Dragonwell Dead

Favorite Recipes From The Indigo Tea Shop

1 cup all-purpose flour

½ tsp salt

2 tsp baking powder

1 tsp sugar

1 cup mashed cooked sweet potatoes

3 Tbsp melted butter

1–2 Tbsp milk

Sift flour, salt, and baking powder into a medium bowl, stir in sugar. In a separate bowl, mix sweet potatoes and 2 Tbsp. butter, then add in dry ingredients. Mix to form a soft dough, adding milk as necessary. Place on floured surface and roll out or pat with hands to form a round that’s about ½-inch thick. Using a 2-inch cookie cutter, cut out scones, then place on greased cookie sheet. Brush tops with remaining 1 Tbsp. of melted butter. Bake at 375 degrees for 20 to 25 minutes or until light brown. Serve warm with butter and honey.

8 hard-boiled eggs, peeled

2 Tbsp minced green onion

1½ Tbsp. Dijon mustard

1⁄3 cup mayonnaise

¼ tsp salt

2 cups iceberg lettuce, finely shredded

8 slices chewy bread

Chop eggs. Stir in onion, mustard, mayonnaise, and salt. Chill mixture. To prepare sandwiches, butter bread, then spread egg salad on 4 slices of the bread. Gently pile on shredded lettuce, then top with remaining bread slices. Using a sharp knife, carefully trim crusts and cut into quarters or finger sandwiches. Keep covered with plastic wrap until ready to serve. Note: this egg salad can also be served in croissants.

1 lb crab meat

1½ cups white sauce

2 eggs, separated and beaten

¼ cup green pepper, chopped and lightly sautéed

¼ cup onion, chopped and lightly sautéed

½ tsp Tabasco sauce

¼ cup shredded Cheddar or Jack cheese

Salt and pepper to taste

Add beaten egg yolks to white sauce and stir. Mix in crab meat, green pepper, onion, Tabasco sauce, and dash of salt and pepper. Gently fold in beaten egg whites, pour into baking dish, and top with shredded cheese. Bake for 20 minutes in 375-degree oven until golden brown. Yields 4 servings.

2 cups brewed black tea, chilled

1½ cups frozen strawberries

1 (6-ounce) can frozen lemonade concentrate

¼ cup powdered sugar

1 cup ice cubes

Place brewed tea, frozen strawberries, lemonade concentrate, powdered sugar, and ice cubes in a blender. Mix until smooth and slushy. Pour into champagne flutes and serve.

1 cup milk

½ cup butter

1 cup all-purpose flour

4 large eggs

In heavy saucepan, bring milk and butter to a boil. While boiling, add flour all at once and stir rapidly until mixture forms a ball. Remove from heat and beat in eggs thoroughly, one at a time. Place heaping teaspoons of dough on a greased cookie sheet, two inches apart. Bake for 20 minutes at 425 degrees, then reduce heat to 350 degrees and continue baking 10 to 15 minutes, until puffs are well risen and dry. When cool, gently pull off the top and add your favorite filling. Curried chicken salad is great for luncheons, chocolate ice cream is perfect for dessert!

2⁄3 cup melted butter

2 large eggs

1 cup brown sugar

½ cup all-purpose flour

1 cup chopped pecans

Mix butter and eggs together well. In separate bowl, mix brown sugar, flour, and pecans. Add the dry mix to the butter and egg mix and beat well. Grease and flour mini muffin tins, then pour batter into tins until about two-thirds full.

Bake at 350 degrees for 20 to 25 minutes.

6 Tbsp butter

½ cup sugar

Grated rind and juice from lemon

1 egg, beaten

3 cups self-rising flour

1–2 Tbsp milk

Cream butter, then add sugar and grated lemon rind. Mix well and stir in strained lemon juice and beaten egg. Sift the flour and stir in lightly, adding milk as needed to keep dough stiff. Turn dough onto floured board and divide into small pieces. Roll each piece out gently with your hands and form into an S shape. Transfer to greased baking sheet and bake at 350 degrees for 15 to 20 minutes.

8 slices bacon

½ cup chopped onion

½ cup chopped red pepper

6 eggs

1 cup half-and-half

½ cup sour cream

Salt and pepper to taste

Sauté bacon, onion, and red pepper. In separate bowl, beat eggs with half-and-half, sour cream, and salt and pepper.

Pour half of this mixture into a greased 9-inch pie plate.

Drain the bacon/onion/red pepper mixture and spread on top. Pour remaining egg mixture over top. Bake at 350 degrees for 35 minutes.

¼ cup powdered sugar

½ cup sweetened condensed milk

1 cup creamy peanut butter

6 oz mini semisweet chocolate morsels

1⁄3 cup chopped walnuts or pecans

Combine powdered sugar, condensed milk, and peanut butter in mixing bowl. Stir until well blended. Stir in mini chocolate chips, then chill until firm. Gently shape into small balls and roll in chopped walnuts or pecans. Chill until firm. Serves one. (Just kidding!)

2½ cups all-purpose flour

2 Tbsp brown sugar

1 Tbsp baking powder

1 tsp salt

1 stick butter

1 cup milk

1 large egg

Finely grated zest from 3 or 4 key limes

Whisk together flour, sugar, baking powder, and salt. Cut in the butter with a fork until crumbly. In a separate bowl combine milk, egg, and key lime zest. Add to the flour mixture and stir with fork until dough is blended yet sticky.

Place dough on generously floured board and divide into two balls. Gently flatten each ball until it is about five inches in diameter, then cut into wedges. Place wedges on ungreased cookie sheet, then brush lightly with milk and sprinkle with sugar. Bake at 425 degrees for about 20 minutes.

½ cup butter

1 8-oz package shredded cheese

1 cup all-purpose flour

¼ tsp salt

1⁄8 tsp cayenne pepper

Combine cheese and butter in mixing bowl. Blend in flour, salt, and cayenne pepper. Form the mixture into 3 or 4 balls, then roll out each ball until dough is thin. Cut into strips and place on greased baking sheet. Bake at 425 degrees for about ten minutes or until golden brown. (Note: These are a perfect companion to soups and chowders!)

1 part blue curaçao liqueur

1 part dark rum

1 dash grenadine syrup

Pour into cocktail shaker over ice, shake well, strain, and serve.

Brew a pot of jasmine or rose hips tea and chill in refrigerator. Fill martini or parfait glasses with a scoop of raspberry or lemon gelato, then pour the chilled tea over it.