Do you know where to go?
Do you have some pieces missing to your china set? Did you inherit a special set from your mother or grandmother but don't know where to go to find more matching pieces?
Visit Replacements, LTD. You can call 1-800-737-5223 or visit www.replacement.com. They carry more than 200,00 patterns. I actually added on to my china set that was purchased in 1984 and they had all the pieces I was looking for.
Need to polish the silver but hate all the hours of hand polishing and laugh when they say
you can "dip the tarnish away"? Try MAAS, an easy wipe on wipe off, no-wait polish. Just
$12.95 plus shipping. Order online at wwwmaasinc.com with a money back guarantee. This
product can be used on all metals.
For missing silver ware visit wwwsilverqueen.com. They also carry flatware. You can also call 1-800-262-3134.
Do you have any products you like or home remedies you would like to share? Please send in your comments and share your discoveries.
Just a quick little treat!
Market-Style Dried Fruit Sweetmeats!
1 cp dried fruit, chopped
(raisins, dates, apricots, figs, dried plums)
4 to 6 TB fine dry bread crumbs
2 to 3 TB honey
-Bread crumbs and sugar
Chop and combine fruit. Alternate adding bread crumbs and honey, a small amount at a time until the mixture holds together. Roll into balls. Roll in sugar or bread crumbs to remove stickiness.
Makes 24 sweetmeats to serve with tea.
Mint Tea
3 1/2 cups water
3 Chinese green tea bags
1/4 cup fresh mint
-Sugar
Bring water to boil. Pour boiling water over tea and mint. Steep for 3 to 4 minutes. Remove tea
bags before serving. Sweeten tea to taste.
Recipes are compliments of traditionalhome.com.
Let us hear from you. Your ideas, special finds, and recipes!
Happy Spring!!
Lady Caroline
Monday, March 26, 2007
Thursday, March 15, 2007
Have you been wanting to have your girl friends over and have a special old fashioned tea? Please enjoy the following posting compliments of Dawnya Sasse at Tea Events for a great afternoon tea.
Lady Caroline
An Old Fashioned Tea
Experience the Charm of An Old Fashioned Tea
As a little girl, one of my favorite past times was playing dress-up. I had a chest full of dresses, high heels and hats, as well as jewelry, purses and stoles. Luckily, I had two friends that lived a couple houses down who also loved to play dress-up. We would spend hours and hours pretending we were elegant ladies. Our “tea” back then consisted of lemonade and peanut butter and jelly sandwiches. Let's go back to that age of innocence once again for an "Old-Fashioned Tea."
Dress for the Day!
Many thrift shops have a section devoted to "vintage clothing." Ask each guest to come dressed in an old-fashioned dress, hat and jewelry.
Set your Table
Use your grandma’s lace tablecloth, cloth napkins, china, and best serving pieces. Don’t forget fresh flowers from your garden or the florist. Wash up your beautiful collection of teacups and saucers to serve tea (or lemonade). Then when your guests arrive, sit back and reminisce about the good old days.
Old-Fashioned Tea Menu
Crab Appetizers,Parmesan Puffs,Asparagus Soup, Shrimp and Avocado Salad, Old-Fashioned Tea Cookies, Easy Butter Cookies, Peanut Butter Pie, Mint Lemonade, Tea
Fan Napkins
Remember how we used to make fans by folding a piece of paper back and forth in an accordion style? You can do the same with your cloth napkins. Beginning at the bottom, fold pleats back and forth; then fold in half. Tie a colorful ribbon around the middle, then “fan” out the pleats.
Crab Appetizers
6 T. margarine or butter1 (5-Oz) jar Old English cheese spread1 T. mayonnaise1/2 t. seasoned salt1/2 t. garlic powderDash cayenne pepper1 (7-Oz) can crabmeat, drained6 English muffins, halved
Combine ingredients, mixing until spreading consistency. Spread on each muffin half. Place on tray in freezer until topping is set. Cut each muffin into quarters. Refreeze. When ready to use, place on cookie sheet and broil for 5 minutes.
Parmesan Puffs1 1/2 c. flour
1 t. salt
1 c. margarine
1/2 c. sour cream
2 T. grated Parmesan cheese
2 T. chopped green onions
2 T. chopped mushrooms
2 T. chopped ripe olives
Mix flour and salt; cut margarine in until mixture begins to form a ball. Blend in sour cream. Divide dough into 4 parts. Wrap each part and chill several hours. Heat oven to 350°. On floured board, roll each section into a 12x6-inch rectangle. Sprinkle one-half each rectangle with either cheese, onion, mushrooms or olives. Fold dough over to make a 6-inch square. Cut the 6-inch square into 2-inch squares, pressing edges. Continue until all dough is prepared. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes. May be prepared in advance and refrigerated, then baked for 30 minutes. Makes 36 appetizers.
Asparagus Soup
1 T. butter1 small onion, chopped1 T. flour2 cans (14-1/2-ounce) chicken broth1 pound asparagus, tough ends discarded, cut into 1-inch pieces1 t. dried summer savory
Sour cream or plain yogurt (optional)
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly. Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired. Serves 6.
Shrimp and Avocado SaladSalad:
1 pink or red grapefruit1 white grapefruit1/4 c. hazelnuts, lightly toasted and any loose skins rubbed off1 T. unsalted butter2 firm, ripe California avocados1 t. fresh lime juice1/2 lb. large shrimp (8 to 10), shelled and deveined1 T. vegetable oil2 c. baby spinach 1/4 c. trimmed sprouts
Vinaigrette:1/4 c. fresh grapefruit juice2 t. fresh lime juice1/4 t. finely grated peeled fresh ginger1 T. vegetable oil
Make vinaigrette: Whisk together vinaigrette ingredients with salt and pepper to taste.
Assemble salad: Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1-1/2 cups (reserve any remaining segments for another use). Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet. Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste. Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts. Makes 4 servings.
Old Fashioned Tea Cookies
1 1/2 c. sugar
3/4 c. shortening
2 eggs
4 T. buttermilk
3 c. flour
3/4 t. baking soda
1 t. baking powder
2 t. vanilla flavoring
Blend sugar and shortening. Add eggs and beat. Combine flour, soda and baking powder. Then add into mixture, alternating flour mixture, then buttermilk and mix. Add flavoring and mix. Roll out and cut. Place on greased cookie sheet. Bake for 15 minutes at 400°.
Easy Tea Cookies1 1/2 c. sugar
1 c. butter, room temperature
2 eggs
2 3/4 c. flour
1 t. baking soda
2 t. cream of tartar
1/2 t. salt
Combine the sugar and butter in a mixer bowl, beating until light and fluffy. Add the eggs 1 at a time, beating well after each addition. In another bowl, combine flour, baking soda, cream of tartar, and salt; add to creamed mixture and mix well.
Shape cookie dough into small balls. Arrange on a cookie sheet. Press flat with the flat bottom of a glass. Bake at 350° for 10 minutes. Makes 3 dozen.
Peanut Butter Pie1 12-ounce box vanilla wafers, finely ground (3 c. crumbs)1/2 c. (1 stick) butter, melted8-ounce package cream cheese, softened1/2 c. peanut butter1/2 c. condensed milk 1 c. confectioner’s sugar, sifted8 to 10 ounces Cool Whip (3 c.), more for garnish Semisweet chocolate shavings, for garnishUnsalted peanuts, for garnish
Heat oven to 350 °. Place vanilla wafer crumbs in a medium bowl. Pour over the melted butter and stir to combine. Divide equally into two 9-inch pie tins. Press mixture onto bottom and up sides of pie dish. Transfer to oven and bake until golden brown, 10 to 15 minutes. Remove to a rack to cool completely. In the bowl of an electric mixer fitted with the paddle attachment combine the cream cheese, peanut butter, and condensed milk. Mix until smooth. Add confectioner’s sugar. Using a large rubber spatula fold in 3 cups Cool Whip. Pour mixture into cooled pie shells. Decorate cake as desired with more cool whip. Garnish with chocolate shavings and peanuts. Refrigerate or freeze until firm.Makes two 9-inch pies.
Mint Lemonade1/2 c. fresh lemon juice1/2 c. sugar1/3 c. packed fresh mint leaves2 c. water3 c. ice cubes, cracked if large
Blend lemon juice, sugar, and mint leaves in a blender until leaves are finely chopped and sugar is dissolved. Add water and enough ice cubes to fill blender, then blend until smooth. Garnish with fresh mint sprigs. Serve immediately. Serves 4.
Serve with a Golden Yunnan Tea served hot or iced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Dawnya Sasse is the creator of the ultimate tea business training school allowing students to discover the secrets of the tea industy,"quickly and easily" without ever leaving home.
+++++++++++++++++++++++++++++++++
Why do some people succeed in the tea business? Discover how to "Unlock the Secrets of the Billion Dollar Tea Industry from the Comfort of Your Own Computer" and make your tea dream a reality. Free audio mini course http://www.StartATeaBusiness.com
+++++++++++++++++++++++++++++++++
This article may be distributed freely on your website, as long as this entire article, including links and this resource box are unchanged.Copyright 2006 Dawnya Sasse All Rights Reserved. Tea Events http://www.TeaEvents.com
'
Lady Caroline
An Old Fashioned Tea
Experience the Charm of An Old Fashioned Tea
As a little girl, one of my favorite past times was playing dress-up. I had a chest full of dresses, high heels and hats, as well as jewelry, purses and stoles. Luckily, I had two friends that lived a couple houses down who also loved to play dress-up. We would spend hours and hours pretending we were elegant ladies. Our “tea” back then consisted of lemonade and peanut butter and jelly sandwiches. Let's go back to that age of innocence once again for an "Old-Fashioned Tea."
Dress for the Day!
Many thrift shops have a section devoted to "vintage clothing." Ask each guest to come dressed in an old-fashioned dress, hat and jewelry.
Set your Table
Use your grandma’s lace tablecloth, cloth napkins, china, and best serving pieces. Don’t forget fresh flowers from your garden or the florist. Wash up your beautiful collection of teacups and saucers to serve tea (or lemonade). Then when your guests arrive, sit back and reminisce about the good old days.
Old-Fashioned Tea Menu
Crab Appetizers,Parmesan Puffs,Asparagus Soup, Shrimp and Avocado Salad, Old-Fashioned Tea Cookies, Easy Butter Cookies, Peanut Butter Pie, Mint Lemonade, Tea
Fan Napkins
Remember how we used to make fans by folding a piece of paper back and forth in an accordion style? You can do the same with your cloth napkins. Beginning at the bottom, fold pleats back and forth; then fold in half. Tie a colorful ribbon around the middle, then “fan” out the pleats.
Crab Appetizers
6 T. margarine or butter1 (5-Oz) jar Old English cheese spread1 T. mayonnaise1/2 t. seasoned salt1/2 t. garlic powderDash cayenne pepper1 (7-Oz) can crabmeat, drained6 English muffins, halved
Combine ingredients, mixing until spreading consistency. Spread on each muffin half. Place on tray in freezer until topping is set. Cut each muffin into quarters. Refreeze. When ready to use, place on cookie sheet and broil for 5 minutes.
Parmesan Puffs1 1/2 c. flour
1 t. salt
1 c. margarine
1/2 c. sour cream
2 T. grated Parmesan cheese
2 T. chopped green onions
2 T. chopped mushrooms
2 T. chopped ripe olives
Mix flour and salt; cut margarine in until mixture begins to form a ball. Blend in sour cream. Divide dough into 4 parts. Wrap each part and chill several hours. Heat oven to 350°. On floured board, roll each section into a 12x6-inch rectangle. Sprinkle one-half each rectangle with either cheese, onion, mushrooms or olives. Fold dough over to make a 6-inch square. Cut the 6-inch square into 2-inch squares, pressing edges. Continue until all dough is prepared. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes. May be prepared in advance and refrigerated, then baked for 30 minutes. Makes 36 appetizers.
Asparagus Soup
1 T. butter1 small onion, chopped1 T. flour2 cans (14-1/2-ounce) chicken broth1 pound asparagus, tough ends discarded, cut into 1-inch pieces1 t. dried summer savory
Sour cream or plain yogurt (optional)
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly. Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired. Serves 6.
Shrimp and Avocado SaladSalad:
1 pink or red grapefruit1 white grapefruit1/4 c. hazelnuts, lightly toasted and any loose skins rubbed off1 T. unsalted butter2 firm, ripe California avocados1 t. fresh lime juice1/2 lb. large shrimp (8 to 10), shelled and deveined1 T. vegetable oil2 c. baby spinach 1/4 c. trimmed sprouts
Vinaigrette:1/4 c. fresh grapefruit juice2 t. fresh lime juice1/4 t. finely grated peeled fresh ginger1 T. vegetable oil
Make vinaigrette: Whisk together vinaigrette ingredients with salt and pepper to taste.
Assemble salad: Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1-1/2 cups (reserve any remaining segments for another use). Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet. Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste. Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts. Makes 4 servings.
Old Fashioned Tea Cookies
1 1/2 c. sugar
3/4 c. shortening
2 eggs
4 T. buttermilk
3 c. flour
3/4 t. baking soda
1 t. baking powder
2 t. vanilla flavoring
Blend sugar and shortening. Add eggs and beat. Combine flour, soda and baking powder. Then add into mixture, alternating flour mixture, then buttermilk and mix. Add flavoring and mix. Roll out and cut. Place on greased cookie sheet. Bake for 15 minutes at 400°.
Easy Tea Cookies1 1/2 c. sugar
1 c. butter, room temperature
2 eggs
2 3/4 c. flour
1 t. baking soda
2 t. cream of tartar
1/2 t. salt
Combine the sugar and butter in a mixer bowl, beating until light and fluffy. Add the eggs 1 at a time, beating well after each addition. In another bowl, combine flour, baking soda, cream of tartar, and salt; add to creamed mixture and mix well.
Shape cookie dough into small balls. Arrange on a cookie sheet. Press flat with the flat bottom of a glass. Bake at 350° for 10 minutes. Makes 3 dozen.
Peanut Butter Pie1 12-ounce box vanilla wafers, finely ground (3 c. crumbs)1/2 c. (1 stick) butter, melted8-ounce package cream cheese, softened1/2 c. peanut butter1/2 c. condensed milk 1 c. confectioner’s sugar, sifted8 to 10 ounces Cool Whip (3 c.), more for garnish Semisweet chocolate shavings, for garnishUnsalted peanuts, for garnish
Heat oven to 350 °. Place vanilla wafer crumbs in a medium bowl. Pour over the melted butter and stir to combine. Divide equally into two 9-inch pie tins. Press mixture onto bottom and up sides of pie dish. Transfer to oven and bake until golden brown, 10 to 15 minutes. Remove to a rack to cool completely. In the bowl of an electric mixer fitted with the paddle attachment combine the cream cheese, peanut butter, and condensed milk. Mix until smooth. Add confectioner’s sugar. Using a large rubber spatula fold in 3 cups Cool Whip. Pour mixture into cooled pie shells. Decorate cake as desired with more cool whip. Garnish with chocolate shavings and peanuts. Refrigerate or freeze until firm.Makes two 9-inch pies.
Mint Lemonade1/2 c. fresh lemon juice1/2 c. sugar1/3 c. packed fresh mint leaves2 c. water3 c. ice cubes, cracked if large
Blend lemon juice, sugar, and mint leaves in a blender until leaves are finely chopped and sugar is dissolved. Add water and enough ice cubes to fill blender, then blend until smooth. Garnish with fresh mint sprigs. Serve immediately. Serves 4.
Serve with a Golden Yunnan Tea served hot or iced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Dawnya Sasse is the creator of the ultimate tea business training school allowing students to discover the secrets of the tea industy,"quickly and easily" without ever leaving home.
+++++++++++++++++++++++++++++++++
Why do some people succeed in the tea business? Discover how to "Unlock the Secrets of the Billion Dollar Tea Industry from the Comfort of Your Own Computer" and make your tea dream a reality. Free audio mini course http://www.StartATeaBusiness.com
+++++++++++++++++++++++++++++++++
This article may be distributed freely on your website, as long as this entire article, including links and this resource box are unchanged.Copyright 2006 Dawnya Sasse All Rights Reserved. Tea Events http://www.TeaEvents.com
'
Just in time for spring, Iveta has come out with some new flavors that we will be carrying soon @ Ladysfortea.com. Lemon Poppy muffin mix, cherry scone mix, sugar free
vanilla scone mix and carrot cake scone mix. Yum!
I am including a recipe using some of the items that we carry that are from Iveta.
Make sure and try this one. It's great to use for Easter and Mother's Day that is
coming soon.
Also, watch our site for new tea cozies for your Brown Betty Tea Pots and tea
strainers. We do listen to our customers and many of you have been asking.
Enjoy the recipe.
Very Berry Lemon Trifle
(serves 8-10)
Ingredients:
1 box of Iveta Gourmet Lemon Scone Mix
4 cups seasonal berries (fresh or frozen)
8 oz. lemon curd
1 cup heavy whipping cream
8 oz. whipped cream (homemade or from a can)
8-10 clear serving glasses
Directions:
1. Add 1 cup heavy whipping cream to lemon scone mix.
2. Use the serving glasses to cookie cutter dough circles.
3. Place dough on greased baking pan and sprinkle sugar on top.
4. Bake at 350 degrees for 10-15 min.
5. Let cool then cut scones horizontally in half.
6. Begin layering serving glasses…1/2 slice scone, lemon curd, berries, whipped cream….repeat. (total of 8 layers)
7. Shave almonds on top. (optional)
8. Refrigerate or serve and enjoy!
Tip:
Make homemade whipped cream by whipping together heavy whipping cream and a splash of vanilla extract.
You can purchase the lemon scone mix and lemon curd from us at Ladysfortea.com.
Enjoy!
Lady Caroline
vanilla scone mix and carrot cake scone mix. Yum!
I am including a recipe using some of the items that we carry that are from Iveta.
Make sure and try this one. It's great to use for Easter and Mother's Day that is
coming soon.
Also, watch our site for new tea cozies for your Brown Betty Tea Pots and tea
strainers. We do listen to our customers and many of you have been asking.
Enjoy the recipe.
Very Berry Lemon Trifle
(serves 8-10)
Ingredients:
1 box of Iveta Gourmet Lemon Scone Mix
4 cups seasonal berries (fresh or frozen)
8 oz. lemon curd
1 cup heavy whipping cream
8 oz. whipped cream (homemade or from a can)
8-10 clear serving glasses
Directions:
1. Add 1 cup heavy whipping cream to lemon scone mix.
2. Use the serving glasses to cookie cutter dough circles.
3. Place dough on greased baking pan and sprinkle sugar on top.
4. Bake at 350 degrees for 10-15 min.
5. Let cool then cut scones horizontally in half.
6. Begin layering serving glasses…1/2 slice scone, lemon curd, berries, whipped cream….repeat. (total of 8 layers)
7. Shave almonds on top. (optional)
8. Refrigerate or serve and enjoy!
Tip:
Make homemade whipped cream by whipping together heavy whipping cream and a splash of vanilla extract.
You can purchase the lemon scone mix and lemon curd from us at Ladysfortea.com.
Enjoy!
Lady Caroline
