Tuesday, March 11, 2014

Teacup Tuesday: Weeee! Lovely Recipes!

Last week the topic was recipes and I'm rather disappointed to say that there were only two entries on that account, and both were WONDERFUL.  But we did have two prizes (a lovely teacup and a free sample of Boneyard tea from Latteda.com) that will be rewarded.

Daff No 1
The first of two of my daffodil teacups.

As runner up, we have Strawberry Soup, from Jenny Ellis  She wins the free tea sample from Latteda.  She said:  "This may seem a little strange since it's a cold item but ever since I had it at a tea house in my hometown I adore it. It's chilled strawberry soup.  Also since her recipe was printed in the local newspaper, I have occasionally made the soup myself.  I've already checked to see what ingredients I already own so once it starts to get warm outside I can make the soup myself. She also makes a chilled pumpkin soup that is yummy in the fall."

Strawberry soupStrawberry soup
1 pound frozen strawberries with juice (if any) mostly thawed
3/4 cup powdered sugar (not necessary to sift)
1/3 cup grenadine
1/2 cup imitation vanilla
2 cups (1 pint) sour cream
3 cups half and half

In a large blender, add the ingredients in the order listed above. Blend on high (or puree) for about 15 seconds until no chunks of berries remain. At this point, you may divide this in half and freeze part for later. Add approximately 1½ cups half and half to each batch. Blend well. Makes about 20 to 24 servings total. Note: if using fresh berries, cut in half, add 1/3 cup sugar, shake well to make juicy before doing soup.

And the winner of the floral teacup is Lorie Mink, for her recipe for ... Starbucks Lemon Loaf.  She said:  "I really enjoy the Starbucks Lemon Loaf with tea. I found a copycat recipe through Facebook, but am unsure of who shared it as I only copied the recipe and not the name of the person who shared it. However, a Google search showed there are several versions of this recipe. I love a good lemon cake and as I am not that proficient as a cook, found this recipe easy to follow. I made it the first time for a couple of friends and we enjoyed it with English Breakfast tea. I have since made it for a work potluck and even substituted the flour with a gluten free all purpose flour so my husband (who is gluten intolerant) could enjoy it too. It is fast becoming one of my specialties and there is nothing I like better
than a slice of this with a good cup of tea."

Pound cakeStarbucks Lemon loaf
1 1/2 cups all-purpose flour
 1/2 teaspoon baking soda
 1/2 teaspoon baking powder
 1/2 teaspoon salt
 3 eggs
 1 cup graulated sugar
 2 tablespoons butter, softened
 1 teaspoon vanilla extract
 1 teaspoon lemon extract
 1/3 cup lemon juice
 1/2 cup vegetable oil

 Lemon Icing
 1 cup confectioner's sugar; plus 1 tablespoon
 2 tablespoons milk (I used 2% milk)
 1/2 teaspoon lemon extract

Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder and salt in a bowl.  Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.  Pour the wet ingredient into the dry ingredients and blend until smooth.  Add the oil and mix well.  Pour the batter into a well- greased 9x5-inch loaf pan.  Bake for 45 minutes or until a toothpick stuck into center of the cake comes out clean.  Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.  When the loaf is cool, remove it from pan and frost the top with the icing.  Let the icing set up before slicing.

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Next Week's Giveaway

Rose mugWhat is your favorite tea blend?  Orange pekoe?  Earl Grey (hot or cold)?  Send your preference and explain why to contest @ lornabarrett.com  (close up those spaces) and you might win the lovely rose bone-china mug at the right! Entries will be taken until Monday March 17th.

Latte da-smDon't forget, you'll also be in the running for a free tea sample from Latte Da -- two chances to win!