2018 Tea Party Recipes



Tea Recipes 2018

Savories

Gougeres
Julie Courtney

½ cup unsalted butter
1 teaspoon salt
1 cup all-purpose flour
5 to 6 large eggs
½ cup finely grated Gruyere cheese

Preheat oven to 375 degrees.  In a saucepan, bring 1 cup water, the butter, and salt to a boil.  Cook, stirring until butter is melted.  Remove from heat, add flour. Stir with a wooden spoon until combined.  Stir constantly over medium heat until dough pulls away from sides of pan and leaves a film on bottom of pan, 2 to 4 minutes.

Transfer to a mixing bowl.  Beat on medium speed until mixture cools slightly, about 1 minute.  Beat in 4 eggs, incorporating each one before adding the next.  Dough should be shiny, and a string should form when you touch the surface and then lift it with your finger.  If no string forms, lightly beat another egg, add a little at a time.  If a string still doesn’t form, add water, 1 teaspoon at a time.  Mix in cheese.

Transfer dough to a pastry bag fitted with a plain ½ inch tip.  Pipe 1 ½ inch rounds, 2 inches apart onto parchment lined baking sheets. Smooth peaks with your fingertip.

In a bowl whisk remaining egg and 1 tablespoon water, brush over mounds.  Bake 20 to 25 minutes.  Prop open over door with a wooden spoon.  Bake until gougeres are puffed and golden, 3 to 5 minutes more.  Transfer sheet to wire racks to cool.  Serve warm.


Cucumber Tea Sandwiches
Maria Matuson

From Allrecipes.com

8 ounces cream cheese softened
½ cup mayonnaise
Dill herb mixture from the Matthews Farmers Market
2 medium cucumbers, sliced
Fresh dill sprigs

In a medium bowl, mix together the cream cheese, mayonnaise and dried herbs.  Refrigerate for at least 6 hours, or preferably overnight.

Spread the cream cheese blend onto slices of bread.  Top with a cucumber slice and garnish with dill.

The cream cheese mixture keeps about a week in the refrigerator.

Chicken & Broccoli Pasta Salad
Lana Andrews

½ cup toasted pecans (Bake at 350 degrees for 8-10 minutes)
½ (16 oz.) package farfalle (bow-tie pasta)
1 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar or red wine vinegar
4 cups chopped cooked chicken
2 cups finely chopped fresh broccoli
½ cup diced red onion
½ cup sweetened dried cranberries
½ cup crumbled bacon
Salt and pepper, to taste

Whisk together mayonnaise, sugar and vinegar in a large bowl.
Stir in chicken, pasta and the next 3 ingredients and pecans.
Add salt & pepper to taste.  Sprinkle with bacon.  


Miniature Dill Cheese Tarts
Sandie Fenton

2 cups coarsely grated Gruyere or Jarlsberg cheese
2 eggs, beaten
1-cup heavy cream
2 teaspoons Dijon mustard
Ground white pepper to taste
2 heaping teaspoons chopped fresh dill
45 small phyllo dough tart cups (3 packages)

Heat oven to 350 degrees. Combine the cheese, eggs and cream in a large bowl.  Mix in the mustard, paprika, pepper and dill.

Arrange the phyllo tart cups on a rimmed baking sheet lined with parchment paper.  Use a small spoon to fill each ¾ full with the cheese mixture.  Bake until the mixture is golden brown and set at the center, about 20 minutes.

The tarts can be served warm or at room temperature.  They can also be cooled, placed back in the liner and placed in a resealable plastic bag and frozen.  Reheat at 350 degrees approximately 12 minutes.


Cauliflower “Rice” Tabbouleh
Ann Baldwin

From Epicurious, April 2016

½ medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and pale green parts only, sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper flakes
½ medium cucumber (about 8 ½ inches long), cut into ¼ inch pieces
6 ounces cherry tomatoes, quartered

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice like in texture.  Transfer to a large microwave-safe bowl and toss with 1 tablespoon olive oil and ¼ teaspoon salt.  Cover with plastic wrap and microwave on high 3 minutes.  Carefully remove plastic wrap, spread cauliflower rice on a rimmed baking sheet, and let cool.

Wipe out food processor, if necessary and fit with chopping blade.  Pulse parsley, mint, scallions, garlic lemon zest, lemon juice, ¾ teaspoon salt and remaining ¼ cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes.  Add cauliflower cucumber and tomatoes and gently toss to coat.  Salt, to taste. I added additional chopped parsley to create more of a salad.

Cauliflower rice can be made 3 days ahead.  Chill in a resealable container.



Herbed Goat Cheese
Patti Harlan

2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped chives
1 teaspoon lemon zest
1 teaspoon coarsely cracked black pepper
¼ teaspoon salt
1 log (11 ounces) soft, fresh goat cheese
Fresh herbs sprigs, for garnish

Stir the herbs, lemon zest, pepper and salt in a medium bowl to blend.  After mixing, roll the cheese into a small ball and then roll it in the herb mixture to coat completely.  Arrange the cheese ball on a platter and garnish with herb sprigs.  Serve with crackers.

Southern Style Cheese Straws
Julie Courtney

1 ½ cups all-purpose flour, more for dusting
1 teaspoon mustard powder
1 teaspoon coarse salt
¼ teaspoon cayenne pepper
½ cup unsalted butter, cut into small pieces, room temperature
1 ¼ cups shredded sharp cheddar cheese


Whisk together flour, mustard powder, salt and cayenne in a bowl.  In a food processor, pulse butter, cheese, and flour mixture just until a dough forms. 

Divide dough into 4 equal pieces.  Fit a cookie press with the ribbon disk and fill with one portion of dough.  Press dough in a continuous line onto a baking sheet (about 12 inches long).  Cut into 3-inch lengths.  Arrange strips 1 to 2 inches apart on a parchment-lined baking sheet.  Repeat with remaining dough.
Refrigerate until firm, about 15 minutes. 

Preheat the oven to 375 degrees.  Bake until golden and firm to the touch, rotating sheets halfway through, 10 to 12 minutes.  Transfer to a wire rack to cool completely.

Tip:  If you don’t have a cookie press, wrap dough in plastic and chill 30 minutes.  Roll out each piece on a floured surface ½-inch thick and cut into 1-inch wide and 3-inch long strips with a pastry wheel or knife.  Drag the tines of a fork across the tops to make ridges.  Chill and bake as directed.

Vegetable Sandwich Spread
Hilda Norwood

Yield:  20 small sandwiches

2/3 cup grated carrot
½ cup minced cucumber
1/8 cup grated onion
¼ cup bell pepper
¼ cup minced celery
1 teaspoon lemon juice
Dash salt
8 ounces cream cheese
Mayonnaise, to taste

Mix all vegetables with cream cheese, salt, lemon juice and enough mayonnaise to make a smooth spreading consistency.


Caraway Cabbage
Susan Poel

This recipe is gluten and dairy-free.

1 wedge organic Savoy or other cabbage (about 7 ounces)
1 organic Granny Smith apple
½ teaspoon caraway seeds

Cut away any core from the cabbage; cut the cabbage into 1-inch thick slices.  Cut the apple lengthwise into quarters and cut away the core; cut each quarter lengthwise into 1-inch thick slices, then crosswise into 1-inch cubes.

In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot, but not smoking.  Working in batches if needed, add the cabbage and apple, season with salt and pepper, and cook stirring occasionally, until starting to soften and brown, 2 to 3 minutes.  Stir in the caraway seeds and cook until fragrant, about 1 minute.  Remove from the heat and season to taste with salt and pepper.




Arugula Pasta Salad
Margie Orell

Adapted from Jekka’s Herb Cookbook

I package farfalle pasta
3 cloves garlic, whole and peeled
1 container red cherry tomatoes
1/3 cup sliced pitted black olives
2 tablespoons fresh chives
1 cup baby arugula leaves
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar

Arugula pesto:
5-8 ounces fresh baby arugula
1 cup olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ cup walnuts
2 cloves garlic
Salt
2 ounces grated Parmesan cheese

Bring a large saucepan of slated water to a boil, add the pasta and garlic, bring back to a boil, then simmer until al dente, about 5-7 minutes. Drain, fish out garlic, keeping it to be used for the dressing. Drain well. Pour into a large serving bowl. Add ½ cup arugula pesto and toss.

Add the tomatoes and black olives. Toss. Snip the chives over the pasta, then roughly chop the arugula and fold it into the pasta.

Mash the garlic with a little salt. Combine with oil and vinegar and whisk. Flavor with salt and pepper. Pour over the salad. Toss well and serve.




Cranberry Pecan Goat Cheese Truffles
Mary Beth Collins

From The Novice Chef blog

10 ounces goat cheese
6 ounces cream cheese
2 teaspoons cinnamon
3 tablespoons honey, plus extra for garnish  (I used lavender-infused honey)
1 1/2 cups pecan chips, divided
1 cup diced, dried cranberries
1/2 cup minced fresh parsley

In a large bowl, beat goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup pecan chips, folding to combine. Set aside.

Line countertop with parchment paper. Toss together remaining pecan chips, dried cranberries and parsley in the center of the parchment paper.
Using a large cookie scoop, scoop out one round of cheese filling and toss in pecan mixture. Continue until all truffles have been rolled in coating.
Refrigerate cheese balls until ready to serve. You can make these up to three days before, just make sure and store them in an airtight container.
Drizzle with honey, if desired. Serve with crackers, warm crostini or as is with a toothpick!

Tumbled Tomatoes
          Mary Beth Collins

          From The Charlotte Observer

          1 tablespoon Herbes de Provence
          1 teaspoon coarse sea salt
          1/2 teaspoon dried garlic
          2 pints cherry or grape tomatoes
                 
Mix herbs, put in a salt grinder or pulverize slightly with a mortar and pestle. Wash tomatoes in cold water and remove all excess water, but do not dry. Tumble/toss tomatoes with herbs until evenly coated. Refrigerate uncovered until all water is evaporated from the skin of the tomatoes, tossing tomatoes in bowl occasionally until herb and salt mixture has formed a crust on the tomatoes.  Best if refrigerated three hours or overnight. Serve chilled.



                Sweets

Ginger-Rosemary Millionaire’s Shortbread
Linda MacDonald

Adapted from America’s Test Kitchen

Yield: 40 bars

2½ cups all-purpose flour
½ cup granulated sugar
¾ teaspoon salt
8 teaspoons crystallized ginger, roughly chopped
16 tablespoons unsalted butter, melted
2 ounces vanilla extract
1 can (14 ounces) sweetened condensed milk
1 cup firmly packed brown sugar (light or dark)
½ cup corn syrup
8 tablespoons (1 stick) butter, cut in 1 tablespoon pieces
½ teaspoon salt
½ cup heavy cream
4 sprigs fresh rosemary
2 bars (8 ounces each) bittersweet chocolate (preferred Ghirardelli 60% cacao bittersweet chocolate premium)
4 ounces bittersweet chocolate, very finely grated (almost powdery), divided
12 ounces bittersweet chocolate, chopped very fine, divided
Crushed peppermints or sea salt for topping (optional)

Preheat the oven to 350 degrees. Using two sheets aluminum foil, line bottom of 13x9” pan crosswise with overhang (13” wide & at least 17” long) and lengthwise with overhang (9” wide and at least 21” long) to make a “sling” to use to remove the baked bars. Push into corners and up sides. Melt 16 Tbsp butter, chop ginger roughly.

Combine flour, sugar, salt and ginger in large bowl. Add melted butter and vanilla extract to dry ingredients, work it until flour is evenly moistened. It will make a thick dough. Use hands to sprinkle dough into lined pan, fill to corners and flatten with hand. Use a fork to prick all over about 1” apart (to keep from bubbling up).

Bake for 25 to 30 minutes or until top is light brown. Gently touch to make sure top is firm. Place pan on a wire rack. Use flat spatula to press down all over to compact it. Cool for at least 20 minutes before topping.

To make caramel, in medium saucepan pour sweetened condensed milk, add brown sugar, corn syrup, 1 stick butter cut in pieces, ½ tsp salt and heavy cream. Add rosemary sprigs to flavor. Cook over medium heat, stirring occasionally until 236-239 degrees with candy or instant-read thermometer (16-20 minutes). Carefully pull out & discard rosemary (caramel will be very hot). Pour caramel over shortbread, smooth into corners. Allow to completely cool, at least 1 1/2 hours.

To make chocolate, put 6 ounces chopped bittersweet chocolate in microwave-safe bowl. Cook on 50% power and stir every 15 seconds, until it’s just mostly melted. Should take 1-2 minutes total. Bottom of bowl should be just slightly warmer than your hand. A few bits may be unmelted at that point. Add the 2 oz very finely grated chocolate to melted chocolate. This will cool and crystalize the chocolate, tempering it to a glossy finish. If it doesn’t completely melt when stirred, you can microwave again in 5 second bursts. Pour over caramel. Use offset spatula to quickly spread thinly all over. Put in refrigerator to set, about 10 minutes. (Optional – sprinkle with coarse salt, or crushed peppermints.)

Use “sling” to lift dessert out of pan. To cut into serving pieces, use serrated knife, scoring chocolate first, then sawing through the rest. Cut in half into two 6 ½ by 9 pieces, then cut them in half again (3 ¼ by 9). Then cut each of those 4 pieces into 10 pieces, going slowly to avoid breaking. Store any remaining tightly covered.

Pumpkin Souffle
Ann Baldwin

Yield: serves 8 to 10

½ cup butter, softened
1 cup sugar
2 cups pumpkin (1-pound can)
2 eggs
1 can (12 ounces) evaporated milk
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon chopped rosemary

Preheat oven to 350 degrees.  Cream together butter and sugar. Add pumpkin, eggs, milk, vanilla, spices, and rosemary, mixing well after each addition.

Pour into a greased 2-quart casserole.  Bake, uncovered, for 1 hour.


Citrus Thyme Bread
Pat Siegfried

Servings 12 slices

From Longbourn Farm

1/2 cup butter
3/4 cup white sugar
1 egg room temperature
1/2 cup milk less 1 tablespoon
1 tablespoon orange juice (can use lemon juice instead)
1/2 cup plain Greek yogurt
1 3/4 cup regular flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons fresh thyme chopped
1 tablespoon orange zest
1 tablespoon lemon zest

Preheat oven to 350 degrees. Cream butter and sugar together for 2-3 minutes. 
Add the egg and cream for an additional 1-2 minutes. Add milk, citrus juice, and yogurt and whisk until well combined. 

In another bowl, combine flour, soda, salt, thyme, and zest.
Add the dry ingredients to the wet ingredients and mix until just barely combined, do not over mix. Pour into one greased loaf pan (see note) and bake for 40 to 45 minutes or until a toothpick comes out with a few crumbs on it.

I used one regular sized (9x5 inches) loaf pan, but you could easily use two smaller or three mini loaf pans, just alter the baking time accordingly. I also used a little decorative sparkling sugar on top.

 

Scone Cake with Rosemary

Brenda Dills

 

Brenda made Mary Beth’s recipe from The Charlotte Herb Guild Cooks Again.
Mini Pecan Pies

Phyllis Cutrell

These Mini Pecan Pies are easy to make and can also be made ahead of time. These are the perfect mini treat for Thanksgiving too!

Yield: 12 mini pecan pies
1 pie crust store-bought or homemade 
1/3 cup light corn syrup
¼ cup brown sugar
1 and ½ tablespoons unsalted butter, melted
1 egg, lightly beaten
½ teaspoon vanilla extract
½ cup chopped pecans

 

Preheat oven to 350 degrees. On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or a glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.

In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.

Bake for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.

Mini pecan pies may be frozen for 2-3 months in a freezer bag or container. Thaw overnight in the refrigerator, then bring to room temperature on the counter before serving.



Almond Cake with Lemon Verbena
Mary Beth Collins

Modified from The New York Times recipe by Mark Bittman and Sam Sifton

Yield: Serves 8

1 small to medium orange
1 lemon
6 ounces roasted almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
½ teaspoon salt
1½ cups sugar
2/3 cup olive oil (I used blood orange-infused)
Lemon verbena leaves, chopped
Confectioners’ sugar
Lemon verbena leaves, for garnish

Place the orange and lemon and a saucepan and cover with water. Bring to a boil over medium high heat, then reduce the heat and simmer for 30 minutes.  Drain and cool.

If using raw almonds, heat the oven to 325 degrees and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.

Heat the oven to 350 degrees and spray a 9-inch spring form pan.

When the citrus is cool, cut the lemon in half and discard the pulp and seeds.
Cut the orange in half and discard only the seeds. Put the fruits in a food processor and process almost to a paste.

In a small bowl, whisk the flour and baking powder. In a mixing bowl, combine eggs and salt and beat until foamy. Beat in the sugar.

Fold in the flour mixture, add the citrus, ground almonds, olive oil and lemon verbena and beat on low speed until incorporated. Pour the batter into the prepared pan and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar. Garnish with lemon verbena.




Rosemary Cookies
Margie Orell

Adapted from The Charlotte Herb Guild Cooks Again.

Yield:  6 dozen cookies

1 cup butter
½ cup brown sugar
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons chopped fresh rosemary
1 cup yellow cornmeal
1-2/3 cups all-purpose flour
½ teaspoon salt

Preheat oven to 350 degrees. Combine butter, brown sugar and confectioners’ sugar. Beat until creamy. Beat in vanilla. Stir in rosemary, cornmeal, flour and salt. Separate dough into two logs. Chill dough. Slice cookies ¼ inch thick. Bake for 10 to 12 minutes. Cool on wire racks.


Lemon Bars
Mary Ann Nagel

Crust:
1 cup butter
½ cup powdered sugar
pinch of salt
2 cups flour

Work the mixture by hand and pat into a 9 by 12 inch pan. Bake at 350 degrees for 20 minutes.

Filling:
4 eggs
2 cups sugar
1 grated lemon peel
6 tablespoons flour
6 tablespoons lemon juice

Mix the filling while the crust is baking. Pour over crust while hot. Bake at 350 degrees for 25 to 30 minutes until set. Sprinkle with powdered sugar. Cool before cutting.


Pear Puffs with Honey and Rosemary
Holly Jeffries

1 sheet of frozen puff pastry, thawed
2 pears, cut in ¼ inch slices
¼ cup lemon juice
Sugar
Honey
Fresh rosemary leaves, chopped
Cracked pepper, optional
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.  Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.
Core and slice the pears thinly and drizzle the lemon juice over top to keep the tears from browning. Arrange the pear slices on top in an alternating pattern. Top the tart with a sprinkle of sugar and bake for 20 minutes until the pastry sheet is golden brown.
Cool for 5 minutes then drizzle honey over top. Sprinkle the tart with the chopped rosemary and cracked pepper.

Jam and Cream Cheese Pinwheels
Lana Andrews

2 sheets frozen puff pastry.
8 ounces cream cheese
¼ cup powdered sugar
½ teaspoon lemon juice
½ teaspoon vanilla
Jam (I used strawberry)

Roll out the puff pastry to 12 inch squares – cut into 4 inch squares (total of 18 squares). Cut slits from each corner – leave center intact. Place on parchment-covered baking sheet.

Beat cream cheese with powdered sugar, lemon juice, and vanilla. Place a scoop into the center of each square. Make an indent in cream cheese and fill with 1 teaspoon jam. Fold corners of each square to center and pinch to seal.
Brush pastry with beaten egg and sprinkle with sugar.
Bake at 400 degrees until golden and puffed.


Poor Man’s Cookies
Brenda Dills

From The Brown-Eyed Baker

Yield: 24 bars

For the cookies:
2¼ cups water
1½ cups raisins
8 tablespoons vegetable shortening (can substitute unsalted butter)
3 cups all-purpose flour
1½ cups sugar
1½ teaspoons baking soda
¾ teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
2 eggs, slightly beaten
½ cup coarsely chopped walnuts

For the glaze:
1 cup powdered sugar
3 tablespoons warm water

Preheat the oven to 375 degrees. Grease a 9×13 baking pan. Combine water, raisins, and shortening in a medium saucepan. Boil over medium heat, covered, for 20 minutes. Remove from heat, remove the lid, and let cool for 10 minutes.

While the raisin mixture is boiling, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl.
Pour the slightly cooled raisin mixture over the dry ingredients and stir with a wooden spoon until mostly combined and moistened (the batter at this point will have the consistency of a paste).

Add the beaten eggs and again stir with a spoon, until thoroughly combined. Stir in the chopped walnuts. Spread the batter into the prepared pan and bake for 25 to 30 minutes, until deeply browned and a toothpick inserted into the center comes out mostly clean with some moist crumbs attached.

While the cookies are baking, prepare the glaze by whisking together the powdered sugar and warm water in a small bowl. As soon as you take the pan out of the oven, drizzle the glaze over the cookies and quickly spread into an even layer. Cool to room temperature before serving. Store leftovers in an airtight container at room temperature for up to 4 days.


Torta Caprese
Susan Poel

Yield: serves 6

This recipe is gluten-free.

1 ¼ cups almond meal
4.4 ounces good quality dark chocolate (I use 70% cocoa)
1 stick plus 1 tablespoon unsalted butter, chopped
1/2 cup sugar
3 large eggs, separated and left to come to room temperature
Powdered sugar for dusting

Grease and line an 8-inch round cake tin with baking paper (I like to use a springform tin or one with a removable base for this delicate cake) and preheat oven to 320 degrees.

Place the chocolate, broken up, in a metal or glass bowl set over a bain marie (double broiler, or a pot of simmering water). When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon or silicon spatula to help it melt. Then add the sugar and the almond meal. Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon. If adding any further ingredients (orange zest, rum, etc), stir them in now.

In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter.

Pour the batter into the cake tin, smooth over the top and bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency. Let cool completely in the tin before handling.

Dust with powdered sugar and, if desired, some lightly whipped cream. This cake keeps well for several days and is even better the next day.



Pecan Pie Muffins
Dixie Kelly

Yield: 36 mini muffins

1 cup brown sugar
½ cup all-purpose flour
1 cup pecans
2/3 cup butter, melted
2 eggs

Combine dry ingredients, including nuts. Stir butter and eggs into dry ingredients, just until moist.

Bake at 350 degrees for 15 minutes.


Marmalade Gem Cookies
Julie Courtney

1 ½ cups (3 sticks) unsalted butter, room temperature
1 ¼ cups powdered sugar
1 ½ tablespoons minced orange zest (from about 3 oranges)
1/3 cup ground pecans
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups unbleached all purpose flour
¾ cup orange marmalade

Using electric mixer, beat butter, powdered sugar and orange peel in large bowl until fluffy. Add pecans, vanilla and salt and beat 30 seconds. Add flour and stir until just combined. Cover and refrigerate cookie dough 1 hour.

Position racks in top and lowest thirds of oven and preheat to 350 degrees. Working in batches, pinch of pieces of cough and roll into 1-inch balls. Place balls on ungreased cookies sheets, spacing 1 inch apart.

Press thumb into center of each ball to form a well. Spoon some orange marmalade into each well. Bake cookies until golden brown, about 20 minutes. Transfer cookies to racks and cool. Cookies can be prepared 1 week ahead and stored in airtight container at room temperature.





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