Happy Easter!

Happy Easter Tea Friends!

The head that once was crowned with thorns 
Is crowned with glory now. ~Thomas Kelley


The resurrection gives my life meaning and direction and the opportunity to start over no matter what my circumstances. ~Robert Flatt

Hope you all have a Blessed Easter! He has Risen! 

Birthday Central Station

It has been Birthday Central Station here this past week!! Last Tuesday we celebrated my Grandma's Birthday; Friday, Zachary turned 18!! And then today Chase turns 20!!!  

Today we wanted to share with you a picture of my grandmother Maxine's cake stand! It was given to her as a wedding present. It is over 50 years old and has held a lot of cakes on it over the years! 

Including this weeks cakes...  
 Grandma Pauline's Lemon Cake: 

Zachary's Dark Chocolate cake: 

And Chase's BrownSugar Cake! Chase had a special visitor on his cake - Barney!! When Chase was 2 years old, he loved Barney! He also had a fondness for wedding cakes. Not sure if he liked the tiered cake or the people on top! So we just had to tease him! heehee

As you can see... we have a lot of cake over here! 
Would anyone like a piece! ;) 



Happy Spring


Look at this sweet bouquet of Daffodils that my Grandma brought me! She says they are a symbol of hope! Happy Spring!

"Springtime is the land awakening. 
 The March winds are the morning yawn." 
 ~Quoted by Lewis Grizzard in Kathy Sue Loudermilk, I Love You

Happy St. Patrick's Day!

Happy St. Patrick's Day to all of our Tea Friends!!! 
~ Donna, Miss Spenser and Family

Recipe: Eclair Cake

Hope you all had a nice weekend! We just finished up a busy weekend here at the tearoom. To treat ourselves for our hard work, Zachary (my 18 yr old brother)  and I baked an Eclair Cake this afternoon. We served it tonight to the family and our grandparents and it was a big hit! So I thought I'd share the recipe with you! Enjoy!! 

Chocolate Eclair Cake
Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs

Pudding Mixture: 
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk

1/2 Heavy Whipping Cream (Whip to top cake or you can use Cool Whip)


Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan. (Be sure to only grease lightly so that dough will stick to the side of the pan)  

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.  Bake for 25-30 minutes. Careful to check the crust - you don't want to overcook the crust, it should be golden. Remove from oven and let cool. (it's okay if it's bubbly)

While Crust is baking prepare Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. 

When the crust is completely cooled (to speed it up you can refrigerate as well) pour filling in. Top with the whipped Whipping Cream. I found if I put in it the freezer for about 10 minutes it was easier to spread on to of the pudding mixture. Refrigerator for 2 hours, then top with the Chocolate Sauce and keep refrigerated until ready to serve. 


Chocolate Sauce:
2 1-ounce squares unsweetened chocolate, melted
2 tsp light corn syrup 
2 tsp vanilla extract
3 T butter softened
1 1/2 powder sugar
3 T milk 

Combine the ingredients and beat until smooth. 

Keep refrigerated until ready to serve. I noticed when I served it, that it was best to cut the whole cake before serving any pieces. That way, the pudding doesn't slide out when you cut the rest of the cake. 

Bon Appetite! 

Irish Soda Bread


4 cups all-purpose flour 
4 tablespoons white sugar 
1 teaspoon baking soda 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/2 cup margarine, softened 
1 cup buttermilk 
1 egg 
1/4 cup butter, melted 
1/4 cup buttermilk 

Preheat oven to 375 degrees F. Lightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

*Note: We like to make a powder sugar glaze to top it with. We like sweets over here! :) 

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