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, October 25, 2015

Tuesday Cuppa Tea, Halloween, Shelley Black Teacup, Sticky-Bun Pumpkin Muffins

Hi there and welcome to Tuesday Cuppa Tea...a Halloween version!






I have a confession to make! I did a tea party, photographed for this week...thinking that Halloween would be the week after's post...silly me! Proves how aware I am of dates..I have been working on my webshop plans for November & December, so was out of tough with right mow! So...that'll be next week, and I have pulled together a last minute Halloween post...and no tea party because it has been raining all day! Oh well...The photo of the Shelley Wileman decorated for Halloween I did for the front page of my website, but thought I'd use it because it's fits!!!




I had to scramble to find a black teacup...but I acquired this Shelley recently and had just listed it so I dug it out....the shape is Gainsborough, and the black is glossy black, and the interior is a Shelley pattern called English Rose...




The pattern number is 13640, and after the slash is the number 72 which designates the black exterior with burnished gold trim.  I have had this same pattern with a green exterior before,and one that was burgundy...although I don't remember what the color suffixes were of hand for those. The pattern number dates this to the late 1950s to 1966 when the pottery closed. Do you have any black teacups? Some folks hate them, but I think they are very dramatic!


My fall runner is on the buffet with the chenille pumpkin with it's fabric leaves, ceramic pinecones and a bowl of candy corn...found at our local natural food shop...which is kinda funny...made by JellyBelly.  

I always splurge on a small bag of candy corn at this time of year...for Halloween, and because October 30th is National Candy Corn Day. Candy Corn was created in the 1880s by a man named Renninger...I wonder if he has anything to do with the famous Renninger's antique fairs???? Anyway....But the funniest was finding Candy Corn Oreos....at our local Grocery Outlet store.




I just couldn't resist! Really sweet, but...pretty much a candy corn taste. So that's about it for my Halloween post...please forgive the simplicity! But...I come bearing goodies!!!!

I am repeating a pumpkin muffin recipe that from Southern Living Magazine October 2011 that I posted in 2012, because they are favorites of ours for company...or tea parties!





Sticky-Bun Pumpkin Muffins



Ingredients

  • 2 cups pecan halves and pieces
  • 1/2 cup butter, melted
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons light corn syrup
  • 3 1/2 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • (15-oz.) can pumpkin
  • 1 cup canola oil
  • large eggs
  • Preparation

    • 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
    • 2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.
    • 3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.
    • 4. Spoon batter into prepared muffin pans, filling three-fourths full.
    • 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.
    • TRY THIS TWIST!
    • Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min....
    • And the bread is as good as the muffins!

  • Below is the list of some of the blog parties I will be part of and there 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 can find you to visit!


16 comments:

  1. Tis the time of the year! What a lovely cup and saucer. I didn't know about those cookies. Your recipe looks good too!

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  2. I love your black Shelley teacup with the pretty flower inside! It's perfect for Halloween and so are those sticky bun pumpkin muffins, Ruth. Thanks so much for hosting and Happy Halloween!

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  3. Ruth, your black teacup is very elegant. I love the roses inside too. Up until a couple of weeks ago, I had only one black and gold teacup. But the one I am sharing this week is a new find in black. Your muffins look wonderful and I would love one with a cuppa. Have a lovely week, my friend, and thank you for hosting.

    Autumn blessings,
    Sandi

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  4. Hi Ruth,
    Oh your black Shellley teacup is gorgeous! Perfect for the season! I decided not to do a Hallowe'en theme at all this month so yours will be better late than ever next week. I must try to find those candy corn cookies and my your pumpkin recipe does look good. Happy Cuppa Tea Day and Thank you for hosting such lovely tea times each and every week! Karen.

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  5. The sticky buns sound delicious. Love your teapots! I have a black tea set but I cannot remember if it is packed or if I sold it...Christine

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  6. I'm also a fan of black teacups so I enjoyed seeing this week's pretty black Shelley teacup. My local grocery store had the Pumpkin Spice Oreos which I couldn't resist. Now I have to keep an eye out for the Candy Corn Oreos. Thanks for hosting and enjoy the last week of October!

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  7. Your Shelley tea-cup and saucer are gorgeous. And thank you for a delicious looking pumpkin recipe. You can never have too many. Deb

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  8. Oh, I think you did a wonderful job of pulling a quick Halloween tea post together. I would have never guessed your black cup was a Shelley. I do not have any solid black cups in my collection as they just don't catch my eye. But how perfect for Halloween.

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  9. Those muffins look delicious! Thanks for hosting!

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  10. Your black Shelley is quite elegant and the black is certainly glossy. I don't have any black teacups. I would love to acquire one or more for my collection. Think it would be fun to have an evening tea party. The candy corn Oreos look like a fun treat.

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  11. Fun post! I have two German-made black and gold trios, but no single teacup sets. After I attended a recent Phantom of the Opera tea where all the teacups were black and gold I went on E-bay to look at some and found they are pricey. Your Shelley teacup is lovely. Love your Oreo Halloween cookies. I'll have to see if my local grocery store has them.

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  12. I love black teacups, although I don't have any . . . yet :) Very elegant and Victorian, I think. It looks especially pretty with the rose. I buy candy corn once a year, too, just because! Those pumpkin muffins sound delicious.

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  13. I too love, love the black teacups. I need to get me one! The recipe for the pumpkin muffins look super and thanks for sharing too.
    Thank you so much for hosting this lovely party Ruth.
    Have a nice week.
    FABBY

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  14. Had you (all my "tea ladies" as I call you) in mind when I added a photo with a teacup to my custard tart blog post today. It's a favorite that was a gift from a dear friend.

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  15. The black teacup with the rose inside is really beautiful Ruth! Love your chenille pumpkin. I buy candy corns for décor, but I don't like them. I have a cousin that absolutely loves them and eats around 3 bags each year. lol! Thanks for sharing with SYC.
    hugs,
    Jann

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