Make 1-quart tea per directions on instant tea jar (do not use lemon flavored instant tea).
Add sugar, lemon juice and white grape juice.
Mix well.
Can be made in larger quantities and stored in refrigerator for future use.
Brew a quart of tea. Pour in pitcher. Combine other ingredients. Stir and serve.
Combine 1 cup water, cloves and cinnamon.
Simmer, covered, for 10 minutes.
Add honey, 1 cup water and orange juice, bringing to boiling.
Remove from heat and add tea bags.
Let steep, covered, for 5 minutes.
Remove tea bags and spices.
Pour into cups and serve at once with floaters of quartered orange slices.
Yields 4 to 5 servings.
Follow Toll House recipe on back of package.
Put 1/2 in bottom of 13 x 9-inch pan.
Mix together cream cheese, eggs, sugar and vanilla.
Put on top of mixture in pan, then take the other half of the dough, put on top.
(You will have 3 layers.)
You can put chocolate chips and nuts on top.
Bake at 350\u00b0 for 30 minutes.
The pot I use for iced tea holds 8 quarts.
Use any size you want and experiment with number of tea bags.
venly over top.
Sprinkle House Seasoning, to taste.
Saute
br>To use the following recipe, just add the recommended amounts
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
rom the heat, add the tea bags and let steep for
Add milk and tea bags to a small saucepan
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
he heat and add the tea bags. Stir and allow the
Combine in a large bowl orange juice, lemonade and limeade; set aside.
Steep tea bags in boiling water; add sugar, tap water and gin.
Add tea to orange juice mixture.
Freeze.
To serve mix 1/2 slushy tea with 1/2 ginger ale.
Directions for The Chart House Spice Blend:.
Blend ingredients,
Mix tea, sugar, grape juice and lemon juice together in a 1 gallon jug.
Finish filling jug with water.
Makes 1 gallon tea.
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).
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
br>Add 8 teaspoons of tea. Allen uses Darjeeling OP. Steep