Thursday, August 11, 2005

The following recipes should refresh you on a hot summer day.....

Southern Style Almond Tea

Almonds and almond extract are mainstay seasonings in the South, so it seemed natural to test this flavor with tea. The result is a tea that enhances a meal of grilled foods or that can be served as an engaging nonalcoholic aperitif.

Makes about 2 quarts

8 cups cold water

9 regular-size tea bags or 3 family-size tea bags

1 cup granulated sugar

1 teaspoon pure vanilla extract

1-1/2 teaspoons pure almond extract

Juice of 3 lemons

Bring 2 cups of the water to a slow boil in a small saucepan. Add the tea bags, cover, and remove from the heat. Let steep for 10 minutes.

Remove the tea bags without squeezing them.

Pour the steeped tea into a 2-quart heatproof container. Add the sugar and stir or shake until dissolved. Add the vanilla, almond extract, and lemon juice and stir or shake to combine. Add the remaining 6 cups cold water and stir.

Let cool, then chill and serve over ice

Lemon Bars

1/2 cup softened butter
1/4 cup confectioner's sugar
1 cup flour
2 eggs
1 cup granulated sugar
2 Tbsp. lemon juice
1/2 tsp. baking powder
a dash of salt

Cream butter and confectioner's sugar until fluffy. Stir in flour. Pat into an 8 or 9" square pan and bake 15 minutes at 350°F. Meanwhile, combine and beat eggs, sugar, lemon juice, baking powder, and salt until creamy and fluffy. Pour mixture over baked crust and return%2

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