, broken in pieces or chopped)

1 1/4 cup granulated sugar 1 1/4 cup firmly packed light brown sugar, divided

6 large eggs 1 tsp vanilla extract

2 1/4 cups all-purpose flour 2 Tbs ground cinnamon

Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray. In a large microwave safe bowl, heat butter and white chocolate for 30 seconds at a time (about 2 1/2 minutes total) until melted and smooth, stirring occasionally. Let cool for 10 minutes. In another large bowl or mixer, beat 1 cup granulated sugar, 1 cup brown sugar, eggs and vanilla and mix on medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Gradually beat in flour until combined. Stir in butter mixture until smooth. Spread half of the batter into prepared pan.

In a small bowl, whisk together cinnamon, remaining 1/4 cup granulated sugar, and remaining 1/4 cup brown sugar. Sprinkle half of the cinnamon mixture onto the batter in the pan. Top with remaining batter. Bake for 25 minutes. Sprinkle with remaining cinnamon mixture, and bake for 10 more minutes. Let cool completely in the pan on a wire rack. Cut into bars. Cover and refrigerate for up to 3 days. I like to individually wrap each bar with Saran Wrap and freeze. Take out an individual bar while you are preparing your tea and it will be ready to eat with your favorite tea blend! Enjoy!

Print

With ImageWithout Image

Snickerdoodle Tea Cake

Author: Anita Casano

Snickerdoodle Tea Cake is one of the easiest cakes I have ever made and the flavors of cinnamon, nutmeg and cozy spices makes this cake one of my Fall Favorites!

Ingredients

• 1 1/2 cups butter, cubed
• 2 4oz bars of white chocolate, broken into pieces or chopped
• 1 1/4 cups sugar, divided
• 1 1/4 cups packed brown sugar, divided
• 6 large eggs
• 1 tsp vanilla
• 2 1/4 cups all purpose flour
• 2 Tbls ground cinnamon

Instructions

1. Preheat oven to 350 degrees. Spray a 13x9" baking pan with cooking spray Set aside
2. In a large microwave safe bowl, heat butter and white chocolate together for 30 seconds at a time for a total of about 2 1/2 minutes until melted and smooth and stirring occasionally
3. Let butter and chocolate mixture cool for about 10 minutes
4. In a mixing bowl, beat 1 cup sugar, 1 cup brown sugar, eggs and vanilla on medium high speed until fluffy - about 3-5 minutes, stopping to scrape the sides of the bowl
5. Gradually beat in flour until combined. Stir in butter and chocolate mixture
6. Spread 1/2 of the batter into the prepared pan.
7. In a small bowl, whisk together cinnamon, remaining 1/4 cup sugar, and remaining 1/4 cup brown sugar
8. Sprinkle half of the cinnamon and sugar mixture on to the batter in the pan
9. Pour remaining batter on top of cinnamon mixture
10. Bake for 25 minutes
11. Add remaining cinnamon sugar mixture on top of the cake and continue baking for another 10 minutes or until a cake tester or toothpick comes out clean
12. Let cool completely on a wire rack
13. Cut into bars. Cover and refrigerate up to 3 days. I wrap my bars in Saran Wrap and freeze them for up to 6 months. Ready for tea time anytime!

Italian Bruschetta Recipe

Tea and sweets has always been my favorite combination when enjoying afternoon or evening tea. When I want something a little bit heavier and more of a High Tea setting, I add in a few savory treats as well, and these little bruschetta bites are some of my faves! So easy peasy to make and actually make great quick appetizers before a family gathering or holiday meal as well! There are many many ways to make bruschetta but this is my “go to” recipe and is delicious every time I make them. You can add your own toppings to either spice things up a bit or add little touches of various flavors. Just remember to cut the bread on the thinner side because I have been told (by my family mostly) that thicker slices makes it more difficult to eat and tends to get a bit messy. So for the tea table, I cut the bread on the thinner side so it’s easier to enjoy and doesn’t end up all over the table linens. Enjoy!

Italian Bruschetta

1 loaf soft French or Italian baguette

4 Roma Tomatoes, chopped

1 Jar of your favorite Pesto Sauce

Fresh Basil, chopped

Freshly Grated Parmesan Cheese

I start by lining a cookie sheet with aluminum foil but you can use a non-stick cookie sheet as well. Slice the entire baguette into about 1” pieces, thicker if you would like but I like to keep the slices thin so they are easier to eat. Place each bread slice on the cookie sheet. Spread each slice with a layer of pesto sauce. Make sure you cover the entire surface of each slice of bread. I add some parmesan cheese at this point sprinkled on top of the pesto because, well, you can never have too much parmesan cheese. Add the chopped tomatoes making sure you have covered every slice.

Sprinkle with freshly chopped basil leaves and I add another covering of freshly grated parmesan cheese again. Bake in the oven at 350 for about 20 minutes. That’s it!! Easy Peasy, smells divine and looks incredibly colorful and fresh on the plates! Enjoy!

These Bruschetta bites are shown here with a little Spanikopita. I will be sharing this recipe with you in my next blog post!

Print

With ImageWithout Image

Bruschetta

Author: Anita Casano

One of my family's favorites and another recipe I have made as an entree with a great salad or as an appetizer. These are delicious and so easy!

Ingredients

• 1 loaf French bread
• 1 jar pesto sauce
• fresh basil, cut into strips or chopped
• Parmesan cheese
• 3-4 Roma tomatoes

Instructions

1. Pre-heat oven to 350 degrees
2. Prepare a baking sheet with non stick cooking spray or parchment paper or aluminum foil
3. Cut French bread into individual slices and place each slice onto baking sheet
4. Cut tomatoes into chopped pieces
5. Spread pesto sauce onto each slice of French bread
6. Place 4-5 pieces of chopped tomato on top of pesto
7. place a few strips of fresh basil onto the tomatoes
8. Sprinkle a generous amount of parmesan cheese over the top of each bread slice
9. Bake on 350 degrees for about 20-30 minutes

Tea and Time Lemon Bars

Tea is always so great to enjoy all by itself but isn’t it wonderful to have a little bit of a sweet treat during your tea time? I know for me it is! Make a batch of these yummy lemon bars and always have them on hand by wrapping the squares in saran wrap and freezing them. Anytime a teatime friend visits your home, (or even if you want to treat a special teatime all by yourself), you can take out a few of these lemon squares and defrost them on a plate as you prepare the tea. By the time your tea has brewed, poured and you are settled into a cozy place to begin wonderful conversations, your lemon bars will be ready to enjoy! Defrosted yet still very chilled makes these tasty treats even better!! Enjoy!

Ingredients

2 Sticks Butter

1/2 cup powdered sugar

2 1/2 cups self-rising flour

4 eggs

2 cups sugar

1/2 teaspoon baking powder

6 Tbls lemon juice

Melt butter and mix with powdered sugar and 2 cups of flour. Press in a 9x13 inch pan. Bake 15-20 minutes at 350 degrees.

While the crust is baking, prepare the lemon filling. Beat eggs until fluffy, add sugar and mix well. Add remaining 1/2 cup flour, baking powder, and lemon juice. I have used fresh lemons but I found that using bottled lemon juice somehow tastes better and not so tart with this recipe. Mix well. Pour over cookie layer. I do this pretty much when it comes out of the oven. No need to let this cool first. Return pan to oven for 25 minutes or until set. Now you can let this cool completely before cutting them into small squares. Dust with powdered sugar and serve with your favorite cup of tea.

Bridesmaids Tea

Brides spend months and months preparing and planning for their wedding day and they choose every detail very very carefully. From the stationery and flowers to the music and menu selections, every aspect of their special day is well thought out and has enormous meaning behind those decisions. This would include all the special people a bride selects to be surrounded by and a part of her bride tribe… her bridesmaids!

Photo by Du Castel Photography

Photo by Eric and Jamie Photography

A Bridesmaids Tea and such a special way to thank all of your besties for surrounding you with love and support and to witness you take that walk down the aisle. As a wedding planner, I have seen this tea celebrated in many different ways. Here a just a few ideas to think about when planning your Bridesmaids tea time!

Photo by Eric and Jamie Photography

Will you be my Bridesmaid?

A fun tea party is a perfect way to ask each of your best girls to be a part of your wedding day and serve as one of your bridesmaids. Fun gifts at each place setting and pretty stationery asking them to be a bridesmaid is a fun and exciting way to celebrate you as a bride and the girls having the honor to stand beside you!

Photo by Kelli and Daniel Taylor Photography

All the girls sat around this pretty and pink tea table and one by one, the bride-to-be told heartfelt stories of how she met each girl and how special each girl meant to her along with some fun memories shared throughout the years. This can get a bit emotional so maybe a gift of a fine linen handkerchief monogrammed with their initials placed on their chair would be a sweet and thoughtful touch.

Wedding Morning Tea

Another way my brides like to honor their bridesmaids is with a wedding morning breakfast tea, usually at the bride’s home. This particular wedding day began at the home of the bride for hair and make up and also to provide the opportunity for their beloved puppies to partake in the photographs without bringing them on site to the church or reception. So we invited all the girls early that morning and gathered in the dining room for breakfast casseroles, muffins, fruits and tea sandwiches and pastries. Hair and make up was all going on in other parts of the house and was a fabulous way to gather and prepare for the day ahead with everyone in one space on the most special of days.

A sweet Southern tradition for brides and her maids is a charm cake. Ribbons are placed within the cake holding charms for each of the girls. Singe girls will choose a certain color ribbon and will pull charms such as a wedding ring, indicating she will be the next to marry. Married girls will pull charms such as a baby, telling the good fortune that she will be next to have a baby, and so on. The bride , of course, will pull the white ribbon with a wedding ring, chapel or a bridal bouquet and she will hold the key with explanations to each charm to all the girls’ good fortunes within the cake as they pull them! What a “charming” way to start the day!

A bridesmaids tea is such a wonderful way to begin all the celebrations for your wedding day. Keep it simple and pretty with just cake a tea or add sandwiches and other tea treats and savories but keep in mind that the point of this tea is to thank your besties for standing by you on your most special of days and time to all be together. It all starts here! Enjoy!

Thank you to every fabulous vendor featured in this blog post… you are all the BEST!

Planning/Design | AK Brides

Gourmet Teas | Tea and Time

Photography | Eric and Jamie Photography

Kelli and Daniel Taylor Photography

Du Castel Photography

Floral Design | Stems and Styles

Lillie Jane

Hot House Design Studio

Tea Tableware | Tea and Old Roses

Linens/Rentals | Decor to Adore

Stationery | Allison R Banks Designs

Charm Cake | Sweet Magnolia