A FALL AFTERNOON TEA

 Today I had an Afternoon Tea for a 

group I started back in March. (for the 

ladies living in my area)

 I was so glad it wasn't as hot as 

some of the

days we have had

this summer.

This was the table earlier as I was setting

up for 5 ladies plus myself.  As always,

some could not come as we all have

a lot going on.

I recently changed things up down in

the tea room by moving the cabinets

with tea wares to a different wall, moving

the mantle and mirror.  This is where

a husband really comes in handy!

I was blessed to be able to share

some "fallish" English cups

and saucers this time and I had

taken time to copy all the

recipes of the items we enjoyed.

I don't always have time for that

but this time it seemed to happen.

This was the menu and 

we had both iced and

later hot tea:

I always seem to miss taking

 photos of all the food

goodies!

CHECK OUT MY TEA COZIES

 Please check out my tea cozies

made from vintage crochet, lace

and embroidery.

Bernideen's Tea Time on Etsy

A BITTERSWEET CELEBRATION for "Tea In The Garden"

 We have had a lovely break in our

temperatures enjoying some weather 

in the 80's and everyone has loved it.

  That's a good reason to do a little tea time

 in the garden along with the fact that

the bittersweet is getting lovely on the

arbor. 

I did a floral with a variety of items

and colors from the garden and

added some pink market roses:

Today I baked a BUTTER PECAN CAKE

but I have to say that I don't know where

this recipe came from.  I copy a lot of

recipes and print some but I usually write

 on the copy information about which book

 or magazine issue the recipe came from.

I will need to skip dinner tonight

 since I had an early

slice of this cake!

I don't give a lot of directions for recipes

since most people know how to mix up

a cake batter so here are the basic

ingredients:

Cake body - 3 layers with 8" pans buttered and floured  350 degrees My oven is convection which took 27 minutes otherwise 30-35 minutes

1 cup chopped pecans, 3/4 cupt butter, 1 1/3 cups of sugar, 1 1/2 tsp vanilla, 3 eggs if small or 2 large, 2 cups sifted flour, 2 tsp baking powder, 3/4 cup milk - mix all together well and then stir in the 1 cup of chopped pecans

And now I need to say that I doubled all that to get this tall cake but if you want - just

use this recipe for a smaller one.

Icing:  4 Tb butter, 3 cups confect sugar, 3 Tb light cream and 1 tsp vanilla and 1/3 cup of chopped pecans.  Sprinkle the 1/3 cup of chopped pecans on top after icing the cake.

I hope you have had a nice summer. 

 We had such a need for rain that my

 flower garden had to be watered and

 even that was not making the plants

happy.  

If you want to toast your pecans you just

 chop them up and dot 3 Tb of butter over them in a shallow pan and toast them

 at 350 degrees for 15 minutes (stir occasionally during the baking process)

The first day of autumn

 is September 22!

SUNDAY CELEBRATION