Here's a close-up of the teapot, sugar and creamer. The set has six teacups and saucers and also teabag holders. Isn't it perfect for Sandi's 3rd year blog anniversary party at Rose Chintz Cottage?
I'm having some White Chocolate Obsession tea today from Bigelow. It sure satisfies the chocolate fix!
A book on tea is always fun to read! Aren't the little teabag holders sweet?
How about some cranberry nut bread with a cream cheese spread?
I used some clean cans like I did in the olden days!
2 cups flour
1 cup sugar
1 1/2 t. baking powder
1 t. salt
1/2 t. baking soda
3/4 cup orange juice
2 T. vegetable oil
1 T. orange zest
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350 degrees.
Grease a 9 x 5 -inch loaf pan.
Mix all the dry ingredients in a bowl. Stir in the orange juice, oil, orange zest and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted comes out clean. Cool on wire rack for 15 minutes before removing from pan; cool completely.
NOTE: For the tin cans, I baked them for about 35 minutes and I got 3 and 1/2 cans out of the recipe.
Tip: I always have a few extra bags of cranberries in my freezer.
I am sharing with these lovely parties:
Thank you for visiting my kitchen!