Autumn Afternoon Tea Luncheon & Recipe

I recently attended an amazing autumn tea luncheon

 held by my dear friend Mary D in her lovely home.

There are no words to describe her amazing talents,

 hard work and generous nature when hosting teas -

 and she does it often for us grateful tea society sisters!

We are so blessed to have her in our lives! 

Thank you for including me, Mary!

She made entirely too much food,

 but every single thing was so delicious!

I just adore her birdie teapot.

We started out with an amazing salad

and I was so hungry I dived right in...

 totally forgetting to take a pic.

It had oranges and cranberries and nuts in it,

was truly one of the best I have ever eaten!

Next she served these cute little individual chicken pot pies:

Savory menu:

Mushroom quiche (Miss Dawn's family recipe)

Lobster Ravioli

English Cucumber Tea Sandwiches

Chicken Salad on green apple slice with walnut

Baked stuffed bread with turkey (I think?)

Sweet menu:

Pumpkin Bars

Banana Cream Pie

Pot of Chocolate Trifle Mousse Cake

I adore her antique Bavarian lidded teacup she uses

 for things like this!

 Aren't they absolutely awesome?

Here is her recipe for the Banana Cream Pie -
 adapted from a Pampered Chef original recipe.


          BANANA CREAM SUPREME PIE  


  16 (2 1/2 inch) graham cracker squares  (1 sleeve/pack, or 1 1/4 cups) CRUSHED
  1/4 cup butter or margarine, melted
   3 TBLS. sugar
   1 container (12 ounces) frozen WHIPPED TOPPING, thawed (Cool Whip)
 can use Lite or Fat Free
   1 container (8 ounces)  SOUR CREAM  (can use Lite or Fat Free)
   1 package (3.4 ounces) VANILLA INSTANT PUDDING  (can use Sugar Free)
   3 Medium BANANAS, SLICED
   Grated or chopped Pecans halves  ( I used candied ones)  whole ones to decorate the top

 INSTRUCTIONS:

(1)  Finely crush graham crackers in large resealable plastic storage bag;
  Place in a bowl and add melted butter and sugar, mix well.

    Press crumb mixture onto bottom of a Springform Pan (can use large deep dish pie pan).  

(2) In large bowl whisk whipped topping and sour cream
    until blended.  Add pudding mix; whisk until mixture is well blended and smooth.
  Spread half of the filling over the crust.  SLICE bananas and  arrange over filling. 
 SPREAD REMAINING filling OVER bananas.

  (3)  Grate pecans over top, or use chopped ones.  Add whole pecan halves for looks. 

    (4) Put in refrigerator until ready to serve  (takes 30 minutes to set)
  It is best to make and serve the same day so the bananas don't brown.   
                                    
(Thanks for sharing your recipe, Mary!)

I honestly have to say her banana cream pie

is probably the best dessert I have ever had in my life.

It really was THAT GOOD.

She had not one, not two but THREE parting favors!

And they were all homemade sweets!!

Individual S'Mores Bags, caramel apples and

caramel corn with candy corn in it!

Mary gave us all a truly remarkable day and beautiful memory.

AS ALWAYS, THANK YOU FOR YOUR VISIT!

♥

~Michele

Linking:

Masterpiece Monday  *  Inspiration Monday  * Return to Loveliness

Teatime Tuesday  * You're Gonna Love It  * Friends Sharing Tea

Share Your Cup  *  Foodie Friday