In her book Tea Culture: History, Traditions, Celebrations, Recipes & More, Beverly Dubrin gives a history of tea while also presenting some tea recipes (and some recipes for snacks to go with the tea). Here are two delicious recipes we tested for our very own tea party.
Spicy Apple Tea
Makes 1 cup
Ingredients
- Equal parts water and fresh apple cider or bottled apple juice
- 1 spiced herb (rooibos) tea bag or 1 teaspoon loose tea per 8-ounce serving
- Cinnamon stick (optional)
Instructions
1. Bring water/apple cider mixture to boil. Remove from heat.
2. Add tea and steep for 3 to 5 minutes. Remove tea bag or strain, if using loose tea.
3. Serve immediately. For added sweetness, add a cinnamon stick to each cup of tea.
Marion’s Dream Bars
Makes about 30 bars
Ingredients for Crust
- ½ cup butter
- ½ cup brown sugar
- 1 cup flour
Ingredients for Topping
- 2 eggs
- 1 cup brown sugar
- 2 tablespoon flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sweetened coconut
- 1 cup chopped walnuts
- 1 teaspoon vanilla
Instructions
1. Preheat oven to 350° F.
2. Prepare crust by blending butter, sugar, and flour until they form a dough. Pat the dough into a 9×9-inch baking pan. Bake for 15 minutes until slightly brown.
3. Cool crust to room temperature.
4. Prepare topping by beating eggs lightly. Add brown sugar and beat well. Sift in the flour, baking powder, and salt. Stir to mix together.
5. Add coconut, walnuts, and vanilla to topping mixture. Pour batter over baked crust.
6. Bake at 350° F for 30 minutes. Test with toothpick or cake tester in middle of pan. If it doesn’t come out clean, continue baking for another 5 minutes, then test again. If the tester still doesn’t come out clean, bake for a further 5 minutes.
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now
