Books, Tea, and the Trinity: Applesauce Cake

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book 4 Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes.

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

This recipe comes from my myrecipes.com.

Ingredients:

Cake

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • ½ teaspoon baking soda
  • 1 cup thick applesauce
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg

Glaze:

• 6 tablespoons fresh lemon juice

•2 cups confectioners’ sugar

Directions:

  1. Preheat oven to 350°F.
  2. Butter a 9-by-5-inch loaf pan, line bottom with parchment and butter paper.
  3. In one bowl beat butter and sugar with an electric mixer until light and fluffy.
  4. Add the egg to the butter and sugar mixture.
  5. In a separate bowl, stir baking soda into the applesauce.
  6. In a third bowl mix the remaining ingredients
  7. Add the second and third mixture to the first butter mixture in 3 additions; alternating between the two.
  8. Pour the batter into the pan and bake until the top springs back when pressed, about 50 minutes.
  9. Cool in pan on a wire rack for 10 minutes, then turn out onto rack.
  10. Make the glaze by mixing the lemon juice and confectioners’ sugar.
  11. Spoon the glaze over cake.

These are so delicious. You can’t go wrong with potatoes and cheese! This is also easy to make, and doesn’t take that long to bake. I definitely recommend!

For more from our Books, Tea, and the Trinity tea times, go to Cheese Potato Crisps

For more cake recipes, go to Lemon Gingerbread Cake

For more dessert, go to Marmalade Rolls

For more recipes, go to Rice Krispies Chocolate Chip Cookies

For more tea posts, go to Spill the Tea: There & Back Again Cafe

Books, Tea, and the Trinity: Cheese Potato Crisps

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, we make-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book 4 Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes.

Party time!

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

This recipe comes from my Kellogg’s Cookbook.

These are better than French fries! We guarantee that once you try them, you’ll make these cheesy potatoes a standard at your table. Using different cheeses such as Monterey Jack, American, Swiss, or grated Parmesan cheese, and a bit of chili powder easily adds variety and keeps the dish interesting.

Ingredients:

  • 2 Cups of Kellogg’s Corn Flakes
  • 3 Large Baking Potatoes, peeled and cut lengthwise into 1/4-inch thick slices
  • Salt to taste
  • 1 Cup of Shredded Cheddar Cheese
  • 1/2 Teaspoon of Paprika
  • 1/4 Cup of Sliced Scallions or Green Onions
  • Non-Stick Cooking Spray

Directions:

  1. Place the corn flakes in a reusable plastic bag.
  2. Seal the bag and, using a rolling pin, crush the flakes to a medium crumb.
  3. Open the bag and measure the crumbs, you should have 1 cup. Set aside.
  4. Preheat the oven to 375 degrees F.
  5. Lightly coat a large baking sheet with Non-Stick Cooking Spray.
  6. Lay the potatoes on the prepared baking sheet in a single layer. Lightly coat with Non-Stick Cooking Spray.
  7. Sprinkle the potatoes with salt to taste.
  8. Sprinkle each potato with some of the cheese.
  9. Top with corn flake crumbs and a sprinkling of paprika.
  10. Bake in the preheated oven, without turning, for about 25 mins, or until potatoes are cooked through and golden brown.
  11. Remove from oven and transfer to a serving platter.
  12. Serve with scallions or green onions.

These are so delicious. You can’t go wrong with potatoes and cheese! This is also easy to make, and doesn’t take that long to bake. I definitely recommend!

They may not be boiled but they are most excellent indeed!

For more from our Books, Tea, and the Trinity tea times, go to Rice Krispies Chocolate Chip Cookies

For more potato recipes, go to What Excellent Boiled Potatoes

For more recipes, go to Hummus and Veggie Sandwiches

For more tea posts, go to Spill the Tea: There & Back Again Cafe

Books, Tea, and the Trinity: Rice Krispies Chocolate Chip Cookies

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club; Books, Tea, and the Trinity. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting and are trying desperately to catch up.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to.

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack SandwichesZuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week of going through the A Horse and His Boy we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Rice Krispies Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

I don’t have the empanada recipe as my friend made it and she winged it, but using a real recipe. As I don’t have that, I’m going to skip ahead to the next recipe, Rice Krispies Chocolate Chip Cookies.

This recipe I borrowed from my sister blog, Mysterious Eats and is one I LOVE to make over and over again.

“Not your traditional oatmeal cookie-an even better one! RICE KRISPIES add that extra crunch and the [chocolate chips] supplies the extra sweetness.”

Ingredients:

  • 1 Cup of All-Purpose Flour
  • 1/2 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Butter or Margarine, Softened
  • 1/2 Cup of White Sugar
  • 1/2 Cup of Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Kellogg’s Rice Krispies
  • 1 Cup of Quick-Cooking Oats
  • 1/2 Cup of Coconut or Chocolate Chips

Directions:

  1. Preheat the oven to 350 degree Fahrenheit
  2. Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
  3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
  4. Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
  5. Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
  6. Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
  7. Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
  8. Bake for 12 mins, or until the cookies are lightly browned.
  9. Remove from the oven and let cool.

These are soo delicious! I love making them and once you try them, you will love them too!

And get those cookies out of the oven!

For more from our Books, Tea, and the Trinity tea times, go to Hummus and Veggie Sandwiches

For more cookie recipes, go to Snickerdoodles

For more desserts, go to Marmalade Rolls

For more recipes, go to Egg Salad and Cherry Tomatoes Sandwiches

For more tea posts, go to Sweet Cream Scones

Books, Tea, and the Trinity: Hummus and Veggie Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to. 

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack SandwichesZuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This recipe comes from Simple Veganista

Ingredients:

  • 4 slices of bread
  • 1/4 – 1/3 cup hummus
  • leafy greens of choice
  • 1 tomato, thinly sliced
  • 1 cucumber, thinly sliced lengthwise and cut to width of bread
  • 2 bell peppers
  • 1/4 onion, thinly sliced
  • Salt
  • Pepper

Directions:

  1. Slice the veggies
  2. Spread hummus on one slice of bread.
  3. Layer with the leafy greens, tomato, cucumber, red bell pepper, and onion.
  4. Sprinkle with salt & fresh cracked pepper.
  5. Slice in half and enjoy!

I love veggies and hummus so I loved these sandwiches. Not only were they delicious, but you can add or subtract any vegetables you like when making them.

And food to go with.

For more from our Books, Tea, and the Trinity tea times, go to Egg Salad and Cherry Tomatoes Sandwiches

For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches

For more recipes, go to Sweet Cream Scones

For more tea posts, go to Healthy Waldorf Salad

Books, Tea, and the Trinity: Egg Salad and Cherry Tomatoes Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to. 

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack SandwichesZuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This recipe comes from Tea Time Magazine.

Ingredients:

  • 6 slices firm white bread
  • 2 tablespoons unsalted butter, room temperature
  • 1 to 2 cherry tomatoes
  • 2 hardboiled eggs
  • 1 to 2 tablespoons chopped green onion
  • 1 to 2 lettuce leaves, finely shredded
  • 2 tablespoons mayonnaise
  • Salt, to taste
  • Ground black pepper, to taste
  • Watercress (Can substitute with cilantro)

Instructions

  1. With a serrated knife, trim and discard crusts from each bread slice.
  2. Butter one side of each slice; set aside.
  3. Cut tomatoes in half and scoop out flesh and seeds; dice tomatoes.
  4. In a medium bowl, mash eggs.
  5. Stir in tomatoes, onion, lettuce, mayonnaise, salt, and pepper until smooth.
  6. Spread a thick layer of egg mixture onto buttered side of each bread slice. Top with watercress and cover with the remaining bread slices, butter side down, to make 3 sandwiches.
  7. With a serrated knife, cut each sandwich diagonally into 4 triangles. Serve immediately or cover with a damp tea towel or paper towels and refrigerate until ready to serve.

These were absolutely delicious and a great twist on egg salad if you are looking for something new. I’ve made them several times since and I love them.

And some yummy tea sandwiches on a plate.

For more from our Books, Tea, and the Trinity tea times, go to Sweet Cream Scones

For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches

For more Egg Salad recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Tea Time Magazine Recipes, go to Radish Ruffle Canapés

For more recipes, go to Healthy Waldorf Salad

For more tea posts, go to Apple Cinnamon Scones