Thursday Tea Things And Talk, Art Deco Teapot, Pineapple Gingerbread Cake

Hi friends and welcome to Thursday Tea Things And Talk on this forst Thursday in April.

Things have been a bit hectic with allergist appointments and tests, etc, but  I think are back to a bit of normal now. Wheww!!!!  So I am late today...the allergist ran REALLY late today, but it's all good.   I wanted to share a great art deco pottery teapot from the 1930s that I just LOVE! 

I am such a fan or art deco and the streamlined style. This teapot is from a little know pottery called Kernewlle Pottery which was existed in Cornwall, England for only a few short years in the 1930s. The Cornish word for Cornwall is Kernow, so I think it must be related to that. It has the treacle glaze coloring of an humble Brown Betty teapot with some added mottling. But the shape is wonderful!

Really cool!It's the only one I have ever seen like it.  I am a great fan of the homliness of Brown Bettys but this has an added dimension. Avaliable at Antiques And Teacups, just click the photos.

As I have been dealing with allergies, I have been experimenting with recipes that I could make that were dairy free.  One of the ones that has worked well in pineapple upside down cake, as soy milk is so easily substituted in the cake recipe and it has no milk based frosting. I did this for Easter along with my ham and a dairy free scalloped potato version that was awesome...only I forgot to take a photo!  Then I found this recipe for a Gingerbread Pineapple Upside Down cake that was wonderful!.. I forgot to take a photo, but the website had one:

I originally got the recipe from Coastal Living magazine, and it's online at MyRecipes.com.  Here is the recipe:

Pineapple Upside-Down Gingerbread Cake

Ingredients

3/4 cup butter, divided

1 1/2 cups firmly packed light brown sugar, divided

2 cups coarsely chopped fresh pineapple

1 1/2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup hot water

1/2 cup molasses

1 large egg

Preparation

1. 1. Preheat oven to 350°. Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.
2. 2. Stir together flour and next 5 ingredients in a large bowl. Set aside.
3. 3. Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.
4. 4. Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.
5. 5. Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.

Julia Rutland, Coastal Living
DECEMBER 2011

It is always so good to find a dairy recipe I like and is easy to makE! Cool!  Have a wonderful weekend!