edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
Food=Continental-style breakfast: (breads, cheese, jams, etc.). Tea=Yunnan, Ceylon, Indonesian, Assam
or jelly (lavender and black tea in particular need to be
Preheat oven to 350\u00b0F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
Sift flour, baking powder and salt into a medium bowl. Set aside.
In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. ...
ith the crust mix (this recipes makes enough to fill a
To convert recipes, substitute for each cup of white flour:
For any of the flavors, boil the water in a large saucepan.
When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.
After the tea has brewed about 1 hour, pour the sugar or sweetener into a 2 quart pitcher, then add the tea.
The tea should still warm, so the sugar or sweetener will dissolve easily.
Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line).
Chill.
aucepan, boil water.
Place tea bags into a glass 2
our over the tea leaves.
Let the tea steep for 10
Steep the tea in about 2 cups boiling water for 2-3 mins. Strain tea leaves. Cool tea slightly then refrigerate.
Thinly slice 1 of limes and squeeze the juice from the other. Add the white vermouth and lime juice to the green tea. Place ice cubes in 6-8 cocktail glasses and add 2-3 mint leaves to each. Add the tea mixture and serve immediately.
*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.
Rinse teapot in boiling water (to heat the pot). Pour out water. Quickly add tea, mint leaves and sugar to the pot, then add boiling water and swirl the pot gently a few times to dissolve the sugar. Replace lid (cover pot with a towel or a tea cozy if you're serving hot tea) and allow to steep for 5 minutes.
2. Pour tea through a strainer into serving cups. Or, cool to room temp and chill if you're serving it as iced tea. Serve with a mint sprig in or on top.
rom the heat, add the tea bags and let steep for
y making your Sweetened Organic Tea.
Boil filtered water and
nd pour boiling water over tea bags; steep 10 minutes.
br>In a small pan/tea pot heat 1 quart water
Remove from heat and add tea, lemon peel and rosemary. Cover
Bring water to boil in saucepan.
Remove from heat.
Add tea bags; steep four minutes.
Remove tea bags; pour tea into pitcher.
Add sugar to taste and stir until sugar dissolves.
Cool to room temperature.
Combine tea, fruit, juice and wine in a punch bowl.
Ladle sangria over ice into wide-rimmed wineglasses or punch cups.
it over night.
Strain tea and discard all but the
Boil enough water to fill up your teapot.
Place the red bush tea and lavender blossoms in the tea infuser; set in teapot.
Pour the boiling water into the teapot, cover with a tea cozy and steep 5 minutes.
Serve with orange slices (or lemon slices) and sugar on the side.
Note that both the amount of tea used and amount of flowers used are estimated.
Also delicious as iced tea!