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The Larkin Tea Cookbook

The best recipes for a cup of tea

Chocolate and Orange Scones

By Judy Larkin | Aug 6, 2020

These delicious scones are so tasty that it is not really necessary to serve jam but if you really have to, suggest using an orange marmalade to enhance the orange flavoring. We merely spread them, while still warm, with butter. A spoon of clotted cream tastes good too. Suggested teas to accompany the scones: Irish…

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Teatime Recipes with Hickory Syrup and Honey

By Judy Larkin | Jul 9, 2020

Here are three teatime recipes we created for our readers using Falling Bark Farm’s Original Hickory Syrup. Enjoy. Iced Tea with Hickory Syrup Ingredients 1 cup boiling water 7 teaspoons of green or black tea (or 7 tea bags) ¾ cup Falling Bark Farm Original Hickory Syrup 6 cups of water ½ of a lemon Mixed fruit for…

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Summer Berry Terrine

By Judy Larkin | Jul 2, 2020

A light summer dessert that looks impressive but is very easy to make and you don’t have to turn the oven on when it’s 99°F outside! Ingredients: 3 cups mixed fresh berries (I used blackberries and strawberries.  If you use strawberries cut them into slices) ½ cup cranberry juice 1 envelope unflavored gelatin 4 tablespoons…

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June is Iced Tea Month

By Judy Larkin | Jun 17, 2020

Picnic? Barbecue? Or Just Relaxing after work? Try These Tea Based Cocktails. Add extra style and flavor to your favorite drinks with tea. We’ve found a couple of iced tea recipes that are amazingly easy to make with no messing around measuring out countless ingredients!  Iced Tea with Beer Combine the two for the perfect…

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Beet Spread

By Judy Larkin | Jun 6, 2020

If you are looking for a different appetizer or sandwich filling, my sister-in-law shared her recipe for a beet spread. It has been a family favorite for years and one of those recipes she’s always asked to bring to pot luck dinners. Ingredients 8 oz. Cream Cheese, softened 1 can (15 oz) Pickled Beets, drained…

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Flower Petal Jellies

By Judy Larkin | May 18, 2020

Lilac Jelly 4 cups lilac flowers – no stems or leaves 3 ½ cups boiling water ½ teaspoon unsalted butter 6 heaped tablespoons fruit pectin powder 1 tablespoon fresh lemon juice 4 cups white cane sugar (measure and keep warm in 300° oven.) Directions Rinse petals to remove any dirt or insects. Pour boiling water…

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Egga-lious

By Judy Larkin | Apr 12, 2020

It’s lots of fun to dye hard-boiled eggs at Easter time.  However, once Easter is over, what are you going to do with those leftover eggs?  As eggs are currently in short supply, you certainly don’t want to waste them. If you dyed them with food coloring or natural dyes (remember our blog on dying…

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Cottage Cheese Fluff

By Judy Larkin | Apr 4, 2020

This recipe couldn’t be easier.  If you use low calorie and sugar free items, it shouldn’t put any lbs. on the hips. I made it for dinner and also as a delightful little dessert served in demitasse cups to accompany afternoon tea.  Ingredients 1 ½ cups cottage cheese 1 (3 ounce) package of Jell-O (any…

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British Flapjacks

By Judy Larkin | Mar 23, 2020

Flapjacks are a classic British treat that are perfect for all ages. They are definitely not pancakes, more like a bar cookie made from oats bound with butter, golden syrup and brown sugar. They are a little like an oatmeal cookie and a lot like a granola bar.  The slow releasing energy from the oats…

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