Order Scones and Quiche Online and Peppermint Brittle Recipe

Dear Tea Lovers,

Tomorrow’s our big event at the Sacramento Magazine’s Best of the Best Party. Thanks so much for making us Number 1 this year! We’ll be serving our delicious scones and decadent desserts. They are expecting over 7000 in attendance. (Dena our baker, may not be thanking you today as she’s getting everything baked for tomorrow :) If you are interested in attending they are selling tickets at the door and all of the proceeds go to benefit the March of Dimes.

New on-line ordering for quiche, scones, Devonshire Cream and Lemon Curd:

Serve a very special and easy Christmas breakfast with our delicious Black Forest Ham Quiche and our freshly baked scones in these varieties – Newcastle Mandarin, Cranberry Orange or Cinnamon Pumpkin Pecan. Reserve now and pick up as late as Christmas Eve day. When you order on-line you save $1.00 off of Devonshire Cream and Lemon Curd and when you order 1 dozen scones or more, you save $5.05.

Upcoming Events and Sales:

Sugar Plum Fairy Children’s Tea – December 5th, 12th and 19th
On-line order Special – Free shipping on all website orders

In store offers only:

All 4 oz. tins of tea on sale 25% off this month.
Buy 3 Afternoon to Remember cookbooks, get one free.
Buy 2 full tea gift certificates and receive a free trivet.

Peppermint Brittle Recipe:

1 1/2 c. flour
1/2 t. baking soda
1/4 t. salt
3/4 c. unsalted butter — melted and cooled slightly
1/2 c. sugar
1/3 c. brown sugar
1 t. vanilla
10 oz. white chocolate chips
1-3 t. oil to thin white chocolate
3/4 c. candy canes crushed (put them in a zip-lock bag and crush them with a hammer)

Preheat oven to 350 degrees. Line a 9×13 inch pan with parchment paper. Stir
flour, baking soda and salt in a medium bowl. In a large bowl stir in melted
butter, both sugars and vanilla until smooth. Stir in flour mixture until
just blended. Stir in 1 c. of white chocolate chips and 1/2 c. crushed candy
canes. Press dough onto the parchment paper in 9×13 inch pan. Bake cookie
until top is firm and dark golden, about 30 minutes. Be sure they are baked
long enough so they will be brittle when cool. Transfer to rack and cool.

In a small bowl melt white chocolate chips with 1 t. oil in microwave on half
power for about 30 seconds. Stir add 1-2 t. more oil if needed to thin to
make a drizzle consistency. Melt 30 sec. more until chips are melted.

Drizzle half of the melted chocolate in thin lines over pan. Sprinkle
remaining crushed candy canes over chocolate. Drizzle more white chocolate
over top. Let stand until chocolate sets about 1 hour. Break into irregular
shapes about 2-3 inches pieces or cut into bars. Store in an airtight
container at room temperature. Makes about 24 pieces.

Merry Christmas and Happy Holidays!

Amy