Walnut and Green Olive Tea Sandwiches

16 slices fresh whole wheat or rye bread, sliced about 1/8-inch thick
5 oz. Stuffed Spanish olives (coarsely chopped)
5 oz. Walnuts (coarsely chopped)
6 oz. Cream cheese (softened)

Mix together olives, walnuts and cream cheese and spread on half of the bread slices. Top with remaining slices. Trim crusts off of sandwiches with a sharp serrated knife. Cut into oblong sandwiches.

Sandwiches should be served immediately or they may be stored for up to 2 hours if they are covered with a damp paper towel and store in a sealed container in the refrigerator.

Sage Hill Cream Spread
Makes 12-14 servings

1 cup whipping cream
1 8 oz. package cream cheese, softened
½ cup powdered sugar
1 8 oz. carton dairy sour cream

In medium mixing bowl, beat whipping cream until stiff peaks form. In separate bowl, beat cream cheese until smooth. Add powdered sugar and sour cream. Beat until smooth and fluffy. Fold in whipped cream. Refrigerate until serving time.

The perfect spread for any scone, teacake or hot biscuit.

Raspberry/Turkey Tea Sandwiches

16 slices fresh bread, sliced about 1/8-inch thick
½ - ¾ lb. thinly sliced smoked turkey

Raspberry Mayonnaise

½ cup mayonnaise
½ cup frozen raspberries (without added sugar) or fresh raspberries

Thaw raspberries, if frozen. Slightly mash raspberries and mix with mayonnaise.

Spread Raspberry Mayonnaise on each slice of bread. Arrange turkey slices on half of bread slices. Top with remaining slices. Trim crusts off of sandwiches with a sharp serrated knife. Cut into oblong sandwiches. Sandwiches should be served very shortly after preparation.

Cinnamon White Tea
Makes 4-6 servings

5 teaspoons white tea leaf
2 cups boiling water
3 Tablespoons brown sugar
2 cups apple cider (warm)

1 cinnamon stick-broken into 2 pieces

Steep tea and cinnamon stick in boiling water for four minutes. Dissolve sugar in hot tea. Add apple cider and strain into a pretty teapot.