Nut Bread Tea Sandwiches Recipes

WALNUT TEA SANDWICHES

Walnut Tea Sandwiches image

Recipe source: The Book Club Cookbook -- describing a wonderful way to discus Jane Eyre at your book club while nibbling on these wonderful tea sandwiches -- best if used very thin bread (suggestion: Pepperidge Farm thinly sliced bread/a combination of white and wheat would be pretty on a tray). Suggested to make sandwiches ahead of time and then cover them with waxed paper and then refrigerate them to prevent drying out -- but it is still best to prepare sandwiches as close to serving time as possible.

Provided by ellie_

Categories Lunch/Snacks

Time 1h30m

Yield 48 tea sandwiches, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

14 ounces cream cheese, room temperature
3/4 cup walnuts, toasted and chopped
2 tablespoons parsley, minced
1 tablespoon green bell pepper, minced
1 tablespoon onion, minced
2 teaspoons lemon juice
3/8 teaspoon nutmeg, grated
salt
white pepper
24 slices bread (see note in description ( use thinly sliced bread)
1/2 cup butter, room temperature

Steps:

In a large bowl combine first 4 ingredients (cream cheese - bell pepper) and stir in the onion, lemon juice and nutmeg. Season to taste with salt and pepper. Refrigerate for 1 hours.
Spread one side of each piece of bread with butter and then top the buttered side of 12 slices of bread with the cream cheese mixture topping with another slice of bread, buttered side down. Cut off crusts with a sharp knife.
Cut sandwiches diagonally into quarters.

PINEAPPLE NUT TEA SANDWICHES

Pineapple Nut Tea Sandwiches image

Make and share this Pineapple Nut Tea Sandwiches recipe from Food.com.

Provided by True Texas

Categories Lunch/Snacks

Time 30m

Yield 48 serving(s)

Number Of Ingredients 8

Ingredients

18 ounces cream cheese
1 (6 ounce) can crushed pineapple (very well drained)
1/4 cup powdered sugar
1 -2 stalk celery, chopped fine
1/4 cup nuts, chopped fine
1 tablespoon mayonnaise
6 -8 maraschino cherries, chopped
bread

Steps:

Have cheese at room temperature.
Combine cheese, sugar and mayonnaise and mix well with mixer.
Mix in rest of ingredients by hand.
Place in refrigerator awhile until firm. Spread on bread of your choice.
Cut off crusts; and cut bread into shapes of your choice.

Nutrition Facts : Calories 47.6, Fat 4.1, SaturatedFat 2.1, Cholesterol 11.8, Sodium 41.9, Carbohydrate 2.1, Fiber 0.1, Sugar 1.8, Protein 0.8

NUT BREAD

Nut Bread image

This recipe was published in a 1964 Bisquick cookbook with the following suggestion: "Moist, deliciously rich fruit and nut breads make delightful little tea sandwiches for two, twenty or two hundred."

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h20m

Yield 16

Number Of Ingredients 7

Ingredients

2 3/4 cups Original Bisquick™ mix
1/2 cup sugar
1 cup milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
3 eggs
1 1/2 cups finely chopped walnuts

Steps:

Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
In large bowl, beat all ingredients except walnuts with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in walnuts. Spread batter in pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Run knife or metal spatula around sides of pan to loosen bread; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 8 g, TransFat 1 g

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