Garden Tour Tea Recipes. . .

One of the benefits of hosting Tea 
with a group of amazing friends, 
such as The Brunch Bunch, is trying new recipes!

Today, I'm sharing two recipes from A Garden Tour Tea 
recently held On Crooked Creek!

First, is my Spring Pea Salad!
Pictured here from a Ladies Salad Luncheon held in May.
The recipe is an adaption from my dear friend
Martha @ Lines from Linderhof! (here)

Spring Pea Salad

Ingredients:

1 (12 oz.) package frozen peas

1/2 cup sour cream

1/2 cup mayonnaise

1 small onion, chopped

1 rib celery, finely chopped

1/2 tsp. coarsely ground sea salt

1/4 tsp freshly ground pepper

1 Tbsp. lemon zest

1 Tbsp. freshly chopped basil

1/2 c. bacon bits (real bacon bits)

Directions:

Place the frozen peas into a colander

while preparing the dressing for the salad.

Fry 4 ~ 5 slices of bacon until crisp.

Drain and set aside.

Whisk together mayonnaise and 

sour cream with the salt and pepper.

Chop the basil, celery and onion and

 zest the lemon. Add to the dressing and

stir gently to blend.

Add the peas.

Stir gently until combined.

Refrigerate until serving.

Crumble the bacon and toss into

salad just before serving.

Makes:  6 ~ 8 servings.

Southern Lady March / April 2013.

Next, is my White Chocolate Fruit Tart!
Pictured here from page 85 of Southern Lady.
I was so~o~o busy enjoying my guests and serving, 
that I didn't take time to photograph my tart.

White Chocolate Fruit Tart

Ingredients:

1/2 (14 oz) pkg. refrigerated pie crust*
1 (8oz) pkg. cream cheese
1/2 cup confectioner's sugar
1/2 cup sour cream
1 (3 oz) box white chocolate flavored 
              instant pudding and pie mix
1 cup heavy whipping cream
1/4 cup milk

4 kiwis, peeled and sliced into quarters
1/2 (1~pound) container fresh strawberries, halved.
1 pint fresh blueberries
1 pint fresh raspberries

2 Tbsp. Apricot Preserves, melted.
Garnish: Whipped Topping

Directions:

Preheat oven to 450 degrees F.

On a lightly floured surface, roll crust to a 12~inch circle. 
Fit crust into the bottom and up sides 
of a 9~inch tart pan with removable bottom.
Cut out a circle of parchment paper to cover bottom of crust.

Place pie weights in a single layer to cover parchment.
Bake 12 to 15 minutes, or until lightly browned.
Remove pie weights and parchment, let cool completely in pan.

* I omitted the above by using a Marie Callender's 
frozen pie shell. Once cooled, I place the shell onto my cake
stand before filling and refrigerated until serving time.*

In a medium bowl, combine cream cheese, confectioner's 
sugar, sour cream and the pudding mix. Beat with an electric
mixer at medium speed until smooth. Add cream and milk,
beating until smooth.

Spoon cream cheese mixture into prepared crust.
Cover and refrigerate for at least one hour.

When ready to serve, top with kiwis,
strawberries, blueberries, and raspberries.
Brush fruit with Apricot preserves.
Add a dollop of Whipped topping to serve.

Makes: 6 ~ 8 servings.

The only thing better than basil with peas
and white chocolate with raspberries,
is sharing the fruits of your labors with friends!!!

A Garden Tour Tea Tablescape.(here)

Until next time. . .

A Garden Tour Tea. . .

When the Brunch Bunch Ladies gather,
these three things are a given. . .
food, laughter and prayer!

To honor my guest,
I set a simplistic Garden themed tablescape!

I began with a vintage white damask tablecloth and
orange scalloped floral place mats, 
then I added my everyday white porcelain dinnerware 
and everyday Oneida flatware.

Wanting to keep this tablescape totally feminine,
I used an ecru linen gauze topper with embroidery 
as an overlay to accent the centerpiece.

Everyday stemware served as our water goblets
and my rose etched crystal for a 'party' refreshment!

Using a triple napkin folding technique from Susan @
Between Naps On The Porch, gave a decorative touch
while providing the menu to also become a place card!

Placing the napkin atop the dinnerware,
balances the color palette around the table. 

Grouping together newly purchased decorative urns 
with a cauliflower tea pot from Nell Hill's 
made a unique centerpiece.

Two individual white scalloped bud vases
filled with Gingersnap and Creamy Ivory Rose buds 
with stems of Purple Salvia from On Crooked Creek's Gardens
extended the centerpiece with a touch of added color. 

A Garden Tour Tea

Spring Pea Salad

Grilled Pork Sirloin

with

Fire~Roasted Marinara

over

Campanelle Pasta

Mini Croissant

with

Herb Butter

Cran~Raspberry Fizz

 * * * * * * * * * * * * * * 

White Chocolate

Fruit Tart

Irish Tea

Dessert was served 
using my Bavarian china dessert plates
with matching cups and saucers.

Following our lunch, 
we gathered in the upper level Living Room
and enjoyed each others company.

Next post, I 'll be sharing recipes from A Garden Tour Tea Menu 
which will showcase several fresh herbs 
from The Herb Garden!


Until next time. . .

On Crooked Creek will be joining

Susan @ Between Naps On The Porch 

for Tablescape Thursday!!!

www.betweennapsontheporch.net

Be sure to visit for inspirational ideas 

to use within your own tablescapes and 

several napkin folding tutorials!!!

Breakfast. . .

The best part of waking up. . .
On Crooked Creek is Colombian coffee in your cup!!!

"Mr. Ed's" favorite breakfast,
on any given day, is coffee and toast.

Me, not so much.

However, every once in a while
I make French Toast for our breakfast.

While "Mr. Ed" prefers Maple Praline Syrup. . .
I prefer Black Raspberry Jam with a dusting of Powdered Sugar!

Toss in a 'bit of bacon' for "Mr. Ed"
and some freshly prepared fruit for me. . .

and I'd say On Crooked Creek,  
we have a "perfect" way to start our day. . .
breakfast!



Until next time. . .

* * * * * * * FYI * * * * * * *
Mary is out of town for this week's
Thursday's Inspirations, but will return
the week of May 30th! See you all then!
* * * * * * * * * * * * * * * *

On Crooked Creek will be joining

www.dearlittleredhouse.blogspot.com

Mary @ Little Red House 

for Thursday's Inspirations!

Be sure to visit

for you’ll come away

filled with amazing inspirations!

Tea for Three. . .

On Crooked Creek. . .
                                           it's a Tea for Three!

Don't let the sunshine fool you, dear ones.
For on the day that these photos were taken,
we awoke to traces of SNOW! ! !

Spring is sure to arrive soon
with warmer temperatures and days of Garden planting.

But, until then, for my centerpiece 
I'm using Thyme that will soon be inserted into the Herb Box!

Meanwhile, I've set a Tea for Three 
mimicking what lies beyond the patio door On Crooked Creek!

Three taupe linen place mats 
form a triangle on my round dining room table
and create a neutral background for my choice of dinnerware.

Sage green dinner plates serve as charges atop the place mat.
An intricate blue bird on a budding tree branch salad plate
continues the taupe hues throughout the place setting.

Hemstitch ecru linen napkins are drawn together 
with a wrought iron bird on a branch napkin ring.

Green rimmed vintage stemware for our water glass
and a newly purchased tea cup with a bird shaped saucer!

World Market, ladies!
. . .and yes, they have a tea pot, creamer and sugar to match!!!

Two white porcelain baskets hold German Thyme
and are joined with my trio of Shabby Chic wrought iron birds!
( One little bird is on the other side of the baskets. . .playing hide~'n~seek!)

Purchased from The Iron Star several seasons ago,
these bird napkin rings are my favorite!

A Spring themed Tea for Three

just in time for a warming trend On Crooked Creek!

Of course,

as your hostess for the day,

I'll be waiting to seat you at our table for three.

Photo courtesy of "Mr. Ed".

I do hope you'll join us,

                                      On Crooked Creek for

                                                                             Tea for Three!

Photo courtesy of "Mr. Ed".

Until next time. . .

* * *  FYI * * *

Dear Ones,

Recently I received an inquire from our local newspaper

The Derby Informer that they were wanting to write  a

feature story about On Crooked Creek! They're sharing 
my love of decorating in their special women's issue titled
. For Her. 

Written by Anne Dewvall, 
Life's Journey begins anew On Crooked Creek(page 7) 
with photo courtesy of Ginger G. Golden, Informer photographer,
tells the amazing story of entering into the Land of Blog.

The photos and tablescape above were done as a 

prop for a photo shoot session for their photographer!

I am so honored to be a feature story! 
But, more importantly, to be a part of this amazing city 
and community in Derby, Kansas.

Fondly,

Pat

* * * * * * * *  

May Day Brunch Recipes. . .

Just in time for your upcoming Mother's Day
or Graduation celebrations, 
I'm sharing On Crooked Creek's recipes

from our May Day Brunch (here) with

Yvonne @ StoneGable for On The Menu Monday!

Garden Chowder

Ingredients:

8 slices bacon, coarsely chopped

1 medium onion, chopped

1 medium green pepper, chopped

2 (14oz.) cans cream~of~potato soup

1 (13oz.) can chicken broth

1 cup heavy cream

1 cup milk

1 (10 oz.) pkg. frozen chopped broccoli

1 (10 oz.) pkg. frozen chopped cauliflower

1 (10 oz.) pkg. frozen cut corn

1 tsp. snipped fresh dill

Directions:

In a 5~quart Dutch oven, over medium~high

heat, sauté bacon 3 minutes or until crisp.

With a slotted spoon, remove bacon, set aside.

Remove all but 2 tablespoons fat. Add onion

and pepper; sauté 3 minutes longer.

Stir in potato soup, broth, cream and milk;

bring to boiling. Add frozen vegetables and

return to boiling. Simmer, covered 10~to~12

minutes, or until vegetables are tender.

Add ½ tsp. salt, 1/8 tsp. pepper, the

bacon and dill.  Serve immediately!

Makes: 8 to 10 servings.

“Mr. Ed’s” Easy Cornbread

Ingredients:

1 ¼ cup all~purpose flour

 ¾ cup corn meal

 ¼ cup sugar

2 tsp. baking powder

 ½ tsp.  salt (optional)

1 cup milk

 ¼ cup vegetable oil

1 egg, beaten

Directions:

Heat oven to 400 degrees .

Grease an 8 ~9 inch pan or muffin pan.

Combine all the dry ingredients.

Stir in milk, egg and oil, mixing until

The dry ingredients are moistened.

Pour batter into prepared pan.

Bake 20 to 25 minutes or until golden brown.

Makes: 8 to 10 servings.

Herb Butter

Ingredients:

Basic Recipe

½ pound ( 2 sticks) unsalted butter

5 tablespoons chopped fresh herbs

   and / or herbal flowers

OR 5 teaspoons dried herbs  or

   2 ½ teaspoons herb seeds

1 teaspoon lemon juice

Salt & pepper to taste

Directions:

Chop the herbs very finely or

pulverize the seeds.

Cream the butter and blend in

herbs and seasonings.

Shape as desired and chill OR

freeze up to 6 months.

Strawberries and Cream Pie

Ingredients:

1 cup semi~sweet chocolate chips

3 tsp. shortening

1 Oreo pie crust

  (or graham cracker crust)

1 8 (oz.) pkg. cream cheese

½ cup sugar

½ cup sour cream

1 tsp. vanilla

1 8(oz.) container Cool Whip

2 cups fresh strawberries, halved

Directions:

Combine chocolate chips and shortening

and melt in the microwave. Microwave

30 seconds and then stir. Microwave

15~20 seconds and stir again. Stir until

well combined and then pour about ¾ of

the mixture into the bottom of the crust and

refrigerate until firm.

Beat the cream cheese, sugar, sour cream

and vanilla until smooth.

Fold in the Cool Whip.

Pour or scoop the mixture into the crust

and refrigerate overnight.

Before serving:

Arrange the strawberries on top of the pie.

Microwave the remaining chocolate and

drizzle over the top.

Refrigerate, again, for about an hour

before serving.

Makes: 6 to 8 servings.

Be sure to visit Yvonne @ Stone Gable

for On The Menu Monday! 

www.stonegable.blogspot.com

You’ll come away 

filled with amazing inspirational

menu and recipe ideas for use 

with your own family meals!

May Day Brunch Tablescape (here)

Until next time. . .