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.


  • 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
  • 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


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?


  • 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


  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.


  • 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)


  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 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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