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The Larkin Tea Cookbook

The best recipes for a cup of tea


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.) Rinse petals to remove any dirt or insects. Pour boiling water over…

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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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By William 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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Potato Chip Cookies

By Judy Larkin | Mar 14, 2020

Happy Potato Chip Day! To celebrate we’re sharing a simple cookie recipe whose main ingredient is crushed potato chips. The design on the cookies was created by stamping them with the decorative base of a glass before cooking. When my eldest grandson, Andrew, was a child we’d bake these together. Called them “Mystery Cookies” because…

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Traditional Irish Boxty

By Judy Larkin | Mar 1, 2020

Boxty is a traditional Irish food that makes good use of that most famous Irish staple: the potato. It is essentially a potato pancake that can be eaten alone or as a side dish.  Boxty was a traditional “peasant food” since the ingredients were generally cheap and affordable in poor households. Irish peasants in the 18th…

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Soups made with Tea

By Judy Larkin | Jan 31, 2020

A warm bowl of soup always tastes nourishing, especially on a cold winter day. Add tea to the broth, and the soup is even more beneficial. What are the advantages of cooking with tea? Well, tea is packed with antioxidants (that get rid of potentially harmful, oxidizing substances in your body) and polyphenols (which work to fight…

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Cranberry Eggnog Trifle

By Judy Larkin | Dec 12, 2019

Eggnog infused cake is layered with fresh cranberry sauce and eggnog pudding in this gorgeous, show-stopping holiday dessert! yield: 12 servings prep time: 30 minutes cook time: 30 minutes total time: 1 hour INGREDIENTS FOR THE CAKE 1 white cake mix 1 1/4 cups eggnog 1/3 cup vegetable oil 3 egg whites 1/4 teaspoon nutmeg FOR THE CRANBERRY SAUCE…

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Cranberry Wassail with Tea

By Judy Larkin | Dec 5, 2019

Serves/Makes: 20 1 quart hot tea 1 quart cranberry juice 1 quart apple juice 3 pieces cinnamon sticks (2 inches long) 12 whole cloves 1 cup sugar 2 cups orange juice 3/4 cup lemon juice 1 orange, sliced, rind studded with cloves if desired 1 lemon, sliced, rind studded with cloves if desired Combine the…

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