I love the "English Garden" look of my yard this year! I am ready to host my own garden tea party!!!
What do you like to eat a garden tea? My favorites are:
1. cucumber sandwiches
1 loaf Party Rye bread
2 fresh English cucumbers, sliced
1 pkg. Hidden Valley Ranch dry mix
1 (8 oz.) pkg. cream cheese
fresh dill
2 fresh English cucumbers, sliced
1 pkg. Hidden Valley Ranch dry mix
1 (8 oz.) pkg. cream cheese
fresh dill
Fork together cream cheese and Hidden Valley Ranch dry mix. Score the cucumber on the outside with a fork, then cut thin slices. Spread cream cheese mixture onto the small slices of party rye, or Party Pumpernickel and arrange a cucumber slice on top of each one. Place a small piece of dill on the cucumber.Try to assemble these about a half an hour before you need them. If made up too early, the cucumber makes the bread soggy
2. lemon bread (I am not sure if this is my aunts recipe or not, but it looks yummy)
Ingredients
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar
Preparation
Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed
Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed
3. chicken salad puffs
I don't have my mom's recipe- but she does make the pastry and chicken salad from scratch!
Tell me your favorites.......
