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!

Saturday, December 17, 2011

Dec. 17-18th Antique Christmas Postcard, Gingerbread Butter

Hi there! This is my antique Christmas postcard, but I am combining for Sat. & Sun. Dec. 17th & 18th. A bit too bust around here! Lots of last minute orders this week that sem to have tailed off, which in a way is nice because we had Christmas parties at friends' homes last night and this afternoon, and tomorrow we go after church to a matinee of The Best Christmas Pageant Ever at the Key City Public Theater in Port Townsend, about 30 miles away. They are a semi professional company and do a great job. We always attend as many seasonal productions as we can.  The book was really funny, so we are looking forward to that.

I love any color as long as it's blue...so this is another personal favorite. I love the blue cornflowers and the embossed metallic gold frame around the vignette. This postcard was mailed on Dec. 16th, 1909 from Somersworth to Farmingham, New Hampshire. The card has the simple Christmas Greetings. The vignette is charming.  It was sent by a woman of few words...just the printed greeting...but she obviously had great taste!  

To see this or other antique postcards at Antiques And Teacups, click on the photos.

I came across this recipe for Gingerbread Butter and cut it out...but forgot to record where I got it! It's either Country Living or Sunset magazines. Sheesh! Anyway, a great and easy way to add seasonal taste to your tea time. I tried it...very good! I had some plain scones, so....

Gingerbread Butter
·         1/2 cup pecan halves
·         1 cup butter, softened
·         1/4 cup honey
·         1 to 2 tablespoons molasses
·         1/2 teaspoon ground cinnamon
·         1/4 teaspoon ground cloves
1.     1. Preheat oven to 350°. Spread pecans on a sheet pan, and bake 6 to 7 minutes or until toasted. Cool.
2.     2. Process pecans in a food processor until coarsely ground. Add butter and next 4 ingredients; pulse until blended. Cover and chill until ready to serve.
3. Remove from refrigerator about 30 minutes before serving.

Can't get much simpler than that!  
I am looking forward to church tomorrow...this time of year is especially festive and meaningful as we celebrate the birth of Christ.

1 comment:

  1. How nice Ruth...yummy. Thank you for all the nice posts you have left me. I know what you mean about church at this time of the year. So enjoy as we advance towards the birthday of our Savior.
    Love, LInda


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