br>For each cup of tea, place a spoonful of loose
nch cookie cutter, cut out cookies and place 1 inch apart
he sugar in the hot tea, pour this over the fruits
Place 4 cups of boiling water in a tea pot with the tea & allow to brew for a few minutes then stir.
Place 1 cinnamon stick & 1 sugar lump in a tea cup & pour the tea slowly over them.
Serve with an additional bowl of sugar lumps for guests to add if they like. (You may also add a cinnamon stick to the tea pot whilst the tea is brewing for a stronger cinnamon flavour).
Preheat oven at 375.
Blend all dry ingredients.
Add vanilla, water, and butter, mix until dough forms.
Roll cookies into 1 inches balls, coat in sugar.
Flatten each cookie with a glass coated in sugar (for spherical cookies, skip this step).
Bake 12 minutes or until edges are golden brown. Allow 5 minutes to cool before transferring to wire racks.
Preheat oven to 425\u00b0F.
In a large frying pan, saute apples, lemon zest, lemon juice and sugar until apples begin to caramelize. Stir in spice mix, 2 tbsp water and raspberries. Distribute between 4 (8 oz) ramekins.
Crumble tea cookies into a small bowl. Rub in butter until mixture clumps slightly. Stir in almonds then sprinkle over fruit. Place dishes on a baking tray and bake for 10 mins, or until crumbles are heated through. Serve warm.
se the recommended number of tea bags or one teaspoon of
Cut butter into flour until it resembles cornmeal.
Stir in cream until combined.
Turn out onto a lightly floured surface.
Roll to 1/8 inch thickness.
Cut into circles using a 2 inch round cookie cutter.
Before baking, prick with a fork and sprinkle with sugar.
Bake at 375 F for 8-10 mins on an ungreased cookie sheet.
Place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season.
Note: I like recipe #19353 Vanilla Butter Cream Frosting,
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).
Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid.
Shake until cold and frothy. Pour into a tall iced tea glass.
n both sides of split English muffin halves.
Top each
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.
Make cinnamon tea with tea bag and water.
Cool
lour, white sugar, powdered sugar, tea mix, and salt in a
Warm milk (don't boil) until bubbles form.
Add tea bags; when cool squeeze tea bags and discard.
Mix flour and sugar.
Add butter and work until sandy texture.
Make a well in center, add milk.
Blend until smooth.
Wrap in plastic and refrigerate 30 minutes.
Roll out on floured surface (1/4-inch thick).
Cut with cutters.
Bake at 350\u00b0 until lightly golden (12 to 15 minutes). Enjoy!
food processor until the tea leaves are pulverized.
Add
Cream butter and sugar together.
Beat in egg, tea and vanilla.
Add oats, coconut and chopped nuts.
Mix together flour, baking soda and salt; add to batter.
Chill for an hour or more. With lightly floured hands, shape into 1-inch balls and place on baking sheet, 2-inches apart.
Flatten with floured fork and place almond in center.
Bake 8 to 10 minutes at 350\u00b0.
Remove from baking sheet while warm.
Mix thoroughly the ingredients listed in the left column. Chill dough.
Form dough into 1-inch rolls.
Bake at 400\u00b0 for 10 to 12 minutes; bake 2 1/2 inches apart on an ungreased cookie sheet.
Do not let the cookies brown.
Remove from oven and while the cookies are still warm, roll in powdered sugar.
Cool completely.
Roll in powdered sugar again.
T powdered sugar over cookies.
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.