Smoked Salmon Pastry Bites

1 puff pastry sheet, thawed

3 oz. smoked salmon, rough chopped

8 oz. cream cheese, softened 

1 T. chopped chives

1 T. fresh dill (plus more for garnish) 

Preheat oven to 400°. Prick the flat puff pastry sheet all over with a fork. Cut into 25 even squares (you will only use 24). Press the squares into the sections of a mini muffin tin. Set aside. In a medium bowl, stir together cream cheese, smoked salmon, and dill. Divide filling among the 24 shells. Bake 12-15 minutes until golden brown and cream cheese starts to brown slightly. Cool for 5 minutes in the pan. Place on a serving platter, garnish with more dill if desired.

Elsie’s Grandma’s Chicken Salad

2 c. cooked chicken, chopped

1 c. celery, biased sliced

1 c. green grapes (cut in half)

1/2 c. mayonnaise 

salt, pepper, nutmeg

1/2 c. sliced almonds

1 boiled egg, chopped 

Mix all ingredients, except nuts. Add nuts last.

Cucumber Sandwich Filling

4 pkg cream cheese, softened 
1 c. mayonnaise (more if needed)

4 medium cucumbers (peeled, seeded, finely chopped)
2 t. fresh dill or 1 t. dried dill
1 t. garlic salt

Press the cucumber through a colander to remove excess moisture. Process cream cheese and mayonnaise in a blender or food processor until smooth. Combine mixture, cucumber, dill and garlic salt chill until ready to use to allow flavors to blend.

Yields: 4 c. (Serves 24-32)

Mini Tea Party Cheesecakes

 

Crust

3 oz. cream cheese, softened 

½ c. butter, softened 

1 c. flour (can use gluten-free) 

Mix until dough forms. Divide into 24 balls and press into mini muffin tins.

Filling

8 oz. cream cheese, softened

1/4 c. sugar

1/4 t. vanilla 

1 egg

Beat cream cheese, sugar, and vanilla with an electric mixer at medium speed until well blended. Add egg, mixing until blended. Spoon into shells. Bake at 325 degrees for 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool. Top with a dab of lemon curd or jelly. Keep refrigerated until ready to serve. 

Cooks notes: I make these with Bob’s Red Mill 1to1 gluten-free flour (the blue label) and they turn out great. 

Ginger Tea

Kenya

2 c. water
1 T. diced ginger root
5 t. black tea leaves
2 c. hot milk

Simmer ginger in water for 10 minutes. Add tea and simmer for 3-5 minutes more. Strain and add milk.

Tea Time Toffees (pecan tarts)

Crust
3 oz. cream cheese
½ c. margarine
1 c. flour

Mix; chill 1 hour. Divide into 24 balls and press into mini muffin tins. 

Filling
1 c. brown sugar
1 T. margarine
1 t. vanilla
1 egg
¾ c. chopped pecans 

Beat together; spoon into shells. (Do not overfill.) Bake at 325 degrees for 25 minutes.

Russian Tea Cakes (Snowballs)





1 c. margarine, softened

½ c. powdered sugar
1 t. vanilla
2 ¼ c. flour
¼ t. salt
¾ c. finely chopped nuts
extra powdered sugar

Mix together all except the extra sugar. Shape into 1 inch balls and place on cookie sheets. Bake at 400 degrees for 10 to 12 minutes. Roll in powdered sugar. Cool and roll in powdered sugar again. Makes 4 dozen.

Red Raspberry Creme

8 oz. Cool-Whip, thawed
6-8 oz. raspberry yogurt
1-2 cups red raspberries (fresh or frozen)

Combine ingredients. Serve chilled.

Recipe notes: This light, refreshing dessert is perfect for a Spring brunch or teaparty. It also tastes great on a cold, snowy evening when you are simply wishing for Spring.

Part of the secret of success in life is to eat what you like and let the food fight it out inside.  ~Mark Twain