Inn-to-Tea

Sorry!  I forgot to post my last strawberry recipe!  I guess this one feels better to be posting now that the sun has decided to come out and play for today!

Our Mother’s Day Tea was wonderful – the tea menu was mouth watering…and we received many requests on several recipes.  The savories seemed to be the hit – three new sandwiches – one was a spicy cheese.  Yum.   We served Strawberry and Cream Black Tea.  This tea is our sneaky weapon.  It works wonders on the person who claims to not like tea – yet after one cup…many times become our most demanding tea guests to keep their cups full!!

We are gearing up for our Father Daughter Tea Date and Spring Porch Party!!  The Father Daughter Date – is for all ages.

I just listed all of our tea parties on the Missouri Tourism website – if you will be traveling in Missouri this summer this site has a great calendar to check the events all over the state.  www.visitmo.com

Enjoy!

Selena   www.annateashop.com

Strawberry Banana Float

• 1 cup (1/2 pint) strawberry ice cream softened
• 1 cup mashed strawberries
• 3/4 cup ripe mashed bananas
• 2 cup milk
• 1/4 cup orange juice
• 4 scoops strawberry ice cream

Blend ice cream, strawberries and bananas.  Gradually add milk & juice.  Pour into large glasses top with 1 scoop ice cream.  Yields 4 floats.

Happy Mother’s Day!!

Last Saturday, was our Mother’s Day Strawberry Fair Tea.  There were several new sandwiches and new desserts to try.  We hope everyone enjoyed their friends, relatives and mothers!

Our last Strawberry Recipe is given today – the main dessert from last Saturday.  Enjoy!  Don’t forget our Mother’s Day Sale continues online and in the store!  Details below…

Strawberry Pretzel Dessert

Crust:

• 2 tablespoons sugar
• 3/4 cup melted butter
• 2 cups crushed/pulverized pretzels

Mix together and press into 9 x 13 pan.  Bake 15 minutes at 350.  Cool.

Filling:

• 8 0z softened cream cheese
• 8 0z cool whip
• 2 cups miniture marshmellows
• 1/2 cup powdered sugar.

Mix powdered sugar and cream cheese. Fold in marshmallows and cool whip.  Spread over baked pretzel crust.

Topping:

• 6 oz strawberry jello
• 2 1/2 cups boiling water
• 16 oz package frozen strawberries.

Dissolve jello with water.  Stir in strawberries.  Chill till slightly thickened – spread over top of filling and chill.  Best if made day before serving.

Recipe given from Grandma Froetschner – 1983.

Mother’s Day Sale through May 8:

• Buy 3 oz of tea – receive 1 oz free
• Select tea pots 15-50% off regular price
• Free Shipping with online orders of $20.00 or more.  Code:  freeshipping

Mother's Day Strawberry Fair Tea - May 1, 2010 - Seating Times 10:30 & 2:30

“Frozen Strawberry Delight”    3 parts of super easy and super delicious!

Part 1

• 1/4 cup brown sugar
• 1 cup flour
• 1/2 cup butter

Mix first three ingredients, spread on cookie sheet.  Bake 10-12 minutes at 350.

Part 2

• 1 cup sugar
• 2 egg whites
• 1 package frozen strawberries (or fresh about 1 cup)

Beat next three ingredients for 15  minutes.

Part 3

• 1 tub of cool whip or non dairy whipped topping

Fold strawberry mixture into cool whip.  Crumble 1/2 of baked flour mixture in a 9 x 13 pan.  Fill with strawberry mixture.  Sprinkle top with remaining baked flour mixture.

Freeze and serve frozen!

A delicious dessert from one of Brenda’s sisters. Happy Tea Time!

Selena

Mother’s Day Strawberry Tea Party TICKETS

www.annateashop.com

Next tea party coming up….  Join us Father’s Day weekend for our Father Daughter Tea!

Byers' Choice Woman & Children selling Strawberries

I am copying this recipe from a very faded recipe card from Brenda’s mother – Gunilda Emily Ida Froestchner.  But I found a scribble from Brenda on the back of the recipe card.  She discovered this same exact strawberry bread recipe in the cookbook “The Tea Table”.  One of her favorite cookbooks – as it proves to be a tried and true tea resource.

Strawberry Bread

• 3 cups flour
• 1 teaspoon soda
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 2 cups sugar
• 2 cups strawberries or (2) 10 oz frozen packages
• 4 eggs well beaten
• 1 1/4 cup oil
• 1 1/4 cup chopped pecans

Sift dry ingredients into large bowl & make a well in center.  Mix remaining ingredients and pour into well.  Stir just enough to dampen all ingredients and pour into 2 greased/floured loaf pans.  Bake at 350 degrees for 1 hour.

Brenda began baking and cooking at age 10  growing up on the Kansas farm.  This recipe fed many a men during supper (lunch).  A hearty bread but delicate enough for a tea table.  We are planning a wonderful tea party for Mother’s Day!  Our Mother’s Day Strawberry Fair will be held on May 1, 2010.  Tickets available now.

Blessings to your day!

Selena

www.annateashop.com

With Easter this Sunday – I highly recommend this easy and delicious strawberry pie recipe.  I noticed strawberries are on sale right now!

Marilyn’s Strawberry Pie

• 1 1/3  cup sugar
• 1/2 cup cold water
• 1/4 cup cornstarch
• 3/4 cup water
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1/2 tablespoon margarine
• 1 quart sliced strawberries
• Drop red food coloring
• 9″ pie shell

Directions:  Boil sugar and 1/2 cup of water.  Mix cornstarch with 3/4 cup of water.  Add to boiling mixture.  Cook until clear.  Blend in salt, lemon juice, margarine, and food coloring.   Cool and pour over strawberries in 9″ pie shell.  Chill 3 hours.

Marilyn is a dear old friend of ours.  She would come and stay with our family for a couple of weeks every summer or we would go and stay at her farm.  After a full day of watching Brenda and Marilyn build, sew, paint, rug hook, or hammer out tin colonial and primitive crafts….Sarah and I always looked forward to this Strawberry Pie.  The recipe was easy enough to make for the little girls – without cutting into their crafting day!  I will never forget Marilyn’s farm kitchen.  It was the happiest array of red gingham and every kind of collectible or hand crafted strawberry decoration to be found!

From our family to yours – have a blessed Easter -

Selena

Compliment your Strawberry Recipes with Premium Strawberry Teas!

Strawberry and Cream Black Tea

Russian Black Tea with Strawberries and Raspberries

Strawberry and Cream Green Tea

Scarlett’s Romantic Tea (Strawberries and Chocolate!)

Happy St. Patty’s Day from Anna Marie’s Teas and Inn!

While Brenda is across the street setting up for the Celtic Tea – I thought I would re-post this delightful cookie recipe.  It is one of the best little cookies we’ve ever served at tea party – and one of the most requested recipes from the tea party guests.

You probably have these ingredients in your kitchen right now!

Irish Potato Cookies

• 1 lb butter
• 1 cup sugar
• 3 cups all-purpose flour
• 1 1/4 teaspoon vanilla
• 1 1/2 cups crushed potato chips
• powdered sugar

Preheat oven to 325 F.  Cream butter and sugar together with a mixer.  Add flour and vanilla.  Using your hands, blend in crushed potato chips.  Place heaping teaspoons of dough on a cookie sheet.  Bake for 12 minutes or until a light golden brown.  Refrigerate the cookies but do not freeze.  Dust with powdered sugar just before serving.  Makes 3 dozen cookies.

From:  A Year of Teas at the Elmwood Inn by Shelley and Bruce Richardson

MS walk in Liberty, April 24, 2010

How are you going to MOVE IT?

Walk MS is a simple, but incredible way for you to share in uniting with the Liberty community to make a powerful statement – to keep moving towards a cure.

Join Liberty’s walk on April 24, 2010.

Register yourself or form your own team at:

MSmidamerica.org or call 1-800-344-4867

23 community walks  One Destination.  A world free of MS.

The Terrace Suite

January 2010

What a wonderful way to head into the new year!  The Terrace Avenue Inn enjoyed celebrating 4 weddings with 4 couples!  We enjoyed each and everyone of them – and would love to share a little bit of their reviews of The Terrace Avenue Inn.  The cherished comments below are only a small picture of the blessings each of these honeymooning e couples were to us – and how we have been richly blessed by so many of our guests.

1/1/2010  Mathew and Caitlin

Married on Dec. 30th – the couple shared a cherished wedding ceremony with their closest family and best friends.  Creative and unique to only them – their wedding was a woodsy theme with their reception at the Islamorada Fish Company inside of Bass Pro including a well received hot cocoa bar!

“Thank you so much for making our stay so accommodating and fun!  We wanted a low key, relaxing honeymoon and got just that.  The food was great, the tea was wonderful, the bed was comfy, and the whirlpool was excellent!  We look forward to coming here for anniversaries and when we just need to get away.  The Terrace Avenue Inn was the perfect alternative to flying out to a cookie-cutter resort with honeymoon package that leaves a couple feeling more stressed than relaxed.”    Matthew and Caitlin

1/6/2010 Christopher and Ingrid

Beating the weather was a feat for them!  The morning of their wedding it was -21 degrees Fahrenheit!  Married by Ingrid’s father who is a pastor with the greeting and invocation by Ingrid’s grandfather who is also a pastor – the couple carefully planned a treasured evening wedding complete with a dessert/fruit/cheese reception and 7 piece jazz band.

“While most newly-married couples elect to stay at a mediocre “honeymoon suite” in a cheap off-the-interstate motel, Ingrid and I are both so grateful that we chose to stay in authentic luxury.   We will be sure to return when we can.  May God bless you as you have been a true blessing to us!  Thanks for introducing us to some fantastic new teas!”  Christopher and Ingrid

1/11/10   Tracy and Jonathan

High school sweethearts and currently juniors attending Southwest Baptist University, Jonathan and Tracy are a delight to the Lord.  Their future is to “serve the Lord where ever He leads them”.   Jonathan will graduate with a degree to work in Youth Ministry and Tracy will graduate with a degree in Art Education.

“Thank you so much for making our honeymoon absolutely amazing!  The whole suite is gorgeous and the bed is so luxurious!  Breakfast has been delicious every morning – my husband and I LOVE the tea.  A wonderful start to each day here.  Thank you again for being a part of such a memorable time our lives.  We hope to visit you again!”  Tracy and Jonathan

1/26/08 Kayla and Zach

Our very very first honeymooners! And my niece so I just had to share them!

Although, we have had several between we thank you all for staying with us at The Terrace Avenue Inn!

Gift Certificates are a wonderful wedding gift!  Remember us for your next wedding  -

Happy Valentine’s Day!!

Selena, Brenda, and Sarah

Matcha is an 800 year old, shade grown Japanese green tea. Made exclusively from the tips of the youngest tea plants. Ground into a fine vibrant-green powder. It is used for a delicious ingredient in recipes but is a delicious and extremely healthy drink. One of the highest natural antioxidant levels of any food on the planet!

Matcha Cookies

Subtly sweet shortbread cookie with a very pretty color!

• 1/2 lb unsalted butter, softened
• 1/2 cup sugar
• 2 cups all-purpose flour
• 2 teaspoons matcha powder
• 1 teaspoon Grand Marnier
• 1/2 teaspoon Oriental five Spices (blend of cinnamon, anise, ginger, nutmeg, and cloves)
• 1/4 teaspoon salt

In large bowl of an electric mixer, cream together softened butter and sugar until smooth. Add flour, matcha, 5-spice powder, salt and Grand Marnier. Blend on low until mixture just pulls together. Roll out thinly (1/8″ thick”) on parchment paper, place on sheet pan and chill for 20 minutes. With a sharp knife, cut into leaf shapes. (you may use a bay leaf about 2 1/4″ long as template)

Transfer shortbread to parchment lined or oiled sheet pan. Score a center vein into the ‘tea leaf’ very lightly. Bake at 300 degrees F until the cookies take on a dry powdery look. About 15 minutes. Let cool on a wire rack.

Makes 72 cookies. Recipe from Tea a Magazine Summer 2008

Interesting facts about Matcha

1. 70x the antioxidants of orange juice
2. 10x the nutrients of regular green tea
3. 8x the beta carotene of spinach

Just to name a few of the benefits:

• Raises energy
• Helps antibiotic and anti-viral activity
• Calms nerves
• Improves mental alertness
• Helps boost metabolism
• Helps maintain healthy cholesterol levels
• Supports strong immunity and healthy tissue
• Helps stabilize healthy blood sugar levels

Matcha and accessories are available at www.annateashop.com

A perfect Christmas Treat!!!

Butter Pecan Tartlets

• 1 3/4 cups all-purpose flour
  

  Butter Pecan Tartlets

• 1/2 cup butter softend
• 1/2 cup sugar
• 1 egg
• 1 teaspoon almond extract

Filling:

• 1 cup confectioners’ sugar
• 1/2 cup butter
• 1/3 cup dark corn syrup
• 1 cup chopped pecans
• 36 pecan halves

Preheat oven to 400 degrees.  In a large bowl, combine all tart shells ingredients.  Beat at medium speed, scraping bowl often, untkl mixture resembles coarse crumbles.

Press 1 tablespoon mixture into each cup of mini muffin pasn to form 36 (1 3/4 to 2 inch) shells. Bake for 7-10 minutes or until very lightly browned.  Remove from oven.  Reduce oven temperature to 350 degrees.

In a 2-quart saucepan, combine all filling ingredients except chopped pecans and pecan halves.  Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4-5 minutes) Remove from heat; stir in chopped pecans.

Spoon filling into baked shells, top each with pecan half.  Bake for 5 minutes.  Cool 20 minutes; remove from pans.

Makes 3 dozen tartlets.

Recipe from Southern Lady magazine November/December 2007.