Copia is holding Sugarplum Teas Saturday and Sunday at 4:30 p.m. Tea and baked goodies are served to the music of traditional holiday tunes played on the harp. The cost is $45 per person, and reservations are necessary. Call 259-1600.

A Copia elf, however, has sent over a sample of the recipes that are served at the Sugarplum tea, in case you’d like to brew a pot of tea and enjoy them at home.

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup sugar

2 tsp. grated orange zest

1/2 tsp. orange extract

1 large egg yolk

3 Tbsp. heavy cream

8 ounces dark chocolate chips

Preheat the oven to 350 F. Line two cookie sheets with parchment paper and set aside.

In a medium bowl, sift together the flour, baking powder and salt; set aside. In the large bowl of an electric mixer, combine the butter, sugar, orange zest, and orange extract, beating until fluffy. Beat in the egg yolk and cream. With the mixer on low, add the flour mixture; beat until the dough comes together in clumps. By hand, stir in the chocolate chips.

Drop tablespoon-sized balls of dough onto the prepared cookie sheets, spacing them 2 inches apart. Lightly moisten your fingers and flatten each ball into a 1/2-inch circle. Bake about 15 minutes, or until cookies are set.

Makes about 3 dozen cookies.

Cherry Oat Scones

From Martha Stewart Living magazine 1997

Freezing the dough for at least a few hours before baking keeps the scones from spreading too much. The dough will keep in the freezer up to three weeks.

2 1/2 cups oats

2 cups all-purpose flour

1 1/4 cups whole wheat flour

1 cup dried sour cherries, roughly chopped

3/4 cups sugar

2 1/2 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

10 ounces chilled unsalted butter, cut into 1/2-inch pieces

2/3 cup buttermilk

1 Tbsp. heavy cream

1 Tbsp. course sugar

In the bowl of an electric mixer fitted with a paddle attachment, combine the oats, all-purpose flour, whole wheat flour, cherries, sugar, baking powder, baking soda and salt. Add the butter and mix until the mixture resembles a coarse meal. Add the buttermilk and mix until just combined

Turn the mixture out onto a clean work surface. Divide the dough into three equal parts. Quickly pat each part into a 2 1/2-by-6-inch rectangle that is 1/2 inch high. Score each rectangle into eight triangles. Cover with plastic wrap and transfer to the freezer for at least 2 hours.

Preheat an oven to 350 F. Remove the dough from the freezer and use a sharp knife to cut it into triangles. Place the scones two inches apart on parchment-lined 11 by 17-inch baking sheets. Brush the scones with the heavy cream and sprinkle with the coarse sugar. Bake until golden brown, about 30 minutes. Transfer to a cooling rack to cool at least 5 minutes before serving.

Makes 24.

Chocolate Crackle Cookies

Kathy Ayer, Copia culinary programs coordinator

4 ounces unsweetened chocolate

1/2 cup flavorless oil, such as canola, safflower or grapeseed

2 cups sugar

4 large eggs

2 tsp. pure vanilla extract

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 to 2 cups confectioner’s sugar

Preheat an oven to 350 F.

In a large bowl, melt the chocolate in the top of a double boiler or a microwave oven. Stir in the oil and sugar. Stir in the eggs one at a time. Add the vanilla and mix until combined.

In a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture, mixing until just combined. Chill for at least 3 hours.

Shape the dough into balls about 1 inch in diameter. Roll the balls in powdered sugar, place on greased cookie sheets and bake for 10 to 15 minutes.

Makes about 4 dozen.

Meyer Lemon Curd

From Gourmet magazine, December 1999

Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.

3 to 4 Meyer lemons (about 1 pound)

1/2 cup sugar

2 large eggs

1/2 cup (1 stick) unsalted butter, cut into 4 pieces

Pinch kosher salt

Finely grate enough zest from the lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. In a metal bowl, whisk together the zest, juice, sugar, and eggs. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking, until thickened and smooth and an instant-read thermometer registers 160 F, about 5 minutes. Force the curd through a fine sieve set over another bowl. Stir in salt. Use warm or cover the surface of the curd with wax paper or plastic wrap and cool completely; the curd will keep, covered and chilled, up to 1 week. Makes about 1 1/2 cup.

Note: If using regular lemons, increase the sugar to 3/4 cup.