rew 1 cup lemongrass and ginger tea (2 tea bags). And pour into
Peel off the ginger.
Wash and drain.
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).
Place grated ginger into a 2-cup glass
teaspoons of castor sugar, and 2 teaspoons of ground ginger. Stir
Put a sprinkle of ginger into the water.
Heat in the microwave or stovetop until the ginger releases its flavor into the water. You can tell by tasting it and smelling it.
Add vinegar and then stir.
Add honey to taste.
It is nice and not like anything we drink today that I know of.
Serve hot or cold.
Brew 2 cups of regular tea.
Cool slightly.
Add fruit juices and sugar.
Add ginger ale just before serving.
Serve over ice.
Peel ginger root slices into tissue-thin slice.
Crush.
Add to water. Bring to a boil.
Simmer for 18 to 20 minutes.
Mix cinnamon and sugar, stir into ginger root mixture until dissolved. Remove ginger root, discard.
Cut walnuts into fine pieces.
Cut pine nuts into small pieces.
Pour ginger tea into cup.
Add small amount of nuts and dates to each cup.
Shake citrus vodka with lemon juice
Strain into pint glass filled with ice
Add equal part of ginger beer and Curious Traveler
Garnish with lemon peel or ginger candy
For added delight, throw in a splash of red wine
he recommended number of tea bags or one teaspoon of loose tea per cup
*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.
For the Masala Chai Tea Concentrate:
Crush lightly
he heat and add the tea bags. Stir and allow the
hem into basket, add 1 tea spoon salt and wait about
aucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice. Bring to
Bring water to boil with crushed ginger in it.
Let it simmer for 5-7 minutes on medium heat.
Strain and pour in the cup/mug, add tea bag and stir honey.
You can add a dash of milk if you want.
It is very good to sip anyway.
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
oiling. Add 4 regular size tea bags (or 2 family size
umber of black tea varieties can be used in this recipe: Ceylon Orange
ll of the dried fruit, including the orange zest and ginger, with