I will share my Tea Party with you too.
For a wedding present my husband's parents gave us this Silver tea set. It looks really beautiful but I think that it has only been used twice. I had to give it a clean before I could take photos, as it looks beautiful in the china cabinet.
I prefer a cup of tea made from a china pot, it seems to taste better.
We need some pretty flowers on the table
Then some delicious biscuits to eat. (The recipes are at the end of this post)
Almond biscuits
Rice bubble krispies
Afghan biscuits
I love teapots and these ones I used to use but now they just sit on the hutch dresser. The old blue pot was given to me by my Grandmother, so is very old.
The Villeroy & Boch, looks nice but never really poured very well and that is important when it comes to pouring a cup of tea. The Calico had a small crack, so is only for show now.
These La de da cups would be nice if there were two of us.
What cups shall we choose? the English Country Roses?
or maybe we will have the Magnolia cups and saucers
These are my two everyday teapots - the green one I use for my early morning cup of tea and the yellow pot, we use for herbal teas.
I will add the recipes shortly.
I hope that you are having a fabulous weekend. It was my husbands birthday yesterday and we had a few friends around, so that was really great.
I will now come and visit your blogs and see your Tea parties and what fun things you are up to.
Hugs
Carolyn
Recipes
Almond Biscuits
125g butter softened
1/2 cup sugar
1 egg
1/2 tsp. almond essence
1 1/2 cups plain flour
1 tsp. baking powder
12- 15 blanched almonds
Cream butter and sugar until light and fluffy. Add egg and almond essence, beating well. Sift in the flour and baking powder. Mix to a firm dough. Roll piece into balls/
Place on a greased oven tray and press lightly with a floured fork. Press half a blanched almond on each, Bake at 180 for 15 minutes or until cooked. Makes 25
Afghans
200g butter
1/2 cup of sugar
1 1/4 cups of plain flour
1/4 cup cocoa
2 cups cornflakes
Chocolate icing
walnuts ( optional)
Cream butter and sugar until light and fluffy. Sift flour and cocoa. Stir into creamed mixture. Fold in cornflakes. Spoon mounds of mixture onto a greased oven tray, gently pressing together. Bake at 180 for 15 minutes or until set. When cold ice with chocolate icing and decorate with a walnut if wished.
Rice Krispie Bars
50g butter or margarine
5 cups rice bubbles
7 cups Marshmallows.
Melt butter or margarine, then marshmallows in a saucepan till smooth and creamy.
Add rice bubbles and stir. Put in a greased shallow pan. Cut into squares.
