Receta Tea for Two? Or Tea for 25!
Today was our monthly Afternoon Tea at Rolling Pin and, in my opinion, it was a HUGE success. Of course, my opinion is based on the fact the scones baked perfectly, we had enough filling for all the tea sandwiches, the desserts turned out and all of this was completed in less than 3 hours. Thanks to my assistants today, Brenda, Wendy and Denis, you guys were incredible! With 25 students, it was a VERY busy afternoon!
The tea today was a "Nutcracker Tea" and the menu was
Gingerbread Scones
Roast Beef and Horseradish Tea Sandwiches
Tomato Watercress with Chive Butter Tea Sandwiches
Festive Chicken Tea Sandwiches
Chocolate Pecan Bars
Snowballs
The Scones were very similar to my gingerbread recipe, except I delete the sugar since our desserts were so decadent. We served the scones with Devonshire Cream that is sold at Rolling Pin. I made Tomato Watercress with Chive Butter Tea Sandwiches and
Festive Chicken Tea Sandwiches because I thought the colors were very festive, red and green and when I think of Christmas, I always think of roast beef with creamy horseradish sauce! The dessert recipes are below. The best part of the snowballs are they only take minutes to make and you don't have to bake them. It is a great recipe to do with the kids!
Everyone went home with a small keepsake from me, a Nutcracker!
Chocolate Pecan Bars
For the crust :
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 3/4 cup cold butter -- cut into pieces
- 1/2 teaspoon salt
- 1 large egg -- beaten slightly
- For Filling:
- 1 stick butter -- softened
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups pecans -- chopped
- 2 cups semisweet chocolate chips
Make the crust:
In a food processor blend together the flour, the sugar, the butter, and the salt, pulsing the motor, until the mixture resembles coarse meal, add the egg, and blend the mixture until it forms a dough. Press the dough evenly with floured hands into the bottom of a buttered 13- by 9-inch baking dish and bake it in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until it is golden.
Make the filling while the crust is baking:
In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and add the eggs, 1 at a time, beating well after each addition. Beat in the flour, the vanilla, and the salt and stir in the pecans and the chocolate chips.
Spread the filling over the crust and bake the confection in the middle of the 350°F. oven for 30 to 35 minutes, or until the top is golden brown. Let the confection cool completely in the dish on a rack and cut it into 24 bars. The bars may be made 2days in advance and kept in an airtight container.
Snowballs
2 1/4 cups cream filled chocolate sandwich cookie crumbs
1 cup pecans -- toasted and finely chopped
1 1/2 cups sifted powdered sugar -- divided
1/3 cup flaked coconut
1/4 cup light corn syrup
1/4 cup strawberry preserves
Stir together cookie crumbs, pecans, 3/4 cup powdered sugar and coconut in a bowl. Stir in corn syrup and preserves. At this point, it is best just to dig in with your hands to thoroughly combine everything. You want a pretty sticky dough so the powered sugar "sticks" to the balls, but if the dough is too sticky to shape, just add more cookie crumbs.
Shape mixture into balls using 1 level tablespoon of mixture for each. Roll balls in remaining 3/4 cup of powered sugar; roll again to coat well.
Store in airtight container up to 4 days.