ough surface (reserve remaining half for topping). Sprinkle with a mixture
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
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.
he boiling water to the tea bag, not the other way
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
When you are making brewed tea, it is important to use
Combine.
Makes a large amount for big parties.
nd sour cream. (Meanwhile, bring tea kettle of water to a
In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.
Combine chopped walnuts or pecans, sugar and cinnamon into mixture.
Take 1/2 of dough.
Roll into oblong shape; brush with margarine.
Sprinkle mixture over dough.
Roll from long side; seal edges and turn pealed edges down into circle on greased baking sheet.
Cut 2/3 way into ring at 1 1/2-inch intervals. Turn on sides.
Cover.
Let rise until double in bulk (about 1 hour).
Insert red or green cherries into cuts, before baking. Bake at 350\u00b0 for 20 to 25 minutes.
eady to use. Will keep for up to a month in
Boil water for tea. Place the tea bags (or loose tea in a tea strainer) and sprig of lavender in the teapot and pour in water.
Brew for about 5 minutes then stir in the rose water.
Pass the cream, the sugar bowl and a plate of orange slices around to flavor the tea.
If desired, float a few mint leaves, lemon verbena leaves or lavender blooms in each teacup.
Servings are estimated.
Even hairy ginger is good for tea making.
Add the ginger
urmeric.
Boil the water for tea.
After the eggs come
Boil water for tea and take off burner.
Put Luzianne tea bags into water.
Let sit 20 minutes.
Remove tea bags.
Add sugar into pitcher.
Add tea and then fill with tap or bottled water. Stir well. Let sit for 1 hour before putting into refrigerator. Delicious!
Simmer tea, cinnamon and cloves in 4 cups water for 30 minutes.
Dissolve Jell-O in 2 cups boiling water.
Pour Jell-O mixture into large container.
Then add 6 cups cold water.
Now add sugar and pineapple juice.
Squeeze and strain lemons and add to Jell-O mixture.
Strain tea mixture and combine with Jell-O mixture.
Makes more than one gallon.
Serve cold for punch and hot for tea.
Fill ice cube trays with cranberry juice.
Freeze until solid, about 3 hours or overnight.
For tea, bring 1 quart water to full boil.
In heatproof bowl or pitcher, pour boiling water over tea. Let stand 5 minutes, until desired strength.
Remove tea bags; discard.
Add mint sprigs and lemon peel strips.
Chill 1 hour. Strain and discard mint and lemon peel.
Mix all ingredients and place in airtight storage container. Add 2 teaspoons of mix to 1 cup hot water for tea.
(May substitute 5 packages Sweet 'N Low for sugar.)
Pour tea over sugar and as soon as sugar is dissolved, add fruit juices.
Strain into punch bowl over a large piece of ice. Just before serving, add ginger ale, charged water and slices of orange.
For tea infusion, add 2 teaspoons tea and 1 cup boiling water.
Serves 12.
blend the butter, honey, ground tea and salt.
In a