Tuesday Cuppa Tea Cottage Tea, Toasted Almond Crisps

Hello and welcome to Tuesday Cuppa Tea! I hope you had a wonderful Easter weekend!

This is the time of year we often headed out on our yearly month long visits to the UK, we spent quite a bit of time on week long breaks in the Cotswolds.  This was one of our favorite places to stay in the Cotswolds...Washburne Court House Hotel in Lower Slaughter...yep...that's the name...and there's a Middle Slaughter and Upper Slaughter...generally referred to as The Slaughters....

And that became my theme for this week's tea...a cottage ware tea.....

Cottage Ware or Cottageware was all the rage from the late Edwardian era to the 1960s in England...some felt that it's popularity was nostalgia to the times before the war when cottage life with it's rustic vistas and scenes, made up a large part of Engish life...and after World War II because the bombings and difficulties had so changed the landscape and culture of England. Cottage ware was a nod to a disappearing world.

I have pulled various things from my home and Antiques And Teacups for my cottage tea, including these cute antique postcards and trade cards form the Victorian and Edwardian era...I love them, and have quite a collection that I really should do something about...sigh...

The cottageware teapot is by Price Kensington, England from the 1950s in a design called Ye Olde Cottage...

Several other English potteries made cottage ware, and Japan had several companies that made it, especially in post war Japan...and Occupied Japan is marked on a number of examples, and is very collectible...but my favorite are the English versions...no surprise, I am sure!

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The mark is easy to date, and this is right before the transition when Price Brothers became Price Kensington in an merger of Price Brothers and Kensington in 1962. Price Kensington is still in production, but most is made in China now....sigh...

It looks charming by the cross stitch of the thatched cottage I did a few years ago that now hangs in the guest room...

I had to tip the cross stitch to not get a light reflection on the glass...as it actually is sunny today!

I'm sure you recognize this Shelley from last week, but I just could not put my hand on any other yellow teacups, and when I looked at what I had on the tea table I knew I needed a bit of brightness...hence a reappearance of the Shelley Dresden Footed Oleander teacup....

But back to cottages...we have a Cottageware butter or cheese dome or dish, also a Price Brothers piece.....still has a faint smell of butter or cheese...wish it could talk...

As you can see, the earlier version...Price Brothers so dates before 1962.

We also have a Cottage ware cream and sugar...cottage ware pretty well was made in everything really...you could set the entire table with it, and Queen Elizabeth II's mother, Queen Elizabeth...better known as the Queen Mum...famously had an entire set of Price Brothers Cottageware, and used it in her breakfast room...Queen Elizabeth II grew up with it!

Also by Price Brothers is this toast rack for 3 slices...makes a great letter holder too!

And we even have a cottage ware toast rack...which will take 3 slices...for your eggies and soldiers...as we grew up calling them...boiled eggs with toast fingers if you don't know Britspeak...

Also by Price Brothers so on e of the earlier marks from the 1950s...

And lastly I used my thatched cottage bone china mug from Adderley, which you have seen before...but I love it!

So that's my cottage tea! I hope you enjoyed your cuppa with me!

I wanted to share a recipe I worked out for Toasted Almond Crisps after tasting some from Costco at a friends, but you had to buy a zillion in a package, so I improvised, and they came out well!

Toasted Almond Crisps

Ingredients

1 1/2 cups butter, softened

1 cup brown sugar

1 cup sugar

2 large egg

2 teaspoons vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking power

1/8 teaspoon salt

1 cup finely chopped toasted almonds

Instructions

Cream together butter and sugars, until light and fluffy.  Add in eggs and vanilla and beat again.

Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds, until well incorporated.

Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart , as they sort of melt and spread when cooking.  Bake in a preheated 350 degree oven for 8-9 minutes until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.

Pretty simple, and pretty tasty!

For those of you who saw this published in error a few days ago, only 1/2 done, I apologize...I must have hit publish instead of save...Thanks to Bernideen for her comment which alerted me! 

I musta needed another cuppa!

I am joining....

No Place Like Home

 Tea Cup Tuesday 
 Bernideen’s Teatime, Cottage and Garden

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