Wednesday, March 31, 2010
Monday, March 29, 2010
And finally, Susanna's favorite, peanut butter eggs. Simply a pound of margarine, a pound of peanut butter, and two pounds of confectioner's sugar. Blended and mixed until creamy and smooth. Sometimes it requires additional confectioner's sugar if the egg mixture feels too sticky. Simply blend it in by hand. Requires strong upper arms to thoroughly blend. Then, let the dipping and chilling begin! The peanut butter are the quickest to do since there is no chilling necessary once the eggs have been shaped.
Once chocolate covered, chill again until firm, and package. We like to use baggies with color coded ribbons. Once you know the code, it's easy to find your favorite.
Sunday, March 28, 2010
Thursday, March 25, 2010
This assortment of spice tins represents only a very small portion of our mother's original collection. She loved old spice tins, and it gave us something to search for when we went to flea markets or yard sales. It was a guaranteed winner when given as a gift! Mom started collection spice tins when we could find them for 25 cents or 50 cents if they were really special. Now, you'll be lucky if you find them under $10.00! When it came time to pack up the old house full of collections, I requested a sampling of the old tins. The artist sister gathered the tins for me, looking at sizes, shapes, and colors of the tins so there would be a nice variety. In the end, I ended up with a collection of Cloves tins! They stand proudly in the kitchen, atop my spice chest, a reminder of days gone by.
Tuesday, March 23, 2010
1 - 8 oz. package cream cheese, softened
1 small jar Marshmallow Fluff
fresh zest of an orange
Combine cream cheese, marshmallow, and fresh orange zest until blended. Store in refrigerator until ready to serve. Serve with assorted washed and cut fruits. Note: to enhance the natural sweetness of the fruit, it is best to serve the fruit at room temperature.
This marshmallow cream would also make a great accompaniment to our Traditional English Cream Scones.
Sunday, March 21, 2010
This garden had a Southwestern Theme.Colorful and fun! Isn't this a most clever plant stand?
This polished garden was prepared by the Juniata FFA.
Ponds are always popular.
I want this table! With thyme, moss and baby tears and a small little trickle of water going down the middle. Garden Shows at the end of winter certainly lift the spirits with the heady fragrance of soil, abundant spring blossoms and creative ideas for a new growing season. It's a fitting way to usher out winter and an uplifting beginning to welcome spring
Thursday, March 18, 2010
Wednesday, March 17, 2010
Monday, March 15, 2010
~It is the flavoring ingredient in "cream" soda. Add to hot or cold chocolate drinks, coffee flavored beverages, tea and fruit base punches.
~Add snipped pieces of vanilla bean to unflavored black tea. Store in an airtight tin so the flavors will for a few weeks. Your black tea will 'accept' the vanilla flavor easily.
~Add a vanilla bean to purchased vanilla for additional flavor.
~The bean is stronger than the extract it does not evaporate and can be washed and used over again.
~To make Vanilla Sugar: place 1/2 bean and 2 granulated sugar in your blender or food processor. Turn on high until well blended. Serve in tea, on cereal, sugar cookies, on fruit, etc.
~Simmer vanilla bean in warm milk and use in custards and puddings.
~Add extract to pancake and waffle mixtures, and to egg and milk mixtures for French Toast
~In the tearoom, we sprinkle our oven fresh scones with confectioner's sugar that has a vanilla bean tucked in the jar.
Do you use your vanilla bean and/or extract in any special way?
Sunday, March 14, 2010
Saturday, March 13, 2010
As you begin to use your vanilla, turn it into a perpetual bottle of vanilla! As the bottle gets low, say down 1/3rd, add some more of the same alcohol to it. You can add more vanilla beans if you want. You can also add some simple syrup to sweeten it, (about 1 Tbsp. simple syrup per 2 cup vanilla extract). This will yield a smoother taste.
Friday, March 12, 2010
Thursday, March 11, 2010
Tuesday, March 9, 2010
Special thanks to our local doll club, they brought their collection of Alice in Wonderland and White Rabbits to add to the festivities.
Monday, March 8, 2010
Saturday, March 6, 2010
thought Alice; "but a grin without a cat! It's the most curious thing I ever saw in my life."
This curious grin is hanging in the front parlor, between the two large windows. Smiling at me, inspiring me, as I put together the finishing touches for our very special Mad Hatter Tea Party.
Friday, March 5, 2010
Thursday, March 4, 2010
"Take some more tea," the March Hare said to Alice, very earnestly. "I've had nothing yet," Alice replied, in an offended tone, "so I can't take more." "You mean you can't take less," said the Hatter, "It's very easy to take more than nothing."
"This is the most curious tea party I've ever been to", said Alice.
Hopefully, photos and the menu will be shared in a few days! In the meantime, its back to stuffing the Dormouse into the teapot.
Monday, March 1, 2010
Addendum: Dinner was delicious! Enjoyed by ages 10 - 88! The pork just fell apart, shredded easily. The sauce was sweet and spicy, thickened with a bit of corn starch, and savored with the meal. Yum! This recipe gets 5-stars in my book just for its ease of preparation.