Tuesday, November 25, 2014

Tea Party!


Sometimes you just gotta throw a random tea party the week before Thanksgiving... you know, because you can!  We had over a dozen people attend, about half being kids.  Everyone loved it!


I love mixing and matching teacups and china!


We had herbal tea, hot cocoa and Pero as warm beverage options.


Of course you have to have sparkling juices and wine glasses to feel extra fancy... especially for the kids who don't really like tea.


I love this silver tea pot because it goes with all my china sets!


Most of my china comes from the 1940s-1950s... I bet these dishes have seen a lot of parties over the years!


Ham & Pineapple Sandwiches (cream cheese, chopped ham & crushed pineapple)


Eclairs


Deviled Eggs
Cheese Cubes & Pickles on a pick (always a hit!)
Orange slices


Imported British Cheeses & Crackers
Blueberry Covered Goat Cheese


Spinach Bars

1 (10oz) package frozen chopped spinach (the kind in the box)
1 c flour 
1 tsp salt

1 tsp baking powder 
2 eggs 
1/2 c butter, melted 
1/2 onion, chopped
Milk
1 c shredded cheese

Put the frozen spinach block in a saucepan with an inch of water & simmer/stir until it breaks apart. Meanwhile mix the dry ingredients. Add the spinach (and liquid), melted butter, onion, cheese and eggs. Stir. Add just enough milk to make a thick batter. Bake at 375 in a greased 9x13 for about 30 minutes.  Cut into squares. Serve warm or at room temperature.


Ham & Cheese Sandwiches
Peanut Butter & Jelly Sandwiches


Meatballs in Chili Sauce


Gingerbread Scones

2 c flour
3 TBSP brown sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1/4 c butter
1/3 c molasses
1/4 c milk
1 egg, separated
sugar

Combine dry ingredients. Cut in butter until mixture resembles coarse crumbs and set aside. Combine molasses, milk and egg yolk.  Add to the flour mixture and stir just until moistened. Turn the dough onto a floured surface; knead a couple of times.  Roll into an 8 inch circle.  Cut into 16 wedges.  Place 1 inch apart on a greased baking sheet. Beat egg white and a teaspoon of water together until frothy and brush over scones. Sprinkle with sugar. Bake at 400 for 12-15 minutes or until golden brown.  Serve warm or at room temperature with cream.

Scone Cream

2 c whipping cream
1 8oz pkg cream cheese
1/2 c. powdered sugar
1 tsp vanilla

Mix all ingredients together until stiff peaks form.  Serve on top of scones.

1 comment:

Audra said...

What a fantastic idea! Love the food and petite sandwiches.