Thursday, September 30, 2021


 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 13, 2021


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


Who knew you could bake something
so wonderful from a Zucchini.

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 the 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

Saturday, September 11, 2021


 Today it was great fun to return to
Clark, Missouri which is an Amish
community in rural Missouri.

These photos were from 2016 as
I did not take my camera today:

We went today with others from Columbia First Assembly of God on this day trip and my husband and I are already wanting to go back as we got some delicious food goodies.  We took 
our son and his family a box of things and then this was our stash at home on the kitchen table:

I hope you have a lovely weekend!

Thursday, September 2, 2021


 All summer my husband has been wanting to go to a train shop on the other side of  Kansas City.   So today we finally headed out.  Last year he worked on his train layout during Covid.  He collects post World War II
 American Flyer Trains. 

As we were getting out of our car, an
old man (I call all people older than me - old)
pulled in next to us.  (my husband by the red
Honda SUV)  I immediately recognized
the car as being one like my Granddaddy
had when I was a little girl.  Granddaddy kept
a spit can (old syrup can) in the back
seat on the floor and I do remember 
accidently kicking it over with my foot.
He chewed snuff and that was a bad day!


Of course the man was glad to tell us
all about his car.

I inquired inside the train shop and
a lady told me that the Clock Tower
Bakery was nearby.  We didn't have any
reservations for their Afternoon Tea but
ordered sandwiches and some of their
lovely pastry to eat outside.  The weather
today was finally cooler!

They had 3 tables ready for their
Afternoon Tea customers.

I really hesitate to show this next photo
but will anyway - this is an area of our
unfinished basement where my husband
keeps his train layout - sorry for the mess.