Pancakes anyone ?
to the land of cupcakes and sundaes. And, of course, how to make a real cup of tea!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, 17 February 2015
SHROVE TUESDAY TEASERS and INTROS 17.2.15
Pancakes anyone ?
to the land of cupcakes and sundaes. And, of course, how to make a real cup of tea!
Friday, 30 January 2015
FINAL FRIDAY FIVE of JANUARY 2015 30.1.15
Friday Five: Besides
Hello, all! It’s the end of January…how did that get by so fast!?
Here’s a Friday Five for your amusement [and our enjoyment] !
Here’s a Friday Five for your amusement [and our enjoyment] !
- Besides cookies, muffins, and ice cream, what’s something chocolate chips are good in?
- Besides official holidays and your birthday, what’s the best day of the year?
- Besides toilet paper and pantry items, what’s something in your house you make sure never to run out of?
- Besides relatives, teachers, and coaches, who gave you the most memorable advice growing up?
- Besides junk mail, subscriptions, greeting cards, and stuff you ordered online, what’s something great that came in the mail recently?
* Sincerely, Paula *
* Home Matters *
* Homemaking Party *
* Saturday Photo *
*
Friday, 23 May 2014
FRIDAY 5s: TEATIME & TREASURES 23.5.14
The “rummage” part of course is of donated furniture, clothing, books and toys, or as some call it “Trash or Treasure.”
( some call it “a jumble sale.”)
The “tea” is an opportunity for those who don’t want (or shouldn’t) buy anything to still drop in and visit... a fun community event.
To get ready for this, I’ve been doing some sorting of things I don’t/won’t/can’t use to pass along to someone else.
I also made a batch of Tea Tassies as part of the tea refreshments. All of this preparation birthed this week’s Friday Five!
Pictures are optional but make this more fun. Play along and don’t forget to post your link in the comments so that we can come and visit!
*
1. TREASURE: What is the best thing you’ve ever found at a rummage sale? Was it a bargain or just something you’ve longed for but couldn’t afford?
A fav find in an unpacked box on the floor at the sale,
a gorgeous 1800s flow blue china pitcher like this one
a gorgeous 1800s flow blue china pitcher like this one
*
2. TRASH: What is an item you couldn’t WAIT to donate to a sale like this, and then were surprised that someone not only bought it, they were so excited to have?
*
TV trays!
*
3. BUDGET: How disciplined are you at these kinds of events? Can you stick to a budget, or do you empty your wallet?
*
My discipline? be prepared to purchase!
One of a kind finds in the moment - EnJoy!
*
4. TAKE IT AWAY: What’s something you’d gladly donate right this minute if I would just come pick it up?
*
Living in an apartment doesn't offer enough space for extras. It's a perpetual donating if you want to add anything new!
*
5. TEA: Do you have a favourite tea? Or a special teapot?
Tell us more!
Tell us more!
*
Decadent favourite ~ Icewine tea !
along with fav teapot
along with fav teapot
Royal Crown Derby
*
Shall I pour...?
*
Find more on FHC TeaTime {pinterest}
*
BONUS: Share a recipe that you think would be divine for a tea. Or, if you aren’t a baker, tell about something scrumptious that you have had recently in the baked good category. For those of you who are now gluten-free, we want your favourite GF recipe!
lavender scones that I first had at
the Treasurer's House ~ a treasure itself!
3 1/2 c flour
2 tbs baking powder
1/2 c unsalted butter
1/2 c sugar
1 1/3 c half and half
2 tsp vanilla
2 tbs food grade lavender buds
Mix the dry ingredients, except
lavender, together. you can seal the mixture in a food container and have it on
hand for scone mix if you like.
Cut in butter, or grate it into the dry
ingredients.
Add lavender buds and stir to mix in evenly.
Add vanilla and milk and mix until you have a soft dough that holds together.
Add lavender buds and stir to mix in evenly.
Add vanilla and milk and mix until you have a soft dough that holds together.
Roll out gently to about 3/4 inch
thickness and cut out with small biscuit cutter. Place on baking sheet and
allow to stand for 20 minutes.
During this time preheat oven to 400F.
During this time preheat oven to 400F.
*
Bake for 12 minutes or until done.
Remove from oven.
While scones are still hot spoon on a
glaze made from:
1/2 c melted butter
1 tsp vanilla
enough confectioners sugar to make a
thick glaze.
Sprinkle with lavender buds to garnish.
Makes about 24.
These freeze well, and are great for
once a month cooking or making ahead.
*Grating cold butter into scones and biscuits give a more tender product.
placing them in the oven
helps the gluten to relax and the scones to be tender.
Saturday, 12 April 2014
SAVOURY QUICHE & CRAVINGS COURTESY: A BEAUTY SO RARE by TAMERA ALEXANDER
A Beauty So Rare, the second standalone novel in the
Belmont Mansion series by Tamera Alexander.
In anticipation, author, Tamera Alexander,
has offered us some tempting tidbits...
{or Ham and Cheddar Quiche}
Most people think
quiche originated in France. Not so. It’s originally a German dish and people referred to them as
"savory custards" in the 19th century. Which is accurate since the
egg-based mixture forms a luscious custard as it bakes.
In my novel, A Beauty So Rare, the second standalone novel in the Belmont
Mansion series, the heroine, Eleanor Braddock, is "a cook with a
dream." But her dreams don’t quite turn out like she thinks they will.
However, her savories always do!
I hope you enjoy this
recipe (or "receipt" as recipes were called in the 1800s) from
A Beauty So Rare. For more about A Beauty So Rare and for recipes from all my novels, visit TameraAlexander.
A Beauty So Rare. For more about A Beauty So Rare and for recipes from all my novels, visit TameraAlexander.
Ingredients
1 old-fashioned unbaked pie crust (see recipe
below)
1 large onion, diced (or sliced if you
like larger pieces of onion in your savory)
2 tablespoons butter
1 pound cooked ham diced into cubes (if using
bacon, use 8 slices, fried chewy, not too crisp)
8 large eggs
1-1/2 cups heavy cream or half-and-half
1/2 teaspoon salt and pepper, or to taste (I
always go heavier on the pepper, personal preference)
1 3/4 cups sharp cheddar cheese, grated
Instructions
Sauté onion in the butter in a skillet over
medium-low heat for about 10 to 15 minutes, stirring occasionally, until the onion is
golden brown. Set aside to cool.
Chop the ham into
bite-sized pieces (or fry your bacon until chewy, then chop). Set aside to
cool. Preheat the oven to 400 degrees. Roll out pie crust and press into a deep
dish pie plate. A medium-sized iron skillet works wonderfully for making a
savory custard (and is what Eleanor used). The crust comes out divine. I
just happened to use a pie plate this time.
Whip the eggs, cream,
salt and pepper in a large bowl, then mix in the onions, ham (or bacon), and
cheese. Pour the mixture into the pie crust. Cover the pie plate (or skillet)
lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and
continue baking for 10 to 15 minutes, or until the quiche is set and the crust
is golden brown.
QUICK BAKING TIPS: The quiche may still seem a little loose when you first remove it from the oven, but it will firm up nicely once removed from the heat. Also, watch that lovely crust so the edges don’t get overly brown. I use a silicone pie crust shield if that starts to happen. Those are a fabulous invention
(but foil crimped around the edges works just as well).
QUICK BAKING TIPS: The quiche may still seem a little loose when you first remove it from the oven, but it will firm up nicely once removed from the heat. Also, watch that lovely crust so the edges don’t get overly brown. I use a silicone pie crust shield if that starts to happen. Those are a fabulous invention
(but foil crimped around the edges works just as well).
Remove from the oven
and allow the savory custard to rest for 10 to 15 minutes before diving in. It’s so good, and just like Eleanor Braddock would make.
It’s also delicious left over and warmed up the next day.
{ If you happen to have any leftover ! }
It’s also delicious left over and warmed up the next day.
{ If you happen to have any leftover ! }
Eleanor Braddock’s Old-Fashioned Pie Crust
(makes two large crusts)
From the novel A Beauty So Rare
This is a wonderful
crust that I’ve been using for years.
Eleanor would likely have used lard in place of Crisco
(since lard was cheaper than butter in her day), and you may too, if you prefer.
Yes, lard is still available on most grocery shelves, although I’m pretty sure
I just felt you shudder!
Eleanor would likely have used lard in place of Crisco
(since lard was cheaper than butter in her day), and you may too, if you prefer.
Yes, lard is still available on most grocery shelves, although I’m pretty sure
I just felt you shudder!
This pie crust
"freezes beautifully " as they say in Steel Magnolias
(instructions on freezing below), so even though I may need only one pie crust
at the moment, I always use this recipe and make a second, and freeze it for later.
Makes that next pie (or savory custard) go twice as fast!
(instructions on freezing below), so even though I may need only one pie crust
at the moment, I always use this recipe and make a second, and freeze it for later.
Makes that next pie (or savory custard) go twice as fast!
1 ½ cups Crisco (or lard)
3 cups all-purpose flour
1 egg
5 tablespoons ice water
1 tablespoon white
vinegar
1 teaspoon salt
In a large bowl, using
a pastry cutter (or two knives will do the job), gradually work the Crisco into
the flour for 3 to 4 minutes until it resembles coarse meal. In a smaller bowl,
whip the egg and then pour it into the flour/shortening mixture. Add 5
tablespoons of ice-cold water, 1 tablespoon of white vinegar and 1 teaspoon of
salt. Stir gently until all ingredients are blended well.
Halve the dough. Form 2
evenly-sized balls of dough and place each into large sealable plastic bags. Using a rolling pin, slightly flatten each
to about 1/2 inch thickness to make rolling easier later. Seal the bags and
place them in the freezer until you need them. (If you’re using the crusts immediately, it’s still a good idea to let them chill in the freezer for about
15- 20 minutes. They’ll be much easier to work with.)
When you’re ready to roll the dough for your crust, remove from the
freezer and allow to thaw for 15 minutes (if it’s frozen). On a well-floured surface, roll the dough, starting
at the center and working your way out. Sprinkle flour over the top of the
dough if it’s too moist. If the dough starts to stick to
the countertop, use a metal spatula and gently scrape it up and flip it over
and continue rolling until it’s about ½
inch larger in diameter
than your pie plate (or iron skillet).
Using a spatula,
carefully lift the dough from the surface of the counter into the pie pan. (I
sometimes fold my well-floured dough in half and then "unfold" it
onto iron skillet. Or you can lop it over your rolling pin. That works well,
too.) Gently press the dough against the sides of the pan or skillet, getting
it all tucked in. Then crimp the edges in whatever way you prefer. And now, you’re ready for that yummy savory custard filling above, or maybe
for a fruit pie.
If you make this recipe
(or if you’ve read A Beauty So Rare),
I’d love to hear from you. You can write me through my website at
Tamera Alexander
I'll be back once my review copy has arrived
and reading has been savoured !
* Natasha's Say G'Day Party *
* NO Rules Blog Party @ Sincerely, Paula *
* Pink Saturdays *
Friday, 23 March 2012
I don't know.... Chocolate + Raspberry Cups ?...
I don't know....
Chocolate + Raspberry Mousse Cups ?
What do you think ?...
Chocolate + Raspberry Mousse Cups ?
What do you think ?...
{Totally JUST KIDDING!!}
sooo yummy I had to post this from Style at Home
Ingredients
Chocolate Cups
Directions
1 To make the chocolate cups, in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
2 To make the mousse, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved. Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
3 Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened
4 Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
Makes 6 dessert cups.
Chocolate Cups
- 2 cups semisweet chocolate chips
- 2 tablespoons solid vegetable shortening
- Raspberry Mousse
- 1 tablespoon (1 envelope) unflavored gelatin powder
- 1/4 cup cold water
- 1/2 cup boiling water
- 1/4 cup sugar
- 1-1/2 cups fresh raspberries
- 2 cups whipped cream (1 cup heavy cream, whipped)
Directions
1 To make the chocolate cups, in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
2 To make the mousse, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved. Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
3 Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened
4 Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
Makes 6 dessert cups.
EnJoy them !
along with your Wonderful Weekend ahead...
More Spring Pink posts at
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