I`m going to a tea at our local church next weekend and I need to bring a finger food?Any Ideas?

Answer 1

How about "mini-muffins" ? Apple cinnamon, poppy-seed, etc. They can be made "from scratch" or try a bought mix.
Follow the directions on the package; but bake in mini-paper cups in mini-muffin pans! Also mini-quiches or pecan pies (called Southern Lassies) would be lovely for an afternoon tea.
All treats should be dainty; and, hopefully, home-made.

Answer 2

Anything at all that can be picked up with two fingers, placed on a dessert plate, and popped into the mouth with two fingers, which can then be daintily wiped off on a little napkin. Homemade is expected by older ladies, but the younger working mothers sometimes scoot by with bakery goodies and try to camouflage them. Small brownies, butterscotch brownies, small cookies, deviled eggs, deviled ham or egg sandwiches, pressed between two cookie sheets in the frij for an hour or more to hold together , then cut the crusts off and cut into 1/4's in triangles. Put on a disposable platter surrounded with parsley and it looks very nice.

Answer 3

One of my favorites is to take cream horns that I have purchased already prepared. I take an electric knife and slice them in about 1/2 inch slices. Lay them flat and add a slice of strawberry on some and a slice of kiwi on the others. Sprinkle with powdered sugar. Everyone loves them. Most have no idea what they are made from and they are so very easy. Enjoy!

Answer 4

Here are some healthy ideas:

A fruit plate with melon wedges and grapes
A veggie tray with sticks of vegetables and dip
Whole wheat finger sandwiches with cream cheese and cukes

And, for the unhealthy, take a look at the Better Homes and Garden Christmas cookie slide show, and adapt one of the cookies for a tea party. "Elf Hats" could easily become snow drifts.

Answer 5

A basket of warm Scones of course! They are very easy to make...don't forget your hat!

Maybe you can also find some good local raw honey for the girls to use in their tea. It's much better than commercially sold honey, which is usually clover and a bit sour. It's also healthy to eat local honey since it provides your body with immunity to lots of common allergens.

Answer 6

I always like to take/serve mini hot pockets. They are real easy to make and only take about 15 min to fix.
Buy some of those pre made biskets in the can.
Flatten them with your hands or use a rolling pin.
Sprinkle bacon pieces (or use bacon bits), small pieces of ham or cooked hamburger on top of 1/2 of each one.
Throw in a little shredded cheese.
Fold over and press down on folded end with a fork to seal.
Bake about 10 minutes.... the same as you would if you were cooking the biskets normally.

Voila!!!! Instant mini hot pockets Yummy and original!!!

You can add a small spoonfull of pizza sauce to each one before you fold it over if you want.

Answer 7

Vegetable trays with some vegetable dip work very well. Also, fruit trays are great choices. Those foods are light, easy, and not messy.

You can buy fruit or vegetable trays at a grocery store and then arrange them onto a plate if you want to go for some better presentation.

Have fun! :)

Answer 8

oh my goodness what fun you will have
don't forget to wear a hat and gloves.......

Traditional Tea Sandwich Recipes
Share Five Characteristics:
They're small. Regular-size sandwiches are cut into 4 squares or triangles, or about 3 fingers. Less often, they are cut into decorative shapes with a cookie cutter, but much of the sandwich goes to waste that way.

They're crustless. Remove the crusts before cutting the sandwiches to size.

They're thin-sliced. Several types of bread come thin-sliced. Another option is to purchase square-topped unsliced loaves of bread and have the bakery slice them thinly for you. Or you can do it yourself with a sharp knife or electric carving knife and a little practice. A 2-pound loaf of bread yields at least 20 slices, 10 uncut sandwiches, 40 tea sandwiches.

They're flavorful. (Yes, even the cucumber sandwiches.) Tea sandwich recipes are savory fare, not sweet, often prepared with scallions, garlic, spicy mustard, pepper or hot sauce.

Each tea sandwich is spread with soft butter or cream cheese, or something similar, to prevent soggy sandwiches. Peanut butter (with banana slices or jelly) is just right for a child’s tea party.




Tea Sandwich Recipes

Wheat, white, sourdough, pumpernickel, rye…the choice of bread is yours. Or, for a creative checkerboard effect, use one white slice and one wheat per sandwich.

It takes about 1/2 to 3/4 cup of soft butter or cream cheese spread, 1 to 1 1/2 cups of spreadable filling, (2 cups if it is a composite of spread and meat, seafood, cheese, or nuts, etc.), and 3/4 lb. of sliced meat to make 10 sandwiches, 40 quarter sandwiches.

Deviled Egg Sandwiches


3/4 cup soft butter or cream cheese
20 slices bread of your choice
4 or 5 hardboiled eggs
8 ounces canned sardines in oil, oil reserved
2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper, or to taste


Spread 1 side of each slice of bread with butter or cream cheese. Place all the remaining ingredients except reserved oil in a food processor. Whirl until a spread is formed, adding reserved oil and/or mayonnaise to bring it to spreading consistency. Spread the mixture evenly over 10 slices of bread, top with the other 10, remove the crusts and cut into tea sandwiches. Makes 40 quarters or 30 fingers.

Seafood Tea Sandwich Recipe


Shrimp, crab, or lobster may be used in this tea sandwich recipe, or any combination thereof.

3/4 cup soft butter or cream cheese
1/4 cup finely chopped chives
20 slices bread of your choice
2 cups finely chopped crab, shrimp or lobster
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon prepared horseradish (optional)
Salt and pepper to taste


Combine the butter and chives and spread the mixture onto 1 side of each slice of bread. Mix the remaining ingredients together in a small bowl, then evenly spread the mixture over 10 of the bread slices. Top with the other 10 slices, remove the crusts, and cut. Makes 40 quarters or 30 fingers.



2 cooked whole chicken breasts, finely chopped
1/4 cup finely chopped nuts
4 celery stalks, finely chopped
Salt to taste
Mayonnaise (enough to moisten)
Curry powder or paste to taste
16 slices best-quality white bread
1/2 cup unsalted butter, room temperature

In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful).

Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 8 whole sandwiches or 16 halves or 32 fourths.

CUCUMBER AND SMOKED SALMON SANDWICHES WITH HORSERADISH BUTTER
Makes 16 sandwiches
1/2 cup lightly salted butter at room temperature
1 tablespoon white prepared horseradish
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh dill
1/2 teaspoon salt
8 squares pumpernickel or wheat bread
1/2 medium English cucumber, sliced thin
4 ounces sliced smoked salmon
Combine butter, horseradish, chives, dill, and
salt and mix well. Spread each piece of bread with 1 tablespoon of the butter mixture Place 1 ounce of sliced salmon on four of the bread slices.
Top with thinly sliced cucumber and another piece of bread. Press firmly and cut off crust around sandwiches. Cut each whole sandwich into four squares or triangles, or with a round, crescent or star cutter, if desired. Keep tightly wrapped until serving.

Raspberry Cream Cheese

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Yields: 4 cups

Ingredients:

2 8-oz pkgs cream cheese, softened
2 tbsp. sugar
1 cup fresh or frozen raspberries, thawed
1-2 tbsp. kirschwasser (raspberry liqour)
Whip cream cheese in food processor or blender until smooth. Add 6 to 8 raspberries (reserve remaining raspberries for garnish). Add sugar and kirschwasser. Blend until fluffy and sugar dissolves, scraping down sides often. Spoon into serving bowl and refrigerate overnight.

Orange Cream Cheese

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Yields: 4 cups

Ingredients:

2 8-oz pkgs cream cheese, softened
2 tbsp. sugar
grated zest from 2 oranges
1-2 tbsp. Grand Marnier
Whip cream cheese in food processor or blender until smooth. Add grated zest, sugar and Grand Marnier. Blend until fluffy and sugar dissolves, scraping down sides often. Spoon into serving bowl and refrigerate overnight.

Substitutions

Tangerine Cream Cheese
Use tangerine zest instead of orange

Lemon Cream Cheese
Use lemon zest and lemon liqour

Minted Radish Tea Sandwiches

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Yields: 24 sandwiches

Ingredients:

Lemon Mayonnaise
24 very thin slicess homemade-type white bread
1 cup mint leaves (from about 1 large bunch)
16 radishes, trimmed and sliced as thin as possible
Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Answer 9

cream cheese and olive sandwiches, cut into triangles, on white bread with the crusts cut off. Good every time

Answer 10

10 donuts