A BRIDAL SHOWER TEA
What could be lovelier than a BRIDAL SHOWER TEA? Perhaps, only, a lovely bride-to-be! This was a ‘home-spun’, made-by-hand occasion from the invitations to the favors to the food.

Bridal Tea recipes:

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As the guests arrived, they were given an envelope on which they wrote their name and address. These were given to the bride-to-be at the end of the shower along with note cards and she then had all the envelopes addressed for her thank you notes! Each guest also received a ‘bridal shower bingo card’ on which they had to write the gifts they thought the bride would receive in each square. Then if she received that gift, they checked their appropriate square. A candy bar with a ‘special’ wrapper was the prize for all those who got a ‘bingo’.
The invitations, bingo card, candy bar wrapper, and tea bag envelope were made on my computer. Without the ideas, instructions, directions and patience from my two computer-savvy friends, Paulette and Judi, this would have been an impossible task. My warmest thanks to each of you!
For the spring-like favor, I went to Goodwill and bought 24 mis-matched cups and saucers, matched them somewhat and hot glued them together. I went to a nursery and bought crocus bulbs that had sprouted but were not yet in bloom and kept them in the refrigerator until 2 days before the shower. At that time I planted them and hoped for the best! And sure enough, they were just starting to open two days later. I put a tea bag envelope on each saucer and voila! a very inexpensive favor.

The menu consisted of a Tortilla Wrap with spinach, red pepper and garden cream cheese, Apricots stuffed with pineapple cream cheese, Cucumbers Stuffed with Spicy Tuna Salad, Ham Spread on Wheat Triangles and Chicken Salad on a strip of Raisin Bread. For dessert there were Toffee Wedges, Heart-Shaped Cream Waffle Cookies, Pecan Pie Squares, Cheesecake Cookies, fresh fruit and salted nuts. And, of course lots of tea and a cold pink lemonade drink.

It turned out to be a delightful afternoon with lots of surprises and hugs for everyone!
TOFFEE WEDGES

Click on any photo to enlarge it.

 1/2 c. confectioners sugar
3/4 c. butter, softened
1 1/2 c. flour
1/2 c. toffee baking bits
Glaze:
1/3 c. semi-sweet chocolate chips
3 tbls. cream of half & half

Heat oven to 325. In large bowl, beat confectioners sugar and butter until light and fluffy; stir in flour and toffee bits and mix well. Divide dough into 4 parts; shape each into ball. On ungreased cookie sheet, press or roll each ball of dough into a 5 1/2" circle. With knife, cut each circle into 8 wedges; do not separate. Prick each wedge several times with fork. Bake at 325 for 10 to 15 minutes or until edges are light golden brown. Cool 5 minutes. Cut into wedges; remove from cookie sheet and cool completely.

In small saucepan, combine chocolate chips and cream. Heat over low heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat; cool slightly. Place in small plastic bag. With scissors, cut small hole in corner of bag. Pipe glaze over cookies. Allow glaze to set before storing. Makes 32 cookies.
back to top CREAM WAFFLES
1 c. butter (no substitute)
1/3 c. half & half or cream
2 c. flour
1/2 c. butter
3/4 c. confectioners sugar
1 egg yolk
1 tsp. vanilla
 
Preheat oven to 375. Mix together 1 cup butter, cream and flour. Chill 1 hour. Roll dough to 1/8-inch thick and cut into desired shapes (using 1/3 dough at a time). Keep rest refrigerated. Turn on wax paper in white sugar. Prick 4 times with fork; bake on ungreased baking sheet for 7-9 minutes. In the meantime, mix together the half cup butter, confectioners sugar, egg yolk and 1 tsp. vanilla. Divide dough in half and tint one bowl pink and the other green. When cookies are cool, spread filling between 2 cookies.
PECAN PIE SQUARES
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3 c. flour
1/4 cup + 2 tbls. sugar
3/4 c. butter, softened
3/4 tsp. salt
Filling:
4 eggs, slightly beaten
1 1/2 c. sugar
1 1/2 c. light corn syrup
3 tbls. butter, melted
1 1/2 tsp. vanilla
2 1/2 c. chopped pecans

Heat oven to 350. Grease 10 x 15 jelly roll pan. For crust, beat flour, sugar, butter and salt together until crumbly. Press firmly into baking pan. Bake until light golden brown, about 20 minutes. Prepare filling by mixing all remaining ingredients together, except pecans, until well blended. Stir in pecans and pour over baked layer, spreading evenly. Bake until filling is set about 25-30 minutes. When cool, cut into squares. Cookie freezes well, too.
CHEESECAKE COOKIES
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1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. finely chopped walnuts
1/4 c. sugar
8 oz. pkg. cream cheese
1 egg
2 tbls. milk
1 tbls. lemon juice
1/2 tsp. vanilla

Cream butter and brown sugar; add flour and walnuts and mix well. Mixture will be crumbly. Reserve one cup for topping. Press remainder of mixture into bottom of an 8 x 8 inch baking pan. Bake at 350 for 12 - 15 minutes or until lightly browned. Blend sugar with cream cheese until smooth; add egg, milk, lemon juice and vanilla. Beat well and spread over baked crust. Sprinkle with reserved topping. Bake for 25 minutes. Cool; cut into 2-inch squares.