E-Zines

This is an archive of emails we have sent to our customers.  You can sign up to recieve our e-zine for information, recipes and coupons.

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

Dear Tea Lovers,

I’ve had a few questions about where to put in the free shipping code: MERRYCHRISTMAS.  The redemption code is entered in Step 2 of the payment process. It’s under the billing address information in the “Discount Coupon” section. It’s in the middle of the page. Hope this helps!

I can manually do it if you can’t find it for some reason.

Have a great Sunday!

Amy

Dear Tea Lovers,

Many of you have requested a list of teas that would be good to serve over the holiday season.

Holiday Teas:

• 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!)

Holiday Decaf/Herbals:

• Golden Apricot Cinnamon (This is a flavored rooibos so it does not have any caffeine)
• Sugar Plum Fairy (decaf)

Shop Now and Receive Free Shipping:

Free shipping on orders over $20 through December 21st.  Just enter the coupon code MERRYCHRISTMAS at checkout.

Forever Ambers (from Creating an Afternoon to Remember)

This is something my grandmother made every year.  I always think of her when I make it for the holiday season.

• 1 large package of orange sliced candy
• 1 16 oz. package of coconut
• 2 cans sweetened condensed milk
• 1 c. chopped nuts
• 1 t. orange flavoring
• 1 t. vanilla
• 1 16 oz. package of powdered sugar

Cut orange slices in small pieces.  Mix candy, coconut, milk, nuts, orange flavoring and vanilla and spread into a greased 9″ x 13″ pan.  Bake at 275 degrees for 15 minutes.  Stir and bake an additional 15 minutes.  Remove from oven and sift the entire 16 oz. package of powdered sugar over mixture.  Stir and drop by tablespoons onto waxed paper.  Allow candy to dry and set.

Have a happy holiday!

Amy

Dear Tea Lovers,

This is just a reminder about the Holiday Open House at the Antique Trove in Roseville this weekend.  On Saturday I’ll be there from 10-3 and on Sunday from 1-4.  Stop by, visit, try some wonderful goodies made from our cookbooks and enjoy delicious tea. Plus pick up some holiday gifts as you sip your tea.

Here’s just a sampling of the treats I’ve been making this week.

• Peppermint Brittle – my absolute holiday favorite!
• Chocolate Oatmeal Delights
• Forever Ambers
• Espresso Tea Cookies
• Chocolate Snaps
• Hello Dollies
• and a few more!

Plus we’ll be sampling two very special balsamic vinegars that we order every year during the holiday season.  These also make unique hostess gifts to take to holiday parties.

Hope to see you there!

Amy

Dear Tea Lovers,

I hope you all had a wonderful Thanksgiving! I definitely did!  This was the first year in a long time that I had time for my family. It was absolutely wonderful!

Now that the holiday season is upon us, I wanted to invite you to my open house at the Antique Trove this Saturday and Sunday, December 5-6th. On Saturday I’ll be there from 10-3 and Sunday from 1-4.  I’ll be bringing a sampling of goodies from all 5 of the cookbooks. I’ll also be sampling tea and our new spiced tea made with Aspen Mulling Spices.

Check out our holiday infuser packs. Each bag comes with two teas, tied with holiday ribbon and embellished with a tea infuser ball. Only $15.95!  We also have packaged two 1 oz. bags of tea in a cute holiday cellophane bag.  These are only $6.95. (Unfortunately these are only available at the Antique Trove not on-line).

In addition, Babette Donaldson, author of the Emma Lea books will be there on Sunday from 1-3 to autograph her latest books.  Her children’s books make a great gift for that special little one in your life.  She’ll also be giving away a free copy of her new Emma Lea Holiday short story.

Stop by and see me!  I’ve enjoyed the little notes many of you have left on the mailing list sheet at the Antique Trove. Thanks so much!

As a special bonus on December 6th, just print out this e-mail and you’ll receive $5.00 off one item when your purchases total $50.00 (before tax) or more.  If you can’t make it but still want the offer, just send me an order on-line on December 5th or 6th and mention this e-mail in the comment section and I’ll give you the discount as well.

Have a wonderful holiday season!  I hope to see many of you on December 6th at the Antique Trove!

Amy

Recipe:

Chocolate Oatmeal Delights

I have to make this recipe every Thanksgiving for my husband’s family. They just can’t get enough of them.  It’s a great holiday treat, is easy to make and makes a lot!  Enjoy!

• 1 c. butter
• 2 c. brown sugar
• 2 eggs
• 2 1/2 c. flour
• 1 t. salt
• 1 t. baking soda
• 3 c. oatmeal
• 12 oz. semisweet chocolate chips
• 1 can sweetened condensed milk
• 2 T. butter

Cream together 1 c. butter, brown sugar and eggs.  Sift together flour, salt and baking soda.  Add to creamed mixture.  Stir in oatmeal.  Press 3/4 of mixture into a 9″ x 13″ pan.  (Reserve the remaining 1/4 mixture.)  Melt together chocolate chips, sweetened condensed milk and 2 T. butter.  Pour over oatmeal mixture.  Crumble/chunk the reserved oatmeal mixture on the top of the chocolate mixture.  Bake at 350 degrees for 20 minutes.  Do not over bake. Let set for a few hours before cutting.

Dear Tea Lovers,

This is just a reminder about the classes at the Antique Trove this Saturday, November 14th.  A few people were upset last time because they forgot to come.  So here’s your reminder. :-)

A few updates and reminders:

• Tart Servers and Sugar Tongs are in!
• Aspen Mulling Spices should be here today so I’ll have them for sampling and purchasing on Saturday.
• Free shipping on orders over $50.00
• A few more days left on the cookbook offer-Buy 3 cookbooks, get one free, just put down the name of the 4th cookbook you want in the comments section and I’ll send you a free one! (offer does not apply to Master Tea Room Recipes Cookbook)
• This Saturday, November 14th at the Antique Trove in Roseville:
  11:00 – How to Make Our Famous Black Forest Ham Quiche
  1:00 – How to Make Cranberry Orange Scones with Lemon Curd.

Have a great day! Hope to see you on Saturday!

Amy

Dear Tea Lovers,

We’re offering an on-line only cookbook special this week through November 15th, buy any 3 cookbooks, get one free (specify which free cookbook you would like in the order comments at checkout time.)  They make perfect holiday gifts, hostess gifts and gifts to yourself. Remember there is free shipping on orders over $50.00 until November 30th.

Clarification on the Quiche and Scone Class this week on Saturday, November 14th at the Antique Trove:

• Yes, the class is really free.
• No, you do not need to make reservations.

Gary, from the Antique Trove, has offered a different set up from last time, so there will be more space and more chairs this time.

Thanks again for being such great customers!  Every time I go into the Antique Trove, the staff comment on how you all were there. It makes me feel proud!

Have a wonderful week!  It’s a busy one for me, I’ll be getting ready for Saturday! Hope to see you there!

Amy

P.S. If you are looking for the Black Forest Ham Quiche recipe, you probably already have it, it’s in Cookbook 1 – Creating an Afternoon to Remember.

Dear Tea Lovers,

Our latest newsletter is out!  We have an upcoming class at the Antique Trove showing you how to make our famous black forest ham quiche, cranberry orange scones and lemon curd.  Take a look inside the newsletter for details.

The “Tea of the Month” is Pumpkin Crème.  For the month of November it is 25% off (for on-line sales only.)

Have a great week!

Amy

Dear Tea Lovers,

It was great to see so many of you at the Antique Trove last week. Once again you did me proud – you’re such loyal and supportive customers. Thanks so much for coming! I’ll be doing more events in November and December. Stay tuned for the next newsletter for specific events and dates.

Updates

After all the e-mails I received about the sugars, you convinced me to put them on-line even though they are a seasonal item.  To check out the sugars, click here.

Sale!

All pumpkin tea pots 25% off!  (Sale subject to items in stock only)

Cinnamon Pumpkin Pecan Scones

Scones

• 3 c. self-rising flour
• 1/2 c. sugar
• 2 t. cinnamon
• 3/4 c. of toasted pecan pieces
• 1 stick unsalted butter
• 1 c. canned pumpkin
• 3/4 c. buttermilk

Glaze

• 1 c. powdered sugar
• 2-3 T. water or milk

Combine flour, sugar and cinnamon.  Cut in butter until mixture is coarse and crumbly.  Mix in pecans and pumpkin.  Add just enough of buttermilk mixture to make a soft dough.  Turn out on a floured board and cut with a biscuit or cookie cutter.

Place scones close together on a cookie sheet sprayed with vegetable oil.  Bake at 400 degrees until lightly browned about 8-10 minutes.  Brush with glaze while still hot.  Enjoy!

Scones are served best warm and may be reheated in foil before serving.

Dear Tea Lovers,

Fall is finally here!  I just received the latest harvest decorative sugars on Friday.  They are already at the Antique Trove just waiting for you!  There are fall leaves, wine grapes and leaves, pink tea cups, and the red holly and ivy for the holiday season.  The petite packs are $8.95 and the larger boxes are $12.95.  When you get a chance, go by and check them out while the selection is the best.

Also, don’t forget I’ll be at the Antique Trove this Saturday, October 17th for the Peddler’s Market. I’ll be there from 10 AM – 4 PM with classes at 11 AM, 1 PM and 3 PM.  Hope to see you there!

For those of you who tried to access the newsletter last week and couldn’t, I apologize!  Apparently there were so many of you looking at it at the same time and also ordering tea, that it made our server slow.  If you had problems opening the newsletter last week, please try again.  If you still can’t get it, please let me know.  Thanks!

Have a wonderful week! Drink some Masala Chai for me!

Amy