Mint Nut Tea Bread
An herb garden tea party is fun to have outside in the garden or on the porch or patio during the spring.
Serve Herbal Tea Blend (recipe below), Salmon & Dill Tea Sandwiches (page 42), Stuffed Cherry Tomatoes (page 48), Rosemary Mini Scones (page 31) with Herb Butter (page 34), Mint Nut Tea Bread (recipe below) and Lavender Tea Cookies (page 73).
Herbal Tea Blend
2 teaspoons dried sage leaves
1 teaspoon dried thyme leaves
1/2 teaspoon dried lemon peel
Combine all ingredients and store in an airtight container away from heat and light.
To prepare: Place 1 to 1-1/2 teaspoons of tea blend in a warmed teapot for each cup of water needed. Pour boiling water over tea and steep 3 to 5 minutes. Stir and strain into cups.
Sweeten with honey or sugar and serve with lemon slices.
Mint Nut Tea Bread
1-1/4 cups all-purpose flour
1/2 cup brown sugar, firmly packed
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup applesauce
2 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon dried mint or 1 tablespoon fresh mint, chopped
Preheat oven to 350°. Lightly grease and flour a small loaf pan (8” X 4”). In a large bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon and nuts. In a separate bowl, blend together applesauce, oil, mint and egg. Add to flour mixture, stirring until well blended.
Pour into prepared loaf pan and bake for 30-35 minutes or until done. Turn out onto wire rack to cool. To serve, slice into 1/2” slices. Cut each slice into four rectangles.
This cookbook has 60 recipes for all the treats you’ll need for an afternoon tea party, plus 15 creative ideas for theme tea parties, with suggestions for invitations, activities, decorations and party favors. Size: 5.5” X 85”, paperback, 108 pages. $8.95. E-Book: $2.99
Order this book from Amazon.com
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