As requested - Recipes from Ember's baby shower

Summertime Punch

3 quarts water
8 tea bags
3/4 cup granulated sugar
1 can (12 ounces) frozen lemonade concentrate, thawed
1 quart chilled ginger ale

Bring water to a boil. Steep tea in water for 10 minutes. Remove tea bags and combine with lemonade concentrate. Chill. Gently stir in ginger ale just before serving. Makes 12 to 16 servings.
 
Lavender Egg Salad
 
Chop 4 hard-boiled eggs, mix in one ounce of mayonaisse, and one ounce of plain yogurt.  Add one teaspoon of curry powder, and one tablespoon of dried lavender buds.  Spread on bread slices and top with a green olive.
 
Radish Sandwiches on Zucchini Basil Muffins
 
Cucumber Mint Tea Sandwiches

1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese
6 slices of whole-wheat bread
a 3-inch length of seedless cucumber, cut into thin slices

In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.

Wonderful Chicken Curry Salad

5 boneless, skinless chicken breast halves
1 cup mayonaisse
3/4 cup chutney
1 teaspoon currey powder
1/4 teaspoon pepper
2/3 cup chopped pecans
1 cup seedless grapes, halved
1/2 cup choppen onion

In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool and tear into small pieces with a fork.

In a large bowl, combine mayonaisse, chutney, curry powder, and pepper.  Stir in chicken, pecans, grapes, and onions.  Chill (I recommend chilling overnight).

Ham and Apricot Preserve Tea Sandwiches

4 thin slices raisin-pumpernickel bread (I used regular pumpernickel)
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
1/4 Virginia Ham, thinly sliced

Spread one bread slice with half of the preserves.  Spread another slice with half of the mustard.  Fill with half of the ham slices and close.

Lemon Blueberry Scones (I highly recommend these!)

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt (I used Yoplait lemon blast - I have also used Yoplait light lemon pie)
1 egg
1/4 cup melted butter or margarine
1 cup fresh or frozen blueberries (if using frozen, do not thaw before adding)

Glaze:
1/2 cup confectioner's sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

In a large bowl, combine the first six ingredients.  In another bowl, combine the yogurt, egg, and butter.  Stir into dry ingredients until moistened.  Fold in blueberries.  Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet.  Bake at 400 degrees F for 15-18 minutes or until lightly browned.  Combine glaze ingredients; drizzle over warm scones.


Enjoy!