Japanese Tea Party Recipes


Try Japanese Tea Party Recipes...

I recently hosted a Japanese themed tea party for a friend’s 10 year-old daughter and five of her best girlfriends.

We had traditional Japanese music playing, played games, and gave gifts and prizes for participation… These girls had an absolute blast!

I served the girls everything in the tea party menu below, and had no leftovers… Now, that really says something about how good these recipes are.

Japanese Kid's Day Cookies

The symbol of Japanese Children's Day is the carp...
So, we have included this recipe for fun little
fish-shaped cookies!


2/3 cup butter, softened
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
1 recipe Powdered Sugar 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, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla 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. If necessary, cover and chill dough about 30 minutes or until easy to handle.

On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Using a floured 2 1/2-inch fish-shaped cookie cutter, cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet.

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 and let cool. If desired, frost with Powdered Sugar Icing. Let icing dry.

Powdered Sugar Icing: In a bowl combine 3 cups sifted powdered sugar, 3 tablespoons milk or orange juice, and 1 teaspoon vanilla. Stir in additional milk or orange juice, 1 teaspoon at a time, to make drizzling consistency.

Orange-Almond Tea Loaf

Tangy orange juice, and crunchy almonds blend together to flavor this not-too-sweet, yet ooh.. soo.. good tea bread.


5/8 cups (1 1/4 sticks) butter, softened
3/4 cup sugar
3 eggs
2 tablespoons orange juice
2 tablespoons vanilla
1 tablespoon grated orange zest
1 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup slivered, blanched almonds


In a bowl cream the butter with sugar. Beat in the eggs, the orange juice, vanilla, and orange peel.

In another bowl, stir together the flour, baking powder, salt, and coriander. Mix the dry ingredients into the butter mixture until just incorporated. Stir in the almonds.

Pour the batter into a greased and floured 9x5x3" loaf pan. Bake the cake in a 350 degree oven for 45 minutes, or until it tests done with a toothpick. Let cool on rack. Serve with flavored syrup, or butter and jam.

Apricot Tea Scones

These fruity scones are sure to please... Serve them with jellies, jams or clotted creams!



6 tablespoons butter, cut into pieces
1/3 cup plus 3 tablespoon of sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup dried apricots, chopped
1 large egg
1/2 cup heavy cream
1 teaspoon grated orange zest
Cream to brush
Cinnamon and sugar to sprinkle 


Position a rack in the center of the oven. Preheat the oven to 425 degrees. Have ready a large ungreased baking sheet.

In a large bowl mix together flour, sugar, baking powder, 1/2 teaspoon salt. Cut the butter into flour mixture with 2 knives, tossing pieces of butter with the flour mixture to coat and separate them as you work. The largest pieces should be about the size of peas and the mixture should resemble breadcrumbs. Work quickly. Do not allow the the butter to melt or form a paste with the flour. Stir in the dried apricots.

In a separate bowl whisk the egg, heavy cream, and orange zest. Make a well in the center of the butter-flour mixture and pour in the egg mixture. Using one hand, draw in dry ingredients, mixing until just combined. Wash your hands and dust them with flour.

Turn the dough out onto a lightly floured work surface. Gently knead a few times 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.

Strawberry Jam Cake

This cake is a wonderful tender, sweet, and spicy treat, that develops a lovely pink color from the added jam... Be sure to use jam preserves and not jelly which has a different consistency!



6 tablespoons butter, softened
1 cup brown sugar
2 large eggs
2 tablespoons sour cream
1 cup strawberry jam preserves
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg


Heat the oven to 325 degrees. Grease and flour 8x10" cake pan.

In a large bowl cream the butter, and brown sugar. Scrape down the sides of the bowl. Beat in the eggs, one at a time, scraping the sides of the bowl after each. Next add the sour cream, and lastly the jam. Mix well.

In another bowl, stir together the flour, baking powder, baking soda, and spices. Mix the dry ingredients into the butter mixture until dry ingredients are moistened.

Pour the batter into the prepared loaf pan. Bake the cake in a 350 degree oven for about 50 minutes, or until it tests done with a toothpick.

 Place the pan on a wire rack to cool for 30 minutes. Loosen the edges of the bread with a knife and invert it onto the rack. Turn the cake over and let cool completely. Lightly sift confectioners' sugar over the top before serving.




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