64 tea ice egg Recipes

milk (skim, 1%, or whole), half-and-half or 2 cups cream, egg yolks, sugar, salt, loose black tea, cinnamon, ground cardamom, ground ginger, chocolate chips

unsalted butter, loose-leaf thai tea (cha-yen), eggs, vanilla, sweetened condensed milk, divided in half, salt, flour, baking powder, powdered sugar

butter, caster sugar, eggs, lightly beaten, vanilla essence, self raising flour, milk, cinnamon, ground, nutmeg, ground, icing sugar, vanilla essence, milk, cinnamon

all-purpose flour, baking soda, salt, egg, brown sugar, buttermilk, vegetable oil, vanilla, chopped rhubarb, chopped pecans (optional), icing sugar (powdered sugar), lemon juice

self raising flour, white caster sugar, baking powder, cream of tartar, mixed spice (or a mixture of cinnamon, nutmeg and cloves), salt, lemon , zest of, finely grated, cold unsalted butter, cut into small pieces, double cream or 1 cup whipping cream, plus a little for brushing, egg, beaten, icing sugar (confectioners sugar), fresh lemon juice, melted unsalted butter, double cream or 2 tbsp whipping cream

white chocolate; chop coarse, semisweet chocoate; chop, pecan halves; chopped, walnuts; chop coarse, chocolate covered almonds; cut in half, unsweetened chocolate, milk, eggs, sugar, heavy or whipping cream, teas vanilla extract, teas salt

butter, at room temperature , plus a little extra for greasing, light brown sugar, golden syrup, black treacle or 1 tbsp molasses, milk, eggs, beaten at room temperature, preserved ginger in syrup, chopped, self-raising flour , sifted, baking powder, ground ginger, grated fresh gingerroot, lemon , juice of, icing sugar, preserved ginger in syrup, ginger syrup (from jar of stem ginger in syrup)

baking pan or 2 round, banana (ripe) mashed, teas. lemon juice, flour, teas.baking soda, teas. salt, butter, softened, sugar, lg. eggs, teas. vanilla, buttermilk, butter, softened, cream cheese , softened, teas.vanilla, icing sugar (powder sugar), chopped walnuts

unbleached white flour, whole wheat flour, salt, baking powder, vegetable shortening , butter or margarine, egg, white wine vinegar, ice cold water, brown sugar, salt, egg, white wine vinegar, unsalted butter, melted, corn syrup, ingredients, raisins soaked in hot tea and then drained or, toasted pecans

whole milk, heavy cream, egg yolks, sugar, salt ( will give your ice cream a glossy appearance, and help to make it a little firmer), matcha green tea powder (do not use ordinary green tea), water

veal stock or poultry stock, grade a foie gras, golden pineapple, white sugar, rosemary waffle , recipe follows, scoops prune and armagnac ice cream, recipe follows, chervil sprigs, salt and pepper, flour, salt, sugar, baking powder, egg yolks, milk, butter, melted, egg whites , whipped to soft peaks, chopped fresh rosemary leaves, vanilla flavored creme anglaise, chilled , recipe follows, double cream, armagnac, prunes in armagnac, diced , recipe follows, syrup from the prunes, prunes, tea bags, sugar, armagnac, milk, egg yolks, sugar

warm water (real warm to almost hot - 130 degrees, but not hotter), yeast (or 2 1/4 tsp from jar), pour water into small bowl and add yeast - stirring to dissolve well. add a pinch of white granulated sugar and stir to proof the yeast. let sit for about 5 minutes till yeast bubbles and at least doubles in size. then add yeast to these next ingredients, lukewarm milk, sugar, salt, egg (room temp ), shortening, flour, mix until smooth. add enough additional flour (up to an additional 1 1/2 or 2 cups) to handle easily and mix with your hands. turn onto lightly floured board and knead until smooth and elastic (about 5 minutes). round up in greased bowl, greased side up and cover with a damp cloth to let rise. rise in a warm place until double in size - about 1 1/2 hours. punch down and let rise again about 30 to 45 minutes., roll dough into oblong 15x9 shape. spread soft butter all over and then sprinkle the following over the dough, white sugar, brown sugar, cinnamon, raisins, chopped pecans, roll up dough longwise seam-side down. then bring ends together to form a circle and pinch edges together. make cuts 2/3 of the way into the ring every 1 inch around. turn each section onto its side. let rise again about 30 to 45 minutes., bake at 375 for 25 to 30 minutes., spread top with icing, confectioners sugar, cream, vanilla extract, mix to a spreading consistency and drizzle over warm ring.

white sugar, cooking oil, eggs, carrots, grated, crushed pineapple, drained, flaked coconut, walnuts, chopped, all-purpose flour, cinnamon, baking soda, salt, vanilla, philadelphia cream cheese (soft ), margarine (1/2 stick), icing sugar, walnuts, chopped, coconut, vanilla

all-purpose flour, baking powder, fine salt, eggs, room temperature, sugar, unsalted butter, melted, pure vanilla extract, milk, semisweet chocolate, finely chopped, heavy cream, water, corn syrup, fresh raspberries , colorful candies, or royal icing

butter, icing sugar, egg, plain flour , sifted, dried apricots, strong earl grey tea, caster sugar, eggs, grated lemons , zest of, lemon juice, baking powder, plain flour

unsalted butter or parve margarine (or half butter and half vegetable shortening), cut into tbsp-size pieces, unbleached all-purpose flour, salt, ice water, water, tea bags, grated peel and juice of 1 lemon, cinnamon sticks, dried figs, stemmed, sugar, egg, lightly beaten

unsalted butter, cut into tbsp-size pieces (you can also use parve margarine or half butter and half vegetable shortening), unbleached all-purpose flour, salt, ice water, water, black tea bags, lemon peel, lemon , juice of, cinnamon sticks, dried figs, stemmed, sugar, kirsch (you may also use other fruit liqueur), egg, lightly beaten

chopped blanched almonds, egg whites , stiffly beaten, heavy cream, almond extract, powdered sugar, water, lemon flavored ice tea mix (powdered ), chocolate pieces or nuts, for centers, colored decorative candies