|Much Depends on Dinner|
|by Margaret Visser|
Winning unanimous praise on its publication and now available in paperback from Grove Press, Much Depends on Dinner is a delightful and intelligen...
1 - 10 of 25 for almond tea mix
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Combine the boiling water and sugar. Then add other ingredients.
Dissolve tea in 2 cups ... and boil 5 minutes. Add tea mixture and remaining water and ingredients to sugar syrup. Heat thoroughly. Chill. Yield: 3 quarts.
Make dough, stirring in fruit to dry ingredients at stage 2. Leave dough in bowl, covered with a damp cloth. Put in a warm place to double in bulk ...
Mix eggs, sugar and ... of the chopped almonds, sugar and ... Bake cut-side down on a baking sheet in a hot oven (400 degrees F.) until delicately browned.
Mix all ingredients together in a large pitcher. Chill. Serve with a sprig of fresh mint.
Mix instant tea and 2 cups ... mix frozen lemonade concentrate, 2 quarts water, sugar/water mixture, almond extract, vanilla extract and tea/water mixture.
Mix the instant tea with 2 cups ... together. Add the almond and vanilla extract; mix well. ... Delicious served hot or cold. Makes approximately 1 gallon.
Mix together tea, sugar, and water. Add together the rest of ingredients. Mix all together. Make at least 1 hour ahead. Stir if it sets long. Makes 3 liters.
Cream sugar, oil and eggs. Mix dry ingredients. Alternate ... Mix well. Add almond, vanilla, butter ... glaze over. Take bread out of pans after glaze sets.
Note: Make 2 ... icing for each tea ring. Scald half ... 14x12 inch rectangle. Mix cream cheese, softened butter and almond butter until smooth. ... on if you freeze.
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