Update and Chocolate Raspberry Pie Recipe

Dear Tea Lovers,

It has been a busy weekend. My husband and I spent the entire weekend working on the website. We added new pictures to the premium tea section. Take a look at our display teas. I’ve been wanting to share them with you for a long time. They are gorgeous and you wouldn’t even know it by the descriptions. A picture is worth a thousand words. It’s a time consuming process so more will be coming soon!

You will also notice the new blog section, Amy’s Blog on the left-hand side of the website home page. Take a look and see all of news. It has been a very exciting last few weeks and looking ahead to the next two weeks, the excitement continues. We start off this week on Tuesday with a big eWomen event with the founder Sandra Yancey. She’s my mentor and hero. And here’s the rest:

Upcoming Events:

An Afternoon/Evening with James Norwood Pratt on October 22nd – every seat has been filled, my customers do me proud. He’ll be impressed!
Miss Spider’s Tea Party on October 24th and 31st
Scone Making Class on October 21st

Shipping is free for online-orders until the end of November but you must use the code, (“SORRY – EMAIL only customers“), at checkout.

Come in a receive a 25% discount off of our tea of the month – Voodoo.

We’ve had so many requests for our Chocolate Raspberry Pie recipe and no one wants to wait until it comes out in next year’s cookbook. So below is a sneak peak. Enjoy and have a wonderful week!

Amy

Chocolate Raspberry Pie

¾ c. butter
4 t. sugar
2 c. flour
2/3 c. chopped nuts

Cream butter and sugar together. Stir in flour; mix well. Add nuts, mixing well. Press into a greased 9″x13″ glass pan. Bake at 375°F for 10-12 minutes until lightly browned.

Filling:

1 10 oz. pkg. frozen raspberries
2 cans sweetened condensed milk
1 T. lemon juice
1½ c. cool whip

Thaw raspberries enough to break apart into small chunks. (Reserve a few for garnishing). Place all ingredients except cool whip into large mixer bowl. Beat on high speed 10-15 minutes until mixture expands in volume and thickens. Fold in cool whip. Place over pie crust and freeze at least 3 hours before serving. (Can be made and frozen ahead of time.) Cut into squares and place in small glass dishes. Makes about 35-40 small tea desserts.

Chocolate Drizzle:

½ of an 8 oz. Hershey bar with almonds
2½ T. instant coffee
1½ T. Amaretto Liquor

In a glass bowl melt chocolate in microwave. Add coffee and Amaretto. Drizzle over dessert.