♥ Friday Flickr Inspiration: Chevron ♥

Ok, maybe it's just me. I don't like chevron. And it's EVERYWHERE. Maybe it looks too 70's to me. You know, back in the day when it was called "zig zag", not chevron. LOL. But I have to admit, I did find some nice handmade zigzag, uh, I mean chevron items on Flickr. :)

Chevron purse by chicbazar1

Chevron quilt by studio 30

Chevron bench cushion by greymaggy

Chevron passport holder by jackandbeedesigns

Chevron wallet by simple beauty design

Chevron tablet & laptop case by pochette gavotte

Patchwork chevron quilt by jeni baker

♥ Where have we been? ♥

That is the question, isn't it? I did seem to take an unintentional blogging break. We seemed to get so busy with everything going on here at Prim Rose Hill, that I kept "forgetting" to blog. I think I needed the little break. I've had this blog for the last 5 years and it was getting a bit stale I believe. Blogging was really the new big thing when I started 5 years ago. Now it seemed like it was getting to be a burden.

I am hoping the little break will breathe some new life into this blog. My tea time blog is still going strong I'm happy to say. I will be sharing more on this one with our efforts of a new ** Prim Rose Hill Farm/Homestead.** A new venture for us. Sometimes it's a bit hard for us to get things done with our handicaps, but I think there are those like us who might find it interesting. Well, we'll give it a go and see how it works.

Jeff is busy planting our tomatoes and pepper plants today so hopefully I will have a picture of that up here soon. We generally cut our cable off from May1 - Oct 1. We hate watching reruns and in the summer we'd rather be on the road than sitting watching TV. So consequently we don't have internet either. But fortunately I can post from work so most of our posting will be from Mon-Fri for now. :)

We are growing organic produce only. That's all we buy anymore and the price is horrendous. Of course, as they say "you pay for it one way or the other". I'd rather be paying the farmer than the doctor. Jeff built garden boxes for us since we are unable to do conventional gardening. Square foot gardening seems to be the rage right now. So stay tuned for more adventures!

♥ Hump Day Humor ♥

♥ Tea on Tuesday: Lemon Burst Tartlets ♥

Ingredients

• 1 jar (10 ounces) lemon curd
• 1 carton (8 ounces) frozen whipped topping, thawed
• 5 to 6 drops yellow food coloring, optional
• 2/3 cup raspberry cake and pastry filling
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
• 30 fresh raspberries

Directions

• In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers. Yield: 2-1/2 dozen.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutritional Facts 1 tartlet equals 89 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 21 mg sodium, 14 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.

~~Simple & Delicious, June/July 2010~~

♥ Hump Day Humor ♥

♥ Hump Day Humor ♥

♥ Tea on Tuesday: Orange Dreamsicle Cake ♥

Oh Yum! I found this on a FB page of Craft, Home and Garden Ideas...but with no reference to the owner! Ugh, one of my pet peeves! Any how, this looks so easy and so yummy! I just wish they had posted the correct picture for this, but you get the idea. Perfect for spring! :) 

Ingredients:
1 Pkg Yellow Cake Mix
2 Pks Orange Jello
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 large eggs
2 Tsp Vanilla
1 Tub Cool Whip

Directions:
Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.

~~ http://www.facebook.com/?ref=logo#!/photo.php?fbid=415980138492612&set=a.415980135159279.96118.415979021826057&type=1&theater~~

♥ Hump Day Humor ♥

♥ Tea on Tuesday: Chocolate Bundt Cake ♥

Ingredients

• 1 package yellow cake mix (regular size)
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup (8 ounces) sour cream
• 3 eggs
• 1/2 cup canola oil
• 1/2 cup water
• 4 ounces German sweet chocolate, grated
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup chopped pecans
• 1/2 cup chocolate frosting, melted
• Pecan halves

Directions

• In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water. Beat on low speed for 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan.
• Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves. Yield: 12-14 servings.

~~Quick Cooking, March/April 2001~~

♥ Happy Valentine's Day! ♥

♥ Hump Day Humor ♥

♥ Tea on Tuesday: Walnut Chocolate Hearts ♥

Ingredients

• 1 cup butter, cubed
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 egg, lightly beaten
• 2-1/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 3/4 cup finely chopped walnuts
• TOPPING:
• 1-1/2 cups semisweet chocolate chips
• 2 tablespoons shortening
• 1/2 cup ground walnuts

Directions

• In a large saucepan, combine butter and brown sugar. Cook and stir over medium-low heat until butter is melted. Remove from the heat; stir in vanilla. Cool for 15 minutes. Stir in egg.
• Combine the flour, cocoa and salt; add to butter mixture. Fold in walnuts. Cover and chill for 30 minutes or until easy to handle.
• On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
• Bake at 350° for 9-10 minutes or until edges are firm. Remove to wire racks to cool.
• For topping, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each heart into chocolate mixture; allow excess to drip off. Dip edges of dipped side into ground walnuts. Place on waxed paper; let stand until set. 
• Yield: about 4 dozen.

~~Taste of Home's holiday and celebrations cookbook, Annual 2006~~

♥ Friday Flickr Inspirations: Be My (Quilted) Valentine ♥

Hey all you peeps, Valentines Day is just next week! How about some inspiration in quilting?

bebo821: quilted valentine table runner

ben_d's quilts: valentine wall hanging

quilting princess: valentine quilt

from the blue chair: diamond quilted pillow

mudpiestudio: hanky valentine quilt

amy smart: nine-patch mini quilt

♥ Hump Day Humor ♥

♥ Tea on Tuesday: Lemon Tea Cake ♥

I found this awesome recipe from chindeep.com and had to share it here on Tea on Tuesday. The picture looks good enough to eat. ;) I love the sprig of lavender! What a beautiful presentation for a spring tea.

Preheat oven to 35O degrees. Spray two 8×4 loaf pans with Baker’s Joy.

2 sticks butter at room temperature

2 and 1/2 cups granulated sugar

4 extra large eggs at room temperature

1/3 cup freshly grated lemon zest

3 cups all purpose or cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup freshly squeezed lemon juice

3/4 cup whole milk at room temperature

1 and 1/2 teaspoons pure vanilla extract

Glaze:

2 cups powdered sugar

3 and 1/2 Tablsepoons freshly squeezed lemon juice

Cream the butter and 2 cups of the granulated sugar in the bowl of a Kitchen Aid mixer fitted with the paddle attachment. Mix on medium speed for about 5 minutes, adding lemon zest and eggs during mixing time. Mix until light and fluffy. Add 1/4 cup lemon juice, the milk and vanilla. Mix until just combined.

Combine flour, baking powder, baking soda, and salt in a separate bowl. Add to the batter. Mix until just combined. Divide batter evenly between loaf pans, smooth tops. Bake for 45 minutes to an hour, until toothpick comes clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan until the sugar dissolves.

When the cake is done, allow to cool in pans for 10 minutes before transferring them to cooling racks set over a tray. Carefully poke holes in the tops of tea loaves with a fork (about 10 times per loaf.) 

 Spoon the lemon simple syrup over the cakes. Allow cakes to cool completely.

For the glaze, combine powdered sugar and lemon juice in a bowl and mix with a wire whisk until smooth. Pour over the tea cakes allowing the glaze to drizzle down the sides.

 Makes 2 – 8 inch tea loaves

♥ Tea on Tuesday: Delicate Lemon Pound Cake ♥

Ingredients:

• 1 cup butter, softened
• 1/2 cup shortening
• 2-1/2 cups sugar
• 5 eggs
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 3/4 cup lemon-lime soda
• Confectioners' sugar

Directions:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Add flour alternately with soda, beating just until combined.
• Pour into a greased and floured 10-in. fluted tube pan (pan will be full). Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10-20 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
• Yield: 12 servings.

~~Taste of Home, October/November 2005~~

♥ Hump Day Humor ♥

♥ Tea on Tuesday: Graham Cracker Bars ♥

Ingredients:

• 3/4 cup butter
• 3/4 cup granulated sugar
• 1/4 cup milk
• 1 egg, lightly beaten
• 1 cup chopped pecans, toasted
• 1 cup graham cracker crumbs
• 12 graham cracker rectangles
• 1 tablespoon butter, softened
• 1/2 cup powdered sugar
• 2 - 3 teaspoons milk

Directions:

1. For filling, in medium saucepan combine 3/4 cup butter, granulated sugar, 1/4 cup milk, and egg. Stirring constantly, cook over medium heat until mixture comes to full boil. Remove from heat. Stir in pecans and crumbs. Cool 30 minutes.

2. Meanwhile, place 6 of the graham cracker rectangles, side by side, on a foil-lined baking sheet to make a rectangle about 10x7 inches in size. Spoon filling in small mounds onto graham cracker rectangles. Carefully spread to an even layer being careful not to move crackers. Place remaining cracker rectangles on top to match up with bottom rectangles. Lightly cover bars with plastic wrap. Chill in the refrigerator at least 4 hours or until filling is firm. Cut into bars.

3. In small bowl beat 1 tablespoon butter with whisk or electric mixer until smooth. Gradually whisk in powdered sugar and enough milk to make a thick drizzling consistency. Drizzle over bars. Let stand until set. 

Makes 24 bars.

~~bhg.com~~