Sometimes I have to take something
to a "do"
And sometimes I have some left to bring home
(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!
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
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.