Sweet Almond Tea Ii Food

ALMOND TEA

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.

DREAMSICLE ICED TEA LATTE

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.

ALMOND TEA CAKES

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.

GOOD OL' ALABAMA SWEET TEA

Steps:

• Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.
• Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended.

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.