Cakes and Tea

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Three lifelong interests of mine came together early: reading novels, afternoon tea, and interior design. I mostly read English novels set in the mid-1880s to mid-1900s. I so enjoyed the leisurely accounts of country house weekends and motor trips to London, the world created in this era. However bucolic and enjoyably languid, eventually all the tea parties and lawn tennis were interrupted by dire accounts of World Wars I & II. Eventually, I felt like I’d been in the trenches or in Normandy at the landing. For a break from the horrors, I added American authors who were writing about the same sort of ideas and situations, a lot of gilded age novels, if you will. Fun fact, none other than Mark Twain coined the term, in his novel The Gilded Age: A Tale of Today.”

 Edith Wharton (1862-1937) is one of my favorites, writing perfect novels such as The House of Mirth, Ethan Frome, and The Age of Innocence, for which she won the Pulitzer Prize in 1921. She came from old New York money, one of the Dutch descended Joneses about whom the saying “keeping up with the Joneses” was coined. Her family had homes in Manhattan and Newport, and traveled extensively through Europe, giving Edith vast opportunity to absorb and appreciate classical art and architecture. It gave her a sense of how interiors could be comfortable and livable while being architecturally beautiful through traditionally formal principles. 

She was reacting to the Victorian design trend of the nouveau riche, such as the Vanderbilts, to build and furnish homes as expensively and lavishly as possible, without thought to good taste or comfort. Feeling strongly that the trend should be combated, Edith wrote what was to become a huge best seller, The Decoration of Houses. So influential, the book continues to be reprinted as recently as 2007.
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I encountered The Decoration of Houses in my own interior design classes where it was hailed as one of the books foundational to good design. In doing research for this blog, I came across a wonderful Architectural Digest magazine article from 2013 in which author Mitchell Owens describes a forum discussing the lasting impact of this first interior design best seller. He goes as far as to say, “All modern interior design books owe their existence to a pioneering guide that was all the rage in 1897.” Hooray for Edith! I highly recommend reading Owens’ full article here: AD Edith Wharton article
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Together with Architect Ogden Codman Jr. and husband Teddy, Edith Wharton put her home and garden design theories to work in her 1902 country house, The Mount. She only lived there for 10 years, travelling extensively in Europe, eventually making her home in France. Now a National Historic Landmark, The Mount was sold in 1912 as a private home at first, then became part of the Foxhollow School in the early 1940s. It was acquired by the Edith Wharton Restoration in 1980. Long-needed renovations began in 2001. Unfortunately, the 2008 financial collapse imperiled the work, and the property faced dire consequences. A concerted effort saved the Mount and set it on a safe path going forward. 

Since The Mount did not remain in Wharton’s family, most of the furnishings are not original. This was a disappointment to me, having grown up spoiled by perfectly preserved house museums such as Hearst Castle in San Simeon. One major acquisition that was restored for just under $1,000,000 was Wharton’s 2,600-volume personal library. A committed effort to collect period appropriate furniture has made the interiors of The Mount similar to Edith’s time in residency but her keen eye for specific (and expensive) details cannot be recreated in a nonprofit setting. However, it is still a very worthwhile place to visit.    

Set in the lushly forested Berkshires, The Mount is a beautiful destination for garden enthusiasts as well as history buffs and art lovers. Large scale sculptures dot the leafy path past the Georgian revival stables through to the front of the house, which looks a lot like the back of most large estates. The docent stationed at this entrance, seeing a confused look on our faces, explained that Edith purposely planned the front of the house to not look inviting. She wanted to save the grand view of the house for guests returning from the grand gardens. 

Refreshments are available on the wide porch overlooking the renovated gardens and Laurel Lake. I could imagine Edith with guests, lounging with cocktails or at teatime, enjoying the home she’d so long imagined. 
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My little old dog:
A heart-beat
At my feet.
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When we talk about drinking tea as a moment of rest in our day, we mean taking a moment to reflect and relax, to change our attention from the outside world to the inner world. When we share tea with others, we are inviting them to a different kind of space than the usual hectic everyday fast-paced space. 

In our book, Sharing Tea, The Road Back to Civilization, we define the tea party as “… a joyful occasion filled with the expectation of delicious food, good company and happy memories. As we have told you, nothing bad ever happens during afternoon tea. Why? Because there is an unwritten covenant between the hostess and the guests to conduct themselves with dignity and kindness. A tea party could be compared to a wedding or even a religious liturgy. At each of these events, someone has spent a large amount of time and effort preparing a beautiful environment and attending to dozens of details that will add to the guests’ enjoyment. The guests complement the elegance and harmony of the occasion by dressing appropriately and clearing their minds of negative or judgmental thoughts. All of the participants undergo a sort of self-purification process that allows them to enter for a time into sacred space.”

In a restaurant or hotel afternoon tea, the guest is paying for the chefs and staff to provide that level of detail to make a beautiful experience. On a recent trip to the east coast, I got to experience both an elegant, traditional hotel tea and a unique afternoon tea at a cozy tea shop that adds education and service to the four elementary values of harmony, humility, respect, and creativity. 

Since I didn’t make it to London to see the show, Beatrix Potter: Drawn to Nature, I was happy to see that the exhibition had traveled to the American south. Kristin, late of Team Savory fame, agreed to road trip us from Charlotte, North Carolina to Nashville, Tennessee (where the show was hanging at the Frist Museum) with stops in the Great Smoky Mountains, Blue Ridge Mountains, and roadside attractions in between. (The Nashville showhas now closed and traveled to the Morgan Library & Museum, New York City. Open nowthrough June 9, 2024.)

Always keeping the image of our Queen Dolly Parton in our minds while traveling through her stomping grounds, we sadly did not have time to go to Dollywood though we drove right through Pigeon Forge, TN. We did see a large scale Warhol-esque Dolly through the window of a retail store in Nashville, cheering up us and passersby of all stripes. Long live our Dolly!

Our hotel on Music Row was indeed surrounded by music company headquarters. Walking down the street, we heard lots of music coming out of many bars, with live music being played in many. We bypassed those in search of barbeque. I had done some research beforehand, but we decided we’d find authenticity by a combination of a certain informal if not downright shabby look of the place and that smoky, meaty smell.
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We turned the corner around the back of a row of slick looking restaurants and saw a welcoming front patio filled with people eating delicious looking barbeque.  We had lucked onto Peg Leg Porker, a place that looked just like a proper barbeque shack should. We linedup and ordered what turned out to be the best pulled pork sandwiches either of us had ever had. Score!

Next day, we headed to the Frist Art Museum for the long-awaited Beatrix Potter show. Wewere a little early, so we walked around the area, looking at some historic preservation thatwas happening nearby. An enormous stone building with fancy ironwork decoration lookedfinished on the outside but we could not figure out what it was. Kristin reconnoitered around the side while I spotted some young guys hanging around the front. Above their heads, I finally saw a sign saying “Hotel,” the young men acting as doormen. I went in through the entry which opened into a cavernous space, topped with a massive stained glass barrel ceiling! It is now a Marriot hotel but originally built as Nashville’s Union train station, opened in 1900. 
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The front desk gave us a brochure filling in the history of the stone castle-like building. Folks in Nashville banded together to form the “Save Our Station” which saved the building from the wrecking ball multiple times, after it closed to passengers in 1979. Similar style buildings in the area are all part of the Nashville Yards reuse project. From what we observed, it is going to be a gorgeous addition to the downtown. 
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6000 square foot barrel-vaulted stained-glass ceiling, Nashville Union train station
 

It was finally Frist Art Museum time and as we went in the very stylish back doors, we realized it was the old main post office, built in 1934, in lavish high Art Deco style. I spoke to a genial docent on duty on the lobby floor. He had worked at the post office as it transitioned into an art museum. When I complimented the sensitive renovations, he told me that Mr. Frist, the patron of the art gallery, insisted that every detail should be preserved. It was such a lovely surprise to get to be immersed in such a well-preserved Deco environment.
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The Beatrix Potter show was so charming and very well curated with a variety of her delicate watercolors and personal belongings: definitely worth the trip. (To reread Rose’s account ofher delightful visit to the London show, click here: Tea Travels blog, August 2022)
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​After two lovely, rainy days in a cabin near Great Smoky National Park, Kristin and I ambled towards her house in South Carolina. On the spur of the moment, we decided to splurge and stop for tea at the Biltmore, trademarked “America’s Largest House.” Built by George Vanderbilt, completed in 1895, the Biltmore has been designated a national historic landmark but ownership is still in family hands. The current owner, William A. V. Cecil, Jr., is third cousin to Gloria Vanderbilt, making him distantly related to celebrity Anderson Cooper. 
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Not having planned ahead, we didn’t have enough time to schedule a tour of the house, so we settled for a day pass for the garden and grounds which entitled us access to the Inn on Biltmore Estate where we had reservations for afternoon tea. 
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It is not inexpensive to bask in the opulence of gilded age glamour. It did indeed feel decadent to veer from our modern road trip to stroll the grounds, have a fresh watermelon margarita in the beige-toned bar, and have an excellent afternoon tea in the Inn on Biltmore Estate’s plush dining room.    
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As you can see above, the tea foods were extremely beautiful, generous, perfectly executed, and as delicious as they looked. Team Savory approved of the savory selections and I loved the presentation of the open-faced cucumber sandwiches, the role of estate pickles apparently played by the pickled mustard seeds sometimes found in cornichon jars: I love crunching on those briny mustard seeds. 

The scone service was a dramatic opening course, presented on a square wooden platter, set off by a black cloth napkin, showing off the golden scones and brioche buns, all garnished with jewel-like blackberries and husked cape gooseberries. The brioche and clotted cream were superb but neither Kristin nor I like lavender in our scones. Picky, picky.

The sweets course, as you can see above, truly showcased the best of the pastry chef’s art. The tiny, creatively garnished desserts were each delicious in surprising ways. Each item was treated to unique accompaniments and different textures combined to delicious effect. Gold leaf, berry coulis, toasted coconut, and printed chocolate triangles set the tiny pastries off to magical effect. 

When we had finished our leisurely afternoon tea, the hostess brought us each a small cookie, wrapped in cellophane, like a party favor to take home. This was a shortbread cookie in the shape of a tea bag, decorated with a tiny tag, gold string, and dried flower petals. I’d had a similar tea bag cookie recipe pinned on my Pinterest page for years but decided they were just too much work. Now here they were, lucky us. 

The Inn on Biltmore’s Estate had taken the British afternoon tea custom and elevated each detail to a fine art. Furnishings and food were lovely but the service was lackluster. As a gal who has logged many hours of food service, bringing your happy face can be the most difficult part of the job. Our server was adequate but so out of step with the lush surroundings. This may be a bit of a quibble, but my next tea experience was to highlight how good service makes for a wonderful time.

I had hoped to take the train from Charlotte, NC to the Berkshires in Massachusetts, but as I delved deeper into the nuts and bolts of train travel, I learned two things: 1. I have very poor geographical knowledge of the eastern seaboard in relation to the South and 2. All trains must go through Washington, DC. Choosing the train from Charlotte to Massachusetts would involve 14 hours of travel. I got over it and flew into Albany, New York, where, happily, Louise picked me up. I had left the velvety green of the South for the velvety green of the Berkshires. It was so peaceful to be cool and surrounded by all that greenery. Quite the contrast to the golden hills of California, though I am not complaining. 
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​Louise and I had a jam-packed schedule of activities starting with a weekend road trip to Maine, a visit to Edith Warton’s house, The Mount, lunch at the Stockbridge Inn which was celebrating their 250-year anniversary, and an afternoon tea at ExtraSpecialTeas, in Housatonic. Of course, I took so many photos that I have to pare them down ruthlessly, machete style. I’ll begin with some photos of Louise and Paul’s farmette, a plot of lush trees and gardens with a house built in the 1800s. They have turned it into an oasis for wildlife as well as a tranquil spot to watch the resident ducks paddle in the pond, pick fresh greens from the garden, feed guests from the outdoor pizza oven, and generally enjoy the peaceful place they created.
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ExtraSpecialTeas has two locations, Great Barrington and Housatonic, MA. Housatonic is a tiny old mill town with beautifully preserved colonial houses set in leafy lots, on gently rolling hills. There is a historic cemetery, a lovely library, a post office, a package store, Dave the mechanic, a baker/antique dealer, and the newest ExtraSpecialTeas shop, all within walking distance of the farmette.

Opened on World Autism Day, 2016, Cherri and Scott Sanes created a community-based nonprofit to employ young adults with learning differences. Participants in the day program learn to serve in the tea shop, become baristas, create and sell merchandise including tea blends and packaged foods. Cherri uses bubbles as a metaphor and on my previous visit, the first beverage I had was the excellent bubble tea. The new shop has expanded into all day fare, breakfast, lunch, and afternoon tea, so Louise and I made a reservation. We dressed up in appropriate going out to tea attire and headed to the tea shop. They have painted the outside in cheerful yellows and in good weather have patio seating. We chose to have our tea inside as the day was blustery. 
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At ExtraSpecialTeas, one of the great attributes is the enthusiastic welcome of the greeter and everyone else we met during our tea. Each worker was so friendly and all were working so hard to make sure our visit was lovely. The attention to detail here was not just on the food and surrounds but also on the whole staff. They really have made an inclusive space here, where everyone is welcomed and everyone is valued.

​Where ExtraSpecialTeas departs from the more traditional is the dessert course offerings. Beautiful heart-shaped white chocolate tea candies are made with edible flowers and infused with tea. The curried cashews and rosemary almonds are super fresh tasting and a good savory foil for the candies. We both bought packages of the nuts, which are available online.
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We asked to see the tea lab where the many tea blends are made and packaged which was fascinating. It was so interesting to see bulk ingredients, herbs and flowers, along with many varieties of tea, all labled and ready to be blended. A few of the more popular blends are Housie Palooza, Blue Skies Herbal, and Sunny Vibes. The webside has good descriptions of the blends, so it is easy to find new ones you will enjoy. To browse the teas and house-made snacks as well as fun tea merchandise, or to read more of Cherri’s inspiring story, check out their website, here: https://www.extraspecialteas.org/
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My Cakes & Tea blog morphs into the Cake & Fruit & Tea blog in the fall. How much fruit can I pack into a cake? How many varieties of fruit are accumulating on the kitchen counter, waiting to be picked in the yard, or are gifted from talented gardener friends? I’m never sure of the answer, but it is a lot and count me in for all of it. 

A fresh fruit upside down 13” x 9” cake is a great dessert for fall gatherings, looking festive and impressive while feeding a crowd. Best made the day you plan to serve it, it makes good snacking the next day. Once you get comfortable flipping the rectangular cake out onto a platter, these impressive cakes will become favorites for entertaining. An uncut upside-down cake makes an enticing, seasonally appropriate centerpiece on the buffet.
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The key to unmolding a large upside-down cake is lining your pan with parchment paper. I lightly spray the parchment paper with baking spray then add the melted butter and brown sugar. I tested several rectangular and oval cakes, all lined with parchment, and each one turned out of the pan perfectly. 
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Flavoring the cake batters with spices such as cinnamon, cardamom, mace, and nutmeg, I chose sturdy butter cakes that would stand up to the weight and added moisture of the fruit. Use your favorite gingerbread cake recipe or search among the many gingerbread recipes on our website, www.myteaplanner.com Boxed spice cake mixes work well when livened up by adding more spices from your spice cupboard.

I tested one flavor combination which I did not like; a banana cake batter proved just too sweet and sort of distracting when baked with white figs, an apricot-plum hybrid, and raspberries. It was a very pretty combination, like a colorful mosaic, but simply too sweet. Alas, they can’t all be winners.
An old favorite 13” x 9” oatmeal cake recipe baked up perfectly, supporting tiny figs and poached quince slices. Apples and pears would both be delicious with the subtle oatmeal cake. Coring and slicing apples into rings would be pretty and would give you an opportunity to punctuate each center with a hazelnut, sliced almond or pecan half. I am always trying to get more nuts into my baked goods, especially in autumn, when fresh nuts are harvested.
 
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Tea for One

As much as I love being in the kitchen baking, I also need time alone in the studio. Rose and I both practice the daily ritual of stopping our activities and sitting down with a cup of hot tea. Even on hot, busy days, I boil water for my tea, steep, pour, sit, and sip for several minutes. I usually drink my tea in the livingroom, comfy on the couch, but I recently invested in an electric kettle which has taken up residence in my barn studio. 
In the quiet studio, nothing prevents me from being present and appreciative for the rest and replenishment of tea time. In our book, Sharing Tea, The Road Back to Civiliazation, we celebrate the importance of tea for one. Rose and I both write about our daily tea times, and you can read a bit about it here: Tea for One.      After baking the test cakes, I brought a piece out to tea time in the studio.

​The old trug basket doubles as a tea tray, in front of the “Nun’s Bed” my Murdock grandparents bought in the 1960s, from an antiques dealer in the southwest who said it was about a 100 years old back then.
 

Feel free to swap out this cake for gingerbread or boxed spice cake mix. Personalize with the autumn fruit that is abundant in your area. At the end of the recipe, I tell you how to prepare the fruits that I used and give an almond variation. Happy fall!

Preheat oven to 350◦F.
Makes one 13” x 9” cake, serves 12-20
Special equipment: 13” x 9” cake pan, lined with parchment paper and sprayed with baking spray, heatproof medium sized bowl, wooden spoon, mixer bowl, silicone spatula, sifter or sieve, cooling rack, platter.
 
Prepared fruit*
1 ¼ cups hot water
1 cup old fashioned or quick oatmeal
¾ cup brown sugar, packed
½ cup (1 stick) butter, melted
Optional: walnut halves, whole hazelnuts, or almond slices 
1 cup (2 sticks) butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 eggs
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
 

1. Prepare fruit*
2. In heatproof bowl, stir oatmeal into hot water with wooden spoon. Set aside to cool.
3. Pour melted butter into prepared pan. Sprinkle ¾ cup brown sugar over butter. Lay out prepared fruit in an attractive pattern, covering entire bottom of pan. Use optional nuts to decorate fruit. Set aside while making the cake batter.
4. In mixer bowl, beat together 1 cup softened butter, granulated sugar, and ½ cup brown sugar, scraping down bowl as needed. Beat until combined, 1 or 2 minutes. Beat in eggs. Stir in oatmeal mixture. Sift flour, baking soda, salt, and cinnamon over butter and sugar mixture. Stir just until no more flour is visible. Finish stirring with spatula, making sure all is combined.
5. Spread batter over fruit, careful not to disturb fruit design.
6. Bake in preheated oven for 50-60 minutes, until tester comes clean from center of cake and top feels firm when gently pressing top. Let cool on rack for 5-10 minutes. 

1. Place serving platter over top of cake. Keeping cake pan and platter firmly together, with potholders, turn over and remove pan from cake. Peel off and discard parchment paper. Let cool until barely warm or completely cool. Best served the day it is made but can be kept covered and chilled for an additional day or two. 

 
*To prepare fruit
Apples: 5-6 apples, peeled and cored then sliced into rings, slices, or wedges. If preparing apples in advance, toss with lemon juice to keep from discoloring.
 
Pears: Depending on size of pears, buy 6-10. If using small pear halves, they can be peeled or left with skins on. In either case, core with a melon baller or cookie scoop. With a sharp knife, remove any woody or stringy parts along the stem ends. Pears can be peeled, cored, and sliced, if desired. If preparing pears in advance, toss with lemon juice to keep from discoloring.
 
Figs: Figs vary in size, so buy more than you think might need. Remove stems and peel lightly, if desired. Slice larger figs into ¼” thick slices. Smaller figs can be cut in half, like a pear.
 
Quince: 5-6 quince, depending on size. Wash thoroughly and pat dry. Cut off top and bottom. Peel and cut in half. Quinces have a much wider seed core than apples so be sure to remove all the seeds and hard parts in center of quince. Slice into wedges or slices. I parboiled my quince wedges in apple cider for about 5 minutes, then drained and cooled. Skip this step if using thinner slices. 
(Adjust quantities if using different sizes or when mixing fruits.)
 
Pear Almond Variation: If you have some almond paste laying around, knead small pieces into balls the size of the cored pear halves, pressing one ball into each pear half. Press a sliced almond into the almond paste. Place pear halves, cut side down, in prepared pan. Sprinkle with amaretto liqueur after cake has been turned out of pan.
 

 
I am very proud of our book, Sharing Tea: The Road Back to Civilization and sometimes want to dip into Rose’s gentle teachings of the soulful way of tea and explore the tea party menus we came up with all those years ago. With my poor memory, I’m pleased and frequently surprised with the creative and delicious recipes!
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One of the menus from A Calendar of Tea Parties section which is seasonally appropriate is the July: A Picnic Tea. We grew up with the trusty green wicker Hawkeye brand picnic basket and green metal Coleman water jug accompanying us to family picnics on the beach or in local parks. Back then, people brought their own plates, cups, and flatware to picnics and picnic-potluck events. With that in mind, the only disposable things I’m packing are paper straws. I’m happy to rinse off plates there and bring home to wash, that’s how our grandma’s did it.
   

Since Dad was a high school teacher, we went to lots of history department get-togethers, many BBQs and picnics, always toting along a full basket. The wicker picnic basket stored pastel plastic mugs and matching compartmentalized plates so your potato salad wouldn’t mix with your pork n’ beans. At a big group beach picnic when I was five, I can still remember the sweet and tangy taste of Mrs. Slavich’s enormous strawberry and whipped cream dessert that seemed as big as the biggest cookie sheet; I can’t even imagine how she got it down to the beach!

When I moved out of the house, I commandeered the picnic basket, and it continues to live as a side table, a decorative piece, and yes, as its original purpose, to transport picnic food in an attractive and traditional manner to outdoor events near and not so near.

For this June blog, I thought I would make a few items from the picnic tea menu and go on a picnic to photograph the results. I’m planning this picnic earlier than July since far Northern California gets roastingly hot by then. At the seashore, a July picnic is perfect, as long as you bring blankets because the fog is likely to roll in before you’re done. Part of the fun of any outdoor gathering is rolling the dice with Mother Nature for perfect or even reasonably pleasant weather, hopefully with a minimum of insect intruders. 
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Here is the link to the menu on our website, with descriptions of each recipe: Menu for July A Picnic Tea

​I am going to make a beautifully red cold drink, too, iced Jamaica tea (technically an infusion because no actual tea is used but we’ll use “tea” for simplicity’s sake) which is as refreshing as it is vibrant. It was introduced to me back on the ranch, in Aromas, California, by one of the ranch mates, Lizette. I see her now, on a hot summer afternoon, clad in a floral sarong, holding a big glass pitcher of dark red liquid, pouring glasses for everyone, always lit up will a big smile. She was kind enough to share the recipe with me and I will share it here with all of you.
 

Lizette’s Jamaica Iced Tea 
From Lizette:

 “It's super simple!

 Rinse 2 cups of dried hibiscus with cold water a couple of times to remove any bits of dirt or sand. 
 In a large pot, bring 8 cups of water to a boil. Add Jamaica and reduce heat, simmer for 5 minutes. Remove from heat. Add 1 cup of granulated sugar while warm and stir a bit to dissolve. Let cool. 
 
Once cool, strain the liquid into a separate container. You can keep this in your fridge and when you're ready to serve, dilute it with cold water with a 1:1 ratio of water to Jamaica concentrate.”
 
It is so good! Less sweet than many cold beverages and more complex and interesting than the usual iced tea. Lizette tells me that her mom added Ceylon cinnamon sticks with the Jamaica flowers to add a spicy dimension.
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Red drink is a staple at Juneteenth celebrations which is explored further in this fascinating piece: Serious Eats article. The author, Janel Martinez, discusses the roots of red drink in places such as, Ghana, Senegal, Nigeria, Jamaica, and Latin America. It is made by steeping the dried calyx of the Hibiscus sabdariffa flower in water then sweetened with honey or cane sugar and sometimes blended with spices and or wine or rum. Ms. Martinez points out, “When the transport of enslaved Africans across the Atlantic began in the early 1500s, livestock and plants like hibiscus also made the voyage.” 
 
In the American south, the plant was cultivated in kitchen gardens, ensuring a beloved piece of the homeland survived and could be harvested and used. The high concentration of vitamin C and other antioxidant properties including the rich red hue from anthocyanins contributed to its spread and popularity in temperate Latin American climates. I purchase the dried Jamaica flowers in bulk at my local Mexican grocery store, and they are available in packages in most well-stocked markets. 
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The picnic basket serves as a makeshift bar for pink lemonade and Jamaican iced tea in glass milk bottles with Grandma’s metal tumblers, paper and metal straws, and a beehive carafe covered with a doily made specifically to keep pesky insects out. Rose gifted me with the lacy, beaded covers and they add such charm to outdoor parties. Glass milk bottles with their snug-fitting caps, work really well in ice chests, as they are sturdy and keep beverages really cold. I use the pint-size bottle for milk for coffee and tea during camping trips.
 

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I chose nearby riverside Lake Redding Park for my picnic spread. Arriving early, it was just me and the resident Canadian geese. The Sacramento River provided a nice view and cool breeze and shortly, along came several dog-walkers and joggers. As there was no lake in evidence, I asked longtime north state resident Mr. Vazquez why the park was called “Lake Redding.” He told me that before Shasta Dam was built in the 1930s, the city would temporarily flood the river to make room for the annual Water Carnival. The City of Watsonville used to do the same to the Pajaro River and I had seen festive old photos of boat parades, regattas, and elegantly dressed couples taking in the spectacle. 

World War One put an end to the damming of the Pajaro River, and the Redding Water Carnival was discontinued due to the water temperature being dropped by the building of Shasta Dam. So, no more crazy but spectacular water fun times for our California rivers but we can still pack a pretty picnic to enjoy rivers and parks. And well, because picnics are all about the food, right?
 

​I hope you found a bit of inspiration for your own picnic this summer; I had a lot of fun both planning and going on my local park picnic. I’m sure there is a sweet spot near you that would make a great picnic location, possibly even your own backyard. Have a wonderful summer and see you back here in the autumn.
A Thank You Note
In reviewing the photographs, planning the menu, and researching and writing this blog, I am reminded again and again how lucky I am to have all these beautiful friends and family members in my life. I am surrounded with kind people who are always happy to give me their time and experience, loan me their precious linens, dishes, and recipes, edit my rambling drafts and generally be sincere cheerleaders for my creative work. From my heart, I thank you all so much. 

​Back in the day, if you wanted to color a baked dessert vibrant red or deep pink, your choices were red food color or red packaged gelatin powder. While neither of these options was terrible, they did leave room for improvement. 

Enter freeze-dried berries which can be ground up in a coffee or spice grinder to make very intensely flavored, brightly colored berry powder. I was first made aware of the existence of freeze-dried berries from a cooking teacher who was flavoring French macarons with raspberry powder. She bought it in giant cans at a big box store which dampened my enthusiasm for them, as only a very small amount was needed for each recipe (and I don’t really like macarons.)

Luckily, our good friend Trader Joe has started carrying small bags of freeze-dried strawberries and mixed berries in the dried fruit aisle, as they are meant to be eaten right out of the bag. They are indeed a very intense berry snack, but I am using them for their natural coloring and ability to add berry flavor without adding moisture to baked goods. These properties suggest many possibilities and have led me to adapt two recipes which have quickly become favorites.
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My first venture using crushed strawberry powder was in a recipe for Neapolitan biscotti, three flavors of dough braided to make pink, chocolate, and vanilla swirled biscotti. You can find the original recipe here: Neapolitan Biscotti recipe
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I streamlined the recipe to omit the sour cream and chocolate chips and then combined her three batches of dough into one big batch, then divided it into thirds to flavor. Feel free to use whichever way makes more sense to you.
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These strawberry, chocolate, and vanilla flavored biscotti are really delicious, and like most biscotti, keep fresh for a long time. The real strawberry essence comes through unlike any artificially flavored berry would, and the traditional combo of chocolate-vanilla-strawberry is so pleasing, putting tasters in mind of Neapolitan ice cream in Grandma’s little depression glass dessert dishes, so charming. The only thing that I was not immediately happy with was how the strawberry flavored dough baked into a less vibrant, more pinky-brown color, after the second bake. After trying a lower oven temperature, covering the cut biscotti with foil loosely during the second bake, and monitoring them very closely, they came out an acceptable color. Not quite as pink as I’d hoped but “pink enough” for me.

​This pink and white raspberry cake is the perfect special occasion dessert for spring holiday entertaining. It serves a lot of people, can be made ahead, and looks spectacular. It is tailor-made for May, when berries look so beautiful in the market. This would be a lovely Mother’s Day cake and can be made using strawberries, if mother would prefer that. The strawberry recipe variation can be found directly after the main recipe. To make the berry powder, grind freeze-dried raspberries or strawberries in a coffee or spice grinder. Freeze-dried berries can be found at Trader Joe’s, Target, and Amazon. One bag makes enough powder for 2 cakes or for 1 cake, with snacking opportunities for the baker.     FYI: The recipe uses a total of 6 eggs.

Makes 1 standard size Bundt cake, serves up to 20 guests

Preheat oven to 350◦ F

Special equipment: fine mesh sieve, medium sized bowl, wooden spoon, silicone spatula, standard Bundt pan (usually 12 cups) generously sprayed with baking spray, hand or stand mixer with bowl, electric blender, foil, roasting pan large enough to fit Bundt pan, hot water for water bath, cooling rack, thin knife, rimmed serving platter

Berry puree:

• 3 (6 ounce each) baskets of raspberries, divided
• 2 tablespoons sugar, or to taste
• 1 tablespoon berry or orange liqueur, optional
• Cake layer:
• 1 box white cake mix, I used a 15.25 oz. Duncan Hines, but any commercial mix is fine
• 1 cup water
• ½ cup canola oil
• 3 egg whites (the yolks will be used in the flan layer)
• Flan layer:
• 1 can (14 ounce) sweetened condensed milk 
• 2 tablespoons freeze-dried berry powder
• ¾ cup milk
• ¼ cup raspberry puree
• 3 egg yolks
• 3 whole eggs
• Optional garnish: Freshly whipped cream

1. Make berry puree: Set fine mesh sieve over medium bowl. Add 2 baskets of raspberries. Smash berries with wooden spoon to release juice. Scrape smashed berries through sieve, forcing puree into bowl. This may take several minutes. Lightly tap sieve on rim of bowl to help puree release from sieve. With silicone spatula, scrape berry puree from underside of sieve. Discard seeds. Stir in sugar to taste and optional liqueur, if using. Set puree aside. Puree can be made up to 2 days ahead, stored in fridge, tightly covered.
2. Make cake layer: Preheat oven to 350◦ F. Begin heating water. In mixing bowl, beat dry cake mix, water, oil, and 3 egg whites for 30 seconds on low speed. Scrape sides of bowl and beat on medium speed for 2 minutes, scraping bowl as needed. Scrape batter into prepared Bundt pan. Set aside.
3. Make flan layer: In electric blender, add sweetened condensed milk, berry powder, milk, berry puree, 3 egg yolks and 3 eggs. Cover and blend at low speed for 30 seconds. Scrape sides of blender, replace lid and blend at medium speed until smooth, about 1 minute more. Slowly pour flan mixture over cake batter. Flan mixture may sink into cake batter but will separate into distinct layers during baking. Do not stir. Spray a piece of foil with cooking spray and with sprayed side down, tightly cover Bundt pan.
4. Pull out oven rack a little bit and place roasting pan on rack. Set covered Bundt pan in roaster. Carefully pour hot water around Bundt pan, to a depth of 1 inch. Take care to not get water in Bundt pan. Carefully push oven rack in and bake until tester inserted into cake comes out clean, 1 to 1 ¼ hours. Remove from water bath and remove foil. Cool on rack for 1 hour, then chill for 2 hours. 
5. Loosen edges of pan with thin knife. Place rimmed serving plate upside down over Bundt pan. Holding serving plate and Bundt pan together securely, flip over and remove pan. At this point, cake can be chilled up to 2 days before serving. However, plastic wrap may spoil the look of the delicate flan layer, so covering cake with a large upside-down mixing bowl or plastic cake cover from a bakery cake is advised. 
6. To serve: remove whatever is covering the cake. Stir reserved raspberry puree and pour around cake. Scatter raspberries from remaining basket over and around cake. Serve in smallish portions, topped with whipped cream, if desired. Chill leftovers promptly.
7. Strawberry Flan Bundt Cake Variation: Use 3 baskets of ripe strawberries in place of raspberries. In medium bowl, mash 2 baskets of strawberries with sugar and either let sit at room temperature for an hour or microwave for about a minute. If you don’t like seeds, push through the sieve as described in step #1 or if you don’t mind seeds, puree in blender until uniformly smooth. Use ¼ cup puree in flan mixture, as in step#3, reserving the remaining puree for serving, as in step #6. To serve, slice remaining basket of strawberries and toss with an additional tablespoon of sugar or to taste and scatter over and around flan cake. 
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​Above: Peggy and Kristin, at one of the Hidden Valley String Orchestra receptions, Suzi and Kristin, at the first Biscuit-Off! Competition, mini pretzel bun turkey sandwiches, the famous mac & cheese, and caramelized onion turnovers with sesame seed-onion topping
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​If you cook with people for a length of time, it will become clear whether they tend towards the savory food flavors or the sweet. Are they potato chip snackers or cookie cravers? No one must choose between the two, thank heavens, but folks tend to gravitate to one or the other.
While bakers like Suzi and I choose the sweetness of cookies and cakes, our catering partner, Kristin, is the chief of Team Savory. She can always be relied on for gorgeous soups, delicate yet memorable sandwiches, and entrees that are on everyone’s lists of perennial favorites. Her shepherd’s pie and macaroni and cheese are nothing short of legendary. 
For afternoon tea menus, we try to balance the sweet and savory items to achieve a pleasing whole. Previously, I used to favor the sweet side of the menus simply because I enjoyed creating the miniature jewel-like fancies that crown the top of the 3-tiered server. That said, the older I get, the less I want to eat so many sweets and would rather graze the savory course. When going out for afternoon tea, we’ve tended to take most of the sweets “to go” as we have eaten more of the scones and sandwiches. I am recognizing the deep contributions of our Team Savory.
 Moving forward in tea menu planning, we’ll be looking for ways to beef up, pardon the pun, our savory offerings. One easy way to get more umami into our menus is to add a savory scone. Even sweet scone aficionados find these scones delicious and now count them on their list of favorites. A wonderful intersection of sweet and savory happens when jalapeno jelly is served with them. 
Here at My Tea Planner, we have many recipes at all skill levels for sweet and savory foods that will enliven your tea menus and spark your imagination. As we celebrate Saint Patrick’s Day in March, check out our proposed Irish-American menu here, St. Patrick's Day menu and browse our sandwich, savory tart, salad, and spread recipes. 
In preparing for this blog, I came up with a list of foods that could be modified or miniaturized to fit into a tea menu with the thought that I would do some recipe testing and photos of any good ones. My guiding thought was, would Team Savory approve of this dish? With that in mind, here is my rough list: miniature British pork pies, small empanadas or samosas, Scotch eggs made from quail eggs, cheese and cornichon sandwiches, and individual shepherd’s pies. 
However, before I could launch my testing project, I got the news that our captain of Team Savory, Miss Kristin, will be departing Northern California for the east coast. I’m glad we don’t have any big tea parties scheduled as it will be impossible to replace her. While we are so happy that she is starting a brand-new adventure, she will be sorely missed during fun catering times and all the other extremely fun times between tea parties. From everyone on Teams Savory & Sweet, at Dancing Starfish Ranch, and all the friends in NorCal, we wish Kristin bon voyage!

Love & Chocolate
 
Chocolate. Love. Chocolate. Love. Chocolate. Love. Chocolate. Love. Chocolate. 
Christmas really does slide right into St. Valentine’s Day for me. The big holiday season that starts with Thanksgiving turns to early birthday season then January which turns into late birthday season which goes until Valentine’s Day, whew! I try to have a month or so in which I work on my yearly V-Day art projects, create some new work, frame some old work, and play with some new chocolate desserts.
Chocolate lends itself to celebrations of love. Chocolate melts at body temperature which makes it extremely pleasant to eat, and dark chocolate releases chemicals in the brain that makes you feel happy, even mimicking the feeling of falling in love. A box of high-quality dark chocolates is one traditional gift that is science-approved as well as delicious. 
As a baker, I’m drawn to miniature chocolate desserts, heart-shaped cookies, and creamy mousses. I’m not usually a candy maker; I leave that to Suzi and our good friends at See’s Candies. But after Christmas, I was left with a huge jar of maraschino cherries and lots of white chocolate. That lead me to make white chocolate fudge. Since I am not a big fan of maraschino cherries, I made two batches, one with dried cherries and toasted pecans for home and one batch with toasted almonds and chopped maraschino cherries to send to Rose, in Hawaii. The dried cherry batch was yummy and cut perfectly to package in little gift boxes. However, the batch with the maraschino cherries oozed cherry goo when it was cut. I surmised that by the time it arrived in Hawaii, it would have become a sticky mess. It did taste delicious, though, and it seemed a shame to waste it.
I mused on it for a few days, the sticky fudge well-wrapped in plastic wrap in the refrigerator. Though I had drained the maraschino cherries overnight in a sieve and patted them with paper towels, I probably did not dry them enough. If doing it again, I would cut the cherries in half and lay them out on paper towels, cut side down and pat dry with more paper towels.
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My next thought was that baking the fudge into a batter could also solve the stickiness problem. It was so pretty to look at, it seemed a shame to hide it inside a cupcake or other solid batter. I hit on the idea of making it the center layer of a multi-layered dessert: dark chocolate cookie-like bottom, a thick center layer of the fudge, and a brownie top. 

Since I wasn’t thinking ahead to Valentine’s Day heart shapes yet, I figured making them in the 2” removable bottom cheesecake pans would be just the right size and easier to get out of the pan, if the fudge layer stuck to the sides.
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I rolled out the chocolate crust and cut it with a 2” round cutter and fit it into the bottom of the wells. Next, I cut out the fudge with the same cutter and put one round on top of each crust, pressing down gently to make sure there were no air pockets. Finally, I made a half batch of brownie batter and spooned about 2 tablespoons over the fudge, smoothing the tops. Though I sprayed the pan with baking spray, they were difficult to remove. Making them in a pan and cutting afterward would be a much better way to go. A little bit of pink glaze finished them off nicely. 
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In later versions, I baked the crust-fudge-brownie desserts in an 8” by 8” square pan, cutting them after they were well chilled. This made a nice, clean cut. My friend Polly saw the first batch with the pink glaze and christened them Fudge Buttons, so I added two dots to the above version. The hearts won the tic-tac-toe game above, but they all taste good.
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I have written all the recipes you need to make these decadent desserts as well as a suggested timetable plan to make them in manageable steps. Separately, the three recipes are good to have on hand when you want to make a simple batch of white chocolate fudge, a small batch of brownies, or have a reliable chocolate crust recipe. Either way, I hope you can get some chocolate into your St. Valentine’s Day this year and every year. As my grade school teachers taught us, make sure to give a valentine to everyone, so no one feels left out. Still pretty good advice, but if you’re not up to that, a little chocolate for everyone is a great substitute. 

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Happy Valentine’s Day All!

2023 St. Valentine’s Day display featuring my favorite cherry photograph, by Paul Burkholder. Other valentine collages and painting by me. Peggy Sue gifted me with the cool arrow dish. The found metal cog arch is a gift from Mr. Vazquez, who knows how much I love weird metal stuff. And I don’t want to brag, but check out my new thermostat!
 

Makes 8” by 8” pan
Special equipment: microwave-safe mixing bowl, silicone spatula, 8” by 8” pan, lined with parchment or foil, cutting board, sharp chef’s knife or small circle and/or heart-shaped cutters

• 3 cups white chocolate chips or 18 ounces chopped white chocolate or white candy melts
• 1 can (14 ounces) sweetened, condensed milk
• 2 tablespoons butter
• ¼ teaspoon almond extract, if desired
• 1 to 2 cups chopped, toasted nuts
• 1 cup dried cherries, roughly chopped if large 
• or 1 cup maraschino cherries, halved, drained, and patted very dry 
  
  

1. In microwave-safe bowl, combine white chocolate, condensed milk, and butter. Microwave for 1 minute and stir. Continue to microwave at 30 second intervals, stirring each time, until mixture is melted and smooth. 
2. Stir in optional almond extract. Fold in nuts and cherries. 
3. Turn into prepared pan, smoothing top. Chill until cool, about 3 hours.
4. Turn out of pan and remove parchment paper. With chef’s knife, cut into 1” squares or use cookie cutters to cut into heart shapes and/or circles. 
5. Store at room temperature, tightly wrapped, for up to a week or chilled for up to a month.

​This a very versatile recipe to have in your recipe box. It is very chocolatey and is easy to handle. It can be used as the crust for cream pies or cheesecakes or as a base for cookie bars. Any leftover dough can be rolled out and baked as chocolate wafer cookies. 

Makes 9” pie crust
Special equipment: mixing bowl and pastry blender or food processor and scraper, plastic wrap or waxed paper, rolling pin, pie pan, small knife, fork

Preheat oven to 400 degrees F, in step #3

• 1 cup flour
• 1/3 cup cocoa
• ¼ cup sugar
• ½ cup (1 stick) butter, cut into large pieces and chilled
• 1 teaspoon vanilla
• 2 tablespoons cold water 

1. In mixer bowl or food processor, combine flour, cocoa, and sugar until mixed. Cut in butter until mixture is in pea-sized chunks. Add vanilla and cold water and mix until a rough dough is formed. 
2. On sheet of plastic wrap, pat dough into a circle. Wrap and chill for 20 minutes or up to 2 days.
3. Remove dough from fridge and unwrap. Roll into a roughly 12” circle between pieces of plastic wrap or waxed paper to a thickness of about 1/8” to ¼”. Fit crust into pan and trim edges. Prick bottom of crust with fork. Chill for 15 minutes. Preheat oven to 400 degrees F.
4. Bake in preheated oven for 10 to 12 minutes or until crust feels set. Cool completely before filling.

Makes thin brownies in an 8” by 8” pan or standard thick brownies in a loaf pan or similar pan
Special equipment: microwave-safe mixing bowl, silicone spatula, mixing bowl, sieve or sifter, wooden spoon, baking pan, sprayed with baking spray, cooling rack

Preheat oven to 350 degrees F

• ½ cup (1 stick) butter, cut into large chunks
• 4 ounces semi-sweet chocolate, chopped or ¾ cup chocolate chips
• ¾ cup plus 2 tablespoons flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup brown sugar, lightly packed
• 1 teaspoon vanilla
• 2 eggs

 

1. In microwave-safe mixing bowl, melt butter and chopped chocolate in microwave in 30 second intervals, stirring between heating. Stir until smooth.
2. Sieve flour, baking powder, and salt into mixing bowl. Set aside.
3. Using wooden spoon, stir brown sugar into chocolate mixture. Stir in vanilla and eggs. Stir just until smooth.
4. Scrape into prepared pan and bake for 15 to 20 minutes, in 8” by 8” pan or 20 to 25 minutes in loaf pan. Cool in pan on cooling rack. Cut into squares. Brownies keep, tightly wrapped, at room temperature for a day or two. Freeze for longer storage.
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Suggested Timeline: 

• Make fudge, anytime from 3 hours to one week ahead.
• Make pie crust dough from 1 hour to 2 days ahead.
• On serving day, make the brownie batter, up to 30 minutes ahead.
• Assemble as directed below.
• Best served day they are made.

 

Makes one 8" by 8” pan

Preheat oven to 350 degrees F

Special equipment: cutting board, rolling pin, small knife, 8” by 8” square pan, lined with parchment paper or foil, silicone spatula, cooling rack, chef’s knife to cut into squares or small circle and/or heart-shaped cutters

• 1 recipe Simple White Chocolate Fudge, cooked, chilled, and uncut
• 1 recipe Chocolate Pie Crust dough, chilled
• 1 recipe Ghirardelli Brownie Half Recipe, made up to Step #3 (uncooked batter)
• 1 recipe Basic powdered Sugar Glaze

 

1. Turn out fudge onto a cutting board. Peel off parchment paper. Set aside.
2. Roll out pie dough to a thickness of about 1/8” to ¼” trim to fit into bottom of prepared 8” by 8” pan. (Keep scraps to bake into wafers, if desired.)
3. Fit fudge slab on top of pie dough, pressing lightly to nestle into the corners. 
4. Spread brownie batter over top of fudge with spatula. Bake for 30 to 35 minutes or until center is firm to the touch and completely set. These need to be baked longer than traditional chewy brownies in order to make clean cuts with knife or cutter.
5. Cool on rack until completely cooled then chill for 2 to 3 hours until very firm. Turn out unto cutting board. Peel off parchment paper. If cutting into squares, glaze thinly with basic powdered sugar glaze. Chill until glaze is firm then cut into squares with chef’s knife. (If using cookie cutters, cut out circles and/or hearts then glaze each one with basic powdered sugar glaze.)
6. Serve immediately or store in air-tight container. Best served the day they are baked but can be kept chilled for a day or two. I would not recommend freezing them.

​Variation: If cutting into shapes, there will be leftover cut pieces and crumbs. These can be put into a food processor and lightly pulsed a few times to make sticky crumbs. These can be formed into balls by hand to make truffles or cake balls. Use small lollipop sticks to make cake pops. Chill balls until firm. Roll truffles in chopped, toasted nuts or cocoa. Cake pops can be dipped in basic powdered sugar glaze, setting on a rack to dry. Chill truffles or cake balls until serving time.

​In a mixing bowl, stir 3 tablespoons water into powdered sugar. Stir in more water, if needed. Color with drops of pink or red food color until desired shade of pink is reached. I like to make a fairly stiff glaze, then melt slightly in the microwave. The goal is to have the glaze set up and dry to the touch, when served. 
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​Tips and Step-by-Step Photos of Basic American-Style Scones
Scones are a much beloved and anticipated feature of British afternoon tea. The rise of the British Empire spread afternoon tea traditions the world over. A scone in New Zealand may be similar to a scone in Scotland or India. In America, we have done our American thing with making scones larger and having more additions and flavors and glazes. British scones are of a modest size, dark golden on the top, and usually round. Inclusions, if any, are currants or raisins. The ratio of flour to fat is lower and eggs may or may not be added. The common British practice of generously topping scones with clotted cream and preserves or lemon curd may explain why plainer scones are preferred.
To confuse us even more, recipes naturally grow and adapt to local tastes and conditions. We may think we are making grandma’s recipe but the ingredients she may have used are no longer available or have been replaced with more modern ingredients. In Britain, two devastating world wars inflicted food shortages that affected what was possible and popular. Scones, as are other tea time treats such as soda bread, shortbread, and crumpets, are made from pantry staples that most cooks would have on hand. 
Sometimes, I hear people speak of scones in a dismissive way as dry or hard, and indeed texture is a key factor in a proper scone. As I was taught, the ideal texture of American scones was almost like shale in its layered structure, not cakey or overly dense. Scones are not muffins. If the scones found in coffee shops around the country suffer from a seeming dryness, it’s probably because they are stale. Scones should be freshly baked as close to the time of serving as possible. Many seasoned hostesses, such as Rose, put the scones in the oven as the first guests are arriving, ensuring warm scones as soon as guests are seated.
Having baked for large afternoon tea catering jobs, I learned to make the scone dough, shape and cut into wedges or rounds, then freeze the scones before they are baked. They are transported still frozen then placed on baking sheets to be baked without defrosting. Depending on the size of the scone (I tend to make tea scones fairly small) the baking time increases by only a few minutes. This method enables hostesses to have freshly baked scones ready anytime. Contrary to what you might think, this actually improves the texture of the finished product. 
I’ve photographed each step of the scone-making process, from gathering ingredients right through to baking. When teaching baking, I find that if students bake several batches very soon after learning, the retained information becomes part of their baking repertoire. I highly recommend making a date with yourself once or twice a week to practice your scone skills until you feel very comfortable with the process. Scones freeze very well, baked or unbaked, so you never have to worry about having too many scones around. 
Equipment: mixing bowl, sieve or sifter, pastry blender or table knife, fork, pastry marble or clean work surface, bench scraper or chef’s knife, pastry brush, baking sheet lined with parchment paper, cooling rack
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​Step 1: Gather your ingredients. For these photos, we are using cold butter, cut into chunks, flour, sugar, baking powder, baking soda, salt, and buttermilk. Pastry blender and fork are at the ready. If you are working in a hot kitchen, don’t hesitate to pop the dish of butter into the fridge to keep chilled. Full disclosure: I only do this kind of ingredient setup when I am teaching or taking photos. Normally, I would get all my dry ingredients out and measure directly into the sieve. I put away each dry ingredient as I use it so I will know I already added it.   

Step 2: Sift dry ingredients into a mixing bowl. 
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​Step 3: Add chilled butter to dry ingredients and cut in with pastry blender.     
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Cut the butter into the flour until the biggest chunks are about the size of small peas and the smallest chunks look like cornmeal. The variation in butter size is what gives the scones the layers.
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Step 4: Switching to fork, stir the buttermilk into the flour and butter mixture. Toss together gently, almost like folding egg whites. Your dough should be a 
shaggy mass, like this:
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Step 5: Turn dough onto a clean surface. (I’m using a pastry marble which helps to keep dough cold but a wooden board or smooth counter is fine.) Pat into a rough circle. Add a bit more flour if dough is sticking. 
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​Step 6: Pat the dough about an inch thick and about 6 or 7 inches across. Using a large sharp knife (such as a chef’s knife) or preferably a bench scraper, cut into four quarters, then slice each quarter into three small wedges, making twelve mini scones.
 

 
Step 7: Brush tops with cream or egg wash. Sprinkle with sugar, if desired.
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Step 8: Bake in a preheated 400 degree oven on parchment-lined baking sheet until scones are golden brown. Cool briefly on cooling rack and serve warm or at room temperature.
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​I hope these detailed photos help answer any scone questions you may have had. We at My Tea Planner offer several free scone recipes with which you can practice and expand your deepening scone skills. You can also search our website for recipes for scone toppings such as quick clotted cream, lemon curd, and various jams, chutneys, and preserves. 

​I do love the chilly part of the year, with the bundling up in cozy sweaters, hats, and tartan plaids. Warm beverages of every description seem much more delicious and downright necessary to a festive and happy existence. Like the rest of the year, we drink and serve coffee and tea daily but now feel the urge to simmer some apple cider on the stove with a few sticks of cinnamon, making the house smell magical or make an evening hot toddy or hot buttered rum. The easiest toddy is simply a little honey or brown sugar stirred into a mug of boiling water to which you add a squirt of lemon or orange and the brown liquor of your choice. I like spiced rum but whiskey or bourbon work perfectly. Feel free to stir with a cinnamon stick or throw in a piece of candied ginger. All us ginger lovers need to check out Rose’s December blog in which she celebrates the warming spice in all its many uses. Here’s a recipe for a batch of rum butter so you can make hot buttered rums whenever the mood strikes: https://www.foodnetwork.com/recipes/rachael-ray/hot-buttered-rum-recipe-1943195.ampThe batter lasts all season in the fridge.
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At the Lincoln, California, historical museum, where my friend Merlina and I ducked in before our tea reservations, I spotted this adorable Scottie calendar page from 1938. Luckily, he was in the little gift shop of the museum and I was able to take him home. I’ve always had a weakness for Scottie dogs and their white counterparts, West Highland Terriers or Westies, as they’re known. I was gifted with a dear old Scottie toy dog who had seen better days years ago. He’s resided in my china cabinet, behind glass doors, keeping him safe from dust and little fingers. But with the new Scottie in mind, I decided to make them the stars of my holiday display. (See photos of our wonderful afternoon tea at the Tea Nook in Lincoln, at the end of the blog.)
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What could be cuter than a whole string of Westies and Scotties made from long-lasting flour and salt craft dough? A staple of children’s craft projects, salt dough is a cheap and easy modeling medium that anyone can do. Salt dough Christmas tree ornaments are a time-honored Mom gift that with a little extra work, could be made into ornaments not only a mother could love. I found a recipe online that uses ground cinnamon for part of the dry ingredients which makes them smell spicy good, too. However, the recipe calls for ¾ CUP of cinnamon which I did not have in stock. Instead, I mixed up a lot of my “elderly" baking spices including allspice, nutmeg, mace, and some cinnamon. It made a lovely, very holiday aroma. If you are making several batches of the spiced dough, Costco would be a great place to purchase large amounts of ground spice.
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Salt dough Scotties in the oven, at low temperature. The recipe recommends turning them over during baking. You can see the salt rising to the top, as the recipe predicts. Remember to cut the holes cleanly, if you plan to hang them on the tree.
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Here are my Westies and Scotties,  sprinkled with the appropriately colored glitters. The Westies have their eyes already glued on. You can buy googly eyes, but I used map pins, with the pin part clipped off with wire cutters. Next, I made the Scotties white map pin eyes. When the eyes were securely glued on, I put narrow plaid ribbon “collars" on them. I am not normally a hot glue gal, but hot glue would have speeded up that process immensely. 
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I attached the Westies and Scotties to a felted garland and hung it with a strand of red ball fringe and a hand-made felt swag from an art buddy of mine. I love how they look hanging together.

Though it was very fun making Scotties that can be enjoyed from year to year, I felt we needed some sugar cookie dogs that could be eaten with a nice cup of tea or gifted in a sweet cookie tin. My December 2018 blog features Suzi’s sugar cookie recipe which is tasty and reliable. It is my go-to cookie recipe whenever I want a cut-out cookie. You can always bring up our past blogs by searching our website or click here for Suzi’s recipe: http://www.myteaplanner.com/cakes-and-tea---kathleens-blog/archives/12-2018 There are several good holiday cookie recipes there and many, many more on the website. 
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The Tea Nook, Lincoln,  California
My dear friend, Merlina, moved to Lincoln, near Sacramento and found a sweet little tea shop in the historic downtown. We spent a delightful afternoon in early November, savoring the traditional three tiered serving tray filled with scones, freshly made sandwiches, and petite, seasonal pastries. Velvety pumpkin soup in a little tea cup started off our tea meal, alongside a very fresh and light tomato quiche. The food was excellent and served by our hostess who was perfectly attentive and kept our teapots filled. It was such a lovely afternoon, thank you so much, Merlina! It is worth a special journey to have tea in this little jewel. Do make reservations in advance, as it fills up quickly.

• Find The Tea Nook on Facebook and Yelp