For today's tea in the garden, I am using a beautiful vintage, embroidered lunch cloth that my forever friend, Joy, brought back from her vacation. Joy and I went to the Bush Library to see the First Ladies Exhibit, and we had lunch there, at Cafe 43, to belatedly celebrate her birthday. I was so busy gushing over the lunch that I forgot to take pictures. My lady vase is holding the few flowers that I could find in my garden.
Just look at the pretty detail on this lunch cloth with the beautiful embroidery, and the blue crocheted edging. Joy even did some repair work on part of it to make it perfect! Isn't it the perfect tea time cloth? I am grateful for my friend in gifting me this work of art that someone so lovingly did.
I crocheted the tea cozy in a granny square pattern, and then joined them together at the bottom. For the top, I chained a cord, and then wove it though the top, about an 1 and 1/2 down. I like the way it turned out, and I was able to finally use it on this pretty tea cloth. I'm using my Royal Albert Petit Point teacup, in the front, and my Rosina teacup in the back. Of course, some Tazo vanilla bean macaron tea sounds perfect with the vanilla madeleines, don't you think? Which cup would you like to choose?
Darling Cissy still wants to come and bake after school, when she can, and this time she chose to make Madeleines. She learned how to alternately add ingredients, and how to properly fold those ingredients into the batter. It thrills this Nana to know that she wants to come over for special time with me.
Yield: 30
Vanilla Madeleines
These little gems are the most delightful teatime treat! Be careful to watch them, as ours were done before the allotted time. They can quickly over brown! Be sure to plan ahead, as the batter needs to refrigerate for 45 minutes.
ingredients:
- 10 tablespoons unsalted butter
- 2/3 cup sugar
- 3 large eggs, at room temperature
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 1 cup flour , sifted or whisked, to aerate
instructions:
Instructions
- Melt the butter, then set it aside to cool to room temperature.
- In a medium-sized mixing bowl, beat the sugar, eggs and salt until they're light yellow and very thick. Stir in the vanilla and butter-rum flavor. Add the flour and melted butter alternately, using a folding motion (be gentle!), so the batter loses as little volume as possible. Refrigerate the batter, covered, for 45 minutes or so, until it's thick.
- Scoop the batter into the lightly greased wells of a standard-size madeleine pan, using 1 slightly rounded tablespoon of batter for each cookie. (If you have only one pan, bake in sequence, keeping the remaining batter refrigerated).
- Bake the madeleines in a preheated 375 degree oven for 12 to 14 minutes (ours were done in about 9 minutes) , until they're light brown at the edges. Cool in the pan for several minutes, then remove from the pan and cool completely on a rack.
- Sift a light coating of confectioners' sugar over the madeleines just before serving. Store cookies in an airtight container.
NOTES:
If you forget to get your eggs out in time to bring to room temperature, a quick way to do it, is to put the eggs in a bowl and cover them with hot water for about five minutes.
Created using The Recipes Generator
I am sharing this with these lovely parties:
