Buy a \"Sun Tea\" pitcher at the General Dollar Store.
Boil water and let tea steep at least 15 minutes.
Mix with 2-3 cups limeade.
Pour into pitcher with ice.
ute over medium heat until the onions become very soft,
nutes into the steep time. Also, when measuring out your tea, if
Beat in eggs, one at a time. With the electric mixer running, beat
For the Ice Ring:
In a small pan/tea pot heat 1
reaseproof paper (parchment).
The evening before you want to
emove from heat and add tea, lemon peel and rosemary. Cover
s boiling open your tea bags and tie the strings together, this
xing bowl. Drizzle in the melted butter and mix until
cup lemongrass and ginger tea (2 tea bags). And pour into
ater to boil and add the 4 tea bags. Add sugar and
>the ingredients at room temperature. Position a rack in the lower third of the
Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
Sift powdered sugar into a bowl or onto parchment paper.
Beat butter and cheese at medium speed until creamy.
Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
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.
Steep tea bags in hot water just as if you were to make regular tea. Dissolve tub of raspberry mix into the tea. Add enough water to make one quart of this mixture. Add the ginger ale to this mixture just before serving. Waiting to add the ginger ale at the time of serving keeps the mixture sparkling. Using sugar-free ginger ale and caffeine free tea makes a drink that tastes the same.
haw completely.
Combine the marinade ingredients of the honey, lime juice
il and pour over the tea leaves.
Let the tea steep for 10
til smooth. Empty the contents of the tea bags into the mixture and discard
Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
Serve sliced and buttered. This loaf keeps very well for at least a week.
Cooking and prep time does not include overnight soaking of the currants.