RECIPES USED TO PREPARE THE FOOD PAIRINGS WHICH COMPLEMENTED THE LOOSE LEAF TEAS SERVED:
[Delores Beelman’s wonderful cucumber sandwich recipe was taught to her by a friend.]
Use “sandwich” bread because it is very thin. Delores used white bread but any thin-sliced bread would work. Cut circles of bread with a juice glass or small glass. (The bread cut outs should be about the same size across as the cucumber slices you use.)
Cut 1 English cucumber as THIN as is possible with a sharp knife. You may also use a mandolin set on its thinnest setting if you have one. Be sure the stem of the cucumber has come off clean and not torn off which would indicate the cucumber was picked immature for shipment. (Delores likes English cucumber because the flavor is delicate and seeds are not a problem.) NOTE: Wash and use a brush to scrub the cucumber to remove wax if you wish but DO NOT remove peel so that you retain nutritional benefits. Most research says the wax is not harmful but you still might want to wash well. Pickling cucumbers do not have wax and are sometimes available. Unwaxed cucumbers are sold locally at Toucans. To “fancy up” the cucumber slices, rake the cucumber lengthwise with fork tines before you cut the slices.
Lightly butter the 1 side of the rounds of bread. This is the “English” secret for keeping the bread from drying out!
Soften cream cheese slightly in the microwave. (Delores used about 4 oz. of cream cheese to make 3 dozen sandwiches. Spread the cream cheese on the buttered bread and top with the cucumber slices.
These cucumber sandwiches are delicious just like this, but you may season them to your taste with herbs such as Herbes de Provence, dill or any seasoning you prefer. White pepper is also good.
Wrap tightly and refrigerate until served. ENJOY!
[Mary Tiffany’s Brown Rim Cookies were a childhood favorite. The recipe, from a 1940s Crisco can, yields a not-very-sweet little cookie perfectly crunchy with a well-brewed tea.]
1 cup shortening
1 tsp salt
1 tsp vanilla
2 eggs, well-beaten
2 ½ cups sifted flour
Combine shortening, salt, and vanilla. Add sugar and eggs. Beat well. Add flour and mix well.
Drop from teaspoon on greased baking sheet and flatten with a glass covered with wet cloth. (May be put through cookie press.) Bake 375 degrees for 8-10 minutes. 4 ½ doz.
(Charlene Cloud, our go-to lady for nutrition info, made these macaroons using the recipe below with the variation noted. Lucious!)
2 2/3 CUPS (7 OZ) Baker’s Angel Flake Coconut
2/3 cups sugar
6 tbsp flour
¼ tsp salt
4 egg whites beaten with whisk
1 tsp. almond extract
Heat oven 325 degrees F. MIX coconut, sugar, flour and salt in large bowl. STIR in egg whites and almond extract. Drop by tablespoonfuls onto lightly greased and floured cookie sheets. BAKE 20 min or until edges of cookies are golden brown. Immedicatly remove from cookie sheets. Cool and drizzle with melted chocolate, if desired. 2 dozen
VARIATION: Citrus White Chocolate Macaroons—Prepare Macaroons as directed, stirring in 3 squares Baker’s Premium White Chocolate, chopped, and 2 tsp grated lemon, lime or orange peel. Bake 16 min. Makes 40.