Strawberry Iced Green Tea
a.. 4 bags green tea with peppermint flavor
b.. 3 tablespoons sugar
c.. 2 cups (500 ml) orange juice
d.. ice cubes or crushed ice
e.. 1/2 lemon
f.. 1/2 cup (125g) fresh strawberries
g.. peppermint leaves
Make 2 cups (500ml) of green tea. For preparing the tea I use
the Twinings Green & Mint Tea bags or t discs. But you can use
any other brand as well.
Add sugar to your liking while still hot. Add orange juice and
put into fridge for at least one hour.
Halve strawberries, cut lemon into slices (buy organic lemons if
you want to use with zest).
Put strawberries, lemons and ice cubes into 4 long drink
glasses. Add cold tea and decorate with peppermint leaves.
Makes 4 glasses.
* 2 cups flour
* ½ cup oatmeal
* 1 cup brown sugar
* ¾ cups melted butter or margarine
1. Mix and line 9*13 inch pan with ½ of above mixture.
* 1 cup water
* 1 tbsp corn starch
* 5 or 6 apples
1. Cook above mixture until apples are almost done.
2. Add 1 cup white sugar and 1 tbsp corn starch. Let come to a
3. Put into lined pan and cover with rest of crumb mixture.
4. Bake at 325 for 1 hour. Cool. Can be served with whipped
2 cups flour
1 teaspoon cinnamon (Recipe says 1 to 2 teaspoons)
1/3 cup sugar
1/2 teaspoon salt (optional. We did not use of course.)
1 1/2 cups milk
2 large apples, peeled and chopped (original recipe said 4
apples, but as we buy large apples, we used two and it was
strongly apple flavored.)
Blend the dry ingredients together. Beat the eggs until they are
light and mix in the milk. Blend the wet ingredients with the
dry mixture. Gently fold in the sliced apple.
Melt butter on a griddle and drop the batter by the
tablespoonful, allowing room for the batter to spread. Cook the
pancakes on both sides until they are golden.
- 1/5 cup whole flaxseeds
- 1 cup whole-wheat flour
- 3/4 cup plus 2 tablespoons all-purpose
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 cup nonfat buttermilk, (see Tip)
- 1/4 cup canola oil
- 2 teaspoons freshly grated orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon sugar
- Preheat oven to 400°F. Coat 12 muffin
cups with cooking spray.
- Grind flaxseeds in a spice mill (such as
a clean coffee grinder) or dry blender.
Transfer to a large bowl. Add whole-wheat
flour, all-purpose flour, baking powder,
cinnamon, baking soda and salt; whisk to
blend. Whisk eggs and maple syrup in a
medium bowl until smooth. Add buttermilk,
oil, orange zest, orange juice and vanilla;
whisk until blended.
- Make a well in the dry ingredients and
stir in the wet ingredients with a rubber
spatula just until moistened. Fold in
blueberries. Scoop the batter into the
prepared muffin cups. Sprinkle the tops with
- Bake the muffins until the tops are
golden brown and spring back when touched
lightly, 15 to 25 minutes. Let cool in the
pan for 5 minutes. Loosen edges and turn
muffins out onto a wire rack to cool
Tip: No buttermilk? You can use buttermilk
powder prepared according to package
directions. Or make “sour milk”: mix 1
tablespoon lemon juice or vinegar to 1 cup
Caramel Crunch Apple Pie
Pastry for 9-inch crust
3 tablespoons cold water
4 cups peeled and sliced apples
3/4 cup flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup margarine or butter
1/2 cup chopped walnuts
Heat oven to 375 degrees. Roll pastry to
12-inch circle. Place in 9 inch pie pan;
Melt caramels with water in microwave until
melted over medium heat, about 1 to 2
minutes. Be careful not to overcook.
Spoon sliced apples into unbaked pie shell.
Drizzle caramels over top of apples. Mix
flour, sugar and cinnamon. Cut margarine or
butter in until mixture resembles coarst
crumbs. Stir in walnuts. Sprinkle this
mixture over apples in pie crust. Bake 40 to
45 minutes until apples are tender.