As well with the wonderful, Show And Tell Friday @ http://romantichome.blogspot.com ( I am featuring my red andwhite, gingham slip covers for Show And Tell Friday, that my dear little pup is sitting beside at the bottom of this post)..,
If the fact that I adore Tea time is not evident by the existence of this blog, one need look no further than my repeated visits to the London Farms Tea Room to conclude that I am a bit of a fanatic. Truth be known, I would probably go there on a weekly basis, if I had the discretionary time and funds. My only criticism is that they don't "do" a bonifide "cream tea" as they chose not to serve clotted cream with their delicious scones. However, they offer a lovely homemade raspberry jam, creamery butter, and three scrumptious sweets which vary from time to time, along with a smashing spot of splosh known as London Lady Tea which they also sell in their darling little gift shop! It is seldom that I possess the needed self control to leave there without buying a little something for my collection, whether it is silver-plated spoon, a fragrant lavender sachet, or a lovely tea-cup! I say, blushing all the while, that I have been to London Farms no less than three times this season.
In my own defense however, I must admit that I do have a "partner-in-crime" on my frequent forays to the farm in the person of my dear friend Ruth, who knows that she need only mention the possibility of a visit to the tea room to obtain my hearty agreement. This time we took delight in viewing a bevvy of free range chickens clucking contentedly in the front garden. amid the brown-eyed-susans. As we sipped on our delicious brew and lingered over our scones and sweets, we discussed plans for our church's up-coming Christmas Tea and bandied about ideas for everything from decor to door prizes, and keynote speakers to scones! It was a lovely break from the everyday. I do hope that perhaps, we might go there just one more time before the season ends. In my life there is always room for tea!
The folks at London Farms Tea Room have many such collectable teacups and teapots .., I do not know who these little teacups are made by, but aren't they pretty!?.., I love antique, teacups and saucers!
Another delightful recipe for you to enjoy my friends..,
Nova Scotian Gingerbread
1/4 cup shortening
1/4 cup lightly packed demerara brown sugar
1/3 cup Molasses
1 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup boiling water
In a medium-sized bowl combine the dry ingredients (flour, salt, baking soda, and spices) Set aside. In a separate bowl, cream together shortening and sugar until light and fluffy. Into these wet ingredients beat in molasses and egg.Stir the dry ingredients gently into the creamed mixture, alternating with with boiled water, and ending with dry ingredients, combining until just mixed. Spoon batter into a lightly greased 8 X 4 or 9 X 5 inch loaf pan. Bake at 350 degrees F oven for 40-45 minutes or until a tester inserted into the centre comes out clean. Cool in pan for ten minutes. on a baking rack. Remove from pan and allow to sit of baking rack until completely cool. (If you can STAND it, but I like to serve mine warm from the oven!) To store, wrap tightly or put in an air-tight container. Each 1/12 of a loaf is 133 calories! Pretty good for a delicious dessert, but that of course does not include the lemon sauce or whipped cream. (Lemon Sauce Recipe to follow! Yum, yum, oh yum!)
* your egg should be room temperature, but I NEVER remember to take it out of the fridge in time for that, so soaking the egg in warm water for 15 minutes before hand will bring it closer to room temperature.
1/2 cup white sugar ( if you are concerned about calories you could use a 1/2 and 1/2 split if sugar and Splenda)
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 teaspoon nutmeg
1 cup boiling water
1 tablespoon butter ( Go ahead and indulge, it won't kill you!)
1 teaspoon grated lemon zest
*the juice of one lemon
In saucepan combine sugar, cornstarch, salt and nutmeg/ Gradually whisk in boiling water, stirring to remove any lumps. Simmer over low hear, stirring occasionally until the mixture is thick. Remove from the heat and stir in the butter, lemon zest and lemon juice. Serve over warmed gingerbread and enjoy AS, NO DOUBT, YOU WILL!
* To get the most juice out of your lemon, heat it in the microwave for 10 seconds on high. You will double or even triple the amount of juice you will get from the lemon. I like to zest my lemon after if has been juiced, because if you do it before, the lemon falls apart as it is juiced.
~This is my dear little doggie, Charlie D. Dog. ~ Woof!
Warmest regards from Scone Queen
~ I always so enjoy your comments ,so please kindly leave me a comment and I shall visit you in return.., (I am still making the rounds from last week, so please be patient; I adore visitng you as well my dear blog friends)! ~ Thanks so much for all of your lovely comments last week!