Four Foods Friday: 3/6

I'm in no mood to read about the rhetoric of China (barf!) and that last post felt so good that I've decided to post again! Once you pop, you just can't stop (as they say) so don't be surprised if I go a little overboard today.

Four Foods Friday:
#1. Coffee. Do you use ground, bean or pods?
Ground. I'll sacrifice freshness for convenience any day.

#2. Coffee filters. Do you use paper, gold or other?
Paper. I have no idea what a gold coffee filter is.

#3. Tea. Do you prefer tea bags, loose tea or something else?
Tea bags. I LOVE Egg Noggin' by C.O. Bigelow, it tastes like a liquified sugar cookie. Unfortunately, it's only available at Christmas time. I also like green tea mixed with lemonade and raspberry tea.

#4. Share a recipe for something you like to eat with coffee or tea.
This is my grandmother's recipe for teacakes (apparently they're a Southern treat). They don't have much taste on their own, but they suck up the flavor of whatever they're dipped in. I've never actually eaten them with tea, but they're quite excellent in coffee.

2 cups sugar
1 cup shortening
4 eggs
1 tsp. vanilla
4-1/2 cups flour
1/4 tsp. salt

Preheat oven to 375°F. Cream sugar and shortening in a bowl. Add eggs one at a time, beating mixture slightly after each addition, then add vanilla. In a separate bowl, combine flour and salt, then mix into the cream mixture two cups at a time. When dough is thoroughly mixed, turn out onto a floured surface and roll until dough is about 1/4-inch thick. Cut out cookies with a round cookie cutter and place on a greased cookie sheet. Bake 10 minutes, or until golden brown.