Wildwood Cottage Tea Room, LLC
A Neighborhood Tea Room & Greeting Card Shop
Recipes
Scones and Accompaniments
Wildwood Cottage Crème Scones
2 C flour
1 T baking powder
¼ C sugar
½ t salt
5 T chilled unsalted butter, cut into 5 slices
1 C heavy cream
Mix flour, baking powder, sugar and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough begins to form. Separate dough into balls and flatten to about 3/4 inch. Place scones onto sprayed baking sheet. Bake at 425 degrees for 7-8 minutes until just turning golden brown. Makes approximately 10 scones, depending on your add-ins (see below).
Scone Flavor Variations:
Berry (Fresh): Carefully fold rinsed and dried fresh berries into fully mixed dough. You may also poke berries into dough after forming ball and flattening. This is especially helpful for soft berries like raspberries.
Cherry Amaretto Scone: Reduce cream by 1/4 and add 1/4 C amaretto liqueur. Fold in 1/4 C chopped maraschino cherries, cherry chips, and/or white chocolate chips.
Cranberry: Substitute ¼ C canned whole cranberry sauce for ¼ C of the cream.
Lemon or Orange: Add 2t lemon/orange zest and/or 2t extract
Peppermint: Add 2t peppermint extract and 1/3C chopped Peppermint Andes Mints.
Pumpkin: Substitute ¼ C canned pumpkin for ¼ C of the cream. Add 2t pumpkin pie spice.
Snickerdoodle: Add 1t cinnamon to recipe and sprinkle cinnamon & sugar on top before baking.
Jams & Jellies: Substitute ¼ C favorite jam or jelly for ¼ C of the cream.
Add-Ins 1/4C: Chocolate (or any flavor) Chips, Coconut, Nuts, Dried Fruit, etc
"Cottage" Cream (our version of Clotted Cream)
1 C heavy whipping cream
16 oz mascarpone at room temperature
8 oz philadelphia whipped cream cheese
1/2 C powdered sugar
2 t lemon juice
2 t vanilla
Whip cream into soft peaks. Add sugar and mascarpone. Beat until combined and fluffy. Add in Philly Whip, lemon juice, vanilla, and combine. Makes 42 ounces. Store in refrigerator for 1 week or in freezer up to 1 month.
Lemon Curd
1 T fresh lemon zest
4 lemons
1-1/4 C sugar
4 eggs
12 tablespoons cold unsalted butter, cut into 1T slices
Zest the rind of lemons and set aside. Juice the 4 lemons (about 1/2 C) and set aside.
Using an electric mixer, beat together sugar and eggs until light and fluffy (+- 2 min). Add in the lemon juice.
Note: The success of your lemon curd resides in extreme patience during the next step:
Pour the lemon mixture into a saucepan and cook over med-low heat while stirring constantly. Gradually add the butter one tablespoon at a time, waiting till it completely melts before adding the next piece of butter. Keep stirring until all of the butter is melted and combined with the egg mixture (+-20 min). Raise the heat to medium and continue to cook and stir the mixture until it is thickened (+-5 min). Stir in the lemon zest. Remove from heat and let cool to room temperature.
Pour mixture into clean dry containers and cover tightly. Store in the refrigerator for 1 week or freezer for up to 1 month.
Tea Sandwiches and Savories
Cucumber Tea Sandwiches
1 cucumber peeled and sliced about 1/8" thick (use paper towels to remove excess moisture)
1 8 oz tub Philadelphia WHIPPED Cream Cheese
1 clove pressed garlic
1 loaf white bread
Press garlic into whipped cream cheese at least 2 hours ahead of time to give flavors time to meld. Spread a thin layer of cream cheese on both sides of bread. Place one layer of cucumber slices on one slice of bread. Add top bread slice. Cut off crusts. Cut in half and then into triangles.
Chicken Salad – Caesar Style
CHICKEN SALAD
1 C rotisserie chicken
1 T caesar dressing* (see below)
1 t whipped butter with Caesar dressing (see below)
1 T chopped cashews
1 T chopped (handmade) croutons
CAESAR DRESSING*
¼ C lemon juice
¼ t coarse ground pepper
2 pressed garlic cloves
1 t sugar
1 t Dijon mustard
¼ c grated parmesan cheese
¾ c oil
Mix all together.
WHIPPED BUTTER SPREAD*
½ C Challenge (tub) butter with 2 t dressing.
(helps hold chicken together).
Cheddar Walnut on Rosemary Cracker
3 ounces cubed or shredded cheddar cheese
3 T mayonnaise
3 T finely chopped walnuts
1 T rosemary
Carr Brand Rosemary Crackers
Mix in food processor until ingredients make a spreadable paste.
Spread ½ T on each cracker.
Serves 15-20
Notes:
Assemble close to serving time for freshest taste.
Do not refrigerate assembled cracker as it can get soft.
Savory Mini Scones
2 C flour
1 T baking powder
½ t salt
½ C chilled unsalted butter, cut into 8 slices
1 C heavy cream
Mix flour, baking powder, and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough begins to form. Separate dough into about 30 1 oz balls and flatten to about 1/2 inch. Place scones onto sprayed baking sheet. Bake at 425 degrees for 6-7 minutes until just turning golden brown. Makes approximately 30 scones, depending on your variations (see below).
Variations
Cheddar Chive (or white cheddar chive) Savory Scones
Add 1T dried or ¼ C fresh chives to dry mixture.
Add 8 oz grated cheddar cheese at the same time as the cream
Salted Rosemary Savory Scones
Add 1T dried rosemary into dry mixture.
Add ½ C crumbled feta (or 8 oz grated swiss) at the same time as the cream
Sprinkle crushed rosemary and (very lightly) course salt on scones before baking
Herbes de Provence and Feta Savory Scones
Add 1T herbes de provence into dry mixture.
Add ¼ C crumbled feta cheese at the same time as the cream
Parmesan Pinenut Savory Scones
Add ¼ C pinenuts and ½ C parmesan into dry mixture
Desserts
Scottish Shortbread 9x13
1 C sugar
1 T water
1 lb butter softened
½ t salt
4 C flour
Put sugar into a mixing bowl and stir in water with wooden spoon. Blend in butter on low to medium speed. Add salt & flour, stir until all ingredients are combined. DO NOT OVERMIX (causes dryness). Press into ungreased 9x13 glass pan and bake at 275 degrees for 1 hour. Cool 30 min. Cut into rectangles and poke holes in top with fork. Cool another 30 minutes. Gently remove individual pieces of shortbread to prevent breaking. Store in airtight container.
Mini Shortbread Cookies and Flavor Variations:
Makes six trays of demarle mini flower molds = 120 shortbread cookies
Prepare dough as above. Press into flower molds.
Bake at 275 degrees for 20 minutes
Earl Grey
3T Earl Grey Tea Leaves
20 drops bergamot
Peppermint
1T peppermint extract
½ C chopped Andes peppermint candy
¼ C crushed candy cane
Lemon Lavender
1 heaping T (not strong i.e., Naps) lavender buds
1 drop lavender oil
4 t lemon extract
Tea Leaves Cookies
¼ C tea leaves
1T matching flavored extract
example:
¼ C wild orange blossom tea leaves
1T orange extract
Chocolate Eclaire Parfaits
Eclaire Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. LET COOL or eggs will cook on dough. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.
Bake for 20 minutes or until golden brown. Remove from oven and let cool (don’t touch or push bubbles down).
Vanilla Filling:
1 (8 ounce) pkg cream cheese, softened
1 lg box (5.1 oz) vanilla instant pudding
3 C whipping cream
1 t vanilla extract
Whip cream cheese in a medium bowl. In separate bowl add pudding mix, cream, and vanilla. Making sure pudding is thick, slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.
Chocolate Ganache:
10 oz guittard ramona semi-sweet chocolate (from decorette)
2C heavy cream
Chop chocolate into approx. ¼” pieces then put into large glass bowl. Heat cream on stove until just under a boil). Pour warm cream over chocolate. Let rest for 5 min for cream to melt the chocolate. Whisk with wooden spoon until smooth.
Store in refrigerator for 1 weeks. Store in freezer for up to 1 month.
Serve in 2 oz Zappy Mini Cube Parfait Cups (Amazon)
(top)
Ramona semi-sweet chocolate shavings
Wilton Whip
Chocolate
Pudding
Crust
Chocolate
Pudding
Crust
(bottom)
Note: Ganache recipe is 1 part choc to 1.5 parts cream. Adjust for thicker or thinner ganache.
Peppermint Crème Cake
Cake
1 box white cake mix
3 eggs
1 ½ C heavy whipping cream
Combine cake mix, eggs and whipping cream. Mix for 30 seconds. Blend at medium speed for 2 minutes. Pour into 2 9” round cake pans or 1 9x13 pan. Bake at 350 for 30 minutes or until inserted toothpick comes out clean. Cool.
Peppermint Buttercream Filling
½ C butter at room temp
4 C powdered sugar
¼ C milk
1 t peppermint extract
2-3 drops red food coloring
Extra milk
1/4 C finely chopped Peppermint Andes Mints
Beat butter about 30 seconds or until fluffy. Add half of the powdered sugar, milk, extract, and food coloring. Add remaining powdered sugar. Mix well. Add extra milk or food coloring as need for desired color and consistency. Stir in chopped Andes candy.
Whipped Cream Frosting
1 ½ C heavy whipping cream
2 T powdered sugar
Combined whipping cream and powdered sugar and beat 2-3 minutes until stiff peaks form.
Top with 2-3 T crushed candy canes.
Wildwood Cottage Tea Room, LLC
24085 NE Wildwood Road
Newberg, OR 97132
503-538-6645 (landline)
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