A Mother's Day Tea Party

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Mother’s Day is Sunday and I can’t think of a better way to celebrate than a tea party with my sister and my mother. We’ve put together a great collection of cookies, sandwiches and great ‘tea party’ things, complete with my Mom’s favorite blue forget-me-knot Havilland and my Grandmother’s blue crystal glasses. We made a magical setting outside with stacks of books that would be fun to read, a bunny salt and pepper shaker, who had a day in a boat and teapots that my Mom has collected, starting with her Grandmother’s favorite, that she had tea from when she was a little girl. We’ve left a few places at the table, so come, sit down and join us as we share our recipes!

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Cream Puffs


¼ stick (½ cup) Margarine

1 Cup boiling water

1 Cup flour

1/2 teaspoon salt

4 eggs

In a large saucepan, add ¼ stick margarine or butter to 1 cup boiling water; stir to melt. Add 1 cup flour and ¼ teaspoon salt all at once. Stir vigorously, until the mixture is smooth and forms a soft ball that doesn’t separate. Cool mixture slightly; add 4 eggs one at a time. Beat vigorously after each egg is added. Beat until mixture is smooth. Drop batter onto greased cookie sheet (to make small puffs, drop a heaping teaspoon of batter for each puff). Bake at 450 for 15 minutes. When done, make a tiny slit in each puff to dry insides. When ready to stuff slice tops 3/4 across. Puffs can be filled with pudding, tuna or seafood salad. Puffs freeze well.

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Wedding Cookies 


½ cup butter

1 Tablespoon Sugar

1 cup Unsifted flour

1 cup Pecans Vanilla

Mix gently: form in small balls Bake slowly at 325 for 20 - 25 Minutes don’t brown. Roll In Powdered Sugar. Hint: Use pecans from the freezer. No need to chop. Cold Pecans make the dough easier to work.

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Apricot Squares


1 cup butter, softened

½ cup granulated sugar

½ teaspoon vanilla

2 cups all-purpose flour

1 jar (12 oz) apricot jam

2 egg whites

½ teaspoon almond extract

1 cup powdered sugar

½ cup slivered almonds

Preheat oven to 350*. Cream butter, granulated sugar and vanilla in a large bowl until fluffy. Stir in flour; blend well. Spread in ungreased 13 X 9-inch baking pan. Bake 12 minutes. Cool completely. Spread jam over cooled crust. Beat egg whites and almond extract in medium bowl until soft peaks form. Gradually add powdered sugar and beat until stiff and glossy. Spread mixture over jam. Sprinkle with almonds. Bake at 350 15 to 20 minutes. Cool completely on wire rack Cut into 2-inch squares.


Dorothy Jane Our Flower Goodin’s Favorite Pimento Cheese

Dorothy Jane Our Flower Goodin’s Favorite Pimento Cheese

Pimento Cheese



(2) 8 ounce tub Mrs. Weaver’s Pimento Cheese Spread

1 small jar pimentos

8 ounces grated sharp cheddar cheese

6-10 sweet pickles - we use mini’s and may add more or less, depending on taste

3 Tablespoons Miracle Whip

1 Tablespoon white sugar (to taste) Mix well by hand.


We also add a little pickle juice, if needed to make sure it’s not dry. My grandmother did ‘a little of this and a little of that’ - so this is her recipe to the best of our ability. It’s always to your taste on this one!

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Chicken A La King


2 Tablespoon butter

4 Tablespoon flour

½ teaspoon salt

1 teaspoon paprika

1 cup milk

3 egg yolks, beaten

1 cup chicken broth

½ teaspoon onion juice

2 pimentos, chopped

2 stalks celery, sliced

1 Tablespoon lemon juice

3 Cup cooked chicken

1 can mushrooms

2 green peppers, chopped

In a skillet, melt butter and make a sauce by adding flour mixture and milk; add beaten egg yolks. Cook until thickens. Flour Mixture: Sift together flour, salt and paprika Add broth, onion juice, pimentos, mushrooms, and chicken. Heat. Note: Do not cook celery or green pepper: add just before removing from heat. Serve in pastry shells or over toast.

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Strawberry Jam Cookies


½ lb butter

1 cup Sugar

2 egg yolks

2 cup flour

1 cup chopped pecans

½ cup + 1 heaping Tablespoon strawberry jam

Preheat oven to 325*. Grease a 7 X 11 inch pan. Cream butter until soft and gradually add sugar. Cream until light and fluffy. Add egg yolks and beat well Gradually add flour and mix thoroughly. Fold in Chopped Pecans. Spoon half the batter into pan. Spread evenly: top with jam. Cover with remaining dough. Bake 40 minutes until lightly browned. Remove from oven and cut into 1 X 2 inch bars. NOTE: You may use any type of jam or preserves. We used cherry preserves because we have a staff member who is allergic to strawberries. They were just as good, if not even better with cherry!

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Summer Fruit Tea


1-½ cups water

4 cups of sugar

6 cups Pineapple juice

4 cups orange juice

1 cup lemon juice

½ gallon Weak Tea

1 large bottle Ginger Ale or 2 quarts White Grape Juice

Make syrup of water and sugar. Cool and add juices to tea. Just before serving, add Ginger Ale. Serve over ice in tall glasses. Garnish with fresh mint.