Our good friend Chloe-Ann shares this recipe that she received as a gift for her wedding. It is a cherished family recipe from “Aunt Kitty”.
Young and old alike love this good old fashioned recipe. Pumpkin can be substituted for bananas.

First Bowl cream together:

• 1 stick of butter
• 1 cup of sugar
• 3-4 bananas (Or one can of pumpkin. With pumpkin add allspice and cinnamon to taste)

Second Bowl sift together:

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda

Preheat oven to 350° and spray loaf pan or muffin pan.
Bake for 30-35 minutes in loaf pan or 25 minutes in muffin pan.

One of the best. Simply delicious paired with a cup of tea!

• 2 cups self-rising flour
• 1 cup firmly packed dark brown sugar
• 1 cup strong brewed tea, room temperature
• 1/2 cup vegetable oil
• 1 large egg, well beaten
• 1 recipe Cinnamon Glaze (see below)

Preheat oven to 325°. Grease and flour 9×5×3-inch loaf pan. In medium bowl, sift flour and brown sugar. Add tea, oil, and egg. Using electric mixer at medium speed, beat until well combined.
Pour batter into prepared pan. Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack and cool completely. Slice and cut into diamonds or desired shape; drizzle with cinnamon glaze.

Cinnamon Glaze

• 1 cup confectioners’ sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Combine confectioners’ sugar and cinnamon. Whisk in milk and vanilla extract until smooth.
Makes 1 loaf. Recipe from Tea Time Magazine November/December

Our friend Beth brings this dessert with her to so many dinner gatherings. She came up with the recipe when her children were small but even now her oldest requests this dessert for her birthday instead of cake!
Super easy sweet appetizer. Serve with tart Granny Smith apples. So good you won’t be able to leave this dip alone!

• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 tsp vanilla
• 1 block of cream cheese
• 1 bag toffee bits (good with or without chocolate coating)
• Plenty of  apples for dipping (Granny Smith apples are the best!)

Stir together all ingredients except for toffee bits. Add in toffee bits in just before serving. The crunchy toffee gives makes this recipe a fresh new hit.
Pairing Suggestion: For a full rounded dessert treat – serve with Creamy Caramels Black Tea!   This tea is a rich full bodied tea.  A tea even coffee lovers compliment! Not too sweet but reminiscent of English Toffee.

Lemon Mousse Tartlets

Gingersnap Crust
• 2 1/2 cups gingersnap cookie crumbs
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 10 Tablespoons melted butter (more if needed)

Preheat oven to 325°
Combine above ingredients and press into mini cheese cake pans (about 1/2 way up sides)

Lemon Mousse
• 1 package unflavored gelatin
• 1/4 cup cold water
• 3/4 cup sugar
• 2 teaspoons fresh lemon zest
• 3/4 cup fresh lemon juice
• 4 eggs yolks
• 1 teaspoon vanilla
• 1 1/4 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon lemon extract
• Fresh raspberries for garnish

Soften gelatin in water – let stand about 15 minutes. In another bowl, combine sugar, lemon zest, lemon juice, egg yolks, and vanilla. Whisk over medium heat until mixture thickens. Approximately 160°
Add into this mixture softened gelatin. Whisk until smooth about 1 minute. Chill.
Beat cream until foamy – gradually add powdered sugar and beat till soft peaks. Add lemon extract. Fold cream into cooked/chilled lemon mixture in 4 batches. Combine well.
Chill at least 3 hours. Spoon into prepared gingersnap shells. Fresh raspberries on top.
We found this wonderful recipe in Tea Time Magazine from May 1, 2007.

Indoor S’Mores Cheesecakes

• 2 1/4 cup graham cracker crumbs
• 1/4 cup sugar, heaping
• 1/2 cup melted butter
• 1 beaten egg white
• 12 oz cream cheese (1 1/2 packages)
• 1/4 cup sugar, heaping
• 1/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 oz bittersweet chocolate square, melted
• jumbo marshmallows

Preheat oven to 350°. Combine first 4 ingredients. Press into mini cheesecake pans, Bake for 3 minutes. Set aside. Increase oven to 375°.
Beat cream cheese till smooth, gradually adding sugar and cocoa. Beat in eggs one at a time. Stir in vanilla and melted chocolate. Fill graham cracker crusts, about 2/3 full. Bake for 6-8 minutes till set. Cool on rack for 20 minutes.
Freeze for 1 hour. Just before serving add 1 large marshmallow on top and broil until lightly browned. Serve immediately.

Double Chocolate Walnut Cookies
Served along with Apple Crumble Bars these cookies pack a power punch of decadent chocolate. Another favorite from Tea Time Magazine!

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 salt
• 1/2 cup softened butter
• 3/4 cup dark brown sugar
• 1/4 cup white sugar
• 1 egg
• 3/4 teaspoon vanilla
• 1/2 cup semisweet chocolate, chopped
• 1/2 cup toasted walnuts, chopped

Combine flour, cocoa, baking powder and salt – set aside.
Cream butter, brown sugar and sugar till fluffy. Add and combine egg and vanilla, gradually add flour mixture. Stir in chocolate and walnuts.
Bake at 375° for approximately 8-9 minutes, till edges are crispy. Cool on baking sheet for 1 minute before transferring to cooling rack. I like to line my baking sheet with baking liners.
Heat 1/4 cup heavy whipping cream. Add approximately 1/2 cup chopped semi-sweet chocolate. Let stand till chocolate melts. Whisk till thick and smooth. Frost top of cookie & sprinkle with chopped walnuts.