Afternoon Tea?

Question

I am having a simple afternoon tea tomorrow and i need about 5 things including dessert to serve. Help!

Thanks for the Anwers, but i think i have a little menu:
First:
Salads
Fruit Buffet
Then:
Turkey Sub Cut about this thick:
- -
Then:
Sugar Cookies

Answer 1

tea
sandwiches
ice cream

Answer 2

We used to get together every week for afternoon tea at our country club. Along with many different varieties of tea, there were always scones, shortbread cookies, finger sandwiches, muffins and some sort of cakes. Have a nice time.

Answer 3

Serve a couple of different kinds of finger sandwiches, fresh fruit, a variety of cheeses, and a sugar free and regular dessert. That should allow for most diet restrictions.

Answer 4

Afternoon Tea is always at four and please don't use tea bags in cups use a proper teapot. How about cumber sandwiches. cut off the crust. Some lovely scones with cream and fresh jam.

Answer 5

If it is English based since it is afternoon tea, you should probably buy/make, trifle, shortbread cookies, Cadbury chocolate, sherry, napoleons, Eau Claires and tea of course.

Answer 6

Blueberry Scones with Lemon Glaze

Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
--Tyler Florence, FoodTV
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Herbed Vidalia Onion Tea Sandwich

1/2 cup mayonnaise
2 tablespoons minced fresh flat-leaf parsley, plus 1/2 cup or more, as needed
2 tablespoons minced fresh tarragon leaves
Fresh lemon juice, optional
Hot pepper sauce
Salt and freshly ground black pepper
8 very thin slices white bread
1 to 2 Vidalia onions (available seasonally at specialty produce markets and some supermarkets), sliced very thinly

In a small bowl, stir together the mayonnaise, 2 tablespoons of the parsley, and tarragon. Stir in lemon juice, hot sauce, salt, and pepper, to taste.
Spread 1 side of the bread slices with the mayonnaise mixture, arrange the onion slices evenly on half the bread slices, and top them with the remaining bread slices. Press the sandwiches together gently, trim the crusts, and cut the sandwiches into quarters.
Put the remaining 1/2 cup parsley in a shallow bowl and dip the edges of the sandwich quarters in the parsley.

--Gourmet magazine
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Shrimp Butter Tea Sandwiches

1 cup butter
1 cup minced cooked shrimp
1/4 tsp. salt
dash paprika
3 tablespoons lemon juice
lettuce (I like Romaine for crunch)
thinly sliced country style white bread, crusts removed

Cream butter shrimp, salt, lemon and paprika to a paste or leave a little more texture if you wish. Spread a small slice bread with the shrimp butter, add a piece of lettuce and top it with another slice of bread. This is also good on a cracker with a tiny sprig of fresh dill topping it off.
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CHEESE WAFERS
--The Ultimate Southern Living® Cookbook.

A must for Southern brunches, showers, and teas, these coin-size wafers are great to make ahead and keep well in air-tight containers.

1½ cups (6 oz) shredded sharp Cheddar cheese
½ cup butter or margarine, softened
1 cup all-purpose flour
Dash of salt
Dash of paprika
1½ cups corn flakes cereal, crushed
½ cup finely chopped almonds

Process cheese and butter in a food processor until blended. Add flour, salt, and paprika; process until mixture forms a ball, stopping often to scrape down sides. Add cereal and almonds; process until blended, stopping twice to scrape down sides.

Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased baking sheets. Flatten each ball in a crisscross pattern with a fork dipped in flour.

Bake at 350ºF for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Yield: 4 dozen.
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Pecan Dainty Cookies

Preheat oven to 325°

Cream together:
1 stick of salted butter - softened at room temperature
2 T granutalted sugar
1 t vanilla

Combine and add to butter mixture:
1 C flour
3/4 C finely ground pecans
1/8 t salt

Powdered sugar for coating after cooled/ baking.

Roll into walnut size balls. Place on parchment lined cookie sheets. Bake for 25 minutes. The cookies will be slightly brown. Cool completely, roll in powdered sugar.

Answer 7

make little finger sandwiches, scones, brownies and cake

Answer 8

Chocolate chip blonde Brownies

Ingredients:
2/3 cups vegetable shortening
2 cups light brown sugar
2 tablespoons hot water
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
12 oz. package semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
Instructions:
Preheat oven to 350°F/180°C. Grease two square 9 x 9 x 2-inch baking pans.

Melt shortening in medium sauce pan. Add light brown sugar and hot water to melted shortening, stir well in pan. Remove from heat. Sift dry ingredients in a large bowl, set aside. Add the 2 eggs and 2 teaspoons of vanilla to shortening mixture, stir well. Add the dry ingredients to the shortening mixture in pan, also add nuts (if desired). Divide the mixture in half and fold each half into prepared pans. Sprinkle half of the package of chocolate chips on top of each pan of batter. They should be thoroughly covered with chips. Bake for 25 minutes, or until an inserted toothpick comes out clean. Allow to cool on a wire rack for at least 3 to 4 hours before cutting.

Makes two (9-inch) pans of brownies, 24 servings.

The Best Brownie

Ingredients:
2/3 cup butter or margarine
5 ounces unsweetened baking chocolate, cut into pieces
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 cup all-purpose flour
1 cup chopped walnuts, Optional
Chocolate Frosting, Optional (see recipe below)
Instructions:
1. Heat oven to 350ºF. Grease bottom and sides of a square 9x9x2-inch baking pan.

2. Melt butter and chocolate in a medium saucepan over low heat, stirring constantly. Cool slightly.

3. Beat sugar, vanilla and eggs in medium bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in walnuts. Spread in pan.

4. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Spread with Chocolate Frosting. Cut into 4 rows by 4 rows.

Makes 16 brownies.

Chocolate oatmeal cookies



Ingredients:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick/4 oz./113g) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons old-fashioned or steel-cut oats
1/4 cup semisweet chocolate chips
Granulated or coarse white sugar (optional)
Instructions:
Preheat oven to 350°F/180°C. Butter a large rimmed baking sheet.

Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend. If desired, sprinkle tops with granulated or coarse white sugar.

Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.

Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

Makes 12 cookies.

Cup Flakes
250g butter sliced into 3 equal pieces
take 1 part
1/3 cup sugar
1tbsp honey
5 teacups of cornflakes(slightly crushed)
some cups available at poon heng in ntuc (if your would like to make small amts I can provide the cups)

pour 1/3 of the butter in slow fire to melt
put in sugar bit by bit while stirring
stir till slightly cooled
pour cornflakes in and stir till equal
make into small ball-like structure and put in cups and bake for around 10 mins


Tips: you can put less sugar and a little more honey to make colour golden brown and thicker aroma. Bake till aroma comes out of the oven. Do not bake too long as you would only need to dry the honey and make it golden in colour. You can put in some nuts. Pour some candy chips to make it colourful but take note reduce sugar if you decide to add candy chips.

Crustless egg custard pie
Ingredients:
4 eggs
1 3/4 cups granulated sugar
1/2 cup all-purpose flour
1 3/4 cup milk
1 Tbsp. vanilla extract
4 Tbsp. stick margarine, melted
Instructions:
In a medium bowl, beat together the eggs. In a large bowl, mix together flour and sugar; add milk and vanilla. Mix well, then add melted margarine and add the beaten eggs. Mix well and then pour into a greased 9-inch pie plate and bake at 325 degrees F (160 C) for 45 minutes or until firm.

Makes 8 servings.
Lemon meringue pie
Ingredients:
1 cup sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tbsp. margarine
1 baked 9-inch pie shell
3 egg whites
1/3 cup sugar
Instructions:
Preheat oven to 350 degrees F (180 C).

In medium saucepan combine 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat; boil 1 minute. Remove from heat and stir in next 3 ingredients (the grated lemon peel, lemon juice and the margarine). Spoon hot filling into baked 9-inch pie crust.

In small mixer bowl beat egg whites at high speed until foamy. Gradually beat in the 1/3 cup sugar until stiff peaks form. Spread evenly over filling; sealing to crust. Bake in 350 degree F (180 C) oven for 15-20 minutes or until golden. Cool on rack; refrigerate.

Makes 8 servings.

Raspberry swirl cheesecake


Ingredients:
Chocolate Crumb Crust:
1-1/4 cups vanilla wafer crumbs (about 40 wafers)
1/4 cup confectioners' sugar
1/4 cup cocoa
1/4 cup (1/2 stick/2 oz./56g) melted butter or margarine

Cheesecake Filling:
3 (8 oz. each) packages cream cheese, softened (total of 24 oz. cream cheese)
1 cup granulated sugar, divided
1 1/2 teaspoons vanilla extract, divided
3 large eggs
1/4 cup unsweetened cocoa
1 tbsp. vegetable oil
2/3 cup seedless red raspberry jam
3 tbsp. all-purpose flour
3 to 4 drops red food color (optional)

Raspberry Sauce:
1/4 cup granulated sugar
2 tsp. cornstarch
1 (10 oz.) package frozen red raspberries, thawed

Garnish: (optional)
Fresh raspberries
Mint sprigs
Instructions:
Chocolate Crumb Crust:
Preheat oven to 350°F/180°C.

In medium bowl, stir together the vanilla wafer crumbs, confectioners' sugar and cocoa. Stir in the melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool slightly.

Cheesecake Filling:
In large bowl, beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth. Add eggs; beat until well blended.

In medium bowl, stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1 1/2 cups cream cheese mixture; blend well.

Stir jam to soften. Add jam, flour and food color, if desired, to remaining mixture in bowl; blend well.

Pour half of raspberry mixture into prepared crust. Drop small spoonfuls of about half of chocolate mixture over raspberry. Repeat procedure with remaining mixture, ending with chocolate on top; gently swirl with knife or metal spatula for marbled effect.

Bake 10 minutes. Reduce oven temperature to 250°F/130°C; continue baking 55 minutes or until center appears set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours before serving. Serve with Raspberry Sauce and fresh raspberries, if desired. Cover and refrigerate leftover cheesecake.

Makes 10-12 servings.

Raspberry Sauce:
In small saucepan, stir together sugar and the cornstarch; stir in the thawed red raspberries. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Cool; press through sieve to remove seeds. Serve with cheesecake.

Makes about 1 cup sauce.
all these recipes are great with some nice cooling chilled tea