Ginger Tea Bread


  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons ginger

  • 3/4 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 1/2 cup brown sugar (packed)

  • 1/2 cup butter (softened)

  • 1/2 cup molasses

  • 1 teaspoon vanilla

  • 2 large eggs

  • 1 cup buttermilk*

  • powdered sugar for dusting the top if desired


  1.  Preheat the oven to 350 degrees.

  2. In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg and salt. Set aside.

  3. In a large mixing bowl, cream together the sugar and butter until well combined. Add the molasses and vanilla. Mix well. Add the eggs, one at a time, until well mixed.

  4. Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.

  5. Spoon the batter into a greased 9×5 inch loaf pan and bake at 350 degrees for 45-50 minutes.

  6. Cool in the pan for 10 minutes.

  7. Remove from the pan and cool.

*In place of buttermilk, you place one tablespoon of vinegar in the bottom of a 1 cup measuring cup. Fill the rest of the cup with milk. Allow the mixture to sit for 5 minutes before using.

Tea Room Fruit Salad

Provided to Parent Magazines Florida by Gail Teigeler, mom of 3 boys


  • 1 can peach pie filling

  • 1 pound fresh strawberries, sliced

  • 2-3 bananas, sliced

  • A large bunch of grapes, cut in half

  • 1 pint fresh blueberries


Combine the ingredients in a pretty bowl.  Can be made ahead of time except for bananas.   Add bananas close to serving time.

Tea Sandwich Recipes

I use thin white and wheat bread and a thicker cinnamon raisin bread.

Cucumber sandwiches:

Thinly slice an English cucumber.  These can be peeled, unpeeled or partially peeled.  Make your own herbed cream cheese by whipping cream cheese, adding dill and any other herbs you love.  Spread the cream cheese on both sides of the bread, add 1 layer of cucumber, place the bread together and press lightly.  Cut in quarters.  You can remove the crusts if you would like.  Wrap tightly with saran wrap or store in airtight container until serving so bread does not get dry.

Pimento Cheese sandwiches:

Beth’s famous pimento cheese recipe:

  • 1/3 container whipped cream cheese,

  • 2 T mayo

  • 1.5 cups of shredded sharp and mild cheddar cheese

  • ½ small jar chopped pimento

  • A shake of paprika, garlic salt and hot sauce

Combine all ingredients.   Spread on bread and cut into triangles.  You may remove the crusts if you would like.

Ham Salad Sandwiches:

Mom’s ham salad recipe:

  • 3 cups chopped ham

  • 1 cup chopped celery

  • ½ cup chopped onion

  • 2 hard-boiled eggs (chopped)

  • ¼ cup sweet or dill pickle relish (drained)

  • ½ cup mayonnaise

  • ground black pepper (to taste)

Use a food processor to chop the ham, hard-boiled eggs, celery, and onion in batches.  Place the chopped ingredients to a large bowl and add the relish to the mixture. Add the mayonnaise and black pepper and mix thoroughly. Chill in the refrigerator for a few hours to allow the flavors to blend.

Spread on cinnamon raisin bread, cut into 4 triangles and remove crusts and serve.