the yellow Welbeck chintz teawares have gone into hibernation for the year.
Saturday, September 28, 2013
Cheese and Apple Loaf
1/2 cup butter, softened
3/4 cup superfine sugar (pulse regular sugar in the food processor for a minute or so if you don't have superfine)
2 eggs, beaten
8 ounces unpeeled, grated apples and their juice (about 2 medium)
1-1/4 cups grated Cheddar cheese
1-1/4 cups + 2 tablespoons chopped nuts (I used walnuts)
4 cups all-purpose flour
1-1/2 tablespoons baking powder
1 rounded teaspoon baking soda
1-1/2 teaspoons salt
Preheat oven to 350 degrees. Cream butter and sugar, then add eggs, apples, cheese and nuts. Sift the remaining ingredients together, add to bowl, and mix well. Batter will be very, very stiff! Spoon the batter into a loaf pan prepared with cooking spray and bake for 1-1/2 to 2 hours. (Note: Remember that this is for the large loaf. The two smaller loaves required only 1 hour of baking time when I made mine.)
Friday, September 27, 2013
here, and it was great! I did use the lower amount of sugar (3/4 cup) but I also added 3/4 cup of semi-sweet chocolate chips.
Thursday, September 26, 2013
Wednesday, September 25, 2013
here). She was doing fine with this display and never complained about having to wear the same dress for so long, but frankly I was getting bored with her and decided to move some of the pins to a red velvet pillow, and here's the result!
Tuesday, September 24, 2013
Yezi Tea to try, so this week I sampled the Dong Ding Winter Peak Taiwan Tea and Dragon Well Master Grade Long Jing.
Monday, September 23, 2013
here where she shares a recent wonderful find!)
Saturday, September 21, 2013
Yankee Peddlers Tea Room is still in business there! It sounds like a fun place to enjoy tea and antiquing.
here to check it out!) I learned that penuche is "fudge made usually of brown sugar, butter, cream or milk, and nuts," which is exactly what's in this decadent treat. I think I'll start calling all my fudge penuche because it sounds so exotic. Just a single one-inch bite served in a paper cup would be a nice addition to the dessert course at teatime, don't you think?
Quick 'N Easy Pecan Penuche
1/2 cup butter or margarine (I used butter)
1 cup light brown sugar, firmly packed
1/4 cup milk
2 cups confectioners sugar
1 cup chopped pecans (I used a mix of walnuts and pecans)
Prepare an 8-inch square baking dish with cooking spray. In a medium saucepan over medium heat, melt the butter, add the brown sugar and boil. Reduce heat to low and stir for 2 minutes. Add milk, increase heat to medium and again bring to a boil. Remove from heat and allow mixture to cool to room temperature. Add confectioners sugar and stir until mixture is smooth and creamy. Add 3/4 cup of the nuts and combine. Pour mixture into pan, then add the remaining 1/4 cup of nuts and lightly press into the mixture. Refrigerate until firm, or overnight. Cut into 1-inch squares and store in fridge, covered, up to 2 weeks. Yields about 5-1/2 dozen pieces.
Friday, September 20, 2013
Thursday, September 19, 2013
Wednesday, September 18, 2013
Tuesday, September 17, 2013
Monday, September 16, 2013
Saturday, September 14, 2013
Fall Tea Spread
2 apples, peeled and chopped into chunks (I used Granny Smith)
1/2 cup raisins
1/2 cup pecans
1/4 cup orange juice
1/4 cup brown sugar
Combine all ingredients in food processor and pulse until mixture reaches desired consistency. (I judged mine by looking to make sure the raisins were all chopped.) Serve on honeywheat or wheat bread cut into shapes, such as those I made with my fall leaf cookie cutters. Yields 40 tea sandwiches. (Note: I halved the recipe since there were just two of us, and we quickly gobbled up every bit of it!)