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Women's High Tea Recipes
CUCUMBER SANDWICHES
8 oz. packages cream cheese, softened
5T grated cucumber
5T chopped nuts
5T mayonnaise
5 drops Worcestershire sauce
24 slices white bread with crusts removed
Mix all ingredients. Spread evenly on bread to make 10 sandwiches. Cut each in half to make 20 servings.
CHEESE, WALNUT AND BLUE CHEESE SPREAD
1 C Walnuts
8T cream cheese
4T blue cheese
Toast the walnuts under the broiler and chop very finely. Place both cheeses in a bowl and mash with a fork until they are soft and combined. Serves 28 small scoops.
CREAM SCONES
4 C flour
½ C sugar
4t baking powder
¼ t salt
2/3 C butter, chilled
1 C heavy cream
1T vanilla extract
2 eggs
powdered sugar
Combine dry ingredients. Cut in butter until it resembles course meal. Stir together wet ingredients. Stir into dry ingredients until just incorporated. Roll dough to ¾ thickness. Cut with 2 ½ biscuit cutter. Bake 10 - 12 minutes at 425 degrees until light brown. Dust with powdered sugar when cool. Makes 16 scones.
HERBED OLIVES
1 C olive oil
2/3 C sherry vinegar
2T fresh thyme, chopped
2t fresh rosemary, chopped
1T fresh oregano, chopped
4 cloves garlic, cut into slivers
1t red pepper flakes
2-8 oz. jars Kalmata pitted olives, drained
2-6 oz. Cans pitted black olives, drained
2-7 oz. Jars green pimiento stuffed olives, drained
- In small bowl, combines olive oil, vinegar, thyme, rosemary, oregano, garlic and red pepper flakes.
- Place olives in a large heavy-duty reclosable plastic bag. Pour marinate over olives and seal securely. Marinate in refrigerator for 8 hours or up to 3 days, turning bag occasionally. Drain marinade to serve. Serves 20 - 24
MOCK CLOTTED CREAM
1 C heavy cream
4 T powdered sugar
1 C sour cream
In a chilled bowl, beat cream until medium stiff peaks form, adding sugar during the last few minutes of beating. Fold in sour cream and blend. Makes 3 cups.
CHERRY WALNUT BARS
1C flour
½ C butter, softened
¼ C sifted powdered sugar
1 ½ C packed brown sugar
2 eggs
¼ C flour
½ tsp baking powder
½ tsp salt
1 C finely chopped walnuts
½ C maraschino cherries, drained and chopped
(save juice for icing)
Combine flour, butter, powdered sugar and press into a 13 X 9 pan that has been greased. Bake at 350 degrees for 12 minutes or until brown. Let cool.
Combine brown sugar and eggs and beat on medium speed of mixer until fluffy. Combine ¼ C flour, baking powder, and salt, then add to the egg mixture. Stir in the cherries and walnuts. Spread over the crust. Bake at 350 degrees for 20 minutes, or until set. Cool completely, then ice.
CHERRY ICING
2 C sifted powdered sugar
3 T butter
1 to 2 T milk
1 T maraschino cherry juice
½ tsp vanilla extract
Cream sugar and butter. Add milk and juice to desired consistency. Stir in extract. Ice Cherry Walnut Bars and cut into approximately 30 fingers.
CHOCOLATE GANACHE CAKE
Cake:
One Duncan Hines Devil’s Food Cake Mix
1 1/3 C water
½ C vegetable oil
3 large eggs, room temperature
Ganache:
16 oz. Semisweet chocolate chips
1 1/3 C heavy whipping cream
4 T unsalted butter
Bake cake in 13 X 9 pan according to box instructions. Cool 10 minutes in pan. Invert onto a rack and cool completely.
Ganache: Place chocolate in a large bowl. Heat cream and butter over medium heat until butter melts and mixture boils. Pour the hot cream over chocolate and let stand 30 seconds to melt the chocolate. Whisk until smooth. Let ganache cool 15-20 minutes.
Line the bottom of a 9” round springform pan with waxed paper. Cut or tear cooled cake into small pieces and place in a large bowl. Pour 1 1/3 cup ganache over cake. Mix for about a minute with electric mixer until the mixture resembles fudge. Scrape into the pan and smooth the top. Cover top and freeze for at least one hour (leave remaining ganache covered and at room temperature). Remove cake from pan and frost with remaining ganache.
Tip: for less mess in frosting the cake, invert frozen cake onto the bottom of a regular paper plate. Proceed to frost the sides, then invert onto serving dish before frosting the top. The completed cake freezes well.
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