I walked out to make breakfast on Valentine's Day morning and found the most beautiful string of light-up paper roses. I have to tell you that I broke down and cried when I saw what my sweet son, who lives with chronic pain, had made for me. He had them strung on my kitchen counter as a surprise.
Here's a close-up of the rose. He made spirals and then painted them and put each rose around a string of lights. It's so pretty!
I found a Rose Chintz teacup on Ebay for $3.00 and finally bought one. Don't we all think of Sandi at Rose Chintz Cottage when we see this pattern? I have been wanting one for so long and it just went perfectly with my string of paper rose lights. I'm thinking of stringing the lights somewhere in my bedroom to enjoy every night.
Today I've made a Raspberry Buckle to have with our tea. I recently tried this buckle at a Widow's Breakfast that is held once a month at my church. The lady who makes the food told me that the recipe is in the Better Homes and Gardens Cookbook, under Blueberry Buckle. It's so good and perfect for those of us who adore raspberries. Here's the recipe:
1/4 teaspoon salt
1/2 cup shortening
3/4 cup sugar
1/2 cup milk
2 cups fresh or frozen raspberries (or blueberries)
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
- Grease bottom and 1/2 inch up sides of a 9x9x2-inch or 8x8x2-inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
- In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 1/2 cup sugar. Beat on medium to high speed until light and fluffy. Add egg; beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
- Spoon batter into prepared pan. Sprinkle with raspberries.
- In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over raspberries. Bake in a 350 degree F oven for 50 to 60 minutes or until golden. Serve warm. Makes 9 servings.
Here's my BHG Cookbook that I've had since I was a new bride, back in 1970. It's tattered, worn, and the binding is taped together. I'm hoping that maybe one day a granddaughter will want it, and cherish it.
I am sharing this with:
Thank you for your visit! xo