Earl Grey Oatmeal For Zwt 8 Recipes

Steps:

• In a lrg saucepan, combine milk & water until simmering. Remove from heat & add tea bags. Allow to steep for 5-10 minutes.
• While the teabags are steeping, toast the oats. In a skillet set over low-heat, add 1 ½ tbsp of butter. When butter stops foaming, add the oatmeal. Stir until butter & oatmeal are well-combined. When oatmeal is toasted & smells rich & nutty, remove from heat.
• Remove the tea bags from the saucepan. Place on med-heat & return to a boil. Add oatmeal to the saucepan. Turn down to low-heat. Sprinkle in lemon zest & sweeten with honey to taste. Allow to cook until the oatmeal is thick & creamy. Serve warm, topped w/fruit, nuts or more honey. Thin w/milk as desired.

Steps:

• Place a tea bag in cocktail shaker, pour bourbon whiskey and stir it for 20 seconds and then remove tea bag.
• Add peach bitters, peach syrup, sweet vermouth and few cubes of ice and stir well.
• Strain the cocktail into a glass filled with ice and garnish it with lemon peel.
• Tips: For best result get tea from http://www.teaforte.com.au.

Steps:

• Dissolve the molasses or treacle in 2/3 cup warm water in a sml bowl. (Around 100F is ideal) Grant calls it "blood heat" & notes the easiest way to obtain this temp (w/o a thermometer) is: Bring 1 cup of water to a boil, add 3 cups of cold water. Stir in the yeast & set aside for 8-10 minutes (or until the yeast begins to froth).
• Put the flour into a lrg bowl & mix in the salt.
• Lightly grease a lrg non-stick loaf pan w/oil.
• Make a well in the flour, pour in the yeast mixture & let it sit for a minute. Pour in about 1 1/4 cups warm water (see above), then form your hand into a rigid claw & stir the liquid into the flour slowly but steadily in a spiral motion (starting in the middle & working outwards to the rim of the bowl). The dough should be soft & too wet to knead (add water as necessary).
• Let the dough rest in bowl in a warm place for about 15 minutes.
• Transfer the dough to the greased loaf pan, cover loosely w/a damp towel & set in a warm place to rise for about 20 minutes. ("The bread should be what we call 'proud,'" says Tim Allen, "just beginning to peer over the top of the pan.")
• Meanwhile, preheat the oven to 450°F.
• Bake the bread for 20 minutes, then lower the oven temp to 400F & bake for 35-45 minutes more. If you like a crisp crust, remove the bread from the pan about 10 minutes before it is done, then return it to the oven (placing it upside down directly on the oven rack to finish cooking).