Wednesday, September 23, 2009

Tea

Tea at my house.

After helping to form and serving on the leadership team of a local homeschool group for several years I "moved on". These ladies honored my husband and I with a very special gift, I wanted to say thank you from the bottom of my heart. Knowing how much these ladies like to get together for reasons other than "meetings", and rarely do, I decided to host a Tea in their honor.

They asked that I post the recipes, and pictures. I will post a recipe each day starting with the last on the menu, the dessert. I will even share with you what I put in their gift bags. Can you guess? My hope is that you make some of these dishes and serve them up to your family in your best dishes with a flower sprig or a lighted candle. Truly your family is your best investment.

"Never tire of loyalty and kindness.
Hold these virtues tightly.
Write them deep within your heart."
Proverbs 3:3


Following is the menu.




Menu
Poached Peaches with Cottage Cheese

Field of Green Strawberry Bow-tie Salad

Wild Rice Chicken
Scones

Lemon Curd and Blackberry Preserves

Tea/Coffee/Punch

Chrysanthemum Chocolate Mousse Cake
Chocolates



Chocolate Mousse Cake
Ingredients:2 c. boiling water,1 c unsweetened cocoa powder, 2 3/4 c all-purpose flour, 2 t baking soda, 1/2 t baking powder, 1/2 t salt, 1 c butter, 2 1/4 c white sugar, 4 eggs 1 1/2 t vanilla.
Directions: preheat oven to 350 degrees F. Grease 3- 9 inch round cake pans. In medium bowl, poor boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift flour, baking soda, baking powder and salt; set aside. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread evenly between the 3 prepared pans. Bake 25-30 minutes. allow to cool. (allrecipes.com)
Mousse: Purchase your favorite mousse mix. Prepare according to package directions. Line 2 9 inch round cake pans with wax paper. Spread evenly between the 2 pans. Freeze until ready to assemble the cake.
Frosting: 2 3/4 confection sugar, 6 T cocoa powder, 6 T butter, 5 T evaporated milk, 1 t vanilla. Mix until smooth. Assembly: Place 1 layer of cake on a serving plate then 1 layer of mousse, anther layer of cake then mousse end with a layer of cake. Frost. Decorate. I used chrysanthemums for my cake.


3 comments:

SEEK said...

Becky, what a delightful time we had! Thank you so much for giving and sharing of yourself for us. I felt truly pampered and loved. I look forward to trying your recipes too! You are so blessed with the gifts of hospitality and encouragement. I enjoyed reading some of your blog, too! It gives a very good snapshot of who you are and what you treasure! I will visit it often and will, no doubt, wish I was visiting with you instead. Take care! Love always...sheryl

Bridget said...

It was a lovely Tea! My girls can't wait for the scone recipe! We have experimented with other recipes, but haven't matched yours yet.
Thank you for the wonderful afternoon!
Bridget

Becky said...

Aww, thanks ladies. I'll post more recipes soon.