Thursday, September 30, 2021

COCONUT BUTTERCREAM CAKE


I was recently watching some baking
videos and came across this Coconut
Buttercream Cake so today I decided
to bake one.  Instead of doing the 
2 layer cake, I use 3 - 8" cake pans.


My husband suggested we have a piece
"right now" and then we both agreed
that we would skip dinner!
 

I found this 8" round by 9" tall 
cake platter at an antique
mall last week in Macon, Missouri.
I love the detail of the roses.

 

SOMETHING SPECIAL: TITANIC TEA COZY

 Just a quick sharing of two new
tea cozies that I made.  I don't know
if you ever saw the book "Last Dinner
on the Titanic" but it features many
great ideas for having a Titanic dinner
with recipes of foods you can make yourself
that were actually served on the Titanic.

You can also recreate an Afternoon Tea
using the recipes.  These are my two
newest tea cozies I just listed:


Monday, September 27, 2021

APPLE WALNUT CRANBERRY PIE

 We look forward to this pie every fall
and then again for Christmas:


I made this pie today but have made it
many times over the years and that mix
goes right into the pie!

To find out who sells the mix
of spices near you -

Sunday, September 26, 2021

Saturday, September 25, 2021

VISITING AMISH CLARK AGAIN



Recently my husband and I went to Clark 
with a church group and we wanted
 to go back again to a few more
 of the places
 we had missed.
 

Most of us have been to visit an Amish
community some time in our life and I
always admire how neat everything
looks.  As you know, they really prefer
no photos so I took these from inside 
my car at a distance and this one
is blurry but she is shaking out a rug.


So the homes are heated by
wood burning stoves and 
have no electricity.


It has really been gorgeous this week
and we have loved the weather.  I was
able to take time and really look at
everything on this trip.



We bought some homemade
 bread and baking supplies
 which they sell.  I have never
seen these gadgets below which
I am looking forward to trying
when I make my next pie.  You use 
them to cut the pie top dough and it
presses a design into the top piece:





I am sure it was nice though!


We noticed horses eating the grass in
several areas....who needs lawn
mowers if you have horses!




Tuesday, September 21, 2021

HELPING WITH A COMING FALL CHURCH TEA

 I am so excited to be a hostess at one of
the tables next month for our October 
Afternoon Tea at Columbia First
 Assembly of God Church.



I was also asked to work on the menu for this fall tea so today we had an Afternoon Tea for
seven ladies to try all the foods we will be serving in October.  The Women's Ministry Director and some of the ladies who will be baking or serving as  hostesses that day came to get an early tasting experience. 

 So here
is the disaster - I never remembered to
take photos today.  After one of the ladies
helped me clean up I did take this photo
of the dishes washed and back on the table
ready to be put away.  This is just one of
the tiered servers but we used quite
 a few more and served from a buffet
 to practice how it would be done
 at the October tea.


Today 3 of the ladies brought the 3 sweets
which was a huge help!  I can't
believe I don't have photos but I did take
a few photos beforehand when I was
making some of the savories in my kitchen:


Being a table hostess will mean that
 each hostess will bring her own dishes, cups and saucers, silverware, napkins and centerpiece, etc for her assigned table. She will pour the tea at her table for her group of ladies.




So this will be our fall menu and this is
what we had today:

Hot black tea and
Plain Scones with Raisins
 and Pumpkin
Scones with Dates - Cream for both

Fall Mixed Green Salads romaine, leaf
lettuce and spinach, pear pieces,
Craisins, peas, red onion, cucumbers,
mushrooms, crispy onion rings and
Oriental Honey Dressing

3 Savories:  Smoked Turkey with Cranberry
Finger Sandwiches (Linda Jennings recipe)
Hot Mini Cheese Spinach Mushroom 
Quiches, Pimento Cheese Pinwheels

3 Sweets:  Cherry Oreo Cheesecake,
Pumpkin Raisin Cookies
Zucchini Walnut Cream Cheese Bars

Everything will be homemade.


I loved helping out by making these
fall themed tea cozies for the hostesses
to serve the tea in October with our 
table teapots. I was glad to get these
 done last week so I can move on to my own projects.  These cozies are large and fit 
these 48 Ounce Saki teapots so they 
should be able to fill 8 six ounce
 teacups with tea. 


Wednesday, September 15, 2021

A FIRESIDE CHAT WITH NO FIRE IN THE FIREPLACE

 
We have so enjoyed  watching the hummingbirds come and go all summer
long.  We also have had our share of bees on our feeder lately.


 


Several months ago I had a little fireside chat with myself.  I am a gal who loves to get things done and I felt like I was needing to really look at my time and see how I was managing it! It is important to me to walk 30-60 minutes a day.  I also take this time to pray.  I pray for America, family, friends, the list is long and very important.  I pray for people I know and many I never met.  I believe God answers prayer. 


Between sewing, baking, cooking, gardening,
church activities and crafting I stay busy but
I never like to go to bed at night without feeling like "I got things done".  That's just always been part of my composition.  I love that in retirement I finally have time for the things I love.

Do you like to cook and/or bake?  I try to make a nice meal for my husband and I everyday.  Actually, I make a big meal every other day and we eat good leftovers in between.  When people tell me it's no fun to cook for one or two I can't understand because I put some of the food that I cook or bake (for 2) in plastic containers and then we just pull it out of the freezer.  It is wonderful to have beef stew tonight that I made last week and that work is all done. We also have fresh corn on the cob tonight from the Farmers Market.

 I enjoy taking baked items to the seniors meeting each week at church.  I try to always be learning some new recipe I haven't tried before so this is my chance.  I also enjoy surprising my son and his family with occasional meals.


After dinner last night I spent about about 4 hours working on the recipes for a fall themed tea at our church.  By that I mean, narrowing down the choices and making final decisions about 3 fall type savories, which 2 types of scones to choose and 3 fall sweets.  I also organized the recipes typing and printing them out for the lady in charge of the event.  I was so glad to hand her the folder today and know at least that part is done. Next Tuesday I am having a pre-event tasting here as we have an Afternoon Tea with all the yummy foods that we will serve at church in October.  I also plan to be a hostess at one of the tables and so I am figuring out just what my table setting will be and I am leaning toward using 
the above dishes..

In retirement I am trying to keep learning things.  I have been sewing some clothes for the first time in many years.  Of course I will
 continue to sew my tea                                                     cozies which
                                                   I love making.


Today I am on to other 
things. I am drying some
big huge hydrangeas
in the garage. Hopefully
my husband won't need
to mow the grass....     
 Yesterday it took me 3 hours in the morning but I made it across about 1/4 of my backyard as there are so many weeds and perennials that  need cutting back.  I am glad to at least get part of it done which looks so much nicer now.  We need rain so badly as things look very sad. 

I hope you enjoyed our fireside chat with no fire in the fireplace.  What sort of things are you getting done?

Monday, September 13, 2021

EASY AND DELICIOUS BUTTER TART SHELLS for Tea In The Garden


We have had a lot of very hot weather and during August and rain was scarce so our lawn went from green to brown. I am working my way around the garden hoeing and digging out the weeds that seem to love the drought!  I did want to dash out and do a "Tea In The Garden" photo shoot.


If you have every purchased the prebaked
tart shells you know how convenient they are to use and fill with any pie filling to make a lovely finger sized dessert.



  We sold so many of the boxed shells "back in the day" at Bernideen's.

You can certainly save a lot of money by baking your own so today for "TEA IN THE GARDEN" we are doing just that!




I love this red transferware 
for tea time.  Are you
ready to make some simple tart
shells and by the way - freeze a bunch
for another day!  This recipe made 100 shells.



If you have butter, flour and confectioners sugar in your kitchen now you are ready to bake this wonderful and simple tart shells.
I just filled these with cherry pie filling and put whip cream on top:

Ingredients:    3 sticks which is 1 ½ cups soft butter, 1 cup confectioners’ sugar, 3 cups regular flour – mix all

 Roll a large marble sized piece of dough in the palm of your hand and press it into the tin….try not to go to the very top of the round opening. After baking and cooling,  remove them with a thin sharp knife 325 degrees for 13-15 minutes in a regular oven or 10 min convection oven.  USING the teflon coated mini muffins tins,  this made 100 tart shells so I am freezing quite a few of mine:






I broke a few learning to use
 a thin, narrow knife
to get them out.




Sunday, September 12, 2021

ZUCCHINI AND WALNUT BARS

These Zucchini Walnut Bars are delicious:


This is an old post brought forward 
because
you are going to love the taste of
these bars and would never guess
they are made with Zucchinis which
seem to be in abundance right now.
I made these recently and took them
to the seniors group at church and we
will be serving them again at our fall
tea I am helping with.













Do you have zucchinis still from this summer?
This recipe is from "Scones, Muffins , Tea Cakes" originally printed in 1996 by Collins Publishers.
 (I think Out Of Print)





Zucchini and Walnut Bars with Cream Cheese Frosting:

1 1/2 cups loosely packed, coarsely grated zucchini
2 large eggs,1 cup sugar, 3/4 cup corn oil, 1 1/2 tsp vanilla extract, 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 tsp grated nutmeg, 1 cup walnuts chopped plus 1/4 cup for topping

Frosting: 3 oz cream cheese softened, 2 cups softened confectioner's sugar, 2 Tb milk, dash of salt, 1 tsp vanilla extract

Preheat oven to 350 degrees- butter and flour a 9 x 13 baking dish- set aside.
In a large bowl beat together eggs, sugar and oil until well blended. Beat in vanilla.


In a small bowl, stir together the flour, baking powder, salt, cinnamon, allspice, nutmeg. Stir in flour mix into the egg mix blending well. Add the zucchini and walnuts and mix. Spread into baking dish. Bake about 28-30 minutes in a regular oven or 22 minutes in a convection oven.  Do not burn but bake till top springs back when touched. Let cool


To make frosting in a bowl: beat cream cheese till smooth, add sugar and milk, then salt and vanilla- If too thick - add more milk until spreadable. Ice cool cake and sprinkle with more walnuts. Slice with very sharp knife.
 
 3 different Cutting suggestions and I
suggest putting the small or tiny ones in
little paper holders (like for candy or muffins) 

1.  SMALL bars which can go into paper cups: cut them 5 x 6= 30 bars 2 bite size

2.  Afternoon Tea Tiny 1 bite bars: cut them 6 x 8 = 48 bars

3.  Larger dessert size: cut them 4 x 8