Press "Enter" to skip to content

Teatime recipes


1 large English cucumber (seedless)

½ c. sun-dried tomato paste

8 oz. cream cheese

32 small fresh basil leaves

Chèvre to sprinkle 

Make indentions lengthwise down body of cucumber with tines of fork. Cut cucumber into 32 slices, ½-inch thick. Place on paper towel to drain. Combine sun-dried tomato paste and cream cheese in processor. Spoon mixture into pastry bag, then pipe about 1 tsp. on each cucumber slice. Sprinkle with 1/3 tsp. chevre. Garnish with a small basil leaf and place on ice chips or a small piece of leaf lettuce to serve.



2 c. butter

12/3 c. sugar

4 c. flour

11/3 c. cornstarch 

Sugar for sprinkling

Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter/sugar mixture; mix until well blended. Roll out th...

To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.