How about something totally different?!    How about a ‘themed’ tea.  And a very fun theme… ‘Elvis’ 

Turn back the clock to the 1960s when Elvis Presley, the King of Rock ’n’ Roll, ruled the Las Vegas strip. Would he have enjoyed taking afternoon tea? We can only imagine. Having been raised in Tupelo, Mississippi, Elvis Presley was, no doubt, accustomed to drinking sweetened iced tea. Celebrate the life of the rock’s beloved entertainer with this music-infused tea menu.


“Blue Suede” Scones

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Yield: 11


  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 4 tablespoons cold unsalted butter, cut into pieces
  • ½ cup dried blueberries
  • ⅓ cup blue cheese crumbles
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided


1.    Preheat oven to 350°.

2.   Line a rimmed baking sheet with parchment paper.

3.   In a large bowl, combine flour, sugar, baking powder, salt, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add blueberries and blue cheese, stirring to blend.

4.   Add 1 cup cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.

5.   Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch square cutter, cut 11 scones from dough, rerolling scraps as necessary. Place 2 inches apart on prepared baking sheet, and brush tops of scones with remaining 1 tablespoon cream.

6.   Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 17 to 20 minutes.


Recommended Condiment: Devon Cream

“That’s Alright Mama” Grilled Peanut Butter–Banana Tea Sandwiches 

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Yield: 16


  • 8 slices firm white sandwich bread, frozen
  • 4 tablespoons salted butter, divided
  • 1 cup creamy peanut butter
  • 16 slices banana


1.    Using a 1½-inch round cutter, cut 32 shapes from frozen bread.

2.   Melt 2 tablespoons butter in a large nonstick sauté pan over medium-high heat. Add bread rounds, and grill on one side until golden brown, working in batches if necessary. Remove bread rounds, and melt remaining 2 tablespoons butter in sauté pan. Return bread rounds to pan to grill other side. Let cool on wire racks.

3.   Place peanut butter in a pastry bag fitted with a large open-star tip (Wilton #1M). Pipe a decorative swirl of peanut butter onto grilled bread rounds. Place a banana slice on top of peanut butter side of 16 bread rounds, and top with remaining grilled bread rounds, peanut butter side down. Secure with a decorative frilled pick, if desired.

4.   Serve immediately.



“Hunk of Burning Love” Pork Tenderloin Canapés

These “Hunk of Burning Love” Pork Tenderloin Canapés are layers of tender pork, mixed greens, and Memphis barbecue sauce on top of a multigrain crostini.

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Yield: 12


  • 1 (1-pound) pork tenderloin
  • 2¼ teaspoons olive oil, divided
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon ground black pepper
  • 12 prepared multigrain crostini
  • 3 cups fresh mixed greens
  • 1 recipe Memphis Barbecue Sauce (recipe follows)


1.    Preheat oven to 350°.

2.   Line a rimmed baking sheet with foil. Place pork tenderloin on prepared pan, and drizzle with teaspoon olive oil, garlic salt, and pepper. Bake for 20 minutes. (Pork will be rare.) Let pork rest for 15 minutes.

3.   Using a sharp knife, cut pork into ½-inch slices.

4.   In a large nonstick skillet, heat 1 teaspoon olive oil over medium-high heat, and sear pork slices, approximately 1 minute per side.

5.   Place crostini on a rimmed baking sheet, and bake until crisp, 5 to 10 minutes. Let cool completely.

6.   In a medium nonstick skillet, heat remaining ¼ teaspoon olive oil over medium-high heat. Add greens, stirring to coat with oil. Cook greens until wilted, approximately 1 minute.

7.   Divide greens among crostini, and top each with a seared pork tenderloin slice. Spread warm Memphis Barbecue Sauce over pork slices.

8.   Serve immediately.



“King Creole” Catfish-Slaw Canapés


Yield: 12

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  • 8 to 12 ounces catfish fillets
  • 2 cups finely ground yellow cornmeal
  • ½ teaspoon Creole seasoning, such as Zatarain’s
  • ¼ teaspoon salt
  • 2 cups ice water
  • 1 cup vegetable oil
  • 12 large frozen waffle fries, cooked according to package directions
  • 1 recipe Angel Hair Slaw (recipe follows)


1.    Cut catfish into nuggets to fit waffle fries.

2.   In a bowl, combine cornmeal, Creole seasoning, and salt, stirring well. Dip catfish nuggets into ice water, and then dredge in cornmeal mixture, completely coating fish.

3.   In a large sauté pan, heat oil over medium-high heat. When oil shimmers and is very hot, carefully slide catfish nuggets into hot oil, and cook until golden brown, 2 to 3 minutes per side. Drain on paper towels. Keep warm in the oven on low heat.

4.   Top each cooked waffle fry with approximately 1 tablespoon Angel Hair Slaw and a warm catfish nugget.

5.   Serve immediately.


Angel Hair Slaw

Yield: 1 cup 


  • 1 cup finely chopped angel hair slaw cabbage
  • 2 tablespoons finely chopped carrot
  • 1 tablespoon finely chopped green onion
  • 3 tablespoons mayonnaise
  • 2 teaspoons white vinegar
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper


1.    In a small bowl, combine cabbage, carrot, green onion, mayonnaise, vinegar, salt, and pepper, stirring until combined and well mixed. Cover, and refrigerate until needed.



“Rock-A-Hula Baby” Pineapple-Coconut- Macadamia Tartlets

 Yield: 6

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  • 1 (3-ounce) package cream cheese, softened
  • 2 tablespoons confectioners’ sugar
  • ½ cup nondairy whipped topping
  • ¼ cup sour cream
  • 1 (8-ounce) can pineapple tidbits, well drained
  • ¼ cup shredded sweetened flaked coconut
  • 3 tablespoons chopped macadamia nuts
  • 6 (3.15-inch) shortbread tartlet shells, such as Clearbrook Farms
  • Garnish: pineapple tidbits, fresh mint leaves


1.    In a medium mixing bowl, combine cream cheese, confectioners’ sugar, nondairy whipped topping, and sour cream. Beat at medium speed with a mixer until blended.

2.   Reserve 6 pineapple tidbits for garnish. Add remaining pineapple tidbits, coconut, and macadamia nuts to cream cheese mixture, stirring to blend. Spoon filling into tartlet shells.

3.   Garnish each tartlet with a reserved pineapple tidbit and a mint leaf, if desired.

4.   Serve immediately.


 “I Just Wanna Be Your Teddy Bear” Tuxedo Cookies

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Yield: approximately 36


  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ teaspoon butter extract
  • 2 ounces bittersweet chocolate, such as Ghirardelli 
  • Garnish: Wilton Gold Color Mist spray, gold sugar pearls, dark chocolate


1.    Preheat oven to 350°.

2.   Line several rimmed baking sheets with parchment paper.

3.   In a medium bowl, combine flour, baking powder, and salt, whisking well.

4.   In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add egg,  vanilla extract, and butter extract, beating until incorporated. Gradually add flour mixture, beating until dough comes together.

5.   Place half of dough between 2 sheets of waxed paper, and roll to a ¼-inch thickness. Transfer to a rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining dough.

6.   Using a 3x2½-inch teddy bear–shaped cutter, cut as many shapes as possible from dough. Place cookies 2 inches apart on prepared baking sheets. Using a wooden pick, etch a bow-tie shape onto each cookie.

7.   Bake cookies until edges are very light brown, approximately 10 minutes. Transfer cookies to wire cooling racks, and let cool completely.

8.   Spray cookies with Wilton Gold Color Mist spray, and let dry.

9.   Melt bittersweet chocolate according to package directions. Using a small food-safe paintbrush, paint melted dark chocolate into bow-tie shapes on cookies. Place a gold sugar pearl in the center of each bow tie. Let dry completely.

10.                 Store cookies at room temperature in an airtight container with layers separated by waxed paper.


 “Devil in Disguise” Chocolate Cake

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 Yield: 20 squares


  • 1 cup salted butter
  • 1 cup cola soft drink
  • ½ cup dark unsweetened cocoa powder, such as Hershey’s Special Dark
  • 2 cups all-purpose flour
  • ¾ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • ½ cup whole buttermilk
  • 2 teaspoons vanilla extract
  • ½ cup miniature semisweet chocolate morsels
  • 1 recipe Dark Chocolate Ganache (recipe follows)
  • 1 recipe Sweetened Whipped Cream (recipe follows)
  • Garnish: maraschino cherries


1.    Preheat oven to 350°.

2.   Spray a 13x9-inch baking pan with baking spray with flour.

3.   In a medium saucepan, combine butter, cola, and cocoa powder over medium heat, stirring until butter melts. Remove from heat.

4.   In a large bowl, combine flour, brown sugar, granulated sugar, baking soda, and salt, whisking well.

5.   In a medium bowl, combine eggs, egg yolks, buttermilk, and vanilla extract, whisking to blend. Add cocoa mixture to flour mixture, stirring to combine. Add egg mixture, stirring until incorporated. Add chocolate morsels, stirring to blend. Pour batter into prepared cake pan.

6.   Bake until a wooden pick inserted in the center comes out clean, approximately 25 minutes. Let cake cool in pan.

7.   Pour warm Dark Chocolate Ganache over cake, spreading into a smooth, even layer. Let cool. Refrigerate cake until ganache hardens, 6 to 8 hours.

8.   Using a warm, sharp knife*, cut 20 cake squares.

9.   Place Sweetened Whipped Cream in a piping bag fitted with a large open-star tip (Wilton#1M). Pipe whipped cream onto each cake square.

10.                 Garnish each with a maraschino cherry, if desired.


Dark Chocolate Ganache

Yield: 2½ cups


  • 2 cups heavy whipping cream
  • 3 (4-ounce) bars bittersweet chocolate, such as Ghirardelli, finely chopped


1.    In a medium saucepan, heat cream over medium-high heat until just hot but not boiling. Remove pan from heat, and add chopped chocolate. Let stand for 1 minute, and then stir until chocolate melts completely and mixture is smooth.

2.   Use immediately.


Sweetened Whipped Cream

Yield: 3 cups


  • 1½  cups cold heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • ¼ teaspoon vanilla extract


1.    In a medium mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until thickened.

2.   Use immediately.


Long Live the King….

The King

Young Elvis


Getting Older Elvis

Happy January Folks…. make it a fun year!

recipes courtesy Tea Time Magazine

                                                                     © Michelle Young 2012