to 10 minutes.
Cakes don't have to be
Combine
spices
in
1/2
gallon
water and slowly boil about 10 minutes.
Strain and pour over sugar while hot.\tPour this mixture over tea and let steep.
Strain again and add 1/2 gallon cold water.
Mix with juices.
Serve hot or cold.
Mix all ingredients in a large bowl; store in airtight container.
Use 2 teaspoons of Russian Tea to 1 cup of boiling water.
Use as much Russian Tea as your taste desires.
It can be served cold and can be used with Sweet 'N Low instead of sugar.
Mix this well.\tUse 3 teaspoons of Tang and tea mixture with 1 cup boiling water to make 1 cup of Russian tea.
Mix thoroughly and store in airtight container.
(Will keep indefinitely.)
Use 2 teaspoons Russian tea to 1 cup boiling water.
May be served hot or chilled.
Mix together and store in jar.
Use as you would instant coffee, but have Russian Tea instead.
Mix ingredients and store in a container.
Add about 3 tablespoons in a cup of boiling water and you have a delicious cup of Russian tea.
br>If spread on warm cakes, the glaze will melt and
Cream butter, add sugar and remaining ingredients.
Roll into small balls, and place on cookie sheet.
Bake in 325 F oven for 30 minutes.
Roll balls into powdered sugar when hot, and again when cool.
Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
In large bowl, combine first 4 ingredients on low speed of mixer about 1 minute; blend well.
Lightly spoon flour into measuring cup and level off.
Gradually add flour at low speed until just combined.
Stir in nuts.
Roll dough into 1-inch balls; place about 1 inch apart on ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes until firm to the touch, not brown (do not overbake).
While warm, roll in powdered sugar.
Cool.
Re-roll in powdered sugar before serving.
Makes 4 dozen cookies.
Cream the butter and sugar.
Add vanilla.
Mix flour and salt together and add.
Chill the dough for about 10 minutes.
Roll into 1 inch balls, place on uncreased cookie sheet.
Bake until set, but not brown in 350 deg. for10-12 minutes.
While still warm, roll in confectioner's sugar.
Once cool, roll in sugar again. Then eat!
Heat oven to 400\u00b0 if using air bake sheet; for regular baking sheet, bake at 350\u00b0. Mix butter, 1/2 cup sugar and vanilla thoroughly. Work in flour, salt and nuts until dough holds together. Shape into 3/4-inch balls. Place 1 inch apart on ungreased baking sheet. Bake 10 to 12 minutes but do not let brown. While warm, roll in confectioners sugar, then cool and roll in sugar once more. Makes 4 dozen. Can double recipe. Freezes well.
ou intend to cook this recipe, place all the fruit and
ookie sheet.
Space the tea cakes about 2 inches apart as
Make tea as usual (unsweetened). Extract juice from lemon and oranges.
Boil rinds with cloves in 1 pint of water.
Strain and add with juices and sugar to tea.
\"Delicious.\" Serve hot or cold.
Combine all ingredients thoroughly.
Place 3 to 4 teaspoons (according to taste) into a cup of boiling water for the best cup of hot tea you've tasted since \"LuBertha was a knee baby!\"
Sift flour, baking powder, sugar, soda and salt together.
Cut in margarine.
Add egg, milk and vanilla.
Roll real thin.
Bake in hot oven at 375\u00b0 for 8 or 9 minutes.
Finely ground pecans may be added.
If handled correctly, this recipe will yield 112 small tea cakes.
This is how tea cakes were made over 100 years
Simmer Spices,honey, stick of cinnamon and the 1 cup of water for 10 min, then let stand for 1 hour.( do this is seperate pot.).
Add tea to boiling water in seperate pot let steep.
Add juices and spices when adding spices put in collander over tea.
Stir the mixture and add rind of orange and lemon tea if desired.
oiling. Add 4 regular size tea bags (or 2 family size