The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Honey French Toast

So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on).

Thats me

One thing I will be doing differently here than in my earlier posts, will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.

So this book made choosing the recipes extremely easy as they have several meals. For our first tea, we were inspired by what Lucy and Mr. Tumnus have together.

“Meanwhile,” said Mr. Tumnus, “it is winter in Narnia, and has been for ever so long, and we shall both catch cold if we stand here talking in the snow. Daughter of Eve from the far land of Spare Oom where eternal summer reigns around the bright city of War Drobe, how would it be if you came and had tea with me?”…

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

The first week we had Chami Teas Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

This recipe comes from Farm Flavor.

Party time!

Ingredients:

  • 2 Eggs, well beaten
  • ¼ cup milk
  • ¼ cup Honey
  • ¼ teaspoon salt
  • 6-8 slices Bread
  • butter, for frying

Directions:

  1. Combine eggs, milk, honey, and salt.
  2. Dip bread slices into honey mixture.
  3. Melt butter in a large skillet. Fry in butter over medium heat until golden brown, turning once.

These were delicious and a great addition to any tea party. I don’t really like honey, but I really enjoyed these.

And eat scones!

For more recipes, go to Salmon, Cucumber, and Radish Canapés

For more recipes, go to Snickerdoodles

For more tea posts, go to Jane Austen Birthday Party: Party Favors II

Jane Austen Birthday Party: What’s in Your Purse Game

So as you know if you have been following my page, I just celebrated my 29th birthday with a Jane Austen Garden Tea Party.

In my earlier posts, I have shared invitations, decorations, the menu, piñata, prizes, paper fan making, croquet, and more.

But you can’t have a party without games! The first game was Jane Austen trivia and the second game was a tea tray memory game. For the third game I decided to go with “Guess How Many Sugar Cubes”. For the last game I wanted to do “best dressed”, but my sister refused to help me by judging the winner. So instead we did “What’s In Your Purse?” I had wanted to do a Tea version a friend did a few years ago at a party, but I couldn’t find a copy of it and neither could she. I found this one online instead.

This game is always fun, and of course it just depends on whether the guests brought their big purse or a little one.

The winner received the teapot, honey, and scone mix from the Tea Tray Memory Game.

I know I’m sure you all wondering what else could I possibly share but I’m not done! I still have my music choices, my hair, my regency dress, and what kind of party favors I gave out to to share. Stay tuned!

For more of my Jane Austen Birthday plans, go to Jane Austen Birthday Party: Guess How Many Sugar Cubes

For more Jane Austen party ideas, go to Jane Austen Birthday Party: Tea Tray Memory Game

For more Jane Austen games, go to Jane Austen Birthday Party: Jane Austen Trivia

Jane Austen Birthday Party: Tea Tray Memory Game

Party time!

So as you know if you have been following my page, I just celebrated my 29th birthday with a Jane Austen Garden Tea Party.

In my earlier posts, I have shared invitations, decorations, the menu, piñata, prizes, paper fan making, croquet, and more.

But you can’t have a party without games! In my last post, I shared about the first game, Jane Austen trivia. For the second game I was looking online and I spotted a post by Plum Deluxe about ideas for Tea Party games. One of which was to have a tea tray memory game.

I have played versions of this game in the past at many bridal or baby showers, and a few years ago I did this exact game for a friend’s Spring Tea Party Bridal Shower. This is so easy to do, all you have to do is collect tea themed (or in my case Jane Austen and Tea themed objects). I used the following items:

I wish I had taken a better picture, but I wanted to snap one quick before we played the game.

Oh well…

We had a lot of fun playing this game and people thought it was easier than the trivia game. My friend won this one by getting 17/23, and they chose prize two.

For more of my Jane Austen Birthday plans, go to Jane Austen Birthday Party: Game I, Jane Austen Trivia

For more Jane Austen party ideas, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

For more Jane Austen games, go to Marrying Mr. Darcy: The Pride and Prejudice Card Game

The Magician’s Nephew Tea Party/Book Club: Lemon Gingerbread Cake

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes. Week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course the last thing we have to review is dessert.

This comes from Tea Time Magazine andI actually screwed this dessert up as I thought it was cookies, but realized after I had already started the batter-it is cakelets. Not only did I read that wrong, but it turns out that I did not read through all the directions and did not have all the right supplies. There wasn’t time to go get other ingredients or do another recipe so instead I converted it into a cake, with some substitutions.

From Clueless

Oh, well!

Ingredients Cake Batter:

  • 2.5 Cups of Flour
  • 1/3 Cup of Granulated (White) Sugar
  • 1.5 Teaspoons of Ground Ginger
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Ground Cloves
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Unsalted Butter, Softened
  • 1 Large Egg
  • 1 Tbsp of Fresh Lemon Zest
  • 3/4 Cup of Hot Water
  • 1/2 Cup of Molasses (Or Substitute with Honey)
  • 1/2 Cup of Honey
  • 1/4 Teaspoon of Vanilla Extract

Lemon Glaze Ingredients:

  • 4 Cups of Confectioner’s Sugar (Powdered Sugar)
  • 1/2 Cup of Fresh Lemon Juice

Cake Directions:

  1. Preheat oven to 350 degrees F.
  2. Spray loaf pan with nonstick cooking spay or grease pan.
  3. In a large bowl, whisk together flour sugar, ginger, baking soda, cinnamon, cloves, and salt.
  4. Add butter, egg, lemon zest, hot water, molasses or the substitute, honey, and vanilla extract.
  5. Beat mixture at low speed for about 30 seconds.
  6. Increase speed and beat for 3 minutes.
  7. Fill pan.
  8. Bake until for 20-30 minutes, continue baking until inserted toothpick comes out clean.
  9. Let cake cool before pouring lemon glaze.

Directions for Lemon Glaze:

  1. In a medium bowl, whisk together sugar and lemon juice until smooth and creamy.
  2. Pour over cake.

 

So because this was cooked in a pan instead of the little molds it took much longer to bake. It also was taking a really long time to bake so I ended up cutting the cake a bit so that it would cook faster and throughout. The frosting covered it, so I didn’t end up having to worry too much about the presentation.

Even though I made a few mistakes and this was not as the recipe intended it to be, it was extremely delicious and we all loved it. I had to send the leftovers with home with my friend as I couldn’t have it with me, I’d eat it all up.

For more from The Magician’s Nephew Tea Party/Book Club, go to Fotina Flower Puffed Pastry

For more recipes, go to Turkey-Apple Tea Sandwiches

For more Tea Time Magazine Recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Cake recipes, go to Meyer Lemon Poppyseed Cake

For more dessert, go to Mini Apple Pies

For more tea posts, go to Dark Chocolate Ginger Scones

Scottish Oatcakes

I was cleaning out my old room at my parent’s house and I found a pile of papers with recipes on it.

What is this?

I have no clue where this came from, but it sounded good and easy to make. And perfect for tea! (You know me, I’m always looking for something new for tea time.)

Ingredients:

  • 1 Cup of Rolled Oats
  • 1/3 Cup of Flour
  • 1/2 Tsp of Sugar
  • 1/4 Tsp of Salt
  • 1/4 Tsp of Baking Soda
  • 1/4 Cup of Unsalted Butter, Cut into Pieces
  • 2-3 Tbsps of Water
  • Honey (Optional)
  • Marmalade (optional)

Directions:

  1. Preheat Oven to 325 degrees F
  2. In a food processor fitted with metal blades, process oats to a fine meal.
  3. Add the flour, sugar, salt, baking soda, and butter.
  4. Process briefly to mix well.
  5. With motor running add 2-3 tbsps of water and process 20 seconds to form a crumbly dough.
  6. Add as much water as needed to achieve the desired texture.
  7. Turn out the dough onto a lightly floured work surface.
  8. Knead a couple of times to incorporate any crumbs, then form into a ball.
  9. Cut in half.
  10. Using a rolling pin, roll out each half into rounds 6 inches wide an 1/4 inch thick.
  11. Crimp edges with your finger and thumb to make a fluted border.
  12. Using a metal spatula, transfer he rounds to a baking sheet and cut into four equal wedges. separate the wedges slightly then prick the top of each one 3 or 4 times with a fork.
  13. Bake until pale and tan and no longer soft (about 25-30 mins)
  14. Transfer the oatcakes to a wire rack to cool.
  15. Serve with honey or marmalade, if desired.
  16. Makes about 8.

So the first one is when I didn’t pay close attention to the recipe, while the second is from following the directions.

These were fantastic! So good, and perfect with your tea!

I would ground the oats in the processor or blender, but when you get to the water just put it in a bowl and use your hands.  Otherwise, delicious!

For more recipes, go to Earl Grey Infused Blueberry Smoothie

For more items to go with your cup of tea, go to Carrot Oatmeal Muffins