Hello and welcome to Tuesday Cuppa Tea...the last for January...
I usually don't pay attention to colors of the year...because I am pretty one-eyed with color...
I like any color as long as it's blue...
But I remembered this teacup when I saw that one of Pantone's colors of the year for 2018 was Ultra Violet...
so I am featuring this purple or mulberry transferware cup and saucer...
The pattern is called Italian Scenery and I love the embossed shape in a creamware that is so tactile and with a wonderful nature scene with deer inside the cup.
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 color is also called mulberry, and is one of the 3 least seen colors of transferware, the others being turquoise and yellow.
The pattern was made into the 1940s. The maker, Adams & Sons, had a long history. The Adams family was associated with some of the first Staffordshire potteries in the 1860s, and William Adams started in 1770, then became W Adams & Sons as subsequent generations entered the business.
W. Adams ceased as an independent entity in 1960 when acquired by Wedgwood in the Great Slice & Dice as I call it when so many potteries were swallowed up, but Wedgwood continued some use of the name.
With Wedgwood's subsequent further mergers with WWRD...Waterford Wedgwood Royal Doulton who were then, in turn acquired by Fiskars in 2015 it's anybody's guess what happens now...
Some transferware pigments at the Gladstone Pottery Museum
So...maybe you have some purple around? I haven't had it much...this last teacup was a favorite purple Occupied Japan teacup from my archives...
And now for a tea treat... I made this and was going to photograph it, but we had a storm related power outage, so by the time the power was on and I had good light...it was gone!
But I found this photo on the website I got the recipe.
Bananas Foster Chocolate Shortcake...is what I call it... is from CookingLight.com
Chocolate Shortcakes with Bananas and Caramel
- 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
- 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
- 2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups)
- Preheat oven to 375°.
- 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.
- 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.
- 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.
- Shortcake Tips:
- 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.
- Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
- 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.
- 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.
Thanks for joining me for Tuesday Cuppa Tea! So glad we have power again...
I will be joining...