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    You are in: Home / Cookbooks / Tea Time
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    Tea Time

    An ongoing collection of tea time recipes, for afternoon tea, Victorian High Tea, or a children's tea party! Plain or fancy, here is a lovely ongoing collection of herbal and black teas, either hot or iced, along with a variety of tea sandwiches both savory and sweet, tea loafs, scones, biscuits, trifles and more to serve at tea, whatever the occasion!
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    This is The Olive Garden's recipe, from their cookbook. It is not a copycat. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! ***I have edited the cooking order to make the preparation time shorter.***

    Recipe #274110

    These cute heart-shaped sugar cubes are so easy to make! Even the kids can help. I think they would be fun for parties, especially tea parties or to offer to guests with coffee after dinner. The silicone ice trays come in every imaginable shape, so make your sugar cubes in whatever shape or motif you wish. Imagine making them in Orange for Halloween, Red for Valentine’s Day. White would be beautiful for a bridal shower. Pink and lavender is pretty for Easter and Mother’s Day. Recipe is originally from Country Living and you can see a sugar hearts tutorial online at Between Naps on the Porch blog.

    Recipe #486086

    A delightfully fragrant floral tea - tisane - infusion of roses and jasmine blossoms! Lovely with a madeleine cookie or fresh baked scones, for a morning or afternoon tea. Can be served either hot or iced. Would make a nice hostess or foodie gift in a jar, tea tin, or pretty china cup. Please note: Be sure to use organic pesticide free flowers, only.

    Recipe #463638

    There's nothing like a cup of fresh mint and melissa (lemon balm) tea or tisane to refresh, calm and soothe you after a morning or afternoon spent at the gym or in the garden. Enjoy! Wonderful hot or iced sweetened with my vanilla or herb sugar recipe #431886, or with lavender honey recipe #383209. Makes two cups of tea.

    Recipe #479926

    Serve this luscious lemon clotted cream with fresh baked scones, an assortment of jam (strawberry!), and fresh berries for a delightful British style tea. See my strawberry jam recipe #388115 and strawberries and cream scones recipe #428672. This homemade lemon clotted cream was recommended by British author and lifestyle expert Maureen Petrosky in the April 2011 article by People Magazine, featuring "A Royal Wedding". I hope you enjoy!

    Recipe #453683

    8 Reviews |  By BecR

    These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners', and tinted gold by a very high percentage of vanilla, the topping gives the scones a nicely crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam (try strawberry-rhubarb or my strawberry jam recipe #388115). Strawberry and Cream Scones are great served warm, slathered in Honey Thyme Butter recipe #428651 or my Homemade Lemon Clotted Cream recipe #453683. From

    Recipe #428672

    1 Reviews |  By BecR

    Strawberries and cream trifle is a lovely traditional English spring or summertime dessert of luscious fresh strawberries nestled amongst layers of sponge cake, sherry laced preserves, and fresh whipped cream arranged in a pretty glass trifle dish. If desired, add a layer of freshly prepared custard sauce recipe #286831. Delicious! A beautiful addition to the dessert table, or for a ladies luncheon or Afternoon Tea.

    Recipe #353522

    Whip this lemony delicious dip up in minutes, and serve with your favorite fresh fruit! Only three ingredients are used, plus your favorite fresh fruits (such as strawberries, bananas, grapes, cantaloupe, pineapple, or kiwi)... I've been known to crumble in a meringue cookie or macaron, as well. Top with a dollop of fresh whipped cream and zest, candied ginger or a sprig of mint, as desired-- also fabulous with a drizzle of Limoncello! A delicious "healthier" snack, breakfast or simple dessert -or- serve as an attractive appetizer tray for you and your guests. Enjoy! P.S. I like my lemon curd quite tangy, so I usually add zest for a bit more lemony tang.

    Recipe #454595

    1 Reviews |  By BecR

    A wonderful quick and easy trifle for Easter, or anytime! Luscious lemon filling plus fresh strawberries and whipped cream are layered with angel food cake cubes in this delicious variation on my Strawberries and Cream Trifle. Tip: Can be made using part lemon curd and part lemon pie filling for a more lemony-tart version. Yum! I like to make this trifle in the morning or a day in advance, and then chill until ready to serve. Can be made in a large trifle bowl, or in individual dessert glasses. Enjoy!

    Recipe #454342

    The perfect pink sweet little treats for a girls birthday party, a baby shower, or a romantic celebration! Made easy with a prepared pink cake mix and a tub of cream cheese frosting (or you can make your own). Yum! Adapted from How Sweet It Is.

    Recipe #453771

    If you are a lemon-lover like me, you will love this tart! Thin and elegant, with plenty of fresh lemon flavor. P.S. If you want more filling, feel free to double the recipe; any filling that you don’t use can be spread on toast, fresh biscuits, or scones, and it freezes well. If you use Meyer lemons, reduce the sugar slightly. You will need a 10-inch (24cm) tart pan with removable bottom. Recipe is from Executive Chef Billy Grant, who created a lemon dessert tasting with his pastry chef, Fran Marino, for his Beard House debut, and it has been on his restaurant menu ever since. This tart was paired with a lemon mascarpone mousse and lemon gelato to make it a very lemony affair, indeed. Note: Time does not include overnight chill time for the filling, plus one hour chill time for the Pâte Brisée pastry.

    Recipe #372048

    4 Reviews |  By BecR

    A favorite spring and summertime drink of mine, using fresh or dried lavender and lemons from the garden. Wonderfully refreshing! May be served cold over ice, or hot with honey. Adapted from "The Ultimate Liquor-Free Drink Guide" by Sharon Tyler Herbst.

    Recipe #131597

    1 Reviews |  By BecR

    These are some of the best scones I've ever eaten! From my friend Cameron. Lovely served warm or cooled with butter, recipe #247961 or recipe #383209, lemon curd, or British clotted cream--and a cup of tea!

    Recipe #381986

    4 Reviews |  By BecR

    These delicious lavender cookies are a real treat--perfect for tea-time, or for serving out on the veranda with a pitcher of ice-cold lemonade! From The Spice House. Note: Icing amount as written is very generous for these cookies, feel free to reduce to one half or one quarter the recipe, as you like.

    Recipe #375524

    These old fashioned English tea tarts are somewhere between cheesecake and custard, and are similar to those served at the Maids of Honour tea rooms in Richmond, Surrey, England (the official recipe is a closely guarded secret) since the early 18th century. I prefer a shortcrust pastry shell, but you may use a puff pastry if you prefer---9 ounces of packaged puff pastry should be sufficient for the job. Recipe is slightly adapted from one found in a Nigella Lawson cookbook.

    Recipe #387152

    1 Reviews |  By BecR

    Lovely little open-faced fresh radish sandwiches on French bread or sourdough, with cream cheese and herbs. Slightly adapted from Rose Tea Cottage.

    Recipe #454598

    Serve these dainty tea-time triple-decker triangle sandwiches with a nice cup of tea and enjoy! Recipe adapted from the Duchess herself at Rose Tea Cottage.

    Recipe #454597

    These dainty finger sandwiches of cheese, chives and watercress are perfect for an afternoon tea party (or anytime)! Traditionally served on a 3-tier serving tray, and arranged accordingly: scones on top w/warming dome, sandwiches and savories in the middle, and sweets on the bottom. Enjoy!

    Recipe #117688

    You don't have to be British to enjoy these wonderful tea-time sandwiches! Make ahead tip--the uncut sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before serving. From

    Recipe #410969

    1 Reviews |  By BecR

    Scotch eggs are marvelous for travelers or picnickers! Take some spring onions to go with them and, if you've got plates, some chutney or mustard, for dipping. This recipe is taken from Delia Smith's Complete Cookery Course.

    Recipe #291094

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