Yes, this is posting late but they say, "Better late than never." The Sweet and Savory of Tea is this weeks theme and since tea begins with scones, I'll refer you to a previous post
I shared the recipe for the best scones ever! We enjoy them with mock Devonshire Cream and Homemade Strawberry Freezer Jam.
Next we have tea sandwiches, quiches or other savories. I really enjoyed a different cucumber sandwich at the last tea I was at and I'll refer you to Karla's blog for a recipe that sounds very similar - if not better. I also enjoy chicken salad made with rotisserie chicken and put in phyllo cups purchased in the frozen section at the grocers. These stuffed mushrooms would also be yummy ~ especially at a tea served in the cooler months.
6 T. butter
1 cup soft breadcrumbs
1 cup shredded cheddar
1/2 cup chopped walnuts
1/2 tsp. salt
1/4 tsp. pepper
Rinse mushrooms and pat dry. Remove stems, chop and set aside. In large skillet, melt butter. Brush mushroom caps with butter and place in lightly buttered shallow baking pan. To remaining butter in skillet, add chopped mushroom stems. Saute 2 minutes. Add crumbs, cheese, nuts, salt and pepper; stir lightly. Spoon into mushroom caps, piling high. Bake at 350 degrees for 15-20 minutes (until stuffing shows lightly browned).
These Sweet Tropical Loaves are a #1 favorite with the volunteers at Bethesda North Hospital. So easy and they can be made in mini loaf or mini muffin size for your tea party. I've adapted the recipe from one found in Taste of Home.
Sweet Tropical Loaves
1 Yellow Cake Mix
1- 8 oz. can crushed pineapple, undrained
1 c. evaporated milk
1/2 tsp. nutmeg
Combine in a bowl, beating at low speed until moistened and then on high for 2 minutes. Pour into greased loaf pans or paper lined muffin tins. Bake at 325 degrees for 20 minutes for mini muffins, 35 minutes for mini loaf pans or 45-50 minutes for 8"x4"x2" pans OR until toothpick inserted in center comes out clean. Yield: 2 regular loaves.
I hope you enjoy these teatime recipes. Have a wonderful day!