Tea with Emma (Book One of the Teacup Novellas) Read online

  And just as I did the first time, I made a pot of tea and poured the steaming brew into my new cup of inspiration. I headed back to my office and set the cup beside my keyboard. Browsing through my music files, I found the collection I wanted—Sounds of the Sea. I loved these songs, all accompanied by the lapping of waves against the beach and the call of sea gulls in the distance. Soothing. Comforting somehow. I closed my eyes and could almost feel the ocean breeze against my skin. Smell the salt air. A couple more minutes of this, and I would surely drift off to sleep.

  But the story couldn’t wait. Far away on the coast of Oregon, drama hovered restlessly in that salty night air. Lots and lots of drama, along with all that smoke and the wail of sirens in the distance . . .

  Time to work. I sat up, took a sip of tea, and began typing my first page . . .

  Keri! The Blankenship cabin is on fire! Get over here. Now!”

  Oh, this is gonna be good . . .

  Be sure to get the other Teacup Novellas

  Strike the Match – The Teacup Novellas (Book Two)

  Home to Walnut Creek – The Teacup Novellas (Book Three)

  At Legend’s End – The Teacup Novellas (Book Four)

  Acknowledgments

  To my husband Ken, who’s the best idea man on the planet. I love our brainstorming lunches! Thanks for making my job so much fun along the way. There’s a golf cart in Hawaii with your name on it!

  To Sally, my forever friend writing buddy who always keeps it real. Thanks for leading the way and inspiring me by your gazillion book sales!

  To Teresa, my prayer “sistah” and dear friend. Thanks for being such a faithful cheerleader. And thanks for the special tea party that early morning we watched the Royal Wedding together. Your tea and scones surely rivaled those of the palace!

  A Sampling of Recipes

  from

  THE CHAWTON TEA ROOM

  Spencer's Chess Squares

  Makes 24

  Box of yellow cake mix (non-pudding)

  4 eggs

  16 ounces powdered sugar

  1 stick butter, melted

  8 ounces cream cheese

  2 teaspoons lemon juice

  Preheat oven to 350°.

  Spray 9x13 cake pan or Pyrex with no-stick spray.

  Mix dry cake mix, butter, and one egg. Spread in cake pan.

  Mix cream cheese, three eggs, powdered sugar, and lemon juice.

  Bake at 350° for 40 minutes or until crust is just golden brown.

  Cool completely before cutting into one inch squares. Store in air-tight container.

  Old World Raspberry Bars

  A recipe from Teresa Nardozzi

  2¼ cups all purpose flour

  1 cup sugar

  1 cup chopped pecans

  1 cup butter, softened (2 sticks)

  1 egg

  10 ounce jar raspberry preserves

  Preheat oven to 350°.

  In a large mixing bowl, combine all the ingredients except preserves. Beat at low speed, scraping bowl often, until well mixed, about 2-3 minutes. Reserve 1 1/2 cups of the mixture and set aside.

  Press remaining mixture into greased 8-inch square pan. Spread preserves to within 1/2-inch from edge. Crumble reserved mixture over preserves.

  Bake for 40-50 minutes or until lightly browned.

  Cool completely before cutting into bars.

  Blueberry Scones

  What’s a tea party without yummy scones?

  2 cups all-purpose flour

  ¼ cup brown sugar, packed

  1 tablespoon baking powder

  ¼ teaspoon salt

  ¼ cup butter, chilled

  1 cup fresh blueberries, rinsed and dried

  ¾ cup half-and-half cream

  1 egg

  Preheat oven to 375°.

  Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix thoroughly. In another bowl, beat together cream and egg, then slowly pour this into the dry ingredients, stirring with rubber scraper until dough forms. Knead gently until it comes together, no more than three or four times. Do not over-work! Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges. Bake on ungreased cookie sheet about 20 minutes until golden brown. Serve warm.

  Poppyseed Bread

  A show-stopper every time!

  3 cups all-purpose flour

  1½ cups milk

  2½ cups sugar

  3 eggs

  1½ teaspoons vanilla

  1½ tablespoons poppyseeds

  1½ teaspoons baking powder

  1½ teaspoons salt

  1 cup plus 2 tablespoons vegetable oil

  1½ teaspoons almond extract

  Preheat oven to 350°.

  Combine all ingredients in large bowl. Beat 2 minutes. Pour into 2 large or 4 mini-loaf pans (greased and floured). Bake 1 hour at 350 degrees (50 minutes for mini-loaf pans). Spoon glaze over loaves immediately in pans and let cool completely.

  GLAZE:

  ¼ cup orange juice

  2 teaspoons melted butter

  ¾ cup powdered sugar

  Nana’s Crescent Chicken Squares

  Always a favorite!

  1 3-ounce package cream cheese, softened

  3 tablespoons butter, melted

  2 cups cooked cubed chicken

  1/4 teaspoon salt

  1/8 teaspoon pepper

  2 tablespoons milk

  1 tablespoon minced onion

  1 teaspoon Nature's Seasons (or spice of your preference)

  1 tablespoon chopped pimento, optional

  1 8-ounce can refrigerated crescent dinner rolls

  3/4 cup seasoned croutons, crushed

  Preheat oven to 350°.

  Makes 4 servings (I always double this recipe!)

  In medium bowl, blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk, onion, seasoning spice and pimento (optional). Mix well.

  Separate crescent dough into 4 rectangles; firmly press perforations to seal.

  Spoon about 1/2 cup chicken mixture onto center of each rectangle of dough. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Brush tops with remaining butter, melted; sprinkle crouton crumbs on top of each square.

  Place on ungreased baking sheet. Bake at 350° for 20-25 minutes or until golden brown.

  Cranberry Chicken Salad Paninis

  The chicken salad can also be prepared and served on a bed of salad greens.

  3 cups cooked and cooled chicken, chopped

  3 stalks celery, finely chopped

  ½ cup dried cranberries

  ½ cup chopped walnuts

  ¼ cup finely chopped scallions

  1 cup Hellman's mayonnaise

  2 tablespoon white wine vinegar

  1 tablespoon lemon juice

  2 tablespoons Dijon mustard

  Salt and pepper to taste

  6 (½ ounce) slices Brie cheese

  8 slices sourdough bread

  ¾ cup apricot preserves

  Preheat panini press or indoor grill.

  Combine chicken, celery, mayonnaise, scallions, cranberries, vinegar, lemon juice, mustard, salt, and pepper and mix well. Assemble sandwiches by layering four slices of bread with the chicken salad filling, topping each with a slice of Brie and preserves (divided evenly). Top with remaining bread. Lightly butter one side of sandwich and place that side down onto heated panini press, then lightly butter topside of each sandwich. Cook each sandwich in the panini press until bread crisps and turns light gold.

  Ambrosia Fruit Salad

  So simple, but so good served with just about anything!

  1 cup pineapple tidbits in their own juice

  1 cup mandarin oranges

  1 cup mini-marshmallows

  1 cup sour cream

  1 cup coconut

  Mix all ingredients and chill thoroughly before serving.
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  Tea Punch

  For a nice chilled and refreshing beverage

  8 regular tea bags or 1 family size tea bag (enough to brew 1 gallon)

  6 ounce pink lemonade frozen concentrate, thawed

  6 ounce orange juice frozen concentrate, thawed

  2 cups sugar

  Bring 4 cups of water to boil. Take off heat and brew tea for exactly 4 minutes. Remove tea bags. Add sugar and stir thoroughly until melted. Add lemonade and orange juice and enough water to make 1 gallon. Chill, then stir each time before serving.

  About the Author

  Born in Texas and raised in Oklahoma, Diane Moody writes both fiction and non-fiction. Her first book, Confessions of a Prayer Slacker, released in 2010 followed by Don’t Ever Look Down: Surviving Cancer Together in 2011, co-authored with Dick & Debbie Church. Her first novel, The Runaway Pastor’s Wife, debuted in 2011 as well. Tea with Emma and Strike the Match the first and second installment in a series called The Teacup Novellas, published by OBT Bookz. Blue Christmas, the first of her newest series, The Moody Blue Trilogy, released in the fall of 2011, and quickly became a bestseller on Amazon Kindle. A former pastor’s wife, Diane and husband Ken now live in the rolling hills just outside of Nashville, Tennessee. They are the proud parents of two grown and extraordinary children, Hannah and Ben.

  Other Books From Author Diane Moody

  Of Windmills and War

  The Runaway Pastor’s Wife

  Blue Christmas –The Moody Blue Trilogy (Book One)

  Blue Like Elvis –The Moody Blue Trilogy (Book Two)

  Confessions of a Prayer Slacker

  Strike the Match – The Teacup Novellas (Book Two)

  Home to Walnut Creek – The Teacup Novellas (Book Three)

  At Legend’s End – The Teacup Novellas (Book Four)