Vintage china featuring a rose motif is a classic choice for Christmas and wintertime entertaining.
The colors are traditional. Designs that feature shiny metallic rims add bling, as do the gold rim and verge line on this petite dessert plate.
The Sweet Briar pattern by Princess makes dessert even sweeter. This is a vintage pattern dating back to the 1950s, and is still available in secondary marketplaces. The high quality ware was made in the USA.
The timeless design makes this one worth seeking out, especially if you like traditional or floral table settings.
I’m serving cheesecake on this . . . → Read More: Christmas Roses – Sweet Briar and Cheesecake
Why should pie have all the fun?
Blueberries are in season, and these scones are easy to make. Quick to bake, too, so the house doesn’t heat up.
And, I get a chance to use one of my vintage favorites: a pie plate in the Lancaster pattern by Syracuse, vintage china from the 1950s.
If you like hand painted charm and folk patterns, this could be one for your vintage shopping list.
I like them for their generous size, too, about 9 inches in diameter.
I’ve written about these Syracuse china pie plates before.
As for my scones, I . . . → Read More: Blueberry Scones Vintage Syracuse China
Get out the cookie jar, and make some easy, no-bake peanut butter bars for quick snacks.
Not that they’ll last long.
If you’re of a certain age, you’ll remember Rice Krispie Bars made with marshmallows, or the version with chocolate tops.
This one is something of a hybrid, to my mind. It has peanut butter to give it some extra goodness.
Just make up the “sauce”, stir into the cereal, and top with some melted chocolate.
No Bake Peanut Butter Bars (Also called Sweet Marie Bars)
1 cup light brown . . . → Read More: No Bake Peanut Butter Bars | Sweet Vintage Treat
Earth Day is April 22, and in 2010 celebrates its 40th anniversary. It has expanded to Earth Awareness Week, which we like, because a week gives time to add something new to your “green living” skills and activities at home.
In this series, we suggest baking at home as something to do to celebrate Earth Day. If you are not already a home baker, this is a new skill with ongoing usefulness, a way to help make the Earth a greener place. Wholesome food, made at home from basic ingredients, can help you and your family eat healthier, save . . . → Read More: Celebrate Earth Day with Home Baking
Pie, the most comforting of the comfort foods that we remember from childhood. At our house, cherry and pumpkin were often on the menu for family gatherings. My mother made her crust with lard, and it was very tender.
There’s a cute song about pie in the movie Michael. Part of it goes like this, “Apple, pumpkin, mince and black bottom. I’ll come to your place every day if you’ve got ‘em.” Pie means that all’s right with the world. I’d have to agree.
When it comes to eating pie, it’s simple after you get that pesky first piece . . . → Read More: Eating homemade pie – use vintage china plates
A while back, I posted a recipe for Hamburger Noodle Corn casserole that Mom used to make on another one of my web ventures. As we did at home, I baked in a big, yellow Pyrex bowl. It feeds a crowd.
Photo courtesy of shyflea
My colleague Lynette – shyflea to all fellow Queen’s Court members – made a vegetarian version recently, and they love it at her house! Plus it made enough for her family, the neighbor and hubby’s lunch.
Here’s how she modified it:
Vegeburger replaced hamburger Extra noodles replaced croutons Combo of super firm tofu soaked . . . → Read More: Casserole on a Mikasa Gem – and vegetarian, too
One great way to celebrate Earth Day is to enjoy the fruits of the earth. And one of the most hardy of those is rhubarb, or pie plant, which originated in Siberia.
Nowadays in the spring we can easily find fresh fruit in the produce markets: baby watermelons from Honduras, grapes from Chile, or pears from Argentina. But not that long ago, the available fruits were seasonal. And rhubarb was the harbinger of more juicy fruits to come.
Many a Midwest garden has a few rhubarb plants along the edge. But if yours has to come from . . . → Read More: Make Some Cobbler for Earth Day
Making hard boiled eggs seems easy. We use them for deviled eggs and beet pickled eggs. But you need them to peel cleanly, and that’s not as easy as it seems.
We like our hard boiled eggs just done, with fluffy yokes and NO green ring around the yoke, a sure sign of overcooked eggs. Here are our tips:
Buy your eggs a week or two ahead, and keep them refrigerated until you’re ready to cook them. Cook two or three more than you need, to allow for the one that might not peel well.
When ready to cook:
Place . . . → Read More: How to Hard Boil an Egg