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Welcome to the Tea Parlour

Your Resource for Tea : Back to the Tea Parlour
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Tea Menus for Different Tea Themes
Recipes for the Tea Menus
Books on Tea History, Etiquette and Teapots
Tea Links to brush up on your knowledge
Tea menus by Corporate Pastry Chef, Renee Shelton.

Tea Breads
Try these recipes for your next tea gathering.

Cream Scones with Currants
This recipe requires folding which ensures lightness.

1 3/4 c flour
2 1/2 t baking powder
1 T sugar
1/2 t salt
1/4 c currants (no substitutions, raisins are too large)
4 T unsalted butter
2 eggs
1/3 c cream

1 yolk mixed with 2 T water

Preheat oven to 375°F.

In a mixing bowl, stir flour, baking powder, sugar and salt. Take out a few spoonfuls and toss with the currants to separate. Reserve currants. Add the butter to the dry ingredients and cut in until the mixture is crumbly. Mix the eggs and cream together and add this to the flour-butter mixture. Mix several strokes to incorporate, then add in the reserved currants. Mix until ingredients are combined. Turn out onto a floured surface and knead about 10-15 turns. Roll out dough and brush off any extra flour; fold into thirds. Roll out to desired thickness and cut out with cutter. Place on baking sheet and brush lightly with yolk mixture. Bake until done. Serve immediately.

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Cranberry Orange Scones
This recipe requires folding which ensures lightness.

1 3/4 c flour
2 1/2 t baking powder
1 T sugar
1/2 t salt
1/4 c dried cranberries, chopped
1 T grated orange peel
4 T unsalted butter
2 eggs
1/3 c cream

Preheat oven to 375°F.

In a mixing bowl, stir flour, baking powder, sugar and salt. Take out a few spoonfuls and toss with the cranberries and orange peel to separate. Reserve cranberries. Add the butter to the dry ingredients and cut in until the mixture is crumbly. Mix the eggs and cream together and add this to the flour-butter mixture. Mix several strokes to incorporate, then add in the reserved cranberries. Mix until ingredients are combined. Turn out onto a floured surface and knead about 10 turns. Roll out dough and brush off any extra flour; fold into thirds. Roll out to desired thickness and cut out with cutter. Place on baking sheet and brush lightly with yolk mixture. Bake until done. Serve immediately.

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Orange Pecan Tea Bread
This makes a soft dough, perfect for muffin molds, mini muffins and bread pans and for baking in small molds.

1 c unsalted butter
1 c sugar
2 eggs
1 orange: grate the rind and squeeze for juice
3 c flour
1 t baking powder
1/4 t salt
2/3 c buttermilk
1 t vanilla
1 c pecans, chopped fine

Preheat oven to 350°F. Spray or butter desired baking molds.

Cream butter and sugar together. Add in eggs one at a time. Add in the orange juice and the orange zest. In a separate bowl stir the flour, baking powder and salt. Add this alternately with the buttermilk/vanilla. Lastly, fold in the pecans. Spoon or scoop into molds and bake until done.

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Glazed Pecan Drop Scones

2 c flour
1/4 c sugar
2 t baking powder
1 t salt
4 T butter
3/4 c milk
1 egg
1/2 pecans, chopped

1 yolk
2 T water
Sugar for sprinkling

Preheat oven to 350°F.

Sift dry ingredients, and cut in butter until crumbly. Beat the egg with the milk and stir until blended, and mix in the pecans. Drop the scones on to a parchment lined baking sheet, and brush with glaze. Sprinkle with sugar and bake until done.

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Zucchini Walnut Tea Bread

3 eggs
1 c canola oil
2 c sugar
2 c zucchini, grated and packed
2 c flour
1/4 t baking powder
2 t baking soda
1 t salt
1 T cinnamon
1 T vanilla
1 c walnuts, chopped

Preheat oven to 350°F.

Beat the eggs and oil together and add in the sugar and grated fresh zucchini. Sift all the dry ingredients and add to the batter. Stir in the vanilla and walnuts last. Pour into desired buttered and floured pans and bake until bread tests done.

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Copyright © 2005-2010 Renee Shelton.
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