Tuesday, November 30, 2010


Welcome to an Angelic Christmas Tea! It's Tuesday which means that I cooperate with Sandi at Rose Chintz Cottage & Inspirations
for a gathering of tea table lovers!

I needed my Old Country Roses China since YOU were coming for tea!  Tis the season for Old Country Roses!

We have a special reproduction tea strainer to catch the grounds of our lovely loose Christmas Tea...

This Angelic Guest arrived early and is waiting patiently
 for the tea to begin!

Have a wonderful day!

Saturday, November 27, 2010


I have made this tea cake so many times!  It is a "tea cake" in the truest sense of the word!  It has tea in the cake!  I got this recipe from my Mom and I think it is from the 60's! 

I am cooperating with Seasonal Saturday at

What I do is double the recipe and actually the cake above is the smaller one of the two cakes...the larger one was put in the freezer now and can be seen still in the pan below:

Besides traditional round or square cakes - there are many other types of tea cakes!  Some are individual cakes dipped in icing and other are "loaves" which are sliced.  This Orange Cranberry Tea Cake is made in a tube pan.  I double it and make 1 large and 1 smaller one which is the one pictured at the top of this page. The cake is very moist and delicious.  Make sure you chop the cranberries open!

You will need: 1 1/2 cups water, 1 cup orange juice, 4 teabags/black tea, 3 cups sifted flour, 1 tsp baking soda,a/2 tsp salt, 1 cup sugar, 4 TB soft butter, 2 eggs, 1 cup chopped cranberries, 1 cup chopped walnuts

Preheat oven to 375 degrees.  In a small sauce pan bring the water and juice to a boil. Add the teabags and brew 5 minutes, remove the teabags...let it cool.

In another bowl, combine flour, soda and salt. In a larger bowl, mix sugar, butter and beat in eggs.  Now beat in the cool tea mixture, add flour and soda mix and mix till blended.  Stir in cranberries and walnuts.

Turn into a tube pan and bake for 1 hour- watch for burning the top. Cover with foil if browning too much!  Cool 10 minutes

Brush with orange juice (I forgot this) and sift confectioners sugar on top(I forgot that too)  The confectioners sugar will make it really pretty IF YOU REMEMBER TO DO IT!

Friday, November 26, 2010


Let's face it -nobody has ever done a more complete book for preparing for the Holidays than the 1989 classic "Martha Stewart's Christmas" Book.  I pick it up year after year and reread the recipes and look at those wonderful photos! 

 Last week I bought 3 persimmons at the grocery store and on Thanksgiving Day I decided to make Martha Stewart's Steamed Persimmon Pudding!  I have 4 lidded pudding containers and used the 2 quart size for this pudding:

The smell of the persimmons - by the way - these must be very ripe indeed- was a little like a mango...

I used a lidded turkey roaster and filled it with water 1/2 the way up and steamed the pudding for 2 hours 15 minutes!

It came out looking wonderful!  I followed Martha's instuctions and made the lemon sauce which I poured over the pudding...

The cinnamon spice gave it a light spice flavor that was very nice!

A very pretty presentation and also unique!

The first post on this subject:

Wednesday, November 24, 2010


I had originally posted this salad on my old Wordpress Blog but somehow it never got reposted here....yes it would even work for Thanksgiving!  It is a lovely layered salad. I first had this many years ago during the 70's when it was made by Mary Slade at a church ladies meeting at Warwick Assemble of God Church which was in Newport News, Va.  It is simple to "make ahead" and put in the refrigerator overnight.  I had featured the  1970's Warwick Assembly of God Cookbook on another post on this blog HERE

You will need the following: 1 small head lettuce chopped or I prefer to use 2 kinds of lettuce, 1 cup chopped celery diced well, 1 pkg frozen mini uncooked green peas, 1 med red onion diced,  1 large chopped green pepper, 4-6 chopped hard boiled eggs, 2 cups mayo with 2 Tb sugar stirred through, 1 can drained chopped water chestnuts.............layer  the lettuce, celery, peas, onion, pepper and hard boiled eggs and water chestnuts in a casserole in multiple layers.   Spread the mayo mix on the very top and sprinkle with grated cheddar cheese and 1 bottle of bacon bits.
Refrigerate overnight.  This is a great leftover salad as well!

In this picture the salad is ready for the mayo mix and cheese and bacon bits!

Have a very wonderful Thanksgiving!

Monday, November 22, 2010


Last Saturday morning I had about 6 squirrels eating peanuts in my back yard.  When I looked out the door here he was in the lower center  photo almost at my back door and he almost got one of the squirrels!  He climbs up that privacy fence and over in seconds!  Nothing to it...

Mr. Squirrel says:  "Here comes trouble- run for your lives!
Running up this tree works well!"

Thank you for visiting Bernideen's Tea Time Blog:

Sunday, November 21, 2010


Isaiah 58:8

Then shall thy light break forth as the morning, and thine health shall spring forth speedily; and thy righteousness shall go before thee; the glory of the Lord shall be thy rereward.

Bernideen's Tea Time Blog

Saturday, November 20, 2010


This week as I was checking communications on the yahoo group "Afternoon Tea Across America", I noticed that Patricia Ann from Long Island had asked if anyone had a Pumpkin and Date Scone recipe and sure enough I found one in my Fall Scone Folder!  I had never tried it and it looked old so it was time to give this a try!

I am participating in Seasonal Saturday with la bella vita this weekend.  If you go to her blog you will see wonderful ideas by many people to celebrate this season!

These were easy to bake this morning before work!  Actually I had gotten some fresh Medjool dates - I love those and always eat them. When I was a little girl I had dates once and decided they were wonderful.  My step-grandmother Buchanan sent them to us from New Hampshire with peanut butter inside them rolled in confectioners sugar.  I was so impressed! 

This recipe called for self-rising flour.  It seems like everytime I buy it I waste it as it goes out of date so I used baking powder as recommended by Patricia Ann.

Here is what you will need:  1/2 cup sugar, 2 Tb butter, 1 tsp pumpkin pie spice (all spice), 1/4 tsp salt, 1 large egg, 1 1/2 cups chopped dates, 1 cup canned pumpkin and 2 cups self rising flour or 2 cups regular flour and 3 tsp baking powder

I am at 7,000 ft so I reduce my baking powder for high
altitude to 2 1/4 tsp.

Preheat the oven to 425 degrees.  I used crisco and flour on my cake pan to prepare it.  In a medium bowl, combine sugar, butter, spice, salt and mix at medium speed until creamy.  Add egg, beat, add dates and pumpkin and hand mix.  I had already chopped up my fresh dates and mixed them with my fingers in a small bowl with 2 tsp flour to keep them from sticking together! Gradually add flour and mix until blended.  Press into pan and pre-slice.  Bake 12-15 minutes.

Of course real English Clotted Cream is a dream come true for all scones! Did you know that clotted cream has 55% milk fat and devonshire cream has 48% milk fat.

I wish you a lovely weekend!  Bake away!

Thursday, November 18, 2010


Those of you who follow my blog know I am a big fan of Nicole Sayre!  I love her angels and have a few new ones to show today for Teacup Thursday along with my lovely rose hip cup and saucer!

Every week I try to participate with Miss Spenser's Blog and celebrate a teacup.  Click here to go to Miss Spenser's Tearoom and see others who participate!

This cute little angel has others pieces inside her lower "box" to celebrate all the seasons!

I hung this angel on my cup and saucer wall rack....

Wouldn't this one be cute on a beautiful Walnut Cake for Fall?  As a cake topper of course!

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