Category Archives: Afternoon tea

Stuffed mushroom caps

Clean mushrooms of dirt.  Break off stems from mushroom caps (white mushrooms or baby bellas).  Using a spoon, stuff mushrooms with Stonemill Kitchens Spinach & artichoke parmesan dip  Place mushrooms about 1″ apart on a baking sheet.  Bake in a pre-heated 400 degree oven until tops are browned.  Serve immediately.

Both the mushrooms and Stonemill Kitchens dip can be found at Costco in the refrigerated sections.

Classic shortbread (by Lucy Ross Natkiel)

1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1 cup flour (unsifted)
1/4 teaspoon vanilla (optional)

Using the back of a large spoon or electric mixer, cream the butter until it is light. Cream in the powdered sugar, then the vanilla.  Now work in the flour.  Knead the dough on an unfloured board until nice and smooth.  Spray the shortbread pan very lightly with a non-stick vegetable oil spray.  Put the ball of dough in the middle of the pan, and working out from the center, firmly press the dough into the pan.  Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until it is lightly browned.  Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.

Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board.  If the
shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board.  This should loosen
the shortbread and it should drop out.  Cut the shortbread into serving pieces while it is still warm.

For other shortbread recipes by Lucy Ross Natkiel, visit:

Petit fours

For printable version, click here
(From the kitchen of Judy Wong)

Lady Judy's purple petit fours

1 box Pillsbury cake mix (white or yellow)
Filling of your choice (Bavarian, lemon cream)
1 lb. tub of truffle icing
Buttercream icing (optional)

 Make cake as directed on cake mix.  Pour batter into jelly roll pan.  Bake as instructed.

After baking, flip cake to cool; cut in half.  Fill the top of one of the halves with filling.  Then top with second half of the cake.  Wrap in plastic wrap and freeze (several hours or overnight).  When ready to dip cake, trim off ends.  Use serrated knife to cut into 1″ x 1″.

Melt truffle icing in microwave.  Truffle icing burns easily – know your microwave!  Estimated time of microwaving a full tub of truffle icing is usually 30 seconds, but start with 15-20 seconds if you’re not sure about your microwave.  After microwaving, if not completely melted, stir and microwave (even less time) again.

Before dipping each cake square, trim if necessary so that sides are straight.  Skewer bottom of cake, dip, and let excess icing drip.  Then lift cake with fork; remove skewer, twisting as you’re pulling it out.  May need to clean fork and skewer periodically.  Can add color to white truffle icing (use gel paste and not the liquid food colorings).  Melt the truffle icing first and then add the gel paste.  If cake gets soft after dipping for awhile, stick the cake back in the freezer for a few minutes.  Don’t want cake to crumble.  When petit four is set, take paring knife and trim off excess icing from bottom of “feet” of petit four.

Optional:  To decorate, use buttercream icing; keep it simple. Can use small paper cupcake holders to hold the petit four.  Can keep out at room temperature for a couple of days.  Need to refrigerate if longer, keeping in mind that chocolates will condensate in the refrigerator.

Note: If using a colored filling (ie, raspberry, strawberry), it will show through the white truffle icing.  Truffle icing, cake fillings and buttercream icings are available at Do It With Icing.