2015 Christmas Tea Recipes

Per your request, here are several recipes which were served at the 2015 Christmas Tea.

You may also download the recipes in a Microsoft Word .docx file by CLICKING HERE.

Thanks to all of you who attended the event and helped make it a success!

-Jane and Cindy

Creamy Dill Cucumber Toasties

Prep Time:  15 minutes                                                                                                 Servings:  12


1              (8 ounce) package cream cheese, softened

1              (.7 ounce) package dry Italian-style salad dressing mix

½             cup, mayonnaise

1              French baguette, cut into ½ inch thick circles

1              cucumber, sliced

2               teaspoons, dried dill weed ***


1.  In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.

2.  Spread a thin layer of the cream cheese mixture on a slice of bread and top with a slice of cucumber.  Sprinkle with dill.

3.  Repeat with remaining ingredients

***  the version of this recipe served at the 2015 Christmas Tea used seasoned salt in place of dill weed. 

Cranberry-Pecan Sugar Cookies

Prep Time:  15 Minutes + Refrigeration and baking time                               Servings:  Makes approx.  4 dozen cookies


1              package Betty Crocker or Pillsbury refrigerator sugar cookie dough ***

½             cup chopped dried cranberries

½             cup chopped pecans

1              6 oz. package white chocolate chips


1.  Bring cookie dough to room temperature.

2.  With your hands, incorporate the cranberries and pecans into the dough.

3.  Form the dough into a roll about 1½” in diameter and refrigerate until firm.

4.  Cut into ¼” slices and place on a cookie sheet.

5.  Follow the baking instructions for time and temperature on the package or until cookies are set with slightly golden edges.  Cool cookies on a wire rack.

6.  Melt the white chocolate in a bowl in the microwave in 30 second intervals until smooth.

7.  Dip half of each cookie in the white chocolate and allow to cool.

***  the version of this recipe served at the 2015 Tea Party used Betty Crocker cookie dough .

Peanut Pretzel Toffee Bark

Prep Time:  10 minutes + 15 min. cooking time and chilling                         Makes:  1½ LBS.   


2              teaspoons plus 1 cup butter, divided

2/3         cup honey-roasted peanuts, coarsely chopped

½             cup miniature pretzels, coarsely chopped

1              cup sugar

2              tablespoons water

1              tablespoon honey

1              cup (6 ounces) 60% cacao bittersweet chocolate baking chips

---           Sea Salt (optional)


1.  Line bottom of a greased 9-in. square baking pan with foil; grease foil with 2 teaspoons butter.  Sprinkle peanuts and pretzels onto foil.

2.  In a large heavy saucepan, combine sugar, water, honey and remaining butter; bring to a boil over medium-high heat, stirring constantly.  Cook 4 minutes without stirring.  Stirring constantly, cook 2-3 minutes longer or until the mixture is caramel-colored (a candy thermometer should read 300 degrees for hard-crack stage).  Remove from heat.  Immediately pour over chopped peanuts and pretzels.

3.  Sprinkle with chocolate chips; let stand until chocolate begins to melt.  Spread evenly.  If desired, sprinkle with salt.  Cool 15 minutes at room temperature.  Refrigerate until set, about 30 minutes.

4.  Break toffee into pieces.  Store between layers of wax paper in an airtight container.

Grand Marnier Cranberry Pound Cake

Prep Time:  20 Minutes + 55 min. baking time + cooling                                                Servings:  16 


2              cups dried cranberries

½             cup Grand Marnier (orange liqueur)

½             cup butter, softened

1              package (8 ounce) cream cheese, softened

2              cups sugar

4              large eggs

2              teaspoons vanilla extract

3              cups all-purpose flour

1              teaspoon baking powder

½             teaspoon salt

½             teaspoon baking soda

¾             cup (6 oz.) orange yogurt


2              teaspoons Grand Marnier (orange liqueur)

1¼- 1½ cups confectioners’ sugar


1.  Preheat oven to 350 degrees.  Grease and flour a 10-in. fluted tube pan.

2.  In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave on high just until heated through.  Cool slightly.

3.  In a large bowl, beat butter, cream cheese and sugar until blended.  Add eggs, one at a time, beating well.  Beat in vanilla.  In another bowl, whisk the flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well.  Drain cranberries; fold into batter.

4.  Transfer batter to pan.  Bake 55-65 minutes or until a toothpick in center comes out clean.  Cool cake in pan 10 minutes before removing to a wire rack to cool.

5.  In a small bowl, mix the Grand Marnier and enough confectioners’ sugar to reach drizzling consistency.  Spoon over cake.