Crush mint leaves and put in a 1-gal. lidded jar. Add lavender and chamomile.Fill jar with water to within 2 inches of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander i ...
Bring 3 cups water to a boil in a saucepan; add tea bags. Lower heat and simmer 1 minute.Remove from heat. Cover and steep 10 minutes.Discard tea bags.Stir in honey and ginger.Pour into a 1 gallon c ...
Fill a blender with cracked ice. Add lime juice, strawberries, and sugar. Blend until smooth. You may add a little water if too thick. Pour into a chilled glass.Garnish with an extra strawberry or a ...
Combine all ingredients in a pitcher, stirring until Splenda dissolves. Serve over ice.*Note: Gigner juice comes in tiny bottles in the juice or spice aisles at grocery stores. If unavailbale, peel ...
Spray a 9 1/2\" x 13\" x 2\" cake pan and set aside. Preheat oven to 350 degrees.Place margarine, sugar and vanilla in large mixing bowl. Using mixer to cream until smooth. Add eggs and continue bea ...
Scramble the eggs in a non-stick pan, keeping them fairly chunky.When eggs are just about done, remove from the skillet and set aside.Add the oil to the skillet, and cook the tomatoes for a few minu ...
In a double boiler, melt the milk chocolate and butter, then set aside to cool.Combine the remaining ingredients (except the grated chocolate and cream) with the melted chocolate.Whip the cream, the ...
Line 20 tin with baking paper, preheat oven to 180C (350F).Cream margarine and sugar.Add all other ingredients.Beat with electric mixers for 3 minutes.Pour into tin and bake about 30 minutes. ...
Place ingredients in blender.Process at high speed until smooth, pulsating a few times to break up pieces of fruit. ...
Preheat oven to 175 C; grease and flour a 2-litre bundt pan.Cream butter and sugar until light and fluffy.Add eggs one at a time, beating well after each addition.Combine all dry ingredients (from f ...