It is ages since I saw you, now let me think, oh yes when we had the garden party. Do you remember my firework tree, he he. What about all the apple blossom, that has fruited wonderfully and I have made stacks of jams and jellies and masses of apple sauce. Yes of course I will find you a jar or three to take home, I might be persuaded to rootle out a jar of mincemeat as well, it wont be long you know before we will be up to our armpits in mince pies and sausage rolls.
Here it is, oops I have chopped the top off the sponge cake, let me have another try.
Mini quiches, so much easier than a slice to handle, no forks needed.
Cinnamon and Apple Cake, just the job for a chilly afternoon, I may warm a slice up and have some cream with it, naughty but nice.
Norfolk Shortcakes, Grannies recipe, just for old times sake.
Yes there are plenty of scones with butter and jam, and the cream is in the fridge.
A single crust apple pie, I could not just bin the extra pastry and I've plenty of apples, you can take that home if you want.
I hope that you have had enough to eat, if not there is plenty more where that came from, I always bake too much. It takes me back to when I was a little girl, Sunday morning in the kitchen with Granny baking up a storm. We would start early and finish just in time for dinner at 12.00 on the dot.
Any way I better see you on your way, you have a drive home and the weather report is for high winds, watch out for tree branches and dustbin lids.
Don't worry about the washing up, Fran and I will get through that in no time.
Thank you for coming, don't be a stranger drop in when ever you like. TTFN Pam
I just love the single crust apple pie, thanks, it was delicious with the cream.
ReplyDeleteJoy xx
I am glad you liked it, some times I sprinkle some sliced almonds in or a few sultanas. It is lush with walnuts and a spoonful of plum jam but the walnuts are too wet to shell, I have plenty drying off. Pam
DeleteOh the apple & cinnamon cake heated with cream please - do you have clotted cream ? I hope so !
ReplyDeletePerfect for this blustery showery day after a dog walk, thank you !
I nearly always have clotted cream, I like it with scones, cake, puddings, treacle tart and just on a spoon.
DeleteWhat a lovely spread. I've Not had Norfolk shortcake before so I will try some of that. Love the pattern on the tea set.
ReplyDeleteCarolx
That was part of a bargain that I found on Lobay, I was fed up with my everyday white china. Plus as a bonus the dinner plates are smaller so we have cut down on food without noticing. Pam
DeleteNorfolk shortcake for me too and may I have the recipe to take home? Tea please, thanks Fran. I say, you have been busy. Such a lot to make when apples come all at once. These quiches are great - no balancing act here. Thank you so much for the wonderful spread. There's plenty here for all your visitors.
ReplyDeleteLove from Mum
xx
It is very simple Mum, just shortcrust pastry rolled out, a little buttery stuff dabbed on over 2/3, just like making flaky pastry, a sprinkle of sugar and another of dried fruit, I used sultanas. fold the naked bit up over 1/2 the fruited bit then fold over again to trap the fruit and sugar inside. Roll out so you can just see the shape of the fruit without breaking the surface. Mark with criss cross lines, brush with milk and sprinkle a little sugar. Cut as small or big as you like and bake at 190c till golden, mine were small and took about 18 minutes.
DeleteHello Pam
ReplyDeleteNice to meet you :-) I've popped over from Mum's tea party and I'm glad I did ....what a spread!! It's difficult to decide where to start ....I am very partial to quiches so those mini ones are very tempting ....but then there is the apple & cinnamon cake...with clotted cream...oh! joy of joys...its years since I've had clotted cream. Just impossible to get here. One moment please.......searching for me hankie.....drooling!!! I'd just best start with a nice cup of tea in your Silver Maple china and think about it!
I'm about to brew up the hot chocolate and "churros" are piping hot if you'd like to call in. :-)
keep well
Amanda :-)
Ooooh Churros and chocolate, do you slip a smidgeon of chilli in, I don't make them often but when I do we pig out, big style.
DeleteNever tried it with chilli Pam...will have to :-)
DeleteCan you send some round please, as I am watching Sunday football? ;-)
ReplyDeleteThis has been fun! I feel properly stuffed and yet won't gain an ounce! Have a great week!
ReplyDeleteWow, Pam, what a lot of work and fun you put into your tea. I'll have tea, with a little milk, quiche, and that apple pie! Oooooh, yum! What a feast we have had today. It's been such fun. I'll stop by to see you again. xxoo. JO
ReplyDeleteYour teatime spread looks wonderful and such pretty china. It takes me back to the teas my mum would prepare every Sunday. How we found the room for it all only a few hours after having a full roast dinner I'll never know, but then we always had hollow legs in our family.
ReplyDeleteThank you for a lovely tea. Sunday is the only day of the week we have "proper tea" in our house. Great not having to wash up.
ReplyDeleteThanks Fran,I'll have a steaming hot cup of coffee please...it's blowing up a storm so I want to get back home to Canada ASAP,but not before I try some Norfolk shortcakes!
ReplyDeleteJane x
Hi there Pam,
ReplyDeleteSorry I am late (not unusual for me) but to be fair I have been working today (yippee) and it looks like there will be some leftovers for me. I am not fussy, but it all looks lovely, I can almost see the steamy tea pot!
I haven't run out of food in living memory, there is always plenty to go round.
DeleteGosh I'm even later than Alison and I missed it all. I have been busy battening down hatches down on the coast here and hoping it will all disappear before tomorrow as we are going to visit baby grandaughter in Leeds. We will get there even if I have to move the fallen trees personally. Pity I didn't manage to pick up a couple of those lovely quiches. They would make good "sitting in the queue" food on the motorway.
ReplyDeleteOh yum yum everything looks beautiful. What is that Norfolk shortcakes, do you have a recipe. Now Im feeling peckish
ReplyDeleteNorfolk shortcakes are made with shortcrust pastry, half fat to plain flour, an equal mixture of lard and butter. Roll it out and cover 2/3 with dabbed butter, just like flaky pastry, sprinkle that with sugar and sultanas or currants. fold up the naked end halfway then fold up again to cover the fruit. press down and roll out a bit just to see the shape of the fruit, mark with criss cross lines, brush with milk, sprinkle of sugar and cut into pieces, bake at 400 f or 190 c till golden, around 20 - 30 minutes depending on size.
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