Tearoom – Peach Pear Plum Cafe

Autumn Fruit Salad

Posted on November 1, 2017November 1, 2017 by peachpearplumcafe

This delicious Autumn Fruit Salad is similar to a yogurt parfait. Sweet, crunchy, and perfect as a side dish this fall season. Both kids and adults love it. So get your favorite knife and get ready to chop because you’ll be asked to bring this to family gatherings all year long!

Ingredients

8 small apples

4 green pears

1/2 bag of seedless red grapes (cut in half)

2 lemons or 2 tbsp lemon juice

6 oz maple greek yogurt

2 tsp ground cinnamon

1 tsp vanilla extravt

1 cup of whipped cream

1 cup chopped wlanuts

1/4 cup brown sugar

Directions

1. Rinse fruit thoroughly

2. Cut apples and pears into small pieces and discard the cores.

3. Sprinkle lemon juice over the cut apples and pears. Stir and mix well.

4. Cut grapes in half and add to the apples and pears.

5. In a separate bowl, mix together; maple yogurt, vanilla extract, whipped cream, cinnamon and brown sugar.

6. Chop the walnuts or purchase pre-chopped walnuts. You may add the walnuts straight to the fruit or add it to the dressing.

7. Pour 1/2 the dressing to the fruit and stir. Add in more dressing as needed.

8. Serve and ENJOY. (Keep in the refrigerator if serving later. It will last a 3 to 5 days in the refrigerator.)

Thanks for reading. Hope you find time to try out this delicious recipe!

Katie

Raspberry Scones with Lemon Glaze

Posted on August 8, 2017May 16, 2018 by peachpearplumcafe

This scone recipe is a bit more work than the rest of my scone recipes, but it’s so worth it! It is a refreshing treat in this Florida heat. The lemon glaze compliments the raspberry scone so well. It’s that sweet yet sour flavor that is just a breath of fresh air. So if you are looking for something to heighten the taste buds, this is it!

Ingredients:

Scones

2 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

¼ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ sour cream

⅓ cup raspberry curd

½ cup fresh raspberries

Raspberry Curd (Do this FIRST)

6 oz raspberries

3 egg yolks

¾ cup powdered sugar

1 tbsp lemon juice

1 tsp lemon zest

8 tbsp butter (room temp and cut into chunks)

Lemon Glaze

1 tsp Lemon extract

1 tsp Lemon Juice

1 to 2 cups Confectioners sugar

Instructions:

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Prep table area with a sprinkle of flour and cutting blade.
Puree raspberries in a food processor.
Zest 3 to 4 lemons.
Using a double broiler (you can use a small pot with a glass bowl like I did). Add water to the pot and put on low heat.
Combine egg yolks, lemon juice, lemon zest and pureed raspberries into the glass bowl. Make sure to cook over low heat and whisk for 8 minutes before adding the powdered sugar and continue to whisk for a few more minutes, until thickened.
Remove from heat and whisk in the butter.
Strain the curd filling by pushing it through the strainer into a glass bowl. This way you have less seeds in the curd.
Press plastic wrap directly onto the surface of the curd so there won’t be a skin later. Then refrigerate until it is chilled.
In a large bowl, sift the flour, brown sugar, baking powder, and salt.
Using a cheese grater (large holes) grate one stick of frozen butter and blend until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, sour cream, and raspberry curd.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Sprinkle in the fresh raspberries.
Carefully spread the raspberries throughout the ingredients. Don’t over blend it but make sure you don’t have large sections of it.
Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
Arrange the wedges on your baking sheet or scone pan.
Bake scones for 14 minutes and then rotate pan and bake an additional 2 to 3 mins until golden brown.
While scones are baking, whip together lemon extract, lemon juice and confectioners sugar until thick but easily pour-able.
Remove from the oven and allow to cool before pouring the lemon glaze over each scone.

The raspberry curd can be made ahead of time and placed in the refrigerator to make it a bit easier. Thank you for your interest in my recipe and I hope you enjoy!

Katie

Cucumber Sandwiches

Posted on April 4, 2017December 3, 2017 by peachpearplumcafe

Honestly, I probably would just eat a cucumber sandwich the old fashioned way. Who cares if there is crust or not on the bread. This recipe is so tasty you could spread it on toast and grin after each bite. Shoot; I’d just eat this straight out of the bowl or with pita chips! Seriously, it’s that tasty. Don’t take my word for it; try it!

Recipe:

2 large seedless cucumber (skinned and sliced thinly)

8 oz of Whipped Cream Cheese

1/3 cup Mayo

1 tsp lemon juice

1 tbsp dill weed

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

2 tbsp butter (room temp)

10-15 cherry tomatoes (sliced)

Instructions:

1.Set out the butter so that it softens (do this a few hours before beginning the recipe).

2.Wash the cucumbers and cherry tomatoes. Using a peeler, skin the cucumber and then slice the cucumber thinly. Dice the ends of the cucumber into tiny pieces to add to the filling later.

3.Slice the cherry tomatoes. Set both vegetables to the side until later.

4.Blend the butter, cream cheese, and mayo together until smooth. While still blending, add in the lemon juice.

5.Sprinkle in the rest of the seasonings (garlic powder, dill, salt and pepper) and stir. Add in the diced cucumber from earlier and continue to stir.

6. Prepare your bread by cutting off the crust. Then lay them out on a clean surface and begin spreading the filling onto the bread using a knife or the back of a spoon.

7.Before placing the bread on top, add the thinly sliced cucumber and sliced tomatoes. Place the bread on top and use a toothpick to hold it together for transporting.

If you are storing them in the refrigerator for later and you don’t want the bread to dry out, use this helpful trick: Wet some paper towel and ring it out. Lay it over the sandwiches and seal them in an airtight container and place them in the frig. They will stay moist for the following day.

Hope you enjoyed!

They can also be made my favorite way…

Katie

Sugar Plum Scones

Posted on March 14, 2017March 14, 2017 by peachpearplumcafe

Another tasty treat from the tearoom to your home. Enjoy the smell of the sweet brown sugar, oats and plum fruit as it bakes so nicely in the oven. No nuts are involved in the making of this recipe just a delicious, crispy scone topped with yumminess. I hope you enjoy this sugary sweet scone as much as I do.

Scones:

Dry Ingredients:

1 and 1/2 cups of Flour

1/3 cup Brown Sugar

1/2 cup of Oats

1 tbsp of Baking Powder

1/2 tsp of Salt

1/2 tsp of cinnamon

1 stick of frozen shredded butter

Wet Ingredients:

1 egg

1/4 cup heavy cream

2 tsp of vanilla extract

1/4 cup greek yogurt

1/2 cup diced plums

1 tbsp of plum jam

Toppings:

Glaze topping

1/2 cup powdered sugar

2 tbsp clear vanilla extract

1 – 3 tbsp of heavy cream

Sprinkle topping – optional

2 tbsp flour

1/4 cup brown sugar

2 tbsp butter (melted)

2 tbsp oats

Instructions:

1.Preheat oven to 400 degrees

2. Line a baking sheet with parchment paper or spray tray with nonstick cooking spray.

3. In a large bowl, sift the flour, brown sugar, baking powder, cinnamon, and salt. Then add in the oats.

4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs. I strongly recommend using a cheese grater to cut the frozen butter. It is so much easier. Here is the one I used. I do get compensation if you click on this link and order. Cuisinart CTG-00-BG Boxed Grater

5. In a small bowl, whisk together the egg, heavy cream, yogurt, plum jam and vanilla extract.

6. Pour the wet ingredients over the dry ingredients and mix until just combined.

7. Gently add in the diced plum.

8. Pat the dough out into a circular shape that is about 1 inch thick. Cut into 6 – 8 equal wedges (use a pizza cutter).

9. Arrange the wedges on your baking sheet or scone pan. Using a basting brush, brush some heavy whipping cream over the tops of the scones.

10. Bake scones for 12 – 14 minutes or until light golden brown.

11. Remove from the oven and allow to cool while you mix the glaze.

12. To make the glaze, add the powdered sugar and vanilla into a small bowl.

13. Add the heavy whipping cream slowly (one tbsp at a time) until the mixture is easily pour-able but not runny. Drizzle the glaze over the scones.

13. To make the sprinkled topping, melt the butter in a small pan. Add in brown sugar, flour and oats until well blended and crumble like. Sprinkle brown sugar topping over the glazed scones and enjoy!

Sugar Plum Scones by PeachPearPlum

Building Imaginations – Dress Up Furniture

Posted on February 15, 2017February 15, 2017 by peachpearplumcafe

Imagination is so important. I love giving my children the opportunities to try and/or practice being anything they want to be. My oldest daughter loves dressing herself. She rotates between ninja and princess most of the time. The fun part about making special furniture pieces like this one, is the fact that I can enjoy it right along side my girls. We have had our fun acting as ballerinas or super heroes flying through the house. But the best one yet; is when we act like British ladies with adorable hats at a tea party. That one is my favorite.

Don’t worry this didn’t cost an arm and an leg and didn’t take nearly as much time to complete as I thought it would. Yes we had to sand it, prep it with white primer paint, and then tape it off to do the two tone color effect. Knowing that this was going to be used by kids, I wasn’t too hard on myself to make it “perfect” (I even let the girls have a go with the painting too). It will get scratched, dinged and even colored on :/. Don’t fret, the best part is witnessing it being enjoyed.

You can find all sorts of furniture for inexpensive prices in all sorts of areas. Mondays and Tuesdays are a great place to start at Goodwill. I have found many items at garage sales and have even been able to find a couple items in the trash/free pile on front lawns. This particular piece was found at Lighthouse Ministries (similar to Goodwill but Christian based values) for $25.

The primer and light pink paint color I had to purchase from HomeDepot (about $15 – $20), but I already had leftover bright pink paint (always check what you have in your house before spending your money, you’ll be surprised by what you find).

Once all the painting was done and dry I made sure to spray paint a sealer over it, twice (You can find spray paint sealer at Walmart for pretty cheap about $5). Make sure you let it dry in a covered area outside. It takes a few days for the spray paint smell to disappear.

My husband had the pleasure of cutting the $9 wooden round dowel and screwing in the two closet pole sockets ($5) to hold the pole in place (make sure it is kid safe – meaning they will try and hang on it, pull it and whatever else they can think of).

Last but not least, I had a few leftover cabinet knobs ($5) from another project. These two cute knobs were on clearance at JoAnns. It just helped pull it altogether.

In all, this piece cost us around $65. Well worth it in my eyes, especially since some of the items purchased will be used on other products. This is also an item I’d like to put in my future tearoom when I have enough room for a children’s tea area. I look forward to the day when I can watch parents play pretend with their children at my tearoom 🙂

I am NOT receiving compensation for any of the materials suggested here.

Thanks for reading,

Katie

Please feel free to share any re-purposed items you’ve had the pleasure of completing. Also share any special tips or tricks for staying below your spending budget 😉