Cheddar Bacon Herb Scones

 

Cheddar Bacon Herb Scones

served with Set  to a Tea - The Earl's Finest Tea

 

 

Ingredients:

 

1 box Set to a Tea - Sweet Creme Gourmet Scone Mix

6 tablespoons melted butter

1  (6 oz.) carton sour cream

3 tablespoons milk

1/2 cup finely shredded sharp cheddar cheese

3/4 cup real bacon bits or crumbled bacon

 

Topping:

 

4 tablespoons melted butter

1/2 teaspoon garlic

1/2 teaspoon chives

 

Garnish:

 

2 tablespoons finely shredded sharp

 cheddar cheese for final garnish

 

Directions:

 

*  Preheat oven to 400 degrees

*  Pour Set to a Tea - Sweet Cream Scone Mix

into large bowl.

*  Add 1/2 cup finely shredded sharp

cheddar cheese and 3/4 cup bacon, and mix.

*  Melt butter in microwave in small bowl,

and add sour cream and milk.

*  Add butter mixture to dry ingredients.

*  Fold mixture until blended.

*  Use hand to form a ball and

move over to wax paper or cutting board.

*  Form dough into a round.

Cut into 8 equal pie shaped wedges.

*  Separate wedges into individual pieces

and place on cookie sheet.

*  Bake at 400 degrees for 12-15  minutes.

*  Remove from oven and brush with butter topping

and sprinkle with cheese while still warm.

 

Topping:

 

Melt butter in microwave and combine

with garlic and chives.

 

Garnish with cheddar cheese  and

serve with Set to a Tea - The Earl's Finest Tea.

 

 

 

 

 

 

 

 

 

 

 

 



Cranberry Corn Scones

                                        Cranberry Corn Scones

Ingredients:

1 box Set to a Tea - Cranberry gourmet Scone Mix
1/2 cup corn meal
1  (6 oz.) vanilla yogurt
6 tablespoons melted butter
3 tablespoons creamed corn or orange juice
1 teaspoon sugar or splenda

Perparations:

*  Preheat oven to 400 degrees

*  Pour Set to a Tea - cranberry scone mix into a large bowl.
    Add corn meal and mix.
*  Melt butter in microwave in small bowl, add yogurt and
    creamed corn (or orange juice).
*  Add butter mixture to dry ingredients.  Fold mixture until
    blended.
*  Use hands to form a ball and move over to wax paper or
    cutting board.
*  Form dough into a round, sprinkle with sugar if desired.
*  Cut into eight equal pie shaped wedges.  Separate wedges
    into individual pieces and place on cookie sheet.
*  Bake at 400 degrees for 12-15 minutes.

Serve with Set to a Tea - Autumn Bliss Tea.



         

Coconut Truffle Biscotti

 

Coconut Truffle Biscotti

 

1 box Set to a Tea - Coconut Truffle Scone mix

3 tablespoons butter, softened

1/2 cup sugar, optional - 4 teaspoons Splenda or other

4 egg whites

2 teaspoons vanilla or any flavor of your choosing

1/2 cup any type chocolate chips, bits, nuts or candy

 

 

Preheat oven to 375 degrees.  In a small mixing bowl,

beat butter and sugar for about 2 minutes or until crumbly.

Beat in egg whites and extract.

Add scone mix to the butter, sugar and egg white mixture.

Stir in any additional chips, etc.

 

Press into a 9" square baking dish, coated with non stick cooking spray.

Bake 15-20 minutes or until lightly browned.

Remove from pan to a cutting board.

Cut biscotti in half using a serrated knife.

Then cut each half into 1/2 inch slices.

Place the slices cut side down on a baking sheet coated with non stick cooking spray.

Bake 8-10 minutes or until golden brown, turning once.

Remove fom pan to wire rack.

 

Dust with confectioner's sugar.

 

Enjoy with a cup of hot  Set to a Tea Coconut Truffle tea!

 

NOTE:  Coconut Truffle Tea

A blend of black tea with coconut pieces and chocolate bits!

 

 

 

 

 

Strawberry White Cranberry Cooler

Strawberry White Cranberry Cooler

Ingredients:

2 heaping tablespoons Set to a  Tea Tennie Bean Fruit Blend tea
4 cups boiling water
4-5 cups ice
1   (64 oz.) container of White Cranberry Strawberry Juice
1 packet Splenda or any natural (0  calorie) sweetner
1 heat resistant gallon pitcher


Preparations:

Put tea into Set to a Tea Tea Pockets filter or Mesh Ball Infuser.
Place filter into heat resistant gallon pitcher.  Pour 4 cups boiling
water over tea.  Steep 4-5 minutes.  if using a paper filter, dunk
and then remove.  Quickly add 5 cups ice to steeped tea.  Add
64 oz. container White Cranberry Strawberry Juice.

Optional Garnish:  Fresh sliced strawberries.

Great to serve at your  summer picnic.

NOTE:  Tennie Bean Fruit Blend Tea
              Strawberry, hibiscus, rose hips,
              orange peels and jelly beans for
              a strawberry cream taste.
           
            
               

Skinny Chai Rooibos Latte

Skinny Chai Rooibos Latte

Ingredients:

1 heaping teaspoon Set to a Tea Chai Rooibos tea
1 Set to a Tea - Tea Pockets filter or Mesh Ball Infuser
1/2 cup water (boiling)
1/2 cup Land O Lakes Fat Free Half & Half (warmed in microwave)
1 packet Splenda or any natural ( 0  calorie) sweetner
4 tablespoons fat free whipped cream topping

Preparation:

Put tea into filter.  Place filter into cup.  Pour 1/2 cup boiling water
over tea.  Steep 4-5 minutes  Dunk filter and then remove.  Add Splenda,
warmed Half & Half and stir.  Top with whipped cream topping.

For a refreshing summer drink, quickly ice or "flash freeze" this recipe
over a tall glass filled with ice.

Optional Garnish:  Top with cinnamon or ginger.

Calories:  About 90 calories per 8 oz. serving.

NOTE:  Chai Rooibos
              African red tea blended with
              cinnamon, vanilla, ginger, and
              cardamon.
             

Blueberry Buckle Smoothie

Blueberry Buckle Smoothie


Ingredients:

1 cup brewed Set to a Tea Blueberry Buckle tea
1/2 cup fresh blueberries
1 (6 oz.) blueberry or french vanilla yogurt
6-8 ice cubes

Preparation:

In blender, combine Blueberry Buckle tea with blueberries and yogurt,
blend until smooth.  Add ice cubes and blend until thick and frothy.

NOTE:  Blueberry Buckle
              A very tasty blend of black and green teas
              with blueberry pieces.
             

Passion Pink Green Tea Spritzer

Passion Pink Green Tea Spritzer

Ingredients:

2 heaping tablespoons of Set to a Tea Passion Pink Green Tea
4 cups steaming water
4 - 5 cups ice
2 cups club soda
1/2 cup strawberries
1/2 cup raspberries
1/2 cuplueberries

Preparation:
1 heat resistant gallon pitcher

Pour Passion Pink tea into Tea Pockets filter or
Mesh Ball Infuser.  Place filter into heat resistant gallon pitcher.
Pour 4 cups steaming water over tea.  Steep 4-5 minutes.  If using
a paper filter, dunk and then remove.  Quickly add 5 cups ice to the
steeped tea.  Add fruit, club soda and stir.

Delicious treat, ready to sip.

NOTE:  The Perfect Cup supplies...

Passion Pink
Green and Rooibos teas blended with pieces of rhubarb,
strawberries and rose petals for a sweet fruity flavor. 

Tea Pockets filters
These are easy to use pockets; perfect for your loose tea!
Just fill, flip and teep!  30 pockets per pack.

Mesh Ball Infuser
This 2" diameter mesh ball is ideal for brewing your loose tea.
Stainless steel with plastic teapot charm on a clip for easy cleaning.

Creamsicle Rooibos Peach Smoothie

Creamsicle Rooibos Peach Smoothie

Ingredients:

1 cup chilled Creamsicle Rooibos
1 cup fresh ripe peaches
1 (6 oz.) peach yogurt
6 to 8 ice cubes

Preparation:

Combine Creamsicle Rooibos, peaches, and yogurt,
blend until smooth.  Add ice cubes and process until
thick and frothy.

NOTE:  Creamsicle Rooibos
              African red tea blended with vanilla flavoring
              and orange pieces.