An Easy Fall Appetizer or Teatime Garnish

This eye catching, easy fall appetizer adds a fun touch to your menu. A few of these leaves cut from cheese make an excellent garnish for your tea tray as well. Cut thin slices of cheese using a cheese slicer or mandoline.  With a leaf cookie cutter,  I  cut leaves from Colby, Mediterranean Herbed Cheddar and Extra Sharp Cheddar from the cheese slices.  You can use any combination of cheese you prefer.  A mix of cheeses with different colors works best.    An autumn colored dish in the center is filled with dipping mustard garnished with a sprig of parsley.   A selection of crackers is a nice addition when serving this. 

A Perfect Fall Tea Filled Afternoon

A few days ago I had the pleasure of joining some dear tea friends that I made during my days at Civil-La-Tea.  We met at The Joy Garden in New Freedom, PA for full afternoon tea.

A welcoming tea table with a beautiful fall afternoon view.

 A comforting bowl of mushroom wild rice soup to begin

Next,  tempting Cream and fragrant Cinnamon Chip Scones.  To be followed by delcious Cucumber tea sandwiches, Blue Cheese and Apple Bruchetta, Asparagus and Swiss on marbled rye, and a mini Quiche.

And for the grand finale a luscious Chocolate Brownie Cup with Chocolate Ganache, Carrot Cake with Cream Cheese Frosting and a Shortbread Cookie with Toffee Crumble. 

The special treat were the tea friends around the table sharing tea with me making it a perfect fall tea filled afternoon.  Where will you enjoy tea this fall season?

Pumpkin Bread

Difficult summer gardening and life have taken me away from blogging on a regular basis.  With the end of a long, hot and dry summer,  I've put my garden to bed and plan to blog more often. This Pumpkin Bread recipe is delicious seasonal fall treat.  You can make 5 small loaves with it (loaf pan measuring 6" X 3") or 2 large loaves.  It freezes well and is wonderful to have on hand for the unexpected guest and gift giving.  The recipe below calls for 2 teaspoons of cinnamon but you can use the spice that best suits your taste.  The original recipe calls for 1 teaspoon of cinnamon and 1 teaspoon of nutmeg.  You can also use Allspice and or Pumpkin Pie Spice. The addition of nuts and raisins are optional.  I personally think they are a tasty addition but again do what suits your own taste. Especially satisfying with your afternoon cup of tea.

Pumpkin Bread

3 C sugar

1C vegetable oil

4 eggs

2C canned pumpkin (16 oz)

2/3 C water

3 1/3 C all purpose flour

2 t baking soda

1 1/2 t salt

2 t cinnamon

1/2 to 3/4 chopped walnuts (optional)

1/2 to 3/4 raisins (optional)

Preheat oven to 350 degrees.  Grease and flour  loaf pans.  Mix together sugar & water with electric mixer.  Add eggs, pumpkin, water & blend.  Combine remaining dry ingredients and blend slowly.Blend in nuts & raisins.  Fill pans equally & bake 1 hour if using 2 large pans or 45-50 minutes if using 5 small pans.  Loaves are baked when inserted toothpick comes out clean.