After you've spruced up your home with your fall seasonal decor, invite a few friends over for an afternoon tea. A few great nibbles, a selection of teas, 1 pumpkin recipe and good conversation are the needed ingredients to celebrate the new season.
EGGS SALAD TEA SANDWICHES
5 hard boiled eggs sliced
1 ½ tablespoons yellow mustard
½ cup of chopped celery
¼ cup chopped green onions
¼ teaspoon Herbes de Provence
¼ teaspoon dried dill
Salt and pepper to taste
¼ cup Mayo
Slices of firm sliced sour dough bread
With a fork, mix/fold in all ingredients, salt/pepper to taste. Spread into bread, add second piece. Remove crusts. Cut sandwich into bit size pieces.
TURKEY ROLL UPS
Sliced deli turkey breast
*Compound butter with fresh thyme, cayenne pepper, salt, black pepper
Canned cranberry sauce
Fine shredded cheddar cheese
Gluten Free Wraps
With wrap on cutting board, add a thin layer of butter, turkey, cranberry, spinach, cheese. Slowly, but tightly roll wrap up. Cut into 1.5 inch sections, secure with toothpick if needed.
*Butter. Allow butter stick to get to room temp. Add fresh thyme, cayenne, approx. 1/8 teaspoon, salt and pepper to taste. Mix till blended.
MINI PUMPKIN SCONES
1 Tablespoon butter
1 cup canned pumpkin
1/2 cup sugar
1/8 teaspoon salt
2 cups flour, self-rising
1. Grease mini cupcake tin. (Wilton has these. You can purchase at Target or Wilton store.)
2. Cream together the butter and sugar until light and fluffy. Add egg and beat well.
3. Add pumpkin, flour and salt and fold in.
4. Scoop into mini cupcake tins and bake at 425 degrees F. until well risen and golden on top (about 12 minutes).
Use fork to drizzle.
For the plain glaze:
1 cup + 1 Tablespoon powdered sugar
2 Tablespoons half & half
Melt ½ cup of chocolate morsels in glass bowl in microwave for 1 minute.
Gold Dusted Chocolate Dipped Salted Caramels
Luster Dust by WILTON (Michaels)
Candy melts by WILTON (Michaels)
Candy cup papers (Michaels)
Instructions: Use your favorite recipe to make caramels or purchase store bought. Dip bit size portions into heated chocolate (follow package instructions) using fork, tap to remove excess chocolate on side of pot, bowl -place on cooling rack. Refrigerate to cool. Using small paint brush, decorate by brushing luster dust on top of each candy. Serve in paper cups.