Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
Combine raisins and tea in a bowl. Steep for about 30 minutes.
Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
lightly butter all slices of bread.
dice scallions very small (including all green parts) and mix with cream cheese and all other spices.
spread cream cheese mix generously on 3 bread slices.
slice english cucumbers or zucchini with a vegetable peeler and lay on top of the cream cheese spread.
top sandwich with the rest of the bread slices.
cut the crust off the the sandwiches and cut in quarters.
chill for 1/2 hours before serving.
he boiling water to the tea bag, not the other way
Stuffing for the sandwich.
Mash boiled potatoes finely
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
or jelly (lavender and black tea in particular need to be
0 minutes; stir in Thai tea mix and bring to a
hem cool.
To serve tea sandwiches: Halve the muffins horizontally
ut them together like a sandwich.
Oh, and be sure
br>Serve with your afternoon tea!
Get a pan, cheese and 2 pieces of bread and butter.
Set oven for 350\u00b0, use the top of the stove; let the pan warm and put some butter in. Let it melt and put the sandwich in the pan.
Wait until the bread gets brown and use a spatula to flip the sandwich. Wait until the other side gets brown.
Take the sandwich out and put it on a plate and eat it.
Mix cream cheese, ricotta and lemon juice until smooth. Add herbs and season to taste. Spread over 1/2 of bread slices. Top with remaining bread slices. Remove crusts and cut each sandwich into 3 pieces. Serve immediately.
In a large mixing bowl, pour two parts canister mixes to one part cinnamon, until one or more ingredients is gone.
Mix everything well.
Pour even amounts into sandwich bags and close with a twist tie.
Store in a cool, dry place.
If you desire to give as gifts, you may wish to place bags into small gift bags. Be sure to include the service directions.
ith the crust mix (this recipes makes enough to fill a
In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper.
Divide mixture evenly among 10 slices of bread, top each with remaining bread slices and cut off crusts with a serrated edge knife. Cut each sandwich diagonally to create two triangles.
Transfer to a platter and wrap in plastic wrap. Refrigerate for at least four hours or overnight to soften before serving.
ransfer to a bowl.
Tea Sandwiches: Spread each slice of
Wash and peel cucumber. Cut peeled cumber into long segments (~1/4 inch thick).
Spread cream cheese on both pieces of bread (cutting off the crusts is a nice touch and makes the sandwich look more like a tea sandwich).
Sprinkle on the dill weed and paprika (also add salt and pepper to taste).
Place the cucumber slices in one layer covering the bread.
Close the sandwich and cut in half.
Enjoy!
eftover garlic oil in other recipes.
To make salmon sandwich:
Spread butter on one side of a slice of white bread.
Layer on salmon.
Trim edges, cut into quarters.
Top with a dill garnish.
To make cucumber sandwich:
In a bowl, mix the sliced cucumber with salt and vinegar and set aside.
In another bowl, mix dill and cream cheese.
Spread cream cheese/dill mixture on one side of white bread.
Layer the cucumbers on the bread.
Season with salt and pepper.
Trim the edges and then cut into quarters.
To convert recipes, substitute for each cup of white flour: