Topiary Tea Party Recipes

Plan a Topiary Tea Party as part of your bridal plans. These tea party recipes will sure to be a hit with the bridal party!

• Watercress and Egg Tea Sandwiches
• Creamy Radish Tea Sandwiches
• Apple Cheddar Nut Scones
• Crab Triangles
• Fresh Fruit Salad
• Chocolate Mint Parfait Squares
• Victorian Tea Cookies
• Variety of teas and tisanes

• 6 Eggs, hard-boiled & chopped fune
• 1/4 c Mayonnaise or miracle whip
• 1 tb Honey Dijon Mustard
• 1/4 tsp Celery Seed Salt and Pepper
• 6 tb Unsalted Butter, softened
• 16 oz Loaf Whole Wheat Bread, Sliced lengthwise with Crusts removed (6 slices)
• Fresh Watercress Sprigs

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside.

Lightly butter bread. Spread half the bread slices with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down. Press gently to seal. Wrap and refrigerate at least 1 hour. Cut sandwiches crosswise into 1" fingers.

• 1/2 bar (4 oz.) cream cheese, room temperature
• 8 slices whole-grain or pumpernickel bread, thinly sliced and lightly buttered
• 4 large red radishes, ends trimmed, halved and thinly sliced
• salt and fresh ground pepper
• 4 leaves Bibb or butter lettuce, ribs removed

Spoon 1 tablespoon cream cheese in center of each bread slice, (tops and bottoms), leaving a 3/4-inch border on sides.

Layer half of bread slices with radish slices, overlapping slightly.

Sprinkle lightly with salt and pepper; top with lettuce and remaining bread slices, cream cheese side down.

Cut into long fingers or triangle shapes.

• 1 1/2 cup all-purpose flour
• 1/4 cup margarine or butter
• 1/2 teaspoon baking powder
• 8 oz shredded cheddar cheese
• 1/2 teaspoon baking soda
• 1/4 cup chopped walnuts
• 1/4 teaspoon salt
• 1/2 cup apple sauce

Heat oven to 400 F. In medium bowl, combine flour, baking powder, baking soda and salt.

Using pastry blender or fork, cut in margarine until mixture is crumbly. Stir in cheese and nuts. Add apple sauce; stir just until moistened.

On floured surface, knead dough gently 5 or 6 times. Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick. Cut into wedges; separate slightly.

Bake for 12 to 16 minutes or until lightly browned. May Serve warm.

• 6 oz. cream cheese
• 1/2 tsp. dry mustard
• 1 Tlb. milk
• 1/4 tsp. salt
• dash cayenne pepper
• 6 oz. white crab meat
• 2 Tlb. minced chives or green onion
• 1 Tlb. minced garlic
• 2 Tlb. finely chopped almonds or walnuts
• 6 slices bread cut into triangles
• paprika

Preheat oven to 400 degrees. Combine all ingredients except bread and paprika until well blended. Spread crab mixture on bread triangles. Sprinkle with paprika. Bake for 10 to 12 minutes. Serve hot.

OR

CRAB TRIANGLES (an easier version!)

• 1 can crab meat
• 1 jar English or Bacon flavored processed cheese
• 1 stick margarine
• 2 tablespoons of mayonnaise
• 1/2 teaspoon of seasoned salt
• 1/4 tablespoon of garlic salt
• Wheat or white bread slices, lightly buttered

Remove crust from bread slices and cut into triangle shapes. Mix the ingredients together and spread on bread slices. Bake for 15 minutes at 350ºF.

• 8 cups, cut-up fresh fruit, Such as: Oranges, apples, bananas, pears, peaches, strawberries, grapes, grapefruit sections, etc.
• Leaf lettuce, optional

Line small salad bowls with the lettuce leaves. Fill salad bowl with fruit. Or palce fruit in a tall dessert glass! Drizzle with Poppy Seed dressing. (or serve dressing on the side)

POPPY SEED DRESSING: (makes 1 2/3 cups)

• 3/4 c. sugar
• 1 1/2 tsp. onion salt
• 1 tsp. dry mustard
• 1/3 c. vinegar
• 1 c. vegtable oil
• 1 Tlb. poppy seeds

Add poppy seeds. Pour into a screw-top jar. Cover tightly and shake vigorously to blend well. Store covered in refrigerator. Shake well before using. Serve on fresh fruit salads.

BASE:

• 1 pkg. Dark chocolate cake mix, Pillsburry Plus
• 1/3 c. butter, softened
• 1 egg

FILLING:

• 1 envelope unflavored gelatin
• 1/4 c. boiling water
• 4 c. powdered sugar
• 1/2 c. butter, softened
• 1/2 c. shortening
• 1/4 tsp. peppermint extract
• 2 to 3 drops green food coloring

FROSTING:

• 1 pkg. mint chocolate chips
• 4 tbsp. butter
• (6 oz.) pkg. of mint chips, use 3 tbsp. butter)

Heat oven to 350 degrees. Grease 15 x 10 inch jelly roll pan.

In large bowl, combine all ‘Base’ ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake 10 minutes. Cool. Dissolve gelatin in boiling water; cool. In large bowl, combine softened gelatin, 2 cups of the powdered sugar, butter, shortening, peppermint extract and food coloring; beat 1 minute at medium speed or until smooth and creamy.

Blend in remaining 2 cups powdered sugar until smooth. Spread evenly over cooled crust.

In small saucepan, blend chocolate chips and butter over low heat until chocolate melts, stirring constantly. Drizzle evenly over filling.

Chill until firm; cut into bars.

Tip: For easier handling, remove from refrigerator 20 minutes before cutting.

Tip:Place on individual dessert plates, lined with a doily! For easier serving.

• 1 c. butter
• 2 c. sugar
• 3 eggs, beat slightly
• 2 tbsp. buttermilk
• 1 1/4 tsp. vanilla
• 1/2 tsp. soda
• 4 cups flour (may add additional flour, if needed)

Cream butter and sugar together. Add eggs, buttermild, vanilla. Mix well. Add soda to 4 cups flour. Add flour mixture. Mix well, if it is too soft, add additional flour a little at a time until desired consistancy.

Roll out on floured board and cut in desired shapes, such at tea pots. Bake at 375 degrees until golden.

{Note: I had a viewer say she had to add additional flour, then they turned out perfect.}

Serve various teas and tisanes. Such as Green, English Breakfast, Raspberry, or my favorite - Earl Gray.

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