Books, Tea, and the Trinity: Apple Buttermilk Cake

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew,The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book four, Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.

For our final discussion of Prince Caspian we had Earl Grey Lavender Scones, Salmon and Cucumber Sandwiches, Radish-Dill Canapés, Cheese Potato Crisps, and Buttermilk Apple Cake.

Today’s recipe is the Buttermilk Apple Cake from two peas & their pod. I first came across this recipe when I was looking for something to make with the leftover buttermilk from my Irish Soda Bread.

Ingredients:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon, divided
• Pinch of fresh nutmeg
• ½ stick unsalted butter, softened
• 2/3 cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 large egg
• ½ cup shaken buttermilk
• 1 large Granny Smith apple, peeled, and sliced 
• 2 Tablespoons brown sugar
• Turbinado sugar (to sprinkle on top of cake) [I didn’t have any so I used brown sugar instead)
• Powdered Sugar (optional)

Directions:

1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, salt, ½ teaspoon of the cinnamon, and nutmeg. 
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy.
4. Beat in vanilla. Add egg and beat until combined.
5. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
6. In a small bowl, combine the apple slices with the brown sugar and other ½ teaspoon cinnamon.
7. Stir until apples are coated.
8. Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.
9. Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes.
10. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
11. Invert onto a plate. Serve with vanilla ice cream if you wish or add powdered sugar on top.

This was delicious and is a wonderful way to use up the leftover buttermilk if you are looking for something different to try. It looked a little plain so I added the powdered sugar, next time I make it I am contemplating forgoing sugar on top and maybe adding a glaze? But yes, it was absolutely delicious and I recommend it.

For more from our Books, Tea, and the Trinity tea times, go to Radish-Dill Canapés

For more cake recipes, go to Applesauce Cake

For more dessert recipes, go to Brown Butter Matcha Brownies

For more recipes, go to Dark Chocolate Peppermint Scones

For more tea posts, go to Spill the Tea: Alley Cat Cafe

Books, Tea, and the Trinity: Healthy Waldorf Salad

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club, now named Books, Tea, and the Trinity. We have met every Wednesday and worked our way through the Chronicles of Narnia, currently reading through the Lorien Legacies. When we started I resolved to share all the recipes we made for tea, something I am desperately trying to catch up on.

When we worked through A Horse and His Boy, this book didn’t have as many “food moments” as it’s predecessor The Lion, the Witch, and the Wardrobe; so we just made whatever we wanted to eat.

Emma (1996)

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Waldorf Salad.

Years before, a friend of mine made Waldorf Salad and I liked it but not the mayonnaise or the other extra sweets. I decided to make my own, healthier version.

Ingredients:

• 1 Gala or Pink Lady Apple (they don’t brown as easily), chopped
• 1/2 cup walnuts, roughly chopped
• Romaine Lettuce
• 1 cup thinly sliced celery
• Salt
• Pepper
• Your choice of dressing

Instructions

1. Chop the lettuce, celery, walnuts, and apples.
2. Toss the ingredients.
3. Add salt & pepper to taste.
4. Top with your choice of dressing (I prefer a vinaigrette.)

I and everyone else thought it was delicious. And I enjoyed it way more than the Mayo-marshmallow version.

For more from our Books, Tea, and the Trinity tea times, go to Apple Cinnamon Scones

For more salad recipes, go to Tomato Hummus Salad

For more recipes, go to How to Make Royal Milk Tea

For more tea posts, go to Spill the Tea: Caroline’s Coffee Roaster

Books, Tea, and the Trinity: Apple Cinnamon Scones

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but since then have decided to rework these posts. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could plan whatever we wanted to.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes.

The first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Waldorf Salad.

This scone recipe comes from the King Arthur Baking Company.

Ingredients:

• 2 3/4 cups flour
• 1/3 cup of sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 8 tablespoons of cold unsalted butter
• 3/4 cup fresh apple, in 1/2″ pieces (about half a medium apple)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce

Topping

• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• milk, for brushing

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.
2. Add the butter to the mixture in the bowl, until the mixture is unevenly crumbly.
3. Stir in the chopped apple.
4. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6. Line a baking sheet with parchment; if you don’t have parchment, just use a baking without greasing it. Sprinkle a bit of flour atop the parchment or pan. Or use your scone pan.
7. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.
8. To make the topping, stir together the sugar and cinnamon. Brush each circle with a bit of water or milk, and sprinkle with the topping.
9. Using a knife, slice each circle into 6 wedges.
10. Place the pan of scones in the freezer for 30 minutes, uncovered.
11. While the scones are chilling, preheat the oven to 425°F.
12. Bake the scones for 18 to 22 minutes, or until they’re golden brown.
13. Remove the scones from the oven, and cool briefly on the pan.
14. Enjoy!

These scones were delicious! We instantly devoured them! We had a hard time trying to stop eating.

I also just made them the other day and turned out to be missing some ingredients, having to substitute with more applesauce. The scones were just as good, which is a great marker of the recipe, as the base was strong enough to withstand changes. I highly recommend these scones.

For more from our Books, Tea, and the Trinity tea times, go to Spinach Puffs

For more scone recipes, go to Blueberry Yogurt Oat Scones

For more from the King Arthur Baking Company, go to Snickerdoodles

For more recipes, go to How to Make Royal Milk Tea

For more tea posts, go to Spill the Tea: Caroline’s Coffee Roaster

The Magician’s Nephew Tea Party/Book Club: Turkey-Apple Tea Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after sandwich number one, we have sandwich number two.

YUM!

This comes from Tea Time Magazine. 

Turkey-Apple Tea Sandwiches Ingredients:

• 4 Slices Honey Wheat Bread
• 8 Slices of Smoked Turkey
• 1 Red Apple
• 1 Recipe Cranberry Spread
• 8 Leaves of Baby Spinach

Directions:

1. Using a serrated knife, cut and discard crusts from bread slices, creating a perfect 3-inch square.
2. Cut each square diagonally into 4 triangles.
3. Cover bread with damp paper towels to prevent drying out while preparing other ingredients.
4. Using a sharp chef’s knife, cut 8 triangles the same size as the bread triangles from turkey.
5. Using a sharp chef’s knife, cut 8 very thin vertical slices from the apple.
6. Spread a layer of the cranberry spread onto each bread triangle.
7. On the cranberry side of 8 bread triangles layer a spinach leaf, a turkey slice, and an apple slice.
8. Top each with a remaining bread triangle, cranberry side down.
9. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.

Cranberry Spread Ingredients:

• 1/3 Cup of Mayonnaise
• 3 Tablespoons of Jellied Cranberry Sauce with Cranberries
• 1 Tablespoon of Yellow Mustard
• 1/8 Teaspoon of Salt
• 1/8 Teaspoon of Ground Black Pepper

Directions:

1. In a small bowl, combine mayonnaise, cranberry sauce, mustard, salt, and pepper.
2. Whisk well.

These were delicious sandwiches and a perfect fall time tea savory.

For more from The Magician’s Nephew Tea Party/Book Club, go to Curried Egg Salad Triple Stacks Sandwiches

For more recipes, go to Dark Chocolate Ginger Scones

For more Tea Time Magazine Recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more sandwiches, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more tea posts, go to Mini Apple Pies

Baked Apple Slices

Happy Thanksgiving!!!

This year I have a lot to be thankful for-1) Being alive-my ex-husband was abusive and tried to kill me; 2) My 5-year restraining order and the fact that my divorce was finalized 10/24/18-thank you California!; 3)My friends, family, and faith who have gotten me through this; 4) And this blog and all you readers!

I hope you all have a wonderful holiday however you spend it. I am course am going to spend it with food:

So what would Jane Austen be eating if she was celebrating the American holiday?

Last year I shared a recipe for apple pie, I thought this year I would share one for baked apples which make a great breakfast, side dish, or dessert.

This comes from my sister blog MysteriousEats.wordpress.com. 

Ingredients:

• 1 Granny Smith Apple-Peeled, Cored, and Sliced
• 2.5 Tablespoons of Water
• 1.5 Tablespoons of Cornstarch or Flour
• 1.5 Tablespoons of Sugar
• 1 Pinch of Cinnamon

Directions:

1. Preheat the oven to 350 degrees F
2. Spread the apples slices in a single layer on a baking sheet.
3. Whisk the water and flour together, and pour over the apples and gently stir.
4. Sprinkle with sugar and cinnamon.
5. Cook for about 15 mins.

 

 

Delicious!

For more Thanksgiving posts, go to Are Dean Winchester and Jane Austen Kindred Spirits?

For more recipes, go to Blueberry Earl Grey Tea Smoothie

For more holiday posts, go to Life Seems But a Quick Succession of Busy Nothings