Garden Party Ideas

Have you been wanting to have a few girlfriends over for lunch and show off your garden while it's in it's best form? I know this has been on my mind so I thought I would give you a few ideas I have run across or thought of while planning this event.

Let's start with the setting: A table set with your prettiest dishes and linens located in full view of your garden or perhaps set right in the garden itself. Center pieces of fresh herbs and cut flowers lined down the middle of the table alternated with tea lights in order to keep the view of the surroundings clear. These herbs and flowers can be arranged in miniature clear vases and the tea lights placed in clear glass tea cups. This allows them all to be appreciated simply.

I found a candilier in black wrought iron and used epoxy to glue clear glass tea cups to the candle holders and used tea lights in the cups for the lighting. I also added some crystals to the candilier to add a little bit more bling so the outside sunlight would shine through the crystals.

Use either seed packets or photos of flowers and cut them to about the size of a seed packet and have them laminated, punching holes to the right and left top corners adding a ribbon to hang around each guests' neck.

Use miniature clay flower pots and write each quests' name on it, add a ribbon and use them for name cards. I would actually turn the pots upside down and write their names on the wide rim placing the ribbon on the top.

Make up recipe cards for each item you are serving and wrap a ribbon around all of them and place on each plate for your quests to take home. You can also send them home with the vases of herbs and flowers as well as the name cards, and seed packet necklaces. This will really make a "garden" setting for your quests and a table to blend in with your outdoor event. Classical music playing softly in the background will add an element of peace and sereneness. Don't forget to offer a tour of your garden and also fresh cutings of flowers and herbs.

Now for the menu. I suggest that you keep your menu cool and light. With the heat of the summer, no one wants hot and heavy food at a luncheon. Serve at least two different kinds of iced tea, one regular and one decaf. I have a number of great recipes for iced tea on my blog that you can choose from.

I plan on starting with a cold soup. Perhaps a tomato bisque would be fitting for the garden or tomato aspic salad.

For the main course I have put together a crispy cold salad that will delight everyone. For this dish, I will give you my recipe.

Tuna and Red Bell Pepper Salad:

  - 2 cans drained albacore tuna
  - 1/2 cup mayo or miracle whip (I use reduced fat or fat free)
  - 1/4 cup grated carrots
  - 1/4 cup diced apple
  - 1/4 cup raisins

Mix above ingredients and refrigerate.

  - 1 red pepper per person (top cut off and seeds removed)
  - 3 pieces of Melba Toast per person

Cut peppers into thirds leaving just the bottoms slightly attached.

Place on plate in a fanned arrangement with the Melba Toast between each section. Using an ice cream scoop make heaping scoops of salad and place in the center of the peppers. A few sprigs of parsley from your garden can be added as garnish. This makes a wonderful and pretty dish that your quests will love.

Of course we have to have dessert. Perhaps lemon delight or a frozen lemonade pie. Burnt cream would also be delightful and how your quests will be impressed! Of course, keep them chilled until the last minute. You might consider petifores if you are handy with cake decorating. You can also pick these up from your local bakery to keep it simple or there is a recipe on my blog.

I think the most important thing is to keep it light and as elegant as possible yet relaxed. Enjoy your friends, enjoy the food, and enjoy Gods gift of beauty in your garden.

Until next time,

Lady Caroline

Iveta Gourmet Wins Best Visual Presentation

I am very pleased with the products we offer you at Ladysfortea.com. We are especially proud of the maker of our gourmet scone mix, Iveta Gourmet Inc,
located in California.

Iveta Gourmet Inc. announced that it received the Best Visual Presentation Award for its booth at the San Francisco International Gift Fair held at the Moscone Center from Feb.17-20.

This company produces twenty six gourmet scone, muffin, and biscuit mixes, one of the largest offerings in the industry. All of the company's products are available in distinctive five-color retail boxes. The company also distributes a line of fine English jams, curds, and clotted cream.

We at Ladysfortea are pleased to carry some of their scone and muffin mixes along with lemon curd and clotted cream. A very delightful combination with our tea.

The Chicago Tribune described Iveta Gourmet scones as "...proper scones that you could serve with pride to company ". The company has been honored twice as a finalist in the Outstanding Baked Goods competition held by the National Association for the Specialty Food Trade, something no other baking mix has achieved and was awarded the $10,000 grand prize at the 2006 America's Best Professional Food Competition in Anaheim, CA. Even Oprah liked them enough to put them on her "O list", a few things she thinks are "just great".

Occasionally, Iveta will send us a recipe using one of their products. Today I would like to share a recipe using their Vanilla Scone Mix. We carry it in "sugar free".


Apple Cobbler Recipe
(serves 8-10)

Ingredients:

1 box of Iveta Gourmet Vanilla Scone Mix
6-8 peeled apples cut in wedges
½ cup of butter
1 cup of sugar
1 ½ tablespoons tapioca (optional)


Directions:

1. Preheat oven to 350-375 degrees
2. Melt butter and sugar in an oven-proof skillet
3. Add apples and sauté for 10 minutes
4. Add tapioca and sauté for 5 minutes longer
5. Remove from heat
6. Mix Iveta Gourmet Vanilla Scone Mix as directed on box
7. Dollop scone mix over the top of the apples and sprinkle with sugar
8. Bake for 20-25 minutes



To accompany this wonderful desert, pick up some tea from Ladysfortea.com.
Starting today, all boxes of teabags are on sale. Buy two boxes and get one free.
This special will run through Memorial Day.

Have a great Holiday!

Lady Caroline

Do you know where to go?

Do you have some pieces missing to your china set? Did you inherit a special set from your mother or grandmother but don't know where to go to find more matching pieces?
Visit Replacements, LTD. You can call 1-800-737-5223 or visit www.replacement.com. They carry more than 200,00 patterns. I actually added on to my china set that was purchased in 1984 and they had all the pieces I was looking for.

Need to polish the silver but hate all the hours of hand polishing and laugh when they say
you can "dip the tarnish away"? Try MAAS, an easy wipe on wipe off, no-wait polish. Just
$12.95 plus shipping. Order online at wwwmaasinc.com with a money back guarantee. This
product can be used on all metals.

For missing silver ware visit wwwsilverqueen.com. They also carry flatware. You can also call 1-800-262-3134.

Do you have any products you like or home remedies you would like to share? Please send in your comments and share your discoveries.

Just a quick little treat!

Market-Style Dried Fruit Sweetmeats!
1 cp dried fruit, chopped
(raisins, dates, apricots, figs, dried plums)
4 to 6 TB fine dry bread crumbs
2 to 3 TB honey
-Bread crumbs and sugar

Chop and combine fruit. Alternate adding bread crumbs and honey, a small amount at a time until the mixture holds together. Roll into balls. Roll in sugar or bread crumbs to remove stickiness.
Makes 24 sweetmeats to serve with tea.

Mint Tea
3 1/2 cups water
3 Chinese green tea bags
1/4 cup fresh mint
-Sugar

Bring water to boil. Pour boiling water over tea and mint. Steep for 3 to 4 minutes. Remove tea
bags before serving. Sweeten tea to taste.

Recipes are compliments of traditionalhome.com.

Let us hear from you. Your ideas, special finds, and recipes!

Happy Spring!!

Lady Caroline

Have you been wanting to have your girl friends over and have a special old fashioned tea? Please enjoy the following posting compliments of Dawnya Sasse at Tea Events for a great afternoon tea.

Lady Caroline



An Old Fashioned Tea
Experience the Charm of An Old Fashioned Tea

As a little girl, one of my favorite past times was playing dress-up. I had a chest full of dresses, high heels and hats, as well as jewelry, purses and stoles. Luckily, I had two friends that lived a couple houses down who also loved to play dress-up. We would spend hours and hours pretending we were elegant ladies. Our “tea” back then consisted of lemonade and peanut butter and jelly sandwiches. Let's go back to that age of innocence once again for an "Old-Fashioned Tea."

Dress for the Day!
Many thrift shops have a section devoted to "vintage clothing." Ask each guest to come dressed in an old-fashioned dress, hat and jewelry.

Set your Table
Use your grandma’s lace tablecloth, cloth napkins, china, and best serving pieces. Don’t forget fresh flowers from your garden or the florist. Wash up your beautiful collection of teacups and saucers to serve tea (or lemonade). Then when your guests arrive, sit back and reminisce about the good old days.

Old-Fashioned Tea Menu
Crab Appetizers,Parmesan Puffs,Asparagus Soup, Shrimp and Avocado Salad, Old-Fashioned Tea Cookies, Easy Butter Cookies, Peanut Butter Pie, Mint Lemonade, Tea

Fan Napkins
Remember how we used to make fans by folding a piece of paper back and forth in an accordion style? You can do the same with your cloth napkins. Beginning at the bottom, fold pleats back and forth; then fold in half. Tie a colorful ribbon around the middle, then “fan” out the pleats.

Crab Appetizers
6 T. margarine or butter1 (5-Oz) jar Old English cheese spread1 T. mayonnaise1/2 t. seasoned salt1/2 t. garlic powderDash cayenne pepper1 (7-Oz) can crabmeat, drained6 English muffins, halved

Combine ingredients, mixing until spreading consistency. Spread on each muffin half. Place on tray in freezer until topping is set. Cut each muffin into quarters. Refreeze. When ready to use, place on cookie sheet and broil for 5 minutes.

Parmesan Puffs1 1/2 c. flour
1 t. salt
1 c. margarine
1/2 c. sour cream
2 T. grated Parmesan cheese
2 T. chopped green onions
2 T. chopped mushrooms
2 T. chopped ripe olives

Mix flour and salt; cut margarine in until mixture begins to form a ball. Blend in sour cream. Divide dough into 4 parts. Wrap each part and chill several hours. Heat oven to 350°. On floured board, roll each section into a 12x6-inch rectangle. Sprinkle one-half each rectangle with either cheese, onion, mushrooms or olives. Fold dough over to make a 6-inch square. Cut the 6-inch square into 2-inch squares, pressing edges. Continue until all dough is prepared. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes. May be prepared in advance and refrigerated, then baked for 30 minutes. Makes 36 appetizers.

Asparagus Soup
1 T. butter1 small onion, chopped1 T. flour2 cans (14-1/2-ounce) chicken broth1 pound asparagus, tough ends discarded, cut into 1-inch pieces1 t. dried summer savory
Sour cream or plain yogurt (optional)

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly. Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired. Serves 6.

Shrimp and Avocado SaladSalad:
1 pink or red grapefruit1 white grapefruit1/4 c. hazelnuts, lightly toasted and any loose skins rubbed off1 T. unsalted butter2 firm, ripe California avocados1 t. fresh lime juice1/2 lb. large shrimp (8 to 10), shelled and deveined1 T. vegetable oil2 c. baby spinach 1/4 c. trimmed sprouts

Vinaigrette:1/4 c. fresh grapefruit juice2 t. fresh lime juice1/4 t. finely grated peeled fresh ginger1 T. vegetable oil

Make vinaigrette: Whisk together vinaigrette ingredients with salt and pepper to taste.
Assemble salad: Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1-1/2 cups (reserve any remaining segments for another use). Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet. Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste. Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts. Makes 4 servings.

Old Fashioned Tea Cookies
1 1/2 c. sugar
3/4 c. shortening
2 eggs
4 T. buttermilk
3 c. flour
3/4 t. baking soda
1 t. baking powder
2 t. vanilla flavoring

Blend sugar and shortening. Add eggs and beat. Combine flour, soda and baking powder. Then add into mixture, alternating flour mixture, then buttermilk and mix. Add flavoring and mix. Roll out and cut. Place on greased cookie sheet. Bake for 15 minutes at 400°.

Easy Tea Cookies1 1/2 c. sugar
1 c. butter, room temperature
2 eggs
2 3/4 c. flour
1 t. baking soda
2 t. cream of tartar
1/2 t. salt

Combine the sugar and butter in a mixer bowl, beating until light and fluffy. Add the eggs 1 at a time, beating well after each addition. In another bowl, combine flour, baking soda, cream of tartar, and salt; add to creamed mixture and mix well.
Shape cookie dough into small balls. Arrange on a cookie sheet. Press flat with the flat bottom of a glass. Bake at 350° for 10 minutes. Makes 3 dozen.

Peanut Butter Pie1 12-ounce box vanilla wafers, finely ground (3 c. crumbs)1/2 c. (1 stick) butter, melted8-ounce package cream cheese, softened1/2 c. peanut butter1/2 c. condensed milk 1 c. confectioner’s sugar, sifted8 to 10 ounces Cool Whip (3 c.), more for garnish Semisweet chocolate shavings, for garnishUnsalted peanuts, for garnish

Heat oven to 350 °. Place vanilla wafer crumbs in a medium bowl. Pour over the melted butter and stir to combine. Divide equally into two 9-inch pie tins. Press mixture onto bottom and up sides of pie dish. Transfer to oven and bake until golden brown, 10 to 15 minutes. Remove to a rack to cool completely. In the bowl of an electric mixer fitted with the paddle attachment combine the cream cheese, peanut butter, and condensed milk. Mix until smooth. Add confectioner’s sugar. Using a large rubber spatula fold in 3 cups Cool Whip. Pour mixture into cooled pie shells. Decorate cake as desired with more cool whip. Garnish with chocolate shavings and peanuts. Refrigerate or freeze until firm.Makes two 9-inch pies.

Mint Lemonade1/2 c. fresh lemon juice1/2 c. sugar1/3 c. packed fresh mint leaves2 c. water3 c. ice cubes, cracked if large

Blend lemon juice, sugar, and mint leaves in a blender until leaves are finely chopped and sugar is dissolved. Add water and enough ice cubes to fill blender, then blend until smooth. Garnish with fresh mint sprigs. Serve immediately. Serves 4.
Serve with a Golden Yunnan Tea served hot or iced.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Dawnya Sasse is the creator of the ultimate tea business training school allowing students to discover the secrets of the tea industy,"quickly and easily" without ever leaving home.
+++++++++++++++++++++++++++++++++
Why do some people succeed in the tea business? Discover how to "Unlock the Secrets of the Billion Dollar Tea Industry from the Comfort of Your Own Computer" and make your tea dream a reality. Free audio mini course http://www.StartATeaBusiness.com
+++++++++++++++++++++++++++++++++
This article may be distributed freely on your website, as long as this entire article, including links and this resource box are unchanged.Copyright 2006 Dawnya Sasse All Rights Reserved. Tea Events http://www.TeaEvents.com
'

Just in time for spring, Iveta has come out with some new flavors that we will be carrying soon @ Ladysfortea.com. Lemon Poppy muffin mix, cherry scone mix, sugar free
vanilla scone mix and carrot cake scone mix. Yum!

I am including a recipe using some of the items that we carry that are from Iveta.
Make sure and try this one. It's great to use for Easter and Mother's Day that is
coming soon.

Also, watch our site for new tea cozies for your Brown Betty Tea Pots and tea
strainers. We do listen to our customers and many of you have been asking.

Enjoy the recipe.

Very Berry Lemon Trifle
(serves 8-10)
Ingredients:

1 box of Iveta Gourmet Lemon Scone Mix
4 cups seasonal berries (fresh or frozen)
8 oz. lemon curd
1 cup heavy whipping cream
8 oz. whipped cream (homemade or from a can)
8-10 clear serving glasses

Directions:

1. Add 1 cup heavy whipping cream to lemon scone mix.
2. Use the serving glasses to cookie cutter dough circles.
3. Place dough on greased baking pan and sprinkle sugar on top.
4. Bake at 350 degrees for 10-15 min.
5. Let cool then cut scones horizontally in half.
6. Begin layering serving glasses…1/2 slice scone, lemon curd, berries, whipped cream….repeat. (total of 8 layers)
7. Shave almonds on top. (optional)
8. Refrigerate or serve and enjoy!

Tip:
Make homemade whipped cream by whipping together heavy whipping cream and a splash of vanilla extract.


You can purchase the lemon scone mix and lemon curd from us at Ladysfortea.com.
Enjoy!

Lady Caroline

Just in time for Valentines Day! Heart Shaped Brownies and Chocolate Truffles.

Brownies
1)Prepare two packages of Ghiribaldi Brownie Mix according to directions (purchase at Costco). Bake in a parchment lined 1" jelly roll pan.

2) Allow to cool and refrigerate until cold.

3) Remove from pan. Peel off parchment paper and cut out cookies with heart shaped cookie
cutter.

4) Wrap individually in Saran wrap and keep refrigerated until given to your favorite Valentine.
You can also frost brownies if desired and add sprinkles or red hearts.

Truffles
1) Using remainder of brownies from cut outs, form into balls to make truffles.

2) Refrigerate again.

3) When cold, dip balls in melted chocolate and coatings. Roll in powdered sugar, cocoa,
coconut, sprinkles. Keep refrigerated until serving. Use your imagination and enjoy!


Did you know that Ladysfortea.com has the chocolate chip scone mix and
chocolate cherry muffin mix on sale just in time for Valentines Day?!*

Happy New Year!

I am excited to share with you my latest adventure! I just returned from a Victorian Tea Cruise to the Caiman Islands and Mexico. During the cruise I took part in continuing ed hours
for the tea business with Tea Events owner Dawnya Sasse. It was a great time with fellow tea
lovers and business owners. I look forward to this coming year and the new ideas I came home with and the opportunity to share some fresh adventures.

Are you making it a habit to take time and share a cup of tea with your friends and family?
Visit Ladysfortea.com for some tea specials we are offering just until the end of the month and
then visit again Feb 1 to see what we are offering just in time for Valentines Day. Like
chocolate? Stay tuned!!!

Make sure to add any comments to our site regarding our products or customer service. We love to hear from you and want to share your comments with our customers. Visit Ladysfortea.com
to see the latest comments that have been posted along with copies of my certificates and picture.

We really appreciate you all as our customers. Since February is the "love" month, we are going to run a special discount for customers only. Keep watching and visiting often.

Lady Caroline

Daily Prayers Dissolve Your Cares
by Helen Steiner Rice

I meet God in the morning
And go with Him through the day,
Then in the stillness of the night
Before sleep comes I pray
That God will just "take over"
All the problems I couldn't solve
And in the peacefulness of sleep
My cares will all dissolve.
So when I open my eyes
To greet another day
I'll find myself renewed in strength
And there'll open up a way
To meet what seemed impossible
For me to solve alone
And once again I'll be assured
I am never "ON MY OWN"

For if we try to stand alone
We are weak and we will fall,
For God is always GREATEST
When we're helpless, lost, and small.
And no day is unmeetable
If on rising our first thought
Is to thank God for the blessings
That His loving care has brought...
So meet Him in the morning
And go with Him through the day
And thank Him for guidance
Each evening when you pray.
And if you follow faithfully
This daily way to pray
You will never in your lifetime
Face another "hopeless day."

Hello, friends.

My heart is heavy as I remember the fatalities of 911. It's hard to believe it has been five
years already. If you know of anyone that was affected by 911, reach out to them this week
with understanding and compassion as it could have been yours or my family lost on that
dreadful day. I hope you can say a special prayer for those families that still are so heavy with the burden of loss.

Ami-Tea

This is my prayer for peace, for a world in divine harmony.
A world that knows no war. To do this, I bring myself to a
peaceful place. I go within and know that God is all there is,
and I am one with this divine tranquility. I pray that everyone
joins me in this sacred space of amity. For this is the place where
peace begins-this powerful, productive and potent place within.
From here we see only our similarities and parity and know only
our good. I accept good, embody good, live for good, and do only
good. As I know peace, I know it begins with me. I give thanks
and abide by the Golden Rule, the code of amity that knows no
enemy. I put aside and I go inside. I release and I relent. I forgive
and I repent. I let go and I let God. I give in and I get God. And
so it is, and so I am, and so we are, in peace. Amen.

Please feel free to add any prayers or thoughts you may have for
our nation and those who have lost so much for our nation.

Lady Caroline

Remembering:

About a month ago I made a trip to visit one of my older sisters. We talked and remembered our younger years and filled in many blanks with the information each other had. It was so fulfilling.
Around her house were many things that belonged to my parents, it brought back our growing up years. There was just something about it that brought warmth and even security in the visit.
She had lived in her new house for nine years and I am ashamed to say had never visited it
before. Our time together was long over due and I didn't want to go another year without
reconnecting. She was going to be 70 the next week.

During our visit, one of the things I had told her was that I wanted to start looking for some
old aprons. I asked her if she had any of our mother's but she did not. They had gone by
the ways side through the years. Later after returning home, I received a package from her
with a Christmas apron she had found that she used to wear when I was a child. I remember
seeing her wear it in her early years of marriage (we are 15 years apart). Oh, what a joy and precious gift that was. Better than new furniture, or a new house.

Do you remember the aprons our mother's or perhaps you wore?

My mother- in- law sent me an article on aprons that I just have to share with you. What are
your fond memories of childhood?


Aprons
I don't think our kids know what an apron is. The principal use of Grandma's apron was to protect the dress underneath, but along with that, it served as a potholder for removing hot pans from the oven.

It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.

From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids when the weather was cold, grandma wrapped it around her arms.Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.

Chips and kindling wood were brought into the kitchen in that apron.

From the garden, it carried all sorts of vegetables.

After the peas had been shelled, it carried out the hulls.

In the fall, the apron was used to bring in apples that had fallen from the trees.

When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.

When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.

It will be a long time before someone invents something that will replace that "old-time apron" that served so many purposes. Send this to those who would know, and love the story about Grandma's aprons.

REMEMBER: Grandma used to set her hot baked apple pies on the window sill to cool.Her granddaughters set theirs on the window sill to thaw.

Lady Caroline

Passion:

What is passion?
While working in the garden the other day(something I love to do and would rather ditch the house work any day for ) I started thinking about passion. What is it? I believe passion is that feeling one gets when thinking or doing a particular thing that really makes you so consumed that nothing else matters or can compare. That tugging in your mind that draws you away from almost any other activity you may be doing. Chocolate is good-but oh, nothing is as satisfying as your passion. Nothing else will keep you up, make you miss appointments or crucial family gatherings and yes-even make you forget to eat as what you are passionate about.

What is your passion?
Have you defined it yet? I believe we are never complete until we know what it is that fulfills our thoughts-our life-our being. That is who we are. That is the being that God created. When you have declared what your passion is-you then are a complete fulfilled person.

What is my passion?
You. Yes-you. You are a part of my passion. My tea business is my passion and you are a part of that. Tea parties, afternoon tea, tea houses, tea bars, tea sets, tea ware, herbal tea, black tea(with cream-of course), tea in the morning, tea before bed, tea foods, tea baskets, tea gifts and on and on tea, tea, tea, tea, tea. Now you see-this is my passion and I believe that passion or dream can become a reality (real-tea) if you persue it and not give up. Will it always turn out great the first try? Hardly ever. But if you are truly passionate about it you will continue to strive for success. Thank you for being a part of my passion. Not a dream-because it is real. Tea is my passion. You are my passion. You are real.

Have a cup for me,

Lady Caroline


Tea Cakes (I thought this was appropriate)

Ingredients
1 cup granulated sugar
6 eggs, slightly beaten
1 tablespoon lemon juice
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup unsalted butter (no substitutes), melted and cooled
1 tablespoon finely shredded lemon peel
4-1/2 cups granulated sugar
2-1/4 cups water
1/4 teaspoon cream of tartar
1 tablespoon lemon juice
6 to 6-3/4 cups sifted powdered sugar

Directions
1. Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan. Line the bottom with waxed paper. Set aside.
2. Place the 1 cup sugar and eggs in a 3- to 4-quart heatproof mixing bowl. Place bowl over 1 to 2 inches hot water in a large saucepan (bowl should not touch water). Heat over low heat, stirring occasionally, for 5 to 10 minutes or until egg mixture is lukewarm (105 degree F to 110 degree F). Remove bowl from saucepan. Add the first 1 tablespoon lemon juice and vanilla.
3. Beat egg mixture with electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted butter and lemon peel. Spread batter into prepared pan.
4. Bake in preheated oven for 25 minutes or until a wooden toothpick inserted near the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; peel off paper. Cool thoroughly on rack.
5. Combine the 4-1/2 cups granulated sugar, the water, and cream of tartar in a 3-quart saucepan. Bring mixture to boiling over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low. Clip a candy thermometer to side of the saucepan. Cook until thermometer registers 226 degree F, stirring only when necessary to prevent sticking. Mixture should boil at a moderate, steady rate over the entire surface (this should take about 15 minutes). Remove saucepan from heat. Cool sugar mixture at room temperature, without stirring, to 110 degree F (allow about 1 hour). Stir in the 1 tablespoon lemon juice. Stir in enough powdered sugar to make icing that is easy to drizzle. If necessary, beat the icing with a rotary beater or a wire whisk to remove any lumps. If the icing gets too thick to drizzle, beat in a few drops hot water.
6. Using a serrated knife, trim sides and top of cake to make the edges smooth and straight. Cut cake into 1-1/2-inch squares, diamonds, triangles, and/or circles. Brush off crumbs. Place the cake pieces on wire racks with waxed paper underneath.
7. Insert a 2- or 3-prong, long-handled fork into the side of one cake piece. Holding the cake over the saucepan of icing, spoon on enough icing to cover sides and top. Place frosted cake piece back on the wire rack, making sure it doesn't touch other cake pieces. Repeat with remaining pieces. Let cakes dry 15 minutes. Repeat with a second layer of icing, except set cake pieces on top of the fork prongs (do not spear them). Repeat with a third layer of icing. If necessary, reuse the icing that has dripped onto the waxed paper, straining to remove crumbs. Tint any remaining icing with food coloring as desired and pipe or drizzle atop cakes. Makes about 48.

Hello, Ladies.

I have been thinking about friendship and how our ancestor's had generations of family around them that were there to mentor, nourish, and yes-be friends one to another. Today, in our very busy world, we are missing so much of that precious time shared with mothers, daughters, aunts and cousins that reaffirmed who we are in the world and helped mold our personalities.

Last week I attended a tea with the Ladies Tea Guilde in which I belong . As very active women in today's society, I noticed we were all a little beat up. We attended a tea that was scheduled for a couple of hours and when I left after five hours, many still lingered. I did not want to depart but as expected, I had other obligations. As we shared our woes and insites, I watched a rejuvenation taking place. The more we shared, the more alive we became and the creative juices began flowing. When I left, three years of teas had been planned and the color was returning into the faces of my colleges. This is what it must have been like in generations passed when the women got together to sew, cook, can, or birth a new life into the world.

I encourage you to take the time to call a friend or family member and spend the afternoon .
No special spas are necessary-just good old fashion friendship.

Well, of course this got me thinking of cooking and baking so I dug out an old recipe that seemed appropriate. Remember this one sisters of the past? Of course I had to immediately make it.

Friendship Cake

You will need a 1 gallon glass jar
To this jar add:
1 lg can sliced peaches
2-1/2 cups sugar
Stir once a day for 10 days

To the peach mixture add:
1 lg can crushed pineapple
2-1/2 cups sugar
Again, stir once a day for 10 days

To the above mixture add:
1 jar marshino cherries
2-1/2 cups sugar
Stir once a day for 10 days

After the 10 days, drain the fruit and put in
a very large mixing bowl.
To the fruit add:
1 dozen eggs
3 yellow cake mixes (pudding in the mix)
3-2/3 cup oil
Stir by hand and pour into loaf pans
Bake at 325 degrees for one hour

Wrap Friendship Cakes in decorative foils and share with your
friends. Save one for your family and one to share with guests.

This would be a great time to stock up on our customer appreciation private tea sale
going on during the month of August (or until supply runs out). Save 40% on call tea.

Thanks for being my friend,

Lady Caroline

Hello; Lady Caroline here. Well, how are you holding up under these hot summer days?
Hopefully, I can bring you a reprieve-and a refreshing one at that!

Iced Teas:

Basic Method of Preparation
Use approximately 1-1/2 t. loose tea for each c. water. Pour boiling water over loose tea.
Stir and cover. Let steep for 4-5 minutes. Stir again and strain the tea. Chill and serve
over ice. Add sugar and lemon to taste.

Sun Tea
Fill a 2 q. container with cold water. Add 4-5 T. loose tea. Stir and cover loosely. Place in
full sunlight for 3-4 hours according to the desired tea strength. Strain into a clean container
and chill. Add sugar and lemon to taste and serve over ice.

Iced Orange Spice Tea
6 c. iced Market Spice Tea made by the desired method
3/4 c. orange liqueur
Combine and serve over ice garnished with orange slices

Tea House Iced Tea
1/2 c. sugar
1 Cinnamon stick, broken
8 Allspice berries
4 whole Cloves
1/8 t. Nutmeg
3 t. Northwest Breakfast Tea
Pour 3 c. boiling water over all ingredients. Steep for 5-6 minutes. Strain. To serve immediately, pour over ice in glass and add a squeeze of lemon. (Place a metal spoon among the ice cubes
to keep the glass from breaking). OR, chill tea and add 1 c. water and 1/4 c. lemon juice. Serve
chilled in a pitcher with lemon slices.

Iced Mint Tea
3 t. Northwest Breakfast Tea
1/2 t. dried Mint leaves
Pour 2-1/2 c. boiling water over ingredients. Cover and steep 4 minutes. Strain and chill. Add sugar or honey to taste. Serve over ice garnished with fresh mint. Makes 2-1/2 c.

Tropical Mint Tea
2-1/2 c. unsweetened Iced Mint Tea
3 T. sugar
3 T. lemon juice
1/4 c. pineapple juice
Mix well and serve over ice. Garnish with mint, pineapple or lemon. Makes 3 cups.
Add optional light or dark rum.

Melonade
3 md. t. Watermelon Tea
1/4 c. sugar or more to taste
3 T. lemon juice
Pour 2 c. boiling water over tea. Stir, cover and steep for 5 minutes. Strain and cool. Add sugar and lemon juice. Pour over ice and garnish with lemon.

Brandied Apricot Tea
3 t. Apricot Tea
3/4 c. Apricot brandy
1-1/2 c. Apricot nectar
sugar to taste
Pour 3 c. boiling water over tea. Steep 3-4 minutes. Strain and cool. Add remaining
ingredients. Chill and serve over ice.

Iced Berry Spice Tea
3 md. t. Northwest Breakfast, Black Currant or other fruit-lavored tea.
2 Cinnamon sticks
15 whole Cloves
1-1/2 c. cranberry juice
1/3 c. sugar
3 T. lemon juice
Pour 3 c. boiling water over tea. Steep for 5 minutes. Strain. Add cinnamon sticks
and cloves. Cover and let stand until cool. Strain and add remaining ingredients. Pour over ice and garnish with lemon slices.

Club House Punch
4 t. Northwest Breakfast Tea
3 c. pineapple juice
2 c. whiskey
1/4 c. sugar
2 T. lemon juice
1 qt. club soda or lemon-lime soda
Pour 2 c. boiling water over tea. Stir. Cover amd steep for 5 minutes. Strain and cool. Add pineapple juice, whiskey, sugar, and lemon juice. Chill. Just before serving add soda. Garnish with lemon. Makes 2-1/2 qts.

Iced Bohemian Tea
1 md t. Watermelon Tea
1 md. t. Back Currant Tea
1 md. t. Apricot Tea
1 c. orange juice
1/2 c. lemon juice
4 T. sugar or more to taste
1/2 t. Cinnamon, ground
1/2 t. Cloves, ground
Pour 2 c. boiling water over watermelon, black currant and decaf apricot teas. Steep for 4 minutes. Strain and cool. Add orange juice, lemon juice, sugar, cinnamon and cloves. Chill and serve over ice. Garnish with orange and or lemon slices. Makes 3-1/2 c.

Hint:
To clear tea that has become cloudy, slowly add boiling water stirring until the tea clears.

Always use fresh cold tap water for tea making and bring to a rapid boil.

Add your favorite liqueur to iced tea for a refreshing summertime drink.

Sweetness is a personal choice.

If you would like a copy of these recipes, go to the contact us page on our website and request "Interesting Facts about Tea".

Ok, ladies. It's time to take down those pretty glasses from the cupboard and have a friend over for a refreshing afternoon treat.

Keeping Cooool.

Lady Caroline

Happy Holiday! I hope you have a lot of plans with family and friends for your holiday and take this time to share your best recipes. I am taking this time to share with you one of my family's favorites. You have to start it the night before so go to the store now in preparation.

4th of July Baked Beans

-brown
1 lb hamburger
1 lb ground Italian sausage
1 green pepper
1 onion

-add
1 can crushed pineapple
1 can chunk pineapple
1 package hot dogs
2 cups BBQ sauce
1 28oz can baked beans
a small can pork and beans
1 teaspoon liquid smoke
4 cloves minced garlic

Mix together and let set over night in the refrigerator.
Bake at 375 degrees for 1 hour.

I hope you add this recipe to your list of favorites.
Hint: this is a great dish for pot lucks.

I am also serving Market Spice Iced Tea for our get together. Just brew a large pot of tea
and chill for at least 4 hours. Serve with ice. No sugar is needed as this tea is quite sweet.

Happy 4th

Lady Caroline

Hello, fellow tea lovers. Lady Caroline here. Ya know-it is interesting that they say we have "free speech" but there is always someone ready to tell you that you don't. OK- I'll be good (maybe).

Last weekend my husband and I went to the Oregon Coast for a much needed time of R & R.
At the beach house (rented), the owner had left some suggestions of good places to eat. On our way home, we stopped at a great little bakery from the list in Nehelam, Oregon for breakfast. The name of the bakery was "Wanda's Bakery". The food was excellent and on the way out the door I purchased a few items from the bakery (home made of course). One item was a cranberry orange scone and it made me think of a great recipe I had for scones so I wanted to share it with you. I hope you enjoy it with your tea of choice as I do.


Cream Scones with Currants

Ingredients:

1 3/4 cps unbleached all-purpose flour
2 1/2 tsp baking powder
3 TB sugar
1/4 tsp fine salt
6 TB unsalted butter, cut into 1/2 inch cubes and refrigerated
2 tsp finely grated orange zest (peel)
1/4 cp dried currants
1 large egg
4-5 TB heavy cream or half and half

Directions:

Oven: preheat to 425 degrees F.
Line baking sheet with parchment paper


Mix dry ingredients in a medium size bowl with a fork. Add butter and cut into dry mixture until crumbling and forming pea size balls. Add the zest and currants. In separate small bowl whisk the egg and cream together and then add to the dry mixture blending with your fingers just until the dough holds together. Turn the dough onto a lightly floured work surface. Form into a ball 6 inches round and 1 inch high. Cut into 6 equal sized wedges leaving space between each piece as you place on the baking sheet.

Bake scones for 12 to 15 minutes or until golden brown. You may also brush the tops with cream and sprinkle with sugar before baking to create a harder, shinier crust.

Hope you enjoy making your own scones.

Next week I will be putting a recipe on the Blog for my Fourth of July Baked Beans that my family looks forward to every year.

Note: Brew a large pot of tea in the morning saving the remainder from your cup of the day and poor into a glass pitcher and refrigerate for iced tea later on in the day during these hot summer days.

Hint: Our Market Spice Tea is excellent brewed in either bag or loose and then chilled for iced tea. Be creative and try different flavors. Share at picnics, BBQ's, and get togethers with your friends.

Why not share your experiments with us on the Blog?

Lady Caroline

Hi, ladies. Here is great recipe for summer! It's not too sweet and very refreshing.

Lemon Cake:

Using a cake mix, make a lemon cake according to directions on the box.

Allow cake to cool in pan(9x13) for about 20 minutes.
Make holes with a fork in the top of the cake about 1 inch apart.

Prepare package (lg) of lemon jello with the hot water and half
of the cold water until powder is dissolved.
Poor hot jello over the cake and refrigerate for a least four hours.

This cake does not require frosting.
You can top with cool whip(for fewer calories), whipped cream, or powdered
sugar topped with fresh berries.

For a different twist, use lime(green) jello for the keylime effect.
Use your imagination and enjoy!

Why not send us your favorite summer recipes to share.

Blog often,

Lady Caroline

Hello. Lady Caroline here. I was thinking about a recipe for spring and my daughter shared a new one with me and I thought I would pass it on. This recipe has a freshness to it but is hardy enough for tea. Don't let the name fool you. It is delicious! Feel free to pass it on as we all like to share recipes. Enjoy.


7 up Cake!
Preheat oven to 350 degrees
Prepare a bundt pan with your favorite non-stick spray
Bake cake for 1-1 1/2 hours depending on the accuracy of your oven

5 eggs
3 sticks butter-softened (1 1/2 cups)
3/4 cup 7-up (beverage)
3 cup flour-sifted
3 cups granualated sugar
1 Tablespoon pure lemon extract


Beat eggs, butter, & 7-up until creamed. Slowly add dry ingredients until completely mixed. Poor into bundt pan and bake until toothpick comes out clean. This time may very depending on the accuracy of your oven. Allow to cool before turning from the pan. Serve on your favorite cake dish or pedistool.

The 7-up creates an interesting crunching top. You may also drissel a lite lemon glaze over your cake before serving. Sugared lemon slices and fresh mint on the slide of the serving dish will add a little more interest to your new display.

If you would like to submit a recipe for consideration, go to our contact us page on our website and email us. We would be glad to consider it for our blog.

Happy Spring,

Lady Caroline

www.ladysfortea.com


I hope you enjoy this recipe and serve it to your friends with your favorite cup of tea. Don't have one yet? Vist our website at www.ladysfortea.com and order the tea sampler to give you some new options.

New! You now are able to receive monthly tea news updates, recipes, inspirational quotes and decorating tips on Lady Caroline's Blog.

Here is the link to access the blog, ladysfortea.blogspot.com, plus you can visit my new website at www.ladysfortea.com and click on the "Lady Caroline's Blog button" located on the Home Page to view the blog at any time. While you are there, why not do some shopping?

Mother's Day is just a few weeks away and we ship anywhere in the US. We carry Marketspice tea, Iveta Gourmet scone mix, clotted crème, lemon curd, Brown Betty Teapots, and Teago-the newest Tea Party Tea Bingo Game out on the market. We also have samplers and gift baskets perfect for your friends or family for this special day coming soon. As you know, Mother's Day is a day to remember your loved ones.

I am so excited to be in touch with you. If you would like to send me your recipes to be added to the BLOG, go to the "Contact Us" page on the website and you can send me your comments, quotes, recipes, questions, or whatever is on your mind. Also, if you prefer not to receive notices, let me know that also.

Please disregard any previous links as this is now our only website.
Ok-here's your thought for the day.

The setting of the sun is very much like life;
it happens whether we notice or not.
Like sunsets, some days can be more spectacular
than others. However, countless sunsets, as well as
numerous days, can all slip past us unaware. But then
there are days when we find ourselves in exactly the right
place at precisely the right time, when we catch those few
brief awe-inspiring moments of a sunset in all its glory.
Those are the moments that can absolutely take our breath
away, and in them, we just know that we are all part of
something so magnificent and yet so difficult to comprehend.
But in those sacred seconds a communion takes place, and
our incomprehension no longer matters.

Taken from "Sipping Tea-Celebrating Me"
by Dharlene Fahl-Brittian

May your days be blessed. I am in anticipation of our next meeting.


dba.Lady Caroline
www.ladysfortea.com