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!

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Chicken Salad Tea Sandwiches with Smoked Almonds

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.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Orange Clove Spice Tea

Orange Spiced Tea
serves 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.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Hot Apple Mint Tea

Hot Apple Mint Tea
(makes 5 servings)

1 1/2 cups apple cider

5 tea bags or 5 tsp. loose tea

2 Tbsp. chopped frest mint or 1 tsp. dried mint

2 1/2 cups water
1. In a medium saucepan, bring apple cider and water to a rolling boil.

2. Remove from heat and add tea and mint. Let steep 3 to 5 minutes.

3. Stir. Pour tea through a fine strainer and serve.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Raspberry Tea & Blackberry Tea

Raspberry Tea
& Blackberry Tea

Fresh raspberries or blackberries, washed and dried
Mint leaves, washed and patted dry

A pot of tea of your choice
Lemon slices
Sugar to taste

1. Make tea. Place a few berries in bottom of each tea cup with 1-2 mint leaves.

2. Pour hot tea over berries and mint. Let sit a few minutes for berry flavor to infuse the tea.

3. Pass sugar and lemon slices. Berries can be broken up and consumed with tea if desired, or removed.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Red Hat Tea Cookies

Red Hat Tea Cookies
Use your favorite rolled cookie recipe or the following Sugar Cookie recipe.
(makes 3-4 dozen)

1 1/3 cup butter or margarine, softened (butter tastes the best)

1 ½ cup granulated white sugar

2 eggs

1 tsp. vanilla extract

4 cups flour

1 Tbsp. baking powder

½ tsp. salt

1 tsp. grated orange peel

8 tsp. milk
Edible decorations

1 . In a large mixing bowl, thoroughly cream shortening, sugar, orange peel and vanilla. Add eggs; beat until light and fluffy. Stir in milk.

2. Sift together flour, baking powder and salt. Blend into the creamed mixture.

3. Divide dough in half. Wrap each half in plastic wrap and chill one hour to overnight.

4. On lightly floured surface, roll to 1/4 to 1/8″ thick. Cut out cookies with a hat shaped cookie cutter. Bake on a greased cookie sheet at 375°F for 6-8 minutes. Cool slightly and remove to a cooling rack.

5. Ice the cooled cookies with thinned out red Royal Icing (recipe follows) and allow to completely dry on rack. Store in an airtight container in flat layers with wax paper placed between each layer of cookies.

6. When ready to decorate, use red Royal Icing to attach candied violets, hard frosting flowers, cupcake sprinkles, edible glitter, “ribbon” strips and bows made from “Fruit by the Foot” or rolled fondant. You can make daisies by flattening miniature marshmallows and cutting several slits halfway into the marshmallow all the way around it. Add a dot of yellow frosting to the center.

Check out your local cake decorating store for premade frosting flowers, sprinkles, fondant in a variety of colors, by Wilton, and other decorating supplies.

Royal Icing
Terrific for Gingerbread houses, too!

1 pound of confectioners’ sugar (powdered sugar)
3 egg whites
¼ tsp. cream of tartar
Red Paste food color (available where cake decorating supplies are sold)

1. In a large bowl beat all ingredients except paste food color for 5-7 minutes with an electric mixer until stiff peaks form when beaters are lifted. Transfer to a small bowl; cover well with plastic wrap. Place a damp towel over the plastic wrap cover. Remove only as much as you will need at one time and always remember to replace cover. This icing will keep covered in the refrigerator for 2-3 days.

To color icing:
Using a toothpick, transfer a small amount of red paste food color to the frosting and mix in. The red color will darken a little as it sits, so wait 5 minutes before adding more. (Be sure to use a clean toothpick every time you add paste to frosting to ensure you don’t get frosting in the food color.)When you have the desired color, take a small amount out and dilute with a few drops of milk at a time until icing is a spreading consistency. Use thinned out icing to frost the cookies. Use the thicker icing to attach decorations.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Hot/Cold Lemonade Tea

Hot Lemonade Tea
Cold Lemonade Tea

(makes 8 cups)

4 cups lemonade

4 cups of strong black tea

Lemon slices

Mint leaves, if desired

 

 

1. Heat lemonade until hot. While lemonade is heating, brew 4 cups of strong black tea.

2. Pour tea into lemonade and serve at once, passing lemon slices and mint leaves, if desired.

3. This recipe can also be refrigerated for iced tea.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

Apple Cinnamon Tea

Apple Cinnamon Tea
(serves 6)

4 cups of water
2 cups (16 oz.) apple juice concentrate
2 Tbsp lemon juice
7 level teaspoons of black tea or 7 tea bags

1. Bring water to boil. Steep tea in water for 5 minutes.

2. Strain tea and add apple juice concentrate and lemon juice.

3. Reheat over low heat if necessary and serve.

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

Be our guest. Click Teapots ‘n More for a large selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.