Tea Time

Here in Michigan we have had some pretty glorious weather the last couple weeks.  It’s been as ideal as it gets actually.  Cool nights and mornings with temperatures climbing to around 80F during the day.  All against the spectacular landscape of trees coloring by the minute and the crisp feel to the air that always seems to kick in after Labor Day.  As a transplant to this state, one of the things I have grown to appreciate most is the incredible beauty a Michigan autumn delivers.  Even if we find ourselves blessed with sandal wearing afternoons, autumn always gets me in a cozy mood.  And that means it’s time again for tea!  I have one of my brothers to thank for telling me about Celestial Seasonings Mandarin Orange Spice.  I might try a few different brands or kinds of tea here and there, but I always come back to Mandarin Orange Spice.  I guess that is yet another area of life that I can simplify.  One woman, one tea.  And as an added bonus it smells wonderful too!  I’ve even thought about tossing these tea bags all around my dresser drawers, trash cans and car.  If you are wondering about some sort of complementary sweet treat to go with what may possibly become your favorite tea, I suggest these Swedish Almond Bars.  This will end up being a comfortable recipe with or without the tea as they are easy, delicious and require ingredients that many might typically have around.  A cool and cloudy autumn afternoon is sure to roll around one of these days and I think you’ll enjoy this treat and your tea.

Swedish Almond Bars

1 c. melted butter (NOT margarine!)                         1 tsp. vanilla extract

2 c. sugar                                                                 1 tsp. almond extract

4 eggs                                                                      Blanched almond slivers

2 c. flour                                                                   Coarse sugar (try Demerara)

Pinch of salt

Melt butter.  Beat in sugar.  Then add eggs and beat well.  Add flour and a pinch of salt, mix well.  Stir in extracts.  Spread batter in a 9 X 13 pan and sprinkle blanched almonds and coarse sugar over the top.  Bake at 325 degrees for about 30 minutes.  Do not over bake.  Cool and cut into squares.