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.