TABLESCAPE THURSDAY/FOODIE FRIDAY

I recently had the women, who are on our Hospitality Committee at our church, over for our quarterly meeting. Since the meeting always takes place at 9:30 in the morning, I try to serve something appropriate for a morning snack. So today I an combining Tablescape Thursday with Foodie Friday.I took this opportunity to use my latest dish purchase, Brook Pink, by Churchhill. I see more red in this pattern than pink, but maybe that's just what I want to see. I love toile, so I'm very pleased with the dishes no matter what color they are.

I even used a little candlelight for the girls. ;)

I served Almond Biscotti, with chocolate bottoms and a German Pound Cake, which I made into a Pecan filled Coffee Cake. Recipes to follow.

Of course I always use my crystal when I can, it doesn't do anyone any good just sitting in the china cabinet. The little crocheted dollies under the cups and votives, help to play off the punched, tin server used for the pastry.

The gold flatware adds a little glitz to the table. I can't see saving them, to use only for the holidays. Then I dressed down the table setting a little by using my cabbage leaf placemats, which I use every day somehow in our kitchen.

I serve coffee and tea, so I always try to have something that the women can put their used teabags on, this little berry dish works well.

Just another look at the table from the other side.

GERMAN POUND CAKE: (Basic recipe)

2 C. sugar

2 1/2 C. flour

2 tsp. baking powder

1/2 lb. butter (softened)

4 eggs.

1/2 C. milk
pinch of salt

Combine all ingredients, beat for 10 minutes at high speed of mixer, scraping bowl with spatula once or twice.

After batter is mixed, chocolate chips, blueberries etc. can be added to mixture if desired.

Bake at 350 degrees for 1 hour, or until cake rises back up when tested.

COFFEE CAKE VERSION:

Using a bunt pan, spray with Pam w/flour for baking. line top with pecan halves, set aside

FILLING:

1 C. flour

1 C. brown sugar

1 stick butter

1/2 C. chopped Pecans

1 Tbs. orange extract

Cut butter into flour and sugar, add Pecans and extract. Use half of the mixture over the top of the pecan halves, then pour half of the cake batter over the topping, then the rest of the filling, and then the rest of the cake batter.

Bake the same as above. When finished cool well, then slide the knife around the bunt pan and the cake should slide out easily. This may sound complicated, but it is very, very easy.

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ALMOND BISCOTTI

2 C. flour ------------------------------1/2 C. butter

2 tsp. baking powder------------------ 1 C. sugar

dash salt ------------------------------3 eggs

1/2 C. chopped almonds---------------1 tsp. anise extract

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2 tsp. milk for brushing top of dough, plus 1/4 C. sugar

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Combine dry ingredients and set aside........ In a mixing bowl, cream butter, 1 (one) cup of the sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Add dry ingredients and almonds to creamed mixture.

Line a baking sheet with foil and grease foil. Divide dough in half, spread into two 12 x 3 in. rectangles on foil. (DOUGH WILL BE VERY STICKY I USE A BUTTER KNIFE TO SPREAD) Brush with milk and sprinkle with remaining 1/4 C. sugar. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Remove from oven and reduce heat to 300 degrees. Lift rectangles with foil onto wire rack; cool 15 minutes. Place on a cutting board; slice diagonally 1/2 inch thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 more min.. Turn oven off, leaving cookies in oven with door ajar to cool. After cookies are cooked, melt any chocolate you have on hand and coat bottoms of the Biscotti. Place on foil in the refrigerator until chocolate hardens. Store in airtight container.

Make sure you visit Susan at http://betweennapsontheporch.blogspot.com/ for more beautiful TABLESCAPES and Gollum at http://designsbygollum.blogspot.com/ for FOODIE FRIDAY goodies.