Sweet Almond Tea Iii Recipes

Steps:

• In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts.

Steps:

• Pour the boiling water over the tea bags in a heatproof container and let steep for 5 minutes. Remove the tea bags and allow the tea to cool.
• Combine the sugar with 3 cups water in a measuring cup or bowl and stir until the sugar dissolves to make a syrup.
• Pour the lemon juice into a vat or large pitcher, add the syrup and tea and stir. Add the lemon slices and mint springs. Chill for an hour or so to let the flavors develop, then serve.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.

Steps:

• In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
• Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.

Steps:

• In a saucepan, bring 2 cups of water to a gentle boil.
• Add the tea bags; cover and remove pan from the heat source.
• Steep for 10 minutes.
• Take out tea bags and don't squeeze them.
• Pour the tea into a 2-quart pitcher.
• Add in the sugar; stir until dissolved.
• Add in the vanilla, almond extract, and lemon juice; stir to mix.
• Add the remaining 6 cups of water and stir.
• Let tea cool to room temperature, then chill in the refrigerator.
• Serve in glasses over ice.

Steps:

• Combine 1 cup water and brown sugar in a saucepan; bring to a boil, stirring frequently. Remove from heat; stir in almond extract and vanilla extract.
• Combine remaining water and almond milk in a saucepan; bring to a boil. Add tea bags; steep for 5 minutes. Remove tea bags; stir in extract mixture. Fill two tall glasses with ice; pour in tea.

Steps:

• In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.

Steps:

• Preheat oven to 350ºF.
• In a mixing bowl, cream sugar and butter.
• Beat in the oil, extract, baking soda, salt, flour, and nuts.
• Mix well and form into small balls (3/4-inch).
• Bake for 12-15 minutes on a greased cookie sheet.
• Roll in powdered sugar and cool on cake rack.

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5-10 minutes. Discard tea bags. , Stir sugar into tea until dissolved. Stir in the cold water, lemonade concentrate and extract. Serve over ice.

Steps:

• 1. Bring water to a boil then stir in sugar to dissolve. Add evaporated milk and heat, but do not boil. 2. Meanwhile blend cornstarch and remaining cold water to a paste. Then stir in to thicken mixture. 3. Stir in almond extract and cook 1 minute more. Then serve hot, in small bowls. VARIATIONS: * For the evaporated milk and water in step 1, substitute 4 to 5 cups whole milk. * In step 3 add, with the almond extract, 1/2 teaspoon vanilla extract. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.