Thank you for all of your sweet comments, and emails about my prayerful post for the areas hard hit by hurricane Sandy. Please continue to pray for those who are still dealing with the aftermath of the historic storm.
We have had rain, some fog and some mild wind the last few days and are under a flood watch for the county. Leaves are everywhere, so I was prompted to share this marvelous art deco era Shelley China, England tea cup and saucer with a fall and leaves design.
The art deco hand colored on transfer landscape design is called Trees On A Hill With Leaves, which was a long title for Shelley. The cup and saucer was made between 1933 and 1945, and I love the deco handle and shape. This art deco shape is called Regent, and wasn't made for very long. Such an autumn design! I can't believe that November starts tomorrow! A shock!
I wanted to share this seasonal recipe I found in Tea Time Magazine, a favorite publication....Pumpkin Scones With Maple Butter. I love the way the cream is served in mini a pumpkin! I have made these and they were wonderful, but don't have photos...forgot to photo them before they were gone!
• Preheat oven to 425°. Line a baking sheet with parchment paper.
Set aside.
• In a large bowl, sift together 2¼ cups flour, sugar, baking powder,
salt, cinnamon, allspice, and nutmeg.
• Using a pastry blender or fork, cut the butter into the flour
mixture until mixture resembles coarse meal. Add the egg and
pumpkin, and stir until just combined. Add additional flour, if
necessary, until mixture forms a loose dough.
• Turn the dough out onto a lightly floured surface, and roll to
¾-inch thickness. Cut into 12 (2¼-inch) rounds. Place on prepared
baking sheet.
• Bake for 10 to 12 minutes, or until lightly golden. Transfer to
wire racks to cool slightly.
• Serve warm with Maple Butter.
I found this photo and article about a Tea Time Magazine photo shoot in a Decatur, IL article from 2007 which is fun to read. To read the article, click on the photo.
I am joining the following blogs...please visit them and enjoy the wonderful posts. For more info on the teacup at Antiques And Teacups, click on the photos. Stay in, have a cup of tea and pray for the east coast as they begin the long recovery.
We have had rain, some fog and some mild wind the last few days and are under a flood watch for the county. Leaves are everywhere, so I was prompted to share this marvelous art deco era Shelley China, England tea cup and saucer with a fall and leaves design.
The art deco hand colored on transfer landscape design is called Trees On A Hill With Leaves, which was a long title for Shelley. The cup and saucer was made between 1933 and 1945, and I love the deco handle and shape. This art deco shape is called Regent, and wasn't made for very long. Such an autumn design! I can't believe that November starts tomorrow! A shock!
I wanted to share this seasonal recipe I found in Tea Time Magazine, a favorite publication....Pumpkin Scones With Maple Butter. I love the way the cream is served in mini a pumpkin! I have made these and they were wonderful, but don't have photos...forgot to photo them before they were gone!
Pumpkin Scones
2½ cups all-purpose flour, divided
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
2 tablespoons cold unsalted butter
1 large egg, lightly beaten
1 cup canned pumpkin
Maple Butter (see Download for recipe)
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
2 tablespoons cold unsalted butter
1 large egg, lightly beaten
1 cup canned pumpkin
Maple Butter (see Download for recipe)
Set aside.
• In a large bowl, sift together 2¼ cups flour, sugar, baking powder,
salt, cinnamon, allspice, and nutmeg.
• Using a pastry blender or fork, cut the butter into the flour
mixture until mixture resembles coarse meal. Add the egg and
pumpkin, and stir until just combined. Add additional flour, if
necessary, until mixture forms a loose dough.
• Turn the dough out onto a lightly floured surface, and roll to
¾-inch thickness. Cut into 12 (2¼-inch) rounds. Place on prepared
baking sheet.
• Bake for 10 to 12 minutes, or until lightly golden. Transfer to
wire racks to cool slightly.
• Serve warm with Maple Butter.
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It Wednesday
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Thursday
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