ay before you bake the tea bread place the mixed dried fruit
ey don't jinx your bread\", or just put it
Roll bread dough into a rectangle 8
or 1 hour until the tea bread is risen and golden brown
Trim crust from bread.
Flatten bread with rolling pin. Thoroughly combine cream cheese and egg yolk.
Spread bread slices with cream cheese mixture and roll up jelly-roll style.
After spreading and rolling all 20 slices of bread, cut each roll in half making 40 blintzes.
Combine sugar and cinnamon.
Dip blintzes in butter to coat and roll in sugar mixture.
Bake at 350\u00b0 for 20 minutes.
Serve with sour cream decorated with fresh parsley.
Blintzes can be frozen and thawed before baking.
Bring water to a boil in a saucepan. Remove from heat. Add apple and tea bags. Let stand, about 5 minutes.
Place cinnamon, peppercorns, allspice, and cloves in the coffee filter. Tie securely with kitchen string and add to the saucepan. Steep until flavors combine, about 10 minutes. Discard apple. Steep tea for 5 minutes more.
Strain tea into serving cups. Add 2 tablespoons anisette liqueur and some sweetener to each cup.
In a medium saucepan, bring water to boiling.
Add tea bags, anise and cinnamon stick.
Reduce heat.
Simmer, uncovered, for 3 to 5 minutes.
Discard tea bags and cinnamon stick.
Stir in nectar, honey and lemon juice.
Heat through.
Pour tea mixture into four heatproof cups, floating a star anise on top of each. Makes 4 servings.
Melt candies in cider in pot #1.
Bring water to boil in pot #2.
Add tea.
After tea has fully steeped, add sugar and lemon juice.
Take the tea bags out first.
Mix both together in pot #3. It better be a big one.
Serve hot, stirring occasionally with a big spoon.
Combine tea bags, cinnamon sticks, whole cloves and 2 cups water.
Bring to a boil.
Steep for about 20 minutes.
Mix Jell-O, pineapple juice, 2 cups hot water and sugar with tea bag mixture. Serve chilled or hot.
In saucepan, bring water to boil. Add tea and spices, cover, and let stand 5 minutes.
Remove tea bags.
Stir in sugar, cranberry juice, and wine.
Return to medium heat and stir until sugar is dissolved and mixture is heated through.
Serve in cups with fruit slices as garnish.
Soak the raisins in hot tea with honey for 30 mins, until softened.
Preheat the oven to 350\u00b0F. Grease an 8 x 5-inch loaf pan.
Fold the flour and spice into the raisin mixture. Add the eggs and stir well to combine. Pour into the prepared pan.
Bake for 1 hour 10 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Slice and serve with jam.
Preheat the oven to 325\u00b0F. Mix the raisins, oatmeal, tea and brown sugar in a large bowl. Let stand for 10 minutes. Mix the flour, baking powder, cinnamon and ginger in a medium bowl. Beat the egg with a pinch of salt. Add to the raisin mixture along with the chopped nuts. Stir in the flour mixture until well blended. Spoon into a greased and floured 4 x 8 inch loaf pan. Sprinkle the top with the reserved chopped nuts.
Bake for 30-40 minutes. Cool for 5 minutes in the pan. Remove from the pan and cool on a wire rack.
Boil water.
Add tea bags.
Boil down to about 1/2 quart. Pour into crock-pot.
Add apple juice.
Simmer.
Garnish with oranges, cloves and sprinkle with cinnamon.
remove from heat and add tea bags. Cover and let steep
lus 2 teaspoons sugar, green tea powder, yeast, and salt in
nd add ingredients to YOUR bread maker according to YOUR instructions
To make the bread: Preheat the oven to 350\
n a large bowl. Pour tea over date mixture and mix
n the refrigerator.
Set bread machine to dough cycle. Place
Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.