Tea Party Recipes

Garden Pasta Salad

Ingredients

• 1 package (8 oz) multi-colored spiral Pasta
• ¼ cup Vegetable Oil
• 3 tbsp Balsamic Vinegar
• 1/8 tsp crushed Garlic
• 1 tsp Basil
• Salt and Pepper (to taste)
• 1 Red Pepper (sliced thinly)
• Parmesan/Romano Cheese (for garnishing)
• Parsley (for garnishing)

Instructions

• Cook pasta as per instructions stated on the package.
• Discard hot water and rinse pasta in cold water.
• Drain and transfer into a large bowl. Keep aside.
• Take a small bowl and combine together oil, vinegar, garlic, basil, salt, and pepper. Mix well.
• Pour the mixture over pasta.
• Add red pepper and toss the pasta to coat evenly.
• Sprinkle parmesan cheese and parsley.
• Cover the bowl and refrigerate for at least two hours.

Russian Tea Cakes

Ingredients

• 1 cup Butter (softened)
• ½ cup Confectioners' Sugar
• ¼ tsp Walnut Extract
• 1 tsp Vanilla Extract
• 2¼ cup Flour
• ¼ tsp Salt
• ½ cup Walnuts (toasted and chopped)
• Confectioners’ Sugar (for dusting)

Instructions

• Preheat oven to 400 °F (200 °C).
• Mix butter and sugar in a medium mixing bowl, using an electric mixer on medium speed. Beat until the mix gets fluffy and light.
• Add in vanilla and walnut extracts. Stir well.
• Sift flour and salt together in a separate bowl.
• Add it to the butter mixture and stir until just mixed.
• Stir in toasted walnuts.
• Divide the mixture into 1-inch balls.
• Roll the balls and place them on greased baking sheets.
• Bake the balls for 11-14 minutes till they are lightly browned.
• Remove from oven and roll them in confectioners’ sugar.
• Cool and serve.

Egg Salad Tea Sandwich

Ingredients

• 6 Eggs
• 3 tbsp Mayonnaise
• 1 tbsp Mustard
• 1/8 tsp Pepper
• A dash of Salt
• Bread Slices

Instructions

• Place eggs in a saucepan and pour in water to cover them.
• Bring the water to a boil and simmer on medium flame for 10 minutes.
• Remove the eggs and place them into ice water.
• Peel the egg shells and slice/chop the eggs.
• Take a medium mixing bowl and combine together eggs, mustard, mayonnaise, salt, and pepper.
• Spoon out the mixture onto a bread slice and spread it neatly. Place another one on top. Cut the sandwich into triangles.
• Repeat with the remaining mixture and bread slices.

Dry Fruit Scones

Ingredients

• ½ cup cold Butter
• 2½ cups Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Salt
• 2 tsp Orange Zest
• ½ cup Currants (or raisins, dried cranberries, dried blueberries)
• 1/3 cup Honey
• ½ cup Sour Cream
• 1 Egg (beaten)
• 1 Egg White (optional)

Instructions

• Preheat oven to 375 °F.
• In a large mixing bowl, mix flour, baking powder, baking soda, salt, and orange zest together.
• Cut in butter and mix until your mixture forms small pea-sized clumps. Do not use a mixer; else you’ll get tough scones.
• Mix in currants.
• Combine honey, sour cream, and beaten egg in a separate bowl.
• Stir this mixture into the flour mix. Fold and stir till you get soft dough.
• Flour a board and knead the dough about 10 times.
• Roll out the dough, large enough to form an 8” square.
• Cut the dough into 4 squares and each square into 2 triangles.
• Brush your triangles with egg white using a pastry brush.
• Bake the scones for 10-20 minutes till they turn golden brown.