Hello and welcome to Tuesday Cuppa Tea!
I am doing a bit better, and coping with a nearly fat free diet while it is decided what to do with my heart blockage...
I have heriditary high cholesterol so have always eat pretty healthily, but not even that is a problem. I have added a few things including Red Yeast Rice, and we are seeing what that does. But... in the mean time...
I was enjoying Tea Time magazines for July/Augudt 2018
and saw their article for Shelley China, England...
focusing on the Blue Rock pattern in the Dainty shape...
And with another Victoria publication at hand, I used that as a back drop...
Blue And White
In Your Home
2001
I got out my favorite porcelain bird vase and fpound some blue and white flowers...
And pulled down my cobalt blue blown art glass apple that usually lives in the window above my sunroom tea table with my othe cobalt blue glass things...
I pulled in my Wedgwood brand canister of black tea...have finished the tea, but dearly love the tin! And the tea was lovely too!
I have my vintage cross stitch embroidered tea cloth...the perfect setting for my Shelley Blue Rock Dainty snack set. I have photographed it with a home made Oat Bran Apple muffin we had for tea...
These are so great but hard to find. They have a lot of different names... snack set, tennis set, buffet set, tea and toast, tea and cake eyc. The large plate has a ring to rest your cup in as you walk around or have a free hand to have tea and a goodie with it on your lap. Fun!
These are so great but hard to find. They have a lot of different names... snack set, tennis set, buffet set, tea and toast, tea and cake eyc. The large plate has a ring to rest your cup in as you walk around or have a free hand to have tea and a goodie with it on your lap. Fun!
And here is a normal Dainty shaped Blue Rock pattern teacup and saucer...
Both sets have the same pretty pattern...so delicate!
And both sets have the same pattern number, 13591, and the same date mark...meaning the popular pattern was made throughout 1940-1966 when the pottery closed on one shape or another.
Both sets have the same pretty pattern...so delicate!
And both sets have the same pattern number, 13591, and the same date mark...meaning the popular pattern was made throughout 1940-1966 when the pottery closed on one shape or another.
I wanted to share a great recipe I found in the Cottage Journal for Pina Colada Cupcakes that looks and sounds scrumptious, although not something I can have at the moment...but that shouldn't stop you!
Piña Colada Cupcakes with Coconut Cream Frosting
Makes 2 dozen
1 (18.25-ounce) box yellow cake mix
1 (8-ounce) can crushed pineapple in juice
¹⁄³ cup vegetable oil
3 large eggs
1 teaspoon coconut extract
Coconut Cream Frosting (recipe follows)
Garnish: dried pineapple, toasted flaked coconut
1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners; set aside.
2.In a large bowl, combine cake mix, pineapple, oil, eggs, and coconut extract. Beat at low speed with an electric mixer for 1 minute. Increase mixer speed to high, and beat for 2 minutes. Divide batter evenly among prepared muffin cups. Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pans on wire racks for 15 minutes. Remove from pans, and cool completely on wire racks.
3.Place Coconut Cream Frosting in a pastry bag fitted with a large star tip; pipe frosting onto cooled cupcakes. Garnish with dried pineapple and coconut, if desired. Store cupcakes, covered, in refrigerator up to 3 days.
Coconut Cream Frosting
Makes 3 cups
1 (8-ounce) package cream cheese, softened
¹⁄³ cup confectioners’ sugar
¼ cup cream of coconut
½ teaspoon coconut extract
1 (16-ounce) container frozen whipped topping, thawed
1. In a large bowl, beat cream cheese at high speed with an electric mixer until smooth. Add sugar, beating until combined. Add cream of coconut and coconut extract, beating until smooth. Reduce mixer speed to medium. Add whipped topping, and beat until combined. Chill for at least 20 minutes before using.
1 (18.25-ounce) box yellow cake mix
1 (8-ounce) can crushed pineapple in juice
¹⁄³ cup vegetable oil
3 large eggs
1 teaspoon coconut extract
Coconut Cream Frosting (recipe follows)
Garnish: dried pineapple, toasted flaked coconut
1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners; set aside.
2.In a large bowl, combine cake mix, pineapple, oil, eggs, and coconut extract. Beat at low speed with an electric mixer for 1 minute. Increase mixer speed to high, and beat for 2 minutes. Divide batter evenly among prepared muffin cups. Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pans on wire racks for 15 minutes. Remove from pans, and cool completely on wire racks.
3.Place Coconut Cream Frosting in a pastry bag fitted with a large star tip; pipe frosting onto cooled cupcakes. Garnish with dried pineapple and coconut, if desired. Store cupcakes, covered, in refrigerator up to 3 days.
Coconut Cream Frosting
Makes 3 cups
1 (8-ounce) package cream cheese, softened
¹⁄³ cup confectioners’ sugar
¼ cup cream of coconut
½ teaspoon coconut extract
1 (16-ounce) container frozen whipped topping, thawed
1. In a large bowl, beat cream cheese at high speed with an electric mixer until smooth. Add sugar, beating until combined. Add cream of coconut and coconut extract, beating until smooth. Reduce mixer speed to medium. Add whipped topping, and beat until combined. Chill for at least 20 minutes before using.
Thanks so much for joining me for tea! I'll be making iced tea tonight...it's 84 degrees, and that's warm for us! We'll take our walk about 8pm...doesn't happen here very often.
I am joining this week:
Here is the Tuesday Cuppa Tea linky for your tea related
posts...please remember that it is SSSLLLOOOOOOWWWW but if you are
patient...it's there! I am so looking
forward to visiting you!
Good morning, Ruth! Your Blue Rock pattern is simply darling, in both the snack set and the teacup. I'm sharing blue today for my tea, too. The pina colada cupcakes sound yummy, and a perfect summer treat. Thank you so much for hosting, and I hope you continue to feel well, while waiting on what's next for your heart blockage.
ReplyDeleteRuth, I'm so glad you're feeling a bit better! I have hereditary high cholesterol also so I understand the trials one goes through because of it. Your Shelley snack set is darling! I have only one Shelley in my collection and I seldom use it. As much as I love the scalloped rim on the cup, I find it is not that comfy to sip from. But it is a pretty set which I am thankful to have. Do take care and may the Lord watch over you and your hubby. Blessings...Sandi
ReplyDeleteBeautiful vignettes with the teacups and snack set are to die for, dear friend !
ReplyDeleteI'm happy you are doing better Ruth, colesterol is very brotherson, I see my brother upset most of the time.
Thank you for hosting and have a lovely week.
Blessings to you and the Mr too.
Fabby
Glad to hear that you are on the mend! I linked up a post about some of my patriotic decorations but there is a tea cup and saucer in it!! It is Liberty Blue...
ReplyDeleteThanks for hosting!!
Hugs,
Deb
Your little bird vase is adorable! I also like to save pretty tea tins. Sometimes I use them to store tea-themed ornaments. I'm admiring your lovely Shelley snack set. I have a mismatched RA snack set that I found at a church sale. Thank you for hosting, Ruth!
ReplyDeleteThank you for hosting,Ruth!Love this dainty blue post!So classic and sweet china!Love the blue apple glass and the pretty cloth.That vintage card is my favorite...God bless you and your husband.Hugs!
ReplyDeleteWhat a pretty Shelley that is Ruth. You have some real beauties. I just found the popular blue one really cheap so off to my booth it went. I love the postcard with the scripture! Thanks for sharing.
ReplyDeleteGorgeous, Ruth! And I love your Shelley snack set. I'm a huge fan of snack sets. When I use them, my afternoon tea guests can easily refill their tea and treats without having to juggle. I keep reading more about the health benefits of tea, black as well as green, so that's one thing in our favor, right?!
ReplyDeleteI hope you are feeling better soon Ruth! Blue and white is a classic and I love your sweet display! I have had pina colada cupcakes before and they are so delish! Thanks for sharing with SYC.
ReplyDeletehugs,
Jann