Cinderella Tea Party Recipes

Cinderella Tea Party Recipes has everything you’ll need for the big night: glass slipper sugar cookies, muffin Pumpkins, Fairy Godmother Tea Tarts…

Make her dreams come true! These recipes are Magical, making the story of Cinderella come to life.

• Egg Salad Tea Sandwiches
• Cucumber Tea Sandwiches
• Muffin Pumpkins
• Glass Slipper Sugar Cookies
• Fairy Godmother Tea Tarts
• Pink Cinderella Punch with Tiara ice ring
• Various Teas and Tisanes








Egg Salad Sandwiches
• 2 hard boiled eggs, chopped fine
• ½ cup Salad Dressing or Mayonnaise
• Salt and Pepper to taste
• 1 Tsp. Chives (optional) If preparing for children, I would leave this out.
• Soft Butter
• Bread Slices

Place cold eggs in cold water, time 15 minutes, after water starts to boil, to cook. Rinse in cool water, peel, let cool.

Chop fine, using a knife.

Tip: To dice: use an egg slicer. Slice one way, gently lift and turn egg and slice in the other way. Quick and easy!

Mix all ingredients together.

Spread butter thinly on bread slices. Layer egg spread onto buttered bread. Cut all crusts away and cut into triangles or use a large crown cookie cutter.







Cucumber Tea Sandwiches
• 1 to 2 cucumbers
• Salt and black pepper
• White wine vinegar
• Wheat bread very thinly sliced or Pumpernickel
• Butter at room temperature
• Cream cheese spread

Peel cucumbers and cut into thin slices.

Sprinkle these thin slices with a little of white wine vinegar and salt. Set aside: Let drain in a sieve for about 1/2 hour. Drain away any excess water and pat dry with a paper towel. Cover a slice of lightly buttered thin brown bread with cream cheese spread and 2 layers of cucumber slices and a bit of black pepper.

Top with another slice of buttered bread. Press firmly with the palm of your hand. Cut off the crusts. Cut into small rectangles or triangles.

Tip: Use a loaf of cocktail size Pumpernickle bread and serve cucumber sandwiches "open faced".

Cover sandwiches with plastic wrap until served.







Muffin Raison-Nut Pumpkins (makes 12 small muffin pumpkins)
• 2 ½ cups all-purpose flour
• ¾ cup firmly packed light brown sugar
• 1 tablespoon baking powder
• 1 ¾ teaspoon pumpkin pie spice
• ½ teaspoon salt 1 cup canned solid pack pumpkin (not pumpkin pie filling)
• ¾ cup milk
• 6 tablespoons butter, melted
• 2 eggs, beaten
• ½ cup raisins
• ½ cup chopped pecans or walnuts

Preheat oven to 400 degrease F. Grease 12 mini-bunt pan cups.

Combine flour, brown sugar, baking powder, spice and salt in a large bowl. Combine pumpkin, milk. Butter and eggs in a small bowl until blended; stir into four mixture just until moistened. Fold in raisons and nuts. Spoon into prepared muffin cups, filling ¾ full.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan. Cool on wire rack.

Place a piece of waxed paper under the wire rack to catch drippings and easy clean up! Drizzle orange glaze over top of each ‘pumpkin’. Place one green gun drop candy on top center to represent a pumpkin stem. Cut a small leaf shape out of a green gum drop candy and place one on each ‘pumpkin’.

Tip: Place ‘pumpkins’ on a large platter of green tented coconut for display.







Glass Slipper Sugar Cookies
• 1 cup butter
• 1 (3 ounce) package cream cheese
• 1 cup white sugar
• 1 egg yolk
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175C). Cream the butter, cream cheese and sugar together until light and fluffy. Add the egg yolk and the vanilla. Stir in the flour. Gather the dough into a ball and chill overnight. On a lightly floured board, roll dough out to a thickness of 3/16 inch. Cut into glass slipper shapes and place onto an ungreased baking sheet.

Bake at 350 degrees F (175 degrees C) for 12 minutes or until edges are lightly browned. Let cool. Leave the cookies plain or decorate with your favorite icing.

Tip: Decorate with editable glitter. Now that would realy make them look like "Cinderella's Glass Slippers"!! (found at your craft store in the baking isle)







Fairy Godmother Tea Tarts (Butter Tarts)
• 1 box (2-9") unbaked pie crusts
• 2 eggs
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 tablespoon distilled white vinegar
• 1/2 cup butter, melted
• 3/4 cup raisins
• 3/4 cup chopped walnuts

Preheat oven to 400 degrees F (200 degrees C). Grease 12 3-inch tart pans.

This recipe yields twelve tasty tarts.

Roll out pastry and fit carefully into greased tart tins. Set aside. In a large bowl, beat eggs, then beat in brown sugar. Stir in vinegar and vanilla extract. Mix well, then stir in melted butter. Fold in raisins or dates and chopped nuts.

Carefully spoon mixture into tart shells. Place tins on baking sheets. Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until set.







Pink Cinderella Punch with a Tiara Ice Ring
• 4 liters cranberry ginger ale
• 1 gallon raspberry sherbet
• 2 liter of cranberry ginger ale, poured into a bunt pan for ice ring (place a plastic Tiara into pan and freeze)

In a large punch bowl, pour 2 liters chilled cranberry ginger ale. Next scoop raspberry sherbet into bowl. Then pour the other 2 liters of chilled cranberry ginger ale over sherbet.

Tip: To easily remove ice ring from bunt pan, dip bottom of pan in sink of hot water for a few seconds. Ring should slide out easily. Place Tiara Ice Ring in bowl of punch and serve.







Various Teas and Tisanes

There are many varieties of teas and tisanes. Since this will probably be a children’s tea, herbal tisanes or decafinated Teas would be best. Try an apple tea or a light green tea.

Tip: Offer Stix of Crystalized Sugar Wands to sweeted tea!!

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