Russian Tea With Fruit Food

RUSSIAN TEA

Steps:

• In a slow cooker, combine the sugar, pineapple juice, orange juice and lemon juice.
• In a large measuring cup, place the tea bags, cloves and cinnamon sticks.
• Pour the hot water over the tea bags and let it steep for 5 minutes.
• Strain the tea into the sugar and juice mix. Discard the cinnamon sticks and cloves that you strained out.
• Add 2-3 quarts of hot water, to taste. Add 2 quarts in immediately, then add more water until you get the taste you'd like.
• Add the 2 remaining cinnamon sticks to the tea and cover the slow cooker. Cook on low until heated through.
• To garnish, slice an orange into thin slices, then halve or quarter them if you'd like. Push a whole clove into the orange slice and place it in the cup on top of the tea.
• You can also serve the tea from the slow cooker. You can decorate the top with orange slices and cinnamon sticks if you'd like.

GRANDMA'S RUSSIAN TEA

Steps:

• Steep tea bags in boiling water until the tea is of desired strength, 4 to 5 minutes. Remove and discard tea bags.
• Combine 1 1/2 quarts water, cloves, and cinnamon together in a large pot; bring to a boil. Stir brewed tea, pineapple juice, sugar, orange juice concentrate, lemonade concentrate, and allspice into the boiling water to dissolve the sugar. Serve immediately or reduce heat to low and keep at a simmer until ready to serve.

RUSSIAN TEA

Steps:

• Bring water to a boil and turn off heat.
• Add tea bags and spices.
• Cover and leave for 5 minutes.
• Remove tea bags and spices from water.
• Add sugar and juices.
• Mix well and reheat.

RUSSIAN TEA WITH FRUIT

Steps:

• Put tea in a container that will preserve heat and pour 1 cup boiling water over it. Let it steep for 3 minutes.
• Strain 1/4 cup tea into each tea cup. Fill with boiling water.
• Put 1/4 of the sugar, lemon, and preserves in each cup to taste.
• Stir and serve.

RUSSIAN CHERRY TEACAKES

Steps:

• Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.
• Preheat the oven to 400 degrees F.
• Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.
• While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.

REAL CITRUS SPICED RUSSIAN TEA (VIDEO)

Steps:

• In a pot, combine the water, oranges, lemons, cinnamon, cloves, nutmeg and sugar and bring to a boil. Boil for about 5 minutes and remove from heat.
• Add the tea bags into the mixture and allow to steep covered for about 5 minutes. Remove the fruit, spices and tea bags (without squeezing out the bitter tannins out of the bag).
• Taste and adjust sugar to taste. Serve immediately, reheat if necessary.

ANOTHER RUSSIAN TEA

Steps:

• Boil water with cloves and cinnamon rapidly for 20 minutes.
• Remove from heat, cover, and add 4 tea bags, and let "steep" for at least 4 hours (we like to let it steep overnight).
• After "steeping" is complete, in another pan combine: 2 cups Orange juice 2 cups Pineapple juice 1 cup Lemon juice 2 cups Sugar. Heat gently, stirring to melt and mix sugar.
• Drain "solids" from tea mixture. Combine all together and heat to enjoy.

RUSSIAN TEA

Steps:

• In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months., To prepare hot tea: Place 2 teaspoons tea mix in a mug; stir in boiling water until mix is dissolved. Yield: 1 serving.

INSTANT RUSSIAN TEA MIX

Steps:

• In a large bowl, combine orange drink mix, sugar, tea powder, cinnamon and cloves. Mix well and store in an airtight container.
• To serve, put 3 teaspoons of mix in a mug. Stir in 1 cup boiling water. Adjust to taste.

RUSSIAN TEA

Steps:

• Boil water Add tea bags and spices and steep for 5 minutes Add juice and sugar Simmer 15 minutes.
• Remove spices and serve.

RUSSIAN TEA(NATIONAL DRINK OF RUSSIA)

Steps:

• Bring water to a boil. Turn off heat and add tea bags. Let steep about 10-15 minutes. This is the concentrate.
• Pour desired amount of concentrate into a cup and mix it with hot water; thus, one can make one's tea as strong as one wants, according to one's taste. Add some jam to the cup and stir.
• Variation:.
• Sugar, lemon,or honey can be added freely instead of the jam if you like.

RUSSIAN TEA

Steps:

• In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar.
• To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.

RUSSIAN TEA CAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.