Makeup Tea Party Recipes
out the hair spray... These buttery cookies are the perfect complement to
your Make-Up Party theme!
1 1/2 cups butter, softened1 cup granulated sugar1 teaspoon baking powder
1 egg1 teaspoons vanilla3 1/2 cups all-purpose flour
Purchased colored sugars1 recipe Decorative Frosting (see below)
In a medium mixing bowl beat butter with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar and
baking powder. Beat until combined, scraping sides of bowl occasionally.
Beat in egg, and vanilla until combined. Beat in as much of the flour as
you can with the mixer. Hand-stir in remaining flour with a wooden
Pack dough into a cookie press. Force dough through
press onto an ungreased cookie sheet. If desired, sprinkle cookies with
colored sugar Bake in a 375 degree oven for 8 to 10 minutes or until
edges are firm but not brown. Transfer cookies to a wire rack and let
Decorate cookies with Decorative Frosting and confetti
candy, and colored sugars.
Decorative Frosting: In a medium mixing
bowl beat 4 cups sifted powdered sugar and 3 tablespoons milk with an
electric mixer on medium to high speed until smooth. Beat in additional
milk. 1 teaspoon at a time, until frosting is of piping consistency.
Tint frosting as desired with paste food coloring.
Sour Cream Tea Loaf
delicate, flavorful bread can be served at any time of the day!
tablespoons butter, softened1 cup granulated sugar
2 large eggs1 tablespoon freshly grated orange peel2 cups
all-purpose flour1 teaspoon baking powder1/2 teaspoon baking
1/2 teaspoon salt1 cup sour cream
Heat the oven to 350 degrees. Grease a 9x5x3" loaf pan.
large bowl beat the butter and sugar with an electric mixer on high
speed for 5 to 7 minutes, until pale and fluffy. Scrape the sides of the
bowl. Add the eggs one at a time, beating after each addition. Add the
orange peel. Scrape the bowl.
Meanwhile, put the flour, baking powder, baking soda, and salt into a
bowl. Stir to mix well.
the mixer on low, add about 1/2 cup of the flour mixture, and without
waiting for it to mix in completely, add about one-third of the sour
cream. Add the remaining flour mixture and sour cream in the same way,
ending with flour. Mix only until well blended.
Spread the batter in the prepared loaf pan. Bake until a wooden
toothpick inserted in the center of the cake comes out clean, about 55
to 65 minutes.
Place the pan on a wire rack to cool for about 30 minutes. Loosen the
edges of the cake with a knife, and turn it out onto the rack. Turn the
cake over and let it cool completely. To store, wrap airtight and keep 1
day at room temperature or freeze.
Chocolate Chip-Orange Scones
positively go nuts for these scones!... and you will too, just see for
6 tablespoons butter, cut into pieces1/3 cup plus 3 tablespoon of sugar1 tablespoon baking powder
1/2 teaspoon salt2
cups all-purpose flour1/2 cup
semi-sweet chocolate chips1 large egg1/2 cup heavy cream4
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, 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 chocolate chips.
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
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.
Fresh Strawberry Tea Cake
cake serves well with fruit or chicken salad. Try it either plain or
with whipped cream!
cup sliced strawberries1 cup sugar2 eggs
1/2 cup (1 stick) butter, melted3/4 cup all-purpose flour
3/4 cup whole wheat flour1/2 teaspoon baking soda
1/4 teaspoon salt1 1/2 teaspoons cinnamon1/2 cup finely
Heat the oven to 350 degrees. Grease and flour a 9x5x3" loaf pan. Put
strawberries with 1/2 cup of the sugar. Let stand at room temperature
for 1 hour or in the refrigerator overnight.
large bowl beat the eggs. Gradually beat in the remaining 1/2 cup sugar.
Then beat in the melted butter. Beat in any syrup that forms around
the berries, as well.
another bowl, mix the flours, baking soda, salt, and cinnamon. Next, add
dry ingredients into liquid mixture. Stir until dry ingredients are
moistened. Stir in walnuts and strawberries.
batter into the prepared loaf pan. Bake for 50 minutes, or until cake
tests done with a toothpick. Transfer pan to a rack to cool before