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Gazette Premium Content Fundraising tea might be just what suits mother on her day

By Teresa Farney Updated: May 8, 2013 at 8:40 am

DETAILS

El Paso County Salvation Army Women's Auxiliary Mother's Day Victorian Tea and Tablescapes

When: May 9-11

Seatings: 11 a.m. and 2 p.m.

Where: Myron Stratton Home, 2525 S. State Hwy. 115

Cost: $25 per person

More info: 719-550-4620 or carolm3736@aol.com

To honor mom on Mother's Day, you could serve breakfast in bed, bake her favorite cake or treat her to a lavish brunch.

Or you could take her to a festive fundraising tea that has become quite popular in its three-year existence.

The Salvation Army Women's Auxiliary's Mother's Day Victorian Tea and Tablescapes has grown from a couple of tea parties on a single day to six parties over three days. Not only is the fundraiser a way to honor your mother, this year it recognizes six outstanding moms in the community - from a foster mother who cares for a severely disabled child to a mother who buried her soldier son - and raises money to support needy children in El Paso County. You can learn about the six amazing women while enjoying the culinary skills of the auxiliary members.

The fundraiser was the idea of Carolyn Marshall, a volunteer with the auxiliary and co-owner of the former catering business Traveling Tea Pot.

This year, the parties are expected to draw 400 guests at the Myron Stratton Home.

'I have about 20 to 25 ladies who will be cooking, setting up and tearing down, ' Marshall said.

She's not sweating it. She has her recipes down pat, and with her catering background she knows how to manage the kitchen crew and service efficiently.

'We will make hundreds of tea sandwiches, ' she said. 'I have 605 scones in my freezer ready to be baked as they are needed for service. '

Tea sandwiches can be made a couple of hours ahead and covered with damp paper towels to keep them soft and fresh. Marshall likes to serve the scones piping hot from the oven. She makes her no-fail scone dough recipe, cuts them into rounds and freezes them. The frozen scones are later popped into a 350-degree oven and baked for 12 to 18 minutes.

'When guests are seated, volunteers will serve a three-tier plate holder with tea sandwiches, sweets and hot scones, ' she said. 'Guests are immediately poured a cup of hot tea. Then we bring another pot of hot tea for the table so guests can serve themselves. '

If having the delicious tea and meeting the honored moms isn't enough, there will be beautiful tablescapes to ogle. Fourteen individuals and local businesses have created the table settings, thanks to the efforts of fundraiser co-chair, Debbie Greier. Two of the tablescapes will be sold during the event.

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Contact Teresa J. Farney at 636-0271, Twitter @tffoodie, Facebook Teresa Farney

SOUR CREAM SCONES

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Yield: Makes 2 dozen

2 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 5 tablespoons unsalted butter 1 large egg yolk 1 cup sour cream 1 teaspoon vanilla extract 1 teaspoon almond extract 3 tablespoons heavy whipping cream 1 tablespoon coarse sugar

Procedure:

Line 2 baking sheets with parchment paper. set aside.

In a large bowl combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs; set aside.

In a small bowl, whisk together egg yolk, sour cream, vanilla and almond extracts. Combine sour cream mixture and flour mixture, stirring just until dry ingredients are moistened. (Dough will be sticky) Divide dough into 2 balls.

On a lightly floured surface, roll half of dough to a 3/4-inch thickness. Using a 2-inch round cutter, cut scones. Repeat process with remaining dough. Place scones on prepared baking sheets, and brush with cream. Sprinkle with sugar. Bake at 400 degrees until lightly browned, 10 to 12 minutes.

Source: Carolyn Marshall

BROWNIES

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Yield: 10 servings

1 3/4 cups flour 3 tablespoons cocoa powder 1 teaspoon baking powder 1 teaspoon salt 2 sticks butter 2 1/2 cups brown sugar 1 cup water 6 ounces chopped unsweetened chocolate 5 eggs 2 teaspoons vanilla 1 cup chopped walnuts

Procedure:

In a bowl combine flour, cocoa powder, baking powder and salt. In a small pan simmer butter, brown sugar and water. Remove from heat and whisk in chocolate. Cool slightly. Whisk in eggs, one at a time and vanilla. Stir into flour mixture, do not beat, stir just until thoroughly mixed. Fold in chopped walnuts.

Spread into a 9-inch by 13-inch pan. Bake 30 to 35 minutes at 325 degrees. Cool completely before slicing and serving.

Source: Carolyn Marshall

CURRY EGG SALAD

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Yield: 5 dozen tea sandwiches

1 dozen hard-cooked eggs, peeled and chopped 3/4 cup mayonnaise Salt and pepper to taste 1/4 cup sweet pickle relish 1/8 teaspoon mild curry spice

Procedure

Place chopped eggs in bowl, add mayo gradually, until filling has a smooth texture. Add pickle relish a little at a time. Salt and pepper to taste. Add curry a little at a time, do not over season. Curry can be strong, so add for a mild taste.

Spread mixture on white bread cut in 2-inch by 2-inch squares.

Source: Carolyn Marshall

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