June 2012 - Page 2 of 2 - Trails of Hats'n Hospitalitea

Archive for June, 2012

 Welcome to my 12th Tea Time Tuesday. Celebrating a special day today as it is the first day of  few that I’ve felt well enough to step out. I couldn’t think of a better way to celebrate than to have a tea party.

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One day at a time has been ordered by the doctors, and for good reason after my 12 day hospital stay. This day I’ll take it remembering friends who stopped by and had tea. Join me in the journey along with Sandi our host of TEa Time Tuesday at Rose Chintz Cottage, you’ll be glad you did.

Its early morning and no one is awake yet. As I enter the kitchen I can hear tea cups clacking coming from the Tea Room. I approach, and hear nothing. Oh well it must be my imagination I say to myself, then remember its Tuesday June 5th the day I promised myself to return for tea.  

The place setting I’ve chosen

And The Tea Cup

The Pattern is Floral, I like it like that

With this Tea Pot and Cozy

Goes this Matching Tea Pot Tablecloth

I’ve picked out my Hat

I’ll need a Clutch with the Hat

I’ll need to pick the right Tea

I got that down packed

I found the Perfect Creamer for One

Anne of Green Gables will hold my hot Tea Pot just right

While I enjoy Tea for One in the Middle of the Night!

It is nice to see everyone again and join in for and early morning tea. This week has been the best out of 5. Positive thoughts and prayers have moved me along, I hold this dear as it has made me strong.

Cindy ~00~

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A Crumble, A Crisp, A Cobbler

It started with this one berry, ya I know it is impossible to make a crisp with one berry but I picked it anyway and added it to 4 cups of frozen berries I had in the freezer just waiting for the first crumble or cobbler. 

The Rhubarb is that of a bunch from the garden fresh picked

I love this strawberry, it is so hard to haul

Moving onto the crumble

Yum! It looks so good

Removed from the oven, baked just right

There you have it, a strawberry and rhubarb delight.


Nutrients per serving
  • Protein: 5.0 grams
  • Fat: 12.5 grams
  • Carbohydrates: 75.0 grams
  • Calories: 433


Strawberry Rhubarb Crisp

Nothing beats this old-fashioned dessert. It takes minutes to prepare and needs only a scoop of ice cream to achieve dessert heaven! If you pick and freeze your own rhubarb and strawberries, frozen works as well as fresh. Combine fruit frozen but remember, allow longer cooking time.

Preparation Time: 15 Minutes 
Cooking Time: 40 to 45 Minutes 
Servings: 8
  • 4 cups (1 L) Ontario Strawberries, washed, hulled and sliced
  • 4 cups (1 L) Ontario Rhubarb, washed and sliced into 1-inch (2.5 cm) chunks
  • 3/4 cup (175 mL) granulated sugar
  • 1 tbsp (15 mL) all-purpose flour
  • 1/2 tsp (2 mL) cinnamon


  • 1/2 cup (125 mL) butter, melted
  • 1 cup (250 mL) each of all-purpose flour and large-flake rolled oats (traditional style)
  • 1 cup (250 mL) lightly packed brown sugar
  • 1/2 tsp (2 mL) cinnamon

In mixing bowl, combine strawberries and rhubarb. Stir in sugar, flour and cinnamon. Spoon into greased 13 x 9-inch (3.5 L) baking dish.

Topping: Combine butter, flour, oats, sugar and cinnamon. Sprinkle evenly over top. Bake, uncovered in 375 F (190 C) oven 40 to 45 minutes or until fruit is tender.

Enjoy! from Grandma’s Kitchen

Now that the strawberries and rhubarb are slowly coming into season there are plenty of yummy recipes to use up these two fresh garden favourites. If you are not able to use them all up don’t hesitate to freeze them for later use. 

Cindy ~00~ 

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