Monday, December 25, 2017

Cranberry Christmas Cake


Merry Christmas!!  Let's share a slice of Cranberry Christmas Cake  today, with a cup of Christmas Tea. 

I'm using my Johnson Brothers Olde English Countryside teacup.



Yield: It depends on how big the slices are

Cranberry Christmas Cake

This cake can serve as a coffee cake or dessert. You could use a dollop of whipped cream or a sprinkling of powdered sugar.

ingredients:

  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter,  softened
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 12 oz fresh cranberries

instructions:


  1. Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
  2. Spread in a buttered 9x13 pan.  Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.  Let cool completely before cutting into small slices.
Created using The Recipes Generator

These two granddaughters came by the day before Christmas Eve for presents, lunch and cookie decorating.  Didn't they do a great job?

My other six grands spent Christmas Eve at my house.  I always give them pj's and most of them change into them before they go home.  We had lots of fun!  


Merry Christmas Blessings to each and every one  of you!




Thank you for your visit!  xo

I am sharing this with these lovely parties:
 

Monday, December 18, 2017

Shortbread Spritz


 Let's enjoy some shortbread spritz by the fire for a cozy visit, shall we?  The recipe for the spritz comes from my bloggy buddy, Lynn, at Happier Than A Pig In Mud.  Lynn is the Queen of Spritz, and is always sharing so many great recipes, and crafts. I hope you will visit her!


 This Johnson Brothers Merry Christmas pattern is my very favorite one for Christmas time.  The pattern just takes me away to a different time and place in my imagination. 


 This sweet angel holds memories of a dear friend that gifted it to me years ago.  My friend died almost four years ago from multiple myeloma.  I know our possessions are just things, but they are treasures to remember those who lovingly thought of us. 


 My manger set was gifted to me from my four children.  I so enjoy getting it out during this time of the year. 




Shortbread Spritz

These little spritz from my bloggy buddy, Lynn, are melt-in-your-mouth treats, which are not too sweet and go perfect with a cup of tea, coffee, or hot cocoa. The dough was a dream to work with.  I divided the dough and used gel food coloring to color the dough. 

ingredients:

1 cup butter, softened
1/2 tsp vanilla
1/2 cup powdered sugar
1/4 cup cornstarch
pinch salt
1 and 1/2 cups all-purpose flour

instructions:

  1. Cream butter, vanilla and powdered sugar.
  2. Mix in cornstarch, salt and flour until just combined.
  3. Fill press, press cookies onto cool, ungreased baking sheets. Decorate with colored sugar or sprinkles if desired. 
  4. Bake at 350 degrees for 9-11 minutes.
  5. Cool on wire rack.

notes

I ended up chilling my pressed cookies on cookie sheets for several hours, and then baking them later.  Lynn suggested that chilling the cookies made for a more defined look.
Created using The Recipes Generator


My sweet grandson,  Caiden,  spent the night, along with his sister, Cissy, and he mixed up this homemade cocoa mix to take home to his siblings. I love making things with my grands that come over!

Thank you for your visit!  xo

I am sharing this with these lovely parties:


Monday, December 11, 2017

Date Logs

 The beginning of last week was in the 80's when I set up my outdoor tea party, but a few days later, the temperatures dropped to the 20's!  Brrrrr!!!  However, today is going to be in the 70's...crazy weather we have here in Texas!


I always look forward to using this Royal Albert December teacup that a dear friend gave to me from her late Mother's collection.  It looks pretty on my Big Star quilt topper that I made years ago.

 

 A very thoughtful, and sweet blogging friend surprised me with this Advent Tea Calendar!!!  I have never had one, and I am so delighted to open a window each day for a new tea to try.  She also sent me the stacked teacup Christmas towel.  Isn't it pretty?  I have an area between my kitchen and dining room, which is a Butler's pantry, that I use for my electric tea kettle and tea supplies.  I'm displaying the Advent Tea Calendar there.  Today's flavored tea, for December 11th, is Afternoon Tea.  Thank you so much, Mary!


Yield: 36-48, depending on how they're cut

Date Logs

This recipe comes from one of the first cookbooks that I purchased when I started teaching Home Economics, which is the Farm Journal Christmas Cookbook. I still refer to that cookbook all these years later! This recipe doesn't have any butter or oil in it, so don't let that fool you, as the date logs are incredibly moist.

ingredients:

3/4 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pitted dates, chopped  (don't buy the already chopped, sugared dates, just buy the pitted dates)
1 cup chopped walnuts or pecans
3 eggs, well beaten
Powdered sugar for rolling the logs

instructions:

  • Sift together the dry ingredients.
  • Stir in the dates, nuts and eggs that have been beaten.
  • Pour into a greased 9" square  pan.
  • Bake in a 325 degree oven for 35-40 minutes.
  • Cool and cut into 36-48 logs.  (I prefer 36)
  • Roll the logs a bit and then roll or shake in powdered  sugar.
Created using The Recipes Generator

Cissy and I made Peppermint Bark by finding a recipe on the internet.  It was a fun project to do after school.

 Thank you for your visit!  xo


I am sharing this with these lovely parties:

Monday, December 4, 2017

Cake Mix Confetti Cookies

 I just can't believe the nice weather that we've been having here, and it's still warm enough for treats outside.  Would you like a cup of Twinings Christmas Tea? 

I know I shouldn't have, but when I saw this old-fashioned looking Christmas teacup at HomeGoods, I couldn't resist!  The teacup is Stechcol, by Gracie Bone China.


 Here's another Santa that my daughter bought for me, years ago.  Don't you love the cardinal on the birdhouse, and his little lantern?



When Cissy came over after school this week, she mixed up these wonderful cookies up all by herself.  Oh my, if you're not opposed to cake mix, these little morsels are so yummy.  They stay fresh for days and taste like little cakes. Her family sure did love them!



Yield: about 3 dozen

Cake Mix Confetti Cookies

I can see making these cookies for different occasions by varying the sprinkles that are used. They really are easy, fun, and oh so good!

ingredients:

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1egg
2 teaspoons vanilla
1 box white cake mix
1/4 cup green, red and white candy sprinkles
1 container vanilla frosting (or homemade)
1 tablespoon green, red and white candy sprinkles

instructions:

  • Heat oven to 350°F.
  • In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and vanilla until smooth. On low speed, beat in cake mix until blended. Beat in 1/4 cup sprinkles. Cover and refrigerate 30 minutes.
  • Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes;   remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • Using knife, spread slightly less than 1 tablespoon frosting over top of cookie, and immediately top with sprinkles. Repeat with remaining cookies. Store in airtight container at room temperature.(These keep well!)

Created using The Recipes Generator


Thank you for your visit!  xo






I am sharing this with these lovely parties:
 

Monday, November 27, 2017

Cranberry Apple Crisp

We've had some warm days, almost to the 80's, here in Texas, and dessert can be shared out on the patio.  Some of you may remember the McKenzie Childs look alike tea kettle that my son, Mike, painted for me.  Would you like a scoop of vanilla ice cream or some whipped cream on your crisp?  You can see some of the berries from my evergreen East Palatka Holly tree in the background.


My daughter and I used to buy Santas for each other, and this Santa slipper-clad one is a favorite.  I thought the trim on his outfit, mimicked the check of the tea kettle.


Yield: around 8-10 servings, or more depending on portion size

Cranberry Apple Crisp

This is a perfect dessert for the holidays and is such a pretty color. I cut the recipe in half, but am giving you the full recipe. You can make the topping and the filling ahead of time, if you'd like and then bake before needed.

ingredients:

Topping
  • 3/4 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 12 tablespoons unsalted (I used salted)  butter, cut into 1/2" pieces and chilled
  • 3/4 cup old fashioned oats
Filling
  • 1 pound fresh or frozen cranberries (about 4 cups)
  • 1 and 1/4 cups sugar, divided
  • 1/4 cup water
  • 2 and 1/2 pounds Granny Smith apples (about 5-7 apples), peeled, cored and cut into 1/2" pieces
  • 2 and 1/2 pounds Braeburn apples (I used Golden Delicious apples) (about  5-7 apples), peeled, cored, and cut into 1/2" pieces
  • 1 cup dried sweetened cranberries
  • 3 tablespoons Minute tapioca

instructions:

For The Topping
  1. Adjust oven rack to middle position and heat  oven to 400 degrees. 
  2. Pulse the flour, sugars, cinnamon, and butter in food process pr until the texture is like coarse crumbs.   Transfer to a medium bowl, stir in the oats, and use your fingers to pinch the topping into peanut-sized clumps.  Refrigerate while preparing the filling, or store in a food safe bag, until needed.
For The Filling
  1. Bring the cranberries, 3/4 cup of the sugar, and water to a simmer in a Dutch oven over medium-high heat and cook until the cranberries are completely softened and the mixture is jam-like, about 10 minutes.  Scrape the mixture into a bowl. 
  2. Add the apples, remaining 1/2 cup sugar, and dried cranberries to the Dutch oven and cook over medium-high  heat until the apples begin to release their juices, about 5 minutes.
  3. Off the heat, stir the cranberry mixture and tapioca into the apple mixture.  Pour into a 13 x 9" baking dish set on a rimmed baking sheet and smooth the surface.  (If making later, cover and refrigerate this without the topping). 
  4. When ready to bake, scatter the topping evenly over the filling and bake until the juices are bubbling and the topping is a deep golden brown, about 30 minutes.  (If you have refrigerated the filling and topping, when ready to bake, assemble the crisp, cover the topping with aluminum foil for 20 minutes, then uncover and bake an additional 20 minutes.)
Created using The Recipes Generator





I am sharing this with these lovely parties:

Monday, November 20, 2017

Pretzel Rolo Turkeys


Cissy and I did a fun edible treat recently.  Aren't these Turkey candies adorable?  Let's enjoy a couple with a cup of tea, shall we?



Pretzel Rolo Turkey

I saw these cute turkeys somewhere on the internet, and Cissy and I had fun making them. They're a little messy to do, but aren't they cute?

ingredients:


  • Small round  pretzels (we used leftover pumpkin shaped ones)
  • Rolos
  • Googly candy eyes
  • Yellow (we used orange and red, too) M&M's or Reese's Pieces

instructions:


  1. Preheat oven to 200 degrees. 
  2. Place the pretzels on  a parchment lined baking sheet.  Unwrap the Rolo candies  and place one on each pretzel. 
  3. Put the baking sheet in the oven for about 1 minute, just to get the Rolo a little melty.
  4. Place  the googly candy eyes towards the upper part of the Rolo.  Add the M&M, or Reese's Pieces for the beak, and then place three Candy Corn in the back of the Rolo for the feathers.
Created using The Recipes Generator


Look what Cissy was able to take home to her family!

I recently had the happiness of attending the Thanksgiving Lunch with my daughter and Cissy.

I also was happy to watch Harper's adorable Thanksgiving program and Feast, with my daughter-in-law.  Baby Hayden was busily sleeping away!


I am sharing this with these lovely parties:



Monday, November 13, 2017

Corn Pudding

 Yes, it feels like Autumn finally has arrived in Texas, but It's still nice enough for tea near my waterfall.  I'm using my teacup that I received from The Enchanting Rose's 11th exchange. 

 


This beautiful tea towel and the pretty napkins are from my sweet friend, Michele, who blogs at  The Nest at Finch Rest.   I had the pleasure of meeting Michele this past summer when visiting Ohio.  She's as sweet and nice as they come!  Michele also sent some Harney and Sons African Autumn tea, which is so tasty, and some darling Autumn picks and stickers.  Thank you, Michele!


My peach Fire King luster ware teacup is so perfect for Fall.  My Autumn teapot was an Ohio thrift store find awhile back.


Yield: 8-10 servings

Corn Pudding

This recipe is from Susan Branch's Autumn book. It's a great recipe for Fall, and can even be served for brunch, with some maple syrup.

ingredients:


  • 1 cup sour cream
  • 1 can corn, drained (I used a 15.25 oz)
  • 1 can creamed corn (I used a 15.25 oz)
  • 1/2 cup butter, melted
  • 1 egg, beaten
  • 1 box Jiffy corn muffin mix
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika (I didn't measure...I just sprinkled on top)

instructions:


  1. Preheat oven to 350 degrees.
  2. Mix  all the ingredients EXCEPT the paprika.  Pour into a buttered 9" square baking dish.  Sprinkle with paprika.
  3. Bake for 1 hour.  Serve pudding hot or warm.
Created using The Recipes Generator

I am sharing this with these lovely parties:

Monday, November 6, 2017

The Enchanting Rose's 11th Teacup Exchange

 I can hardly believe that I have been participating 11 times in Stephanie's exchange, from The Enchanting Rose.   I was the lucky recipient from Doniene, who has two blogs,  Doniene's 365 Days-2017 and Now It's Just Quilts!  I was excited like a little kid on Christmas morning when my package arrived on my doorstep!

 I received these darling note pads.  I'm forever needing these.  Aren't you? 


 I love cookbooks and read them like novels, from cover to cover.  I have found so many teatime treats that I'd like to make from this Afternoon Tea Book.


 Doniene made me this beautiful apron and quilted a matching potholder.  Isn't that so special?

 I received not one, but two teacups!  I have always wanted a Fire King peach luster teacup, on the right!  I'll bet that Doniene sent the demitasse cup of the left for one of my granddaughter's to use, don't you?

 Doniene made the sweet bird that's peeking into the box of tea that she sent...so many flavors for me to choose from!


Thank you, Doniene, for all your thoughtful, and most appreciated gifts!  You certainly spoiled me and made me feel special.  I donned my Favorite Tea Shirt, that my dear daughter gave me, to enjoy a cup of tea!  I gifted Laura, from Decor to Adore as my teacup partner, and you can see what I sent to her here.   I've had the pleasure of meeting sweet Laura, and she is just a delight!  Thank you to dear, sweet  Stephanie, our hostess,  who puts so much time, effort and love in these exchanges.  Please visit The Enchanting Rose on November 8th to see all the participants.  

Laura sent me this beautiful handmade, pop up card as a thank you.  Wasn't that thoughtful of her?  We all love to feel appreciated, don't we?

 

I am sharing with these lovely parties:
The Enchanting Rose 


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