teabytheocean newsletter May and June 2013

LAVENDAR COVE – teabyocean   May & June 2013 Newsletter

It has been a while since any info on this blog, it is writer’s blog. To simply not add too much in of my own personal life, but keep all the followers interested about tea, recipes, herbs and something interesting to write about. Taking time out of the already busy schedule to simply write on all my blogs, creating labels for the tea company that took days to compile, packaging over 30 pounds of tea with a few helpers (thanks to Jo-anne & Linda) in just five hours later. It is back breaking work with a counter of only 3.5 feet high and causes you to shift your feet back and forth, great conversation talking went back and forth in the room, us ladies talked about life, our marriages, some mentions about tea with questions to rack my brain, but all in all it is about friendship gathered into a kitchen to learn about your friends lives and what they both enjoy to do on their spare time.

If you can relate to all the blogs that you follow is also time consuming and usually for me it is done late in the evening into the early morning hours.

The passion of owning a wonderful tea company occupies many hours during the week. To share my knowledge and inspiration has been from the beginning.

Some of us enjoy creating, cooking, painting, reading a novel, outdoor exercise, painting, time at the gym, baking, gardening, oh did I leave some stuff out. Why don’t you comment and add some more things that you enjoy to do, other than working.   I enjoy a great cup of tea after an hour long session with my girlfriends after class, this allows me to mediate and relax.   Some of the activities listed above are some of the things I also enjoy.

Enjoy this month’s news with recipes, teas and more added between.

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See original recipe for the “COOKIE STARTER” Recipe by – “Farm Journals Country Cookbook”

This is a wonderful and helpful cookbook, so many recipes with new creations adding from the original recipes.   A great help for all those who love to cook, bake and having great recipes on hand to enjoy with friends & family.

 

“Ice Cream Wafers”

Recipe by – “Farm Journals Country Cookbook”

 

1           cup Cookie Starter

½         tsp. vanilla

1           egg yolk

1/3       cup sugar

½         tsp. baking powder

Sifted confectioners sugar

 

  • Mix all ingredients, except confectioner’s sugar.
  • Chill dough thoroughly.
  • Sprinkle board and rolling pin with confectioner’s sugar. Roll small amount of dough 1/8″ thick.
  • Cut with small cookie cutter and place 1″ apart on greased baking sheet. Bake in moderate oven   (350 degrees Fahrenheit) about  6 minutes, until cookies are lightly browned.
  • Dust with confectioner’s sugar.
  • Remove and cool on racks. Makes about 3 dozen.

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Enjoy a wonderful Rooibos tea would go great with this recipe below, we suggest our brand of “Bourbon Street Vanilla Rooibos”, available on our site – http://www.teas-online.com , signing in as a member you will receive 10 % off your purchases.

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Orange and Lemon Wafers”

Recipe by – “Farm Journals Country Cookbook”

 

Make up Ice cream Wafers recipe omitting vanilla and adding grated peel of 1 orange and grated peel of ½ lemon.   Roll out and cut cookies into different shapes. Place 1″ apart on lightly greased baking sheet.

(Or roll into balls, using 1 teaspoon dough for each cookie. Dip fork into confectioner’s sugar and make waffle design by crisscrossing with fork. Don’t mash cookies too flat.) Bake in moderate oven (350 degrees Fahrenheit) 10 minutes. Decorate with strips of orange peel.   Remove cookies and cool on racks.   Makes 1-1/2 dozen.

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“COOKIE STARTER”

Recipe by – “Farm Journals Country Cookbook”

2-1/4              cup sifted flour

¾                    tsp. salt

1                      cup butter or regular margarine

 

–         Sift flour and salt into bowl.

–         Cut in butter until mixture resembles coarse bread crumbs.

–         Store in clean jar with tight-fitting lid. Keep in refrigerator or freezer.

–         Makes 3 to 4 cups.

 

Tips on using mix:

–         Let the crumbs reach room temperature before adding other ingredients. Loosen with a fork if mix is too compact. Your electric mixer can help you make cookie dough from the mix.

–         To short-cut cookie-making, shape dough into roll; wrap and chill thoroughly. Slice and bake cookies as desired. When dough is cold, allow more time for baking. To get a thicker cookie, shape teaspoonfuls of dough with fingers and roll in palms of hands into balls; stamp with flat-bottomed glass and bake.

–         When you bake and then freeze, wrap cookies in foil or plastic wrap, or store them in freezer containers.

 

Look for the cookie recipes to follow: Blind Dates (added); Ice Cream Wafers; Oriental Almond Cookies; Old English Ginger Cones;

Join our other blogs:

alongthebeach.wordpress.com ; botanicalbathflowers.wordpress.com ; loveisinyourcup.wordpress.com ;

 

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