SPRING TABLE, A CARROT CAKE AND BOUQUET

 I am sharing a perfect cake for Easter

and a springtime bouquet for

my table.

It is such a delight to finally have some blooms

to pick in the garden and know there will

be plenty for bouquets in the coming months.

I have been enjoying my pansy themed

English pieces and now adding some

purple Rural Scenes transferware.

We still have a few daffodils and jonquils

blooming around the yard and some

tulips still coming on.  It won't be long

and the irises will really show off for

a while.

And what would spring be without a Cream

Cheese Walnut Carrot Cake?

The recipe for this cake came from this

older favorite tea book which is now

out of print.   If you don't already know this,

older used books are inexpensive and available!

This is something wonderful and simple!

APRIL IN THE GARDEN

 April has brought us a combination of

warmer lovely days and also lingering

cold days.  The bulbs didn't seem to

mind either.  

So I am sharing a few collages.

Happy April!

SUNDAY CELEBRATION

 

SUNDAY CELEBRATION

 

LADIES FOR A TEA LUNCHEON

 Today I served a tea luncheon for

some senior and pre senior

ladies from the church we attend in Boonville, Missouri.

  We have a valued common bond 

because we all love the Lord.

We talked a little about

the 23rd Psalm and how to

use it in our prayers.

I made a little Psalm 23 art paper

for each place setting. 

 And what did we eat?  We had a nice green salad with mixed greens and nuts, celery, cucumber, olives, blueberries, 

mushrooms and onion rings 

on it with Oriental Honey Dressing.

There were also be some Havarti

Dill Cheese cubes.

  A Creamed Chicken Salad 

on a small Croissant

 I have made this recipe numerous times and ladies gobble them!  I cut this recipe out of a very old “Victoria” magazine.

 Makes 10 small “scoops” of chicken salad

 Creamed Chicken Salad:

1 lg boned, skinned chicken Breast,

1/2 cup finely chopped celery,

2 hardboiled Egg finely chopped,1/3 cup chopped pickles or pickle relish, salt and pepper,  ¼ cup mayo, ¼ cup sour cream 

 I also added: 1/2 tsp dill weed, celery seed and poppy seed and 1 small jar drained pimentos

 Double or triple recipe as needed

 Then we had a

 Creamy Fruit Salad 

(photo above from the past)

  For dessert

we had a Strawberry

Danish Cream Cake.  I made one of

these last week and my husband

and I loved it so

I made one for the ladies.

Beverages were water, iced

tea and hot tea which was Ginger

Peach.

It is so wonderful to sit and chat

with other ladies and find out

about their life.  I love to enjoy

learning more and taking the time

to relax and share. 

Tip: Also, now that

it is just my husband and I, I still

bake but I go ahead and freeze two

slices of desserts together so we

can have some later.