Tuesday, October 30, 2012

Tea Time Memories

~~~♥~~~

 ~ October ~

1993

This is my oldest child at her playhouse having tea with her Jane Anne doll.

~~~♥~~~



Tuesday, October 9, 2012

Peach Tea and Roses


Just for no reason at all, my husband gave me these beautiful roses yesterday. 

I love roses, especially because they dry into such lovely bouquets. I don't always get rose with baby's breath, but it adds so much to the dried arrangement.

My husband does not really understand my love of dried rose. I actually think I get more pleasure from the dried flowers, maybe because I don't have to fret over them dying. Seeing roses slowly die and drop their petals is heartbreaking. So, I usually hang them to try before they have time to expire.
~~~♥~~~



Monday, October 8, 2012

First Pumpkin Pie of the Season

On Saturday, my daughter picked a small pumpkin (one equal to two of these small pumpkins in this photo) from our back yard. I washed and cut it into two. She cleaned out the side. We baked it at 350 degrees for 1 hour. She removed the skin and measured out the pumpkin. We had exactly 2 cups of pumpkin. Just the right amount for a 9" pie.

We used this Joy of Cooking Pumpkin Pie Recipe. I have to say that this pie was so much tastier than making one from a can of pumpkin.

She made the pretty leaf decoration. 

We had such a wonderful time baking together.

~~~♥~~~

Happy Thanksgiving to all you Canadian ladies!

Saturday, October 6, 2012

Busy-Day Current Scones

cabinets


Today we make a quick batch of current scones for tea time. We set the table and put on the tea. Mmmm, fresh hot scone straight form the oven smell so tempting. My daughter breaks a little nibble off a scone as I carry it to the table. She catches my eye, and I give her a wink.

Busy-Day Current Scones

In a hurry? Just drop dough from a large spoon into 8-equal mounds on ungreased cookie sheet. Flatten to about 1/2-inch thickness with floured fingers, and bake as directed.

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup firm butter or margarine
  • 1 egg, beaten
  • 1/2 teaspoon vanilla
  • 1/2 cup currants
  • 4 to 6 tablespoons heavy whipping cream

Heat oven to 400ºF.

Mix flour, sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in egg, vanilla, and just enough of the whipping cream until dough leaves side of bowl. Stir in currents.

Brush with additional whipping cream; sprinkle with sugar crystals.

Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
~~~♥~~~

Thursday, October 4, 2012

Penny-wise Chicken Pie

~ Canadian Inspired ~
(Notice the maple leaf?)

Oh, the gals on the block are tempting me with such delicious goodness! First Stephanie at The Enchanting Rose posted her Tasty Beef Pot Pie . Then Jessica at Chronically Vintage wrote a wonderful post about her Penny-wise Chicken Pie. I just had to make myself a chicken potpie for dinner last night. (I already had chicken in my refrigerator that need to be used.)

I used Stephanie’s pastry recipe, and a slightly changed version of Jessica’s chicken pie recipe.
The results? Everyone liked it and even wanted seconds.

"Wow! This is really good!" exclaimed my husband. "Is this a new pie crust recipe? It's the best pie crust that you have ever made!"

 ~ Well, I guess I have Stephanie and Jessica to thank for my success. Thanks, girls!

~~~♥~~~

Wednesday, October 3, 2012

Garage Sale Treasure


After our morning exercise last Saturday, we passed a garage sale while driving home. My husband looked over at me and asked if I wanted to stop. No, I did not. I have a small house, and I cannot fit much more into it than it presently holds.

"Let's just have a look," he suggests. "I will buy you anything you want, Honey”, he says with a drawl, and laughs. Such a big spender… I told him that I just might take him up on that offer.

Well, I did see something that I have been looking for – a teacup and saucer. However, I am a tightwad, and I will not spend $10 on it; I want it for $5. So, I passed that one up and am still looking for my hidden treasure.

My husband found a shelf for $5. It was a good price, but I don’t know where I am going to put it just yet.

Just as we were leaving to go, he saw this lovely bowl with the green grapes and leaves pattern. It was $3.00, and I was not sure that I wanted to spend that much on a bowl at a garage sale. We both like grape patterns, so I gave in and bought it. Then I was so glad that I did; as soon as I held it in my hands, I fell in love with it. I am such a fickle girl!

~~~♥~~~



Truly Scrumptious Carrot Cake

Truly Scrumptious Carrot Cake

2 c. sugar
2 c. flour
2 t. baking soda
1 t. salt
3 t. cinnamon
1 ½ c. vegetable oil (I use only ¾ cup)
4 eggs
3 c. grated carrots
1 c. chopped nuts (opt.)
1 t. vanilla

Sift together sugar, flour, soda, salt, and cinnamon. Stir in oil. Add eggs, one at a time; mix well after each addition. Add carrots, nuts, and vanilla, mixing thoroughly. Pour into a greased 13 X 9 X 2 inch pan. Bake at 350° for 30 (may take up to 45 minutes, depending upon oven) minutes. Cool in pan. Spread with Cream Cheese Frosting.

Cream Cheese Frosting
Recipe from Betty Crocker’s New Cookbook

This frosting is perfect because the amount of powdered sugar does not over-power the taste of the cream cheese.

Prep: 10 minutes
Makes 16 servings, about 2 ½ cups

1 package (8 ounces) cream cheese, softened
¼ cup butter, softened
2 teaspoons milk
1 teaspoons vanilla
4 cups powdered sugar

1. Beat cream cheese, butter, milk, and vanilla in a medium bowl at a low speed until smooth.
2. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.
Frosts one 13 X 9-inch cake generously, or fills and frosts one 8- or 9-inch cake. Refrigerate any remaining frosting.

Variation: Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter.

~~~♥~~~

Monday, October 1, 2012

My Cup of "Tea"

Stephanie at The Enchanting Rose, shared a sweet memory of her childhood tea set, how her mother taught her to hold her teacup, pour and serve tea, and the joy of sharing this same tea set with her own young son.

Stephanie has linked up with Sandi from Rose Chintz Garden who is having a “What’s In Your Cabinet" party. I thought it would fun to join the party. Perhaps you would like to, too!


Although I do not have a spectacular story to tell you, this little set was a special gift my sister gave to me for my birthday one year. It is so pretty; I wanted to share it. As you can see, I am more of a coffee, than tea, drinker.

~~~♥~~~
Link up with Rose Chintz Garden

~~~♥~~~

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