Need Tea? Free shipping ends 12/21/09

Dear Tea Lovers,

I just wanted to remind you that free shipping (orders over $20.00) ends on Monday, December 21st. Get your last minute orders in for tea to serve during your holiday festivities. Chocolate Caramel Turtle was so popular that I ran out last week! But don’t worry, I have it back in again!

Here’s the holiday list of teas one more time:

Caribbean Christmas (Cranberry/Papaya)
Chocolate Mocha Spice
Chocolate Peppermint
Diablo (Cherry Cinnamon)
Hawaiian Orchid (Mango/Passionfruit)
Holiday Berry (Cranberry/Raspberry)
Holiday Orange Fantasy (Orange/Tangerine)
Nutty but Nice (Hazelnut/Vanilla)
Pumpkin Creme
Spiced Ginger Peach
White Ginger Orange Peach
Orange Cranberry Spice
Chocolate Caramel Turtle (our newest addition!)

If you need it even sooner you can purchase our tea from our booth at the Antique Trove in Roseville.

Now that the holiday season is really upon us, I thought I would give you all a very delicious holiday recipe that you can make in a jiffy with few ingredients. I always have a few boxes of the cake mix on hand just in case I need to take something to the neighbors. Enjoy!

Rum Cake (from Creating an Afternoon to Remember)

Cake:

1 Duncan Hines Moist Deluxe Butter Recipe
4 eggs
1/2 c. water
1/2 c. oil
1/2 c. rum

Glaze:

1/4 c. rum
1/4 c. butter
Dash of water
1 c. sugar

Preheat oven to 350 degrees.

Prepare cake according to cake mix directions using the ingredients above. Bake at 350 degrees in a bundt pan for 45-50 minutes or until done.

Glaze:

Combine 1/4 c. rum, 1/4 c. butter, dash of water and sugar in a small saucepan. Bring to a boil. Pour 1/2 mixture over cake while still hot. Let sit for 10 minutes. Invert cake on a serving plate. Brush on remaining glaze and let cool.

Have a very Merry Christmas and Happy Holidays!

Amy