Grease a deep 20cm (8\") cake tin and line base with
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.
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 this well.\tUse 3 teaspoons of Tang and tea mixture with 1 cup boiling water to make 1 cup of Russian tea.
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.
Mix together and store in jar.
Use as you would instant coffee, but have Russian Tea instead.
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.
deep 8-inch round cake pan and line the bottom
oiling. Add 4 regular size tea bags (or 2 family size
Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
deep 8-inch round cake pan with parchment paper.
br>In large bowl, combine cake mix, sugar, pudding mix, oil
Make tea with 2 cups boiling water.
Let steep 5 minutes. Strain tea.
Pour rest of water, tea, orange juice, lemon juice and sugar in a 6-quart saucepan.
Mix thoroughly.
Put cloves and cinnamon into a spice bag.
Break them up by beating with handle of knife or similar object.
Tie top of spice bag; add to tea mixture. Cook over medium heat until steamy.
Do not bring to a boil.
Leave spice bag in tea 1 to 2 hours, depending on how spicy you want the tea.
Serve tea hot.
tockpot. Remove from heat. Add tea bags; steep, 5 to 7
Mix all ingredients together.
Put 2 heaping teaspoons into tea cup.
Fill with boiling water.
Tea may also be served iced. Keep tea mixture in covered jar.
Bring water, sugar and cloves to a boil and let simmer 5 minutes.
Remove from heat.
Add tea bags and let steep 5 minutes. Remove tea bags and cloves.
Add juices and stir.
Serve hot. Store in refrigerator.
Tie the cloves, cinnamon sticks, orange and lemon rinds in a bag.
Bring the 2 quarts of water to a boil.
Remove from heat. Add the bag of spices and the tea bag; steep 10 minutes.
Remove the spices and tea bag.
Add the sugar and remaining juices. Serve hot.
Makes 1/2 gallon.
Great for whatever ails you!!!
Boil 2 quarts water in a pot. Remove from heat, add tea bags, and steep for 20 minutes. Remove and discard tea bags.
Combine remaining 2 quarts water, sugar, cinnamon stick, and cloves in a separate pot. Bring to a boil. Add the brewed tea, pineapple juice, orange juice, and lemon juice.
Boil in 1 quart of water 3 sliced oranges, 2 sliced lemons, juice from 3 oranges, 1 lemon and allspice for about 10 minutes. Make tea (about 2 cups water and the 5 tea bags).
Add sugar to tea.
In a large pot, bring to a boil enough water to make 20 to 25 cups.
Add tea to hot water.
Strain fruit mixture into the large pot with the tea and water.
Add pineapple juice.
Heat, but do not boil.
When cool, put into containers and store in refrigerator.
Combine boiling water and tea leaves in a bowl; allow