Daily Archives: August 12, 2013

Chocolate chip date cake

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cake (Small)
Chocolate chip date cake
(From the kitchen of Tanya Chen)

1 cup of chopped dates
1 cup boiling water
1 tsp baking soda
Mix together and allow to cool

Preheat oven to 350 degrees.
Mix together in a large mixing bowl the following ingredients:
1 cup sugar
2 tbsp of cocoa powder
1/2 tsp of salt
1 cup of vegetable oil
2 eggs
1 tsp of vanilla flavoring

Beat until smooth then gradually add 1 3/4 cup of flour and the date mixture from above and beat for another 30 seconds. Pour into 9 x 13 baking dish or into muffin cups.  Before baking sprinkle 1/2 cup of sugar over the top of the batter then do the same with 1/2 c of chopped nuts and 1 cup of chocolate chips.  Bake large cake for 35 to 40 minutes.  Bake cupcakes for 26 minutes.

Cake can be served warm or cold.

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Posted in Afternoon tea, Cake, Desserts

Chilled green tea and honeyed cantaloupe soup

Posted on August 12, 2013 by | Comments Off on Chilled green tea and honeyed cantaloupe soup

IMG_8315 (Small)Chilled green tea and honeyed cantaloupe soup
(From the kitchen of Trudy Snell)

  • 3/4 cup cold water
  • 1 green tea bag
  • 6 cups cubed cantaloupe (about 1 medium)
  • 3/4 cup plain fat-free yogurt
  • 1/4 cup apricot nectar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • 6 tablespoons plain fat-free yogurt
  • Lime peel twists
 Directions
 
1. In a small saucepan bring the water just to boiling. Remove from heat. Add tea bag to hot water; steep for 2 minutes. Remove and discard tea bag.
 
2. In a food processor or blender combine half of the cantaloupe, half of the 3/4 cup yogurt, and half each of the apricot nectar, ginger, honey, lime juice, and brewed tea. Cover and process or blend until smooth. Transfer to a large bowl. Repeat with the remaining half of the ingredients. Stir into processed mixture in bowl. Cover and chill soup in the refrigerator for at least 2 hours.
 
3. Ladle soup into chilled bowls. Garnish each with 1 tablespoon yogurt and a lime peel twist.
 
Nutrition Facts (Green Tea and Honeyed Cantaloupe Soup)

  • Servings Per Recipe 6,
  • cal. (kcal) 99,
  • chol. (mg) 1,
  • carb. (g) 22,
  • fiber (g) 2,
  • sugar (g) 21,
  • pro. (g) 4,
  • vit. A (IU) 5394,
  • vit. C (mg) 61,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 40,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 63,
  • Potassium (mg) 577,
  • calcium (mg) 111,
  • iron (mg) 1,
  • Fruit () 2,
  • Lean Meat () 1,
  • Mark as Free Exchange () 0,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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Posted in Afternoon tea, Soups

Strawberry blueberry scones

Posted on August 12, 2013 by | Comments Off on Strawberry blueberry scones

IMG_8330 (Small)Strawberry blueberry coconut scones
(From the kitchen of Menie Lee)

Makes 8. Takes about 50 min. to make.  Best served the day they’re baked.

1 3/4 cups all-purpose flour
1 cup sweetened flaked coconut
1/4 cup sugar
1 Tbsp baking powder
1 Tbsp grated lemon peel
1/2 tsp salt
3/4 cup heavy cream
2 large eggs
1 c. fresh strawberries, diced
1 c. fresh blueberries
2 Tbsp sugar

Good with: softly whipped cream and sprinkling of coconut.  Serve with lemon curd and Devonshire cream.

1.  Heat oven to 375F.  Coat a large (14-in) baking sheet with nonstick spray.

2.  Mix first 6 ingredients in a large bowl.  In a small bowl, use a fork to blend cream and eggs.  Pour over flour mixture, add strawberries and stir just until mixed and dough clumps together.  Scrape onto center of prepared sheet.  Pat into a 9-in. round (dough is very sticky).  Sprinkle with the 2 Tbsp sugar.  Coat a long knife with nonstick spray; cut round into 8 wedges (don’t separate wedges).

*Bake in a greased muffin pan or drop the dough one large tablespoon at a time to make individual scone rounds, instead of the one large round.

3.Bake 30 to 35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean (berries will caramelize on baking sheet).

Serve warm or at room temperature.  290 calories per scone.  Enjoy!

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Posted in Afternoon tea