Check back frequently for updated information, regarding our planned menus, crafts and/or activities.
Our Ladies’ Teas are geared towards ladies ages 13 and up.
Our Mommy and Me Teas are open to all ages.
We do have limited seating, so register today!
There is a cut-off date of two days prior to the tea, for registrations.
Ladies’ Teas (for ages 13 and up)
Upcoming Ladies’ Teas:
Autumn – Saturday, September 16th, 1:00pm seating
Winter – Saturday, December 9th, 1:00pm seating
Mommy and Me Teas (for children and ALL ages)
Saturday, August 26, 2017
Join us for our summertime “Mommy and Me” Tea (for ALL ages), where we will feast on yummy treats and visit with friends. We will enjoy a special time together, create a craft to take home and make lots of fun memories.
Recipes from December 10th Ladies’ Holiday Tea:
We held a lovely Holiday Tea on Saturday, December 10, 2016. The ladies in attendance enjoyed the following courses, along with Cranberry Orange Scones prepared fresh by our in-house bakery. After, they created festive candle centerpieces. We hope you will consider joining us for one of our upcoming teas!
Recipe courtesy of: www.cookingclassy.com
Yield: About 10 – 12 servings
- 3 Tbsp fresh lemon juice
- 3 Tbsp granulated sugar
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 3 Tbsp honey
- 2 tsp poppy seeds
- 8 mandarine oranges, peeled and segmented
- 4 apples (preferably 2 gala and 2 golden delicious)
- 4 ripe kiwis peeled and diced
- 4 bananas, peeled and diced
- 1 1/2 cup pomegranate arils (from about 1 large)
For the dressing:
In a mixing bowl or jar whisk together lemon juice and sugar until sugar has dissolved. Mix in olive oil, vegetable oil and honey until well blended. Stir in poppy seeds.
For the fruit salad:
In a salad bowl toss together all of the fruit then pour dressing over top and gently toss to coat. Serve immediately for best results.
Recipe courtesy of: www.thepioneerwoman.com
- 2 packages(8 Oz. Size) Cream Cheese, Softened
- 1 package(1 Oz. Size) Dry Ranch Dressing Mix
- 1/2 teaspoonBlack Pepper
- 5 wholeBurrito-sized Flour Tortillas
- 1 wholeRed Bell Pepper, Seeded And Diced Finely
- 1 wholeGreen Bell Pepper, Seeded And Diced Finely
- 5 wholeGreen Onions, Sliced Thin
- In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and black pepper with a wooden spoon until totally combined. Divide equally among the tortillas and spread into a single layer all over the surface of each tortilla.
- Sprinkle on the red and green bell pepper, as well as the green onion. Roll them up nice and tight, then wrap them individually in plastic wrap. Store in the fridge for at least 1 hour or up to 8 hours.
- Before serving, slice into 1/2 to 3/4 inch slices and serve on a platter.
Options: Add shaved turkey, prosciutto, ham, or any meat. Add fresh herbs if you have them.
Recipe courtesy of: www.kevinandamanda.com
Yield: 12 rolls.
- 1 can Pillsbury™ refrigerated Classic Pizza Crust
- 3/4 lb deli ham (thinly sliced, but not shaved)
- 12 slices Swiss cheese (thinly sliced)
- 1/2 cup (8 tablespoons) butter
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
- Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
- Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
- Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!
Recipe courtesy of: www.thegunnysack.com
- 1 tube (16.5 oz) Pillsbury Refrigerated Sugar Cookie Dough
- ¼ cup cocoa (I used Hershey’s Unsweetened Cocoa for baking)
- ¼ cup granulated sugar
- 24 mini candy canes
- ½ cup white chocolate chips
- ½ cup heavy whipping cream
- 2 tbsp powdered hot chocolate mix
- 1 cup semi-sweet chocolate chips
- ¼ tsp peppermint extract
- ¼ cup crushed candy canes
- ⅓ cup Jet-Puffed Mallow Bits (mini marshmallows)
- Preheat oven to 375 degrees.
- Break the sugar cookie dough put in a large bowl. Add the unsweetened cocoa and mix well.
- Scoop level tablespoons of the dough, roll into balls, and coat in granulated sugar.
- Bake in a well-greased mini muffin pan for 11-13 minutes.
- Allow the cookie cups to cool before removing them from the pan.
- Cut or break the curves off of the mini candy canes. Save the remaining pieces for crushing or for other baking. (Making the candy cane handles is difficult, so you can use pretzel handles instead if you prefer.)
- Melt the white chocolate chips in the microwave (re-melt them as necessary). Dip the ends of the candy cane handles in the melted white chocolate chips and attach to the cookie cups by holding them in place for 30-60 seconds or until they stay. (skip the handles if this is too labor intensive for you)
- Bring the heavy cream just to a boil in the microwave and then mix in the powdered hot chocolate mix. Add the semi-sweet chocolate chips. Let sit for about 3 minutes and then stir until smooth. Mix in the peppermint extract.
- Spoon the peppermint ganache into the cookie cups.
- Top with crushed candy canes and mini marshmallows.
- Store in the refrigerator.