Cherry & Pineapple Tea Sandwiches with Miss Sophie

It's been a great fun time photographing Miss Sophie's recipes each week. Have you ever heard of Cherry & Pineapple tea sandwiches? Cream cheese filling on white bread! OK, not the usual pick for those who are health conscience, but isn't this ol' timey, Southern recipe so charming? And I just couldn't resist these beautifully pink-filled sandwiches to share with you.

Enjoy Miss Sophie's beautiful write up on her personal story and tea sandwich recipes.

I look back often and reflect on how certain situations and certain people have shaped and molded the person I am today. My childhood and teenage years I was surrounded by a loving family of great cooks, and Godly men and women who taught me about life and gave me the building blocks I needed to go out into the world.....click here to read more.

Cherry & Pineapple Tea Sandwiches

Makes about 1 1/2 cups of filling

8 ounces of cream cheese, softened
½ cup crushed pineapple, drained well and patted dry with paper towel
¼ cup maraschino cherries, drained well, patted dry and chopped
2 tablespoons powdered sugar
1/2 teaspoon salt

Softened butter

White Bread

In a medium bowl, whip cream cheese, salt and powdered sugar until fluffy. Fold in pineapple & cherries.

Remove crust from bread. Lightly butter one side of bread.  Spread cream cheese spread on buttered side, then top it with the buttered side down.

*Spreading butter on your bread before spreading the filling forms a protective barrier between the filling and the bread and keeps the bread from getting soggy.


Meyer Lemon and Rosemary Cookies with Miss Sophie

It's Wednesday and you know what that means. Miss Sophie is sharing another fabulous recipe along with my photos! Take it away, Miss Sophie!

"There are very few fruits that are used as extensively in the kitchen as the lemon. From the glass to the dessert and everything in between, the lemon knows no boundaries as it flows seamlessly through our meal....." to read more, click here!

Chilled dough log is sliced and dipped in granulated sugar.

Can you see the difference between Meyer and Eureka Lemons?

Fragrant Meyer lemon and rosemary cookies are just perfectly scrumptious!

Print this recipe!

Meyer Lemon and Rosemary Cookies
Recipe by Miss Sophie

2 sticks butter, room temperature
¾ cup sugar, extra for dusting
1 egg
1 teaspoon vanilla
1 tablespoon fresh rosemary, finely chopped
2 teaspoons grated Meyer lemon zest
2 ¼ cups all purpose flour
½ teaspoon salt

Cream butter and sugar until light and fluffy. Add the egg and vanilla, mix until blended. Add the rosemary, lemon zest salt and flour and mix well.

Divide dough in half and shape into log. Roll logs up in wax paper about 1 ½ inch in diameter. Chill for at least 1 hour.

Preheat oven to 375 F. Cut logs into ¼ inch slices, roll in sugar and place on parchment covered baking sheet. Bake for 12-15 minutes or until the edges are pale brown.


Strawberry Butter and Wednesday with Miss Sophie

Our planet celebrates with the bursts of color from azaleas and flowering trees. Seemingly dead limbs are suddenly filled with tiny sprouts of green and yellow. The tops of neatly shaped bushes explode with new shoots in triumph over their dormant growth.....click here to read more

Mr. Waller's strawberry farm is less than half-mile away from my house.

Simplicity at its best: whipped butter, powder sugar, and fresh strawberries.

Strawberry Butter

3 sticks of butter, softened but cool, divided
1/2 to 3/4 cups of finely sliced fresh strawberries
1/4- 1/2 cup powder sugar (depending on how sweet you want the butter)

Begin with two sticks of softened butter whip it in a mixer (hand mixer works just great) until light and fluffy. Add strawberries and mix. Add powder sugar. 
Add the third stick of softened but cool butter, and whip it well. This gives the butter a beautiful fluffy consistency.

Store in refrigerator up to a week. Bring the butter to room temperature before serving. Serve on warm bread, biscuits, or even pancakes!