The Princess and The Frog Tea Party Recipes

The Princess and the Frog Tea Party Recipes will have you reliving the magical story.

Her Regal-Hines will be dazzled with the selection of goodies that await her when she sits down to Tea; with royal chocolate tarts, mini lemon muffins, green frog punch… to name a few!

• 1 (10 ounce) can chicken chunks, drained
• 1/4 cup chopped celery
• 1/3 cup low-fat mayonnaise
• 1/2 teaspoon onion powder
• 1/2 cup sweet pickles, chopped
• Slices of lightly buttered bread, crust removed

Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles. Refrigerate until chilled.

Spread onto buttered bread. Wrap in plastic wrap and refrigerate until ready to serve.

Tip:You can always use boneless/skinnless fresh cooked chicken breasts. Just cool and dice.

• Sliced Ham
• Buttered Bread Slices
• Honey Mustard Spread: ½ cup prepared mustard and ½ cup honey

Spread Honey mustard thinly on buttered bread. Layer with Ham. Cut away all crusts and cut into triangles. Cover with plastic wrap.

Tip: These are also very good on mini-bisquits. I like to use the butter-rich dinner bisquits!

Apple walnut scones (makes 12)

• 2 cups all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, chilled
• 1 apple - peeled, cored and shredded
• ½ cup walnuts, chopped
• 1/2 cup milk
• 2 tablespoons milk, to brush tops
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon

Measure flour, sugar, baking powder, soda, and salt into a large bowl.Cut in butter or margarine until crumbly.

Add shredded apple, walnuts, and milk. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times.

Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.

Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with Devonshire cream.

Devonshire Cream

• 1 (8 oz.) pkg. cream cheese
• 1 tsp. vanilla
• 3 Tbsp. sugar
• 1/4 cup sour cream
• 1/4 cup whipping cream

All ingredients should be at room temperature. Beat cream cheese with an electric mixer until fluffy, beat in remaining ingredients until well blended. Cover and refrigerate until serving time. Yield: 2-1/2 cups

OR

Easy Devonshire cream

• 1 c. Heavy whipping cream
• 1/4 c. Powdered sugar
• 1/2 tsp. Vanilla

Beat all ingredients until stiff. Refrigerate till chilled. Serve with scones and jam.

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 3 teaspoons baking powder
• 1 tablespoon grated lemon zest
• ¼ cup lemon juice
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1 egg
• Confectionary Sugar, optional

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only, of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, lemon juice, lemon zest and salt; mix well.

In a small bowl, combine milk, oil and egg; blend well.

Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan.

Tip: Place a small amount of confectionary sugar in a small mesh sifter/strainer and sprinkle tops of muffins to decorate.

• 1 sheet frozen puff pastry, thawed, but still cold (follow package directions)
• 8 ounces semisweet chocolate, cut in small dice
• 1 cup heavy cream
• 2 large egg yolks

Optional garnish:

• 1 cup heavy cream, whipped to soft peaks
• 1 cup raspberries

Adjust oven rack to lower-middle position and heat oven to 425 degrees. Unfold pastry on a lightly floured work surface and roll it into a 12-inch square. Fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched.

Trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. Prick pastry all over with a fork. Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature. Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (Or heat cream and chocolate together in a double boiler.) Whisk until smooth.

In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended. Pour chocolate filling into tart shell. Cool until filling has set.

Can be covered loosely and refrigerated overnight. Bring to room temperature before serving.

Tip: Serve with whipped cream and optional raspberries.

Tip: This is a wonderful dessert, But if you're stretched for time: Use prebaked tart shells and rich chocolate pudding for the filling. This is a real hit with children!

• 3/4 cup butter flavored shortening
• 1 cup white sugar
• 2 eggs
• 1 tablespoon milk
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla extract
• 2 1/2 cups confectioners' sugar
• 3 tablespoons milk
• drops any color food coloring in green and yellow
• small decorative candies

In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.

Preheat the oven to 400 degrees F (200 degrees C).

Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into frog and crown shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 6 to 8 minutes in the preheated oven.

Remove cookies from baking sheets place on wire racks to cool. Cool completely before frosting. Place wire racks on pieces of waxed paper.

In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached.

Divide glaze mixture into 2 small bowls. Stir in food colorings to desired shades. (1 in green and 1 yellow). Decorate cooled cookies with frosting, place a small candy for an eye on the frog cookies and small candies for the jewels on the crown cookies before frosting hardens. Set aside to harden.

Tip: Use as party favors. Wrap finished cookies in celephane tied with a ribbon and place one on each place setting!

• 1 cup seedless grapes
• 1 cup halved strawberries
• 1 cup sliced Kiwi
• 1/8 cup honey mixed
• 1 Tablespoon Lemon Juice

Mix honey and lemon juice together. Mix fruit together and pour dressing and toss lightly.

Tip: Any seasonal fruit may be used.

Tip: For a quick fruit salad use canned Fruit Cocktail, especially for children-they love it! And put honey mixture on it.

• 1 cup water
• 2 teaspoons honey
• 1 teaspoon fresh lemon juice
• 1 teaspoon white sugar, or to taste

Pour water into a mug. Add honey and heat in the microwave for 1 minute and 30 seconds. Stir in lemon juice, mixing until honey is dissolved, then stir in the sugar

Tip: Offer Stix of 'Crystalized Sugar Wands' to sweeten tea, instead of white sugar. This adds a touch of Whimsey!!

• 5 tea bags
• 5 cups boiling water
• 5 cups unsweetened apple juice
• 2 cups cranberry juice
• 1/2 cup sugar
• 1/3 cup lemon juice
• Cinnamon Sticks

Place the tea bags in a large heat-proof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until sugar is dissolve. Serve warm or over ice.

Tip: Offer Stix of 'Crystalized Sugar Wands' to sweeten tea, instead of white sugar. This adds a touch of whimsey!!

• 4 cups boiling water
• 4 family-size decaffeinated tea bags
• 1/2 cup loosely packed fresh mint leaves
• 3/4 cup sugar
• 1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted
• 4 cups cold water
• 3 or 4 drops of green food coloring, color to desired shade
• Garnish: lemon slices and fresh mint sprigs

Pour 4 cups boiling water over tea bags and mint leaves. Cover and steep 3 minutes; remove and discard tea bags and mint.

Stir in sugar until dissolved. Stir in lemonade concentrate and 4 cups cold water.

Put in 3 or 4 drops of green food coloring to desired shade; chill. Serve punch over ice.

Tip: Float little plastic lily-pad flowers with a tiny toy frog sitting on one!!

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