1/2 cup instant tea powder
2 cups orange-flavored drink mix (e.g. Tang)
3 ounces lemonade-flavor drink powder
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Directions
1 In a large bowl, mix together powdered drink mixes, sugar, and spices.
Place in jars.
2 Instructions to include with gift:
1. Place 2 to 3 rounded teaspoonfuls in a cup.
2. Add boiling water and serve.

Cranberry Tea

3 teaspoons instant tea powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 cups boiling water
1 (3 ounce) package cherry flavored gelatin
1 cup orange juice
1/4 cup lemon juice
1 quart cranberry juice
1/2 cup white sugar

Directions
1 Place the instant tea, allspice, cinnamon and nutmeg in a bag
and steep in the boiling water for 5 minutes.
Stir in the cherry gelatin and let mixture cool.
Add the orange juice, lemon juice, cranberry juice and sugar.
Mix until sugar is dissolved. Serve warm, keep any extra in the refrigerator.

Russian Tea

1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/3 teaspoon ground cloves
1 cup white sugar
2 (6 ounce) cans frozen orange juice concentrate
1 1/2 lemons, juiced
8 cups water
1 tablespoon orange zest

Directions
1 In a large saucepan, bring 2 cups of water to a boil.
Remove from heat, then stir in ground cinnamon, ground ginger,
allspice, and ground cloves. Allow mixture to steep for 10 minutes.
2 Prepare frozen orange juice concentrate according to the
directions on the can.
3 Dissolve 1 cup of sugar in 1 cup of water, and stir into spice mixture.
Mix in orange juice, lemon juice, and 5 cups water.
Heat through. Serve with a garnish of orange zest.

Spiced Tea Mix

1 (3 ounce) package lemon-flavored ice tea mix
2 (1.813 ounce) packages orange-flavored drink mix (e.g. Tang)
1 1/3 tablespoons ground cinnamon
2 teaspoons ground cloves

Directions
1 Combine iced tea mix, orange flavored drink mix, ground cinnamon,
and ground cloves. Store in an airtight container.
2 To serve, stir 1 1/2 teaspoon mix into 1 cup hot water.

Makes 12 scones
2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, chilled
1 apple - peeled, cored and shredded
1/2 cup milk
2 tablespoons milk
2 tablespoons white sugar
1/2 teaspoon ground cinnamon

Directions
1 Measure flour, sugar, baking powder, soda, and salt into a large bowl.
Cut in butter or margarine until crumbly.
Add shredded apple and milk. Stir to form a soft dough.
2 Turn dough out onto a lightly floured surface.
Knead gently 8 to 10 times. Pat into two 6-inch circles.
Place on greased baking sheet. Brush tops with milk, and sprinkle
with sugar and cinnamon. Score each into 6 pie-shaped wedges.
3 Bake at 425 degrees F (220 degrees C) for 15 minutes,
or until browned and risen. Serve warm with butter.

Basic British Scones

Makes 1 dozen
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 tablespoons milk

Directions
1 Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
2 Sift the flour, cream of tartar, baking soda and salt into a bowl.
3 Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and enough milk to mix to a soft dough.
4 Turn onto a floured surface, knead lightly and roll out to a 3/4-inch
thickness. Cut into 2-inch rounds and place on the prepared baking sheet.
Brush with milk to glaze.
5 Bake at 425 degrees F (220 degrees C) for 10 minutes then cool
on a wire rack. Serve with butter or clotted cream and jam.

Blueberry Scones

Makes 12 scones
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Cut butter into mixture of flour, sugar, baking powder, and salt.
Add blueberries and toss to mix.
3 In separate bowl beat together cream and egg, and slowly pour
into dry ingredients, stirring with rubber scraper until dough forms.
Knead just until it comes together, 3 or 4 times. Don't overhandle.
4 Divide dough in half. On lightly floured board, shape each half
into a 6-inch round. Cut into 6 wedges.
5 Bake on ungreased sheet about 20 minutes at
375 degrees F (190 degrees C). Serve warm!!

Chocolate Chip Scones

Makes 12 scones
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup white sugar
3 tablespoons applesauce
2 tablespoons water
1/2 cup milk
1 cup chocolate chips

Directions
1 Preheat oven to 400 degrees F (200 degrees C).
Lightly grease two baking sheets.
2 In a large bowl, combine flour, cream of tartar, baking soda,salt and sugar.
Add the applesauce, water and milk; mix well. Fold in chocolate chips.
Drop large rounded spoonfuls of batter onto prepared baking sheets.
3 Bake at 400 degrees F (200 degrees C) for 15 minutes.
Let cool before serving.

Cream Tea Cakes

Makes 6 to 10 servings
1 cup margarine
3/4 cup white sugar
1 1/4 cups all-purpose flour
2/3 (3 ounce) package instant vanilla pudding mix
1 egg
1 pinch salt

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium-sized mixing bowl, beat margarine and sugar until very soft.
Add beaten egg, instant vanilla pudding mix, flour, and salt.
Knead well on a floured surface.
3 Roll out and cut with a plain biscuit cutter.
Bake for 10 minutes or until pale brown.

Orange Cinnamon Sticks

Makes 8 sticks
1 (11 ounce) container refrigerated soft bread stick dough
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon orange juice
1 teaspoon orange zest
2 tablespoons white sugar
1/2 teaspoon ground cinnamon

Directions
1 Unroll the dough. Separate into strips.
Twist each strip on a flat surface.
Place 1 inch apart on a large ungreased cookie sheet.
2 In a small bowl, combine margarine or butter, honey, orange juice,
and orange rind. Mix well. Brush this mixture on the breadstick twists.
3 In a small bowl, combine sugar and cinnamon. Sprinkle over the twists.
4 Bake in a preheated 350 degrees F (175 degrees C) oven for
15 to 18 minutes, or until golden brown.

Pumpkin Scones

Makes 10 to 12 scones
2 tablespoons butter
6 tablespoons white sugar
2 eggs, beaten
2 cups mashed, cooked pumpkin
4 cups self-rising flour, sifted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 In a mixing bowl, beat together butter, sugar, eggs and pumpkin.
Stir in flour, cinnamon, nutmeg and salt by hand.
3 Roll out into 1/2 inch thickness and cut into rounds.
Place on tray close together and bake for 15 to 18 minutes.

Swedish Tea Ring

Makes 1 round loaf
1 tablespoon active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 lemon, juiced and zested
1 cup milk
1/2 cup margarine, softened
1 teaspoon salt
1/2 cup white sugar
2 eggs, beaten
4 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 cup white sugar
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

Directions
1 In a small bowl, dissolve yeast in the warm water and
let stand until creamy, about 15 minutes.
Zest and juice the lemon; set juice aside for later use.
2 In a large mixing bowl, combine the yeast mixture,
milk, butter, salt, sugar, eggs, lemon zest and 2 cups of the flour.
Stir until smooth and well combined.
Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has come together, turn it out onto a lightly floured surface
and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl,
place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place
until doubled in volume; about 1 hour.
3 Punch down the dough and turn out onto a lightly floured surface.
Roll the dough out into a rectangle approximately 12x24 inches.
In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans;
spread this mixture evenly across the dough. Roll the dough into a long roll
and press the seam closed. With the seam turned downward, seal the two ends
together to make a ring. Use a little water to help you seal the ends.
4 Place the ring on a lightly greased cookie pan.
Using a sharp knife or kitchen shears, make cuts every inch
or so along the ring, cutting only three quarters of the way through.
Twist each piece slightly so that the rolls fan out from the center of the ring.
Cover the roll with a damp towel and let rise in a warm place
until nearly doubled in volume, about 1 hour.
Meanwhile, preheat oven to 375 degrees F (190 degrees F).
5 Bake the tea ring at 375 degrees F (190 degrees C)
for 25 to 30 minutes or until golden.
Remove the ring from the oven, place on a rack to cool.
6 Place the lemon juice in a small bowl along with the vanilla.
Add 1/4 cup of powdered sugar and stir until the sugar is dissolved.
Continue adding powdered sugar, 1 tablespoon at a time,
until the mixture is fairly thick but still pourable.
Drizzle the lemon-sugar topping over the ring.

Tea Biscuits

Makes 20 biscuits
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk

Directions
1 Preheat oven to 400 degrees F (205 degrees C).
Grease a baking sheet. 2 Combine flour, baking powder, and salt.
Cut shortening in until mixture has a fine crumb texture.
Stir in milk with a fork to make a soft dough.
Knead 8 to 10 times, and then roll out to a thickness
of at least 1/2 inch. Cut into rounds with a cookie or
biscuit cutter. Place on cookie sheet,
and allow to rest for a few minutes.
3 Bake for 12 to 15 minutes. Serve warm.