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The Larkin Tea Cookbook

The best recipes for a cup of tea.

BLOND BROWNIES WITH WHITE CHOCOLATE

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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PARSNIP PIE

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

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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ARMAGH POTATO APPLE GRIDDLE CAKE

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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CELTIC TEA

By Judy Larkin | Jan 25, 2021

Raise a glass on National Irish Coffee Tea Day! National Irish Coffee Day is celebrated on January 25, and we think that it’s the perfect occasion to warm yourself up with a tasty, boozy treat. Irish coffee traditionally consists of black coffee, whiskey, sugar, and whipped cream.   However, for those of you who prefer tea,…

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BELGIAN SNACKING CAKE

By Judy Larkin | Jan 18, 2021

This unusual cake which is moist with a surprisingly light texture is an ideal way to finish up any left-over mincemeat.  Needs to be cold before slicing and the taste and texture is actually better the next day. Ingredients: 4 oz. unsalted butter (softened) 3 oz. soft brown sugar 2 eggs (beaten) 5 oz. self-rising…

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HAPPY NEW YEAR! CELEBRATE WITH TEA-COCKTAILS

By Judy Larkin | Dec 29, 2020

Staying home this New Year’s Eve?  Add to the fun by trying these tea-based cocktails. Don’t be intimidated. Making cocktails at home is very simple. No matter what you fancy, we have a cocktail recipe for every taste. Just shake, stir, or pour away. ZESTY GIN & TEA – Yield: 1 CocktailIngredients:-1 ½ fluid oz.…

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POTATO CANDY

By Judy Larkin | Dec 22, 2020

Potato Candy is thought to have come to the US in the early 1900’s from Germany.  It became extremely popular during the Great Depression; making this tasty treat was a great way to create a delicious confection out of the little ingredients that were available during those trying times. The cold mashed potatoes, as the…

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ECCLES CAKES

By Judy Larkin | Dec 9, 2020

The Eccles cake is named after the town of Eccles, which is in the historic county of Lancashire and now classified as a town in the City of Salford, Greater Manchester. They are part of a Lancashire food tradition, with similar cakes being found in other parts of the County of Lancashire. Eccles cakes were traditionally…

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