Grease a deep 20cm (8\") cake tin and line base with
Pre-Heat oven to 275 degrees.
Blend butter with powder sugar and vanilla then add flour. Stir in pecans.
Chill dough for 1 hour. Roll into 1\" balls (makes about 30 cookies).
Bake for about 30 minute make sure they do not brown in the oven, check bottoms and take out of the oven as soon as the bottoms turn golden brown.
Roll in powder sugar after cooling for a couple minute after they cool roll them in powder sugar again.
Simmer Spices,honey, stick of cinnamon and the 1 cup of water for 10 min, then let stand for 1 hour.( do this is seperate pot.).
Add tea to boiling water in seperate pot let steep.
Add juices and spices when adding spices put in collander over tea.
Stir the mixture and add rind of orange and lemon tea if desired.
Mix all ingredients in a large bowl; store in airtight container.
Use 2 teaspoons of Russian Tea to 1 cup of boiling water.
Use as much Russian Tea as your taste desires.
It can be served cold and can be used with Sweet 'N Low instead of sugar.
nch cookie cutter, cut out cookies and place 1 inch apart
Mix this well.\tUse 3 teaspoons of Tang and tea mixture with 1 cup boiling water to make 1 cup of Russian tea.
Mix thoroughly and store in airtight container.
(Will keep indefinitely.)
Use 2 teaspoons Russian tea to 1 cup boiling water.
May be served hot or chilled.
Mix together and store in jar.
Use as you would instant coffee, but have Russian Tea instead.
Mix ingredients and store in a container.
Add about 3 tablespoons in a cup of boiling water and you have a delicious cup of Russian tea.
Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
Note: *Moderate oven: 180\u00b0C or 170\u00b0C fan-forced.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Make tea as usual (unsweetened). Extract juice from lemon and oranges.
Boil rinds with cloves in 1 pint of water.
Strain and add with juices and sugar to tea.
\"Delicious.\" Serve hot or cold.
Sift the flour, powdered tea and salt into a bowl.<
deep 8-inch round cake pan and line the bottom
Mix butter, sugar and vanilla thoroughly.
Measure and sift flour and salt together.
Blend in.
Mix in nuts and chill dough.
oiling. Add 4 regular size tea bags (or 2 family size
Put water, sugar and cloves in a large saucepan.
Bring to a boil.
Reduce heat and simmer for 20 to 25 minutes.
Remove from heat; remove cloves.
Add fruit juices and tea.
Heat and serve. Recipe may be doubled.
Fresh juice is better, but canned or frozen may be used.
Keep in glass container in refrigerator. Good to have for drop-in friends.
Heat and serve.
ith a layer of the cookies, breaking a few to fit
Combine all ingredients and store in an air-tight container.
To make a cup, add 1 1/2 teaspoons of the mix to 1 cup of hot water.
To give as a gift, package in 1 cup containers and attach the recipe and the nutritional information which is as follows (according to the website where I got this):
3 calories per 1 cup serving. 0 fat, 0 cholesterol and 1 milligram sodium to a cup.
Mix all ingredients together.
Use 2 heaping teaspoons of mixture per cup of hot water.
Recipe from the \"Taku Lodge\" in Alaska.