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The joy of my heart is the work of my hands.
May it be acceptable in your eyes, O Lord.
 
 
 
Hope for the World 
John 3:16-21
 



Tea Recipes

Cucumber Tea Sandwiches

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
16 slices high-quality white bread
Salt to taste

Discard end slices. Freeze the bread before spreading and then cutting for easier handling.
 
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine butter and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
 
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 32 sandwich quarters

 

Egg Salad Tea Sandwiches

8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill
6 tablespoons unsalted butter, room temperature

¼ c. salted roasted sunflower kernels
20 slices high-quality white bread

 

Discard end slices. Freeze the bread before spreading and then cutting for easier handling.

 

Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, dill, and sunflower kernels; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.

 

Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.

 

Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again.

 

Yields 40 sandwich quarters

 

Carrot Cake Tea Sandwiches

1 cup grated carrots
8 ounces (1/2 can) prepared cream cheese frosting
8 ounces cream cheese, softened
1/4 cup finely chopped walnuts
1 loaf cinnamon raisin bread

 

Discard end slices. Freeze the bread before spreading and then cutting for easier handling.

 

In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts.

 

Spread one side of each piece of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with the remaining bread slices.

Carefully cut the crusts from each sandwich with a long, harp knife. Cut the sandwiches in half diagonally and then cut in half again.

 

Yields 40 sandwich quarters.

 

 

Sugar Fruit Tarts

 

1 Sugar Cookie Recipe (below)
1/2 C. sugar
1 t. vanilla
8 ounces cream cheese, softened
fresh fruit (such as berries, grapes, kiwi, peaches, strawberries)* or canned (such as Mandarin oranges)
 
Prepare Sugar Cookie Recipe as directed below.  Chill dough for 2-3 hours.
 

Preheat oven to 375 degrees F.  On floured surface, working with half of dough at a time, roll to 1/4 inch thick. Cut 3-inch circles and place 2 inches apart on un-greased cookie sheet. Bake for 10 to 12 minutes. Cool slightly on sheet and then finish cooling on cooling racks.

 

Use hand mixer to completely combine sugar, vanilla and cream cheese. Spread 2 teaspoons of mixture on each sugar cookie. Top with prepared fruits. Refrigerate tarts until needed.

Makes about 2 dozen tarts.
 
Quick Fruit Suggestions: Roll blueberries in sugar before putting them on the tarts. Make several slices in a strawberry at an angle from the bottom of the berry stopping short of the stem. This will allow for a fanning effect. Combine more than one type of fruit on the tart for variety. 
 

Sugar Cookie Recipe (for tart crusts)

 

1 1/2 cups sugar
1/3 cup butter

1/3 cup shortening

2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

 

Early in the day or the day before:

In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
 

Makes about 6-dozen cookies.

  

 
 

Cream Scones

 

2 cups all-purpose flour

2 tsp. sugar

1 tsp. salt

1 Tbsp. Baking powder

Approximately 1 cup heavy cream

 

Preheat oven to 425*F

In a large bowl, sift together the dry ingredients.  Gradually add enough of the cream to form a soft dough.  Knead lightly on a floured board, handling the dough gently to retain the air needed to rise. 

Roll out to a ½ to ¾ thickness.  Cut into 2-inch rounds and arrange on an ungreased baking sheet, leaving a ½ space between each.  Bake for 10-12 minutes or until golden brown.
 
 
 
Cream Cheese Walnut Tea Sandwich
 
1 1/2 (8-ounce) packages cream cheese, room temperature
1/2 cup ground toasted walnuts
2 tablespoons finely minced fresh parsley
1 tablespoon finely minced green bell pepper
1 tablespoon finely minced onion
1 teaspoon fresh lemon juice
1/4 teaspoon grated fresh nutmeg (or more to taste)
Salt and white pepper to taste
24 slices best-quality white bread
1/2 cup unsalted butter, room temperature
 
In a large bowl, combine cream cheese, walnuts, parsley, and bell pepper. Add onion, lemon juice, nutmeg, salt, and pepper; stir until well blended.
 
Spread one side of each piece of bread lightly with butter. Top the buttered side of 12 slices of bread with some of the cream cheese mixture and top with the remaining bread slices, buttered side down.
 
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
 
Yields 12 whole sandwiches or 24 halves or 48 fourths.

 

  
Wonderful Scones
 
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces
1 cup raisins
3 eggs, divided
1 cup plus 1 tablespoon milk, divided
 
Preheat oven to 450 degrees F. Spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in raisins. In a medium bowl, beat 2 eggs lightly with 1 cup milk. Add to flour mixture; stir just until mixed.
 
On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet. NOTE: When making scones, work the dough quickly and do not over mix.
 
In a small bowl, combine 1 egg and 1 tablespoon milk; brush onto scones. Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.   Yields 12 to 14 scones.
 
 

Mock Devonshire Cream

 
1 cup whipping cream
1 8 oz. package cream cheese, softened
½ cup powdered sugar
1 8 oz. carton dairy sour cream

In medium mixing bowl, beat whipping cream until stiff peaks form.  In separate bowl, beat cream cheese until smooth.  Add powdered sugar and sour cream.  Beat until smooth and fluffy.  Fold in whipped cream.  Refrigerate until serving time.

Makes 12-14 servings.
 
Cranberry Scones
 
1½ cups flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
1 egg
¼ cup cream
¼ cup milk
¼ cup dried sweetened cranberries
 

Preheat oven to 350 F.

Combine flour, sugar, baking powder and salt.  Stir.  Cut butter into flour mixture until crumbly.

In another bowl, mix egg, cream and milk.  Add flour mixture.  Mix together until a smooth dough is formed.  Gently stir in cranberries. 

Divide dough in half.  On a lightly floured work surface, roll out each half to a 5-inch diameter circle.  Brush tops with cream and sprinkle lightly with sugar.  Cut each circle into four wedges.  Place wedges one inch apart on a greased baking sheet.  Bake 20 minutes or until golden brown.

Makes 8 scones.

 
 
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.
 
 
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