April -- Women's Tea Recipes
This year's women's tea, themed Hearts Overflowing with Love and Care, was another lovely event put on by our Women's Ministry ladies. The focus was on the love of God, love in our lives and love for our planet. One big way to care for our planet is to try to eat meatless and plant-based whenever possible. Thus, most of the items at the tea were vegan, including many of the cookies and scones. And they were delicious! We've listed a few of the recipes below if you'd like to try them at home.
Vegan Orange Cranberry Scones (delscookingtwist.com)
Ingredients for the scones:
Ingredients for the glaze:
Directions:
Ingredients for the scones:
- 2 cups all purpose flour
- 1 Tbsp baking powder
- ¼ cup sugar
- ½ tsp salt
- 1 tsp cinnamon (optional)
- ¼ cup coconut oil
- Zest of one orange
- 1 cup fresh or dried cranberries or dried blueberries, divided
- 1 cup coconut milk, full-fat and unsweetened
Ingredients for the glaze:
- ¾ cup powdered sugar
- ¼ tsp cinnamon
- ¼ tsp pumpkin spice
- 1 tsp maple syrup
- 1 tsp coconut milk, bull-fat
- 1 Tbsp orange juice
- ½ orange zest
Directions:
- In a large mixing bowl, combine flour, baking powder, sugar, salt and cinnamon.
- Stir coconut oil into the dry ingredients, and mix by hand until it becomes a crumbly dough.
- Stir in coconut milk, using a wooden or rubber spatula.
- Toss with the cranberries (or blueberries) & mix until just combined. Do not overmix.
- Turn the bowl onto a baking tray lined with parchment paper, and pat the dough into an approximately 7 inch round and 2 inch thick Refrigerate for 20 minutes.
- Preheat the oven to 400 F
- Cut the chilled dough into 6 wedges, detaching each of them from the center and leaving space in between so they don’t stick together while baking.
- Bake for 25 minutes. Cool completely.
- In the meantime, prepare the glaze: in a small bowl, combine all the ingredients until you get a thick and smooth batter. Spoon over the cooled scones.
Curry Vege-Chicken Sandwiches (Marilyn’s recipe)
Ingredients:
Directions:
Mix all ingredients together. Chill before using in sandwiches. This is very good in croissants, rye bread or sourdough bread.
Ingredients:
- 1 small Worthington frozen chicken roll (thawed and mashed)
- 1 small can crushed pineapple drained (in its own juice)
- 1 small can mandarin oranges (drained and cut small)
- 1 small can water chestnuts (drained & finely chopped)
- 6 green onions (finely chopped)
- 1 cup finely chopped celery
- 2-3 tsp curry powder (to taste)
- ½ - 1 tsp salt (to taste)
- ½ tsp ground black pepper
- ½ cup Vegenaise (or more until it is the right consistency)
Directions:
Mix all ingredients together. Chill before using in sandwiches. This is very good in croissants, rye bread or sourdough bread.
Vegan Coconut Almond Macaroons (single-veganista.com)
Ingredients:
Directions:
Ingredients:
- 4 cups unsweetened shredded coconut flakes (Bob's Red Mill is a good brand)
- 1 cup canned coconut milk, full fat
- ⅓ cup pure maple syrup
- ⅓ cup slivered almonds
- ¼ cup spelt, oat, coconut, almond or all purpose flour
- 1 ½ tsp vanilla extract
- Pinch of salt
- 7 oz vegan chocolate chips
Directions:
- Preheat oven to 350 F
- Line a baking sheet with parchment paper
- Ina medium size mixing bowl, combine the coconut, coconut milk, syrup, almonds, flour, vanilla and salt, mix well. Using a Tablespoon measuring spoon, scoop out rounded tablespoons, making sure to pack it well. This last part is very important, or your macaroons may tend to fall apart. Place packed mounds on cookie sheet, about 1 inch apart. Bake for 20-25 minutes until golden. Cool completely.
- Warm the chocolate over a double boiler until melted. Dip the bottoms of the macaroons into the melted chocolate. Drizzle remaining chocolate on the top using a spoon. Refrigerate 7-10 minutes until set.
- Store macaroons covered or in an airtight container, will last up to 4-5 days. To keep fresher longer, store in an airtight container in the refrigerator.
Vegan Lemon Sugar Cookies (adapted from geniuskitchen.com)
Ingredients:
Instructions:
Ingredients:
- ¾ cup coconut oil or crisco
- 1 cup sugar
- 1 egg replacer (1 tsp egg replacer mixed with 2 Tbsp water)
- 2 tsp vanilla extract
- ¼ cup lemon juice
- Zest of one lemon
- ½ tsp salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 ½ cups flour
Instructions:
- Preheat oven to 375 F and line two baking sheets with parchment paper
- In a small bowl, mix together all purpose flour, baking powder, baking soda and salt; set aside.
- In a large bowl, mix together coconut oil or crisco and sugar until combined, then add the egg replacer. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.
- Scoop cookies, the size you wish, and roll tops in sparkling sugar. Place 2 inches apart on baking sheets and bake until edges are just golden, about 12 minutes. Cool on baking sheets for 5 minutes then remove to a cooling rack.
Vegan Russian Tea Cakes (thespruceeats.com)
Ingredients:
Directions:
Ingredients:
- 1 cup confectioners sugar
- 1 ½ tsp vanilla extract
- 1 cup coconut oil
- ½ tsp salt
- 2 ½ cups all purpose flour (gluten free flour could be substituted)
- 1 cup finely chopped almonds (could substitute walnuts or pecans)
- 1 additional cup confectioners sugar (for rolling)
Directions:
- Preheat oven to 350 F
- In a large mixing bowl, cream together the confectioners sugar, vanilla extract, and coconut oil until creamy.
- Add the chopped nuts to the mixture, then gradually mix in the flour. Your dough will be crumbly but easily formed into a ball when worked slightly with hands.
- Form into balls, about 1 ½ inches in diameter and place onto an ungreased cookie sheet. Do not flatten.
- Bake for about 12 minutes or until ever so lightly golden brown on edges. Remove from oven and cool on cookie sheet about 15 minutes. Roll generously in confectioner’s sugar until very well coated.