Daily Prayers Dissolve Your Cares
by Helen Steiner Rice
I meet God in the morning
And go with Him through the day,
Then in the stillness of the night
Before sleep comes I pray
That God will just "take over"
All the problems I couldn't solve
And in the peacefulness of sleep
My cares will all dissolve.
So when I open my eyes
To greet another day
I'll find myself renewed in strength
And there'll open up a way
To meet what seemed impossible
For me to solve alone
And once again I'll be assured
I am never "ON MY OWN"
For if we try to stand alone
We are weak and we will fall,
For God is always GREATEST
When we're helpless, lost, and small.
And no day is unmeetable
If on rising our first thought
Is to thank God for the blessings
That His loving care has brought...
So meet Him in the morning
And go with Him through the day
And thank Him for guidance
Each evening when you pray.
And if you follow faithfully
This daily way to pray
You will never in your lifetime
Face another "hopeless day."
Monday, October 23, 2006
Saturday, September 09, 2006
Hello, friends.
My heart is heavy as I remember the fatalities of 911. It's hard to believe it has been five
years already. If you know of anyone that was affected by 911, reach out to them this week
with understanding and compassion as it could have been yours or my family lost on that
dreadful day. I hope you can say a special prayer for those families that still are so heavy with the burden of loss.
Ami-Tea
This is my prayer for peace, for a world in divine harmony.
A world that knows no war. To do this, I bring myself to a
peaceful place. I go within and know that God is all there is,
and I am one with this divine tranquility. I pray that everyone
joins me in this sacred space of amity. For this is the place where
peace begins-this powerful, productive and potent place within.
From here we see only our similarities and parity and know only
our good. I accept good, embody good, live for good, and do only
good. As I know peace, I know it begins with me. I give thanks
and abide by the Golden Rule, the code of amity that knows no
enemy. I put aside and I go inside. I release and I relent. I forgive
and I repent. I let go and I let God. I give in and I get God. And
so it is, and so I am, and so we are, in peace. Amen.
Please feel free to add any prayers or thoughts you may have for
our nation and those who have lost so much for our nation.
Lady Caroline
My heart is heavy as I remember the fatalities of 911. It's hard to believe it has been five
years already. If you know of anyone that was affected by 911, reach out to them this week
with understanding and compassion as it could have been yours or my family lost on that
dreadful day. I hope you can say a special prayer for those families that still are so heavy with the burden of loss.
Ami-Tea
This is my prayer for peace, for a world in divine harmony.
A world that knows no war. To do this, I bring myself to a
peaceful place. I go within and know that God is all there is,
and I am one with this divine tranquility. I pray that everyone
joins me in this sacred space of amity. For this is the place where
peace begins-this powerful, productive and potent place within.
From here we see only our similarities and parity and know only
our good. I accept good, embody good, live for good, and do only
good. As I know peace, I know it begins with me. I give thanks
and abide by the Golden Rule, the code of amity that knows no
enemy. I put aside and I go inside. I release and I relent. I forgive
and I repent. I let go and I let God. I give in and I get God. And
so it is, and so I am, and so we are, in peace. Amen.
Please feel free to add any prayers or thoughts you may have for
our nation and those who have lost so much for our nation.
Lady Caroline
Monday, September 04, 2006
Remembering:
About a month ago I made a trip to visit one of my older sisters. We talked and remembered our younger years and filled in many blanks with the information each other had. It was so fulfilling.
Around her house were many things that belonged to my parents, it brought back our growing up years. There was just something about it that brought warmth and even security in the visit.
She had lived in her new house for nine years and I am ashamed to say had never visited it
before. Our time together was long over due and I didn't want to go another year without
reconnecting. She was going to be 70 the next week.
During our visit, one of the things I had told her was that I wanted to start looking for some
old aprons. I asked her if she had any of our mother's but she did not. They had gone by
the ways side through the years. Later after returning home, I received a package from her
with a Christmas apron she had found that she used to wear when I was a child. I remember
seeing her wear it in her early years of marriage (we are 15 years apart). Oh, what a joy and precious gift that was. Better than new furniture, or a new house.
Do you remember the aprons our mother's or perhaps you wore?
My mother- in- law sent me an article on aprons that I just have to share with you. What are
your fond memories of childhood?
Aprons
I don't think our kids know what an apron is. The principal use of Grandma's apron was to protect the dress underneath, but along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids when the weather was cold, grandma wrapped it around her arms.Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables.
After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that "old-time apron" that served so many purposes. Send this to those who would know, and love the story about Grandma's aprons.
REMEMBER: Grandma used to set her hot baked apple pies on the window sill to cool.Her granddaughters set theirs on the window sill to thaw.
Lady Caroline
About a month ago I made a trip to visit one of my older sisters. We talked and remembered our younger years and filled in many blanks with the information each other had. It was so fulfilling.
Around her house were many things that belonged to my parents, it brought back our growing up years. There was just something about it that brought warmth and even security in the visit.
She had lived in her new house for nine years and I am ashamed to say had never visited it
before. Our time together was long over due and I didn't want to go another year without
reconnecting. She was going to be 70 the next week.
During our visit, one of the things I had told her was that I wanted to start looking for some
old aprons. I asked her if she had any of our mother's but she did not. They had gone by
the ways side through the years. Later after returning home, I received a package from her
with a Christmas apron she had found that she used to wear when I was a child. I remember
seeing her wear it in her early years of marriage (we are 15 years apart). Oh, what a joy and precious gift that was. Better than new furniture, or a new house.
Do you remember the aprons our mother's or perhaps you wore?
My mother- in- law sent me an article on aprons that I just have to share with you. What are
your fond memories of childhood?
Aprons
I don't think our kids know what an apron is. The principal use of Grandma's apron was to protect the dress underneath, but along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids when the weather was cold, grandma wrapped it around her arms.Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables.
After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that "old-time apron" that served so many purposes. Send this to those who would know, and love the story about Grandma's aprons.
REMEMBER: Grandma used to set her hot baked apple pies on the window sill to cool.Her granddaughters set theirs on the window sill to thaw.
Lady Caroline
Friday, August 11, 2006
Passion:
What is passion?
While working in the garden the other day(something I love to do and would rather ditch the house work any day for ) I started thinking about passion. What is it? I believe passion is that feeling one gets when thinking or doing a particular thing that really makes you so consumed that nothing else matters or can compare. That tugging in your mind that draws you away from almost any other activity you may be doing. Chocolate is good-but oh, nothing is as satisfying as your passion. Nothing else will keep you up, make you miss appointments or crucial family gatherings and yes-even make you forget to eat as what you are passionate about.
What is your passion?
Have you defined it yet? I believe we are never complete until we know what it is that fulfills our thoughts-our life-our being. That is who we are. That is the being that God created. When you have declared what your passion is-you then are a complete fulfilled person.
What is my passion?
You. Yes-you. You are a part of my passion. My tea business is my passion and you are a part of that. Tea parties, afternoon tea, tea houses, tea bars, tea sets, tea ware, herbal tea, black tea(with cream-of course), tea in the morning, tea before bed, tea foods, tea baskets, tea gifts and on and on tea, tea, tea, tea, tea. Now you see-this is my passion and I believe that passion or dream can become a reality (real-tea) if you persue it and not give up. Will it always turn out great the first try? Hardly ever. But if you are truly passionate about it you will continue to strive for success. Thank you for being a part of my passion. Not a dream-because it is real. Tea is my passion. You are my passion. You are real.
Have a cup for me,
Lady Caroline
Tea Cakes (I thought this was appropriate)
Ingredients
1 cup granulated sugar
6 eggs, slightly beaten
1 tablespoon lemon juice
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup unsalted butter (no substitutes), melted and cooled
1 tablespoon finely shredded lemon peel
4-1/2 cups granulated sugar
2-1/4 cups water
1/4 teaspoon cream of tartar
1 tablespoon lemon juice
6 to 6-3/4 cups sifted powdered sugar
Directions
1. Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan. Line the bottom with waxed paper. Set aside.
2. Place the 1 cup sugar and eggs in a 3- to 4-quart heatproof mixing bowl. Place bowl over 1 to 2 inches hot water in a large saucepan (bowl should not touch water). Heat over low heat, stirring occasionally, for 5 to 10 minutes or until egg mixture is lukewarm (105 degree F to 110 degree F). Remove bowl from saucepan. Add the first 1 tablespoon lemon juice and vanilla.
3. Beat egg mixture with electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted butter and lemon peel. Spread batter into prepared pan.
4. Bake in preheated oven for 25 minutes or until a wooden toothpick inserted near the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; peel off paper. Cool thoroughly on rack.
5. Combine the 4-1/2 cups granulated sugar, the water, and cream of tartar in a 3-quart saucepan. Bring mixture to boiling over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low. Clip a candy thermometer to side of the saucepan. Cook until thermometer registers 226 degree F, stirring only when necessary to prevent sticking. Mixture should boil at a moderate, steady rate over the entire surface (this should take about 15 minutes). Remove saucepan from heat. Cool sugar mixture at room temperature, without stirring, to 110 degree F (allow about 1 hour). Stir in the 1 tablespoon lemon juice. Stir in enough powdered sugar to make icing that is easy to drizzle. If necessary, beat the icing with a rotary beater or a wire whisk to remove any lumps. If the icing gets too thick to drizzle, beat in a few drops hot water.
6. Using a serrated knife, trim sides and top of cake to make the edges smooth and straight. Cut cake into 1-1/2-inch squares, diamonds, triangles, and/or circles. Brush off crumbs. Place the cake pieces on wire racks with waxed paper underneath.
7. Insert a 2- or 3-prong, long-handled fork into the side of one cake piece. Holding the cake over the saucepan of icing, spoon on enough icing to cover sides and top. Place frosted cake piece back on the wire rack, making sure it doesn't touch other cake pieces. Repeat with remaining pieces. Let cakes dry 15 minutes. Repeat with a second layer of icing, except set cake pieces on top of the fork prongs (do not spear them). Repeat with a third layer of icing. If necessary, reuse the icing that has dripped onto the waxed paper, straining to remove crumbs. Tint any remaining icing with food coloring as desired and pipe or drizzle atop cakes. Makes about 48.
What is passion?
While working in the garden the other day(something I love to do and would rather ditch the house work any day for ) I started thinking about passion. What is it? I believe passion is that feeling one gets when thinking or doing a particular thing that really makes you so consumed that nothing else matters or can compare. That tugging in your mind that draws you away from almost any other activity you may be doing. Chocolate is good-but oh, nothing is as satisfying as your passion. Nothing else will keep you up, make you miss appointments or crucial family gatherings and yes-even make you forget to eat as what you are passionate about.
What is your passion?
Have you defined it yet? I believe we are never complete until we know what it is that fulfills our thoughts-our life-our being. That is who we are. That is the being that God created. When you have declared what your passion is-you then are a complete fulfilled person.
What is my passion?
You. Yes-you. You are a part of my passion. My tea business is my passion and you are a part of that. Tea parties, afternoon tea, tea houses, tea bars, tea sets, tea ware, herbal tea, black tea(with cream-of course), tea in the morning, tea before bed, tea foods, tea baskets, tea gifts and on and on tea, tea, tea, tea, tea. Now you see-this is my passion and I believe that passion or dream can become a reality (real-tea) if you persue it and not give up. Will it always turn out great the first try? Hardly ever. But if you are truly passionate about it you will continue to strive for success. Thank you for being a part of my passion. Not a dream-because it is real. Tea is my passion. You are my passion. You are real.
Have a cup for me,
Lady Caroline
Tea Cakes (I thought this was appropriate)
Ingredients
1 cup granulated sugar
6 eggs, slightly beaten
1 tablespoon lemon juice
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup unsalted butter (no substitutes), melted and cooled
1 tablespoon finely shredded lemon peel
4-1/2 cups granulated sugar
2-1/4 cups water
1/4 teaspoon cream of tartar
1 tablespoon lemon juice
6 to 6-3/4 cups sifted powdered sugar
Directions
1. Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan. Line the bottom with waxed paper. Set aside.
2. Place the 1 cup sugar and eggs in a 3- to 4-quart heatproof mixing bowl. Place bowl over 1 to 2 inches hot water in a large saucepan (bowl should not touch water). Heat over low heat, stirring occasionally, for 5 to 10 minutes or until egg mixture is lukewarm (105 degree F to 110 degree F). Remove bowl from saucepan. Add the first 1 tablespoon lemon juice and vanilla.
3. Beat egg mixture with electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted butter and lemon peel. Spread batter into prepared pan.
4. Bake in preheated oven for 25 minutes or until a wooden toothpick inserted near the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; peel off paper. Cool thoroughly on rack.
5. Combine the 4-1/2 cups granulated sugar, the water, and cream of tartar in a 3-quart saucepan. Bring mixture to boiling over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low. Clip a candy thermometer to side of the saucepan. Cook until thermometer registers 226 degree F, stirring only when necessary to prevent sticking. Mixture should boil at a moderate, steady rate over the entire surface (this should take about 15 minutes). Remove saucepan from heat. Cool sugar mixture at room temperature, without stirring, to 110 degree F (allow about 1 hour). Stir in the 1 tablespoon lemon juice. Stir in enough powdered sugar to make icing that is easy to drizzle. If necessary, beat the icing with a rotary beater or a wire whisk to remove any lumps. If the icing gets too thick to drizzle, beat in a few drops hot water.
6. Using a serrated knife, trim sides and top of cake to make the edges smooth and straight. Cut cake into 1-1/2-inch squares, diamonds, triangles, and/or circles. Brush off crumbs. Place the cake pieces on wire racks with waxed paper underneath.
7. Insert a 2- or 3-prong, long-handled fork into the side of one cake piece. Holding the cake over the saucepan of icing, spoon on enough icing to cover sides and top. Place frosted cake piece back on the wire rack, making sure it doesn't touch other cake pieces. Repeat with remaining pieces. Let cakes dry 15 minutes. Repeat with a second layer of icing, except set cake pieces on top of the fork prongs (do not spear them). Repeat with a third layer of icing. If necessary, reuse the icing that has dripped onto the waxed paper, straining to remove crumbs. Tint any remaining icing with food coloring as desired and pipe or drizzle atop cakes. Makes about 48.
Wednesday, August 09, 2006
Hello, Ladies.
I have been thinking about friendship and how our ancestor's had generations of family around them that were there to mentor, nourish, and yes-be friends one to another. Today, in our very busy world, we are missing so much of that precious time shared with mothers, daughters, aunts and cousins that reaffirmed who we are in the world and helped mold our personalities.
Last week I attended a tea with the Ladies Tea Guilde in which I belong . As very active women in today's society, I noticed we were all a little beat up. We attended a tea that was scheduled for a couple of hours and when I left after five hours, many still lingered. I did not want to depart but as expected, I had other obligations. As we shared our woes and insites, I watched a rejuvenation taking place. The more we shared, the more alive we became and the creative juices began flowing. When I left, three years of teas had been planned and the color was returning into the faces of my colleges. This is what it must have been like in generations passed when the women got together to sew, cook, can, or birth a new life into the world.
I encourage you to take the time to call a friend or family member and spend the afternoon .
No special spas are necessary-just good old fashion friendship.
Well, of course this got me thinking of cooking and baking so I dug out an old recipe that seemed appropriate. Remember this one sisters of the past? Of course I had to immediately make it.
Friendship Cake
You will need a 1 gallon glass jar
To this jar add:
1 lg can sliced peaches
2-1/2 cups sugar
Stir once a day for 10 days
To the peach mixture add:
1 lg can crushed pineapple
2-1/2 cups sugar
Again, stir once a day for 10 days
To the above mixture add:
1 jar marshino cherries
2-1/2 cups sugar
Stir once a day for 10 days
After the 10 days, drain the fruit and put in
a very large mixing bowl.
To the fruit add:
1 dozen eggs
3 yellow cake mixes (pudding in the mix)
3-2/3 cup oil
Stir by hand and pour into loaf pans
Bake at 325 degrees for one hour
Wrap Friendship Cakes in decorative foils and share with your
friends. Save one for your family and one to share with guests.
This would be a great time to stock up on our customer appreciation private tea sale
going on during the month of August (or until supply runs out). Save 40% on call tea.
Thanks for being my friend,
Lady Caroline
I have been thinking about friendship and how our ancestor's had generations of family around them that were there to mentor, nourish, and yes-be friends one to another. Today, in our very busy world, we are missing so much of that precious time shared with mothers, daughters, aunts and cousins that reaffirmed who we are in the world and helped mold our personalities.
Last week I attended a tea with the Ladies Tea Guilde in which I belong . As very active women in today's society, I noticed we were all a little beat up. We attended a tea that was scheduled for a couple of hours and when I left after five hours, many still lingered. I did not want to depart but as expected, I had other obligations. As we shared our woes and insites, I watched a rejuvenation taking place. The more we shared, the more alive we became and the creative juices began flowing. When I left, three years of teas had been planned and the color was returning into the faces of my colleges. This is what it must have been like in generations passed when the women got together to sew, cook, can, or birth a new life into the world.
I encourage you to take the time to call a friend or family member and spend the afternoon .
No special spas are necessary-just good old fashion friendship.
Well, of course this got me thinking of cooking and baking so I dug out an old recipe that seemed appropriate. Remember this one sisters of the past? Of course I had to immediately make it.
Friendship Cake
You will need a 1 gallon glass jar
To this jar add:
1 lg can sliced peaches
2-1/2 cups sugar
Stir once a day for 10 days
To the peach mixture add:
1 lg can crushed pineapple
2-1/2 cups sugar
Again, stir once a day for 10 days
To the above mixture add:
1 jar marshino cherries
2-1/2 cups sugar
Stir once a day for 10 days
After the 10 days, drain the fruit and put in
a very large mixing bowl.
To the fruit add:
1 dozen eggs
3 yellow cake mixes (pudding in the mix)
3-2/3 cup oil
Stir by hand and pour into loaf pans
Bake at 325 degrees for one hour
Wrap Friendship Cakes in decorative foils and share with your
friends. Save one for your family and one to share with guests.
This would be a great time to stock up on our customer appreciation private tea sale
going on during the month of August (or until supply runs out). Save 40% on call tea.
Thanks for being my friend,
Lady Caroline
Monday, July 17, 2006
Hello; Lady Caroline here. Well, how are you holding up under these hot summer days?
Hopefully, I can bring you a reprieve-and a refreshing one at that!
Iced Teas:
Basic Method of Preparation
Use approximately 1-1/2 t. loose tea for each c. water. Pour boiling water over loose tea.
Stir and cover. Let steep for 4-5 minutes. Stir again and strain the tea. Chill and serve
over ice. Add sugar and lemon to taste.
Sun Tea
Fill a 2 q. container with cold water. Add 4-5 T. loose tea. Stir and cover loosely. Place in
full sunlight for 3-4 hours according to the desired tea strength. Strain into a clean container
and chill. Add sugar and lemon to taste and serve over ice.
Iced Orange Spice Tea
6 c. iced Market Spice Tea made by the desired method
3/4 c. orange liqueur
Combine and serve over ice garnished with orange slices
Tea House Iced Tea
1/2 c. sugar
1 Cinnamon stick, broken
8 Allspice berries
4 whole Cloves
1/8 t. Nutmeg
3 t. Northwest Breakfast Tea
Pour 3 c. boiling water over all ingredients. Steep for 5-6 minutes. Strain. To serve immediately, pour over ice in glass and add a squeeze of lemon. (Place a metal spoon among the ice cubes
to keep the glass from breaking). OR, chill tea and add 1 c. water and 1/4 c. lemon juice. Serve
chilled in a pitcher with lemon slices.
Iced Mint Tea
3 t. Northwest Breakfast Tea
1/2 t. dried Mint leaves
Pour 2-1/2 c. boiling water over ingredients. Cover and steep 4 minutes. Strain and chill. Add sugar or honey to taste. Serve over ice garnished with fresh mint. Makes 2-1/2 c.
Tropical Mint Tea
2-1/2 c. unsweetened Iced Mint Tea
3 T. sugar
3 T. lemon juice
1/4 c. pineapple juice
Mix well and serve over ice. Garnish with mint, pineapple or lemon. Makes 3 cups.
Add optional light or dark rum.
Melonade
3 md. t. Watermelon Tea
1/4 c. sugar or more to taste
3 T. lemon juice
Pour 2 c. boiling water over tea. Stir, cover and steep for 5 minutes. Strain and cool. Add sugar and lemon juice. Pour over ice and garnish with lemon.
Brandied Apricot Tea
3 t. Apricot Tea
3/4 c. Apricot brandy
1-1/2 c. Apricot nectar
sugar to taste
Pour 3 c. boiling water over tea. Steep 3-4 minutes. Strain and cool. Add remaining
ingredients. Chill and serve over ice.
Iced Berry Spice Tea
3 md. t. Northwest Breakfast, Black Currant or other fruit-lavored tea.
2 Cinnamon sticks
15 whole Cloves
1-1/2 c. cranberry juice
1/3 c. sugar
3 T. lemon juice
Pour 3 c. boiling water over tea. Steep for 5 minutes. Strain. Add cinnamon sticks
and cloves. Cover and let stand until cool. Strain and add remaining ingredients. Pour over ice and garnish with lemon slices.
Club House Punch
4 t. Northwest Breakfast Tea
3 c. pineapple juice
2 c. whiskey
1/4 c. sugar
2 T. lemon juice
1 qt. club soda or lemon-lime soda
Pour 2 c. boiling water over tea. Stir. Cover amd steep for 5 minutes. Strain and cool. Add pineapple juice, whiskey, sugar, and lemon juice. Chill. Just before serving add soda. Garnish with lemon. Makes 2-1/2 qts.
Iced Bohemian Tea
1 md t. Watermelon Tea
1 md. t. Back Currant Tea
1 md. t. Apricot Tea
1 c. orange juice
1/2 c. lemon juice
4 T. sugar or more to taste
1/2 t. Cinnamon, ground
1/2 t. Cloves, ground
Pour 2 c. boiling water over watermelon, black currant and decaf apricot teas. Steep for 4 minutes. Strain and cool. Add orange juice, lemon juice, sugar, cinnamon and cloves. Chill and serve over ice. Garnish with orange and or lemon slices. Makes 3-1/2 c.
Hint:
To clear tea that has become cloudy, slowly add boiling water stirring until the tea clears.
Always use fresh cold tap water for tea making and bring to a rapid boil.
Add your favorite liqueur to iced tea for a refreshing summertime drink.
Sweetness is a personal choice.
If you would like a copy of these recipes, go to the contact us page on our website and request "Interesting Facts about Tea".
Ok, ladies. It's time to take down those pretty glasses from the cupboard and have a friend over for a refreshing afternoon treat.
Keeping Cooool.
Lady Caroline
Hopefully, I can bring you a reprieve-and a refreshing one at that!
Iced Teas:
Basic Method of Preparation
Use approximately 1-1/2 t. loose tea for each c. water. Pour boiling water over loose tea.
Stir and cover. Let steep for 4-5 minutes. Stir again and strain the tea. Chill and serve
over ice. Add sugar and lemon to taste.
Sun Tea
Fill a 2 q. container with cold water. Add 4-5 T. loose tea. Stir and cover loosely. Place in
full sunlight for 3-4 hours according to the desired tea strength. Strain into a clean container
and chill. Add sugar and lemon to taste and serve over ice.
Iced Orange Spice Tea
6 c. iced Market Spice Tea made by the desired method
3/4 c. orange liqueur
Combine and serve over ice garnished with orange slices
Tea House Iced Tea
1/2 c. sugar
1 Cinnamon stick, broken
8 Allspice berries
4 whole Cloves
1/8 t. Nutmeg
3 t. Northwest Breakfast Tea
Pour 3 c. boiling water over all ingredients. Steep for 5-6 minutes. Strain. To serve immediately, pour over ice in glass and add a squeeze of lemon. (Place a metal spoon among the ice cubes
to keep the glass from breaking). OR, chill tea and add 1 c. water and 1/4 c. lemon juice. Serve
chilled in a pitcher with lemon slices.
Iced Mint Tea
3 t. Northwest Breakfast Tea
1/2 t. dried Mint leaves
Pour 2-1/2 c. boiling water over ingredients. Cover and steep 4 minutes. Strain and chill. Add sugar or honey to taste. Serve over ice garnished with fresh mint. Makes 2-1/2 c.
Tropical Mint Tea
2-1/2 c. unsweetened Iced Mint Tea
3 T. sugar
3 T. lemon juice
1/4 c. pineapple juice
Mix well and serve over ice. Garnish with mint, pineapple or lemon. Makes 3 cups.
Add optional light or dark rum.
Melonade
3 md. t. Watermelon Tea
1/4 c. sugar or more to taste
3 T. lemon juice
Pour 2 c. boiling water over tea. Stir, cover and steep for 5 minutes. Strain and cool. Add sugar and lemon juice. Pour over ice and garnish with lemon.
Brandied Apricot Tea
3 t. Apricot Tea
3/4 c. Apricot brandy
1-1/2 c. Apricot nectar
sugar to taste
Pour 3 c. boiling water over tea. Steep 3-4 minutes. Strain and cool. Add remaining
ingredients. Chill and serve over ice.
Iced Berry Spice Tea
3 md. t. Northwest Breakfast, Black Currant or other fruit-lavored tea.
2 Cinnamon sticks
15 whole Cloves
1-1/2 c. cranberry juice
1/3 c. sugar
3 T. lemon juice
Pour 3 c. boiling water over tea. Steep for 5 minutes. Strain. Add cinnamon sticks
and cloves. Cover and let stand until cool. Strain and add remaining ingredients. Pour over ice and garnish with lemon slices.
Club House Punch
4 t. Northwest Breakfast Tea
3 c. pineapple juice
2 c. whiskey
1/4 c. sugar
2 T. lemon juice
1 qt. club soda or lemon-lime soda
Pour 2 c. boiling water over tea. Stir. Cover amd steep for 5 minutes. Strain and cool. Add pineapple juice, whiskey, sugar, and lemon juice. Chill. Just before serving add soda. Garnish with lemon. Makes 2-1/2 qts.
Iced Bohemian Tea
1 md t. Watermelon Tea
1 md. t. Back Currant Tea
1 md. t. Apricot Tea
1 c. orange juice
1/2 c. lemon juice
4 T. sugar or more to taste
1/2 t. Cinnamon, ground
1/2 t. Cloves, ground
Pour 2 c. boiling water over watermelon, black currant and decaf apricot teas. Steep for 4 minutes. Strain and cool. Add orange juice, lemon juice, sugar, cinnamon and cloves. Chill and serve over ice. Garnish with orange and or lemon slices. Makes 3-1/2 c.
Hint:
To clear tea that has become cloudy, slowly add boiling water stirring until the tea clears.
Always use fresh cold tap water for tea making and bring to a rapid boil.
Add your favorite liqueur to iced tea for a refreshing summertime drink.
Sweetness is a personal choice.
If you would like a copy of these recipes, go to the contact us page on our website and request "Interesting Facts about Tea".
Ok, ladies. It's time to take down those pretty glasses from the cupboard and have a friend over for a refreshing afternoon treat.
Keeping Cooool.
Lady Caroline
Monday, July 03, 2006
Happy Holiday! I hope you have a lot of plans with family and friends for your holiday and take this time to share your best recipes. I am taking this time to share with you one of my family's favorites. You have to start it the night before so go to the store now in preparation.
4th of July Baked Beans
-brown
1 lb hamburger
1 lb ground Italian sausage
1 green pepper
1 onion
-add
1 can crushed pineapple
1 can chunk pineapple
1 package hot dogs
2 cups BBQ sauce
1 28oz can baked beans
a small can pork and beans
1 teaspoon liquid smoke
4 cloves minced garlic
Mix together and let set over night in the refrigerator.
Bake at 375 degrees for 1 hour.
I hope you add this recipe to your list of favorites.
Hint: this is a great dish for pot lucks.
I am also serving Market Spice Iced Tea for our get together. Just brew a large pot of tea
and chill for at least 4 hours. Serve with ice. No sugar is needed as this tea is quite sweet.
Happy 4th
Lady Caroline
4th of July Baked Beans
-brown
1 lb hamburger
1 lb ground Italian sausage
1 green pepper
1 onion
-add
1 can crushed pineapple
1 can chunk pineapple
1 package hot dogs
2 cups BBQ sauce
1 28oz can baked beans
a small can pork and beans
1 teaspoon liquid smoke
4 cloves minced garlic
Mix together and let set over night in the refrigerator.
Bake at 375 degrees for 1 hour.
I hope you add this recipe to your list of favorites.
Hint: this is a great dish for pot lucks.
I am also serving Market Spice Iced Tea for our get together. Just brew a large pot of tea
and chill for at least 4 hours. Serve with ice. No sugar is needed as this tea is quite sweet.
Happy 4th
Lady Caroline
Sunday, June 25, 2006
Hello, fellow tea lovers. Lady Caroline here. Ya know-it is interesting that they say we have "free speech" but there is always someone ready to tell you that you don't. OK- I'll be good (maybe).
Last weekend my husband and I went to the Oregon Coast for a much needed time of R & R.
At the beach house (rented), the owner had left some suggestions of good places to eat. On our way home, we stopped at a great little bakery from the list in Nehelam, Oregon for breakfast. The name of the bakery was "Wanda's Bakery". The food was excellent and on the way out the door I purchased a few items from the bakery (home made of course). One item was a cranberry orange scone and it made me think of a great recipe I had for scones so I wanted to share it with you. I hope you enjoy it with your tea of choice as I do.
Cream Scones with Currants
Ingredients:
1 3/4 cps unbleached all-purpose flour
2 1/2 tsp baking powder
3 TB sugar
1/4 tsp fine salt
6 TB unsalted butter, cut into 1/2 inch cubes and refrigerated
2 tsp finely grated orange zest (peel)
1/4 cp dried currants
1 large egg
4-5 TB heavy cream or half and half
Directions:
Oven: preheat to 425 degrees F.
Line baking sheet with parchment paper
Mix dry ingredients in a medium size bowl with a fork. Add butter and cut into dry mixture until crumbling and forming pea size balls. Add the zest and currants. In separate small bowl whisk the egg and cream together and then add to the dry mixture blending with your fingers just until the dough holds together. Turn the dough onto a lightly floured work surface. Form into a ball 6 inches round and 1 inch high. Cut into 6 equal sized wedges leaving space between each piece as you place on the baking sheet.
Bake scones for 12 to 15 minutes or until golden brown. You may also brush the tops with cream and sprinkle with sugar before baking to create a harder, shinier crust.
Hope you enjoy making your own scones.
Next week I will be putting a recipe on the Blog for my Fourth of July Baked Beans that my family looks forward to every year.
Note: Brew a large pot of tea in the morning saving the remainder from your cup of the day and poor into a glass pitcher and refrigerate for iced tea later on in the day during these hot summer days.
Hint: Our Market Spice Tea is excellent brewed in either bag or loose and then chilled for iced tea. Be creative and try different flavors. Share at picnics, BBQ's, and get togethers with your friends.
Why not share your experiments with us on the Blog?
Lady Caroline
Last weekend my husband and I went to the Oregon Coast for a much needed time of R & R.
At the beach house (rented), the owner had left some suggestions of good places to eat. On our way home, we stopped at a great little bakery from the list in Nehelam, Oregon for breakfast. The name of the bakery was "Wanda's Bakery". The food was excellent and on the way out the door I purchased a few items from the bakery (home made of course). One item was a cranberry orange scone and it made me think of a great recipe I had for scones so I wanted to share it with you. I hope you enjoy it with your tea of choice as I do.
Cream Scones with Currants
Ingredients:
1 3/4 cps unbleached all-purpose flour
2 1/2 tsp baking powder
3 TB sugar
1/4 tsp fine salt
6 TB unsalted butter, cut into 1/2 inch cubes and refrigerated
2 tsp finely grated orange zest (peel)
1/4 cp dried currants
1 large egg
4-5 TB heavy cream or half and half
Directions:
Oven: preheat to 425 degrees F.
Line baking sheet with parchment paper
Mix dry ingredients in a medium size bowl with a fork. Add butter and cut into dry mixture until crumbling and forming pea size balls. Add the zest and currants. In separate small bowl whisk the egg and cream together and then add to the dry mixture blending with your fingers just until the dough holds together. Turn the dough onto a lightly floured work surface. Form into a ball 6 inches round and 1 inch high. Cut into 6 equal sized wedges leaving space between each piece as you place on the baking sheet.
Bake scones for 12 to 15 minutes or until golden brown. You may also brush the tops with cream and sprinkle with sugar before baking to create a harder, shinier crust.
Hope you enjoy making your own scones.
Next week I will be putting a recipe on the Blog for my Fourth of July Baked Beans that my family looks forward to every year.
Note: Brew a large pot of tea in the morning saving the remainder from your cup of the day and poor into a glass pitcher and refrigerate for iced tea later on in the day during these hot summer days.
Hint: Our Market Spice Tea is excellent brewed in either bag or loose and then chilled for iced tea. Be creative and try different flavors. Share at picnics, BBQ's, and get togethers with your friends.
Why not share your experiments with us on the Blog?
Lady Caroline
Wednesday, June 14, 2006
Hi, ladies. Here is great recipe for summer! It's not too sweet and very refreshing.
Lemon Cake:
Using a cake mix, make a lemon cake according to directions on the box.
Allow cake to cool in pan(9x13) for about 20 minutes.
Make holes with a fork in the top of the cake about 1 inch apart.
Prepare package (lg) of lemon jello with the hot water and half
of the cold water until powder is dissolved.
Poor hot jello over the cake and refrigerate for a least four hours.
This cake does not require frosting.
You can top with cool whip(for fewer calories), whipped cream, or powdered
sugar topped with fresh berries.
For a different twist, use lime(green) jello for the keylime effect.
Use your imagination and enjoy!
Why not send us your favorite summer recipes to share.
Blog often,
Lady Caroline
Lemon Cake:
Using a cake mix, make a lemon cake according to directions on the box.
Allow cake to cool in pan(9x13) for about 20 minutes.
Make holes with a fork in the top of the cake about 1 inch apart.
Prepare package (lg) of lemon jello with the hot water and half
of the cold water until powder is dissolved.
Poor hot jello over the cake and refrigerate for a least four hours.
This cake does not require frosting.
You can top with cool whip(for fewer calories), whipped cream, or powdered
sugar topped with fresh berries.
For a different twist, use lime(green) jello for the keylime effect.
Use your imagination and enjoy!
Why not send us your favorite summer recipes to share.
Blog often,
Lady Caroline
Tuesday, May 09, 2006
Hello. Lady Caroline here. I was thinking about a recipe for spring and my daughter shared a new one with me and I thought I would pass it on. This recipe has a freshness to it but is hardy enough for tea. Don't let the name fool you. It is delicious! Feel free to pass it on as we all like to share recipes. Enjoy.
7 up Cake!
Preheat oven to 350 degrees
Prepare a bundt pan with your favorite non-stick spray
Bake cake for 1-1 1/2 hours depending on the accuracy of your oven
5 eggs
3 sticks butter-softened (1 1/2 cups)
3/4 cup 7-up (beverage)
3 cup flour-sifted
3 cups granualated sugar
1 Tablespoon pure lemon extract
Beat eggs, butter, & 7-up until creamed. Slowly add dry ingredients until completely mixed. Poor into bundt pan and bake until toothpick comes out clean. This time may very depending on the accuracy of your oven. Allow to cool before turning from the pan. Serve on your favorite cake dish or pedistool.
The 7-up creates an interesting crunching top. You may also drissel a lite lemon glaze over your cake before serving. Sugared lemon slices and fresh mint on the slide of the serving dish will add a little more interest to your new display.
If you would like to submit a recipe for consideration, go to our contact us page on our website and email us. We would be glad to consider it for our blog.
Happy Spring,
Lady Caroline
www.ladysfortea.com
I hope you enjoy this recipe and serve it to your friends with your favorite cup of tea. Don't have one yet? Vist our website at www.ladysfortea.com and order the tea sampler to give you some new options.
7 up Cake!
Preheat oven to 350 degrees
Prepare a bundt pan with your favorite non-stick spray
Bake cake for 1-1 1/2 hours depending on the accuracy of your oven
5 eggs
3 sticks butter-softened (1 1/2 cups)
3/4 cup 7-up (beverage)
3 cup flour-sifted
3 cups granualated sugar
1 Tablespoon pure lemon extract
Beat eggs, butter, & 7-up until creamed. Slowly add dry ingredients until completely mixed. Poor into bundt pan and bake until toothpick comes out clean. This time may very depending on the accuracy of your oven. Allow to cool before turning from the pan. Serve on your favorite cake dish or pedistool.
The 7-up creates an interesting crunching top. You may also drissel a lite lemon glaze over your cake before serving. Sugared lemon slices and fresh mint on the slide of the serving dish will add a little more interest to your new display.
If you would like to submit a recipe for consideration, go to our contact us page on our website and email us. We would be glad to consider it for our blog.
Happy Spring,
Lady Caroline
www.ladysfortea.com
I hope you enjoy this recipe and serve it to your friends with your favorite cup of tea. Don't have one yet? Vist our website at www.ladysfortea.com and order the tea sampler to give you some new options.
Thursday, April 27, 2006
New! You now are able to receive monthly tea news updates, recipes, inspirational quotes and decorating tips on Lady Caroline's Blog.
Here is the link to access the blog, ladysfortea.blogspot.com, plus you can visit my new website at www.ladysfortea.com and click on the "Lady Caroline's Blog button" located on the Home Page to view the blog at any time. While you are there, why not do some shopping?
Mother's Day is just a few weeks away and we ship anywhere in the US. We carry Marketspice tea, Iveta Gourmet scone mix, clotted crème, lemon curd, Brown Betty Teapots, and Teago-the newest Tea Party Tea Bingo Game out on the market. We also have samplers and gift baskets perfect for your friends or family for this special day coming soon. As you know, Mother's Day is a day to remember your loved ones.
I am so excited to be in touch with you. If you would like to send me your recipes to be added to the BLOG, go to the "Contact Us" page on the website and you can send me your comments, quotes, recipes, questions, or whatever is on your mind. Also, if you prefer not to receive notices, let me know that also.
Please disregard any previous links as this is now our only website.
Ok-here's your thought for the day.
The setting of the sun is very much like life;
it happens whether we notice or not.
Like sunsets, some days can be more spectacular
than others. However, countless sunsets, as well as
numerous days, can all slip past us unaware. But then
there are days when we find ourselves in exactly the right
place at precisely the right time, when we catch those few
brief awe-inspiring moments of a sunset in all its glory.
Those are the moments that can absolutely take our breath
away, and in them, we just know that we are all part of
something so magnificent and yet so difficult to comprehend.
But in those sacred seconds a communion takes place, and
our incomprehension no longer matters.
Taken from "Sipping Tea-Celebrating Me"
by Dharlene Fahl-Brittian
May your days be blessed. I am in anticipation of our next meeting.
dba.Lady Caroline
www.ladysfortea.com
Here is the link to access the blog, ladysfortea.blogspot.com, plus you can visit my new website at www.ladysfortea.com and click on the "Lady Caroline's Blog button" located on the Home Page to view the blog at any time. While you are there, why not do some shopping?
Mother's Day is just a few weeks away and we ship anywhere in the US. We carry Marketspice tea, Iveta Gourmet scone mix, clotted crème, lemon curd, Brown Betty Teapots, and Teago-the newest Tea Party Tea Bingo Game out on the market. We also have samplers and gift baskets perfect for your friends or family for this special day coming soon. As you know, Mother's Day is a day to remember your loved ones.
I am so excited to be in touch with you. If you would like to send me your recipes to be added to the BLOG, go to the "Contact Us" page on the website and you can send me your comments, quotes, recipes, questions, or whatever is on your mind. Also, if you prefer not to receive notices, let me know that also.
Please disregard any previous links as this is now our only website.
Ok-here's your thought for the day.
The setting of the sun is very much like life;
it happens whether we notice or not.
Like sunsets, some days can be more spectacular
than others. However, countless sunsets, as well as
numerous days, can all slip past us unaware. But then
there are days when we find ourselves in exactly the right
place at precisely the right time, when we catch those few
brief awe-inspiring moments of a sunset in all its glory.
Those are the moments that can absolutely take our breath
away, and in them, we just know that we are all part of
something so magnificent and yet so difficult to comprehend.
But in those sacred seconds a communion takes place, and
our incomprehension no longer matters.
Taken from "Sipping Tea-Celebrating Me"
by Dharlene Fahl-Brittian
May your days be blessed. I am in anticipation of our next meeting.
dba.Lady Caroline
www.ladysfortea.com
