Food for Afternoon Teas

Ideas for Food for Afternoon Teas

• Allow 4 petite sandwiches per person. Use Pepperidge Farm Very Thin Sliced Bread in white or whole wheat works best for making tea sandwiches.
• When making cucumber sandwiches, slice cucumbers as thin as possible. If you have a mandoline, use it to make even slices.
• Allow 1 average or 2 small scones per person
• 1 or 2 pieces of cake/pastry
• Deviled Eggs are a great addition to afternoon teas.

Cucumber Tea Sandwiches
1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion salt
1 dash Worcestershire sauce
1 pinch lemon pepper

Place cucumber slices between 2 paper towels. Allow liquid to drain. Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth. Spread cream cheese mixture evenly on one side of each bread slice. Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber. Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

Sweet Onion Pimiento Cheese Deviled Eggs
6 hard-boiled large eggs
1/4 cup finely shredded sharp cheddar cheese
2 tablespoons mayonnaise
4 teaspoons diced pimientos, drained
2 teaspoons finely chopped sweet onion
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in cheese, mayonnaise, pimientos, onion, mustard, garlic, salt and pepper. Spoon or pipe mixture into egg whites. Sprinkle with additional pimientos and cheese. Cover and refrigerate.

Cranberry Orange Scones
2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange zest
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 large egg, room temperature
1 tablespoon 2% milk
GLAZE (optional):
1/2 cup confectioners’ sugar
1 tablespoon orange juice
1/2 cup butter, softened
2 to 3 tablespoons orange marmalade