Tuesday Cuppa Tea Beatrix Potter's 150th Anniversary, Tiara Pan Tea Infused Peach Dessert, Shelley Of Course!

Happy summer! It is definitely summer here...finally! Temps in the high 70s...wow...we aren't used to this!  And I have been a busy bee freezing fresh organic peaches, blueberries and green beans from our local organic farms...

 But now...it's time for Tuesday Cuppa Tea! First of all, July 28th is the 150th anniversary of Beatrix Potter's birth...

Her books and characters are still favorites of adults and children all around the world. I had them in the kindegarten class I taught, and the children loved them!

My favorite character is Mrs. Tiggy-winkle...I guess that's why I have always been so thrilled to come across a hedgehog on our English visits...although the sightings diminished as the years passed...

Her illustrations were so cute! You have to go a long way to find someone as talented...I couldn't begin to do a post that honors her work enough. 

Britain magazine did a great article about her and how to celebrate which you can read HERE

I had a bit of difficulty finding a teacup for today as I like to choose thematically. I only have a Beatrix Potter mug by Wedgwood, so I tried to think of one that went with the peach dessert that I will be sharing...and remembered a Shelley...what else!

This pattern is called Fruit Center, and I have always thought it looks like peaches, so humor me and say so to! The shape is Boston and this was made between 1963 and 1966 when the pottery closed and is pattern number 14208. I love the blush pink too!

The pattern was made in several different exterior colors, so it is always fun to find a different one. I do love Shelley! So...a fruit center teacup is perfect with the Tiara dessert I made with our fresh organic peaches...the most flavorful we have had in several years!

When we were married in 1974 or shortly thereafter, we got this Tiara Dessert pan by Ekco Baker's Secret for Duncan Hines, but I haven't used it for years. But a Facebook dealer friend in Oregon posted a photo of her strawberry dessert she made in one, and it was an...Hey, I have one of those!...moments. So dug around and found it in the back of my pan closet. You bake the cake and when you invert it on a plate it has a well to be filled with whatever. Williams Sonoma apparently released their own version they called a Mary Ann

Pan in the 1990s. So...here is the  finished product, then the recipe:

Tiara pan

This came with the original Duncan Hines tiara dessert pan.

Basic Flan/cake recipe

3/4 c. sugar
1/4 c. butter
3 egg yolks
1 1/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. milk
1/2 t. flavoring**

Mix sugar, butter and eggs. Add milk with remaining ingredients and then combine all.Pour into well-greased pan and bake at 350° for 25 min. Remove from oven and let cool 10 minutes before inverting on serving plate. Cool and then pour filling in the center hollow. Garnish edges with cool whip if desired. Pretty!!

**Cherry pie filling is good with almond flavoring
Peach pie filling is good with rum flavor, but I like almond with peaches as well 

My friend said to be sure to grease really well, and it was difficult getting it out of the pan. Because there are just the 2 of us, and with sauce of some filling to go in the well, we didn't fill it, but added sauce to a bowl with it...here is what it looked like on a plate...after half was gone and I remembered to photograph it! Lol!

I had the peaches, so wanted to use them...a remembered I had a tea infused peach dessert sauce recipe...originally from Celestial Seasonings Tea many years ago....originally with Celestial Seasonings Peach herbal, but I used...Republic Of Tea's Ginger Peach decaffinated black tea....

Ingredients

1/2 cup brewed peach tea

2tbs cornstarch

4 cups sliced peaches

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 tsp nutmeg

2 tsp vanilla...I used 1 tsp vanilla and 1 tsp almond flavor

Whisk together tea and corn starch and transfer to a saucepan. Cook 2-3 minutes stirring constantly until clear .

Add sugars and spices and cook stirring frequently for 1-2 minutes. Add the peaches. 

Simmer until thickened, about 10 minutes. 

Remove from heat and add vanilla. Let stand 5-10 minutes to finish thickening. Will keep in refrigerator several day, and is also great on pancakes or waffles.

Absolutely delicious!  I served our with Coconut Bliss vegan non dairy "ice cream".   There you have it! 

Wanted to mention that Antiques And Teacups is participating in Shabby Cottage Shops Christmas In July from July 24-28th...check out my Christmas in July category with items 25-40 percent reduced for this event!

Hope you have a wonderful week, and thanks for joining me for Tuesday Cuppa Tea! I am joining: 

No Place Like Home

 Tea Cup Tuesday 
 Bernideen’s Teatime, Cottage and Garden
Home Sweet Home

Thanks so much for joining me for tea!  Here is the linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there! And I love to read your comments, and I do read every one if I can find and can get to you to visit!  If you comment from Google+…it isn’t easy...so forgive me if I am not replying to comments you so kindly leave...I am trying!

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