Monday, November 2, 2009

A Cup of Loveliness: Roseberry

I am so thrilled to announce my newest passion: Cup of Loveliness Tea!

My signature blend is a feminine selection called Roseberry, a fragrant black tea flavored with raspberry, rose and lavender. Pretty and fragrant, this is definitely my cup of tea!

I will be introducing a blend each day this week, along with recipes and ideas to coordinate with the day's selection. So please join me each day for a virtual tea party. Then stop in Monday to register for a bag of tea!

My late grandmother, Gladys Williams West's, Old-Fashioned Tea Cakes are the perfect complement to Roseberry Tea.

Old-Fashioned Tea Cakes

Serve these lightly-sweet cookies as is, or make them fancier with icing or powdered sugar.

1 cup margarine
1 cup sugar
3 eggs, beaten
1 teaspoon vanilla
3 1/2 cups flour

Cream margarine and sugar, beating well until light and fluffy. Add eggs and beat. Add vanilla and gradually add flour, beating after each addition. Dough should be stiff enough to handle. Place on a floured surface and roll to 1 inch thickness. Cut with cookie cutter and place on lightly-greased cookie sheet. Bake at 350 degrees for approximately 10 minutes. Yields about 2 dozen cookies.

If these tea cakes are not quite sweet enough for your tastes, give them a kiss of sugar. For a simple but elegant presentation, sprinkle the cookies with a dusting of powdered sugar. Then serve these sweet treats with lemon curd and fresh raspberries. For a more detailed approach, cover the cookies with icing. Make poured icing by adding lukewarm water, a little at a time, to powdered sugar and stirring until you achieve a thin liquid. Place the cookies on a cooling rack, and pour the icing over. Allow it to harden, then add final details to the cookies with royal or buttercream icing.

The tea party continues all week, so come back each day to preview other loose tea blends and to register to win your own Cup of Loveliness!

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