he pan and form a ring, pinching the two ends together
ealed edge down, shape into ring on lightly greased cookie sheet
Mix juice, syrup and ginger ale together well.
Add Christmas Ice Ring.
heet and shape into a ring (bring ends together) and seal
lace sealed edge down in ring on lightly greased baking sheet
Divide dough in half.
Roll each into a 14 x 7-inch oblong. Brush with melted margarine.
Combine apples, sugar, pecans and cinnamon.
Sprinkle half of mixture over dough.
Roll up from long side.
Seal edges.
Place sealed edges down in circle on greased baking sheets.
Bring ends together and seal to form a ring.
Cut 2/3 into ring with scissors at 1-inch intervals.
Turn each section on its side.
Cover and let rise until double.
Bake at 350\u00b0 for about 20 to 25 minutes.
Combine chopped walnuts or pecans, sugar and cinnamon into mixture.
Take 1/2 of dough.
Roll into oblong shape; brush with margarine.
Sprinkle mixture over dough.
Roll from long side; seal edges and turn pealed edges down into circle on greased baking sheet.
Cut 2/3 way into ring at 1 1/2-inch intervals. Turn on sides.
Cover.
Let rise until double in bulk (about 1 hour).
Insert red or green cherries into cuts, before baking. Bake at 350\u00b0 for 20 to 25 minutes.
Roll dough into 12 x 7-inch oblong.
Spread with butter; sprinkle with mixture of brown sugar, cinnamon and raisins.
Roll up, beginning at wide side.
Seal well by pinching dough.
Place sealed edges down in ring on lightly greased baking sheet.
With scissors, make cuts 2/3 of way through at 1-inch intervals.
Turn each section on side.
Let rise until light.
Bake at 375\u00b0 for 30 minutes.
Frost while slightly warm with powdered sugar frosting.
Prepare 1/2 recipe of \"Deluxe Rolls\".
When dough is light, turn out on board and roll into a rectangle 1/4-inch thick and about 8-inches wide.
Brush with melted butter.
nds together to form a ring. Use sharp kitchen shears to
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
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.
own 2/3rd through each ring at 1-inch intervals. Gently
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.
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.
In large punch bowl, combine punch and pineapple juice; mix well.
Add cherry soda.
Unmold and float fruited ice ring on surface.
Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.