Lemon Cups

Ahhhhh I can finally enjoy my patio! 

Nantucket Cranberry Pie

Hopefully you have a bag of cranberries leftover. 

Apple Crunch

I was able to set up a tea for us before the rain came. 

Chocolate Fondue and Granddaughter Fun

My youngest grandchild and I had a fondue party! 

Strawberry Cheesecake Lush

It was a beautiful day to enjoy some Strawberry Cheesecake Lush. 

Crème Brûlée

Crème Brûlée is a favorite dessert! 

Ice Cream Pie with Peanut Butter Crust

Happy 2024 to everyone!  

Layered Pumpkin Dessert

Would you care to join me for a yummy pumpkin dessert and some pumpkin chai tea?

"Clotted Cream" Filled Strawberries

Even though it felt like winter here over the weekend, it was perfect for taking pictures outside.

Pumpkin Delight and Easiest Taco Chicken

 

My group of friends from our fitness club had our Halloween luncheon and I brought this dessert. 

Caramel Pecan Dream Bars and A Quick Stir Fry

I set a tea in front of my little waterfall because before too long I'll have to cover it. 

Strawberry Dream Pie

We've had so many over 100 degree days so far this summer; I'm betting it'll be a record.

Brownie Pudding

I'm sharing my tea and dessert in my bedroom today.  

Happy Birthday to My Sister with Chocolate Molten Lava Cake

My sister is celebrating her birthday this week...her last one is her 50's! 

Apple Crunch

I'm having my very favorite Apple Crunch today, which to me is even better than an apple pie! 

Blueberry Delight

 

 

It's Flag Day and I'm having some Blueberry Delight to celebrate.  This dessert would also be wonderful for the 4th of July!

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

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.

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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

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.

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Creme Brûlée

When I first started my blog, with the  help and encouragement of my darling daughter, back in 2011, I posted this favorite recipe, and I'd like to share again.  It really is so good, and perfect for Valentine's Day.  

Several years ago, some dear friends of mine gifted me this beautiful tea set that came with six teacups, the creamer and sugar and  tea bag caddies.  Isn't it perfect for Valentine's Day?

The teacup is shaped so beautifully.

My ever faithful lady head vase is being used to root some grape ivy right now, and I stuck a faux rose in to brighten her up.

My friend, Marla, hand stitched two of these too- pretty-to-use coasters for me last year.

Yield: The recipe states 6, but I get 11-12, and even when making half a recipe, I get 5

Author: Made by Kitty but recipe is from Tyler Florence

Creme Brûlée 

This recipe is simply the best, and people that try it are so impressed by it.

Ingredients

• 9 egg yolks
• 3/4 cup superfine white sugar (I just use regular sugar)
• 1 quart heavy cream
• 1 vanilla bean (I use 1 tablespoon of vanilla bean paste when I don't have a vanilla bean, or vanilla extract)

Instructions

1. Preheat oven to 325 degrees.
2. In a large bowl cream together the egg yolks and sugar with a whisk until  the mixture is pale yellow and thick. ( I use my mixer to do this.)
3. Pour cream into a medium saucepan over low heat.  Using a paring knife, split the vanilla bean down the middle, scrap out the seeds and add them to saucepan (or add the vanilla bean paste at this time).
4. Bring cream to a brief simmer, do not boil or it will overflow.  Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture.  Do not add cream too quickly or the eggs will cook.
5. Divide custard into ramekins, about 3/4 full. Place ramekins into a roasting pan or large cake pan, and fill pan with enough hot water to come halfway up the sides of the ramekins.
6. Bake until the creme brûlée is set, but still a little wiggly in the center, about 40 minutes.  You may want to cover loosely with foil to prevent browning.  Remove from oven and cool to room temperature.  Transfer the ramekins to the refrigerator and chill for 2 hours. 
7. Right before serving, sprinkle each with 1 tablespoon sugar.  Hold a kitchen torch 2 inches above the surface to brown the sugar to form a crust.  Garnish with fresh fruit, if desired.  Serve at once.

Notes:

You can also put the sugared creme brûlées under the broiler and watch very carefully.

I keep these creme brûlées, covered, in my fridge for several days, and they are still wonderful. Just remember to torch them just before serving.

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Apple Crisp

Let's enjoy some delicious apple crisp on this beautiful Fall day!  I'm using my Sadler Brown Betty teapot and my late beloved mom's picnic tablecloth. 

 

I always like getting out my apple candle in the Fall and put it on an upside down teacup and then the saucer to hold the candle. 

This is another favorite Fall teacup, which is Johnson Brothers Harvest Time.   I am having some Holiday Apple Frost Tea from my friend, Joy. 

Yield: 6

Author: Kitty, but recipe is from Debbie at www.mountainbreaths.com/

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Apple Crisp

 

 

 This recipe is from my friend Debbie, who recently shared it with me.

                Thanks, Debbie!  It's a perfect Fall dessert.

Ingredients

• 4 cups sliced tart apples (about 4 medium)
• 2/3 -3/4 cup brown sugar
• 1/2 cup flour
• 1/2 cup oats
• 3/4 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/3 cup butter, softened

Instructions

1. Heat oven to 375 degrees.
2. Arrange apples in greased  8x8" square pan.
3. Mix remaining ingredients together and sprinkle over the apples.
4. Bake until topping is a golden brown and apples are tender, about 30 minutes (mine took 55 minutes). 
5. Serve warm with ice cream, cream,  or whipped cream.

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Full Plate

All About Home with Debra

All About Home with Amber

Love Your Creativity Link Party

Meal Plan Monday