Saturday, my husband, Ed and I attended the Prater family reunion in Eastern kentucky at the home of Robert Prater, the old home place of Rhodes & Luranna Ousley Prater (photo at left, son, Jackson below). A good time was had by all and we met lots of new cousins. The table looked like Thanksgiving dinner. I must say, I came away too ful! It was a pleasure to meet Robert, Beulah and Molly and all the rest. I collected names and mailing addresses and took family pictures, which I will post soon as developed. We are looking forward to the reunion again, next year!
Betty J
Welcome to SEASONS & TEA ON THE SUNPORCH at Belleayers Tea Parlor. Thank you for stopping by and leaving your comments. I'm looking forward to lots of fireside afternoons with you and Chad, our shih tzu on the porch.
Monday, September 13, 2010
Grandparents Day
Grandparents Day was fabulous! I hope all you grandparents had agreat day!
G-Grandmother, Betty J
G-Grandmother, Betty J
Wednesday, September 1, 2010
Belle Ayers Tea Guild
Belle Ayers Tea Guild ~
Join us for tea, parties, giveaways, sharing creations and ideas.
From fabulous tablescapes to delectable recipes.
To join:
1. Become a follower, if you aren't already.
(click on follow in top left of page).
2. Spread the word! Please post about this blog. Let the whole
world know about our Tea Guild and share our excitement.
3. Leave me a comment on this post.
Please! In your comment - leave me an e-mail address and
your blog name. You may send it to me in an e-mail if you wish.
I will automatically add you to our Tea Guild list.
Duchess Betty J
Join us for tea, parties, giveaways, sharing creations and ideas.
From fabulous tablescapes to delectable recipes.
To join:
1. Become a follower, if you aren't already.
(click on follow in top left of page).
2. Spread the word! Please post about this blog. Let the whole
world know about our Tea Guild and share our excitement.
3. Leave me a comment on this post.
Please! In your comment - leave me an e-mail address and
your blog name. You may send it to me in an e-mail if you wish.
I will automatically add you to our Tea Guild list.
Duchess Betty J
Friday, August 20, 2010
Taylor Leighton
All natural beauty. My daughter-in-law,
Lisa Beth loves photography and takes
many photos of her grandchildren.
Betty
Valentine Wedding
my friend, Barbara's house
during a two foot snow on
Valentines Day. This year
we celebrated our 25th
wedding anniversary.
Blue and White Dishes
Hummingbird Nest
idea what history would follow it. I hung it on our large
front porch and placed a glass top table under it. One
evening, while working with dried flowers at the table,
a humming bird came down twice and hovered above
the table, so close I could have touched it. I told my
husband, "It looks like she wants me to move!" Little
did I know she had built her nest behind the bottom of
this wreath. I didn't know until fall when I took the wreath
down, that she had built there. I'm thrilled to have had this
experience and it will never happen again. Next time, I will
know to move away. I've had the wreath out again this
year, in hopes that another hummingbird will take up
residency, but no luck.
30 Year Old Birdhouse
30 year old birdhouse found in a thrift store. Great find!Devine Birdhouses
Decorating schemes soar with these colorful shelters.
The notion of a cozy hose is as appealing to finches, robin and wrens as it is to you and your family. And birdhouses, whether designed to blend into their natural surroundings or provide a lively spot of color, double as decorative accents even indoors--with faux birds.
From the purely practical side a wooden box with a simple portal will do, but hanging a lovingly painted architectural folly shows off your romantic sense of style. Creating a one-of-a-kind masterpiece is easy. Store-bought houses can quickly be transformed with handcrafted upgrades--picket fences, weathervanes or shutters--or embellished with materials that reflect your passions.
Originally devised to attract songbirds to the garden, fanciful birdhouses strike a decorative note indoors or out. In the same way that a single rose is beautiful but an entire bouquet is bteathtaking, a solitary birdhouse is beguiling. Displaying a flock of these avian havens, however, makes any decorating scheme truly take flight.
TWICE AS NICE A garden bench makes the perfect roost for a spectacular blue and white duplex with a steeple penthouse.
OF A FEATHER Craft one-of-a-kind creations from architectural salvage and dollhouse supplies.
GO TO THE SOURCE
Looking for architecturally designed shelters that are as lovely as they are functional and species specific? One of our favorite purveyors is: songbirdgarden.com
Happy Birding!
Betty J
Honey Scones
Honey Scones, a light taste of honey and ginger flavor
these tender scones; nice with breakfast, as a lunchtime
treat or served with afternoon tea.
Makes 6 to 8 scones
Dough:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut into small pieces
1/4 cup honey
1/2 cup whipping (heavy) cream
these tender scones; nice with breakfast, as a lunchtime
treat or served with afternoon tea.
Makes 6 to 8 scones
Dough:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut into small pieces
1/4 cup honey
1/2 cup whipping (heavy) cream
Olive-Nut Spread
Olive-Nut Spread seems to be a Kentucky favorite, as
suggested by my friend, Barbara.
This recipe makes about 2 cups and is also good with
wheat crackers, celery sticks or thick slices of cucumber.
Recipe:
one 8 oz. package neufchatel or cream cheese
1/2 cup mayonnaise
1/2 cup chopped pecans
1 cup pemento-stuffed olives
Dash of black pepper or dash of red hot pepper sauce
(not both peppers)
Combine all ingredients in a food processor, mixing until
well combined. Store in refrigerator.
Use teapot cookie cutters to cut Hawaiian bread pieces.
Spread each tiny sandwich with Olive-Nut spread for
delightfully tasting finger sandwiches.
suggested by my friend, Barbara.
This recipe makes about 2 cups and is also good with
wheat crackers, celery sticks or thick slices of cucumber.
Recipe:
one 8 oz. package neufchatel or cream cheese
1/2 cup mayonnaise
1/2 cup chopped pecans
1 cup pemento-stuffed olives
Dash of black pepper or dash of red hot pepper sauce
(not both peppers)
Combine all ingredients in a food processor, mixing until
well combined. Store in refrigerator.
Use teapot cookie cutters to cut Hawaiian bread pieces.
Spread each tiny sandwich with Olive-Nut spread for
delightfully tasting finger sandwiches.
Friday, August 13, 2010
Dr. J. C. Ayer's Sarsaparilla
An advertisement from about the 1850s.
Tuesday, July 27, 2010
Orange Gingerbread Finger Sandwich Treat
Orange Gingerbread Finger Sandwich Treat
Makes 10 Finger Sandwich Treats
1 1/2 cups all-purpose flour
1 tablespoon Green Tea Orangerie Tea
1/2 cup sugar
1 teaspoon baking soda
1 teaspoonn ground ginger
1/2 teaspoon ground cinnamon
1/2 cup water
1/3 cup dark molasses
1/4 cup butter, melted
1 large egg
1/2 teaspoon vanilla extract
1 recipe Orangerie Creme Filling (recipe follows)
Garnish: orange zest
Makes 10 Finger Sandwich Treats
1 1/2 cups all-purpose flour
1 tablespoon Green Tea Orangerie Tea
1/2 cup sugar
1 teaspoon baking soda
1 teaspoonn ground ginger
1/2 teaspoon ground cinnamon
1/2 cup water
1/3 cup dark molasses
1/4 cup butter, melted
1 large egg
1/2 teaspoon vanilla extract
1 recipe Orangerie Creme Filling (recipe follows)
Garnish: orange zest
Friday, July 23, 2010
Chocolate Raspberry Tea Cake
Chocolate Raspberry Tea Cake
2 cups all purpose flour
1 tablespoon Chocolate Romance Tea
1 tablespoon Raspberry Fields Tea
2 teasp[oons baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup butter, softened
1/2 cup buttermilk
1/3 cup dark cocoa powder
2 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup boiling water
1 recipe Raspberry Fields Mousse
1 recipe Chocolate Romance Ganache
Garnish: fresh raspberries if desired
Preheat oven to 350 Degrees
Grease and flour (3) 6x2-inch cake pans
In medium bowl, combine flour, Chocolate
Romance Tea, Raspberry Fields Tea,
baking soda, and salt. In a large bowl,
combine sugar and butter. Using electric
mixer at medium speed, beat until creamy,
scraping bowl often. Add buttermilk, cocoa,
oil, eggs, and vanila extract; beat until smooth.
Reduce speed to low and gradually add flour
mixture, beating until moistened. Add boiling
water, and beat at medium speed until smooth.
Pour batter into prepared pans.
Bake 40 to 45 minutes, or until wooden tooth
pick inserted in center comes out clean; cool in
pans on wire racks 10 minutes. Remove from
pans and cool completely on wire racks.
To assemble, spread Raspberry Fields Mousse
on top of 1 cake layer and top with another cake
layer; repeat. Pour Chocolate Romance Ganache
over center of cake, allowing excess to cover
sides. Garnish with fresh raspberries if desired.
Raspberry Fields Mousse
2 tablespoons cold water
1 teaspoon unflavored gelatin
1/2 cup frozen raspberrys, thawed
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons Raspberry Fields Tea
1/2 cup heavy cream
In small, microwave-safe dish, combine
water and gelatin; let stand 5 minutes.
Microwave 1 minute. In container of blender,
puree raspberries and lemon juice; strain to
remove seeds. In medium saucepan, combine
raspberry puree, sugar and Raspberry Fields
Tea over medium heat. Stir occasionally,
until sugar dissolves, about 5 minutes. Stir in
dissolved gelatin. Remove from heat and chill
raspberry mixture 2 hours.
In medium bowl and using electric mixer at high
speed, beat cream until stiff peaks form. Add
raspberry mixture, beating 1 minute; chill 2 hours.
Chocolate Romance Ganache
1 1/4 cups heavy cream
2 tablespoons Raspberry Fields Tea
1/4 cup sugar
1/4 cup corn syrup
1 1/2 cups semisweet chocolate morsels
In medium saucepan over medium heat, combine
cream, Raspberry Fields Tea, sugar, and corn syrup,
stirring until sugar dissolves. Stir in chocolate until
melted. Cool slightly before use.
* Note: Chocolate Romance Tea and Raspberry
Fields Tea can be purchased from Betty Ayers, or (859) 687-0789
2 cups all purpose flour
1 tablespoon Chocolate Romance Tea
1 tablespoon Raspberry Fields Tea
2 teasp[oons baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup butter, softened
1/2 cup buttermilk
1/3 cup dark cocoa powder
2 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup boiling water
1 recipe Raspberry Fields Mousse
1 recipe Chocolate Romance Ganache
Garnish: fresh raspberries if desired
Preheat oven to 350 Degrees
Grease and flour (3) 6x2-inch cake pans
In medium bowl, combine flour, Chocolate
Romance Tea, Raspberry Fields Tea,
baking soda, and salt. In a large bowl,
combine sugar and butter. Using electric
mixer at medium speed, beat until creamy,
scraping bowl often. Add buttermilk, cocoa,
oil, eggs, and vanila extract; beat until smooth.
Reduce speed to low and gradually add flour
mixture, beating until moistened. Add boiling
water, and beat at medium speed until smooth.
Pour batter into prepared pans.
Bake 40 to 45 minutes, or until wooden tooth
pick inserted in center comes out clean; cool in
pans on wire racks 10 minutes. Remove from
pans and cool completely on wire racks.
To assemble, spread Raspberry Fields Mousse
on top of 1 cake layer and top with another cake
layer; repeat. Pour Chocolate Romance Ganache
over center of cake, allowing excess to cover
sides. Garnish with fresh raspberries if desired.
Raspberry Fields Mousse
2 tablespoons cold water
1 teaspoon unflavored gelatin
1/2 cup frozen raspberrys, thawed
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons Raspberry Fields Tea
1/2 cup heavy cream
In small, microwave-safe dish, combine
water and gelatin; let stand 5 minutes.
Microwave 1 minute. In container of blender,
puree raspberries and lemon juice; strain to
remove seeds. In medium saucepan, combine
raspberry puree, sugar and Raspberry Fields
Tea over medium heat. Stir occasionally,
until sugar dissolves, about 5 minutes. Stir in
dissolved gelatin. Remove from heat and chill
raspberry mixture 2 hours.
In medium bowl and using electric mixer at high
speed, beat cream until stiff peaks form. Add
raspberry mixture, beating 1 minute; chill 2 hours.
Chocolate Romance Ganache
1 1/4 cups heavy cream
2 tablespoons Raspberry Fields Tea
1/4 cup sugar
1/4 cup corn syrup
1 1/2 cups semisweet chocolate morsels
In medium saucepan over medium heat, combine
cream, Raspberry Fields Tea, sugar, and corn syrup,
stirring until sugar dissolves. Stir in chocolate until
melted. Cool slightly before use.
* Note: Chocolate Romance Tea and Raspberry
Fields Tea can be purchased from Betty Ayers, or (859) 687-0789
Thursday, July 22, 2010
Belle Ayers Tea Parlor
~ Belle Ayers Tea Parlor ~
We carry a full line of teas and tea party accessories including:
* Black Teas, Green Teas, Rooibos Teas and Herbal Teas *
assorted ceramic teapots * Tea Music CDs * cards * cookie
cutters * mesh ball infuser * strainers * scone mixes * sugars *
curd * numerous cosies, napkins teapots, and matching table
linen ensambles * Sterling Silver jewelry * Tea Gift Baskets *
Join my Duchess' Tea Guild Club and recieve a sample tea packett
and recipes monthly.
Sign up to receive Gift Baskets for any ocassion.
Betty Ayers, Consultant, Sales & Recruiting
belleayers@gmail.com
(859) 879-9445
We carry a full line of teas and tea party accessories including:
* Black Teas, Green Teas, Rooibos Teas and Herbal Teas *
assorted ceramic teapots * Tea Music CDs * cards * cookie
cutters * mesh ball infuser * strainers * scone mixes * sugars *
curd * numerous cosies, napkins teapots, and matching table
linen ensambles * Sterling Silver jewelry * Tea Gift Baskets *
Join my Duchess' Tea Guild Club and recieve a sample tea packett
and recipes monthly.
Sign up to receive Gift Baskets for any ocassion.
Betty Ayers, Consultant, Sales & Recruiting
belleayers@gmail.com
(859) 879-9445
Blackberry Tea Cake
Blackberry Peach Tea Cake
Using Currant Fancy, a full bodied black tea
with a rich blackberry flavor, and, Picnic
Peach, a light bodied decaffeinated black tea
with fruity peach flavors.
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 tablespoon Currant Fancy tea
1 tablespoon Picnic Peach tea
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups sliced and peeled fresh firm,
ripe peaches (about 2 large peaches)
1 cup fresh blackberries
powdered sugar
fresh blackberries and sliced peaches
for garnish
Preheat oven to 350 degrees.
Beat butter at medium speed with
electric mixer until creamy; gradually add
granulated sugar, beating well. Add eggs,
1 at a time, beating until blended after each
addition.
Combine flour, Currant Fancy & Picnic
Peach teas, baking powder and salt; add to
butter mixture alternately with milk, beginning
and ending with flour mixture. Beat at low
speed blended after each addition. Stir in
vanilla. Pour batter into a greased and floured
9-inch springform pan.
Bake at 350 degrees for 70 to 80 minutes
or until center of cakr is set. Check with
wooden toothpick. When it comes out clean,
cake is ready to come out of oven. Let cool
completely on wire rack ( about 1 1/2 hours).
Dust with powdered sugar and cover top of
cake with Streusel topping.
Streusel Topping:
1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tablespoon Currant Fancy tea
1 tablespoon Picnic Peach tea
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Beat butter, Currant Fancy tea and Picnic
Peach tea at medium speed with an
electric mixer until creamy; gradually add
granulated sugar and brown sugar, beating
well. Add flour, cinnamon and nutmeg;
beat just until blended.
Apply to cake and garnish with fresh
blackberries and sliced peaches if desired.
Betty Ayers, tea consultant and sales
belleayers@gmail.com
(859) 879-9445
Using Currant Fancy, a full bodied black tea
with a rich blackberry flavor, and, Picnic
Peach, a light bodied decaffeinated black tea
with fruity peach flavors.
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 tablespoon Currant Fancy tea
1 tablespoon Picnic Peach tea
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups sliced and peeled fresh firm,
ripe peaches (about 2 large peaches)
1 cup fresh blackberries
powdered sugar
fresh blackberries and sliced peaches
for garnish
Preheat oven to 350 degrees.
Beat butter at medium speed with
electric mixer until creamy; gradually add
granulated sugar, beating well. Add eggs,
1 at a time, beating until blended after each
addition.
Combine flour, Currant Fancy & Picnic
Peach teas, baking powder and salt; add to
butter mixture alternately with milk, beginning
and ending with flour mixture. Beat at low
speed blended after each addition. Stir in
vanilla. Pour batter into a greased and floured
9-inch springform pan.
Bake at 350 degrees for 70 to 80 minutes
or until center of cakr is set. Check with
wooden toothpick. When it comes out clean,
cake is ready to come out of oven. Let cool
completely on wire rack ( about 1 1/2 hours).
Dust with powdered sugar and cover top of
cake with Streusel topping.
Streusel Topping:
1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tablespoon Currant Fancy tea
1 tablespoon Picnic Peach tea
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Beat butter, Currant Fancy tea and Picnic
Peach tea at medium speed with an
electric mixer until creamy; gradually add
granulated sugar and brown sugar, beating
well. Add flour, cinnamon and nutmeg;
beat just until blended.
Apply to cake and garnish with fresh
blackberries and sliced peaches if desired.
Betty Ayers, tea consultant and sales
belleayers@gmail.com
(859) 879-9445
Monday, July 19, 2010
Tea Time Calendar
~ Set to a Tea ~
Tea Time Calendar...
Hanging perpetual calendar features dated
lines for each month of the year to list important
occasions. Additional pages list birthstones,
birthday flowers, directions for brewing the
perfect cup of tea, a famous scone recipe and more!
#5012
Contact your consultant:Betty Ayers, belleayers@gmail.com or (859) 879-9445 for your FREE catalog or to place your order. You can become a consultant too! Just ask Betty how.
Tea Time Calendar...
Hanging perpetual calendar features dated
lines for each month of the year to list important
occasions. Additional pages list birthstones,
birthday flowers, directions for brewing the
perfect cup of tea, a famous scone recipe and more!
#5012
Contact your consultant:Betty Ayers, belleayers@gmail.com or (859) 879-9445 for your FREE catalog or to place your order. You can become a consultant too! Just ask Betty how.
Afternoon Tea and Music
~ Set to a Tea ~
Afternoon Tea and Music...
Recipes for cooks who want to recreate the
Victorian experience at home, also included
is a guide to the world's teas, tea history and
lore. Plus the CD of chamber music...harp,
flute, violin, and cello sets the mood!
#5011
Contact your consultant:
Betty Ayers, belleayers@gmail.com or (859) 879-9445 for your FREE catalog or
to place your order. You can become a consultant too! Just as Betty.
Afternoon Tea and Music...
Recipes for cooks who want to recreate the
Victorian experience at home, also included
is a guide to the world's teas, tea history and
lore. Plus the CD of chamber music...harp,
flute, violin, and cello sets the mood!
#5011
Contact your consultant:
Betty Ayers, belleayers@gmail.com or (859) 879-9445 for your FREE catalog or
to place your order. You can become a consultant too! Just as Betty.
Tea time and Music
~ Set to a Tea ~
Tea time and Music...
A beautiful set of recipe cards in an easy to
make format with a glossy photo and CD of
classical titles for your tea time pleasure!
#5010
Tea time and Music...
A beautiful set of recipe cards in an easy to
make format with a glossy photo and CD of
classical titles for your tea time pleasure!
#5010
Stocking Your Pantry
~ Set to a Tea ~
Stocking your pantry...
Festive Tea Sugars:
Holiday green, winter white and festive red make thses tree shaped sugars a big hit. 2 oz. pack, approx 28 pieces per pack.
Holiday #7025
Snowflake #7026
Also available in Winter Snowflakes! Ivory and white sugars can be enjoyed all winter long!
Gourmet Scone Mixes:
Want to make mouth-watering scones?
This mix is easy and delicious!
Gingerbread #7027
Pumpkin #7028
Contact your consultant:
Betty Ayers, belleayers@gmail.com or (859) 879-9445 for your FREE catalog or to
place your order. You can become a consultant too! Just ask Betty.
Stocking your pantry...
Festive Tea Sugars:
Holiday green, winter white and festive red make thses tree shaped sugars a big hit. 2 oz. pack, approx 28 pieces per pack.
Holiday #7025
Snowflake #7026
Also available in Winter Snowflakes! Ivory and white sugars can be enjoyed all winter long!
Gourmet Scone Mixes:
Want to make mouth-watering scones?
This mix is easy and delicious!
Gingerbread #7027
Pumpkin #7028
Contact your consultant:
Betty Ayers, belleayers@gmail.com or (859) 879-9445 for your FREE catalog or to
place your order. You can become a consultant too! Just ask Betty.
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