Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, August 13, 2012

Plotting and Planning


I'm a member of a few organizations -- an  officer in some and a member in others and a committee person in still others . . . and sometimes even chairman (or is that now chairwoman or chairperson?) of one of those committees.

To be in charge often requires an extra meeting or two and I must admit that I prefer to have them at Linderhof.    The group is always smaller and . . . as my mother and grandmother always did -- no one can come to Linderhof and leave without food or drink!

The table is set, awaiting my guests

A small committee, this, just me and two others and not large decisions either but enough issues that we do need a meeting.      The big decisions get presented to the entire membership who will vote on our suggestions.

Held in the breakfast room and before we get down to the meeting itself, a little tea and a nosh is in order.

Spode Blue Italian (except for the creamer)

As always (or almost, anyway) at Linderhof, it's a blue and white tea!     This time it is Spode Blue Italian!

A perfect afternoon tea

I love how the sun streams in the breakfast room in the afternoon.  

"Fatless Tea Bread" needs a new name, don't you think?   How about Angela's Tea Bread?

The nosh is a wonderful tea cake -- a very British tea bread.    The recipe found on Tea With Friends.   It's real name is "Fatless Tea Bread" -- don't you just love that!!!   And it is a very British bread because it's made with self-rising flour -- so many of their breads and cakes are!

It goes together easily and seems to be a keeper as well.    When Angela made hers, she floured the fruit (as we usually do) but it still sank to the bottom.   I did not and mine is all through the bread.

It's a great bread with tea but you must like raisins for there's a whole pound in the cake!    And it's a true "tea" bread for it has tea in it as well!

Tea and cake before we work, of course!

We sipped and munched before we got down to the issues at hand.     As the sunlight moved in the room, we finished our work and soon my two friends (and committee members) bid goodbye.  

Tea things to the kitchen, a quick wash and it was time to take Ollie for a walk before I started dinner.

ANGELA'S TEA BREAD

1 pound mixed dried fruit (and in Britain fruit is raisins or currants -- not dried blueberries, cherries or cranberries!)
10 ounces cold tea
10 ounces self-rising flour
5 ounces brown sugar (light or dark)
1 egg

Preheat the oven to 325.   Grease and line a loaf tin.   Combine all ingredients and mix until blended well.   Pour into tin and bake for 2 hours (yes, 2 hours!) until a tester comes out clean.    Turn onto wire rack to cool.

It's Tuesday and I'm sharing tea with Sandi at Rose Chintz Cottage for Tea Time Tuesday.

9 comments:

On Crooked Creek said...

Martha,
Oh, dear friend, I do LOVE raisins!!! Amazing that this bread requires to leavening other than the self~rising flour! Gotta try this "Tea" Bread soon!
Fondly,
Pat

Sandi@ Rose Chintz Cottage said...

Hello Martha,
I simply love your blue Spode! The tea bread looks delish and plump full of fruit! I must try this one. It looks easy and I'm sure it is as good as it looks too.
I was away on the weekend and I looked for some blue and white china to bring home but there was none to be found. I was so disappointed! Guess I will just have to enjoy looking at yours until I find some. Have a lovely day and thank you for joining me for tea today.

Blessings,
Sandi

Southerncook said...

Beautiful post and the Tea Bread looks amazing.

Carolyn

Bernideen said...

You have made this meeting one of the highlights of the committee! Who wouldn't want to join such a group?

Lavender Cottage said...

Martha, I much prefer the name 'Angela's Tea Bread' but I don't think I can handle that many raisins at once. Funny how hers sank yet I'm sure it tasted just like yours.
Now that our weather has cooled off, I'm going to start baking again. My hubby detests the stove on when it's 90 degrees out with the A/C on.
The blue and white tea setting for your meeting looks lovely.
Judith

Angela McRae said...

I am so humbled ... a tea bread with my name!!! And may I just say yours looks absolutely perfect! Love the photos too!

kitty said...

Martha, I love the sunlight streaming in. What a pretty setting it makes with the beautiful blue dishes and the lovely tea bread. I could go for some right now!

Antiques And Teacups said...

I had copied the tea recipe from Angela as well...and it was wonderful! But I, too, like raisins. Tea is always wonderful at your place...as it IS usually blue and white! Blue Italian is a favorite!
Ruth

A Haus to Call Home said...

It is always so calming to read your posts. So pretty too!
xo,
Michelle