HOLIDAY RECIPES

HOLIDAY CHAI EGGNOG

4 cups of Eggnog

3 tbsp. of Masala Chai

1/4 cup amber rum (optional)

In saucepan, combine eggnog and tea. Cook for 7-10 minutes but do not boil.
Remove from heat and let stand for 2 minutes.

Strain through fine sieve, and then add rum. Cool to warm, then place in the refrigerator to chill.
Chill for 2 hours and garnish with whipped cream!

SPICE UP THE SCONES

Try adding tea instead of water to our scone mixes. Use the amount of water that the mix calls for, but boil the water and steep two – three teaspoons of your favorite tea, let cool and then add to mix.

Also, try adding dried fruit, chocolate chips or nuts to the Original/Plain Scone mix.

CHERRY BLOSSOM LEMONADE

Make a lemonade concentrate using your favorite lemonade mix using only half of the water. Example: If you are making one gallon use lemonade mix for one gallon, but only ½ gallon of water. Prepare ½ gallon of Cherry Blossom tea following directions on package and add to the lemonade concentrate and refrigerate. Makes a delicious, cool and refreshing drink for summertime!

This can also be done with Hibiscus Punch. Do not be afraid to experiment with your favorite teas or herbal blends. If you come up with something unique and yummy please be sure to share.

COOL CHOCOLATE DREAM

Ingredients:

1 tsp. Chocolate Dream
3 oz. water
3-4 scoops vanilla ice cream or low fat frozen yogurt
3-4 ice cubes
1 crushed chocolate mint candy or cookie – optional

Prepare Chocolate Dream with only 3 oz. of water and let cool completely (can be refrigerated). Place 3-4 ice cubes in blend and crush. Add ice cream, tea and blend. Pour into glass, add crushed candy/cookie on top and enjoy!

Approximately one 6 oz. serving.

RACHEL RAY'S LEMON CURD CAKES

These sound like an easy and delicious summer treat for an afternoon tea. Trader Joe's sells a delicous jar of lemon curd.

This recipe taken from Rachel Ray's website:

INGREDIENTS

• 4 small individual sponge cakes, sold in packages of 6 on baking aisle
• 1 jar prepared lemon curd, any brand
• 1/2 pint raspberries
• 1/2 pint strawberries, hulled and sliced
• 1 canister whipped cream
• 2 teaspoons lemon zest

PREPARATION

Arrange sponge cake on serving dish. Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen. Fill cakes with curd sauce. Top curd sauce with berries, whipped cream and lemon zest.

Try this paired with our French Creme Brulee', Whitlock Afternoon or Cherry Blossom.

DELICATE LEMON TEA CAKE COOKIES

These cookies are delightful with our

French Creme Brulee Tea

Posted by BettyBoop at recipegoldmine.com

Delicious, wonderful, yummy, tasty. These little gems are just great. They have a wonderful lemony taste with a tender cake like consistency.

1 cup softened butter
1 1/4 cups granulated sugar (I use 1 cup for a less sweet cookie, because you sprinkle the tops with sugar)
1 teaspoon lemon extract
2 eggs
1 teaspoon lemon zest
3 cups flour1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons buttermilk
Additional sugar for sprinkling tops

Heat oven to 350 degrees F.

Beat butter in mixing bowl on medium speed for 1 minute till light, add sugar and lemon extract, beating till light and fluffy. Add eggs and lemon zest and beat well.

Stir together flour, baking soda and salt in a mixing bowl. Add to beaten mixture alternating with buttermilk.

Drop by rounded teaspoons onto a greased baking sheet. Sprinkle with sugar and bake for approximately 10 to 12 minutes or till lightly browned on edges.

Yield: 45 cookies