It was so warm in the Dallas area this past week...almost up to 80 degrees, that I set up my tea table outdoors! The quilted topper is one that I made several years ago. I love how the holly print in the fabric matches the holly in the teacup.
This pretty December Royal Albert teacup was gifted to me by dear friend, Rosie, which came from her late Mother's collection. I just treasure it and it is my only teacup of the month that I have.
This cute Santa was one that my daughter bought for me and I just love him. Isn't he sweet with his nightshirt and nightcap, and his bunny slippers? His calendar is dated 1996 and I'm thinking that poor Santa really needs a fresh bowl of popcorn! It's held up pretty well, don't you think? My daughter and I used to exchange Santa's each year.
My daughter also gave me this Santa! Notice his Santa slippers and I love his checkered trim on his clothes.
This Eggnog Bread recipe is adapted from one on Allrecipes.com. After reading the reviews, I decided to use some of the suggestions and I loved how it turned out. Even if you don't like eggnog, I think you'd like this bread. It's perfect for a teatime treat! Here's the recipe:
- 2 eggs, beaten
- 1 and 1/3 cups of prepared eggnog
- 2 teaspoons rum flavored extract
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 2 1/4 cups all-purpose flour
- 1 package of vanilla instant vanilla pudding
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (I used freshly grated)
- Preheat oven to 350 degrees. Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans. (I made four mini loaves).
- Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
- Sift together the flour, instant vanilla pudding mix, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
- Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.
1 cup powdered sugar
2-3 T. eggnog
about 1/2 t. rum extract