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I love tea. In fact, when I see different foods I always ponder how they would be with a cup of tea, black tea. I have some favorites that I always have on hand. I tend to enjoy the British teas, both regular and decaf. I usually drink decaf tea most of the day but always include a cup of regular black tea about mid-morning. My favorite tea is Harney & Sons Florence which is a loose chocolate hazelnut black tea. I recently visited Mrs. Bridge’s Pantry in Woodstock, CT to purchase this tea. The owners were very helpful in directing me to another flavor, Paris which would be a good substitute for Florence when it is not available. It says that it has a citrus flavor, though I did not detect it at all and it was very similar to Florence. It does not come in a decaf variety. I also purchased Chocolate Mint which is like a liquid Peppermint Patty. The tea shop carries a wide selection of teas, tea accessories, and British foods. Lunches are available as well as pastries, tarts, etc. I always enjoy my visit there. If I cannot make it to a specialty shop I drink Tetley, British Blends and Red Rose English Breakfast Tea, in both decaf and regular. Back to the foods that go with tea: everything. Name it, it goes with tea. I would have to say that my favorite accompaniment to tea is cookies. Well, maybe scones. No, sweet breads. Hmm. It’s a toss up. After ice cream, need a cup of tea. Get the point? Here are a couple of delicious recipes that also go with tea.

Banana Cherry Chocolate Chip Bread

Cream together:

1/2 c. shortening

1 c. sugar

Add:

2 beaten eggs

2 cups flour

3 med. mashed bananas

1 tsp. baking soda

1 sm. bag chocolate chips

12 lrg. maraschino cherries (quartered)

1/2 c. chopped nuts

Mix thoroughly. Bake at 350 degrees in a tube pan for about 50 minutes.

Frost with cream cheese frosting:

1/2 c. butter

8 oz. cream cheese

2-3 cups powdered sugar

1 tsp. vanilla extract

Pumpkin Bread

3 cups flour 1 cup white sugar

1 cup brown sugar 2 tsp. baking soda

1 tsp. ground cloves 1 tsp. cinnamon

1 tsp. nutmeg 1 tsp. salt

½ tsp. baking powder 2/3 cup vegetable oil

2 cups pumpkin 3 eggs

Blend together until smooth.

Stir in: 1 ½ cups raisins

1 cup dried cranberries

1 ½ cups chopped nuts

3/4 cup chopped dates

Pour into 2 bread pans, bake about 1 hour at 350.

Blueberry Cake

1 ½ cups flour 1 tsp. bak. powder

½ tsp. salt 2 eggs separated

½ c. shortening (part butter)

1 cup sugar 1/3 cup milk

1 tsp. lemon juice

1 ½ c. floured blueberries

1. Sift flour, bak. powder and salt 3 times.

2. Beat egg whites til stiff. Set aside.

3. Cream shortening with sugar and add egg yolks, beating well.

4. Add dry ingredients alternately with milk.

5. Fold in egg whites, lemon juice, and add blueberries last.

6. Sprinkle batter with sugar before baking.

Bake in tube pan – 350ْ for 30-45 minutes