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Tea Party Recipes

Written By Andira on Sunday, February 27, 2011 | 4:33 AM

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.

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