Saturday, April 30, 2011

Pottery Love

I heart Longaberger pottery. This photo in a previous Longaberger WishList is stunning.

Today is the last day to order pottery at 20% off. 

I am so tempted to purchase the Cake Pedestal Plate.

The Measuring Cups.

Along with a 9x13 Baking Dish.

Oh, what shall I do?

Friday, April 22, 2011


You take for granted lots of stuff. 

People, of course. That is a given.

But foods that were always around and then you move 
and they are not common any more.

Lemons are one of those things for me. Silly. Lemons. 

You get used to using limes. 

But when the delivery of lemons hit the local grocery out. 

Lemon Meringue Pie. Lemon Bars.

Tonight I made Lemon-Poppy Seed Tea Cake.

So good that I have to share the recipe. 

I picked it up over a year ago at Central Market in Shoreline, WA. 
I love and dream of Central Market often. 
There is another location in Mill Creek. Both are great. 
Oh, and I can't forget the first location in Poulsbo.

Here is the recipe. It is a keeper. 
I used my retired Longaberger Fluted Pan 
but two loaf pans would be great too.

Central Market's Lemon-Poppy Seed Tea Cake

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • Zest and juice of 2 large lemons
  • 4 large eggs
  • 3/4 cup whole milk
  • 1/4 cup sour cream
  • 2 tablespoons poppy seeds
  • 1/4 cup powdered sugar (or more to taste)
  • Butter and flour two 9x5x3-inch loaf pans.
  • Preheat oven to 325 degrees F.
  • Combine flour, baking powder and salt in a mixing bowl and whisk to combine.
  • Using a stand mixer or hand mixer, beat butter, sugar and zest until light & fluffy.
  • Add eggs, one at a time, fully incorporating each egg before adding next.
  • Whisk together milk, sour cream, poppy seeds and 2 tablespoons lemon juice.
  • With mixer on low speed, add flour in thirds, then add half of milk, alternating so that first and last additions are flour. Fully incorporate each addition before adding next (flour, milk, flour, milk, flour).
  • Pour into prepared pans.
  • Bake until a toothpick inserted in center comes out clean, about 1 hour.
  • Cool for 10-15 minutes, then remove from pans.
  • Stir together remaining lemon juice and powdered sugar (adjust sugar to taste).
  • Poke top of cake all over with a skewer or cake tester.
  • Brush with glaze.
  • Cake keeps at room temperature for 2-3 days, or wrapped well and frozen for 1 month.

Tuesday, April 19, 2011

Longaberger Pottery. Sigh...

I am a huge fan of Longaberger. Baskets and Pottery. 
Yes, it is true. 

There is a big special TODAY. 9x13 Baking Dish for $17 (+sh/tax). 

It is only for the PINK version. 

But still, Longaberger 9x13 for $17 ? 

I do need another 9x13.
 One 9x13 just isn't enough. 

What is a girl to do?

Saturday, April 16, 2011

Procrastinating by Cooking and Baking.

I am supposed to be learning how to hand piece. 

And it seems that I really don't want to learn it today. 

So instead, I made soup and savory scones. 

But not just soup and scones. 

Delicious Broccoli Soup and delicious Bacon-Cheddar-Scallion/Chive Scones. 


Broccoli Soup
4 TBSP butter
1/4 lb of bacon
16 oz broccoli, frozen or fresh
1 carrot, chopped
1 onion, chopped
2 garlic cloves, chopped
2 green onions, chopped
1 tsp thyme
1/4 cup dry white wine
4 (14.5 oz) canned chicken broth, but homemade would be even better
1/4 or 1/2 lb of extra sharp white cheddar cheese, cubed
2 cups milk
1 TBSP garlic powder

In a stockpot, melt butter and cook bacon until crispy. 
Remove bacon - crumble reserve for topping for soup. 
Add onion, carrot, garlic. Cook until softened. 
Deglaze with white wine.  Add broccoli. Cook 2 minutes. 
Add chicken broth. Simmer 15 min or until broccoli is tender. 

Remove from heat. Puree in blender, in batches. 
(If you have a emulsion stick/hand blender, you can use it right in the stock pot.) 
Return soup to stockpot and simmer. Add milk, cheese and garlic powder.  
Simmer about 20 minutes. Done. 
You can add that bacon from earlier, if you haven't munched it already.

Here is the link for those awesome savory scones. I love King Arthur Flour.

Now, go have a rainy day. Or have friends over for lunch and some hand stitching.

Wednesday, April 13, 2011

I'm Back

Took a long break from blogging. 

Guess, I didn't have much to say.

 But I did get a quilt top sewn.

It is the first completed top in the Girlfriend Challenge. 

We picked a pattern and we had to only use fabrics from our stash. 

No purchasing allowed! 

It isn't a big quilt, just a small lap sized quilt.

I am happy with the results.

What is up next ? 

I have a scrappy quilt in pieces on my sewing table. 

Years ago my sewing group did a flying geese tutorial and swap. 

I have had over 200 geese waiting for something to become. 

Over the weekend I started the scrappy project. 

Pictures to come, I promise.