Thirs-"tea"

Almond Holiday Tea
8 cups water, divided
1 1/2 cup granulated sugar
2 One Cup Tea Sacs filled with Margaret's Hope or English Breakfast tea
4 lemons, juice of OR 8 tablespoons lemon concentrate
1 tablespoon vanilla extract
1 tablespoon almond extract
Directions:
Boil 6 cups water and sugar for 10 minutes. In a separate pan combine an additional 2 cups boiling water with tea bags. Steep 5 minutes. Remove tea bags and mix with water-sugar mixture. Add the juice of lemons, vanilla extract and almond extract.
Serve hot or iced.
Fireside Cran-Apple Tea
1 1/2 cup Cranberry Juice
1 1/2 cup Water
4 One Cup Tea Sacs filled with Cinnamon Apple Chamomile Tea (or 2 Teapot size sacs)
4 Cinnamon Sticks
1/3 cup Brown Sugar
Directions:
In med saucepan, bring cranberry juice and water to boil. Add tea bags and cinnamon sticks. Remove from heat; cover and steep for 5 min. Place cinnamon sticks in preheated mugs. Add brown sugar to tea mixture. Stir until dissolved. Pour hot tea into mugs.

And the Winner Is...

Cassie and Rick!!!

Congratulations Rick and Cassie! Cassie was the first one to start following my blog, she signed up under her and her husband's name. She has hosted one party and is a beautiful woman who shows tremendous support for both Mike and I. She is not only a tea customer, but one of my newest Aunt's who has shown me great love in the little more than a year that I have known her.

Thank you and Congratulations!

Taste Bud "Tea"-ser

Chocolate Earl Grey Cookies
3 Dozen Cookies

Ingredients:

• 1 cup butter, room temperature
• 1 cup white sugar
• 2 1/2 tablespoons Earl Grey tea, finely ground in a coffee grinder, food chopper or food processor
  
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed.
3. Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets.
4. Bake in preheated oven for 8 minutes.