Delightful treats should always be part of an authentic Ladies Tea. There are many small delicacies that can be purchased at your local bakery or grocery store, but you may wish to add a personally prepared item to the menu. Here are some of my favorite recipes to get you started -they are guaranteed to please!


• 4 pints of mixed berries (raspberries, blueberries, sliced strawberries)
• 1⁄2 cup sugar
• 1 one pound loaf dense white bread, crusts and ends removed
• 1 pint heavy cream (optional)

Cook berries and sugar in a pot over a medium-high flame stirring occasionally until the mixture gets juicy but some berries still remain their shape for about 5 minutes. Stir well, remove from heat and cool for 10 minutes.

• Line a 8-10” cake pan with plastic wrap, leaving ends hanging over the sides.
• Spoon in enough of the berries to cover bottom of the pan, then place bread slices on top covering the area and tearing bread into smaller pieces if needed.
• Repeat until you have three layers of bread with berries between them. Top off the final layer with some remaining juice from the berries.
• Cover with a plastic wrap and a plate. Lay a heavy object (like a can of beans) on top of the plate so that the cake gets pressed together.
• Keep in the refrigerator over night.
• On the afternoon of the ladies tea, take off heavy object, plate, and plastic wrap that covers it, cover it with a serving plate and turn upside down to get the cake out of the cake pan.
• Decorate with whipped cream or fresh berries, if desired.

• • • • • • • • For printable version, PLEASE CLICK HERE • • • • • • • •

Makes 12 small scones
Time: Less than 30 minutes!

• 2 cups flour
• 2 tsp. baking powder
• 1 T sugar
• 1⁄2 tsp. salt
• 1⁄2 stick butter
• 2 large eggs
• 3⁄4 cup whipping cream


1. Mix all the ingredients except for the butter with a whisk.
2. Cut in softened butter.
3. Mix with fingers for 2 minutes until dough forms.
4. Separate dough into approx. 12 small balls and bake on parchment paper on cookie sheet at 425 degrees for 12-15 minutes.

*Contributed by Mary Webster, who hosted an excellent Ladies Tea in Chocowinity, NC in April.

• • • • • • • • For printable version, PLEASE CLICK HERE • • • • • • • •

La Torta di Mele (Apple Cake)*
I sampled this wonderful apple cake while on my honeymoon in Tuscany.

• 1 cup flour
• 5 small apples, peeled and chopped
• 1 1⁄2 cups sugar
• 1⁄2 cup pine nuts
• 3⁄4 cup raisins
• 1⁄2 cup butter
• 3 eggs
• 1⁄2 cup milk
• 1 grated lemon zest
• 3 1⁄2 teaspoons baking powder

1. With a mixer blend the sugar, butter (at room temperature) and lemon zest.
2. After 5 minutes add milk, flour, eggs, baking powder. Mix well.
3. Fold in the apples, pine nuts, and raisins.
4. Line a round 12 in pan with parchment paper and place the dough in the pan.
5. Bake in preheated oven for 45 minutes at 350 degrees F.

*From the recipe book of Podere San Lorenzo in Volterra, Tuscany- a wonderful place to spend a vacation. (

• • • • • • • • For printable version, PLEASE CLICK HERE • • • • • • • •

Lemon Mexican Wedding Cookies

• 1 cup unsalted butter, softened
• 1/3 cup confectioners’ sugar
• 1 tablespoon lemon zest
• 1⁄2 teaspoon lemon extract
• 1⁄2 vanilla extract
• 2 1⁄4 cups all purpose flour
• 1⁄4 teaspoon salt
• Confectioners’ sugar
• Garnish: fresh lemon zest

In a medium bowl, combine butter and 1/3 cup confectioners’ sugar. Using an electric mixer at medium speed, beat until fluffy (approximately 2 minutes). Add lemon zest, lemon extract, and vanilla extract, beating until combined. Add flour and salt, beating to combine well. Cover and chill for 1 hour.

Preheat oven to 350 Degrees F. Line 2 baking sheets with parchment paper.
Roll chilled dough into 1 inch balls. Place 1 inch apart on preheated baking sheets. Bake for 15 minutes, until set , but not browned.

Cool 5 minutes. Roll in confectioners’ sugar. After cookies have cooled completely, roll in confectioners’ sugar a second time. Garnish with lemon zest if desired.

*Source: Southern Lady presents Tea Time, July / August Issue

• • • • • • • • For printable version, PLEASE CLICK HERE • • • • • • • •

Apple Walnut Oatmeal (contributed by Tea Lady, Jessica Glasscoe)
Serves 2

1/2 cup steel cut oats (can substitute rolled oats)
2 cups water or apple cider, or a mixture
1 tsp cinnamon
1 organic apple, cored and chopped
A handful of walnuts or your favorite nut, toasted if you desire
Agave Syrup, honey or maple syrup to taste

In a medium sized saucepan, bring the water or apple cider to a boil. Add the oats, cinnamon and a pinch of salt, and reduce the heat to medium. Stir the oats and let them simmer until the liquid is absorbed, about 20-30 minutes (about 7-10 minutes for rolled oats). When the oats are cooked through, add the walnuts and chopped apple; stir to combine. Top with additional cinnamon and your favorite natural sweetener.
If you don’t have the patience for steel cut oats, substitute rolled oats or quick cooking oats, which will take a fraction of the time. (Steel cut oats are higher in protein and fiber than the more refined rolled or quick cooking oats though, so give them a try!)
Tip: An easy way to enjoy steel cut oats with little effort is to bring the water to a boil, stir in the oats, then turn off the heat and leave overnight. In the morning, reheat and add the apples, walnuts and cinnamon.