Our First Recipe Booklet Has Arrived~

Scone Recipe Book

Finally! The Tea Party Girl (TM) Scones and Spreads recipe booklet is here. This recipe booklet contains 42 outstanding recipes and can be printed out on your own computer. You will love adding this booklet to your collection or buying and sharing them as gifts.

Get all the details at http://teapartygirl.com/scones_spreads_recipe_book/

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Super cute and Fantastically yummy!

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Grandma Hoerner’s Makes Tea Menu’s Easy

Grandma Hoerners

Grandma Hoerners

On a recent drive to Topeka (about 110 miles from my Tea Events office) I decided to stop at Grandma Hoerner’s Food & Factory located just off the highway in Alma, KS. Grandma’s big red barn glimmers in the sun beckoning cars to “stop by.” Well, let me say that I was glad I did. Inside the big red barn is a small showroom filled with award winning foods along with samples galore. Through a glass window you can watch the Grandma Hoerner team creating these classic recipes day in and day out.

Grandma Hoerner’s has an array of products from Big Slice Apple Sauce to assorted preserves, pie filling, sauces and more. My personal pick was their amazing Pumpkin Butter which I found perfect for a variety of tea time treats. (think scone topping, tart filling, drizzled on mini cheesecakes and more!) I also loved their line of Chutneys which would be a true delight in a variety of tea sandwiches.

Grandma Hoerners Tea Foods

Here’s grandma’s story

Yes, there was a real Grandma Hoerner. Mabel grew up on a farm in Kansas in the late 1800s. Her family’s farm included an apple orchard, and Mabel became known as a talented cook. Her apple sauce, made with thick slices of fresh apples, was a frequently requested treat from family and friends. Every autumn, she preserved the bounty of the orchard as it matured and ripened. Grandma never used an apple that wasn’t ripe enough. She peeled bushels of crisp apples and added cold spring water, freshly ground cinnamon, and pungent nutmeg. As the sauce cooked slowly over a low flame, the thick slices of apples grew soft and flavorful. The jars of applesauce sitting in the cellar were a vivid reminder of the summer bounty even on the coldest nights of winter.

All natural. The way Grandma used to do it.  

Mabel’s applesauce recipe was passed down to her grandson, Duane McCoy. Recalling the wonderful flavor from his youth, Duane worked hard to replicate Grandma’s recipe. Cooking batch after batch, he found that Fuji and Pink Lady apples were best at maintaining their firm texture and sweet-tart flavor, and made the sweetest applesauce. As Duane experimented he did make one change to Grandma’s recipe—he replaced refined sugar with natural juice concentrate. Today’s Big Slice™ Apple Sauce provides the health benefit of natural juice while maintaining the wonderful sweetness of Grandma’s tradition.

Duane searched the marketplace for something similar to Grandma’s applesauce but found nothing like it. In 1987, he started producing and marketing Grandma’s Big Slice Apple Sauce. From that first basic recipe, eight more fabulous flavors were developed.

As demand for Grandma’s wonderful applesauce grew customers also began to ask for other foods made with the same high quality, attention to detail, and all natural ingredients. Now, from sauces, jams and preserves, pie fillings, toppings, chutneys, and relishes to premium dry mixes, gourmet coffee, and candles, Grandma Hoerner’s stands for the old fashioned pure products Grandma Mabel would have made herself.


Grandma’s is available at Safeway and Super Targets. They are also available online at http://www.GrandmaHoerners.com


Here are a couple recipes that would work well at the tea table (there are more featured on their website) :


Raspberry Oatmeal Bars

1 package (18-1/4 oz.) yellow cake mix
2-1/2 cups quick cooking oats
¾ cup butter, melted
¾ cup Grandma Hoerner’s Raspberry Preserves
1 tablespoon water
In a large bowl, combine the dry cake mix, oats and butter until crumbly. Press 3 cups of the crumb mixture into a greased 13-in x 9-in baking pan. Bake at 350 for 10 minutes. Cool on a wire rack for 5 minutes.
In a small bowl, stir the preserves and water until blended. Spread over the crust. Sprinkle with the remaining crumb mixture. Bake for 25-28 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Pineapple Ginger Chicken Lettuce Spread

Mix together 3 cups cubed cooked chicken, 1 cup chopped celery, 1 cup golden raisins, and 4-oz. Monterey Jack cheese (1/2” cubes). In a small bowl combine ¼ cup Grandma Hoerner’s Pineapple Ginger Chutney, 1/3 cup mayonnaise, and ¼ teaspoon pepper. Pour over chicken mixture and toss to coat. Cover and refrigerate for 1 hour. Serve on lettuce leaves.


Apple Struesel Bread

2 ½ cups Bisquick
½ cup flour
2 teaspoons apple pie spice
4 eggs
1 cup Grandma Hoerner’s Big Slice Natural Apple Sauce
3 cups Grandma Hoerner’s Apple Pie Filling
3/4 cup brown sugar, divided
2/3 cup oil
½ cup chopped walnuts
Preheat oven to 350 degrees. Mix together the Bisquick, flour and apple pie spice.
In another bowl, combine eggs, apple sauce, apple pie filling, ½ cup brown sugar, and oil. Add to Bisquick mixture, stir till just moistened. Pour batter into 2 greased loaf pans.
Top each loaf with a mixture of the remaining brown sugar and the walnuts. Bake 55-60 min. Cool on wire rack for 10 minutes. Remove from pans and cool completely. Wrap and store overnight for easier slicing.


Like this article?  Read these as well:

 Awesome Tea Menus For Summer

A Scrumptious Vegan Tea Party<

Tea Party Girl asks : Have you tried Grandma Hoerner’s before?


Steps To Creating A Tea Party Menu

afternoon tea menu

In order for your tea party event to stand out, remember that the central part of your menu is the tea. The food serves as a compliment. It’s amazing how often this is overlooked. For information on the types of tea and how to brew it, see my article, “The Tea Party’s Most Important Ingredient “. This article, on the other hand, will lead you through the process of determining your menu.

Start by asking yourself the following questions:

  1. How many people am I planning for?
  2. Will I do all the preparation of the food myself?
  3. Can I do all the serving or will I need help?
  4. What is my event’s budget?

The traditional menu for a full afternoon tea usually consists of:

  • a cup of soup
  • piece of quiche
  • side salad
  • tea sandwiches
  • scones
  • sweets/bite-size desserts

It is your choice to deviate from the traditional menu. Consider the season, available produce, time of day of your event, how much work you want to do, your guests needs, etc., and customize the above menu accordingly.

What tea do you plan to serve? Tea pairs with and compliments food similar to wine. The following teas are the best choices for an afternoon tea event:

  1. Assam
  2. Ceylon
  3. Darjeeling
  4. Green
  5. Lapsang Souchong
  6. Oolongs
  7. Yunnan

Here are some specific food pairings that may apply to your menu.

1. Use an Earl Grey or Assam with beef.
2 Use an Oolong or Darjeeling with chicken.
3. Use a Ceylon with vegetables.
4. Use a First Flush Darjeeling or Light, Sweet Green or White Tea with fresh fruit.
5. Use an Assam, Darjeeling, or Oolong with dark chocolate.
6. Use a Dragonwell with milk chocolate.
7. Use a Dragonwell, Darjeeling, Ceylon, or Assam with carrot cake/cheesecake.
8. Use a Darjeeling or Assam with Creme Brulee or caramel.
9. Use a Darjeeling with a dessert of apples/apricots/currants/berries/pie or vanilla.
10. Use a Dragonwell with a Brie cheese.
11. Use a First-Flush Darjeeling with Camembert cheese.
12. Use a Ceylon with cream cheese.

Now obviously, your menu will include more than one flavor of food, and you many only serve one or two teas (I recommend always including a decaf/herbal for your sensitive guests). However, consider a dominant flavor or two and choose a tea based on the above recommendations.

Variety is important to the tea party menu, as well as presentation. This can be accomplished a number of ways, including:
1. The use of edible flowers, either in the food or as a garnish.
2. Drawing from all four food groups.
3. Incorporating color whenever possible.
4. Planning your menu to include a quantity of bite-sized quality foods.


Here are a few tips for each course.

Soup~Soup can be vegetable or fruit-based. It can be served hot or cold. You may choose not to serve it at all. Large soup bowls are not needed, soup for afternoon tea can be served in a variety of vessels. I’ve had soup served at afternoon tea in a dematisse cup on a saucer and a punch cup set on a matching glass party plate. Be creative! The richest tasting soups are often cream-based.

Quiche~Often afternoon tea is served combining the soup, quiche, and salad as the first course. The quiche can be individual-sized or a slice from a pie-sized dish. If you choose to serve quiche and tea sandwiches, consider whether they will both include meat and try not to duplicate (i.e. a ham quiche and ham tea sandwich might be redundant).

Salad~Think seasonal. Consider whether you want it to be grain- or green- or fruit-based. Can it be made ahead? How will its colors compliment the soup and quiche if applicable?

Tea Sandwiches~Tea Sandwiches can be made the day ahead and stored in the refrigerator as long as:

1. Your filling isn’t too soggy
2. They are wrapped well to avoid them drying out.

I usually plan on three different tea sandwiches per guest. Remember tea sandwiches are finger sandwiches, cut in unusual shapes with the crusts cut off. The sandwiches cut better if cold, another reason to refrigerate them the day before. Use cookie cutters for a variety of shapes and different types of bread for a variety of color. Many tea sandwiches are made open-face to aid presentation. The cucumber sandwich is the traditional afternoon tea sandwich and can be made a variety of ways, even without bread! Here’s one of my favorite recipes from “A Year of Teas at the Elmwood Inn” by Bruce and Shelley Richardson:

Cucumbers with Carrots and Chives

1 large cucumber sliced into medium slices
1 3-ounce package cream cheese at room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
Fresh carrot curls
Pieces of leaf lettuce

Combine cream cheese, chives, parsley, and lemon juice. Blend well. Spread a small amount on top of each cucumber slice. Place cucumber slice on a piece of lettuce and top with a carrot curl. This can also be made as an open-faced sandwich on a round of cracked wheat bread and the spread between the bread and the cucumber with the carrot curl on top.

Scones~scones are the traditional English accompaniment to tea. They can be made less sweet and biscuit size, which is the more traditional English way or larger with a variety of flavors which is more American. Scones are usually served with clotted cream, lemon curd, and/or jam. Many people use mock clotted cream because clotted cream can be difficult to find in America.

Sweets~Often afternoon tea food is served on tiered trays. Always place the sweets on the top. They are almost always the most beautiful to look at. It is customary for a three-tiered tray to include the tea sandwiches on the bottom-tier, the scones in the middle, and the sweets on top. This alone can make up a one-course (served all at once) light afternoon tea. When planning your sweets, consider how you can include non-white flour-based desserts to help with variety. Some ideas include finger-sized tarts, a chocolate truffle, cups of sorbet, and seasonal fresh fruit.

Planning the menu can be a wonderful time to dream and imagine your event. In time, though, be sure to adjust your menu based on the answers to the questions asked at the beginning of this article. It is customary to recommend a practice run of any recipes that are new to you. If you want to serve a full afternoon tea, but need a few shortcuts, here are a few ideas.

1. Purchase the soup ready-made. Many delis, including the deli at the local grocery store, provide wonderful “homemade” soups. I have used Trader Joe’s creamy red pepper boxed soup in a pinch with some chives and sour cream as a garnish.
2. Again, use a deli for your salad. Use bagged lettuce. Grocery stores as well provide many fruits and vegetables already cut up.
3. Talk to your local bakery, for bite-sized dessert or scone options.
4. Decent lemon curd can be purchased jarred, though home-made is superb.
5. Serve dessert as a separate last course instead of multiple bite-sized desserts. Include the a tea sandwich or two with the soup and salad and eliminate the quiche.

Enjoy the process! It’s great fun to plan a party and be creative. It’s important to have help, delegate, and do the part you enjoy the most, so as the hostess, you can enjoy your event to. Please contact Tea Party Girl if you have any questions about your tea party menu that this article didn’t cover. I wish you success!

Tea Party Girl Asks:   What secrets do you have for planning a “tea party menu?”