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.
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!\"
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.
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.
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!
oiling. Add 4 regular size tea bags (or 2 family size
Mix all ingredients.
Put 4 to 5 teaspoons in cup of hot water.
Put water, sugar and cloves in a large saucepan.
Bring to a boil.
Reduce heat and simmer for 20 to 25 minutes.
Remove from heat; remove cloves.
Add fruit juices and tea.
Heat and serve. Recipe may be doubled.
Fresh juice is better, but canned or frozen may be used.
Keep in glass container in refrigerator. Good to have for drop-in friends.
Heat and serve.
Combine all ingredients and store in an air-tight container.
To make a cup, add 1 1/2 teaspoons of the mix to 1 cup of hot water.
To give as a gift, package in 1 cup containers and attach the recipe and the nutritional information which is as follows (according to the website where I got this):
3 calories per 1 cup serving. 0 fat, 0 cholesterol and 1 milligram sodium to a cup.
Mix all ingredients together.
Use 2 heaping teaspoons of mixture per cup of hot water.
Recipe from the \"Taku Lodge\" in Alaska.
Mix and store in airtight container.
To serve, place 3 teaspoons mixture in a cup and add hot water.
Recipe may be doubled to use as gift.
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe.
I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package.
Those Toll House cookies can't be beat!
Make tea with 2 cups boiling water.
Let steep 5 minutes. Strain tea.
Pour rest of water, tea, orange juice, lemon juice and sugar in a 6-quart saucepan.
Mix thoroughly.
Put cloves and cinnamon into a spice bag.
Break them up by beating with handle of knife or similar object.
Tie top of spice bag; add to tea mixture. Cook over medium heat until steamy.
Do not bring to a boil.
Leave spice bag in tea 1 to 2 hours, depending on how spicy you want the tea.
Serve tea hot.
tockpot. Remove from heat. Add tea bags; steep, 5 to 7