Sweet Saute Pears
Yields 4 servings
3 medium sized pears, sliced
In a nonstick skillet, combine pears, brown sugar, contents of one Apple Cinnamon tea bag and one Lemon Blossom tea bag and water. Cook over medium heat until pears are soft and heated through.
3 Tbsp. brown sugar
1 The Coffee Shoppe Apple Cinnamon Tea bag contents
1 Lemon Blossom Tea bag contents
2 cups raisins
5 Tbsp. water
The Coffee Shoppe Lemon Tea Bars
1 1/4 cup all-purpose flour
1 1/4 cup powdered sugar
3/4 cup softened butter
1 pkg. (8 oz) cream cheese
1 cup granulated sugar
1 cup flaked coconut
2 eggs
1/2 tsp. baking powder
1/4 tsp. salt
12 Lemon Blossom Tea Bags or about 1 oz loose tea
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into greased 13 x 9 inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.
For filling, combine 1 cup granulated sugar, coconut and cream cheese. Blend well. Beat in eggs, 2 Tbsp. of flour, 1/2 tsp. baking powder, salt, contents of 10 Lemon Blossom Tea bags and 2 Tbsp. melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 min. or until set.
For frosting, mix 1 cup powdered sugar, 1 Tbsp. soft butter, 1 Tbsp. lemon juice and the contents of 2 Lemon Blossom tea bags until smooth. Spread over the filled crust while still warm. Cool. Cut.
Lemon Herb Halibut
1 pound Halibut steak or filet (or other white fish)
4 Tbls milk
4 Tbls Cooking Sherry (or white wine)
1/4 cup sliced mushrooms
1/4 cup sliced onions
salt
pepper
garlic powder
nonstick cooking spray
2 Lemon Blossom Tea bags
Preheat oven to 325 degrees
Spray a baking dish with the nonstick spray and place halibut in the dish. Add milk and cooking sherry. Sprinkle with salt, pepper, garlic powder, and the contents of one Lemon Blossom Tea Bag. Place onion and mushroom slices on top of fish. Again sprinkle with salt, pepper, garlic powder and the contents of one Lemon Blossom tea bag. Place lid over the mixture and cook for approximately 25 minutes. Check fish after 20 minutes making sure to not over cook.
The Coffee Shoppe Tea Jelly's
Rose Petal Tea Jelly
2 oz of Rose bud Tea Blend (about 28 tea bags)
2 cups of water
3 cups of sugar
1/2 cup white grape juice
1/2 cup red grape juice
2 oz pectin
Peach Jelly
2 oz of Peach Tea Blend (about 28 tea bags)
2 cups of water
3 cups of sugar
1/2 cup white grape juice
1/2 cup Peach juice / drink
2 oz pectin
Boil 2 oz of tea in the 2 cups water. Bring to a boil then remove from heat. Let stand for 5 min. Remove tea bags or strain loose tea leaves out if needed. Place tea in a preserving pan or suitable saucepan. Add the juices and pectin. Boil hard for 1 minute. Add the sugar and stir well. Boil mixture hard 1 minute more. Remove from heat.
Test for setting - it should make a soft jelly, not a thick jam. Do this by placing a teaspoonful of the hot mixture on a saucer. Leave it to cool: the surface should wrinkle when pushed with a finger. If it is still runny, return the pan to the heat and continue boiling and testing until the jelly sets.
Ladle the jelly into sterilized glass jars and seal with waxed paper circles and cellophane lids secured with rubber bands. Decorate the tops of the jars with circles of fabric held in place with lengths of ribbon.
Makes about 2 pounds.
Sandra's Fresh Apple Cake
makes 1 loaf
Sister Mary Michael, St. Louis, Missouri
1 1/2 c. sugar
Preheat oven to 350 degrees. Grease and flour 13" x 9" x 2" pan. Cream sugar & margarine. Beat in eggs. Sift dry ingredients together, add alternately with tea. Fold in apples and nuts. Bake 45 minutes. Glaze when cool, if desired. The Coffee Shoppe spiced or traditional teas are all good in this cake.
2 1/2 c. flour
3 c. diced apples
3/4 c. margarine
1 t. soda
1 c. chopped nuts
2 eggs
3/4 t. cinnamon
3/4 c. favorite The Coffee Shoppe tea
Apple Cinnamon Yogurt
Ingredients Needed:
2 The Coffee Shoppe Apple Cinnamon Tea Bags
1 16 oz plain yogurt
2 Tbs. Honey ( or to taste )
To Prepare:
Open tea bags and mix contents into yogurt. add honey and mix well. Let stand two minutes (to allow the herbs to soften)
The Coffee Shoppe Tea Apple Cinnamon Turkey
Serves 4
Ingredients Needed:
1 1/2 lbs of Turkey breast fillets, sliced into thin strips.
2 Tbs. of butter
4 Apples
4 The Coffee Shoppe Apple Cinnamon tea bag contents
2 tsp. corn starch
2/3 cup heavy cream
1/3 cup chicken stock
To Prepare:
In a sauce pan, saute' the turkey strips with 2 Tbs. butter and the contents of 2 The Coffee Shoppe Apple Cinnamon tea bags.
Preheat oven to 350 degrees
Add the slices of two apples with the turkey and continue cooking for 1 to 2 minutes.
Add chicken stock and mix. Let simmer for another couple of minutes.
Transfer turkey to casserole dish and garnish the top with contents of 1 Apple Cinnamon tea bag, bake for 40 minutes.
Sauce:
In a small dish blend the cornstarch , cream and contents of 1 apple cinnamon tea bag.
Add this mixture to the casserole and return to the oven for 10 minutes to allow sauce to thicken.
Serve plain, over rice ,over your favorite pasta or with other side dishes.
Apple Sauce With Cinnamon
Ingredients Needed:
1 The Coffee Shoppe Apple Cinnamon Tea bag
1 Cup of non-sweet apple sauce
To Prepare:
In a small bowl, combine 1 cup of apple sauce and the contents of 1 The Coffee Shoppe Tea bag. Mix well with a spoon and let stand one minute. Re-mix and serve.
To Serve:
Spoon into dessert dishes and garnish with fruit or serve alone.
Apple Cinnamon Dessert Sauce
Ingredients Needed:
8 The Coffee Shoppe Apple Cinnamon tea bags
2 Tbs. Butter
2 Tbs. Brown Sugar
1/2 cup Water
To Prepare:
In a sauce pan, combine water, butter and brown sugar. Bring to a boil. Add the contents of 8 The Coffee Shoppe Tea Apple Cinnamon tea bags. Mix well. Simmer for 2 minutes. Use as a dessert topping.
Apple Cinnamon Bars
Ingredients Needed:
1 1/4 cup all-purpose flour
1 1/4 cup powdered sugar
3/4 cup softened butter
1 pkg. ( 8 oz ) cream cheese
1 cup granulated sugar
2 eggs
1/2 tsp. baking powder
1/4 tsp. salt
1 Tbs. water
12 The Coffee Shoppe Apple Cinnamon tea bags
To Prepare:
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 x 9 inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.
For the Filling:
Combine 1 cup granulated sugar, coconut and cream cheese. Blend well. Beat in eggs, 2 Tbs. of flour, 1/2 tsp. baking powder, salt, contents of 10 The Coffee Shoppe Apple Cinnamon tea bags and 2 Tbs. melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 minutes or until set.
For Frosting:
Mix 1 cup powdered sugar, 1 Tbs. soft butter, 1 Tbs. water and the contents of 2 The Coffee Shoppe Apple Cinnamon tea bags until smooth. Spread over the filled crust while still warm. Let cool
Apple Cinnamon Glazed Ham
Ingredients Needed:
1 center cut precooked ham approx. 5 lbs. ( scored )
1 cup corn syrup
1/3 cup brown sugar
1/2 cup water
5 The Coffee Shoppe Tea Apple Cinnamon tea bags
To Prepare:
Preheat oven to 350 degrees.
Apple Cinnamon Syrup:
Place the 5 Apple Cinnamon tea bags in a tea cup and pour in 1/2 cup of boiling water. Let steep for 4 minutes. Remove tea bags and combine liquid in a sauce pan with corn syrup and brown sugar. Mix well. Bring the sauce to a boil. Let cool
Glazed Ham
Pour syrup over ham and bake for 1 hour or until syrup is evaporated and ham is glazed and browned.
Suggested uses of our Apple Cinnamon Syrup:
Turkey glaze
Over pancakes or waffles
Ice cream topping
Spread on toast
Cake or cupcake glaze
Dip for fresh sliced apples.
Apple Cinnamon Glazed Turkey
Ingredients Needed:
1 Turkey ( 10- 15 lb. )
2 cups corn syrup
2/3 cup brown sugar
1 cup water
10 The Coffee Shoppe Tea Apple Cinnamon tea bags
1 Tsp. olive oil
To Prepare:
Preheat oven to 325 degrees.
Apple Cinnamon Glaze:
Place the 10 Apple Cinnamon tea bags in a tea cup and pour in 1 cup of boiling water. Let steep for 4 minutes. Remove tea bags and combine liquid in a sauce pan with corn syrup and brown sugar. Mix well. Bring the sauce to a boil. Let cool
Cooking Your Turkey
Follow instructions on the outer wrap of the turkey for preparation and cooking time. Place turkey, breast up, in a 12 by 17 inch roasting pan. Baste turkey with 1 cup of Apple Cinnamon glaze. Bake according to instructions on outer wrapper. Half way through baking, glaze turkey once again with the remainder of the Apple Cinnamon glaze. When turkey has finished cooking, transfer turkey to a serving platter and garnish.
Apple Cinnamon Yogurt Waffles
Ingredients Needed:
4 The Coffee Shoppe Apple Cinnamon tea bag contents
1 16 oz plain yogurt
1 Tbs. baking soda
1 Tsp. baking powder
2 cups all purpose flour
1/4 cup water
2 eggs
To Prepare:
Open tea bags and mix contents into yogurt. add eggs and water. Mix well. Slowly add all dry ingredients and mix until well blended.
Cook waffles as directed by the manufacture of your waffle iron.
Apple Cinnamon Stuffing
Ingredients Needed:
7 1/2 oz unseasoned bread cubes
4 The Coffee Shoppe Tea Apple Cinnamon tea bag contents
1 Tbs. olive oil
2 eggs
1 Apple sliced and cubed
1/2 cup celery
1/2 cup green onions
1/2 cup shallots
1 tsp. salt
1/2 tsp. pepper
1 cup water
To Prepare:
In a medium size sauce pan, combine olive oil, celery, green onions and shallots. Cook over medium heat until soft. In a large bowl combine all of the ingredients and mix well. Bake at 325 degrees for 20 to 30 minutes.
Bake alone or use as a meat stuffing.
Apple Cinnamon Cheese Cake
Ingredients needed:
6 The Coffee Shoppe Apple Cinnamon tea bag contents
2 8 oz container of cream cheese softened ( Fat Free may be used with only a slight difference in appearance and texture.)
2 eggs
1/2 cup sugar
1 6 oz or 9 inch graham cracker pie crust.
To Prepare:
In a large bowl, combine the contents of 6 Apple Cinnamon tea bag contents, cream cheese and sugar. Mix well with an electric mixer. Add eggs and mix until blended. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator at least 3 hours.
Apple Cinnamon Shake
Ingredients Needed:
For each 16 oz glass:
2 cups vanilla ice cream
To Prepare:
2 The Coffee Shoppe Apple Cinnamon tea bags
1/4 tsp. cinnamon ( optional )
In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
To Serve: Top with whipped cream
To Serve: Garnish with whipped cream
Chai Sweet Spicy Sauce Over Cornish Game Hen
Ingredients Needed:
2-4 Cornish game hens, thawed
8 oz Chai sauce
To Prepare:
Chai Sauce: Makes 8 oz
Ingredients needed:
4 The Coffee Shoppe Tea Chai Spice tea bags
1 cup corn syrup
1/3 cup brown sugar
1/2 cup water
To Prepare:
Place the 4 Chai Spice tea bags in a tea cup and pour in 1/2 cup of boiling water. Let steep for 4 minutes. Remove tea bags. Add Chai tea concentrate to a sauce pan with corn syrup and brown sugar. Mix well. Bring the sauce to a boil. Let cool. Pour Chai sauce over Cornish game hen and bake at 300 degrees until done. Approx. 40 minutes to 1 hour. During baking, baste hen 2 to 3 times.
For an added touch, stuff hens with Chai stuffing before applying Chai sauce and baking.
Chai Spice Stuffing
Ingredients Needed:
7 1/2 oz unseasoned bread cubes
4 The Coffee Shoppe Tea Chai Spice tea bags
1 Tbs. olive oil
2 eggs
1/2 cup celery
1/2 cup green onions
1/2 cup shallots
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup water
To Prepare:
Place the 4 Chai Spice tea bags in a cup and pour in 1/2 cup boiling water. Allow to steep 5 minutes. Remove tea bags. In a medium size sauce pan, combine olive oil, celery, green onions and shallots. Cook over medium heat until soft. In a large bowl combine bread crumbs, saute vegetables and Chai Spice concentrate. Mix well.
Bake at 300 degrees for approx. 30 minutes . Serve stuffing as a side dish or use as a meat stuffing.
Indian Chai Cheese Cake
Ingredients Needed:
6 The Coffee Shoppe Tea Chai Spice tea bags
2 8 oz container of cream cheese softened ( Fat Free may be used with only a slight difference in appearance and texture.)
1 egg
1/2 cup water
1/2 cup sugar
1 6 oz or 9 inch graham cracker pie crust.
To Prepare:
Place the six Chai Spice tea bags in a cup with 1/2 cup boiling water . Let steep for 5 minutes. In a large bowl, combine the concentrate of Chai tea, cream cheese and sugar. Blend well with an electric mixer. Add eggs and mix again until blended smooth. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator approx. 3 hours or overnight.
Lemon Blossom and Dill Salmon
Ingredients Needed:
1 3/4 cups salmon, skinned and boned
2/3 cup butter, softened
2 Lemon Blossom tea bags
1 Tbs. of water
2 tsp. Chopped fresh dill
Salt and pepper to taste
To Prepare:
Flake the salmon into a bowl together with butter, lemon blossom herb mix, water and dill. Blend with mixer or food processor until very smooth.
To Serve:
Pour mix into small bowl and serve on platter with bread sticks and/or raw vegetables.
Lemon Blossom Sour Cream
Ingredients Needed:
1 Lemon Blossom tea bags
1 1/2 cup sour cream
To Prepare:
In a small bowl, combine the contents of 1 Lemon Blossom tea bags to 1/2 cup sour cream. Mix well.
To Serve:
Spread over baked potatoes, or use as a seafood dip.
Lemon Blossom Seafood Chowder
Ingredients Needed:
1 Tbs. olive oil
3 cups potatoes, peeled, cubed
1 can mushrooms ( 12 oz )
1 12 oz bag scallops ( other seafood optional )
1 tsp. chicken bouillon
1/2 Tsp. salt
1/2 Tsp. pepper
8 oz cream cheese ( Fat Free may be used but additional mixing is needed to make creamy )
1/2 condensed milk
1 Tbs. butter
4 Lemon Blossom tea bag contents
2 cups water
To Prepare:
In a large soup pan, add olive oil, potatoes, mushrooms, scallops, chicken bouillon, contents of one Lemon Blossom tea bag, salt and pepper. Cook over medium heat for 20 minutes. While the soup base is cooking, in a small sauce pan combine cream cheese, condensed milk, butter and the contents of 3 Lemon Blossom tea bags. Allow to simmer on low for about 15 minutes, continually mix with a wire brisk until creamy and smooth. Add this mixture to the soup base along with 2 cups water. Mix soup well with large spoon. Reduce heat to low and simmer for another 20 minutes.
Lemon Blossom White Fish
Ingredients Needed:
1 lb. Fresh / thawed Halibut steak or filet ( or any other type of white fish )
4 Tbs. Milk
4 Tbs. Cooking Sherry ( or White Wine )
2 Lemon Blossom tea bags
1 Cup Sliced Mushrooms
1/4 Cup Sliced Shallots ( an onion may be substitute )
Pepper
Salt
Garlic Powder
To Prepare:
Preheat oven to 325 degrees. Spray a baking dish with the nonstick spray and place the halibut in the dish. Add milk and cooking sherry. Add a dash of pepper, salt and garlic powder over the fish . Sprinkle the contents of one lemon blossom tea bag over the fish. Place shallots and mushrooms on top of the fish. Again add a dash of pepper, salt, and garlic powder. Sprinkle the contents of the last lemon blossom tea bag over the fish. Cover cooking dish with lid or aluminum foil and cook for approximately 25 minutes. Check fish after 20 minutes making sure not to over cook. When the fish flakes easily when poked with a fork, it is considered ready to serve.
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