Sunday, March 24, 2013

~ Granddaughter Fun ~

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Our granddaughter, Sophie came to visit us this week. She and I set a tea table, make Easter cookies and had a tea party. The Wedgewood tea set was our daughter's tea set. The day before we had read The Tale of Petter Rabbit by Beatrix Potter and found exactly four stuffed rabbits from our children that I had saved that we named Flopsy, Mopsy and Cotton-Tail. We had a real Peter Rabbit all dressed in his blue jacket.




We made cookies several years ago at Christmas but this time she was able to participate more.
She was so eager and excited to do everything. As her grandmother I was happy to let her enjoy each step.


Sophie did a great job decorating her cookies.








She loved the tea and tried it plain and with cream.

The sweetest thing, however, was when I told her that Easter was not all about bunnies and eggs. She said," I know, it is about Jesus and how he bore our sins on the cross. " I love you, Sophie! I had a delightful time! Love, Grandmama

Linking to: Seasonal Sundays, Tabletop Tuesday, Wow Us Wednesday,  Let's Dish  and Tablescape Thursday.

Tuesday, March 19, 2013

Nature ~ Blessed Beyond Words

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These pics are from February 15, 2013.  There is such beauty in the first new growth of spring. Such promise and faithfulness of our creator.

I am reminded that in some parts of our country it is snowing, and in others spring is in full swing. All of us are so blessed! I am in the deep south and these pics are a full month before now.  I will get busy making new pics to share tomorrow. Having lived in Alaska where snow was on the ground until May I relate to those of you that wish spring was this far along. 

Monday, March 18, 2013

Scones, Jam and Clotted Cream

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This post is a continuation of "What is a Crèam Tea?" If you missed it you may view it here.  I promised to show you the food that was served so here goes. Pictured are Ina Garten's  cranberry orange scones recipe. The link for Ina's scones may be found here.


The milk egg wash gave the scones a pretty golden brown appearance when they finished baking. Then a orange confectioners sugar glaze was drizzled over the tops of the scones.
The scones come together quickly and can be frozen and baked later. I baked mine completely then froze them. 

Finished scones.
Pound cake is a southern favorite.  The cream cheese pound cake recipe I used was my friend, Charlotte's grandmother's recipe.  Accompanying  the pound cake was homemade lemon curd.

Cream Cheese Pound Cake

3 sticks butter softened
1 8oz. cream cheese softened
3 cups sugar
6 large eggs
3 cups cake flour sifted twice 
Pinch of salt
1 tsp vanilla
1 tsp almond flavoring

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan or 2 loaf pans. Cream butter and cream cheese, add sugr, mix for 7 minutes( set timer) until fluffy. Add eggs one at a time beating after each until blended. Gradually add the flour, beating after each addition, until all is added and combined. Add the salt, vanilla and almond extract. Mix again. Pour in prepared pan. Bake for 1 1/2 hours. I would check it after one hour fifteen minutes because it might begin to brown too much. Check for doneness with a toothpick.

The raisin scones with walnuts cut in wedges is my favorite scone recipe that I served at the crème tea.  A bed and breakfast in Thomasville, Georgia, called the 1854 Wright House served these delicious scones and were very kind and generous to share their recipe with me. I have enjoyed this recipe for a long time. If you want to enjoy a nice bed and breakfast experience I recommend the 1854 Wright House. This recipe was just part of a delicious breakfast beautifully served in a lovely antebellum home.

The spring form pan is ideal for this recipe.

                                    The 1854 Wright House                       
                                     Raisin Scones with Walnut

2 cups flour                                        ¼  cup walnuts chopped
2 tsp baking powder                            2 eggs
1/2  cup sugar                                  ½ cup sour cream
1/3 cup  butter                                    1 tsp vanilla
½ cup white raisins
Beat together first 4 ingredients until mixture resembles coarse meal. Beat  in raisins and walnuts. Beat together eggs, sour cream  and vanilla until blended. Add to flour mixture. Beat until blended….. do not over –beat. Spread batter ( it should be very thick)into a greased 10 inch spring form pan. Bake@ 350 for 25-30 minutes or until top starts to brown. Allow to cool in pan, serve cut into wedges.

I made plain scones from a Williams-Sonoma recipe found here. I put cranberries in a few scones just to taste. They were delicious served with Bonne Maman strawberry preserves and of course, clotted cream is traditionally served at a crèam tea in England but I served whipping cream.



You can see the sideboard in this picture with all the food. When I made this picture right before my guests arrived I had not put the whipped cream in the bowl yet.



My friend Nita, made her favorite tea pictured below, PG tips and served the tea from her white Wedgewood Countryware pattern. She bought all her china in Germany and the small shop where she purchased many of her pieces said Princess Diana had chosen this as one of her everyday patterns. This was the story she shared as each guest told the story of her teacup.

Her white cabbage leaf teacup is toward the back. I decided to contact everyone and write down the names of the individual china patterns. I would like to learn their names. When I get the pattern names I will post them on the "What is a Crème Tea?" post.




This darling teapot was a surprise gift to me. I wish I had made the picture before I unwrapped it. It was so pretty with the handmade tag wrapped in cellophane with a pretty bow.
Doesn't Maxine have beautiful handwriting? Many of you are familiar with , A Classy Flea where she purchased the little teapot candle.

I am having another crèam tea for my mother-in-law's friends next week!

Linking to, Seasonal Sundays , On the Menu Monday and Wow Us Wednesdays.