ay need to add more honey with a larger pumpkin (taste
train, and sweeten lightly with honey if desired.
Make the
Rinse the inside of the teapot with hot water.
Place the loose herbs into the teapot, or into a tea ball. Add boiling water to the pot and steep for 5 minutes; strain.
Serve in warmed china cups, with honey to taste. Makes two cups of tea.
Note: If you would like a stronger tea, add a black tea bag or loose tea of your choice and you can add another cup of water to make 3 cups of tea.
In a covered saucepan, bring the ginger and water to a boil, then reduce heat to low. Simmer, covered, on low heat for 20 minutes.
Remove from heat, add the tea bags, cover and let steep for 5 to 10 minutes.
Strain the tea, discarding the tea bags and saving the ginger for reuse.
Add the lemon juice and honey to taste, reheat and serve hot.
Crush all the herbs and spices coarsely.
Boil the water with the herbs.
(Put 3/4 teaspoon herbs for 1 cup water.) Simmer for 15 to 20 minutes, covered.
Strain; serve hot with milk and honey (or sugar) to taste.
Variation: Let the tea cool down.
Add honey (or sugar) to taste and serve cold on ice, garnished with thin lemon slices.
Place tea bag in a large mug; pour in 4 ounces boiling water. Let steep for 10 minutes; discard tea bag.
Heat the cranberry and apple juice and pour into the mug of tea. Stir in the fresh squeezed lemon juice and the honey, to taste. Garnish with a lemon slice.
Serve hot or iced (if serving iced, you may skip heating the juices). Enjoy!
Mix mustard, flour and spices.
Mix vinegar, warm water and honey.
Combine; bring to a boil.
Simmer for 2 minutes.
Pack into clean jars.
Press out any air pockets.
Store in cool place.
To keep fresh, add a slice of lemon on top.
In a glass,ceramic,or enamel-coated pot place first 6 ingredients.
Also if you want to add the pepper.
Cover with 2 quarts water bring to a boil then simmer covered for 30 minutes.
Strain as you pour each cup leaving the herbs roots and seeds to give off all they can.
As I have the tea I replace water to the pot bring to boil then shut off keeping covered.
Season to taste with lemon juice and honey.
Sit back inhale the steam while you drink the tea.
Hope you`re feeling better!
Add to infuser and steep for 5-7 minutes.
Sweeten with honey if desired.
Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon. Reduce heat to medium-low and simmer for 10 minutes. Strain tea into a large glass; add honey and lemon wedge.
f the fryer. Serve with honey mustard sauce.
To make
whisk together warm water and honey until honey is dissolved. Add yeast
he consistency of room-temperature honey).
When the ham is
in a medium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon
mall pan, combine brown sugar, honey, cinnamon, orange juice and orange
Bring water to a boil in a pot; stir in honey, cumin, ginger, lime zest, lime juice, and mint. Cook and stir until flavors are infused, about 2 minutes.
Place peppermint, thyme and cayenne in a teapot.
Boil some water and as soon as it starts to boil, pour 2 cups into teapot; cover and steep 5 minutes.
Strain and sweeten with honey.
Sip slowly while still warm.
May be carried in a thermos and sipped in 1/2 cup doses throughout the day.
THE GLAZE: Put the Guinness, honey and sugar into a pan,
egin to color. Add the honey and put in oven for
ater, the butter or margarine, honey, 2 teaspoons salt, and the