English Cucumber, sliced thinly
Cream Cheese
2 slices of white bread, 1 buttered
Spread butter on 1 slice of bread. Spread a small amount of cream cheese on the other slice. Place cucumber on one slice and cover with the 2nd slice of bread. Cut off the crusts and divide into 4 triangle portions.
1 hardboiled egg per person
Heinz Salad cream (Cost Plus Market)
Celery stalk, sliced and diced
2 slices of buttered white bread
Chop boiled egg, mix in enough salad dressing to bind the chopped egg together. Texture should be creamy. Mix in celery. Spread butter on 2 slices of bread. Spread the egg salad mixture on 1 slice, cover with the 2nd slice of bread. Cut off the crusts and divide into 4 triangle portions.
Cooked chicken breast, any flavor
roasted, teriyaki, mandarin
Mayonnaise
Chopped cashew nuts
2 slices of buttered bread - opt: open-faced
Chop chicken in blender or food processor. If chicken is a little dry add some of the juice from cooking the chicken or olive oil. Add mayonnaise and chopped nuts - optional: Champagne grapes as featured. Spread mixture onto one slice and cover with the 2nd slice of bread. Cut off the crusts and cut into 4 portions.
2 cups of flour, 1/2 cup sugar
2 tsp baking powder, 1/2 tsp salt
1/4 cup unsalted butter, chilled
1/2 cup heavy whipping cream
1 large egg
1 1/2 tsp vanilla extract
6 oz. white chocolate, cut into 1/2" chunks [may substitute chips]
1 cup toasted coarsely broken walnuts
1 cup finely chopped dried apricots
Preheat oven to 375. In large bowl, stir together the dry ingredients. Cut butter into 1/2 inch cubes and distribute over the flour mixture. Cut in the butter using a pastry cutter until make sure resembles coarse crumbs. In small bowl, stir together cream, egg and vanilla. Add cream mixture to flour mixture; knead until combined. Knead in chocolate, walnuts and apricots. On floured surface, pat dough into circle: cut out scones. Bake 15 – 20 minutes. Based on size, makes approx. 14. Enjoy.
1/2 cup butter
1/4 tsp salt
Zest {peel} of 1 lemon
3 whole eggs
1/8 cup lemon juice
3 egg yolks
1 1/2 cups of sugar
Melt butter in top of double boiler. Stir in lemon juice, sugar and salt. Slightly beat whole eggs with egg yolks. Blend into sugar mixture, cook over boiling water, beating with wire whisk until thick and smooth {about 20 minutes}. Cool. Makes about 2 cups. Store in refrigerator for up to six weeks. For a more tart taste, use 1/4 cup less sugar and a bit more lemon zest.
1/2 cup butter
1 cup peanut butter, smooth or crunchy
1 package of butterscotch chips
1 bag miniature marshmallows
Melt butter and peanut butter in large sauce pan using a double boiler. Stir in chips until melted. Once smooth leave to cool enough so you can mix in marshmallows till all coated. Pour into a greased and/or lined dish with waxed paper 9 x 13 pan. Put the in fridge and once cold, cut into small squares.
2 cups sugar; 1 cup water
2 tsp dried or 1/4 c fresh lavender blossoms
Bring all ingredients to simmer in a sauce pan, stirring until sugar dissolves. Remove from heat, strain and cool. Cover and store in refrigerator.
Lavender Iced Tea: Stir 2 Tablespoons Lavender Syrup in to a 12 oz glass of Iced Tea.
Lavender Lemonade: Stir 2 Tablespoons Lavender Syrup in to a 12 oz glass of lemonade.
2 cups of Epsom salts
2 tsp baking soda 10 - 12 drops of essential oil {your choice}
2 - 3 drops of food coloring
In a large bowl combine all ingredients. Stir for about 5 minutes, making sure the salts are completely coated in food colouring and essential oils. Spoon or use a funnel to pour into pretty containers. Poor 2–3 tablespoons in a lovely hot bath when ready to enjoy!