Kitty's Kozy Kitchen: April 2015

Thank you for your visit! xo

Monday, April 20, 2015

Strawberries and Cream Puff Pastry Shells

I am having tea outside because it's such a pretty day to enjoy the outdoors. I've made some Strawberry and Cream Puff Pastry Shells. Would you like to join me for one and a cup of Mrs. Patmore's Pudding Tea? I've cut some knock-out roses from my bushes in the background, to fill my lady vase. Yes, I'm using the gingham cloth that I made again. These are so easy to make...just zig-zag about 1/2-3/4" from the edges of your square, and then pull the threads to fray the edges. The strawberry teapot that my sister gave me is perfect for today's tea.

Isn't this snack set so pretty? My sweet friend, Linda, gave me this for my birthday, and underneath it says Fraisier des jardins, Mann 1975. It's perfect for breakfast, lunch or snack. Thank you, Linda!

This dessert is so easy to whip up! I found a box of Pepperidge Farm Puff Pastry Shells in my freezer and wanted a pretty dessert to compliment my strawberry snack set. Here's how to make them:

1 box of Pepperidge Farm Puff Pastry Shells

1 small box of vanilla instant pudding and pie filling (I used sugar-free)

1 cup milk

about 1/2 of an 8-ounce tub of frozen whipped topping, thawed

cleaned strawberries, hulled and cut up

Extra whole strawberries for garnish

Bake the puff pastry shells according to directions on the box. Separate the top and remove the filament inside the shells. Let cool.

Mix the instant vanilla pudding with the milk for about two minutes. Fold in the thawed frozen whipped topping.

Add the chopped strawberries, however many you would like, and fill the the shells. Top with a whole strawberry. I like to add the top of the puff pastry shells, also.

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Thank you for your visit! xo

Monday, April 13, 2015

Lemon Bars

Let's have some luscious lemon bars for today's tea! I'm using another one of my late Great Aunt Kitty's trios that she painted for me.

This pansy pattern is perfect for Spring time. My green gingham cloth goes with so many of my patterns.

This Lemon Bar recipes comes from my old Betty Crocker Cookbook, that I received back in 1970. I've slightly adapted it, by adding more lemon juice and also some lemon zest. It's really a wonderful recipe and makes a square pan of either and 8x8", or a 9x9". I hope you'll try them soon.

Lemon Bars

1 cup flour

1/2 cup butter, softened

1/4 cup powdered sugar

2 eggs

1 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons lemon juice (I used the juice of one lemon, which ended up being almost 1/4 cup)

zest of one lemon

powdered sugar for garnishing

Heat oven to 350 degrees.

Mix thoroughly the flour, butter and powdered sugar. Press evenly into the bottom of an 8x8x2" or 9x9x2" ungreased pan. Bake 20 minutes.

Meanwhile, beat remaining ingredients for about 3 minutes until light and fluffy. Pour over the hot crust. Bake about 25 minutes longer or until no imprint remains when touched lightly in center. Cool; cut into squares. Dust with powdered sugar.

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Monday, April 6, 2015

Carrot Raisin Bread

I've made us some Carrot Raisin Bread for our tea today. Won't you join me for an after Easter Tea?

I'm using one of my painted teacups and matching plate that my late Aunt Kitty gave me as a shower gift.

My sweet bunny planter was from a friend that passed away. I love how gifts remind us of those we have lost in our lives.

Don't these carrots look real?? My daughter sculpted and painted them when she was in middle school. I just love them!

I printed off the recipe for Carrot Raisin Bread, from Mimi's Cafe back in 2001. I'm thankful that I did because they no longer share it on their website. Have you ever tried their carrot raisin bread? They put a basket of it on the table, along with their mini french bread, and both are wonderful! In case you don't have a Mimi's Cafe nearby, you may want to try this fabulous bread. It's not exactly like what they serve in the restaurant, but it's really good! I've made mine into mini bundts. Here's the recipe:

INGREDIENTS

1 1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup vegetable oil

1 cup brown sugar

3 eggs

1/2 cup chopped walnuts

1/2 cup diced canned pineapple, drained (I use crushed)

1/2 cup raisins (I used golden raisins this time because that's what I had)

1 cup finely shredded carrots

DIRECTIONS
Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again.

Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes. I love making mini bundts for this.

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