Tuesday, May 29, 2012

♥ Tea on Tuesday: Peaches and Cream Pie ♥

•Pastry for double-crust pie (9 inches)
•1 cup sugar
•1/4 cup all-purpose flour
•1 tablespoon quick-cooking tapioca
•Dash salt
•1 cup heavy whipping cream, divided
•1/4 teaspoon vanilla extract
•4 cups sliced fresh or frozen peaches, thawed
•Additional sugar

•Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.

• Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.

• Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator.

Yield: 8 servings.

~~yummy recipe and photo from: Country Woman July/August 2001~~

Friday, May 25, 2012

♥ not forgotten ♥

i went by lowe's home improvement store last night and of course, i had to go through the garden center. they had racks & racks of "clearance" flowers that were quite sad looking. i did manage to find a hanging basket of gerber daisies (pink and yellow) that i couldn't believe was on "clearance". the flowers were a bit "old" but other than that, it was full and lush and had plenty of buds on it. of course for $4.98 i had to take it home.

when i got home and was watering it and finding it a new home on our front porch, i noticed one of the flowers had broken off near the flower. i couldn't just throw it away. it was a perfect little flower so i took it in the kitchen and put it in a tea cup. i will enjoy it on the kitchen table. i know my husband thinks it's just another one of my many eccentricities, but i can't just throw it out to be forgotten.

that thought brings me to memorial day.  it is to be the one day out of the year for the nation to get together to remember, reflect and honor those who have given their all in service to their country. sadly, this is not completely the case as many have forgotten what the day is for. it has become more for bbq's and grilling time.

when i was growing up, we always did the "cook-out" and picnic, but there was that moment before when we paused, during the saying of "grace", to observe and honor those who died for our country. let's not forget this year what the day is all about. just a moment, just a small moment, to remember the not forgotten.

Tuesday, May 8, 2012

♥ Tea on Tuesday: Chocolate Strawberry Torte ♥

•5 ounces semisweet chocolate, chopped
•3/4 cup butter, cubed
•1-1/2 cups sugar
•3 eggs
•2 teaspoons vanilla extract
•2-1/2 cups all-purpose flour
•1 teaspoon baking soda
•1/4 teaspoon salt
•1-1/2 cups water

•4 cups sliced fresh strawberries
•2 tablespoons sugar
•1 teaspoon vanilla extract

•3 ounces semisweet chocolate, chopped
•1 tablespoon butter
•1 cup confectioners' sugar
•3 tablespoons water
•1/2 teaspoon vanilla extract
•1 carton (8 ounces) frozen whipped topping, thawed

•In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.

• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

• In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.

• Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator.

Yield: 10-12 servings.

~~yummy recipe and photo from: Country,  February/March 2002~~