Category Archives: Tea

2017 Tea Recipe Box

We had a lovely time at our 2017 High Tea at the Scholls Valley Lodge! Thank you so much for coming! We had many requests for the recipes we used and we are happy to oblige! Below please find the recipes for the scrumptious offerings we featured at this year’s tea:

CHILLED SUMMER SOUP
Makes 3 1/2 cups.

2 cups      cucumber, washed and chopped  (1 large)
1/2 cup      avocado  (1 small)
2 ea          green onion, trimmed and chopped
1/4 cup      mint
1/2 cup      ice water
1/2 cup      plain yogurt
1/4 cup      honey
1/4 cup      lemon juice
1/8 tsp       table salt

Blend all ingredients until smooth about 2 minutes. Two day shelf life.

SUMMERTIME CHICKEN AND ORZO SALAD
Makes 12  1/2 cup servings

3/4 cup       uncooked orzo pasta
1 1/2 cans  chicken, drained
1 medium   cucumber with skin, chopped
1/2 small     red onion, chopped
1/4 cup       fresh parsley, chopped fine
2 Tbls         lemon juice
1 Tbls         olive oil
1 tsp           salt
1/4 tsp        pepper
1/3 cup       crumbled feta cheese

Cook pasta according to directions and drain. In large bowl, combine cucumber, onion, parsley and drained chicken. Add drained pasta and mix in.In small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken orzo mixture and toss to coat. Just before serving sprinkle with feta cheese. Serve warm or cold.

CURRIED CHICKPEA ON CUCUMBER SLICE
1- 15 oz can   no-salt-added chickpeas, rinsed and drained (1 1/2 cups)
Flesh of one large ripe avocado, chopped
1 tsp             extra-virgin olive oil
2 Tbls.          fresh lemon juice, or more as needed
1/4 cup         finely chopped red onion
4                   baby dill pickles, finely chopped  (1/2 cup)
1/4 cup         finely chopped fresh parsley
1 Tbls           curry powder
1/2 tsp          kosher salt or sea salt
1/2 tsp          finely ground black pepper
Cucumbers

Combine the chickpeas, avocado, oil and lemon juice in a medium bowl. Mash with a fork until well combined but still a little chunky. Stir in the red onion, pickles, parsley, curry powder, salt and pepper. Taste and add more lemon, salt or pepper as needed. Put a teaspoon full on a sliced cucumber.

ORANGE CURRANT SCONES
Makes 20

3 cups      flour
3/4 cup     sugar
1/2 tsp      baking powder
1 tsp         baking soda
2 tsp         grated orange zest
1/2 cup     chilled butter – cut into 1/4″ pcs
3/4 cup     currants
3/4 cup     buttermilk

Preheat oven to 400 degrees. Lightly grease large baking sheet. In large bowl, combine flour, sugar, baking soda, baking powder and orange zest. With pastry blender, cut butter into flour mixture until particles are size of small peas. Stir in currants. Add buttermilk, stir just until mixed and moistened. Flour surface, knead gently 10 times. Roll out dough to 1/2″ thick. Cut into rounds. Push scraps of dough together so edges join to be able to make more. Space 1″ apart onto greased baking sheet. Bake 15 – 18 minutes or until golden brown.

ORANGE BUTTER
1/2 cup     butter
1 tsp         grated orange zest
1 Tbls.      powdered sugar

Cream butter, orange zest and powdered sugar until well blended.

WHITE CHEDDAR CHIVE SCONES
Makes 20 – 22

2 1/2 cups       flour
1 1/2 Tbls        sugar
2 tsp                baking powder
1/2 tsp             salt
Generous dash ground red (cayenne) pepper
1/2 cup            butter, chilled and cut into small pieces
1 cup (4 oz)     shredded sharp white cheddar cheese
1 cup               heavy cream
1 to 2 Tbls       chives, finely snipped

Preheat oven to 350 degrees and line baking sheet with parchment. In a food processor, combine dry ingredients. Pulse 4 or 5 times to blend. Add the butter pieces and pulse until mixture is texture of coarse meal. Remove mixture from the processor to a medium bowl. Stir in shredded cheese, using fingers as needed to distribute evenly.

Add heavy cream to the dry ingredients and mix together, just until blended. If dough is too dry, add a bit more cream. Using a spoon, drop dough onto baking sheet in 2 TBLS mounds, about an inch apart. Bake 18 – 20 minutes until lightly browned. Remove to cooling rack.

CHOCOLATE TEA CAKE
2 cups     flour
2 cups     sugar
6 Tbls      cocoa
1 cup       hot water
2 cubes   butter
1 tsp        vanilla
2              eggs
1 tsp        baking soda
1/2 cup    buttermilk

Pour flour and sugar in mixing bowl. Bring water, butter and cocoa to a boil. Pour hot mixture into flour and sugar and beat until smooth. Add eggs, vanilla, soda and buttermilk and beat until smooth. Pour into 10 x 15 jelly roll pan or large rimmed cookie sheet. Bake @ 375 degrees for 20 minutes or until toothpick comes out clean. Make frosting while cake is baking.

FROSTING
1 cube    butter
4 Tbls     cocoa
1/3 cup   milk
1 tsp       vanilla
4 cups    powdered sugar

Bring butter, cocoa and milk to a boil. Remove from heat and add powdered sugar. Beat until smooth. Add vanilla and beat. Spread on cake while still hot.

BUTTER DROP COOKIES
Makes 50 – 60

1 cube       butter
1 cube       margarine
1 1/2 cups  sugar
3                egg yolks
1/2 tsp       lemon flavoring
1/2 tsp       vanilla
2 1/2 cups  flour
1 tsp           cream of tartar
1/2 tsp        baking soda
3/4 tsp        salt

Cream together butter and margarine. Add sugar and beat well. Beat in egg yolks. Add lemon flavoring and vanilla and beat in. Add dry ingredients to butter mixture and beat until smooth. Roll into small balls, then roll balls into sugar. Bake on greased cookie sheet 10 minutes at 375 degrees. DO NOT OVERBAKE!

We hope you enjoy and we very much hope to see you at our next annual High Tea, which will be in Spring 2018. If you’d like to be added to our Tea Mailing list please email us at schollswomensclub@gmail.com.

 

 

 

 

 

Raid Our Recipe Box!!

After receiving several requests for the recipes we used at our High Tea fundraiser this year, we decided to open our recipe box to share with you several of our favorites. Hope your family enjoys them as much as we do!

Our 2013 scone recipe came from Jenna’s Scottish Great-Great Grandmother! She calls it a “traditional country scone” recipe, but we all agree that there’s something EXTRA special about these scones!

Dozens and dozens of scones were baked in preparation for this year's event

Dozens and dozens of scones were baked in preparation for this year’s event

SWC SCONES
Combine:
11 T Butter, melted but not hot
1 egg
1/4 cup milk
1/3 cup sugar

Sift together:
2 1/4 cups all-purpose flour
1 t cream of tartar
1 T baking powder

Dump dry mixture into liquid and mix until just wet. Let stand 3-5 minutes. Divide into two balls, placing each on a baking sheet with parchment paper, pressing lightly to about 1-1/2″ thick and 9″ diameter. Press any berries into the dough at this point, mix in nuts prior to forming. Cut into 6 or 8 pie shaped pieced, but leave in a circle to bake. Sprinkle cinnamon and sugar over the top or spread a little jam in the dead center (or both!). Bake at 400 degrees for 18 minutes +/-. Separate wedges and return to oven for about 3 minutes. Do not bake on bottom rack.

Add your choice of the following:

1 cup diced dried fruit
1 cup small currants
1 cup frozen berries
1 cup chopped nuts

 ***

Thanks to Dawne for the following recipe for Smoked Salmon Dip, which we piped into cucumbers on the tea plates this year.

SMOKED SALMON DIP

1 8 oz cream cheese, room temperature
10 oz canned salmon
1 tbs grated onion
1 tsp lemon juice
1 drop red food coloring
2-3 drops liquid smoke (to taste)

Mix all ingredients well.

***

We served this yummy Cold Cucumber Soup back in 2011 and loved it so much that we brought it back this year. JoAnn found the recipe through Country Living.

COLD CUCUMBER SOUP 
Serves 8

3 medium english cucumbers

3/4 cup thinly sliced green onions
1 tbsp lemon juice
1 tsp lemon zest
3/4 tsp sea salt
1/2 tsp ground peper
1 1/2 cups sour cream (we used plain yogurt)
2 cups vegetable broth

Puree cucumbers, green onions, lemon juice and zest, salt, pepper and vegetable broth in blender or food processor. Stir in sour cream and chill until very cold, about 1 hour. Serve topped with additional chopped cucumber, green onion and lemon zest.

 ***

JoAnn’s Chicken Puffs are a SWC High Tea staple – these winners are brought back year after year after year!

JOANN’S CHICKEN PUFFS
Pastry Puffs
Makes 20-30 small puffs or 10 large puffs
1/2 cup water
1/4 cup butter
pinch of salt
2 eggs
1/2 cup flour
2 tbs sugar (optional)
Combine water and butter in saucepan. Boil until butter is melted and the mixture is very hot. Remove from heat and add flour, sugar and salt all at once and stir quickly until mixture is smooth and forms a thick ball. Thoroughly beat in eggs, one at a time. Place spoonfuls of dough on a greased cookie sheet and bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake for another 10 minutes until puffs are brown and crisp. Do not double this recipe!

Chicken Mixture
10 lbs boneless skinless chicken breast
4 (8oz) packages softened cream cheese, stirred
3 large sweet onions, finely chopped
1 quart mayonnaise
1 bunch celery, finely chopped,
Garlic powder
Salt, pepper

Boil chicken breasts in water seasoned with salt and pepper until cooked through. Drain and let cool. Chop into very small pieces. In a large bowl, combine chicken, mayonnaise, cream cheese and chopped onion and celery. Add garlic powder, salt and pepper to taste. Mix thoroughly.

Make a small slit in the puff and stuff with the chicken mixture.

***

This year we featured a delicious take on the traditional tea dessert that had us all begging for the recipe. Tracie’s recipe for Raspberry Sugar Cream Tarts can be found here.

Tarts

Raspberry Sugar Cream Tarts cooling and awaiting their fresh raspberry garnish!

The Perfect Time for Tea

Thank you to all of our friends, family and community members who attended our annual High Tea, held May 18 at the Scholls Valley Lodge. It was a lovely afternoon filled with good spirits, delicious baked goods, and amazing hats!

A big THANK YOU to JoAnn, who spearheaded the committee and kept us all in line :)

We received many compliments on our menu – each item was baked with love by members of the Scholls Women’s Club, who worked tirelessly to put this event together. We will soon be posting a sampling of our most popular recipes, so check back.

Important 2013 Dates

Mark your calendars for our upcoming fundraising events: The Plant Sale and High Tea.

Plant Sale
Saturday, April 13th 9am to 5pm
Sunday, April 14th 9am to 3pm
Groner Elementary School
23405 SW Scholls Ferry Road
Hillsboro, OR 97123

We have thousands of plants to choose from! Fruit Trees, Flowering Trees, Shrubs, Perennials, Ground Cover, Grasses, Azaleas, Rhoddies, Berries, and more!

We are excited to announce that this year, in addition to cash and checks, we will be able to accept payment in the form of credit/debit cards! Many of you have asked for it, and we are thrilled to be able to offer this new service :)

We take special orders and offer gift certificates. If you are looking for a special plant or gift, please call (503) 468-2103.

High Tea
Saturday, May 18 at noon
Scholls Valley Lodge

More information to come!