Friday, January 9, 2009

"Take A Little Time for Tea" Book and a Recipe

Take a Little Time for Tea is a new book by Harvest House Publishers with artwork by Kathy Hatch. This little 64 page book is filled with lots of tea quotes, recipes, and adorable whimsical colorful artwork of teapots, teacups and more.
When I saw the title of this book, Take a Little Time for Tea, listed on Christainbook.com, I ordered it immediately! Anyone who knows me, knows that I constantly encourage everyone that by taking time for tea you are taking time for yourself!

The photo above shows my adaptation of the Springtime Lemon Cake Recipe. Here is the recipe as it appears in the book:

Springtime Lemon Cake Recipe

1 package yellow cake mix
1 11-ounce jar lemon curd, divided
1 cup whipping cream
1 tablespoon powdered sugar
Lightly grease and flour a 9 x 13 baking dish.
Prepare cake mix per package instructions.
Add 8 ounces of lemon curd, mix well.
Bake cake according to package instructions.
Cool cake and refrigerate.
Beat whipping cream until soft peaks form. Fold in remaining lemon curd and powdered sugar.
Frost top of cake and keep refrigerated.
This cake is best if prepared one day in advance.

I changed the recipe by using ingredients I had on hand. I did not have a yellow cake mix, so I used a lemon cake mix. I had a 10 oz. jar of The Original Lemon Jam™, my absolute favorite lemon curd. I used a little less lemon curd in the cake. I made the topping with 2 cups of whipping cream (didn't want to waste the 2nd cup of a pint carton) with 2 tablespoons powdered sugar and the rest of the lemon curd. I am not serving the cake to a group, so I opted to serve it by the piece with a dollop of the whipped cream instead of frosting the entire thing.

Does anyone else cook/bake and improvise recipes in this way? My mother did, and she was a great Appalachian cook. The #1 daughter, a former Family and Consumer Science (Home. Ec.) teacher gets a little frustrated when she makes my recipes and they don't taste exactly like mine. *smile*

8 comments:

bennie and patsy said...

I like your version of the cake. Will have to try it.

mjenningsdesigns said...

I do want to thank you for your "tips" for my deviled eggs. They tasted "more" like yours!

Marilyn Miller said...

I have that same mug only in green. I love it and when I worked it was my mug of choice on my desk each day full of tea.

JEWEL said...

I love your blogspot. Please stop by and visit one of my pages ... I think you will especially like this one ... its about tea. http://cinnamonwithteaandchocolatedreams.blogspot.com/

Steph said...

Yes, I regularly tweak recipes...especially to reduce the sugar.

Angela McRae said...

Oh yes, I think editing recipes is almost as great a compulsion for cooks as editing words is for a writer! And your cake recipe sounds scrumptious!

Denise at Uniquely Tea said...

That cake sounds (and looks) delicious, Linda! (I wish I had a piece right now.) My mom used to improvise recipes. Her Brownie recipe was our favorite growing up. My sisters and I joke that the saying "You can't take it with you" didn't apply to Mom - she took her [improvised] Brownie recipe with her to Heaven!!!!!!!!!!!!

parTea lady said...

I will have to look for that book. Thanks for another recipe to use lemon curd - there always seem to be extra on hand after tea and scones. I like to make lemon curd in the microwave with a recipe from the book "Southern Teatime Made Easy".

To me, adjusting a recipe to suite your taste or ingredients on hand is part of the fun of cooking and baking. Your cake recipe sounds yummy.

 

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