Monday, April 26, 2021

Blueberry Sourdough Muffins and Friendship


It's a beautiful day here in Texas and I'm serving blueberry muffins that I've made using my sourdough starter that I have kept going for the past 18 years. I have faithfully fed this starter that was given to me from my son Mike's, girlfriend's mom, who said that it was from the Civil War.  I've made and given countless loaves of bread from this starter.  My granddaughter, Harper, calls it "Nana Bread".  I eat it toasted every morning!    During the pandemic, I had mentioned to Susan, from Savoring Time In The Kitchen that I had a sourdough starter, and she asked if I would consider sending her some.  Susan lives far from me, and I had previously only shared my starter with those that I could hand it to.  I read the article that Susan had mentioned on King Arthur Arthur Flour's website, and found out how to spread my fed starter on parchment paper and let it dry for several days.  I was then able to break it up and package it, and mailed it to Susan.  I also sent Debbie, from  Mountain Breaths some of the starter .  You can read about Susan's results with the starter here, and Debbie's results with the starter here. They have kept it going since then, too.  King Arthur also has information on making your own starter on their website if you'd ever like to give it a try. 


I have to say that this luncheon cloth that my friend Joy gave me is probably my most favorite, along with one that my mom embroidered.   All the embroidery detail on this is simply amazing, and the teacups make it extra special. The blue crocheted edging is so intricate.  I truly cherish it!

I'm using another of my great Aunt Kitty's painted trio sets.  This is my very favorite one of all.  Aunt Kitty painted the plate, but in this one, her teacher painted the teacup and saucer.


My beloved dad gave me this sweet Goebel piece way back in the 1970's. 


The recipe for the  muffins can be found here.  They were good, but not my very favorite blueberry muffins. 


My East Palatka Holly trees took a terrible beating during our February arctic freeze.  I had them trimmed of all the dead branches and I have fertilized them, but I'll have to see if they make it.  My teapot wind chime is trying to perk them up a bit.



I bought a new birdhouse to place beside my waterfall,  I did see a red finch make a visit, but there isn't a sign of a bird nest inside.


Thank you for your visit!  xo



I am sharing with:

Love Your Creativity Link Party
Meal Plan Monday
Full Plate Thursday at Miz Helen's Country Cottage

Monday, April 19, 2021

Easy Apple Strudel



It turned rather chilly here in Texas, and my tea is inside today.  I've baked us an easy apple strudel, if you liked to try a slice.


I'm using another trio set that my late Great Aunt Kitty painted.  


I found this Susan Paley vase on ebay and her name is Serena.  She was only $3.99, but the shipping was over $10.00.  I went back recently to check on others, and she was $45.00!!  I'm thinking that I got a good deal!!  I did the cross stitch several years ago.


My strudel was placed upon this beautiful serving dish that my youngest son and daughter-in-law gave me for my birthday.  I have two other pieces similar to this that they gave me.  


This company will inscribe a message on the back, which makes it so personal.


The strudel is placed upon this most delicate tablecloth that I believe was my Aunt Kitty's. 

This is the border on the tablecloth.  All the white parts are hand embroidered.  I so wish I could ask where this came from.  My Aunt Kitty and Uncle John didn't have children and they traveled a lot.  Aunt Kitty was like a grandmother to me, since her sister, my grandmother died when I was probably 3-4 years of age.


Yield: 6
Author: Kitty
Easy Apple Strudel

Easy Apple Strudel

This is a great recipe to have on hand when you need something easy but impressive.

Ingredients

  • 1/2 pkg. Frozen Puff Pastry (1 sheet)
  • 1 egg
  • 1 tablespoon water
  • 1 can apple pie filling
  • 1 teaspoon cinnamon (or to taste)
  • a few gratings of fresh nutmeg (if desired)

Instructions

  1. Thaw pastry at room temperature for 3o minutes.
  2. Preheat oven to 375 degrees.
  3. Mix egg and water and set aside.
  4. Unfold pastry on lightly floured surface.  Roll into a 16"x12" rectangle. 
  5. Cut up the apples with kitchen shears to make smaller pieces.  Add the cinnamon and nutmeg.
  6. With short side facing you,  spoon the pie filling on the bottom half of the pastry to within 1" of edges.
  7. Starting at short side, roll up like a jelly roll.  Place seam side down on a parchment lined baking sheet.  Tuck the ends under to seal.  Brush with egg mixture.  Cut several 2" long slits 2" apart on top. 
  8. Bake for 35 minutes or until golden.
  9. Cool on baking sheet on wire rack for 30 minutes.
  10. Slice and serve warm .

Notes:

I sprinkled the top of the strudel with some sparkling sugar before baking. Serve with ice cream or whipped cream.

Created using The Recipes Generator


Thank you for visiting!  xo


I am sharing this with:

Love Your Creativity Link Party
Meal Plan Monday
Full Plate Thursday at Miz Helen's Country Cottage
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Monday, April 12, 2021

Spicy Fruity Buns



It's such a pretty day to enjoy a Spicy Bun and a cup of tea.  I was able to share some of these wonderful buns with a friend that had foot surgery, and she loved them, too.


This pretty pansy set was painted by my late Great Aunt Kitty.


This pretty violet set was painted by her, also.  I thought that they were perfect for Spring.


The pretty topper was also my Aunt Kitty's.  Isn't the cut work so beautiful?


Here is how she signed the back of the china pieces.


My friend, Tina, who lives in Australia,  shared this fabulous recipe for her Hot Cross Buns with me. Tina is a wonderful baker and always has something yummy in her kitchen.   Since Easter is over, I left the cross off of them, and just put the shiny glaze on.  I'll be making these again and again.  They are perfect! 


Yield: 12 delicious buns
Author: Kitty, but recipe came from my friend, Tina, who lives in Australia
Hot Cross Buns

Spicy Fruity Buns

Tina willingly shared this recipe with me. It's a very soft dough, and makes the most incredible buns.  It does require three risings, but the last one is only 20 minutes. 

Ingredients

Buns

  • 1 and 1/4 cups lukewarm milk
  • 2 teaspoons yeast
  • 1 teaspoon sugar
  • 3 and 1/2 cups bread flour (I used 3 and 1/4 cups all-purpose flour + 1/4 cup Vital Wheat Gluten)
  • 3 teaspoons of spices of choice (I used cinnamon, nutmeg, allspice, a touch of cloves)
  • 1 scant teaspoon salt
  • 3 tablespoons brown sugar
  • 1 and 1/2 cups mixed dried fruit (I used golden raisins, dried cranberries, and dried Montmorency cherries)
  • 4 and 1/2 tablespoons butter, melted and cooled
  • 1 egg, lightly beaten
  • Glaze
  • 2 teaspoons white sugar
  • 2 teaspoons water

Instructions

  1. Combine lukewarm milk, white sugar and yeast and set aside for about 5 minutes until starting to get frothy.
  2. Combine flour, spices, salt, brown sugar and dried fruit in a large bowl or mixer with a dough hook.  Make a well in the center and pour in the milk mixture, the butter and the beaten egg.
  3. Mix with your dough hook and then knead for about 5 minutes on medium (or 8 minutes by hand on a floured surface.)
  4. Place into a lightly greased bowl, cover with plastic wrap and a tea towel.  Stand in a warm place for about 1 hour. 
  5. After this time, knead a few times and then return to the bowl, cover and let rise again for 1 hour until doubled in size.
  6. Preheat oven to 370 degrees.
  7. Take the dough out of the bowl and knead a few times on a floured surface.  Divide the dough into 12 equal portions and roll into balls.
  8. Place the buns into a lined or greased baking tray, a little apart. Cover with a tea towel and place in a warm spot for 20 minutes or until they puff up.
  9. Bake for 20-25 minutes or until golden brown.
  10. To make the glaze:  Mix sugar and water in a small saucepan, bring to a boil and simmer for 1 minute.  Brush glaze over the hot buns. 
  11. Allow buns to cool for about 15 minutes before turning out onto a wire rack.  Enjoy!

Notes:

I place a pan of boiling water on a low shelf in my oven, and place the bowl of dough on a shelf above this, to let the dough rise. It helps to place the unfilled pan in first,  and then pour the boiling water in.

Created using The Recipes Generator



Cissy came and spent the night with me!


Avery, Ella, Hayden and Harper were over recently.




 Thank you for your visit!  xo

I am sharing this with:

Love Your Creativity Link Party
Meal Plan Monday
Full Plate Thursday at Miz Helen's Country Cottage
Print Friendly and PDF

Monday, April 5, 2021

Watergate Salad


Happy Easter Monday!  It's warm enough for tea and treats in the garden today. My lady vase is sporting some pansies from my window box, along with some Dusty Miller.  Being not ready to put my Easter decor away yet, my rattan bunny has joined the table. 


Isn't this tea set with the pansies on it, and the sweet message, perfect for Springtime?  it was sent to me from a dear friend awhile back, and it has another teacup with it.



Yield: 8-10
Author: Kitty, but recipe came from a friend
Watergate Salad

Watergate Salad

This recipe is more like a dessert, and is quite retro. A bit of information was found on seriouseats.com on how the recipe was named. It seems that Kraft Foods introduced pistachio pudding in the 1970's and promoted a recipe called Pistachio Pineapple Delight. However, a food editor at a Chicago newspaper reprinted therecipe, but named it "Watergate Salad", and the name stuck!

Ingredients

  • 1-3 oz. pkg. pistachio instant pudding mix
  • 1-20 oz. can crushed pineapple, not drained
  • 1-8 oz. container frozen whipped topping, thawed
  • 1 cup mini marshmallows
  • 1/2 cup chopped nuts

Instructions

  1. Mix the pudding mix into the pineapple.  Fold in whipped topping, and add the marshmallows and nuts.  Chill.
Created using The Recipes Generator


Thank you for your visit!  xo


I am sharing with:

Love Your Creativity Link Party
Meal Plan Monday
Full Plate Thursday at Miz Helen's Country Cottage
Print Friendly and PDF


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