The last thing we were studying in English was the Victorian Age. They are known for their generosity and welcoming personalities and therefore every year the english 3 honors classes host a tea party for the rest of the school. After searching for the recipe packets high and low in her class room, we finally found one! I got nominated to make the cream puffs (oy vey) and chose to make the ribbon tea sandwiches. I had to make two batches of the dessert and a loaf of bread’s worth of sammies.
Now for the sandwiches: my teacher told us we could use any white bread besides Wonder bread. What do I use? Wonder bread.
Not that I’m defiant or anything I just didn’t tell my mom no Wonder bread when she went to the store. Were they soggy? Nope
Both my mom and I have always enjoyed the butter on one side and cream cheese on the other type of sandwiches so no surprise when we both enjoyed these! I couldn’t eat too many because I had to bring them in, but I did enjoy the white part still left on the crusties
Using the mini chopper, “blend” 4 oz cream cheese with 4 tbsp butter, 1/4 cup parsley, 2 tbsp chopped chive and salt and pepper to taste. Spread a thin layer on to one side of bread and top with a plain slice.
Cut off the crusts and cut into triangles. Store in the refrigerator until ready to eat.
These are just two of the many desserts and sandwiches present at the tea! My favorite was the lemon pound cake! Yummy in my tummy
With love and cupcakes,
Recipe: Cream Puffs
1/4 cup water
6 tablespoons butter
1 cup flour
1 tablespoon sugar
3 eggs, beaten
Chocolate and vanilla pudding
Heavy whipping cream
Puffs: Melt the butter and water in a saucepan and continue until it comes to a boil. Stir in the 1 cup of flour. Remove from heat and mix in the sugar. Allow to cool slightly. Temper the eggs and little by little add the eggs into the hot flour mixture. Stir constantly so the eggs do not cook! Once all the eggs are incorporated and a homogenous mixture is formed, drop by tablespoon full onto a greased cookie sheet. Bake for 20 minutes at 350 degrees. Remove from oven and split each puff open while still hot, return to an off oven for a couple of minutes to dry the center out. Allow to cool completely.
Filling: Make vanilla and chocolate pudding according to package directions EXCEPT use half of the milk! Store in fridge until pudding is completely cool. Whip equal amounts of heavy cream as you used milk. Example: 2 cups of milk used in the pudding, whip a pint of heavy cream. 4 cups of milk used for pudding, whip a quart of heavy cream. Whip until stiff peaks form. Fold the chocolate pudding into half of the cream and vanilla into the other half. Fill ziploc bags with the pudding mixtures and cut a small hole when ready to fill. Pipe onto the bottom puff and top with the top puff. Filled puffs last about a day (otherwise they get soggy) in the refridgerator while the shells last 2-3 days stored in an airtight container.
Recipe: Ribbon Tea Sandwiches
4 tablespoons butter
4 oz cream cheese (I used Philadelphia whipped)
1/4 cup parsley, chopped
2 tablespoons chives, chopped
salt and pepper to taste
loaf of white bread
Combine butter, cream cheese, parsley and chives in a food processor and “blend” until green. Salt and pepper to desired taste. Spread and even layer on 1- slices of bread (1/2 of the loaf) and cover with the remaining slices. Cut off crusts and cut into fancy triangles. Makes about 32-36 triangles.