br>In a small pan/tea pot heat 1 quart water
he sugar in the hot tea, pour this over the fruits
eakfast: (breads, cheese, jams, etc.). Tea=Yunnan, Ceylon, Indonesian, Assam, Dooars
ixture, breast side down; drop tea bags into the liquid. Reduce
blend the butter, honey, ground tea and salt.
In a
or jelly (lavender and black tea in particular need to be
Place family size tea bag in a microwave safe
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
Prepare the marinade ahead of time (make it the day ahead).<
Combine the mixed dried fruits, dried apricots , sugar and the black tea in a bowl. Leave overnight.
Preheat oven to 180\u00b0C Grease a loaf tin.
Add the beaten egg and sifted flour to the furit/tea mixture. Stir until combined.
Bake 1 hour or until quite firm on the top.
Allow to cool. Slice thinly and serve spread with butter.
NOTE: Cooking time does not include the overnight soaking time.
Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
Serve sliced and buttered. This loaf keeps very well for at least a week.
Cooking and prep time does not include overnight soaking of the currants.
ew minutes. At the same time in another frying pan be
ngredients will be 6 ounces - easy!
Set oven Gas 4
oil. Stir in the Thai tea powder & remove from heat. Stir
Boil 2 cups water.
In the mean time place 3 family sized tea bags into a heat proof pot or container. Add 1/4 teaspoon baking soda.
Pour the boiling water over the tea bags and baking soda. Cover and let sit for 15 minutes.
Carefully remove the tea bags and add 1 cup pourable Splenda (the type that measures equal to sugar). Stir.
Pour into pitcher.
Add enough cold water to make 1 gallon of tea.
Cool in refrigerator.
Serve with ice.
Enjoy!
Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
dd the bean pod and tea bags. Let stand for 5
Combine all ingredients -- Stir in spices.
In a blender or food processor.blend 1 cup at a time until mixture is consistency of fine powder.
To serve:
Stir 2 heaping tablespoons Chai Tea Mix into mug of hot water -- or I use 2\" milk.to make it creamier.
Makes 8-9 cups of tea mix.
Yield 7 cups.divide as you see fit.or keep for yourself.
Place teabags in a large measuring cup, pour boiling water over; steep for 5 minutes; remove tea bags.
Chill in a covered container.
AT SERVING TIME: combine juice and cold water in a 2 quart serving pitcher; pour in tea; stir.
SERVING SUGGESTIONS: serve over cubes or pour into punch bowl with an ice-ring.
Oh dahhling--this is just too, too!
o get all the green tea powder bits off the sides