Favorite Recipes from the Indigo Tea Shop
Favorite Recipes From
The Indigo Tea Shop
Pumpkin Muffins
3? cups all-purpose flour
3 cups sugar
2 tsp. baking soda
1⒈／⒉ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup oil
4 eggs
⒉／⒊ cup water
2 cups pumpkin (canned)
Preheat oven to 350 degrees. In large bowl, mix together flour, sugar, baking soda, salt, cinnamon, and nutmeg. Now stir in oil, eggs, water, and pumpkin and mix well. Fill well-greased muffin tins ? full. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Yields 12 muffins.
Sun-Dried Tomato Tea Sandwiches
⒈／⒉ cup sun-dried tomatoes, drained of oil
8 oz. cream cheese
8 slices bread
Place sun-dried tomatoes in food processor and blend until chopped fine. Add the cream cheese and puree. Spread mixture on 4 slices of bread and top with remaining bread. Slice off all crusts, then cut each sandwich into 4 quarters. Yields 16 tea sandwiches.
Haley’s Easy Turkey Meat Loaf
1⒈／⒉ lb. ground turkey, uncooked
⒈／⒉ green pepper, diced
⒈／⒉ red pepper, diced
1 egg
⒈／⒉ cup breadcrumbs
Preheat oven to 350 degrees. In a large bowl, gently mix together turkey, green peppers, red peppers, and egg. Add the breadcrumbs and lightly mix. Place turkey mixture in greased loaf pan and bake for approximately 40 minutes. Yields 4 servings. (Note: Before baking, you can also top meat loaf with ketchup and brown sugar to taste.)
Ricotta and Cream Cheese Cannoli Filling
Ricotta cheese, 16 oz. dry and strained
1 cup heavy cream
1 cup powdered sugar
⒈／⒉ cup cream cheese
⒈／⒉ tsp. vanilla extract
Cannoli shells (store-bought)
Make sure your ricotta cheese has been strained overnight so it’s not too wet. Crumble your ricotta cheese into a mixing bowl, then add cream, powdered sugar, cream cheese, and vanilla extract. Mix on low speed until well combined. Fill 6 cannoli shells with filling. Refrigerate until ready to serve. Yields 6 desserts.
Super Easy Cake Mix Cookies
1 package cake mix (any flavor)
1 egg
⒈／⒋ cup oil
⒈／⒋ cup water
1 cup nuts, chopped
1 cup raisins or chocolate chips
Preheat oven to 350 degrees. In large bowl, combine cake mix, egg, oil, and water. Beat until well blended. Stir in nuts and your raisins or chocolate chips. Drop by teaspoon onto a greased cookie sheet—about 1 inch apart. Bake for 15 minutes or until golden brown. Yields about 4 dozen cookies.
Drayton’s English Crumpets
1 package active dry yeast
1 tsp. sugar
⒈／⒋ cup warm water
? cup milk, room temperature
1 egg
4 Tbsp. butter, melted
1 cup all-purpose flour
⒈／⒉ tsp. salt
In large bowl, combine yeast, sugar, and warm water. Let mixture sit for 15 minutes, until bubbly. Blend in milk, egg, and butter. Now add flour and salt and beat until smooth. Cover and let stand in warm place for 45 minutes until dough doubles in size. Using crumpet rings on a buttered, low-heat griddle, pour batter into crumpet rings. Let cook about 7 minutes until holes appear and tops are dry. Remove rings and flip crumpets to other side and brown lightly. Yields 8 to 10 crumpets. (Note: Serve crumpets warm with butter and jam.)
Baked Mozzarella Bites
⒈／⒉ cup fine breadcrumbs
⒈／⒋ tsp. ground cumin
⒈／⒋ tsp. ground red pepper
⒈／⒋ tsp. salt
1 package mozzarella cheese, 8 oz.
1 egg, beaten
Mix together breadcrumbs, cumin, red pepper, and salt in bowl. Cut mozzarella into ⒈／⒉-inch cubes. Dip cubes into beaten egg mixture, then into breadcrumb mixture. Chill in refrigerator for 2 to 3 hours. Preheat oven to 350 degrees and place mozzarella bites on cookie sheet. Bake 5 to 7 minutes or until cheese begins to melt. Yields 3 dozen. (Note: These are delicious dipped in warm tomato sauce.)
Cinnamon Scones
2 cups all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. ground cinnamon
? tsp. salt
6 Tbsp. butter, cold
⒈／⒉ cup cream
1 egg
1 tsp. vanilla extract
1 cup cinnamon chips
Preheat oven to 375 degrees. In a large bowl, add flour, sugar, baking powder, cinnamon, and salt. Stir to combine. Add butter to mixture, cutting into the dry ingredients until there are only coarse crumbs of butter. Add cream, egg, and vanilla and stir again. Now add cinnamon chips and stir until well incorporated. Place dough on well-floured surface and form into a round circle about 10 inches in diameter. Cut dough into 8 equal-sized scones. Place scones on well-greased baking sheet and bake for 16 to 20 minutes or until scones look well-set. Yields 8 scones. (Note: Best served warm topped with butter, Devonshire cream, or jam—or use all three!)
Haley’s Heartwarming Tomato Bisque
1 Tbsp. butter
1 Tbsp. olive oil
1 onion, medium size, diced
1 carrot, diced small
2 cloves garlic, smashed and peeled
Can of whole tomatoes, 28 oz.
1 cup water
1 tsp. salt
? tsp. black pepper
1 tsp. dried basil
⒈／⒋ cup cream
Heat butter and olive oil in large saucepan over medium heat. Add onion, carrot, and garlic. Sizzle and stir for 5 minutes. Add tomatoes, water, salt, pepper, and basil. Bring to a boil while stirring, then reduce heat and simmer for 15 minutes. To finish soup, remove from heat and stir in cream until well blended. Reheat to simmer and serve. Yields 4 servings. (Note: Top bisque with shredded cheese or croutons to make it extra special.)