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!

Wednesday, January 11, 2012

Thursday Teacups And Tea Things, Adams Purple Transferware, Chocolate Shortcakes

Hi. Welcome to Thursday Teacups and Tea things. I am also joining Vintage Thingie Thursday and Teacup Thursday.







I have a 1930s Adams, England cup and saucer in an unusual purple transferware that I thought you might like. The pattern is called Italian Scenery and I love the embossed shape that is so tactile and the deer. There aren't a whole lot of patterns with deer on them, but I have always enjoyed deer...and lost a lot of flowers to them...so that attracted me. Transferware is always a favorite, but I tend to gravitate to blue or red. But the purple is quite fun. The pattern was made into the 1940s.


For more info on the teacup at Antiques And Teacups, click on the photos.


I found a great recipe for a chocolate shortcake on CookingLight.com that I am trying this weekend that I thought I would post in case someone is looking for a neat dessert.





Chocolate Shortcakes with Bananas and Caramel

Ingredients


  • Preparation
    Shortcakes:
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/2 cup sugar 
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt 
  • 1/4 cup chilled butter, cut into small pieces 
  • 1/2 cup fat-free buttermilk
  • Filling:
  • 1/4 cup sugar 
  • 2 tablespoons water
  • 2 tablespoons whipping cream
  • 1 teaspoon butter 
  • 1 cup frozen reduced-calorie whipped topping, thawed
  • 1/8 teaspoon unsweetened cocoa
  • medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups) 
  1. Preheat oven to 375°.
  2. To prepare the shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking soda, baking powder, and salt in a large bowl, stirring with a whisk. Cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Knead lightly in bowl 5 to 6 times. Turn dough out onto a lightly floured surface; pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough. Bake at 375° for 18 minutes or until just firm to the touch. Remove from pan; cool on a wire rack. Place shortcake on a cutting board or work surface; cut along score lines with a serrated knife to form 8 wedges.
  3. To prepare filling, combine 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-high heat; stir gently just until sugar dissolves. Cook, without stirring, until pale golden (about 4 minutes), gently swirling pan if needed to cook sugar evenly. Remove from heat; add cream and 1 teaspoon butter, stirring with a whisk until smooth. Cool 5 minutes.
  4. Place whipped topping and 1/8 teaspoon cocoa in a medium bowl; fold just until combined. Split shortcakes in half horizontally using a serrated knife. Arrange about 1/4 cup bananas over bottom half of each shortcake; top each serving with about 1 teaspoon caramel sauce, about 2 tablespoons whipped topping mixture, and top of shortcake. Drizzle 1/2 teaspoon caramel sauce over top of each shortcake.
  5. Shortcake Tips:
  6. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
  7. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
  8. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.
  9. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.
We are finally getting winter weather this week, but no moisture...just cold. We have been waking up in the 20s and the highs have only reached the mid 30s. Very wierd! Snow showers are forecast for Saturday morning, so we'll see if that materializes. Normally, under our pines, the snowdrops and violets are starting up but with the lack of rain they haven't peeped out yet and I miss them! BUT Alaska has had horrendous snow storms the past few weeks so I guess they hogged all the moisture...not that I'm complaining about that!

Have fun visiting all the tea related blogs and have a great weekend!

12 comments:

  1. Your cup is very pretty,I've never seen a purple one before. xx jeanetteann
    ps Thank you for visiting me and for your comments,much appreciated.

    ReplyDelete
  2. The purple teacup and saucer are pretty. I like purple transferware I have a turkey platter in it.

    ReplyDelete
  3. Lovely design must say I've never seen a transferware in purple. Mine are brown and I'm always looking for matching pieces.
    Ann

    ReplyDelete
  4. That is quite the tea cup. With the rich purple, sculptured flowers, and gold trim it may be the most formal piece of transferware I have ever seen. It would be wonderful to build a vignette around.

    I enjoy seeing what people do with the treasures they buy at my place, and I've been lucky enough to receive some photos. I imagine your tea cups are bringing lots of joy to all kinds of people.

    ReplyDelete
  5. Dear Ruth, I just adore your teacup. I love transferware and the purple is so nice. Can you send me a slice of the cake? Oh my, my mouth is watering. Have a very good week dear friend.
    Linda

    ReplyDelete
  6. Thank you so much for visiting my blog. I love the purple transferware. It is unusual to see deer in a pattern but these are beautiful.
    My niece has her bedroom done in cream and purple toile and it is very pretty. She would love your dishes, too!
    I am your newest follower.

    ReplyDelete
  7. What a beautiful cup! I wish I was home to bake today- with the snow blowing, it would be great to have a bit of that chocolate shortcake fresh from the oven- it is definitly on my list!

    ReplyDelete
  8. Thank you for visiting and commenting at ShabbyTeaParty. Your transferware is lovely. Now I'm hungry for chocolate, LOL. Warm Hugs,

    ReplyDelete
  9. Really enjoyed seeing your tea cups. I will leave the cooking to you, but I enjoy eating what others prepare.

    ReplyDelete
  10. What a fun and lovely tea set! I've never seen purple transfer ware before and it's delightful. How charming that it's called "Italian Scenery" and I love the deer too. And chocolate too, my favorite thing! :)

    Happy VTT!

    ReplyDelete
  11. I have never seen PURPLE transferware, but it is certainly beautiful! What an unusual scene in the pattern, too!
    That shortcake looks sooo good. Thanks for sharing!

    ReplyDelete
  12. I was so surprised to see all of the purple transferware you showed...it is beautiful and I had wanted to collect it a few years ago for a bedroom done in shades of purple and lavender. Alas, I never had much luck finding pieces so I gave up. I liked the detailed designs in the patterns. What a treat to find yours today!!
    Thanks for sharing. The cake looks delicious, too!!!
    Francy (Yasmin)

    ReplyDelete

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