Books, Tea, and the Trinity: Matcha Ice Cream

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 Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still two years behind in my posts (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Last Battle.

The first week none of us were feeling good, so we ended up just purchasing our food. The second week we had: Tiesta tea Nutty Almond Cream, plumdeluxe Cinnamon Oat Sour Cream Scones, Egg Salad Sandwiches with Dill, Grilled Cheese Sandwiches, Summer Stew, and Cinnamon Rolls (store bought).

The next few chapters mentioned the Pevensies eating fruit from the trees, so the next week we had T2Tea Peach Tea, Lemon Blueberry Scones,Driscoll’s Raspberry Cream Cheese Sandwiches, Turkey Apple Sandwiches, Broccolini Turkey Roulades, and Grilled Peaches.

The last time we met we finished our Bible study/book club/tea party and has true treats candy Rose Tea: Scottish Oat Scones; Turkey and Cheese Flowered Sandwiches; cucumber and cream cheese sandwiches; Zucchini and Tomato Tartlets, and matcha ice cream.

I made this recipe up myself.

Ingredients:

• 2 Tsp of Matcha Powder
• 3 Tbsps of Warm Water
• 2 Cups of Vanilla ice-cream

Directions:

1. Take ice cream out and let it melt a little. If you prefer, place it in the microwave until it slightly melted and more malleable
2. In a bowl place the Matcha powder and water.
3. Whisk together the matcha and water to ensure no lumps (use a matcha whisk or electric stirrer.
4. Using a immersion blender mix the matcha powder and vanilla ice cream.
5. Put ice cream back in the freezer until it had become frozen again.
6. Serve in a tea cup!

This was delicious! I loved it, and it is easy to make.

For more matcha recipes, go to Matcha Scones with Lemon Drizzle

For more from our Books, Tea, and the Trinity tea times, go to Turkey and Cheese Flower Sandwiches

For more recipes, go to Driscoll’s Raspberry Cream Cheese Sandwiches

For more tea posts, go to Lemon Blueberry Scones

Books, Tea, and the Trinity: Turkey and Cheese Flower 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 Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still two years behind in my posts (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Last Battle.

The first week none of us were feeling good, so we ended up just purchasing our food. The second week we had: Tiesta tea Nutty Almond Cream, plumdeluxe Cinnamon Oat Sour Cream Scones, Egg Salad Sandwiches with Dill, Grilled Cheese Sandwiches, Summer Stew, and Cinnamon Rolls (store bought).

The next few chapters mentioned the Pevensies eating fruit from the trees, so the next week we had T2Tea Peach Tea, Lemon Blueberry Scones, Driscoll’s Raspberry Cream Cheese Sandwiches, Turkey Apple Sandwiches, Broccolini Turkey Roulades, and Grilled Peaches.

The last time we met we finished our Bible study/book club/tea party and has true treats candy Rose Tea: Scottish Oat Scones; Turkey and Cheese Flowered Sandwiches; cucumber and cream cheese sandwiches; Zucchini and Tomato Tartlets, and matcha ice cream.

I found this recipe from My Food and Family

Tea first!

Ingredients:

• 1/2 cup small loosely packed fresh basil leaves, divided
• 1/3 cup Avocado Oil Mayo
• 3 Tbsp. Grated Parmesan Cheese
• 2 Tbsp. Olive Oil Vinaigrettes
• Parmesan Pesto
• 8 slices each white bread and whole wheat bread
• 1 pkg. (7 oz.) Applewood Smoked Turkey Breast
• 4 Slices of Colby Jack Cheese, cut in half
• 4 mixed cherry tomatoes (green, orange, red and/or yellow), cut in half

Directions:

1. Chop enough basil to measure 2 Tbsp.; place in medium bowl.
2. Add mayo, Parmesan and vinaigrette; mix well.
3. Reserve 2 tsp. mayo mixture for later use. Spread remaining mayo mixture onto bread slices.
4. Fold turkey slices in half, then fold in half again; place on centers of 8 bread slices.
5. Top with cheese and remaining bread slices.
6. Cut into flower shapes, using 3-inch cookie cutter. Discard sandwich trimmings.
7. Spoon 1/4 tsp. of the reserved mayo mixture onto center of each sandwich.
8. Place 1 tomato half, cut side down, over mayo mixture, gently pressing tomato into mayo mixture to secure.
9. Tuck remaining basil leaves into sandwiches to resemble leaves for the flowers.

Delicious and oh so cute!

And food to go with.

And a sandwich or two!

For more sandwich recipes, go to Driscoll’s Raspberry Cream Cheese Sandwiches

For more from our Books, Tea, and the Trinity tea times, go to Lemon Blueberry Scones

For more recipes, go to Cinnamon Oat Sour Cream Scones

For more tea posts, go to Pigs in a Blanket

Books, Tea, and the Trinity: Driscoll’s Raspberry Cream Cheese 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 Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still two years behind in my posts (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Last Battle.

The first week none of us were feeling good, so we ended up just purchasing our food. The second week we had: Tiesta tea Nutty Almond Cream, plumdeluxe Cinnamon Oat Sour Cream Scones, Egg Salad Sandwiches with Dill, Grilled Cheese Sandwiches, Summer Stew, and Cinnamon Rolls (store bought).

The next few chapters mentioned the Pevensies eating fruit from the trees, so the next week we had T2Tea Peach Tea, Lemon Blueberry Scones, Driscoll’s Raspberry Cream Cheese Sandwiches, Turkey Apple Sandwiches, Broccolini Turkey Roulades, and Grilled Peaches.

I found this recipe from the Driscoll website.

And eat treats!

Ingredients:

• 1/4 Cup whipped cream cheese
• 1/4 Cup Driscoll’s Raspberries
• 1 Tsp. honey
• 4 Pieces whole wheat sandwich bread

Directions:

1. In a bowl, mash together cream cheese, raspberries and honey.
2. Stir until mixture is smooth and well combined.
3. Spread 2 tablespoons raspberry mixture on two pieces of bread, and top each piece with the remaining pieces of bread.
4. Using a heart cookie cutter, cut the sandwiches into hearts and serve. Or slice into triangles.

I once read a Baby-Sitters Club book when they made this and thought it sounded odd, but then I tried them myself and these were surprisingly delicious. Very good and they look cute as they are pink sandwiches from the raspberries.

And a sandwich or two!

For more sandwich recipes, go to Tomato, Mozzarella and Pesto Sandwiches

For more raspberry recipes, go to
Marilla’s Raspberry Cordial

For more from our Books, Tea, and the Trinity tea times, go to Lemon Blueberry Scones

For more recipes, go to Cinnamon Oat Sour Cream Scones

For more tea posts, go to Pigs in a Blanket

Books, Tea, and the Trinity: Lemon Blueberry Scones

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 Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still two years behind in my posts (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Last Battle.

The first week none of us were feeling good, so we ended up just purchasing our food. The second week we had: Tiesta tea Nutty Almond Cream, plumdeluxe Cinnamon Oat Sour Cream Scones, Egg Salad Sandwiches with Dill, Grilled Cheese Sandwiches, Summer Stew, and Cinnamon Rolls (store bought).

The next few chapters mentioned the Pevensies eating fruit from the trees, so the next week we had T2Tea Peach Tea, Lemon Blueberry Scones, Driscoll’s Raspberry Cream Cheese Sandwiches, Turkey Apple Sandwiches, Broccolini Turkey Roulades, and Grilled Peaches.

I got the Lemon Blueberry Scones’ recipe from Baking a Moment.

And food to go with.

Ingredients:

• 2 cups Flour
• 1/3 cup Sugar
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• zest of 1 lemon
• 1/2 cup unsalted butter, (1 stick), cold
• 1/2 cup heavy whipping cream
• 1/2 pint fresh blueberries
• 1 cup Powdered Sugar
• 2 to 3 tablespoons freshly squeezed lemon juice

Directions:

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment.
2. Place the flour, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and pulse to combine.
3. Cut the butter into pieces, and add to the food processor.
4. Pulse the food processor until the mixture resembles coarse meal.
5. With the food processor running on low speed, stream in the cream.
6. When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
7. Gently knead/fold in the blueberries.
8. Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
9. Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
10. Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.
11. Stir the powdered sugar and lemon juice together in a small bowl, and drizzle the glaze over the cooled scones.

These were delicious. I’m a big fan of blueberry and lemon so these were a win for me.

For more scone recipes, go to Cinnamon Oat Sour Cream Scones

For more blueberry scone recipes, go to Blueberry Rose Scones

For more lemon scones, go to Lemon Scones

For more from our Books, Tea, and the Trinity tea times, go to Pigs in a Blanket

For more recipes, go to The Cat Who Cookbook Pasty

For more tea posts, go to Roasted Carrots

Books, Tea, and the Trinity: Cinnamon Oat Sour Cream Scones

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 Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still three years behind (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Last Battle.

The first week none of us were feeling good, so we ended up just purchasing our food. The second week we made the meal with: Tiesta tea Nutty Almond Cream, plumdeluxe Cinnamon Oat Sour Cream Scones, Egg Salad Sandwiches with Dill, Grilled Cheese Sandwiches, Summer Stew, and Cinnamon Rolls (store bought).

I got this recipe from plum deluxe .

Emma (1996)

Ingredients:

• 8 tablespoons (1 stick) butter, grated and frozen
• 1 and 1/2 cups gluten free flour of choice (can substitute all-purpose flour)
• 1/4 cup + 2 tablespoons brown sugar (can substitute or mix and match with white sugar or coconut sugar)
• 3/4 cup rolled oats
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup sour cream
• 1 to 4 tablespoons milk, if necessary
• 1 tablespoon butter, melted
• Cinnamon and sugar, for sprinkling

Directions:

1. Grate and freeze butter, storing in freezer until just before ready to use.
   
2. Preheat oven to 375 degrees.
   
3. Combine flour, sugar, oats, baking powder, salt, and cinnamon in large bowl.
   
4. Add butter and toss with a fork until mixture is crumbly.
   
5. Add sour cream, mixing until just combined, being careful not to overwork the dough. If the dough is too crumbly and the flour does not incorporate, add a splash of milk to help bring it all together.
   
6. Turn dough onto a greased baking sheet, and form into a one-inch thick disk.
7. Brush with melted butter, and sprinkle with cinnamon and sugar.
   
8. Cut into 8 wedges, placed slightly apart on baking sheet.
   
9. Refrigerate 15 to 30 minutes before baking (to re-chill the butter).
   
10. Bake 18 to 25 minutes, or until golden brown and set.

These were delicious as always.

YUM!

For more from Plum Deluxe, go to How to Make Royal Milk Tea

For more scone recipes, go to Blackberry Lime Scones

For more from our Books, Tea, and the Trinity tea times, go to Pigs in a Blanket

For more recipes, go to The Cat Who Cookbook Pasty

For more tea posts, go to Roasted Carrots