Sweet Almond Tea Ii Recipes

ALMOND TEA

Steps:

• In a 1 gallon container, mix together the instant tea powder and sugar. Pour in the boiling water and lemonade concentrate, and mix well. Stir in the vanilla and almond extracts. Fill container the rest of the way with cold water. Stir and serve over ice, or refrigerate until ready to serve.

ICED TEA II

Steps:

• In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 1 hour.
• In a large pitcher, combine the steeped tea and the sugar. Stir until sugar is dissolved, then stir in lemon juice. Refrigerate until chilled.

ALMOND SQUARES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
• Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.

ALMOND TEA

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.

SWEET ORANGE TEA II

Steps:

• 1. Peel oranges. Remove seeds and membranes over a bowl, to catch the juice then break pulp into small pieces. (Or cut oranges in half and, with a small sharp spoon, scoop the pulp and juice into a bowl.) 2. Place glutinous rice flour in a bowl. Mix with a small amount of water to form a stiff paste (add water gradually, one teaspoonful at a time). Roll the paste into small (3/8-inch) balls. 3. Bring remaining water to a boil then stir in sugar to dissolve. Drop flour balls in and continue boiling until they float and are soft. 4. Stir in orange pulp and juice cook only to heat through. Serve hot, in small bowls. VARIATION: * For the oranges, substitute 5 tangerines.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET ALMOND TEA II

Steps:

• 1. In a saucepan, blend almond paste, rice flour and water until smooth. Gradually stir in remaining water. 2. Then bring to a boil over medium heat, stirring constantly. 3. Add sugar and almond extract and cook, stirring, to dissolve. Then sprinkle lightly with brown sugar and serve hot, in small bowls. VARIATION: * Omit the rice flour and almond extract. Combine the almond paste with 4 cups water and beat until smooth, using an eggbeater or a blender. Strain into a pan through cheesecloth. Then heat until hot, but not boiling. Stir in the white sugar to dissolve. and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.