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 areAuthor: I received this recipe from a friend

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.

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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:

Tuesday Cuppa Tea 

Cooking and Crafting with J & J

Tea in the Garden

Share Your Cup

Full Plate

Foodie Friday

Dishing It! & Digging It!

 

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. 

Author: Lynn from http://happierthanapiginmud.blogspot.com/ and made by Kitty

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.

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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:

Tuesday Cuppa Tea 

Cooking and Crafting with J & J

Tea in the Garden

Share Your Cup

Full Plate

Foodie Friday

Dishing It! & Digging It!

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 cutAuthor: Kitty

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.

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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:

Tuesday Cuppa Tea 

Cooking and Crafting with J & J

Tea in the Garden

Share Your Cup

Full Plate

Foodie Friday

Dishing It! & Digging It!

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 dozenAuthor: Betty Crocker, and made by Cissy

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!)

  
  

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Thank you for your visit!  xo

I am sharing this with these lovely parties:

Tuesday Cuppa Tea 

Cooking and Crafting with J & J

Tea in the Garden

Share Your Cup

Full Plate

Foodie Friday

Dishing It! & Digging It!