Tuesday Cuppa Tea, Rosina Yellow Roses, Apple Cinnamon Walnut Scones

Hello and welcome to Tuesday Cuppa Tea! I had hoped to blog about last week's Dungeness Crab Festival, and had everything ready to go, when Microsoft Windows did a major update last Wednesday and crashed my computer. I just got it back from the tech, but all my crab festival photos are lost on the computer...along with all my contacts and calender from my Firefox Thunderbird email program! Ahh the joys of technology! So, I scrambled, and I hope you forgive any choppiness...or incoherence...or babbling...or...

So, the substitute teacup I have today in a Rosina, England 1940s cup and saucer with yellow dog roses on a chintz band in fall colors.  chose it because of the colors...

As I have mentioned before, I like Rosina...they made great china during their time, most a lot fancier than this teacup. often with lots of hand applied enamel. This is a hand painted on transfer pattern from 1948-1952 and is quite simple, but so evocative of fall. 

Rosina was manufactured at the Queen's pottery in Longton by G. Warrilow and Sons., and there are some who say it was named Rosina for one of the Warrilow daughters.

The company closed in the 1960s, when so many Staffordshire potteries met their demise in a climate of consolidation and liquidation. But Rosina has some fabulous teacups out there. This is available at Antiques And Teacups. Click on the photos for more info.

I had to buy a bag of Candy Corn...I do love it! And I bought this too...Candy Corn Oreos!

Pretty fun, huh?!  

Candy Corn was invented in the 1880's by George Renninger, who worked at the Wunderlee Candy Company in Philadelphia.  It's original name was "chicken feed" because corn was closely associated with feeding chickens.  In the beginning the candy had no association with Halloween or autumn. It was only after WWII that the candy was advertised as a Halloween candy, and the tradition has remained unchanged.  35 million pounds of candy corn are produced each year.  It even has its own holiday - "National Candy Corn Day" on October 30th.  There are roughly 140 calories [and no fat] in 22 pieces of this classic treat, so enjoy!

But for a more special seasonal tea time treat, I got this from Tea Time magazine...and thought I'd share it. I had planned to make these for today but with all the computer problems...it didn't happen! But that doesn't mean you can't make them, and I will as soon as I find stuff on the computer...sigh....

 Apple Cinnamon Walnut Scones

With ingredients like chopped green apples, cinnamon morsels, and toasted walnuts signaling the arrival of fall, this toothsome scone is sure to become a teatime favorite.

recipe Apple Cinnamon Walnut Scones from Tea Time Magazine

Ingredients

1. 2 cups self-rising flour*
2. 3 tablespoons sugar
3. ¼ cup cold salted butter
4. 1 cup diced, peeled green apple
5. ¼ cup chopped walnuts, toasted
6. ⅓ cup cinnamon baking chips†
7. ⅔ cup cold heavy whipping cream
8. 1 large egg
9. ½ teaspoon vanilla extract
10. 1 tablespoon turbinado sugar

Instructions

1. Preheat oven to 350°.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, combine flour and sugar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add apple, walnuts, and cinnamon chips, stirring to combine. Set aside.
4. In a small bowl, combine cream, egg, and vanilla extract, whisking well. Add to flour mixture, stirring until mixture comes together and forms a soft dough. (If dough seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
5. Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet. Sprinkle tops of scones with turbinado sugar.
6. Bake until light golden brown, approximately 20 minutes.

I hope you have a wonderful week! Below please find the linky for your tea related posts. Remember, it is SSLLLOOOOOWWW but does work...please be patient! 

An InLinkz Link-up