Thursday, June 12, 2008

Tea in the Park

Recently I took an hour to share tea and conversation with my daughter. We had oolong tea and because it was morning some Raisin Bran Muffins were the perfect food. This pause in our day is a special time we take occasionally and always say we should do more often. Stopping for tea is a time to say "Ahhh", a time to connect and reflect.

Yes, the pots are small and used for oolong tea only. The brick colored pot is for steeping, then it is poured into the brown serving pot. The serving pot has a strainer that strains the loose pieces of tea. The small cups are for sipping. Since we can re-steep oolong tea, we end up having plenty to drink. I have my red thermos, which keeps the water warm for many pots of tea.

The Raisin Bran Muffins are a recipe I use to make often when my children were growing up, but hadn't made for a long time. What is great about this recipe is you can make a large batch and keep it in the refrigerator to use regularly for up to 6 weeks. Enjoy the recipe and enjoy special moments framed with tea. Thanks dear friend Karen for this recipe many years ago.

Raisin Bran Muffins

1 - 15oz. box raisin bran
1 cup shortening
3 cups sugar
4 eggs, beaten
1 quart buttermilk
5 cups flour
2 teaspoons salt
5 teaspoons baking soda

Mix raisin bran, sugar, flour, baking soda, and salt in large bowl. Add beaten eggs, shortening, buttermilk, and mix well. Store in covered container in refrigerator and use as directed. For muffins fill greased muffin tins 2/3 full and bake in 400 degree oven for 15-20 minutes.

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