The Larkin Tea Cookbook

The best recipes for a cup of tea.


By Judy Larkin | Nov 18, 2021

How many times have you been forced to purchase a large container of buttermilk for a recipe that only requires 1/2 cup? (Why can’t they sell it in smaller quantities?) This happened to me today and it reminded me of an easy, and very tasty recipe that will use up all that buttermilk. It is…

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By Judy Larkin | Oct 11, 2021

These scones go well with the following teas: Pumpkin Spice, Grandma’s Pumpkin Pie, Cinnamon Apple and, of course, Snickerdoodle. 2-1/4 cups flour ¼ cup packed soft brown sugar 4 tsp. baking powder ½ tsp cream of tartar 2 tsp. ground cinnamon, divided ¼ tsp. salt ½ cup unsalted butter, chilled and cut into cubes ½…

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By Judy Larkin | Aug 27, 2021

ICED TEA POPSICLES BASIC RECIPE Ingredients: 2 cups water ½ cup granulated sugar 4 heaped teaspoons tea* Instructions: Combine the water and sugar in a pan and bring to boil. Remove from heat and add the tea. Cover and steep for at least ten minutes.  Strain out the tea leaves.  I put the liquid into…

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Wild Ramp & Potato Soup

By Judy Larkin | May 5, 2021

Potato Ramp Soup – Serves 6-8 INGREDIENTS: 3 tbsp butter 1 medium bunch ramps, bulbs & greens divided 1 large leek, trimmed, cleaned well, halved lengthwise and thinly sliced 1 large carrot, peeled, halved lengthwise and thinly sliced pinch dried marjoram 2 tsp sea salt, or to taste 6 cups water zest + juice of…

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Wild Ramp Scones

By Judy Larkin | May 5, 2021

Wild ramps add a fresh, garlicky flavor to these savory scones. YIELD: MAKES ABOUT 12 THREE-INCH SCONES.  | COOK TIME: 45 MINUTES TOTAL TIME INGREDIENTS: 5 cups all-purpose flour, plus more for dusting 1/4 teaspoon baking soda 2 1/2 teaspoons kosher salt 1 cup finely chopped Wild Ramps – greens only 16 tablespoons (2 sticks) COLD…

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By Judy Larkin | Feb 17, 2021

These brownies come with a different twist than the regular traditional brownie due to the addition of white chocolate chips and raisins. The recipe is quick and easy to prepare. It is a tasty treat to enjoy with a cup of tea or as part of an afternoon tea spread. Ingredients: ¼ cup (1/2 stick)…

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By Judy Larkin | Feb 12, 2021

The sweet-flavored parsnip has at various times been added to sweet dishes, especially in the Tudor period when sugar was expensive.  This dish has a creamy taste and the consistency of lemon curd.  In springtime, it was traditionally decorated with sugared primroses. Ingredients: 8 oz. short crust pastry 1 ½ lbs. parsnips, peeled and chopped.…

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west Virginia hot toddy


By Judy Larkin | Feb 6, 2021

Ingredients: Prep Time: 5 minutes  Total Time: 10 minutes Yields: 1 1 cup water 1 cinnamon stick 1 star anise 1 tbsp. oolong tea (We used Ti Kuan Yin) 1½ oz. moonshine whiskey Juice of half lemon Lemon slice and star anise for garnish In a small pan, combine water, cinnamon, anise and bring to a boil. Remove from heat and add oolong…

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By Judy Larkin | Feb 1, 2021

My good friend, Sinéad Moss, has shared her grandma’s Armagh Potato Apple Griddle Cake recipe.  Served with cream, it makes a delicious treat for high tea and of course, don’t forget to make a pot of Irish Breakfast Blend tea to go with it.  Armagh Potato Apple Griddle Cake 1 lb. cooked potatoes, mashed.  Must…

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