ransfer to a bowl.
Tea Sandwiches: Spread each slice of bread
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
blend the butter, honey, ground tea and salt.
In a
amp paper towels.
Place tea sandwiches in jelly roll pan. Cover
amp paper towels.
Place tea sandwiches in pan.
Cover with
heat bread shapes.
Arrange sandwiches on serving platter. Garnish with
ot whip.
For the sandwiches, have the store slice the
Cut slices of cucumber into thirds or quarters. Place on half of the Gluten Free Original Pretzel Crisps(R) Minis.
Spread or pipe cream cheese on top of cucumbers, then sprinkle with dill. Top with another mini to make itty bitty gluten free tea sandwiches.
Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.
ookie cutter, cut out the tea sandwiches.
Remove the top slice
Combine creme fraiche and dill.
Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
Pierce garnish with frilly toothpick and through the sandwich.
For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in bowl of an electric mixer fitted with paddle attachment.
Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
To make sandwiches, spread each slice of bread with the goat cheese spread.
Slice the cucumber in thin rounds and arrange on half the bread slices.
Top with remaining bread, press slightly.
Trim off the crusts, and cut into halves, thirds, or triangles.
Place chopped pecans on plate.
Mix cheese and watercress in a bowl.
Season with salt and a dash of white pepper.
Spread mixture evenly over 8 bread slices.
Top with remaining bread.
Cut sandwiches diagonally in half.
Butter all 3 edges of each sandwich triangle.
Dip buttered edges of sandwiches into pecans.
Arrange sandwiches on platter.
Garnish with watercress sprigs.
These can be made up to 8 hours ahead.
Cover sandwiches tightly; chill until ready to serve.
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
Cut 16 small rounds of bread (to make 8 sandwiches) with a round cookie cutter--should be able to get two out of each piece of bread, otherwise, use a larger cutter and more bread.
Spread one of the rounds with a little butter and then a little mayonnaise.
Top each with a slice of tomato, cheese round, and a couple of basil leaves (each should fit the bread round).
Lightly salt and pepper each one and put a couple of drops of olive oil on top.
Place other bread round on top.
Refrigerate till ready for the tea.
or jelly (lavender and black tea in particular need to be
Place tea bags in a heatproof glass
In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
Spread the bread slices with the lemon butter. Using a 1 1/2 inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1 inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
Peel and slice the cucumber into very thin rounds. They should be slightly transparent.
Mix softened cream cheese with garlic salt and dill weed.
Spread cream cheese mixture on one half of each sandwich.
Spread cucumber slices on halves. If the slices are thin enough, overlap the slices.
Close the sandwiches, de-edge them with a serrated blade, and cut into triangular halves.
andwich half into 4 smaller sandwiches, leaving 1 side coated with