CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 12 tea sandwiches
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
- Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.
CUCUMBER AND CREAM CHEESE TEA SANDWICHES
Make and share this Cucumber and Cream Cheese Tea Sandwiches recipe from Food.com.
Provided by Woowoose
Categories Lunch/Snacks
Time 25m
Yield 20 sandwiches
Number Of Ingredients 7
Steps:
- Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain.
- In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth.
- Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices.
- Cut crusts from each sandwich and then cut into quarters.
Nutrition Facts : Calories 46.3, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.2, Sodium 90.6, Carbohydrate 6.8, Fiber 0.7, Sugar 0.8, Protein 1.4
PINEAPPLE-CREAM CHEESE TEA SANDWICHES
A great tea party needs two things: great friends and great food. These little sammies are so nice to serve. I love using my little silver multi-layer dishes to display everything I'm serving. These are pretty along side other tea sandwiches. Mighty tasty too!
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 10m
Yield 40 quarter sandwiches
Number Of Ingredients 6
Steps:
- Combine the butter with cinnamon or nutmeg and spread the mixture over 1 side of each slice of bread.
- In a small bowl, cream the cream cheese, if necessary, and stir in the pineapple and nuts.
- Spread the cream cheese mixture evenly over 10 slices of bread and top with the other 10 slices.
- Remove the crusts and cut.
Nutrition Facts : Calories 96, Fat 6.8, SaturatedFat 3.7, Cholesterol 15.8, Sodium 138.9, Carbohydrate 7.2, Fiber 0.5, Sugar 0.8, Protein 1.8
CRANBERRY-ORANGE TEA BREAD MUFFINS W/ ORANGE CREAM CHEESE GLAZE
Cranberry-Orange Bread has been a holiday favorite of mine for years. These miniature muffins are perfect for gifts, dessert, or Christmas morning.
Provided by KathyP53
Categories Breads
Time 1h
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring occasionally,.
- Whisk together flour, baking powder, and salt.
- Pulse cranberries and sugar in a food processor 3-4 times or just until chopped.
- Beat butter at medium speed with an electric mixer until creamy. Add eggs, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
- Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
- Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove from pans to a wire rack. Spoon Orange Cream Cheese Glaze over warm muffins.
- Orange Cream Cheese Glaze: Beat one 3 oz. package of softened cream cheese at medium speed until creamy. Add 1 tablespoons orange juice and 1/4 tsp of vanilla; beat until smooth. Gradually add 1 1/2 cup sifted powdered sugar, beating until smooth.
Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 17.8, Sodium 147.1, Carbohydrate 26.1, Fiber 0.9, Sugar 16.8, Protein 1.9
CHAI TEA CAKE WITH GINGER CREAM CHEESE FROSTING
A beautifully fragrant spice cake flavored with classic masala chai spices and topped with fresh ginger cream cheese frosting. This cake is sure to make your mouth water and is always a great crowd pleaser!
Provided by Priti D
Categories Desserts Cakes Spice Cake Recipes
Time 2h45m
Yield 20
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Begin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
- Mix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
- Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
- Combine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 52.4 g, Cholesterol 43 mg, Fat 12.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 230.3 mg, Sugar 36.5 g
CARROT TEA CAKE WITH CREAM CHEESE FROSTING
Grated carrot is the secret to the moist crumb and mellow sweetness of this loaf cake topped with thick swirls of tangy cream-cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
- Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
Nutrition Facts : Calories 410 g, Fat 23 g, Fiber 1 g, Protein 6 g
GRATED VEGETABLES WITH HERB CREAM CHEESE TEA SANDWICHES
Your vegetarian guests will love these tea sandwiches of grated vegetables like carrots, cucumbers, or radishes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- In a medium bowl, combine cream cheese, parsley, oregano, rosemary, and thyme; stir well. Season with salt and pepper, and set aside. Grate radishes, carrots, and cucumber into separate bowls.
- Spread a thin layer of herb cream cheese on two slices of bread. Cover one slice with an even layer of one of the grated vegetables (use only one in each), and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
TEA SANDWICHES WITH CREAM CHEESE AND ASPARAGUS
In our little tea sandwiches, cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Makes 4 dozen
Number Of Ingredients 12
Steps:
- Place water, onion, parsley, thyme, bay leaf, and peppercorns in a medium pan set over high heat; bring to a boil. Reduce heat to medium-low, add salmon, cover, and allow to simmer until the salmon is cooked through, about 8 minutes. Remove salmon from water; when cool enough to handle, flake salmon into small pieces, and transfer to a medium bowl. Add horseradish, sour cream, and salt; stir to combine. Set mixture aside.
- Fill a large bowl with ice and water; set aside. Bring a wide, shallow pan of water to a simmer over medium heat. Add asparagus; let simmer until tender, about 3 minutes. Transfer to the ice bath; let cool. Transfer to a cutting board, and slice the asparagus in half lengthwise; set aside.
- Assemble the sandwiches: Spread reserved horseradish-salmon mixture onto each slice of bread. Top half the slices with six asparagus-spear halves, then cover with the remaining slices of bread. Trim crusts, cut each sandwich into four triangles, and serve immediately.
Nutrition Facts : Calories 71 g, Cholesterol 12 g, Fat 2 g, Fiber 1 g, Protein 6 g, Sodium 102 g
HAM, WATERCRESS AND MUSTARDY CREAM CHEESE TEA SANDWICH
Make and share this Ham, Watercress and Mustardy Cream Cheese Tea Sandwich recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 12 fingers
Number Of Ingredients 6
Steps:
- Mix together the cream cheese and the mustard and season with salt and pepper. Add extra mustard for a more fiery flavour; however, it's probably best to have a mild mustard flavour for afternoon tea.
- Spread the cream cheese mixture on the 8 slices of bread and place the ham on top of Divide the watercress into small sprigs and place on top.
- Finish with the remaining slices of bread, trim off the crusts and cut each into 3 fingers. Serve on a pretty plate with some extra sprigs of watercress.
Nutrition Facts : Calories 84.2, Fat 4.5, SaturatedFat 2.5, Cholesterol 11.7, Sodium 130.7, Carbohydrate 9, Fiber 1.3, Sugar 1.1, Protein 2.7
CARROT AND CREAM CHEESE TEA SANDWICHES
My daughter and I came up with this sandwich for our weekly afternoon tea. The sandwiches are spicy, sweet, and have a nice crunch to them. Enjoy!
Provided by quondamquadrat
Categories Lunch/Snacks
Time 45m
Yield 4 tea sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the grated carrot, cream cheese spread, brown sugar, and five-spice powder in a bowl. Mix well.
- Chill the mixture for 1/2 hour to allow the flavors to blend.
- Cut the crusts off of the pumpernickel slices and roll the bread to flatten it.
- Spread the mixture onto two of the slices of bread and top with the other two slices.
- Cut these sandwiches diagonally into two triangles each.
Nutrition Facts : Calories 125.6, Fat 4.4, SaturatedFat 2.1, Cholesterol 10.8, Sodium 251.6, Carbohydrate 18.2, Fiber 2.2, Sugar 3.2, Protein 3.4
CREAM CHEESE TEA
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Beat cream cheese and milk in medium bowl with mixer until blended.
- Add cream and sugar; beat on high speed 2 min. or until thickened.
- Pour tea into 6 glasses; top with cream cheese mixture.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 85 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 20 g, Protein 2 g
CREAM CHEESE TEA SANDWICHES WITH SALAD BURNET
No more soggy tea sandwiches! Salad burnet to the rescue! It has a mild cucumber taste but with far less water! ;) From gardenguides.com.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches
Number Of Ingredients 6
Steps:
- Spread the butter on each slice of bread.
- *Note: due to salad burnet's delicate nature, it is not necessary or really possible to mince the leaves. Add them whole to the cream cheese.
- In a small bowl combine the salad burnet and cream cheese. Add salt and pepper, to taste. Mix well.
- Spread the cream cheese mixture on two slices of bread. Place other slices on top and cut sandwiches in half or quarters.
CREAM CHEESE AND SALMON TEA SANDWICHES
Make and share this Cream Cheese and Salmon Tea Sandwiches recipe from Food.com.
Provided by andypandy
Categories Lunch/Snacks
Time 10m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a mixer bowl cream the cheese with chilli sauce, onion, parsley, dill, and hot sauce.
- Stir in the drained salmon.
- Cover and chill.
- Spread onto buttered bread.
- Serve cold.
- Thanks Andy.
TUNA AND CREAM CHEESE TEA SANDWICHES
Make and share this Tuna and Cream Cheese Tea Sandwiches recipe from Food.com.
Provided by True Texas
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients.
- Mix together until you get a paste mixture.
- Spread on bread.
Nutrition Facts : Calories 57, Fat 3, SaturatedFat 1.3, Cholesterol 16, Sodium 26.2, Carbohydrate 0.2, Sugar 0.1, Protein 6.9
EARL GREY TEA CAKE WITH RHUBARB CREAM CHEESE GLAZE
My Grandma has been throwing tea parties since I was a little girl. Our tea? Always Earl Grey.. And it is absolutely delicious! I love to add it to recipes and this is a very moist tea cake, with a wonderful sweet glaze. Hope you enjoy!
Provided by Alexa Mogan @AlexaFaith24
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, and line and grease and round cake pan.
- Empty the tea leaves into a tea/coffee mug and add in the boiling water. Stir and let steep for 3 minutes and then add the milk. Set aside.
- Beat together the butter and sugar until light and fluffy. Reduce speed and add the eggs one at a time until smooth. reduce speed on mixer to low and gradually add the flour/tea mixture, alternating until combined.
- Pour mixture into the cake pan and bake for 25-30 minutes. let sit in pan for a few minutes before turning over to cool
- While cake is baking or cooling, place rhubarb in a small saucepan on low heat with lemon zest, sugar and water. Simmer until soft, stirring occasionally, (About 10 minutes). Remove from heat and cool. Puree this mixture in a blender or food processor.
- In a medium bowl combine cream cheese and powdered sugar and blend until smooth. I usually add this mixture to the blender and blend this and the pureed rhubarb all at the same time, but you can certainly just add the rhubarb mixture to the bowl and combine this together. I also add a little red food coloring to get that bright pink color! I also usually heat this up a little in the small saucepan so it's warm and smooth to pour over the cake. And that's all she wrote! It's so tasty! Especially if you love Earl Grey!
LOX TEA SANDWICHES WITH DILLED CREAM CHEESE
As simple as this is, people seem to love it. I made them for my friend, Devon's, baby shower and had several requests for the recipe.
Provided by Battle in Seattle
Categories Spreads
Time 30m
Yield 32 open-faced sandwiches, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cut crusts off of each piece of bread, then cut each piece in half (doesn't matter which way--you pick the shape). Place pieces of bread in single layer on one or two baking sheets, and bake for 10 minutes, or until golden and toasty. Remove bread from oven and cool to room temperature.
- Meanwhile, in a mixing bowl, whip cream cheese until no lumps remain. Add milk or cream, and continue whipping until soft and "silky". Add dill, lemon juice and seasoning; whip again and adjust any flavorings to your liking.
- TO ASSEMBLE: Spread 1-2 tbsp cream cheese mixture on each piece of toast, then layer a "ribbon" of lox on top. Top lox with a couple/few pieces of chives and it's ready to serve! If preferred, ribbons of red onion and capers could also be used, either on top of the cream cheese or lox--whatever looks best to you.
- (There may be some cream cheese mixture left at the end, depending on how much you use. It's great on breakfast bagels, too!).
Nutrition Facts : Calories 209.7, Fat 12, SaturatedFat 6.7, Cholesterol 36.6, Sodium 722.7, Carbohydrate 16.6, Fiber 1.9, Sugar 1.3, Protein 8.9
CARROT TEA CAKE WITH CREAM CHEESE FROSTING
From Martha Stewart. For those of us who don't like nuts:) Really cute little cake, perfect for when you don't have many people to serve!
Provided by run for your life
Categories Dessert
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined.
- Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
- Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
Nutrition Facts : Calories 384.9, Fat 20.5, SaturatedFat 12.4, Cholesterol 106.8, Sodium 366.9, Carbohydrate 45.6, Fiber 1, Sugar 28.9, Protein 5.5
GREEN TEA CREAM CHEESE FROSTING
Make and share this Green Tea Cream Cheese Frosting recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 15m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 5
Steps:
- Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
- Sift powdered sugar into a bowl or onto parchment paper.
- Beat butter and cheese at medium speed until creamy.
- Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
- Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
Nutrition Facts : Calories 3170.7, Fat 126.2, SaturatedFat 79.6, Cholesterol 380.6, Sodium 1689.5, Carbohydrate 488.6, Sugar 470.5, Protein 34.4
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