Apricot Spiced Tea Recipes

Steps:

• In a large bowl, combine all of the ingredients. Store in an airtight container. , For one serving: Pour 1 cup boiling water into a mug; stir in 1 tablespoon tea mix until dissolved.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard cloves and cinnamon sticks.

Steps:

• 1. Combine these dry ingredients and store in an airtight container. This recipe makes 50 servings so it is perfect for dividing up and giving away as gifts. Put these directions on the gift jar: FRIENDSHIP TEA Use 1 1/2 tablespoons per cup of boiling water.

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

Steps:

• Combine the cloves and cinnamon in a cheesecloth.
• Set aside.
• Bring the water to a boil over high heat and add the tea bags.
• Remove from heat.
• Cover and steep for 5 minutes.
• Remove the tea bags.
• Add the spice mixture and remaining ingredients to the tea.
• Bring to a boil over high heat.
• Remove from heat.
• Remove spices.
• Serve the tea while it's still hot.

Steps:

• Mix all ingredients together.
• Store in air-tight container.
• To serve: Mix 3 Tablespoons of mix in 8 oz. cup of hot water. One cup of mix will make 5 cups of tea.

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

Steps:

• Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
• Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.

Steps:

• To make the tea:
• Put tea bags in a heatproof pitcher.
• In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in nectar and syrup. Serve tea over ice in tall glasses.
• To make the syrup:
• In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.
• Makes about 2 cups.

Steps:

• Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
• Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
• Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you're not working with under a damp tea towel so it doesn't dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.
• Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It's best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.

Steps:

• In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 50 batches (about 5 cups total)., To prepare 1 cup of tea: Dissolve 4-1/2 teaspoons tea mix in boiling water; stir well.

Steps:

• In a saucepan, bring 4 cups water to a boil; remove from heat. Add tea bags; steep, covered, 5 minutes., Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely., Add lemonade concentrate and nectar to tea; stir in cold water. Serve over ice with mint.