ALMOND LEMONADE TEA
A recipe from gramma's cookbook. This drink is so refreshing! If you add the sugar to the just brewed warm tea it dissolves a lot faster than adding it later.
Provided by Candace Michelle
Categories Low Protein
Time 5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a large pitcher, stirring until sugar dissolves. Serve over ice and refrigerate remaining tea.
ALMOND TEA
This beverage is a wonderful Summer treat that pleases all! Great for parties or just to have on hand.
Provided by BahamaMama62
Categories Drinks Recipes Tea Iced Tea Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- In a 1 gallon container, mix together the instant tea powder and sugar. Pour in the boiling water and lemonade concentrate, and mix well. Stir in the vanilla and almond extracts. Fill container the rest of the way with cold water. Stir and serve over ice, or refrigerate until ready to serve.
Nutrition Facts : Calories 103 calories, Carbohydrate 25.7 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 2.3 mg, Sugar 24.9 g
LEMONADE ICED TEA
I have always loved iced tea with lemon, and this irresistible thirst-quencher takes it one step further. The lemonade gives this refreshing drink a nice color, too. -Gail Buss, New Bern, North Carolina
Provided by Taste of Home
Time 15m
Yield 12 servings (3 quarts).
Number Of Ingredients 5
Steps:
- In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON ALMOND TEA
"Try this delightful dressed-up version when you want to serve something other than plain iced tea," suggests Brenda McCaleb of Nashville, Tennessee. "I've used it for all sorts of events."
Provided by Taste of Home
Time 15m
Yield about 4 quarts.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5-10 minutes. Discard tea bags. , Stir sugar into tea until dissolved. Stir in the cold water, lemonade concentrate and extract. Serve over ice.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON ALMOND TEA
This tea is very refreshing on hot summer days. You can adjust it by decreasing the sugar, or increasing the almond.
Provided by Shelley
Categories Drinks Recipes Tea Iced Tea Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
- Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 36.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.2 g, Sodium 19.7 mg, Sugar 16.7 g
ALMOND LEMONADE TEA
My favorite part of the day is sitting down in a comfortable chair with a glass of this tasty tea.-Cheryl Dillon, Fort Collins, Colorado
Provided by Taste of Home
Time 10m
Yield 16 servings (4 quarts)
Number Of Ingredients 6
Steps:
- In a 1-gal. container, combine the first five ingredients; mix well. Add 8 cups water; stir to blend. Add the remaining water. Serve over ice.
Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
ALMOND TEA
Almond extract gives this drink a tasty twist. Serve cupfuls of almond tea alongside an Asian-theme meal or with an assortment of desserts.
Provided by Taste of Home
Time 20m
Yield 4-5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
ALMOND TEA
Make and share this Almond Tea recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 30m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- In a saucepan, bring 2 cups of water to a gentle boil.
- Add the tea bags; cover and remove pan from the heat source.
- Steep for 10 minutes.
- Take out tea bags and don't squeeze them.
- Pour the tea into a 2-quart pitcher.
- Add in the sugar; stir until dissolved.
- Add in the vanilla, almond extract, and lemon juice; stir to mix.
- Add the remaining 6 cups of water and stir.
- Let tea cool to room temperature, then chill in the refrigerator.
- Serve in glasses over ice.
LEMON LIME ALMOND TEA
I got this delicious tea recipe from a friend and make it about twice a week. It's such a refreshing drink. -Tammy Griffin, Frankston, Texas
Provided by Taste of Home
Time 10m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a 2-quart pitcher, combine the water, sugar, limeade concentrate, instant tea and extracts. Add fruit slices. Serve in glasses over ice.
Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON ALMOND TEA BREAD
I jotted this recipe down from a magazine at my mom's house. It is one of my daughter-in-law's favorite and she requests it whenever they come over for dinner.
Provided by Sandy in Oklahoma
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat softened butter at medium speed with mixer. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs one at a time, beating until just blended after each egg.
- Stir together flour, baking powder and salt. Alternate with milk and add flour mixture to butter mixture. Beat on low speed, begin and end with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract.
- Spoon into greased and floured 8x4 loaf pan.
- Bake at 350 for 1 hour or until wooden pick stuck in center comes out clean. Let cool in pan for 10 minutes, then cool on wire rack.
- For Glaze: Stir together powdered sugar and lemon juice until smooth. Spoon over top of bread and let it drip down the sides. Stir together remaining tablespoon of lemon rind and tablespoon of granulated sugar. Sprinkle on top of bread while glaze is still wet.
Nutrition Facts : Calories 252.7, Fat 9, SaturatedFat 5.4, Cholesterol 57, Sodium 198.8, Carbohydrate 40.6, Fiber 0.5, Sugar 27.7, Protein 3.1
ALMOND TEA
Make and share this Almond Tea recipe from Food.com.
Provided by weekend cooker
Categories Beverages
Time 1h5m
Yield 10 cups tea, 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in slow cooker.
- Turn to high and heat thoroughly for 1 hour.
- Turn to low while serving.
Nutrition Facts : Calories 35.9, Sodium 7.6, Carbohydrate 8.9, Fiber 0.1, Sugar 8.1, Protein 0.1
ICED ALMOND LEMONADE TEA RECIPE
Provided by Wilda
Number Of Ingredients 6
Steps:
- Pour boiling water over tea bags, and let steep 5-10 min. Remove and discard tea bags. Add sugar and stir till dissolved. Stir in lemonade concentrate and almond extract. Add enough cold water to measure 1/2 gallon. Measure your concentrate then add water .
ALMOND TEA CAKES
When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.
Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND-LEMON TEA CAKE
Make and share this Almond-Lemon Tea Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze-a pretty crystallized look and a proper set-requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
- Position a rack in the lower third of the oven; preheat oven to 350°.
- Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
- Make the cake: sift together the flour, baking powder, and salt twice.
- In a small bowl, combine the eggs and vanilla; whisk just to combine.
- In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
- This can take up to a minute, depending on how soft and warm it is.
- Slowly add the sugar in a steady stream, beating until incorporated.
- If you add the sugar too quickly, the paste won't break up as well.
- Cut butter into 1 tablespoon pieces.
- Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
- With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
- Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
- Add in the citrus zest and mix in with a wooden spoon.
- Finally, add the flour mixture in batches, stirring after each addition until incorporated.
- Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
- Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
- Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
- Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
- Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don't attempt to move it).
- When the cake is cool, transfer it to a serving plate; serve at room temperature.
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