Use the inside stalks of celery as they will be more tender and thinner than the outside stalks; wash and dry them.
Spread either the peanut butter or cream cheese or both in the valley of the celery.
Then line up a few raisins along the center.
Cut them to finger food size for a tea, otherwise just eat them.
For the tea:.
Place water in a
ontainer/well the tea bags go in Put tea bags on top
Mix water and teabags in a large pot.
Cover, cook at medium heat.
As soon as it comes to a boil, time it, and boil 8 minutes. Remove from stove immediately.
Strain at once, let cool and use as base for pearl tea drinks.
r muffin tin.
Bake for 15 to 25 minutes, until
tea per cup of tea to the teapot, plus one for the
Pour boiling water over tea bags and mint and let steep for 10 minutes, strain.
Stir in sugar until it melts, add frozen juice and water to taste.
Serve with fresh sprig of mint.
ough round shape.
Repeat for the remaining pastry discs.
Mix together the cream cheese and the mustard and season with salt and pepper. Add extra mustard for a more fiery flavour; however, it's probably best to have a mild mustard flavour for afternoon tea.
Spread the cream cheese mixture on the 8 slices of bread and place the ham on top of Divide the watercress into small sprigs and place on top.
Finish with the remaining slices of bread, trim off the crusts and cut each into 3 fingers. Serve on a pretty plate with some extra sprigs of watercress.
Beat together the butter, sugar, and vanilla till well-blended.
Add the flour one cup at a time.
On a floured surface, roll out to 1/4\" to 1/2\" thick.
With a pizza cutter or sharp knife, cut into 2\" squares.
Place on ungreased baking sheet and prick top of cookies with a fork.
Bake in a 325 degree oven for 25-30 minutes or till bottom is golden and top is light in color.
Cool on wire rack.
Store in air tight container.
our cherries.
To shape for cooking, set the dough on
hen reduce heat and simmer for 40 mins. Let cool then
Fill your pot comfortably with enough water, turn to medium heat, add tea bags, and bring to boil.
Once it has come to a boil, remove from heat and let steep for a couple of minutes.
Remove bags from water, pour tea in pitcher, add sugar, and stir until dissolved.
Fill gallon pitcher the remaining way with cold water and stir.
Enjoy!
Put all in a cheesecloth bag in 1 gallon water and bring to boil.
Turn off fire and add juice of 4 oranges, 2 lemons and 2 1/2 to 3 cups sugar (according to your taste).
Serve.
May be put in crock-pot to keep warm for a holiday party.
Combine sugar and water in saucepan, stirring to dissolve sugar.
Bring to a boil.
Cook for 5 minutes.
Combine sugar syrup, fruit juices and tea in large container; mix well.
Chill until ready to serve.
Yields 40 servings.
Cook, cool, and finely chop eggs.
Combine the rest of the ingredients.
Chill till it is time to make the sandwiches.
Make sure you cut the crusts off if it is for a tea party and cut into fancy shapes or triangles.
DD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice
Mix and heat (simmer, don't boil).
Recipe makes approximately 2 gallons.
Can be stored in the refrigerator for up to 2 weeks. Best when served hot.
cones at 425 degrees F for 10 to 15 minutes or
This is a delicious frozen punch for an outdoor party or wedding.