A fellow nestie and book club member, Gillian, suggested that we have a Tea theme because of our book, Three Cups of Tea. It was a great idea and I tried to run with it. I served sandwiches, quiche, scones, salad, veggies and lots of tea!
Below are a few snipets of the goodies I served. I was also lucky enough to receive wine and desserts from some of my guests. Thank you to all who attended!
Heavenly Whole Wheat Bread (for cheese & crackers platter)
*this recipe is for a small loaf*
- 3/4 to 7/8 cup water
- 1 teaspoon salt
- 3 tablespoons butter or margarine (I used butter)
- 1 tablespoon butter
- 1 1/3 cup whole wheat flour
- 2/3 cups bread flour
- 3 tablespoons instant potato flakes
- 2 tablespoons Vital Wheat Gluten
- 1 1/2 teaspoons Active Dry Yeast (I used Red Star brand)
Source: Bread Machine Magic by Linda Rehberg and Lois Conway
No WW point info just yet
- 1 1/2 cups eggbeaters
- 1 onion
- 8 oz reduced fat shredded cheddar
- 16 oz fat free cottage cheese
- 1 cup broccoli (I added this)
Source: My WW friend, Victoria
8 Servings, 4 WW points
Blueberry Scones (I doubled this recipe)
- 2 cups AP flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons chilled unsalted butter, cut into small pieces
- 1 egg
- 1/2 cup heavy cream
- 1 cup fresh blueberries
Preheat an oven to 350ºF. Lightly grease a baking sheet.
In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the blueberries and stir to mix.
In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and place on baking sheet (my dough was too sticky so I ended up making scone globs). Bake until the scones are golden, about 25 minutes.
Transfer scones to cooling rack. Let the scones cool for 10 minutes before serving. Makes 8 scones.
Source: Williams Sonoma
If doubled, 16 servings. 5 WW points each (lots of fat in these but oh so good!)