YOU ASKED FOR IT!! TEACUP CURIO BLOCK SWAP - check your PMs

[teacupdelights]

Glazed Lemon-Cranberry Mini Tea Breads

Tea Bread
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh cranberries or frozen and defrosted cranberries, coarsely chopped or dried cranberries
1 cup sugar
1 tablespoon sugar
6 tablespoons unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 eggs
1/2 cup low-fat milk
1 teaspoon vanilla extract
Glaze
1/3 cup sugar
1/4 cup fresh lemon juice

Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.

Prepare the loaves:

Sift flour, baking powder and salt into a medium bowl. Set aside.

In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.

In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.

Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.

Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.

Prepare the glaze:
In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes.

Using a toothpick, poke 5 holes in each of the slightly cooled loaves. Spoon about 3 TBSP of glaze over each loaf. Cool loaves completely in their pans.

The loaves can be wrapped tightly in plastic wrap and stored at room temperature for up to three days or frozen for up to one month.

[teacupdelights]

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Brenda/Island Girl - Your teacups arrived today...they are so pretty, and nice variety, too. Thanks.

OK ladies, as I was waiting for today's mail, and am on my way to work right after I post this, I will be mailing out the lovely TeaCup Curio blocks first thing tomorrow morning, all with Delivery Confirmation.

Will post the numbers so you can track them as they make their way to each of you. Be sure to check on arrival for any "breakage" - hee hee

You have all been wonderful, and thanks so much for your participation.

I will continue to post items here for your entertainment and edification until I have heard from all of you that your goodies have been received.

Hugs,
Carol

[teacupdelights]

btt

[sewcarolyn]

Carol,
the recipies have been wonderful thank-you. I know you will be wrapping the cups in cotton so there will be minimal breakage!
looking forward to the cups

[DouceFleur1]

Ooh ! the tea cups! I forgot to look at the pictures. Oh my! they are so lovely!

Carol thanks for everything. You're a sweet hostess! I'll be on the look out to receive mine!

LOVE & HUGS

Denise

[Quilter7]

Carol -
You have been a wonderful hostess. I am really looking forward to receiving everyone's blocks.
Carol

[SewSew]

Has anyone received their blocks yet?

I am anxiously awaiting mine, especially after seeing Denise's teapot curio quilt.

[teacupdelights]

Afternoon Tea a la Francaise - A French Inspired Tea Menu
http://whatscookingamerica.net/EllenEas ... chMenu.htm

Sandwiches and Savories:

Asparagus Mini Quiche
Brie and Fig Spread on Brioche, open face
Endive Leaf with Chopped Chive and Egg Salad
Duck Mousse Truffle Pate with Cornishons
on Baguette Round, open face
Smoked Salmon and Dill on Dark Bread

Rose Petal Tea
Pink Rose Sugar Cube*

Lemon Madeleine's
Crème Fraiche
Rose Petal Jam

Lavender - Mint Tisane
Pink Rose Sugar Cube*


Sweets:

Mini Coffee
Hazelnut Cream Puffs/Éclair
Orange Pate de Fruit
Petit Four
Almond Meringue
White Chocolate Mint Rose*

Jasmine Tea
Pink Rose Sugar Cube*



OOH LA LA

[teacupdelights]

And one more not-to-be missed offering. This one deals with proper tea etiquette...and I'm sure we all strive for formality and perfection...

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http://whatscookingamerica.net/EllenEas ... auxPas.htm

here are a few brief excerpts - "A word to the wise is sufficient"

Pinkies Up!
Originally, all porcelain teacups were made in China, starting around 620 A.D. These small cups had no handles. In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel was to place one’s thumb at the six o'clock position and one’s index and middle fingers at the twelve o'clock position, while gently raising one’s pinkie up for balance.

In Europe, when the Meissen Porcelain Company, in 1710, introduced the handle to the teacup, the tradition continued. By placing one’s fingers to the front and back of the handle with one’s pinkie up again allows balance. It is not an affectation, but a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.

and another:

Upon completion of a dining experience, a napkin folded with a crease and placed to the left side of your place setting indicates to your host or hostess that you wish to be invited back.

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[sewcarolyn]

happy dance I can hardly wait and now that I have the delivery confirmation number I can start stalking the USPS web site