Dried fruit into tea?

I had the chance to sample some fruit tea sold by Teaopia here in Medicine Hat and LOVED IT! I normally do not like tea...the bark/grassy taste is a big deterrent for me as that is what I always taste first. Seeing as this tea is made just from dried fruit, there was no other taste but fruit. Seeing as it is an expensive tea, and I am looking for an alternative to hot chocolate to help me relax at night to sleep, I found some help on how to make my own dried fruit to make tea. I will have to tell you how it turns out in a few weeks.

Things You'll Need

• 10 quarts fruit
• Ascorbic acid crystals or Vitamin C tablets
• 2 quarts water
• Paper towels
• Slotted spoon
• Drying pan
• Large plastic container
• Zip bags or glass jars

  Instructions

  1. • 1
       Select fresh, ripe fruit. Overripe fruit may be too stringy or leathery. Unripe fruit may not be sweet or colorful. The drying process will not enhance the quality of the fruit.
     • 2
       Wash fruit. Sort through and toss decayed fruit. Mold can impact the fruit while drying.
     • 3
       Crack skins of fruit that have a waxy coating, such as plums, prunes and berries. Place fruit in boiling water for 30 seconds to one minute. Run under cold water. Drain on paper towels.
     • 4
       Mix 2 1/2 tablespoons of ascorbic acid crystals into one quart of chilled water. Soak fruit for 10 minutes. Take fruit out with slotted spoon, and drain.
     • 5
       Preheat oven to 140 degrees Fahrenheit. Place treated fruit on drying tray in a single layer. Put the tray of fruit in the oven for four to 12 hours. Drying time depends on the kind and size of fruit: Finely sliced apples take about six hours, while thick-cut peaches can take up to 36 hours.
     • 6
       Allow a handful of pieces to cool to room temperature. Pinch fruit to check for pliability and dryness.
     • 7
       Pack dried fruit in zip-closing bags or moisture-proof glass jars. Put fruit in cool, dark place for storage.
  
  

  Tips & Warnings

  • One quart of the ascorbic acid solution treats 10 quarts of fruit; if you need less, measure 17 grams of crystals for every two cups of water.
  
  
  Read more: How to Dry Fruit to Make Tea | eHow.com http://www.ehow.com/how_7716957_dry-fruit-make-tea.html#ixzz1pnVupRYZ

Sweet Butter Recipes

Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs, crock, or a jar and chill.
Unless otherwise stated, the method is the same for all these recipes.

Orange Honey Butter Recipe
1 lb. butter
2 1/2 C. honey
3/4 C. light brown sugar
1/2 t. cinnamon
1 t. lemon zest
1 T. orange zest

Maple Cinnamon Butter Recipe
1 lb. butter
2 T. real maple syrup
2 drops vanilla
1/4 t. cinnamon

Raspberry Butter Recipe
1/2 C. Butter
1/2 C. raspberries crushed
1/4 C. raspberry jam

Strawberry Almond Butter Recipe
1/2 lb. fresh strawberries cleaned and crushed
1/2 lb. butter
3/4 lb. confectionary sugar
1/2 C. finely ground toasted almonds

Peach Butter Recipe
1/2 C. butter
1/3 C. peach preserves
1/2 t. almond extract
1 T. confectionary sugar

Honey Orange Butter Recipe
1/2 C. butter
1/4 C. honey
3 T. orange marmalade

Lemon Butter

There are a couple of things to remember when making this recipe - firstly don't be in a rush - if you cook it too quickly it will curdle. Also strain the lemon juice and beaten eggs as you add them to the mixture - this will stop lemon pips adding surprise texture to your butter but also unappealing white streaks of cooked egg.

90g (3oz) butter
180g (6 oz) sugar
3 eggs
3 lemons
1 tsp grated lemon rind

Melt the butter and sugar together in a double boiler. Strain in the lemon juice - if you don't like your lemon tart I suggest you start with 2 lemons and add more to taste. Add the grated rind.

Stir till the sugar is dissolved and reduce the heat slightly.

Beat the eggs well - you want to break up any stringy bits and strain into the lemon mixture.

Stir continuously with a wooden spoon - the mixture will curdle if not heated evenly, until the mixture thickens - this can take 10-15 mins. It's done when it coats the back of the spoon in a nice thick layer - it will thicken a little more once cool. While the mixture is still warm pour into a sterilized jar. Sterilizing jar is easy - wash your jar well in warm soapy water and rinse well. Pop the jar into a medium oven for a couple of minutes until dry. Cool before filling.

Watermelon Jelly

•4 cups seeded, diced watermelon

•3 1/2 cups sugar
•2 tbsp. lemon juice
•1/2 of a 6-ounce pkg. liquid fruit pectin

Preparation:

Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth - you should have 2 cups watermelon puree.
 
In a 6- to 8-quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long-handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly.
 
Remove kettle or Dutch oven from heat; skim of foam. Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints.

Spiced Cantelope Butter

Ingredients:

•cantaloupes (1 cantaloupe will yield approximately 2 cups of purée/pulp)
•sugar
•lemon juice
•cinnamon
•allspice
 
Preparation:


Remove rind and seeds from melons. Cut melon into small pieces. Put cantaloupe in a large, heavy kettle; add just enough water to prevent sticking (about 1/4 cup). Boil until soft, then process with a food processor or a food mill.

Measure cantaloupe pulp; add 1 1/4 cups sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon and 1/2 teaspoon allspice to each quart of pulp. Boil gently, stirring often to prevent sticking, until thick.

Pour hot, thickened mixture into hot, sterilized jars. (Also read your jar manufacturer's instructions.) Wipe away any spills on jar rims with paper towels moistened with sterilized water. (A wide-mouth funnel is very useful for filling jars.) Apply lids and rings. Process for 10 minutes in boiling water bath, then tighten rings and check for proper sealing . Store in a cool, dark place.

This recipe will make about 2 half-pints of cantaloupe butter for each quart of cantaloupe pulp.

Strawberry Butter

1 10-ounce package frozen sweetened strawberries, thawed

1 cup (2 sticks) unsweetened butter, room temperature
3/4 cup powdered sugar
1 1/2 teaspoons grated orange peel

Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)

Baked Apple Donuts

Sift together:
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar

Add(see directions below):
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup finely chopped apples

1/2 cup butter
1/2 cup sugar
2 tsp cinnamon

Directions

1. Cut shortening with a pastry blender or 2 knives until mixture looks like coarse cornmeal. Set aside.
2. Combine the egg, milk and apples in another bowl, mixing well. Add to dry ingredients, mixing just until blended.
3. Spoon into 12 greased muffin cups, filling each until 2/3 full.
4. Bake @350F for 20-25 minutes, or until done.
5. Melt the 1/2 cup butter and set aside. Combine the remaining sugar and cinnamon, mixing well.
6. Remove donuts immediately from muffin cups. Roll first in butter mixture coating evenly. Roll in cinnamon sugar mixture.
7. Cool on wire racks.

*TIP* I would make a triple batch each time, as they disappear quite quickly.

Apple Cookies

1 1/2 cup quick rolled oats
1 1/2 cup flour
1/2 cup brown sugar
1 tsp Baking Powder
1/4 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup raisins or chocolate chips - if desired
1 cup finely chopped, peeled apples
1 egg
1/2 cup honey
1/2 cup oil
1/3 cup milk
1/4 cup chopped nuts - if desired

Mix all together. Bake fro 10 - 12 min @ 375F, or until golden brown.

Apple Juice for Jelly

For each cup of apple juice, you'll need about 4 small apples or about 16 oz.
TIP: Once the fruit is prepared and placed in the dampened cheesecloth lined sleeve, make sure to let the juice drip for several hours.

1. In a large stainless steel saucepan, place washed, quartered apples from which stem and blossom ends have been removed - DO NOT CORE. Add enough cold water to cover fruit, or about 1 cup for each lb of apples. Bring to a boil over high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing apples occasionally, just until apples are softened, about 30 minutes. (do not overcook as it reduces flavor, color and strength of the pectin.)
2. Transfer apple mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours or overnight to collect juice.

Apple Jelly - no pectin

So easy, less sugar.

4 cups Apple Juice
3 cups White Sugar
2 Tbsp  Lemon Juice

1. Prepare canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine crab apple juice, lemon juice, and sugar. Boil hard, stirring frequently, until mixture reaches, 218F or 4F above boiling, depending on your elevation.
3. Quickly pour hot jelly into hot jars, leaving 1/4" head space. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Applesauce Oatmeal Muffins

1 1/2 c. oatmeal
1 1/4 c. flour
3/4 tsp. cinnamon
3/4 tsp. baking soda
1 tsp. baking powder
1 c. applesauce (or grated apple)
1/2 c. milk
1/2 c. brown sugar
3 tbsp. oil
1 egg

Blend and sprinkle on top:

1/4 c. oatmeal
1 tbsp. brown sugar
1/8 tsp. cinnamon
1 tbsp. melted butter

Bake at 400 degrees for 20-22 minutes.

I made mine with the Motts Fruitsations applesauce cups, and they were YUMMY! Since the kids wanted icing on top of them, there is no topping on mine either...still tasty.

Lemonade from Lemon Juice

This is very easy, and kid friendly.

1 c water
1 c sugar
heat this until the sugar dissolves.

1 c lemon juice
3-4 c water(depending on your taste)
mix these two together. add the sugar water and stir. put in the fridge for 30-40 minutes, then serve.

Quaker® Banana Bread Oatmeal

Ingredients:

3 cups (750 mL) fat-free milk
3/4 tsp (4 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
2 cups (500 mL) Quick Quaker® Oats (uncooked)
2 medium-size ripe bananas, mashed (about 1 cup or 250 mL)
2 tbsp (25 mL) coarsely chopped toasted pecans

Optional ingredients:
Brown sugar
Non-fat vanilla yogurt
Banana slices
Pecan halves

Method:

In medium saucepan, bring milk and spices to a gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 5 minutes, or until most of the liquid is absorbed, stirring occasionally.

Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. If desired, sprinkle with brown sugar and top with yogurt, sliced bananas and pecan halves.

To toast pecans:

Spread evenly in a shallow baking pan. Bake at 350°F (180°C) for 5 to 7 minutes or until light, golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on high for 1 minute; stir. Continue to microwave on high, checking every 30 seconds until nuts are fragrant and brown.

Sour Cream Raspberry Loaf

This cake freezes well for up to 2 months.

Yield: 12 servings (serving size: 1 slice)

Ingredients
1/3 cup seedless raspberry jam
3 tablespoons chopped walnuts, toasted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 1/8 teaspoons vanilla extract, divided
1 large egg
1 large egg white
3/4 cup fat-free sour cream
Cooking spray
1/4 cup sifted powdered sugar
1 1/2 teaspoons 2% reduced-fat milk

Preparation

Preheat oven to 350°.Combine raspberry jam and walnuts in a small bowl.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture.

Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1/8 teaspoon vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.

GF Apple Crisp

4 cups sliced/chopped apples
¾ cup brown sugar
½ cup rice flour
½ cup, partially cooked, millet or quinoa (strained of excess moisture)
1/3 cup soft margarine
¾ tsp cinnamon
¾ tsp nutmeg

Preheat oven to 375 F. Grease 8 inch square pan. Spread apples in greased pan. In a bowl, stir remaining ingredients until well mixed; sprinkle/spread over apples. Bake about 30 minutes or until top is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream or whip cream to top.

(The cooked millet makes this apple crisp more moist then traditional apple crisps but without cooking the millet becomes crunchy and doesn’t fully absorb the moisture from the apples and margarine.)

Easy Strawberry Thumbprint cookies

Savor the tasty prize of jam in the center of each cookie. Value the baker's time-saving prize of using a cookie mix!

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened
1 egg
3 tablespoons flour
1/3 cup seedless Strawberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.

2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.

4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

*High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.



*Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Lemon Butter Bars

Lemon bars are a classic bar to make any time of year.

Preparation time: 30 min Baking time: 33 min

Yield: 16 bars

Crust Ingredients:
1 cup all-purpose flour
1/2 cup Butter, softened
1/4 cup sugar

Filling Ingredients:
3/4 cup sugar
2 Eggs
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon baking powder

Topping Ingredients:
Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

Raspberry Almond Shortbread Thumbprints

Taste these buttery thumbprint cookies filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
Preparation time: 45 min Baking time: 14 min


Yield: 3 1/2 dozen cookies

Cookie Ingredients:

1 cup Butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*

Glaze Ingredients:

1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract


Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.


*Substitute 1/2 cup of your favorite flavor jam.

Fruit Daydream

• 1 cup ice
• 1 banana
• 1 cup strawberries
• 1 cup diced peaches
• 2/3 cup vanilla ice cream
• 1/3 cup apple juice
• 1/3 cup orange juice

Combine all above ingredients in a blender and blend well. Pour into glasses and serve.

Strawberry Pie

I will post a picture before I eat it. It is cooling right now.

Baked pie shell of your choice
6 cup fresh strawberries
3/4 cup sugar
1 tbsp cornstarch
1/2 cup water
1/2 cup cream cheese

1. Measure about 1 cup of mashed strawberries.
2. Stir together sugar and cornstarch in a pan and add water and mashed berries.
3. Stir and let thicken while boiling. Once the mixture thickens allow it cool down.
4. Mix cream cheese with and additional 2 tablespoons of sugar.
5. Spread this mixture on the bottom of the pie shell and fill with the remainder of the fresh berries. Then add the cooked berries on top.
6. Put the pie in the fridge for several hours.

This pie can be served with Whipped Cream or Ice Cream.