The Kit is Sherbert Twist by Lindsay Jane Designs. The font on the Three Princesses page is Scriptina.Here are some pages from mine and Emma's Mother's Day Tea. We attended a luncheon hosted by one of the other preschool moms. The food was fabulous. I copied some of the recipes below. They were divine. The children played all afternoon in the playroom and backyard while the moms visited. It was a very relaxing day. Tracy is a wonderful hostess. I should have taken a picture of the food for you. It could have been in a magazine. It was beautiful and delicious.
Lavender Blueberry Lemonade
6 cups water
1 ¾ cup sugar
¼ cup dried lavender flowers or 1/3 cup fresh lavender flowers
1 tsp lemon zest
1 cup fresh squeezed lemon juice
Lemon slices
Combine 2 cups water, sugar, lavender and lemon zest in saucepan. Bring to a boil; reduce heat and simmer, stirring until sugar dissolves. Remove from heat and let syrup stand for 10 minutes. Strain sauce and discard lavender flowers. In large pitcher stir syrup, lemon juice and remaining 4 cups of water.
Blend in ½ cup fresh or frozen blueberries with 2 tablespoons of water and add the puree to lavender lemonade and stir well.
Calories: 150
6 cups water
1 ¾ cup sugar
¼ cup dried lavender flowers or 1/3 cup fresh lavender flowers
1 tsp lemon zest
1 cup fresh squeezed lemon juice
Lemon slices
Combine 2 cups water, sugar, lavender and lemon zest in saucepan. Bring to a boil; reduce heat and simmer, stirring until sugar dissolves. Remove from heat and let syrup stand for 10 minutes. Strain sauce and discard lavender flowers. In large pitcher stir syrup, lemon juice and remaining 4 cups of water.
Blend in ½ cup fresh or frozen blueberries with 2 tablespoons of water and add the puree to lavender lemonade and stir well.
Calories: 150
Scallop and Mango Skewers with Jasmine tea
½ stick unsalted butter
¼ cup chopped jasmine tea leaves
32 sea scallops about 2 pounds
8 skewers
2 mangos, peeled and cut into large chunks or one 12 ounce bag frozen chopped mango defrosted
Salt and white pepper
Preheat a grill to medium high or a grill pan over medium high. Melt the butter with the tea leaves in a small saucepan over low heat. Dip a scallop into the butter mixture and then pierce it through the center with a skewer. Add 1 piece of mango to the skewer then repeat until you have 4 scallops and 4 pieces of fruit on a skewer. Season with salt and pepper. Grill the skewers for about 8 minutes. Turning to coat all sides and brushing with extra butter mixture until the scallops are just cooked through.
Fat 7 Calories 185 Fiber 1 Protein 21
½ stick unsalted butter
¼ cup chopped jasmine tea leaves
32 sea scallops about 2 pounds
8 skewers
2 mangos, peeled and cut into large chunks or one 12 ounce bag frozen chopped mango defrosted
Salt and white pepper
Preheat a grill to medium high or a grill pan over medium high. Melt the butter with the tea leaves in a small saucepan over low heat. Dip a scallop into the butter mixture and then pierce it through the center with a skewer. Add 1 piece of mango to the skewer then repeat until you have 4 scallops and 4 pieces of fruit on a skewer. Season with salt and pepper. Grill the skewers for about 8 minutes. Turning to coat all sides and brushing with extra butter mixture until the scallops are just cooked through.
Fat 7 Calories 185 Fiber 1 Protein 21
Sage Rubbed Pork chops with warm apple slaw
1 TB chopped fresh or 1 tsp dried sage
1 large clove garlic minced 1 tsp
½ tsp salt
Fresh black pepper
4 ¾ inch bone in pork loin chops about 8 oz each.
Slaw:
2 tsp olive oil
1 large onion, cut in half then thinly sliced to half moons
1 large granny smith apple cut in half cored and coarsely shredded
1 tsp chopped fresh sage or ½ tsp dried
½ head cabbage cored and coarsely shredded about 9 cups
3 large carrots, coarsely shredded (3 cups)
2 TB cider vinegar
½ tsp salt
¾ low sodium chicken broth
Combine the sage, garlic, salt and a few grinds of pepper in a small bowl. Rub this mixture all over the pork chops and let them sit at room temperature for 10 minutes. Heat the oil in a large nonstick skillet over medium high heat until good and hot. Add the chops and brown well on both sides, 1 to 2 minutes per side. Remove them to a plate. To make the slaw, carefully wipe out the pan, Heat the oil over medium heat and add the onion, apple, and sage. Cook, stirring a few times, until softened and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar, and salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan, burying them in the vegetable mixture. Cover and cook just until the pork chops just slightly blush in the center, about 5-7 minutes longer. To serve, arrange the warm slaw on individual plates and top with pork chop and some pan juices. Fat 36 Calories 545 Fiber 6 Protein 31
1 TB chopped fresh or 1 tsp dried sage
1 large clove garlic minced 1 tsp
½ tsp salt
Fresh black pepper
4 ¾ inch bone in pork loin chops about 8 oz each.
Slaw:
2 tsp olive oil
1 large onion, cut in half then thinly sliced to half moons
1 large granny smith apple cut in half cored and coarsely shredded
1 tsp chopped fresh sage or ½ tsp dried
½ head cabbage cored and coarsely shredded about 9 cups
3 large carrots, coarsely shredded (3 cups)
2 TB cider vinegar
½ tsp salt
¾ low sodium chicken broth
Combine the sage, garlic, salt and a few grinds of pepper in a small bowl. Rub this mixture all over the pork chops and let them sit at room temperature for 10 minutes. Heat the oil in a large nonstick skillet over medium high heat until good and hot. Add the chops and brown well on both sides, 1 to 2 minutes per side. Remove them to a plate. To make the slaw, carefully wipe out the pan, Heat the oil over medium heat and add the onion, apple, and sage. Cook, stirring a few times, until softened and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar, and salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan, burying them in the vegetable mixture. Cover and cook just until the pork chops just slightly blush in the center, about 5-7 minutes longer. To serve, arrange the warm slaw on individual plates and top with pork chop and some pan juices. Fat 36 Calories 545 Fiber 6 Protein 31
Carrot Cake
3 large carrots
1 large egg
3/8 cup oil
1 8 oz can crushed pineapple in its own juice
1 cup raisins
1 tsp vanilla extract
1 ½ cups whole wheat flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
½ tsp salt
1 ½ tsp baking powder
Scrub and grate the carrots. Measure 1 cup and set aside. Spray an 8 inch square baking pan with cooking spray. In a blender, combine egg, oil, pineapple and juice, raisins and vanilla. Process until raisins are finely chopped. Measure flour, spices, salt and baking powder into a large mixing bowl. Stir well. Add blended mixture and grated carrots to dry ingredients, mixing until better is uniform, spread batter into pan and bake at 350 degrees for 45 to 50 minutes or until cake tester comes out clean. Cool and refrigerate. Serves 8-10
Fat 12 Calories 272 Fiber 5 protein 5
3 large carrots
1 large egg
3/8 cup oil
1 8 oz can crushed pineapple in its own juice
1 cup raisins
1 tsp vanilla extract
1 ½ cups whole wheat flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
½ tsp salt
1 ½ tsp baking powder
Scrub and grate the carrots. Measure 1 cup and set aside. Spray an 8 inch square baking pan with cooking spray. In a blender, combine egg, oil, pineapple and juice, raisins and vanilla. Process until raisins are finely chopped. Measure flour, spices, salt and baking powder into a large mixing bowl. Stir well. Add blended mixture and grated carrots to dry ingredients, mixing until better is uniform, spread batter into pan and bake at 350 degrees for 45 to 50 minutes or until cake tester comes out clean. Cool and refrigerate. Serves 8-10
Fat 12 Calories 272 Fiber 5 protein 5
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