Wednesday, August 08, 2007

TEA for TWO! ~ HERBAL ICED TEA / DILLY ENGLISH CUCUMBER SANDWICHES / LEMON THYME COOKIES

"How could such sweet and wholesome hours

Be reckoned but with herbs and flowers?"

~ Andrew Marvel

(English Poet)

~ Enjoying God's beautiful day

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HERBAL ICED TEA
~ Perfect for a hot summer day
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8 bags herbal tea (Celestial Seasonings Orange, Red or Lemon Zinger Tea)
1 quart boiling water
1 quart fresh orange juice or lemonade
fresh lemon and/or orange slices
crushed ice
sprigs of fresh mint
  • Steep the tea bags in boiling water for ten minutes. Discard tea bags.
  • Pour juice over tea. Add lemon and/or orange slices and fresh mint sprigs. Refrigerate until well chilled.
  • Remove lemon and/or orange slices and mint before serving.
  • Pour over crushed ice adding additional fresh fruit slices and sprig of fresh mint. ( 2 quarts)

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DILLY CUCUMBER SANDWICHES

~ What memories are made of

*

Favorite loaf of soft sandwich bread (white or wheat)

1-2 peeled and thinly sliced English cucumbers

thinly sliced sweet onion (optional)

1/4 cup unsalted butter

1/2 cup good mayonnaise

1/2 cup sour cream

1-2 tsp. dried dill weed

coarse salt & cracked pepper

  • Place cucumber in colander and sprinkle cucumber with a bit of salt. Let rest.
  • Trim crust from bread slices. Slather each slice with soft butter.
  • Combine mayonnaise, sour cream and dill. Spread over butter on bread.
  • Wipe cucumbers dry and layer on one side of bread. Sprinkle with a bit of salt & pepper. Top with onion, if desired. Sprinkle with additional dill weed. Top with bread slice.
  • Cut diagonally and then again to make triangles or in fingers. Wrap and refrigerate before serving.

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LEMON THYME COOKIES

~ A treasured Michigan recipe from Woodland Herb Farm

*

1 cup unsalted butter

1 1/2 cup sugar

2 organic eggs

2 1/2 cups unbleached flour

1 tsp. cream of tartar

1/2 tsp. salt

zest of 1 lemon

3 Tbsp. dried lemon thyme

  • Preheat oven to 350-degrees.
  • Cream butter and sugar. Add eggs and mix well.
  • Sift together flour, cream of tartar and salt.
  • Work flour mixture into other mixture until well blended. Stir in lemon zest and thyme. Chill overnight.
  • Roll into balls the size of small walnuts. Bake on greased cookie sheet for 10 minutes. (About 3 1/2 dozen)


1 comment:

'the gourmand' said...

I'm a bit famished. Is there room on that bench for me?