a great tea for a tea party
2 3/4 c water
1 sm cinnamon stick
4 tea bags
2 Tbsps lemon juice
2 Tbsp lime juice
1 -2 Tbsp brown sugar
slices of fresh lemon to decorate
Put the water, cloves, and cinnamon stick into a pan and bring to a boil. Remove from heat and add the tea bags. Let stand for 5 minutes to infuse, then remove the tea bags.
Stir in the lemon and lime juice, and sugar or honey to taste
Return the pan to the heat and warm through gently.
Remove the pan from the heat and strain the tea into heat proof glasses. Decorate with slices of fresh lemon and a sprig of mint, and serve.
Favorite Tea Cakes
3 lg eggs, room temperature
2 c sugar
2 stk butter, softened
5 c all purpose flour
1 tsp each vanilla, cinnamon, and nutmeg
1 c buttermilk
3 Tbsp baking powder
1 tsp baking soda
1 tsp each lemon & almond extract
1/2 tsp salt
Preheat oven to 400 degrees F.Grease or lightly spray a cookie sheet or baking pan with butter or cooking spray. Sift flour into a large bowl, and MAKE A WELL IN CENTER. Place the remaining ingredients into the centerand work mixture quickly by hand,(or you can use a hand mixture if you have an aversion to mixing with your hands)
When the mixture becomes stiff, you may divide dough and roll a portion of dough at a time on a floured flat surface, and cut with a cookie cutter.
Or as I prefer to do, Pinch a small amount of dough off by hand about the size of a golf ball, and roll into a ball. Place on prepared cookie sheet and press down slightly with hand.
Bake on prepared baking sheet in preheated 400 degree oven for 10 minutes. Then remove from oven then dust with cinnamon sugar, powdered sugar or leave plain then place on baking rack to cool completely. You can also drizzle with a glaze if desired.
PLEASE NOTE COOKIES DO NOT GET REAL DARK WHEN BAKING. YOU CAN ALSO CUT RECIPE IN HALF IF DESIRED.
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Lemon Thyme Tea
Take a couple of sprigs of lemon thyme and put into a cup with boiling water. add honey to taste
Lemon Thyme cup cakes
Tea thyme: moist and buttery cupcakes a family favorite. buttery, lemony, moist little cakes with a tender crumb and a pleasing herbal aroma. They are good warm or at room temperature.
1½ cups unbleached flour
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons finely minced lemon thyme
¾ cup milk
1 teaspoon finely grated lemon zest
½ cup unsalted butter, softened
1 cup plus 3 tablespoons sugar
2 large eggs
½ teaspoon vanilla extract
3 tablespoons lemon juice
Place cupcake papers in, or lightly butter and flour, a cupcake pan. Preheat the oven to 350°F.
In a small bowl, combine the flour, baking powder, and salt, tossing lightly. In a measuring cup, add 1 tablespoon plus 2 teaspoons of the thyme to the milk along with the lemon zest and stir well.Cream the butter in the bowl of an electric mixer on medium speed for about 3 minutes. Scrape down the sides and add 1 cup of the sugar and beat for 2 minutes, stopping to scrape down the sides. Add the eggs, one at a time, blending well after each one and scraping down the sides if necessary. Beat the batter until it is light and fluffy. Add the vanilla and beat for a minute longer.
On low speed, blend in half the dry ingredients, add the milk mixture and mix well, and then blend in the rest of the dry ingredients. Scrape down the sides and be sure that the batter is well blended. Spoon the batter evenly into the cups of the pan.
Bake for 25 minutes, or until the tops are just starting to turn golden brown and a tester comes out clean. Meanwhile, combine the remaining 3 tablespoons sugar with the lemon juice and the remaining 1 teaspoon thyme and stir well to dissolve the sugar. When the cakes are done, remove the pan from the oven and brush them with the lemon glaze. Let the cupcakes cool in the pan for 5 minutes, then remove them to cool on a rack.
Lemon Thyme Shortbread
Though thyme stands for “courage,” you’ll need none of that as you bite into these buttery delights. They’re irresistible plain or dipped in chocolate. MAKES ABOUT 25 2-INCH ROUND COOKIES
• 1/2 cup blanched slivered almonds
• 2 tablespoons fresh Lemon-thyme leaves, stems removed
• 2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure lemon extract
• All-purpose flour, for dusting work surface
• 6 to 8 ounces semisweet chocolate, tempered
• Slivered almonds (at least 25)
1. In food processor with metal blade, pulse almonds, thyme and lemon zest with 2 tablespoons flour until finely ground but not pasty, about 20 seconds. Sift together remaining flour and salt in medium bowl. Add ground nut-herb mixture and stir. Set aside. In electric mixer with paddle attachment, cream butter and sugars until light and fluffy, 2 to 3 minutes. Turn mixer to low and gradually add flour mixture, mixing until just combined. Stir in vanilla and lemon extracts. Flatten dough into disk and wrap tightly in plastic. Chill 2 hours or until very firm.
2. Preheat oven to 300 degrees with rack in center. Line two cookie sheets with parchment paper. Roll chilled dough on lightly floured surface to about ¼-inch thickness, using as little flour as possible. Cut out 2-inch rounds with cookie cutter and place ½ inch apart on cookie sheets. Position sheet on center rack and bake 35 to 40 minutes, or until bottoms are lightly browned. Immediately transfer to racks and cool completely before garnishing.
3. To garnish: Set another cooling rack over cookie sheet. Dip half of each cookie in tempered chocolate. Place on rack, so sheet catches chocolate drippings. Before chocolate sets, place an almond sliver or two on top of each cookie. Allow to fully set before serving. Store in airtight containers at room temperature up to 1 week.
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Yummy little pumpkin and pecan cookies rolled in powdered sugar you make with sugar cookie dough
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup ground pecans
3/4 cup all-purpose flour
1/4 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/2 cup plus 1 tablespoon powdered sugar
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in pecans, flour, pumpkin, cinnamon and vanilla until well blended.
2. Shape dough into 48 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
3. Bake 10 to 13 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
4. Roll warm cookies in powdered sugar then cool completely on cooling rack. If necessary, before serving roll cookies in powdered sugar again.
4 cups cold water
1/4 teaspoon whole cloves
1/4 teaspoon allspice
1 cinnamon stick
5 teaspoons loose Earl Gray tea leaves
6 teaspoons honey
In a large saucepan, bring water, cloves, allspice and cinnamon stick to
boil over high heat. Add tea leaves to hop spice mixture.
Cover and steep for 5 minutes.Pour tea through strainer into mugs. Stir
1-1/2 teaspoon of honey into each mug.