Art Tea Party Recipes
Try these fun Art Tea Party Recipes!
If your theme is all about crayons, and creativity, then I think you will find that these menu items serve up the right measure of excitement.
I truly believe that selecting a fabulous tea party menu is one terrific way to create the best memories of childhood.
So, let your little party goers help in the kitchen as well as enjoy the treats. They will remember these good times fondly for years to come.
Artsy Cream Sugar Cookies
kids love these fun & artsy cookies!Transform sugar
cookies into edible works of art.Your 'canvas' is cookie... Your 'paint'
is food coloring.
1/2 cup butter, softened1 cup sugar1 teaspoon baking
powder1/4 teaspoon baking sodaDash of salt1/2 cup dairy sour cream1 egg1 teaspoon
vanilla1 teaspoon finely shredded lemon peel2 1/2 cups
all-purpose flourVariety of food colorings (red, blue, yellow)1 recipe
Meringue Powder Icing (see below)
In a large mixing bowl beat butter with an electric
mixer on medium to high speed for 30 seconds. Add sugar, baking powder,
baking soda, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in sour cream, egg, vanilla, and lemon peel until
combined. Beat in as much of the flour as you can with the mixer. Stir
in any remaining flour with a wooden spoon. Divide dough in half. Cover
and chill dough for 1 to 2 hours or until easy to handle.
On a well floured surface, roll half of the dough at a
time until 1/8 to 1/4 inch thick. Using floured cookie cutters, cut
dough into desired shapes. Place 1 inch apart on an ungreased cookie
Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and
bottoms are very lightly browned. Transfer cookies to a wire rack. Let
cool. When cookies are cool, frost with Meringue Powder Icing.
Let icing dry. Next, use a clean small paintbrushes to paint designs on
each cookie with food coloring.
Meringue Powder Icing: In a medium mixing bowl
beat together 1/4 cup warm water and 2 tablespoons meringue powder with
an electric mixer until combined. Beat in 2 3/4 cups sifted powdered
sugar to make a smooth, spreadable icing. If desired, tint icing with
paste food coloring.
Chocolate Zebra Bread
the egg whites are beaten separately, there is more work involved in
this cake... But the fudgy, rich results are well worth it!
cup butter, softened1 cup granulated sugar1 cup brown sugar
1 teaspoon baking soda1/4 teaspoon salt1 teaspoon vanilla
1 cup sour cream6 eggs, separated2 1/2 cups flour1/2 cup
cocoa, sifted if lumpy1 recipe Zebra Mixture (see below)
In a large bowl beat the egg whites until stiff, and set aside.
another large bowl, cream the butter with the sugars. Beat in the
separated egg yolks, then the vanilla and sour cream.
yet another bowl, stir together the flour, cocoa, salt, and baking soda.
Beat dry ingredients into the creamed butter mixture. Stir about 1/3 of
the egg whites into the batter to lighten it and then fold in the rest
gently but thoroughly.
Spread about one-fourth of the batter into a greased and floured 9x5x3"
loaf pan and sprinkle with about one-third of the Zebra Mixture.
Continue to alternate batter and zebra layers, ending with a batter
layer. With a knife, lightly zig-zag the batter and cocoa mixture
together creating the zebra stripes.
the loaf in a slow oven at 325 degrees for 1-hour and 45 minutes, or
until it tests done with a toothpick. Let stand in pan for 10 minutes;
turn onto wire rack to cool. Wrap in foil or plastic wrap and
store in a cool place overnight before slicing
Zebra Mixture: 1/3 cup cocoa, sift if lumpy, and 1/2 cup of
granulated sugar. Mix ingredients together and set aside.
Orange-Raisin Cream Scones
Serve these tasty scones with a variety of delicious jams, or clotted
creams... Your party-goers will positively flip for them!
tablespoons butter, cut into pieces2
cups all-purpose flour1/3 cup sugar1 tablespoon baking powder1/2 teaspoon salt
1/2 cup raisins1 large egg1/2 cup heavy cream1 teaspoon
grated orange zestCinnamon and sugar to sprinkle
Position rack in the center of the oven. Preheat the oven to 425
degrees. Have ready a large baking sheet ungreased.
In a large bowl thoroughly whisk together the flour sugar baking powder
and salt. Cut in the butter with 2 knives or a pastry blender, tossing
the pieces with the flour mixture to coat and separate them as you work.
Continue mixing in this fashion until the largest pieces are the size of
peas and the rest resemble breadcrumbs. Work quickly. Do not allow the
butter to melt or form a paste with the flour. Stir in the raisins.
another bowl whisk together egg, heavy cream, and orange zest. Add egg
mixture all at once to the butter mixture. Mix with a rubber spatula
just until the dry ingredients are moistened. Gather the dough into a
ball and knead it gently against the sides and bottom of the bowl 5 to
10 times, turning and pressing any loose pieces into the dough each time
until they adhere and the bowl is fairly clean.
Transfer to a lightly floured surface and pat the dough into an 8-inch
round shape about 3/4 inch thick. Cut dough into 8 or 12 pie-shaped
wedges and place at least 1/2 inch apart on the baking sheet.
Brush the tops with cream or milk. Sprinkle the tops with cinnamon and
sugar. Bake until the tops are golden brown, 12 to 15 minutes. Let cool
on a rack or serve warm.
This cake is low in fat and serves well with a scoop of vanilla ice cream,
or a sifting of confectioners' sugar over the top.
cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
1 teaspoon ground nutmeg1 teaspoon ground cinnamon
2 medium-sized Granny Smith apples1 3/4 cups packed dark brown
sugar1/2 cup vegetable oil2 large eggs1 teaspoon vanilla
extract 2 cups fresh or frozen cranberries1 cup pecans or
walnuts, chopped coarse
Heat the oven to 350 degrees. Grease a 10- or 12-cup bundt pan. In a large bowl
mix together flour, baking soda, salt, nutmeg, and cinnamon.
Quarter and core the apples (no need to peel). Cut into 3/4-inch chunks
(you will need about 2 cups).
medium bowl whisk together sugar, oil, eggs, and vanilla until mixture
is smooth. Using a spatula, stir in flour mixture until dry ingredients
are moistened. Stir in cranberries, apples, and nuts until the batter is
Spread the batter into the prepared pan and bake until a wooden pick
inserted in the center of the cake comes out clean, about 1 hour and 15
Place the pan on a wire rack to cool for about 30 minutes. Loosen the
edges of the cake and invert on the rack. Let cool completely. Serve
immediately, or wrap airtight and store overnight at room temperature
before serving or freezing.