“Spiced Carrot and Nut Cake” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.” 8 oz. Plain flour 2 tsp. Baking powder 2 tsps. Mixed spice 12 oz. Granulated brown sugar Pinch of salt 8 fl. Oz. Vegetable oil 4 eggs, beaten 12 oz. Carrots, peeled and … More Recipe – “Spiced Carrot and Nut Cake”
“Blackberry Iced Tea” Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer 1/2 to 1 ounce pesticide-free marigold flowers 4 cups hot black tea, such as orange pekoe or Darjeeling 1 cup blackberries Honey, to taste 1. Remove the petals from the flowers. 2. Place 3 to 4 … More Recipe – “Blackberry Iced Tea”
A great warm soup for the wintry days, easy to make and simply delicious. “Italian Vegetable Soup” “Betty Crocker’s – Working Woman’s Cookbook” 1 pound bulk Italian sausage 1 medium onion, sliced 1 can (16 ounces) whole tomatoes 1 can (15 ounces) garbanzo beans, drained 1 can (10.5 ounces) condensed beef broth 1-1/2 … More “Italian Vegetable Soup”
“FIT-TO-BE-THAI ICED TEA” “The Little Black Book of Tea” by Mike Heneberry Pinch of crushed star anise 1 drop red food coloring 2 Tablespoons sweetened condensed milk Crushed ice 2 cups strong brewed black tea, chilled *Stir anise and food coloring into condensed milk and pour into 2 tall glasses. Fill glasses … More Recipe – “Fit-to-Be-Thai Iced Tea”
“ORANGE GINGER PUNCH” “Farm Journal’s – Country Cookbook” 3 qts. orange ice (or sherbet) 5 qts. chilled ginger ale *Place large chunks of orange ice in chilled punch bowl. *Pour ginger ale over, holding the bottles some little distance above the punch bowl. Garnish with fresh mint leaves and marashino cherries, if desired, or with seedless … More Recipe – “Orange Ginger Punch”
“Chocolate Chip Cheesecake Brownies” “Fare for Friends” Chocolate Chip Batter 1 cup shortening 1 cup brown sugar, packed ½ cup sugar 1 teaspoon vanilla 3 eggs 2 cups all-purpose flour, un-sifted 1 teaspoon baking soda 1 teaspoon salt … More Recipe – “Chocolate Chip Cheesecake Brownies”
I would like to take the time to thank everyone for following our blog over the years……..branching off into new adventures…….as tea will become distant and the botanical era will begin……it has been a long journey……but not the end…….as the new beginning will start………..with a new perspective……..
It is a New Year for us with many changes for our company, as our website has changed….new ideas are arising to bring our vision into the new year…….many clients are wondering where did your website go….its around just its here for now……in one month it will be 20 years in business, wow…..time flies…….our destination … More It’s New Year…..
“Ham braised in nilgiri with masala spices” “The Tea Box” by Gilles Brochard 1 good-quality ham quarter 2 tablespoons nilgiri tea 2 teaspoons garam masala 1 tablespoon vegetable oil or clarified butter Preheat oven to 400 degrees Fahrenheit. Place ham in a roasting pan. Score the top in both directions, making one-inch squares. … More “Ham braised in nilgiri with masala spices” by Gilles Brochard
“Iced tea of the mists” “The Tea Box” by Gilles Brochard 2 cups water 3 tablespoons Darjeeling tea leaves 4 blanched almonds 4 teaspoons amaretto Heat the water to 185 degrees Fahrenheit. Put the tea leaves into a teapot and pour the hot water over them. Steep for 4 to 5 minutes, then … More “Iced tea of the mists” by Gilles Brochard