African Tea Party Recipes
You are welcome to browse these African Tea Party
Recipes and use the ones that appeal to you. Remember, your child tea
party is personal and reflects the mood and tempo that you want to
So borrow away!...
I am positive that you will find
tea party recipes that really speak to you.
Should you find that none of these
particular recipes will do, then feel free to follow the “More Recipes”
link to find the perfect tantalizing recipes that will best
accentuate your child’s tea party!
Tunisian Pumpkin Bars
These delicious gourd plants, make even more delicious cookies. Fill your senses with this sugary spiced treat that evokes the mysteries of Africa!
cups all-purpose flour1 1/2 cups sugar2 teaspoons baking
powder2 teaspoons ground cinnamon1 teaspoon baking soda
1/4 teaspoon salt1/4 teaspoon ground cloves4 beaten eggs1
15-ounce can pumpkin1 cup cooking oil1 recipe Cream
Cheese Frosting (see below)
In a large bowl stir together the flour, sugar baking
powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs,
pumpkin, and oil until combined. Pour batter into an ungreased
15x10x1-inch baking pan, spreading evenly.
Bake in a 350 degree oven for 25 to 30 minutes or until a wooden
toothpick inserted near center comes out clean. Cool completely by
placing pan on a wire rack. Spread with Cream Cheese Frosting.
Let frosting dry. Cut into bars.
Cream Cheese Frosting: In a medium mixing bowl beat
half of an 8-ounce package cream cheese - softened; 1/4 cup softened
butter; and 1 teaspoon vanilla with an electric mixer on medium to high
speed. Beat until light and fluffy. Gradually add 1 cup sifted
powdered sugar, beating well. Gradually beat in additional sifted
powdered sugar (1 3/4 to 2 1/4 cups) until frosting is of spreading
African Date Bread
dark, soft, and delicious loaf is guaranteed to please even the most
2 tablespoons shortening2/3 cup brown
sugar, firmly packed1/2 cup honey3/4 teaspoon vanilla
3/4 teaspoon grated orange peel3/4 cup hot water1/4 cup orange
juice1 egg beaten2 cups sifted all-purpose flour1
teaspoon baking soda1 teaspoon salt2
cups pitted fresh dates3/4 cup coarsely chopped
pecans1/4 cup chopped black walnuts
Cut the dates into small pieces with scissors. In a large bowl place
dates, shortening, brown sugar, honey, vanilla, orange peel, hot water
and orange juice. Stir to mix. Set aside for 15 minutes.
egg and mix well. Sift in flour, baking soda and salt, stirring
just enough to moisten dry ingredients. Fold in nuts. Pour
mixture into a greased 9x5x3" loaf pan.
in a slow oven at 325 degrees for 1 hour (until bread tests done with
cake tester inserted into center of loaf). Let stand in pan 10 minutes;
turn onto wire rack to cool. Wrap in foil or plastic wrap and
store in a cool place overnight before slicing.
Fruit & Buttermilk Scones
Children love these wonderful scones that have a moist and light
interior and a golden crusty exterior!
3 1/2 tablespoons
butter, melted1/4 cup sugar4 teaspoons baking
powder1/2 teaspoon salt
1/4 teaspoon baking soda1 large egg1 cup buttermilk2 cups
mixed dried fruit (raisins or currants, dried blueberries, dried
cherries or cranberries, dried apricots or pears)Cinnamon and sugar
Position rack in the center of the oven. Preheat the oven to 400
degrees. Lightly grease a large baking sheet.
large bowl mix together flour, sugar, baking powder, salt and baking
soda. In a separate medium bowl whisk egg, buttermilk, melted
butter, dried fruit. Add wet mixture to flour mixture all at once and
stir entire mixture with a rubber spatula just until the dry ingredients
are moistened. The batter will be quite sticky.
a spoon or ice scoop to drop the batter in mounds 2-1/2 inches in
diameter at least 1 inch apart on the baking sheet. Sprinkle the tops
with cinnamon and sugar. Bake until the tops are golden brown, 12 to 15
minutes. Let cool on rack or serve warm.
Chocolate-Orange Tea Crumble
Talk about a luxurious, moist and chocolaty cake and you would be talking
about this one!
tablespoons butter, melted1 1/2 teaspoons baking powder1/2
teaspoon baking soda1/4 teaspoon salt3/4 cup granulated sugar
1 cup plain yogurt or buttermilk2 large eggs1 teaspoon freshly
grated orange peel1/2 teaspoon vanilla extract1 recipe
Crumble Mixture (see below)
Heat the oven to 350 degrees. Grease a 9x5x3" loaf pan. In a large bowl
mix together flour, baking powder, baking soda, and salt. In a medium
bowl whisk together melted butter, sugar, yogurt, eggs, orange peel, and
vanilla until well blended.
To make the cake, pour the egg mixture over the flour mixture and stir
with wooden spoon just until blended.
Spread about half of the batter in the prepared loaf pan and sprinkle
with half of the Crumble Mixture. Cover with the remaining
batter. Top with the remaining crumb mixture. To marbleize the crumbs
and batter slightly, hold a table knife upright in the batter at one end
of the pan. Zigzag from side to side of the pan six to eight times until
you reach the other end.
until a wooden pick inserted in the center of the cake comes out moist,
but without any uncooked batter clinging to it., about 1 hour.
Place the pan on a wire rack to cool at least 30 minutes. Loosen the
edges of the cake. Turn out onto the rack and turn over. Let cool
completely. Wrap airtight and keep 1 day at room temperature or freeze.
Crumble Mixture: 1/2 cup granulated sugar, 1/4 cup
unsweetened cocoa powder, 3 tablespoons butter (cut in small pieces), 2
teaspoons freshly grated orange peel.. Put all ingredients for the crumb
mixture into a small bowl and work with your fingertips until the
mixture is blended and in small particles.