The Indigo Tea Shop
4 oz. mascarpone sweet cheese
1 cup heavy whipping cream
1 tsp. vanilla
2 Tbsp. sugar
PLACE ingredients in a large bowl and beat on high until the mixture holds its shape and resembles softly whipped cream. Cover and refrigerate until serving time. Yields 1½ cups.
6 oz. cream cheese, softened
2 Tbsp. strawberry preserves
10 slices thin white bread
COMBINE cream cheese and strawberry preserves. Using a small, round cutter, cut 3 rounds out of each slice of bread, discarding the crusts. Spread half the rounds with the cream cheese mixture, then top with the remaining bread rounds. Yields 15 tea sandwiches.
½ cup water
2 cups potatoes, diced
1 cup carrots, sliced
1 cup celery, chopped
1 tsp. salt
¼ tsp. pepper
2 cups cream-style corn
1½ cups milk
2⁄3 cup Cheddar cheese, grated
IN saucepan, combine water, potatoes, carrots, celery, salt, and pepper. Cover and simmer for 10 minutes. Add cream-style corn and simmer for an additional 5 minutes. Add milk and grated cheese and stir until heated through (do not boil). Yields 4 servings.
1 cup onions, chopped
1 cup Bisquick
4 eggs
½ cup oil
½ cup Parmesan cheese, grated
¼ tsp. salt
3 to 3½ cups grated zucchini
PREHEAT oven to 350 degrees. Mix all ingredients except zucchini in a bowl. Add zucchini last and stir gently. Pour into a buttered 9-inch pie plate. Bake about 30 to 40 minutes until golden brown. Yields 4 servings.
3 egg whites
½ tsp. vanilla
Dash of salt
¾ cup sugar
¾ cup chocolate wafers, crumbled
½ cup chopped walnuts
Whipped cream or Cool Whip for topping
PREHEAT oven to 325 degrees. Beat egg whites, vanilla, and dash of salt until mixture yields soft peaks. Gradually add in ¾ cup of sugar, then beat to stiff peaks. Fold in ¾ cups of crumbled chocolate wafers and ½ cup chopped walnuts. Spread mixture in a buttered 9-inch pie plate. Bake for 35 minutes. Cool torte well, then top with whipped cream. Chill for at least 3 hours before serving. Yields 6 servings.
1 French baguette
Butter as needed
1 jar fig jam
8 oz. prosciutto ham
1 pear, sliced into very thin slices
Bibb lettuce
Salt and pepper to taste
SLICE a French baguette lengthwise. Spread the bottom half with butter and the top half with fig jam. On bottom half, layer on prosciutto ham, sliced pears, and Bibb lettuce. Season with salt and pepper. Add top to sandwich and cut into pieces. Yields approximately 9 to 10 pieces.
2¼ cup all-purpose flour
½ cup sugar
1 Tbsp. baking powder
½ tsp. salt
¼ cup butter
2 eggs
¾ cup heavy cream
1 tsp. grated orange peel
¾ cup cranberries, fresh or frozen
PREHEAT oven to 425 degrees. Combine flour, sugar, baking powder, and salt. Cut in butter until mixture is coarse and crumbly. Mix eggs, cream, and orange peel in a separate bowl. Add egg mixture to flour mixture. Add cranberries and combine gently. Turn dough out onto a floured work surface and pat into a circle, kneading as little as possible. Cut into 12 rounds or wedges and place on a greased baking sheet. Bake for 14 to 16 minutes or until golden brown. Yields 12 scones.
2 cups flour, sifted
2 Tbsp. sugar
3 tsp. baking powder
½ tsp. salt
½ cup butter
1 egg, beaten
2⁄3 cup milk
Strawberries or blueberries
PREHEAT oven to 450 degrees. Mix together flour, sugar, baking powder, and salt. Cut in butter until mixture becomes coarse. Combine egg and milk, and add to dry ingredients, stirring only to moisten. Spread mixture in greased 8-inch-by-8-inch baking pan. Bake for 16 to 18 minutes. Cool for 5 minutes, then cut into squares and remove from pan. Serve warm, topped with strawberries or blueberries. Yields 9 squares.
1 cup grated apples
¼ cup minced celery
½ cup finely chopped walnuts
¼ cup mayonnaise, or as needed
12 slices cinnamon-raisin bread
MIX together apples, celery, walnuts, and mayonnaise. Cut crusts off 12 slices of bread and butter the bread. Spread apple-walnut mixture on 6 of the slices. Top with the other 6 slices and cut in half diagonally. Yields 12 tea sandwiches.
4 Tbsp. oil
1 medium onion, chopped
6 oz. beef strips
2 Tbsp. flour
Salt and pepper to taste
1 lb. mushrooms, sliced
¼ cup sour cream
HEAT 2 Tbsp. oil in a large skillet. Add onions and cook until soft. Set aside. Coat beef strips with flour, salt, and pepper. Add another 2 Tbsp. oil to skillet and cook beef strips over medium-high heat for about 4 minutes. Set aside strips. Add mushrooms to skillet and cook. Add cooked onions and cooked beef strips to mushrooms, stirring gently. Add sour cream and warm it—do not overcook as it will separate! Serve beef Stroganoff over buttered noodles or rice. Yields 2 to 3 servings.
2½ cups all-purpose flour
½ cup sugar
2 tsp. baking powder
½ tsp. salt
½ cup butter, softened
¾ cup sour cream
1 egg
½ tsp. vanilla
1 cup chocolate chips
PREHEAT oven to 375 degrees. Combine flour, sugar, baking powder, and salt. Cut in butter until mixture is crumbly and coarse. In another bowl, combine sour cream, egg, and vanilla. Add sour cream mixture to flour mixture and stir until moistened. Stir in chocolate chips. (If mixture seems dry, add a little cream.) Place dough on lightly floured surface and gently knead 8 or 10 times. Divide dough into halves and pat each half into a 7-inch circle. Place each circle on a large, greased baking sheet. Score each circle into 6 wedges, but do not separate. Bake 25 to 30 minutes or until scones are lightly browned. Cool 10 minutes, and then gently separate scones. Yields 12 scones.