Leftovers for Tea

Sometimes I have to take something

to a "do"

And sometimes I have some left to bring home

The "leftovers"

(in this case, a lone piece)

makes a great afternoon tea

On a tea tray

Spode, blue and white, of course

And my wee little English china creamer

perfect for milk

just for me

The teapot is my "work horse" teapot

A green Emile Henry

always used unless I'm going to make a "vat" of tea

And then I use my large brown betty.

Even when I use a pretty Spode teapot

It's only the "pouring" teapot

For I brewed it in my green kitchen one.

That way, the last cup is as good as the first!

The nosh?

Caramel Pear Cobbler Bars

Their fall goodness in a bar.   

Pears and caramel

Can it get any better than that in October?

CARAMEL PEAR COBBLER BARS

1/2 c butter, softened

1 c. sugar

2 eggs

1/2 t. vanilla

1/8 t. almond extract

1 1/2 c. flour

1/2 t. salt

10 oz. pear pie filling (I made my own with fresh local pears)

1/2 c. caramel (that I bought!)

Spray 8 x 8 pan with cooking spray.    Set aside.    Preheat oven to 350.    Beat butter and sugar in mixer.   Add eggs.   Beat.    Add extracts.    Beat.    Add in flour and salt.    Beat.    Scrape down sides and beat 30 seconds longer.     Spread 3/4 of batter into bottom of prepared pan.    Top with pear pie filling.    Drop remaining batter on top.   Do not spread.    Bake 45 to 50 minutes or until toothpick tests is clean.    Cool on wire rack.    Drizzle with caramel before serving.

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