Morning Teatime

This week I enjoyed an opportunity that only occurs every few years - a visit from a friend of mine who lives and ministers as a missionary with her family in South Africa. She only comes home once every few years, so when she does I always grab the opportunity to have tea and catch up with her. Susanne is such a sweet and thoughtful person. She never fails to bring me a gift from Africa when she comes. This time she brought a special blend of African handwash which contains various herbs grown in Africa - on the bottle she taped a tiny South African flag. She also brought a gift for Ben - knowing that he'll be driving soon, she brought him an air freshener for the car in the shape of the mascot of South Africa's World Cup team!

Though the day was warm (and we decided on cold juice instead of tea!), we ate and visited on the shady porch where a slight breeze was blowing. Susanne loved showing me the recent photos she brought of her family. And I so enjoy peppering her with all sorts of questions about her life and work in Africa. Our two hours went quickly as usual. Hopefully, it won't be too long until we meet again.

Morning Teatime Menu:
* Bing Cherries
* Blueberry Muffins with fresh berries
* Pumpkin Tea Cake
* Cold Fruit Juices

Pumpkin Tea Cake - This is very similar to a pumpkin bread, but I like it even more. It's got a denser texture and fuller flavor.

2 1/2 C. all-purpose flour (I used 1 1/4 C. white flour and 1 1/4 C. white whole wheat flour.)
2 tsp. baking soda
1/2 tsp. salt
1 tabl. plus 1 tsp. pumpkin pie spice (I used 1 tabl. cinnamon and 1 tsp. ginger.)
2 large eggs
1 1/4 C. granulated sugar (I used 1/2 C. Sun Crystals.)
1/2 C. unsalted butter, melted
1 - 15 oz. can solid-pack pumpkin

Preheat oven to 350. Butter and lightly flour a 9x5" loaf pan. In a medium bowl, whisk flour, baking soda, salt and spices. In a large bowl, whisk eggs, sugar, melted butter and pumpkin until blended. Fold in dry ingredients just until blended. Pour batter into prepared pan; smooth top. Bake 1 hour, until toothpick inserted in center comes out with just-moist crumbs. (I only baked 50 minutes.) Transfer to wire rack; cool in pan 15 minutes. Run a knife around pan edges; invert cake onto rack. Cool completely.