Tea on a Fall Evening

It's a wet, chilly autumn evening here. I decided to made some mini pumpkin bread loaves. I want some for one of my holiday gatherings and pumpkin bread freezes with no ill effects, particularly in this sort of a time frame. So, I thought I'd whip up a batch. I need to make three more batches to have enough.

Of course, as soon as they were coming out of the oven I had the urge to make some tea and have a couple of little loaves. Then I remembered these dishes I had bought at Goodwill a few months ago. They're just perfect for an autumn evening I think. For some reason, tea always tastes best from a pretty cup.

I love evenings like this. It's chilly enough to want to be indoors, but not so cold that the wind has found every spot not covered three different ways to get inside with me. It will be no time until my evening's uniform will include long underwear so my legs don't freeze. In fact, I think I'd better order a couple more pair so there's always one clean.

I'm one of those people who gets cold the first time there's a cold snap and I just stay cold until spring. The one time I'm warm is when I first wake up under my electric blanket. But the first moment I stick a toe out from under I'm cold again. Last night I got out my electric blanket but decided to not put it on until I change the sheets again. But, very soon it will be time. I consider electric blankets to be one of the great inventions of our era.

Well, I'm going to stop writing on the blog and work on the book some more. I'm writing one of the complex scenes now so it's going much slower, but it's coming along. However, not a darn thing happens unless I stay at the keyboard and work on it so I suppose I'd best do that.
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Check www.patsyterrell.com for the blog, art, and more. Friend me on Facebook.com, Follow me at Twitter.com.

I am looking for book clubs willing to read and critique my novel when it's completed. If your book club is interested, please email me at patsyterrell@gmail.com. Thanks!

Fried Green Tomato Demonstration

This afternoon I did a cooking demonstration on Fried Green Tomatoes at Apron Strings downtown. I was wishing these were a bit more complex, because people had come out to see me make them and I wanted to make it worth their time. But, fried green tomatoes are very easy.

Fried Green Tomatoes
green tomatoes
yellow corn meal
salt
pepper
oil (I used vegetable oil, but bacon grease is much better!)

Wash and core the tomatoes, and slice. Mix salt and pepper into cornmeal to taste. Dip tomato slices in cornmeal and then fry.



I made three batches today and used the same oil. This was the last batch and you can see the crumblies in the skillet. Turn them with a fork or egg turner until they're brown on each side.



Greg came to take photos for me. I swear, he's the best ex-boyfriend a girl could have.



I always put paper towels on the plate to drain the fried green tomatoes a bit before serving. Needless to say, they are greasy!



Lynette, who I've met there before, said she had been waiting for this demonstration. Her parents are both from the south so we had much to talk about after the demo. I'm looking forward to getting to know her better. I think everyone enjoyed the goodies.


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Check www.patsyterrell.com for the blog, art, and more. Friend me on Facebook.com, Follow me at Twitter.com.

I am looking for book clubs willing to read and critique my novel when it's completed. If your book club is interested, please email me at patsyterrell@gmail.com. Thanks!

Chocolate Cake with Caramel Frosting

Tonight was Creative Sisterhood and I decided to try a new recipe. It seemed perfect weather for some caramel. I hunted around and found a recipe for a Chocolate Cake with Caramel Frosting.

The cake is OK, but the frosting is great. I am still looking for the perfect chocolate cake recipe. I've been hunting for years. I guess the hunt goes on.

Chocolate Cake
1 cup butter
2 cups sugar
3 eggs, beaten
1 cup buttermilk
2 1/2 cups flour
1/2 cup cocoa
1/2 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
1 tsp. vanilla
1 cup boiling water

Put baking soda in milk and set aside. Cream butter and sugar, then add eggs. Add milk with baking soda in it and vanilla. Mix in dry ingredients. Add boiling water last and mix.

Pour into three pans and bake at 350 degrees for 30 minutes. Note: The batter is very thin - don't think you've left something out.

Caramel Frosting
2 cups brown sugar
1 cup butter
2/3 cup milk
2 pounds powdered sugar

Bring sugar and butter to a boil. Then add milk and bring to a boil again. Set aside and let cool. Then beat in powdered sugar.

Spread on cool cake. This is enough frosting to cover all the sides of the cake, and you'll probably have a bit left over. If you just want to put between the layers and on top, halve the frosting recipe.
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Check www.patsyterrell.com for the blog, art, and more. Friend me on Facebook.com, Follow me at Twitter.com.

I am looking for book clubs willing to read and critique my novel when it's completed. If your book club is interested, please email me at patsyterrell@gmail.com. Thanks!

Scones and Tea

I've been in a real scone mood lately. I just love having scones and fresh lemon curd. Yum!

I've been experimenting with scone recipes. I want something that's a little sweet, but still with that biscuit-like texture. Below is the recipe I've made up that I'm using now. I think I might lower the amount of butter in it just a tad next time and see how that goes. These are a little more cake-like in texture, but I LOVE the flavor.

I prefer my scones plain. I don't want chocolate chips or some other abomination in them. I just want the scone - flakey and buttery. I contend if the scone itself is perfect it doesn't need anything added in. However, watch me quickly and happily consume a scone of any sort that someone sits in front of me.

I think I like them plain because I love them with fresh lemon curd, and I just want those two flavors. But, if there's only butter for them, it's nice to have some additional flavors in them. I'm still experimenting to find the perfect lemon curd recipe. I'll share here when that happens.

In the meantime, here's my recipe for scones.

Patsy's Scones
1 3/4 cups flour
4 teaspoons baking powder
1/4 cup sugar
1/8 teaspoon salt
1/2 cup butter (1 stick)
2/3 cup milk

To brush on top:
one egg
1 Tablespoon milk
sugar to sprinkle on top

Mix dry ingredients and cut in butter with pastry blender. Add milk and mix just until blended. If you over-mix your scones will be tough.

Brush the top with the egg and milk mixture and sprinkle a little sugar on top.

Bake at 400 degrees for 12-15 minutes, or until golden brown.
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Check www.patsyterrell.com for the blog, art, and more. Friend me on Facebook.com, Follow me at Twitter.com.

I am looking for book clubs willing to read and critique my novel when it's completed. If your book club is interested, please email me at patsyterrell@gmail.com. Thanks!

Tomato Basil Soup

One of my favorite summer treats is tomato basil soup. I love dinner taking less than an hour from garden to table.

I have a variety of tomatoes growing, and I like the flavor of mixing them together. But, of course, you can do it however you wish. I scald them first to make them easy to peel, but you can skip that if you don't mind the peelings. I generally put the water on to boil before I go out to pick and by the time I'm back and the tomatoes are washed, the water is ready.



I just dump the peeled tomatoes in a pot, and I go ahead and put the basil in early. Chefs say the flavor isn't as intense if you do that, and I don't disagree, but I like having the milder flavor throughout the soup. And I use a generous amount.

You can see there are some yellow tomatoes, large red ones, and smaller roma ones in this mix, as well as the basil. The only other thing I add is a pinch of salt.

I don't add any water as the tomatoes are juicy enough on their own. I let them cook down until their water is cooked out and then I puree the tomatoes and basil. I put them back into the pot and add some cream to taste.



The final thing I do is sprinkle a little sugar on top. It will turn a darker color, and I then swirl that around just to make it look pretty. You can also garnish with fresh basil if you want.

The sugar cuts the acid of the tomatoes, and helps blend the flavors together.

Voila! Tomato Basil Soup! Yummy!
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Check www.patsyterrell.com for the blog, art, and more. Friend me on Facebook.com, Follow me at Twitter.com.

I am looking for book clubs willing to read and critique my soon-to-be-finished novel. If your book club is interested, please email me at patsyterrell@gmail.com. Thanks!

Ginger Cookies for Tea

I'm busy preparing for the MHA's tea on Saturday. Today I made ginger cookies. Lots of ginger cookies.

I have a somewhat unnatural love of ginger cookies. They are the perfect accompaniment to tea as far as I'm concerned. Oatmeal cookies and ginger cookies are my two favorite kinds. Chocolate chip just doesn't do it for me in the same way.

This recipe is my favorite for ginger cookies. I've been making it since 1992. How do I know this? Because I wrote the first time I made it on the recipe. I do that sometimes - particularly if I make something for a particular person or event. These made their debut at the 1992 Christmas party.

Oh... and speaking of Christmas... I bought some ornaments at Hobby Lobby today. They're 40% off this week and I know from experience that they usually don't get additional shipments. So, if there's something you want it's the time to pick it up.

I'm sure I'll be making these cookies again before the holiday season is over. Enjoy!

Ginger Cookies

3/4 cup unsalted butter, softened
1 cup sugar
1 egg
1/4 cup unsulfured molasses
2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger

Cream the butter and sugar, add in egg and molasses. Add dry ingredients and mix well. Shape the dough into balls and roll in sugar. Bake at 350 degrees for about 8 minutes. These cookies will spread out as they bake, although less if you keep the dough chilled.

This recipe makes about 60 cookies or normal size, more if you're doing bite-sized tea goodies.

I like to mix them the night before and chill overnight in the fridge, but that is not necessary. I just find the dough easier to work with when it’s cold. Today I mixed them this afternoon and baked tonight.
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Check www.patsyterrell.com for the blog, art, and more. Friend me on Facebook.com, Follow me at Twitter.com.

Fresh Tomato and Mozzarella Salad

Fresh Tomato and Mozzarella Salad is one of my summertime recipes. It's incredibly easy.



Start with some goodies from the garden



wash the basil, chop coarsely and pour some olive oil over it to flavor the oil



Fresh Tomato and Mozzarella Salad

2 tomatoes, peeled and sliced
1 ball fresh mozzarella, sliced
one bunch fresh basil
2 Tablespoons extra virgin olive oil

Wash basil and chop coarsely. Pour olive oil over and let sit.

Layer tomatoes and mozzarella and drizzle olive oil over all. Garnish with basil. Add salt and freshly ground pepper to taste.

This is plenty to serve two, or four if you're using it as an appetizer.

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