High Tea Recipes

Spring Chicken Sandwich

3 cups shredded chicken breast (we used the canned chicken breast from Costco)

2 cups celery – diced fine

2 cups grated carrots

¼ cup green onion – finely diced

2 cups pineapple tidbits –well drained

½-1 cup cashews (for this event they might need to be chopped a little bit)

1 scant cup miracle whip combined with

¾ cup cool whip

You can prepare it all ahead keeping each ingredient in a separate bag.  Cut off crust on bread.  Butter the bread on both sides to avoid a soggy sandwich and then fill just before serving.

Open Face Cucumber Sandwich

4 cucmbers – sliced about a ¼ inch thick (set aside, these will go on the top of the spread)

1 cup sour cream

1 cup mayo

6 Tbsp. dried minced onions ( add a few drops of water to soften them up)

4 tsp. dillweed

2 tsp. Lawry’s seasoning salt

Mix it all together!!!  Cut crust off bread, cut diagonally.  Just before serving spread with sauce and top with cucumber.

Cream Cheese Honey Ham Sandwich

Plain cream cheese spread

Smoked honey ham (Kirkland brand from Costco, comes in 3-pack)

Cut crusts off, and cut bread into four squares.  Spread with cream cheese.  Fold one slice of ham in half, then in half again.  Place between two squares.

Open Face Tomato & Feta

Baguettes – sliced thin on diagonal

12-14 roma tomatoes

Feta cheese

Onion and chive cream cheese spread

Spread baguette with cream cheese spread.  Top with tomato and sprinkle with a little feta.

Bacon Deviled Eggs

12 eggs

½ cup mayo

1 tbsp mustard

4 slices bacon, cooked and crumbled

Parsley, finely chopped

Place eggs in sauce and cover with cold water.  Bring water to a boil, boil for 5 minutes.  Remove from heat and let stand another 5 minutes. Drain hot water and let eggs sit under cold running water for a minute or so.  Let eggs cool completely.

Peel eggs, and cut in half lengthwise.  Remove yolks to a small bowl.  Mash egg yolks with mayo and mustard.  Add salt and pepper to taste.  Fill egg white halves with the yolk mixture.  Top with bacon and parsley.  Refrigerate until serving.

Red Velvet Cake Balls

2 1/2 cups flour

1/2 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

2 sticks butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 oz. bottle red food coloring

2 tsp. vanilla

Frosting:

8 oz. cream cheese, softened

4 tbsp. butter, softened

2 tbsp. sour cream

2 tsp. vanilla

1 lb. powdered sugar

Coating:

1.5 lb. dipping chocolate

Preheat oven to 350 degrees. Sift together flour, cocoa, baking soda and salt; set aside. Cream butter and sugar 5 to 7 minutes. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually blend in flour mixture. Do not overmix. Pour into greased 9x13 baking dish (or can use larger jelly roll pan). Bake 35-45 minutes or until toothpick comes out clean. Cool completely.

For frosting: Beat cream cheese, butter, and sour cream. Add remaining ingredients and mix until smooth.

Crumble cake in large bowl. Stir in frosting until resembles thick paste (or mash with your hands). Roll into balls and lay on cookie sheet. Put in freezer for about 45 minutes or until chilled and firm.

Melt dipping chocolate, roll each ball in chocolate, and lay on parchment paper. Melt chocolate in small amounts, say 1/3 pound each time, so that it's easier to work with. If you melt the whole pound all at once it will cool and thicken.