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
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
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.
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.
