Happy Thanksgiving

 Today's dessert of pecan pie is being served at the counter.  The Autumn blocks are from my sister.  The sugar mold and stand are from Trade Days in Canton, Texas. 

 I'm using my Johnson Brothers Friendly Village dessert plates.  The turkey was painted by my Aunt Kitty years ago.  

 

My Mom bought me this cute pilgrim couple.

These darling shapes on my pie are from a set that I won over a year ago from Cuisine Kathleen at her linky party Let's Dish!  The fun shapes are perfect for accenting a pie.  I love them so much, Kathleen!  Kathleen hosts her party every Wednesday.  Please be sure to visit!

The pie crust recipe is a new one and comes from Anita at Aunt Nubby's Kitchen. The recipe makes three pie crusts, which come in handy when you freeze them.  The dough is easy to roll as long as your surface is well floured. The recipe has vinegar and an egg in it and comes together very quickly.  If you'd like to try it, the recipe can be found here.

My pecan pie recipe can be found here.

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Make It Pretty Monday
Inspire Me
HOME
Let's Dish!
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck


      Happy Thanksgiving Blessings!  xo

Colonial Pumpkin Bars

 

 Tea today is served on an end table with Colonial Pumpkin bars and Pumpkin Chai Tea.

 

 I sandwiched a pretty doily with paper leaf on top between two clear plates from Ikea.  

These Colonial Pumpkin Bars are so perfect for an Autumn dessert and they're great for a crowd.  The recipe is adapted from Just a Matter of Thyme, by Roxie Kelley and Friends. 

3/4 cup butter, softened
2 cups sugar
1 (16 oz.) can pumpkin
4 eggs
2 cups flour
2 tsp. baking powder
1 and 1/2 t. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt

Cream butter and sugar together in electric mixer.  Blend in pumpkin and eggs.  Mix remaining ingredients together in a separate bowl and then add to the creamed mixture.  Spread in a greased 10" x 15" pan, or (for a cake) in a 9" x 13" pan.  Bake at 350 degrees for 25-30 minutes, depending on the size of the pan.  When cooled, spread with Cream Cheese Frosting.

Cream Cheese Frosting

8 oz. cream cheese, softened
1/2 cup butter, softened
1 1/2 lbs. powdered sugar (I used about 5 cups)
1/4 t. salt
1 tsp. vanilla


Blend cream cheese and butter well.  Gradually add powdered sugar and beat until smooth.  Add salt and vanilla and blend well.
You can add chopped pecans on top of the frosting.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Full Plate
Foodie Friday
Seasonal Sundays

My Mother-in-law

 

This photo was taken in May 2013, three months before my beloved passed away and six months before his Mom passed away. 

My dear Mother-in-law, age 95, passed away on November 19, 2013.  She was born on October 5, 1918.   I'm sure she had a wonderful surprise to see her middle son, and my beloved husband there waiting for her as she entered heaven. I once wrote in a card to her that the best gift she ever gave me was her son, Rich. She is survived by two other wonderful sons, two daughters-in-law, 10 grandchildren and 12 great grandchildren. She was truly blessed.

              Thank you for your visit. xo

Fall Flavored Notecards for November

 How about some Amish Cheeseburger Soup?  Recipe found here.

Baked Cinnamon Donuts for breakfast!  Recipe found here.

 Apple crunch for a Fall dessert, recipe found here.

Snickerdoodle Cheesecake and tea on the patio.  Recipe found here.

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Notecard Party

            Thank you for your visit!  xo

Pumpkin Coffee Cake with Brown Sugar Glaze

 

Tea today is pumpkin chai with some delicious pumpkin coffee cake.  I'll split this for us and we can each have some.   Care to join me?

I made this wonderful coffee cake last year,  and felt like it should be shared again.  This would be the perfect coffee cake to have on hand for Thanksgiving morning.  Your guests will rave about it!  I hope you give this recipe a try.  I know you won't be disappointed.

Cake
1/3 cup water
1 (15-oz) can pure pumpkin
2 eggs
1 T. vanilla
2 t. pumpkin pie spice
1 (18-oz.) box yellow cake mix
1 t. baking soda

Topping (get this ready first and set aside)
1/2 cup brown sugar
1/2 cup flour
4 T. butter, melted
1/3 cup chopped  walnuts (I used pecans and more like 1/2 cup)

Brown Sugar Glaze (recipe follows)

1.  Preheat oven to 350 degrees.

2.  Grease a 9 x 13-inch pan with butter.  I actually used an 8" square pan and three mini loaf pans today and checked them after 25 minutes. 

3.  In a large bowl mix together the water pumpkin, eggs, vanilla and pumpkin pie spice until well combined.  Add the cake mix and baking soda and mix until just combined.  Pour batter into prepared pan.

4.  In a small bowl, mix together brown sugar, flour, melted butter and nuts.  Use your fingers to sprinkle mixture over the top of the cake.  Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

5.  Poke holes in the top of the cake with a toothpick.  Pour warm glaze over the cake, making sure to cover all surfaces.  Serve cake warm or at room temperature.

Brown Sugar Glaze:  (make while cake is baking)

In a saucepan, combine 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 t. vanilla and 1/4 cup heavy cream.  Bring to a simmer.  Remove from heat and stir until all sugar is dissolved. 

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Full Plate
Foodie Friday
Seasonal Sundays


           Thank you for your visit!  xo

Turkey Cheese Ball

 

I saw this idea in the latest November 2013 edition of Dash and thought I'd share it for anyone that likes fun food.  I believe the source for this idea comes from Great Balls of Cheese by Michell Buffardi. I used my favorite recipe for Pinecone Cheese Ball.

You can find that recipe here.  If you have a favorite cheese ball recipe, just use that.  The important part is the decorating and kids would love to help with that.  Here's how it's done:

Your favorite cheese ball recipe, or mine which is found here
3/4 cup slivered almonds, toasted and chopped
2 raisins
1 whole almond or pecan
1 small piece red bell pepper, zigzag cut
6 short, thin orange bell pepper slices
thin pretzel sticks
crackers for serving

Mix up your cheese ball ingredients.  Roll into a ball and refrigerate for 2 hours or overnight.

Pinch a walnut- size portion from cheese mixture and roll into a ball (for head).  Reroll remaining cheese into a ball and roll in the chopped almonds.

Place raisins in head for eyes.  Press the almond or pecan into middle for the beak.  Poke red pepper under beak for wattle.  Press a few slivered almonds into top of head for feathers.  Stick 2 clusters of orange bell pepper slices together at base of ball for feet.  Stick pretzels into turkey's back for tail feathers.  Serve with crackers.

  I've set my table with my big star quilt table topper and my leaf dishes, from Wal Mart and Kohl's. 

 My centerpiece is my lantern from Target, surrounded by gourds in various colors and some beads that I found in Hot Springs. 

I love these leaf plates that I actually use for my breakfast in the morning. 

I am sharing this with:

Make It Pretty Monday
Inspire Me
HOME
Let's Dish!
Share Your Cup
Tips, Tutorials and Tidbits
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck


           Thank you for your visit!  xo

Oatmeal Cinnamon Scones

I've set my tea for today in front of the fireplace, using my Johnson Brothers Friendly Village pattern.   My Williamsburg teapot belonged to my Aunt Kitty and she gifted it to me after my beloved and I went to Williamsburg for our honeymoon.

My recipe for today's scones is adapted from my favorite Oatmeal Raisin Scones, which can be found here.

I love this recipe because it is done so quickly in the food processor and the scones are so light in texture, but with a delightful crunchy top. 

I switched up the raisins for cinnamon chips and adapted the procedure somewhat.  If you love cinnamon, I think you'll love these.   I'm thinking that chocolate chips or butterscotch chips would be great, too.  Here's the recipe:

1 1/2 cups flour
1 1/2 cups rolled oats
1/3 cup granulated or light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick unsalted butter (I sometimes only have salted butter, therefore I leave out the salt)
1 cup cinnamon chips
1 cup milk
1 tablespoon sparkling sugar mixed with 1/4 teaspoon cinnamon

NOTE:  This recipe is correct.  There aren't any eggs in this particular scone recipe. 

Set rack in the middle of the oven & preheat oven to 450 degrees.

Combine the dry ingredients in the bowl of a food processor fitted with a metal blade.  Pulse 5 times at 1-second intervals.

Cut the butter into 12 pieces, add to the bowl & pulse 12 times until the mixture looks like fine meal.

Add the cinnamon chips & milk & pulse 3-4 times to form a very soft dough.

Drop the dough, by large spoonfuls,  onto cookie sheets that have been lined with foil, parchment or a silpat.  You should get 12 large scones.  Brush the tops with a little milk & sprinkle with the sugar-cinnamon mixture.  Freeze the scones for 30 minutes, which is a trick I learned from King Arthur Flour, which helps for a higher rise.   Bake the scones for 12-15 minutes, or until they are golden.  Do not over bake as they will be dry.

I always freeze any extra scones, then thaw and reheat in a  350 degree oven for several minutes. 

Enjoy!


I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Inspire Me
Friends Sharing Tea
Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Seasonal Sundays

           Thank you for your visit!  xo

Cinnamon Baked Donuts

 

Yes, it's still warm enough in Texas to have tea outside!  Would you care to join me for some warm, baked donuts and some pumpkin chai tea?  I'm using my pumpkin teapot from Ross and my leaf plate from Wal Mart.  My "Blessings" mug is from Vee, from Stephanie's recent teacup/mug exchange. 

 

The donut recipe,  courtesy of Ina Garten, is exceptionally light and they're baked!  You say that you don't have a donut pan?  Never fear, as you can bake them as muffins!  I have a six-hole donut maker and  I also baked 10 muffins from this recipe.  The donuts are so delicious and I'll be making these again soon. The darling handmade leaf decoration is from my friend, Stephanie.

Ingredients

Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (I only used about 1/4 t. of freshly grated)
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Inspire Me
Friends Sharing Tea
Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays

            Thank you for your visit!  xo