Fruited Iced Tea From Ruby Tuesday Recipe
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I recently went to a tea sampling class and had the opportunity to try iced hibiscus tea and what a delight. I was so amazed. Not only a beautiful flower but your post and pics educated me to all of the other uses of this wonderful flower. Thanks for this! I would love to try to plant some of your seeds if you have any left. Thanks and I look forward to your other tips and recipes!
This cake recipe is a taste of old-fashioned orange slice goodness. It has a lot of ingredients but it is a great tasting cake with plenty of flavor. To prepare this cake, you will need two sticks of light margarine, two cups of sugar, four large eggs, one cup of golden seedless raisins, one cup chopped pecans, one pound of candy orange slices (cut into very tiny pieces), three and half cups plain flour, one teaspoon of baking powder, half cup buttermilk, one teaspoon orange extract, two cups 10x powdered sugar, one can flaked coconut and one cup of orange juice. Cream margarine and sugar. Add eggs one at a time and set aside. Dredge golden raisins, chopped pecans and orange slice pieces in one cup of plain flour. Dissolve the baking powder in the buttermilk. Mix the other two and a half cups of flour, and all the other ingredients except the orange juice and powdered sugar. Grease and flour a tube pan and then line bottom of pan with a layer of waxed paper and grease and flour the waxed paper. Make sure sides of pan and tube are well-greased and floured. Bake at 300 degrees for two hours or until cake springs back when touched. Cool for at least 45 minutes and remove from the pan. Mix the cup of orange juice and two cups of powdered sugar and pour over the cake. Let cake stand in a covered cake container over night. It will yield twenty servings. Decorate with candy orange slices.
This is a great recipe for bread loaves or cakes for Thanksgiving or Christmas. It is moist with the bananas in it. You will need a half cup of light margarine, one cup and a half of sugar, two large eggs, four mashed bananas mixed with the juice of one lemon, one teaspoon of baking soda, two cups of plain flour, half cup of chopped pecans, half cup of chopped chocolate chips, half cup of red maraschino cherries, and one teaspoon real vanilla extract. Cream the margarine and sugar, add the eggs and beat well. Add the mashed bananas and lemon juice, add all the other ingredients, place in two small loaf pans or one tube pan. Line the bottoms of pan or pans with piece of waxed paper trimmed to fit. Spray bottom of pans with Pam baking spray apply the waxed paper and spray the pan, waxed paper and sides with Pam. Bake at 350 degrees for one hour or until firm and springy. Cool before removing from pans. Wrap in Glad or Saran clear plastic wrap. This will keep them moist and fresh.
The apple harvest of autumn is now reaching its peak of production. The produce stands and fruit markets as well as supermarkets are glowing with red, yellow, pink and green Granny Smith apples. They can be purchased by the bag, bushel or pound. The very best of all the apples are the tart and mellow, ones such as McIntosh, Winesap, Jona-Gold, York, and Granny Smith. For a real treat, fry some apples as a substitute for dessert. Peel eight or ten tart apples and cut into slices and discard the cores. Apply several teaspoons of lemon juice and set aside for several minutes. In a frying pan, melt one and a half sticks of light margarine and fry the sliced apples until tender. Remove from heat and sprinkle with a half cup of light brown sugar. Serve with cool whip.
This is a great pumpkin recipe that is simple to prepare for an autumn dessert. You will need two and a half cups of Bisquick, one and a half cups of sugar, half teaspoon of pumpkin pie spices, two cups canned pumpkin, half cup milk, two beaten eggs, four tablespoons Crisco oil, four table spoons light margarine, and one teaspoon vanilla flavoring. Combine the Bisquick, one cup of sugar and the pumpkin pie spices. Mix in the two cups of pumpkin, one teaspoon vanilla flavoring, half cup of milk, two beaten eggs and four tablespoons Crisco oil. Mix all ingredients well for sixty seconds. Grease the muffin tins and fill the muffin cups two thirds full. Bake at 400 degrees for twelve minutes or until done. Cool slightly, remove from pans. Mix half cup sugar half teaspoon pumpkin pie spices, and four tablespoons of light melted margarine. Dip the puffs in the sugar. spice mixture. Makes at least 24 puffs. It can be made without the sugar-spice topping.
For this summer recipe, you will need one quart fresh or canned green beans, one large diced white onion, one teaspoon sugar, half teaspoon pepper, one two ounce jar of diced pimentos, one can mushrooms, one can Green Giant Lesueur peas, one stick light margarine and half cup catsup. Mix all ingredients except green beans and simmer for fifteen minutes. Add drained green beans and half stick margarine and simmer for twenty minutes.
Cucumbers are good at any meal during Dog Days and this recipe will cool off hungry diners. Peel and dice three or four cucumbers in half inch chunks. Dice three or four firm tomatoes into half inch chunks. Dice one medium onion into half inch chunks, or you can use four or five scallions. Dice a half cup of stuffed olives, one two ounce jar of diced pimentos (drained). For the dressing, mix half cup sugar, one fourth cup apple cider vinegar, half teaspoon salt, half teaspoon pepper, one fourth cup mayonnaise. Mix the ingredients together and pour over the salad ingredients and stir. Refrigerate for an hour or two.
This recipe is great when prepared with fresh corn, but can be made with canned cream- style corn and is great either way. Corn is a vegetable good in all seasons of the year whether fresh, frozen, or canned. For this corn pudding recipe you can use a 16 ounce can of cream-style corn or seven ears of fresh cut com from the cob (about one-and-a-half-to-two cups), Dice corn with a knife or food chopper, add half teaspoon salt, one cup of sugar, half teaspoon pepper, one teaspoon vanilla flavoring, three eggs one cup milk, two teaspoons corn starch, one stick light margarine. Mix all ingredients together until well blended. Spray baking dish or pan with Pam baking spray and pour the pudding mixture into the pan. Bake in a preheated 350 degree oven for fifty to sixty minutes. Stir pudding two or three times during the baking process. The pudding will be firm when done. To brown the pudding on top, place oven on low broil for a minute or so. Carefully watch to avoid burning. Great served warm or cold.
Tomatoes from the summer garden brighten any meal and they enhance the flavor of any vegetable dish they become a part of such as fried corn, with diced tomatoes mixed into the corn. Lima beans with diced fresh ripe tomatoes mixed in them is also a special taste treat. This special recipe calls for fresh tomatoes combined with other ingredients to make a tasty tomato dish on a warm summer evening. To prepare this recipe, you will need eight medium-sized firm freshly harvested tomatoes. Cut off tops of the tomatoes and scoop out the seeds and pulp and place the hollowed out tomatoes in a round glass plate. In a bowl, mix an eight-ounce pack of cream cheese (softened), three tablespoons mayonnaise, ten florets of fresh broccoli (diced), 12 strips of crispy fried bacon (diced), one peeled and diced cucumber. Mix all ingredients and spread into the hollowed out tomatoes. Cool in the refrigerator for an hour before serving. Garnish the tops of tomatoes with stuffed olives or tomato cubes.
Some BBQ joints serve great meat while letting the side offerings falter. We both ordered side salads (hers with smoked pecan vinaigrette, mine with blue cheese), and she had macaroni and cheese, while I enjoyed the garlic mashed potatoes. All were absolutely delicious. The salads were generous and fresh, the mac was creamy and rich, and the mashed potatoes were a dead ringer for my own recipe. Even the iced tea was perfect.
Last week was smokey, this week is fruity and floral. Brewers are releasing a host of fruited kettle sours and Berliner weisses, with notable recurring flavors this week like hibiscus. But there are also a couple big barrel-aged beers soon to come from Giesenbräu and Clown Shoes for those still stuck on the darker stuff.
Happily, this year is different! I followed Paula Wolfert's unusual Turkish-style recipe in The Slow Mediterranean Kitchen which calls for slow-roasting the quince for 5 hours. The transformation was unbelievable! My homely, hard quince turned into a pair of ruby red slippers. The powerful aroma transformed into the most exotic flavor, tasting as if an entire garden of red roses had been distilled into a single bite. A reminder that cooking can be magical!
I just returned from The Yamhill Valley and bought 5 large quince from a couple of little old ladies in a \"junk\" shop. They cost me a whopping $1 for all five. Last year I purchased some from another Oregon farmer and roasted them but they did not turn the lovely red color. I ended up with a sauce like apple sauce which was very good. I'm going to have another go at them tomorrow using this Mediterranean recipe. Right now they are perfuming my kitchen with their delightful aroma.
Kill the power. The flavor is coming from inside the can! A whiff of this lights-out brew packs a wallop of sticky, west-coast style hoppy goodness, but its deep amber hue alerts you to take notice. This is no everyday IPA. Earthy, fruity Simcoe and tropical, floral Amarillo are spiced up with a distinctive rye kick before caramel malts arrive to round the whole thing out. 153554b96e
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