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 soup
Ingredients
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
Directions
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."
Starbucks Lemon loaf
Ingredients
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
Directions:
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.
The strawberry soup sounds delicious. I have had a mean craving for lemon baked goods, like my recipe for lemon cookies. This lemon cake would fit the bill. I have enjoyed PG Tips tea for years.
ReplyDeleteI have a good creamy lemon pie recipe that I meant to submit. Here it is a week late:
ReplyDeleteRuthie Belle's Famous Citrus Pie
3 egg yolks
2 cans sweetened condensed milk
1 cup lemon or lime juice (fresh squeezed is best), divided
1 graham cracker pie crust
Preheat oven to 325*
Beat 3 egg yolks in a mixing bowl.
Add 1 can sweetened condensed milk
Add 1/2 cup juice, Blend together.
Add another can condensed milk and another 1/2 cup juice and blend.
Pour mixture into graham cracker pie crust.
Bake for 20 minutes.
Refrigerate before serving. Serve in thin wedges as this is really rich & sweet. A dollop of whipped cream (preferably unsweetened) is good.
I do not suggest using orange juice as pie will be VERY sweet. A gingersnap crust would make a good alternative for the lemon version.
I would be hard pressed to pick a favorite tea blend, but I suppose White Jasmine would be it. It's hard to find and can be pricey, but it has a lovely aroma served hot, and a cool refreshing taste with a bit of bite when served cold. Green Jasmine is almost as good and a lot easier to find, so that tends to be what I drink at work.
Could you send me an email so I can enter you in the contest? (I don't know who you are by your Blogger ID.) contest @ Lornabarrett.com Thanks.
DeleteMy everyday favorite from noon to the next morning (I have coffee at breakfast only), would be a good Irish black tea. It can be a blend of Orange Pekoe but I only like black tea normally. I love to put milk in my tea and by drinking a black tea it is always fine with the addition of milk (and sugar). My version of sweet tea but hot. I have some wonderful black tea from China which our daughter and son in law brought back to me when they went to get our now almost three year old granddaughter. I stored it in glass jars with a tight cover and it was delicious right up to the end. I also have loose black tea in a tin with a cover that surely is TIGHT fitting and it has not lost any or much flavor in almost a year now. That is great black tea. It is all written in Chinese lettering so I cannot tell you what kind it is unfortunately. I always seem to miss your contests by a day, so this time I am hoping to be included. I love the tea mug in the photo. I love purple flowers especially violets and lilacs so this appeals to me sooooo much. Thank you for reading my comments. Sorry it is so long. :)
ReplyDeleteCynthia
I'm a doofus! Emailed you as requested above. Thank you for reminding me.
ReplyDelete