A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Sunday, February 19, 2017

Tuesday Cuppa Tea... No Linky Today Recovering, President's Day Cherry Scones



Hi there...no Tuesday Cuppa Tea linky this week...the nerve probems in my face necessitated a heavy duty medication with lots of side effects as I mentioned last week. The pain subsided to bearable about 3 days later...but I ended up in the hospital with a bad drug reaction. The final straw was my total loss of balance and legs collapsing and not being able to move them, let alone get up...ER here we come! It was the drug, so that the major symptoms have gradually faded as it cleared my system, but the vision problems are remaining a bit, so thought I'd take a week off...and give you a break from my tale of woes! Well...I am trying to be transparent and not whitewashing life and getting older.



So have a wonderful President's Day, enjoy some time with friends and family and I'll hope to be back raring to go next week!  And to help, here is a recipe for Cherry Scones I first posted in 2012....



And in honor of the just past President's Day, I found this recipe in our paper for Dried Cherry Scones  from relish.com.

3 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 oz cold butter, cut into small pieces
1/2 c milk
1/2 cup sour cream or yogurt
3/4 c dried cherries
coarse raw or turbinado sugar for garnish

1. Combine flour, sugar, baking powder, salt and baking soda in the bowl of a food processor. Pulse to combine. Add butter; pulse until the mixture is the consistency of coarse meal. Add sour cream. Pulse. Add milk, 1 tablespoon at a time, and pulse until dough comes together. Remove from processor.; divide dough in half and cover each piece with plastic wrap. Refrigerate 8 hours or over night.

2. preheat oven to 375 degrees.

3.  Place one half of dough on a floured surface.  Shape into a 12 inch long log. Place half the cherries on dough, gently pressing them into the dough. Fold in half lengthwise. Cut into triangles (but when I made them I used a heart shaped cookie/biscuit cutter) and place on a baking sheet lined with parchment paper. Repeat with remaining half of the dough. Sprinkle the tops with the raw sugar. Bake 18 to 20 minutes, until lightly browned. Makes one and one half dozen.


Sunday, February 12, 2017

Tuesday Cuppa Tea, Valentine's Day Retrospect Due To Health

Tuesday Cuppa Tea is a Valentine repeat this week...the second trip to the dentist for pain turned into a trip to my internist with a verdict. Not a tooth problem, I have Trigeminal Neuralgia...or a damaged facial and jaw nerve on the right side of my face, probably exacerbated by the dentist visit for a crown. Have to go back on Wednsday for the permanent. In the meantime, am trying a medication that has lots of side effects and only partly deals with the pain, so...  




First, I found this great video on Facebook and wanted to post it, but can't seem to embed it. It's a fabulous time lapse collage of the life of Queen Elizabeth II  which was done for her 90th birthday and is brilliant!

https://www.facebook.com/245466175463747/videos/1167083619968660/

I post a lot during the week on my Facebook page, and posted this the other day.  So... click here to "Like" my Antiques And Teacups Facebook page if you haven't already.



Now onto happier Valentine things from my Valentine's Day 2013 blog post...the pop up valentine below ia from Kovels.com



Hello and welcome to  my meme Tuesday Cuppa Tea looking toward upcoming Valentine's Day. So glad you could join me!




A Valentine tea in the sunroom between our chairs...we have downsized twice because of my husband's health issues, and so have few areas in our sun challenged Pacific Northwest where I can successfully photograph in the winter. But the sunroom is where we always are for morning tea, elevenses and afternoon tea, so....


I put together out tea table there with a pink and lavender theme...




The teacups, below, are all recent finds....


A Royal Albert Lavender Rose teacup from the 1980s...




I, of course, thought of Sandi from Rose Chintz Cottage who has this....I have a teapot in this pattern as well...which was made from 1982 until the early 1990s in England, production was moved to Indonesia, and then discontinued in 2008.


This next teacup is by Royal Grafton, from 1957-1961 with pretty pink and white and gold floral overlay. 



Royal Grafton is a trademark of A.B. Jones, Longton Staffordshire England. Royal Grafton and Grafton China were named for the Grafton works which was the name of the pottery.  The pottery closed during the wave of pottery closings in 1972. Their work is lovely. This teacup sold within 2 hours of listing it!


This is perhaps my favorite of the 3 teacups I have for today because it has a design mixing floral and landscape designs...See the roses? Okay, and then there is an English cottage alongside. Isn't that cute???



The cup and saucer is made by Elizabethan, England from the late 1950s and early 1960s. Elizabethan was a trade name of  Taylor & Kent, Longton which operated from 1867.  They were acquired by Churchill in the early 1990s during a potteries consolidation period but only survived a few years before being demolished....sigh...another fine pottery gone....


I love the shape and the brushed gold trim as well.


With so many potteries closing, a few newer, smaller potteries have opened making bone china again in England, and the teapot is by one of those...Springfield China. Hooray! May they last a long time!!!




The pattern is called Dot Rose Chintz and I thought it was perfect for our Valentine's Day tea!  




And this is an antique postcard dating to around 1910. The postcard says:




My Heart
Gold Is Nothing
Happiness Is All

How sweet a sentiment! This is called a Romance postcard and is a Real Photograph that has then been hand tinted. Cool!.

To see either the china shown or postcard at Antiques And Teacups, just click on the photos.


I posted this on my Facebook page yesterday and it was so popular I thought I'd add it to this post...lots of time to make these for Valentine's Day....

Mini Victoria Sponge Cakes

Mini Victorian Sponge Cakes By SUNIL VIJAYAKAR
INGREDIENTS
150g (5½oz) unsalted butter, softened, plus extra for greasing
150g (5½oz) caster sugar
3 medium eggs
1tsp vanilla extract
150g (5½oz) self-raising flour
300ml (10fl oz) double cream
8-10tbsp strawberry jam
Icing sugar, for dusting
METHOD
1 Preheat oven to 180°C/fan 160°C/ gas 4. Grease and line the bases of 8 spring-form cake tins 9cm (3½in) in diameter. Put on a large baking tray.
2 Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy. In a separate bowl, beat the eggs with the vanilla extract, then gradually beat in to the butter mixture, adding a little of the flour. Sift over the remaining flour and
gently fold in until just combined.Divide between the prepared cake tins, smoothing the surface.
3 Bake for about 20 minutes or until risen and golden. Cool in the tins for 10 minutes, then turn out onto a wire rack and set aside to cool.
4 Lightly whip the cream to soft peaks then spread onto 4 of the sponge bases, top with a spoonful of jam and sandwich together with the remaining sponges. Dust each with icing sugar to serve.


Lastly, from Tea Time Magazine....their Valentine table set with Rose Chintz ironstone from Johnson Brothers...



And a last teacup stack from me!   ;)    


Wishing you all a Happy Valentine's Day! We are having a combined Valentine's Day and 41st anniversary dinner on Feb. 14th. at our favorite organic fresh foods local restaurant The Alder Wood Bistro. Our anniversary is really Feb. 16th, but they aren't open, so we decided to combine occasions.

Below is the list of some of the blog parties I will be part of as my health  permits this week:


Thanks so much for joining me for tea!  Here is the linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there! Depending on my health…I am so looking forward to visiting you!

Sunday, February 5, 2017

Tuesday Cuppa Tea Queen Elizabeth II Ascension Anniversary Tea, Pear Ginger Drop Scones



Hello and welcome To Tuesday Cuppa Tea.  My tea time this week celebrates the anniversary tomorrow, February 6, 1952, of the day the Queen Elizabeth II ascended to the throne.



Everyone thinks about the coronation on June 2nd, 1953, but Elizabeth had officially been Queen since the death of her father King George VI sine the previous February 6th.




Elizabeth and her husband Philip had been on a diplomatic trip to Africa in place of King Geroge VI who had been recovering from a bought of pneumonia.  The king saw his daughter off at the airport on a cold February day without a hat which scandalized many including our English families at the time.



George VI and Elizabeth, the parents of Queen Elizabeth II,  had been on the throne since 1937 and done a stellar job through the second World War.



This is a teacup made by Sutherland, England for the coronation in 1937.



Philip had to break it to Elizabeth in Kenya that her father had died and that she was now queen. They immediately returned to England.  The photo below is from The Times UK, and is from her journey to London from the airport.


The official coronation, which needless to say takes a bit of organizing, followed the next year in 1953.



The photo above I have used is an offical coronation portrait by Cecil Beaton, and the one of the Shelley China coronation teacup below is the more informal one by Anthony Armstrong-Jones who later married Elizabeth's younger sister Princess Margaret...



This is an original programme for the coronation from 1953, that was made for the Canadian market...note the price is $1 rather the shillings and pence the UK ones cost.



And every tea needs a teapot, so I have a wonderful Arthur Wood fancy one that I love. It holds lots of tea, so there is plenty!





And we have some Champagne Strawberry jam to celebrate the ascension from a favorite maker from Cornwall, Thursday Cottage. We discovered them in Cornwal 25 years ago and imported and stocked them when we had our bricks-and-mortar antiques and tea items stoes. They quality is wonderful! I happened to find this at an online British foods purveyor and got in with our Christmas goodies order we do each year...



And I found a jar of clotted cream locally so this will really be a cream tea!



And for the tea...we are having Jubilee Tea from Fortnum & Mason that I mail order every so often. It was originally created for the Diamond Jubilee. I love it! We used to stock Fortnum & Mason teas in our shop as well.




And... we must have atreat for tea too!  The scones  are Oatmeal Pear Ginger Scones from a very old Victoria magazine issue. I unforunately can't tell you which one, because when I found a duplicate old issue I cannabalized them for recipes for my subject files...you know, when you actually cut out recipes and saved them...I still use them, but I didn't always note done what issue, and didn't on this one...



I used a lonesome Shelley coronation saucer I have in my spares stack as a plate....So...January 6, 2017 marks the Queen's Sapphire Jubilee...the first English monarch to reach that jubilee... Cogratulations Ma'am! This is an official Sapphire Jubilee portrait just released...



The recipe:  
Oatmeal-Pear Scones

1 cup all purpose flour (I used 1/3 whole wheat pastry flour)
1 cup old fashioned oatmeal, uncooked
1/2 cup sugar
1 1/2 tsp baking powder
2 tsp ginger ( I chopped very fine 2 tsp candied ginger instead)
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
3 tbs butter chilled cut in pieces
3/4 cup plain yogurt (I used vanilla coconut milk yogurt)
1 egg, lightly beaten
1 tsp vanilla
3/4 cup unpeeled finely chopped fresh pear

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

In a large bowl (I used a food processor) combine flour, oats sugar baking powder, ginger, baking soda, nutmeg and salt. Cut in or add butter until mixture resembles coarse crumbs.

In a small bowl combine yogurt, egg and vanilla. Add to dry ingredients. until moistened. Gently stir in pear bits.

Place dough, 1/4 cup at a time, 2 inches apart on prepared cookie sheet.

Bake 15-17 minutes or until golden brown. Serve warm.




I thought you might also a link to Tea Time magazine's recipe for the Chocolate Biscuit Cake that is a staple of Buckingham Palace and always a favorite of Queen Elizabeth.  It also frequently appeared at the Sunday private afternoon teas she shared weekly at Windsor Cadtle with her grandson Prince William when he was at school at Eton. William likes it so well it was the Groom's cake at his wedding to Catherine in 2011.

Chocolate Biscuit Cake



I hope you enjoyed your tea with me. It has been back and forth to the detitst with some nerve damage issues from my crown last week...let's hear it for ibuprofen! So if I haven't gotten to you to visit and thank you for your cisit or comment, I do apologize, and wish things were different! Off to the dentist again on Tuesday...ah well, such is life!


I will be joining:

Thanks so much for joining me for tea!  Here is the linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there! And I love to read your comments, and I do read every one if I can find and can get to you to visit!  If you comment from Google+…it isn’t easy...so forgive me if I am not replying to comments you so kindly leave...I am trying!

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