For the tea:.
Place water in a
ontainer/well the tea bags go in Put tea bags on top
Mix water and teabags in a large pot.
Cover, cook at medium heat.
As soon as it comes to a boil, time it, and boil 8 minutes. Remove from stove immediately.
Strain at once, let cool and use as base for pearl tea drinks.
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.
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding, leavening and eggs to the cake mix.
Add everything except tapioca and ice to your cocktail shaker, seal tight and shake for 10 seconds.
Place tapioca at the bottom of a tall glass, pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want.
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).
he boiling water to the tea bag, not the other way
hen reduce heat and simmer for 40 mins. Let cool then
Cook water and sugar until mixture boils and becomes clear. Remove from heat and add tea bags.
Remove tea bags after 10 or 15 minutes.
Cool syrup.
If lemon is used, add juice of 3 lemons. For instant tea, fill glass with ice; add 2 or 3 tablespoons of syrup and cold water.
Recipe makes approximately 1 1/2 gallons of iced tea.
Fill your pot comfortably with enough water, turn to medium heat, add tea bags, and bring to boil.
Once it has come to a boil, remove from heat and let steep for a couple of minutes.
Remove bags from water, pour tea in pitcher, add sugar, and stir until dissolved.
Fill gallon pitcher the remaining way with cold water and stir.
Enjoy!
ough surface (reserve remaining half for topping). Sprinkle with a mixture
Simmer parsley in water
10 minutes; strain into pitcher.
The pot I use for iced tea holds 8 quarts.
Use any size you want and experiment with number of tea bags.
DD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ombine the mint and green tea and sugar in the teapot
ling-film & allow to stand for 8-10 minutes.
Meanwhile
nd sour cream. (Meanwhile, bring tea kettle of water to a