A Cup of Christmas Tea

Link | December 9, 2020 | Teresa / TheGardenDiary.com

This is an article I originally posted in 2012 but the recipe is still delish & the book is fantastic. . . . . . . . . . .

For as long as I can remember, every year we had Christmas Tea. I’m not sure where my mom found the recipe originally but it was a popular addition to “community” and “church” cookbooks in the 80s. Two other names given this tea is Spice Tea or more often … Russian Tea – for reasons I do not know. But I do know It is warm and citrusy and so so so very good!

From Southern Living…

One of the earliest references for “Russian Tea” was in The New York Times in December 1882 in “an article containing advice from a doctor on how to stay hydrated while riding a tricycle recreationally.” The original recipes referred to a simple iced tea served with lemon and sometimes sugar. A 1907 edition of the San Antonio Gazette included a recipe that featured the now trademark combination of lemon, orange, sugar, and tea. Since no one can compete with a classic glass of sweet tea, though, in the South, Russian Tea became synonymous with a hot drink flavored with oranges or lemons and spiced with vanilla, rum, cinnamon, and sometimes preserved cherries.

OUR TRADITION

Making Christmas Tea is a tradition our family continues. Each year we make tons of tea to share. Last night was my 2nd round of tea making.

All packed up and ready to go…

THE BOOK

In the 80s Tom Hegg, an American author, teacher, and theatrical professional wrote a book called, A Cup of Christmas Tea.

This book tells the story of a young man’s “obligation” turned into a great blessing. It is a favorite tradition of our family to slow down for an evening, read the book, and enjoy a cup of tea together.

It is a short and sweet book and if you’d like to hear it beautifully read to you, check out the video below…

THE RECIPE

2 cups Tang or orange instant drink mix
1 1/2 cups sugar (white)
1/2 cup instant tea powder
1 cup instant lemonade mix
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

DIRECTIONS

In a large bowl, combine all ingredients. Mix well and store in an airtight container.

Use 1 -3 T of mix in a mug. Stir in boiling water. Adjust to taste.

Christmas is just around the corner. Enjoy all the season has to offer. Sit down, relax and enjoy a cup of Christmas tea. And, do what we do each year, read A Cup of Christmas Tea.

Grandma B’s Fruitcake Cookies

Link | December 26, 2017December 19, 2023 | Teresa / TheGardenDiary.com

The pictures of my fruitcake cookies on social media have been receiving a myriad of comments — everything from “Yuk” to “Yay” to family stories! I love the stories so keep them coming in the comment section below!

A cake once revered, is now the butt of many holiday jokes—and with good reason. Have you tried some of the things they sell as “fruitcake”???? 😳

The fruitcake is traced back to at least Roman times and is often the cake choice of royals. Did you know that Charles and Diana’s wedding cake was a fruitcake with cream cheese frosting.

We are the third generation to make these cookies. Christmas would not be Christmas for Mr. G without these cookies. For me they were an acquired taste, but I have crossed over the line and totally love these cookies too.

The recipe is so simple!

Five ingredients:

1 lb candied fruit (mixed) chopped in small pieces.
1/2 cup self rising flour
1 cup of shredded coconut (Update: We now add 1.5 cups of coconut!)
2 cups chopped pecans
1 can sweetened condensed milk

Dredge fruit through flour
Add coconut, nuts and milk
Bake on parchment paper lined cookie sheet for 15 – 25 minutes.
300 degree oven

Makes approximately 4 dozen.

While it’s not necessary, I like to refrigerate the dough before baking.

Store uncovered — as much as possible.

Note: If you have trouble finding candied fruits … check here.

Give the cookies a try and let me know what you think!

Keeping it Cool: Rose Ice Cream

Link | August 18, 2016 | Teresa / TheGardenDiary.com

Denise Schreiber, garden friend and author of Eat Your Roses, shared a wonderful, super easy rose ice cream recipe with me recently.

ROSE PETAL ICE CREAM

¾ cup of dried edible rose petals
1 quart of good quality vanilla ice cream
1 tablespoon of rose syrup (I used Monin)
½ cup of finely chopped pistachios
1 teaspoon of cardamom (Optional)

Soften ice cream. Crumble in your hand the dried rose petals (from roses that have not been sprayed with chemicals) as you would dried herbs. Stir in slightly then add rose syrup. Taste test first to see if you desire more syrup. Refreeze then serve.

For more recipes like this one, check out Denise’s Facebook page here.

What a treat! I used Rugosas petals in our ice cream and it was delicious! Yes, yummy rose flavored ice cream is a great way to enjoy summertime in the rose garden.

Do you have recipes that use roses and other flowers?

Bloom Thyme Friday: Garden 2 Table

June 13, 2014 | Teresa / TheGardenDiary.com

I love the concept of garden 2 table … cooking with the fresh food you grow yourself. My mother was a great gardener and she grew just about everything we ate. Because she canned and froze the extras we had food from our garden year round. (You can read more about her here.) But, if I am honest, my veggies keep getting inched out by roses and a couple of honey locust trees that are devouring our garden. However, we still have room for herbs and tomatoes — Mr. G makes sure of that. So, around here we are extremely grateful to area farmer’s markets to provide us with the other produce we love.

So many of my friends tell me they rarely cook anymore since their time is so limited! But, good news, there is someone who is inspiring us to get in the garden and in the kitchen by teaching us just how easy, fun and nutritious Garden to Table can be. My friend P. Allen Smith. Allen grows an acre of the most beautiful organic veggies you have ever seen and he is always testing new plants and gardening ideas. PLUS, he is a creative master in the kitchen.

What’s even better is that he shares his garden experiences and his mastery in the kitchen with all of us. Whether it is via his television shows (check out this listing for dates and times in your area.)

Or through his wonderful books, digital publications and you tube videos. Take advantage of all of these easy-to-use resources to be a master in your kitchen, especially if you are like me and spend most of your extra time in the garden and need all the tips and tricks in the kitchen you can get.

Follow Allen’s Garden Home Facebook page here for regular updates on what he’s cooking up in the kitchen and what’s going on in the garden.

SOMETHING NEW AND DEEEELISH

Don’t miss Allen’s most recent video for a Squash & Zucchini Casserole with Quinoa … can you say, “healthy comfort food you can feel good about.” I can’t wait to make this one! Take a look here.

And, yes, I did find enough room in the herb garden for zucchini! 🙂

THIS WEEK IN MY GARDEN

Around here we are having rain every day and boy are things lush even though the blooms are surely taking a hit. I did manage to get some pretty pictures after one of the rain storms earlier in the week…

Coral Drift ... I first saw growing in P Allen's herb garden and just had to have! — Coral Drift … I first saw this rose growing in P Allen’s herb garden and just had to have!

Poseidon Floribunda from the Simply Brilliant collection from Certified Roses. Check out their roses here.

The healthy blooming machine … Amber Carpet Rose.

Another shot of Poseidon. I can’t get enough of this rose!

Etoile des Violette clematis … perfect paring with New Dawn Rose.

Have a fun week in the garden! And…

HAPPY BLOOM THYME FRIDAY!

Christmas Cran

November 30, 2013November 30, 2013 | Teresa / TheGardenDiary.com

Many of you have asked for the recipe that my daughter affectionately named “Christmas Cran.”

I was introduced to this recipe when I bought my first microwave and was given the gift of a free microwave cooking class!

Several of the recipes I learned in the class I still make — but none more consistently than the cranberry sauce! Our family enjoys “Christmas Cran” every Christmas AND every Thanksgiving!

Sweet, citrusy goodness….

3/4 – 1 Cup of Sugar
1/4 teaspoon each of ground cloves, cinnamon and allspice (I usually add more cinnamon)
1/2 cup of apple or orange juice (This year I used the juice from the tangerines I had on hand and it was fab.)
1 lb of whole cranberries
1 medium apple – peeled, cored and chopped
1/2 cup pecans or walnuts (They go in AFTER the cooking process.)

Combine SUGAR, SPICES and JUICE in 2 qt casserole. STIR. Add CRANBERRIES and APPLES. STIR.

COVER

Microwave on HIGH for 9 – 10 minutes.

Remove and add NUTS. STIR. (Caution: This is screaming hot!)

Pour into pretty dish and COOL.