MISSION, KS--(Marketwire - Oct 4, 2012) - (Family Features) Looking for a new way to entertain this year? Try a tea party. This seasonal soirée from the celebration experts at Wilton is casual, colorful and delicious.
First, the tea. Every tea enthusiast knows that a great brew starts with fresh, cold, high-quality water -- filtered or bottled is preferred over tap water. Using a tea kettle, like Copco's Red Delicious Apple Tea Kettle -- complete with a playful design and bright harvest colors -- is the best way to heat water to the correct temperature. The kettle's plug-in harmonic whistle lets you know when water is just boiling. Offer a selection of tea bags to easily display a variety of unique flavors. Include a classic like Earl Grey alongside several choices with citrus, fruit or floral notes.
Next, the sweets. This trio of ideas from the Wilton Test Kitchen features favorite fall flavors that pair perfectly with a cup of tea -- whether it's tea for two or quite a few.
|Apple Hazelnut Linzer Cookies|
|2||cups all-purpose flour|
|2/3||cup finely ground hazelnuts (about 2 oz.)|
|1/4||teaspoon ground nutmeg|
|1||cup (2 sticks) butter, softened|
|2/3||cup granulated sugar|
|1/2||teaspoon pure vanilla extract|
|1/2||cup apple butter|
|Red Icing Color, optional|
|Confectioners' sugar, optional|
In small bowl, combine flour, hazelnuts, nutmeg and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until combined. Form dough into 2 disks, about 1 in. thick; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
On floured surface, roll out dough 1/8-in. thick (keep dough in refrigerator until ready to roll). Using square Linzer Cutter, cut half of the dough with 3-in. cutter and place on prepared pan. Cut remaining dough with 3-in. cutter with insert; transfer to second baking sheet. Form scraps into a disk, chill at least 30 minutes and reroll.
Bake 7-9 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove to cooling grid and cool completely. Tint apple butter with red icing color, if desired. Spread whole cookies with apple butter; if desired, lightly dust cookies with cut-outs with confectioners' sugar and gently sandwich cookies together.
Makes about 32 sandwich cookies.
|Cinnamon Glazed Apples|
|3||medium Granny Smith apples|
|3/4||cup apple juice|
|1||jar (3 oz.) Cinnamon Drops Sprinkles|
|1/4||cup firmly-packed brown sugar|
|1||tablespoon chopped walnuts, toasted|
|Pinch of salt|
|4||oz. (1/2 8-oz. package) cream cheese, softened|
|2||tablespoons confectioners' sugar|
|Pinch nutmeg (optional)|
Preheat oven to 350°F.
Cut a small amount off top and bottom of each apple so it will stand up. Cut apple in half horizontally. Scoop out core, leaving about 1/4 in. at the edges. Do not core all the way to the end of the apple. Pour juice and cinnamon drops into the bottom of a 9 in. square baking dish. Arrange apple halves in baking dish. In small bowl, stir together brown sugar, walnuts, raisins and salt. Pack about 2 tablespoons of mixture into hollowed core of each apple.
Bake 40-45 minutes, basting with juice every 10 minutes, until apples are easily pierced with a fork. Cool.
In small bowl, beat cream cheese with electric mixer until creamy. Add confectioners' sugar and nutmeg; beat until smooth. Pipe onto cooled apples, or along side of plate.
Makes 6 servings.
|Harvest Sweet Potato Cakes|
|1-3/4||cups all-purpose flour|
|2||teaspoons ground cinnamon, divided|
|1||teaspoon baking soda|
|3/4||teaspoon baking powder|
|1/2||teaspoon ground nutmeg, divided|
|1/4||cup (1/2 stick) unsalted butter, softened|
|1||cup granulated sugar|
|1||can (15 oz.) sweet potatoes, drained and mashed (about 1 cup)|
|1||bag (12 oz.) white Candy Melts candy, melted|
|Assorted Autumn sprinkles and colored sugars|
Preheat oven to 350°F. Spray Autumn Harvest Pie Pan with vegetable pan spray.
In medium bowl, combine flour, 1 teaspoon cinnamon, baking soda, baking powder, salt, and 1/4 teaspoon nutmeg. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with sweet potatoes and buttermilk, mixing thoroughly after each addition. Fill pan with 1-1/2 tablespoons batter (about 1/2 full), spreading batter to edges of cavities.
Bake 7-9 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely before decorating.
In small bowl, combine melted candy with remaining cinnamon and nutmeg. Dip half of each single (not sandwiched) cake into candy mixture; add sprinkles and sugars. Place on parchment paper until set.
Makes about 24 cakes.
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