Anne of Green Gables Tea Party Rescipes

• Chicken Salad Sandwiches
• Mini Broccoli-Ham Parmesan Quiche
• Plum Puffs
• Apple and Raison Scones
• Lemon Honey Butter Tarts
• Raspberry Cordial (non-alcoholic)
• Various Teas and Tisanes
• Vanilla Ice Cream with Raspberry Sauce

• 4 (6 ounce) packages Precooked chicken, cubed
• 1 cup red or white seedless grapes, halved
• 2 stalks celery, diced
• 1 cup slivered almonds or cashew pieces
• 1 Granny Smith apple, diced small
• 1 1/2 cups Marzetti® Slaw Dressing

Combine chicken, grapes, celery, nuts and apple in a bowl. Add Marzetti® Slaw Dressing. Stir until all ingredients are well covered with dressing.

Spread onto buttered bread slices placing slice on to and cut into 4 long ‘fingers’.

• 2 cups milk
• 4 eggs
• 3/4 cup biscuit baking mix
• 1/4 cup butter, softened
• 1 cup grated Parmesan cheese
• 1 (10 ounce) package chopped frozen broccoli, thawed and drained
• 1 cup cubed cooked ham
• 8 ounces shredded Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish. In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown

Pastry Ingredients:

• 1/2 cup shortening
• 1 cup boiling water
• 1 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 4 eggs, unbeaten

Pastry Directions:

Bring shortening and water to a boil in saucepan. Sift the flour and salt together; add to boiling mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily.

Remove from heat. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread.

Bake at 450° for 10 minutes. Reduce heat to 400° and bake for 20 to 25 minutes longer, until pastry is golden brown. Cool completely.

Filling Ingredients:

Filling Directions:

In top of a double boiler combine the sugar, flour, and salt together. Add milk and mix well. Add egg yolks and blend. Place mixture over hot water over medium-low heat and cook until smooth and thick, stirring constantly. This should take about 10 minutes. Cool, stirring occasionally to prevent a "skin" from forming over the top of filling. Add vanilla and fold in plum jam.

Slit top off each cooled cream puff and fill with the cream filling. Put tops back on and sprinkle with confectioners' sugar.

Makes about 18 cream puffs.

• ½ cup dried apples
• 1 ½ cups (Honey Crunch) wheat germ
• ½ cup whole wheat flour
• ¼ cup sugar
• 1 tablespoon baking powder
• 1/3 cup butter
• ½ cup raisins
• 1/3 cup milk
• 2 egg whites, slightly beaten

Heat oven to 400 degrease F. Coarsely dry ingredients; cut in butter until mixture resembles coarse crumbs. Stir in raisins and reserved apples. Add combined milk and egg whites, mixing just until moistened.

Turn dough out onto ungreased cookie sheet; pat into a 9-inch circle. Cut into eight wedges; do not separate.

Bake 12 to 15 minutes or until light golden brown. Break apart; serve warm with butter, fruit spread or honey, if desired.

• 2 eggs
• 1/2 cup brown sugar
• 1/2 cup honey
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/3 cup butter, melted
• 18 (2 inch) unbaked tart shells

Preheat oven to 375 degrees F (190 degrees C). Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway. Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set.

• 12 oz. frozen/fresh raspberries
• Splash of lemon juice
• 4-5 tablespoons confectionary sugar
• ½ gallon vanilla ice cream
• fresh raspberries for garnish,if desired

Combine raspberries, lemon juice, and confectioners’ sugar in a saucepan, and cook over low heat. The raspberries will break down, and the confectioners’ sugar will help thicken and sweeten the sauce. If it’s not sweet enough for your taste, feel free to add more confectioners’ sugar as you go along. Puree the mixture in a blender, and strain through a sieve to get rid of seeds and thick pulpy bits. You can refrigerate this sauce for a few days to a week in an airtight jar.

Drizzle over ice cream. Garnish with a few fresh raspberries, if desired.

• 19 ounces raspberries, frozen
• 1 1/4 cups sugar
• 4 cups boiling water
• 2 lemons

In saucepan add sugar to frozen raspberries and cook for 20-25 minutes, until sugar has dissolved. Then mash the mixture thoroughly. Pour the mixture through a strainer and discard pulp. Add the strained juice of two lemons. Stir. Add the 4 cups of boiling water. Let cool, then refrigerate.

(Recipe sent to me by a dear friend, from 'The Anne of Green Gables Cookbood' by Kate Macdonald)

Offer various teas and tisanes to your guests. Reserve the Raspberry Cordal until after Tea and Food are served.

A lovely and memorable way to end this theme!

Tip: Bottle small servings of the Raspberry Cordal and send one home with each guest as a gift! Tie a beautiful bow and name tag on each bottle to make it special.

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