Mexican Tea Party Recipes
are traditional Christmas-time treats in Mexico and Spain... but you can enjoy
them any time of year.
1 cup butter, softened1 cup granulated sugar2 cups all-purpose flour
1/2 cup blanched almonds very finely ground1 tablespoon finely grated lemon peel
1 beaten egg1 teaspoon water
In a large mixing bowl beat butter with an electric
mixer on medium to high speed for 30 seconds. Add sugar; beat until
combined, scraping sides of bowl occasionally. Beat in flour until
combined. Stir in ground almonds and lemon peel with a wooden spoon.
Divide dough into three equal portions. Cover and chill dough about 1
hour or until easy to handle.
On a lightly floured surface, roll one portion of the
dough at a time until 1/8 to 1/4 inch thick. Using floured 2-inch cookie
cutters, cut into desired shapes. Place 1 inch apart on an ungreased
cookie sheet. Combine egg and water; brush over the tops of cookies.
Bake in a 350 degree oven for 8 to 10 minutes or until
edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer
cookies to a wire rack and let cool.
Cherry Tea Bread
fresh dark sweet cherries in this recipe if you have the time to pit
them... If not, don't worry canned pitted dark cherries work well!
eggs1 cup sugar
4 tablespoons butter, meltedGrated rind of 1 lemon1/2 cup
apple juice3/4 cup all-purpose flour3/4 cup whole wheat flour
1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon
salt1 1/3 cups pitted dark sweet cherries, such as Bing1/2 cup
coarsely chopped walnuts
In a bowl, beat the eggs. Gradually beat in the sugar. When done, the
mixture should be thick and pale. Beat in the melted butter, then the
lemon rind and apple juice.
another bowl, stir together the flours, baking powder, baking soda, and
salt. Beat into the liquid ingredients and then gently stir in the
cherries and walnuts.
the batter into a greased and floured 9x5x3" loaf pan. Bake the bread in
a 350 degree oven for 45 minutes, or until it tests done with a
toothpick. Transfer pan to a rack to cool 20 minutes before removing
a classic tea time treat that is fits well with any tea party theme!
1/3 cup plus 3 tablespoon of sugar1 tablespoon baking powder
1/2 teaspoon salt2
cups all-purpose flour1 1/4 cup heavy cream1/2 cup dried
currants or raisins4
teaspoons grated orange zestCream to brushCinnamon and sugar to
Position a rack in the center of the oven. Preheat the oven to 425
degrees. Have ready a large ungreased baking sheet.
large bowl mix together flour, sugar, baking powder, and salt. Stir in
currants or raisins.
separate bowl whisk together the heavy cream, and orange zest. Make
a well in the center of the flour mixture and pour in the cream. Using one hand, draw in dry
ingredients, mixing until just combined. Knead dough several times until
the bowl is fairly clean. Wash your hands and dust them
the dough out onto a lightly floured work surface. Gently knead a few
times more to gather dough into a ball. On a lightly floured surface, press
the dough into a circle about 3/4 inch thick. Cut out triangular wedges
with a floured cookie cutter or sharp knife. Place the scones 1 inch apart
on the ungreased baking sheet.
Brush the tops with extra cream. Sprinkle tops with cinnamon and sugar. Bake until the tops are golden brown, 12 to 17
minutes. Let cool on rack or serve warm.
Chocolate Maraschino Cake
This super chocolaty & sweet cake would make a fine
choice for a tea party with younger children in particular!
cup (1 stick) butter, softened1 cup sugar1 egg
1 8-ounce bottle maraschino cherries, finely minced
2 1-ounce squares unsweetened chocolate, melted1 tablespoon lemon
juice plus enough milk added to total 1
cup of lemon-milk mixture
1 teaspoon vanilla2 cups flour1 teaspoon baking soda1/4
Drain the canned maraschino cherries. Reserve the cherry juice. Finely
mince the maraschino cherries. Set aside.
In a large bowl, cream the butter with the sugar. Beat in the egg, then
the cherry juice, melted chocolate, lemon-milk mixture, and vanilla.
In another bowl, stir together the flour, baking soda, and salt. Beat
into the creamed mixture. Stir finely minced cherries into the batter.
the batter into a greased and floured 9x13" baking pan. Bake the cake in
a 350 degree oven for 40 minutes, or until it tests done with a
toothpick. Transfer to a rack to cool.