Lemon Blueberry Drop Scones

 

Ingredients

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 large egg
1/4 cup butter, melted
1 cup fresh or frozen blueberries

GLAZE

1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Directions 

1.  In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries.

2.  Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Banana Split Brownie Cake

 

Ingredients 

2 packages (13 ounces each) fudge brownies
1 quart strawberry ice cream, softened
3 large firm bananas, halved lengthwise
1 cup hot fudge ice cream topping, warmed
1 quart vanilla ice cream, softened
3/4 cup chopped pecans

Directions

1.  Arrange brownies in a greased 9-in. springform pan, cutting to fit and filling in small holes. Spread with strawberry ice cream. Cover and freeze for 3 hours or until firm.

2.  Arrange bananas over ice cream, cutting to fit as needed. Spread with fudge topping and vanilla ice cream. Sprinkle with pecans. Cover tightly and freeze overnight. May be frozen for up to 2 months.

3.  Remove from the freezer 10 minutes before serving. Carefully run a knife around the edge of pan to loosen; remove sides of pan.

Editor's Note: This recipe was prepared with Little Debbie fudge brownies.

No-Fuss Peach Melba Dessert

 

Ingredients 

2 individual round sponge cakes
2 canned peach halves in syrup
2 scoops vanilla or peach ice cream
1 tablespoon raspberry jam, warmed
2 teaspoons chopped nuts

Directions 

1.  Place cakes on dessert plates. Drain peaches, reserving 1 tablespoon syrup; spoon 1-1/2 teaspoons syrup over each cake.

2.  Place peach halves hollow sides up on cakes. Top with ice cream. Drizzle with jam and sprinkle with nuts.

Cookbook Library Haul (Aug 18)

1. Fix-It and Forget-It Slow Cooker Dump Dinners and Desserts - Hope Comerford
2. Everyday Ketogenic Kitchen - Carolyn Ketchum
3. The Good Housekeeping Christmas Cookbook

Raspberry Pear Tart

Ingredients 

1-2/3 cups all-purpose flour
2/3 cup sugar
2/3 cup cold butter, cubed
1/3 cup chopped macadamia nuts

FILLING

3 medium pears, peeled and thinly sliced
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
2 cups fresh or frozen raspberries

TOPPING

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon grated lemon peel
1/4 cup cold butter, cubed
1/3 cup chopped macadamia nuts

Directions

1.  In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.

2.  In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon peel. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes.

3.  For topping, in a small bowl, combine the flour, brown sugar and lemon peel; cut in butter until crumbly. Stir in nuts. Sprinkle over filling.

4.  Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.

Raindrop Raspberry Tea

 

Ingredients 

4 cups water
6 tea bags
3/4 to 1 cup sugar
4 cups cold water
1 cup thawed raspberry juice blend concentrate
Ice cubes

Directions 

In a large saucepan, bring 4 cups water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar until dissolved. Add cold water and juice concentrate. Serve in a chilled glass over ice.

Watermelon Spritzer

Ingredients

4 cups cubed seedless watermelon
3/4 cup frozen limeade concentrate, thawed
2-1/2 cups carbonated water
Lime slices

Directions

1. Place watermelon in a blender. Cover and process until blended. Strain and discard pulp; transfer juice to a pitcher. Stir in limeade concentrate. Refrigerate for 6 hours or overnight.

2. Just before serving, stir in carbonated water. Garnish servings with lime slices.

Tea Mail (Aug 4)

It’s-It Ice Cream Sandwiches

 

Ingredients 

1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups quick-cooking oats
1/4 cup chopped raisins, optional

ASSEMBLY

3 cups vanilla ice cream
1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping

Directions 

1.  Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins.

2.  Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely.

3.  To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze until firm. Repeat with remaining cookies and ice cream.

4.  Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off.

5.  Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually in plastic wrap for longer storage.

Aug Tea Book Releases (2018)

7th
The Collectible Teapot and Tea Wall Calendar 2019

24th
The Book of Tea: Beauty, Simplicity and the Zen Aesthetic