Stash Tea Recipes

stash storestash websitestore and website   The recipe links below work great for printing! Cool Ways to Enjoy Stash Teas Stash Tea Pops Recipes Hot Ways to Enjoy Stash Teas Cooking with Tea and Other Stash Tea Recipes

Here are some of our favorite recipes including ICY treats such as TEA SHAKES and SMOOTHIES, FROZEN TEA POPS, and yummy sweets like STASH TEA BARS. Be creative and invent your own SPECIALTY TEA drinks and recipes with your favorite teas. The combinations are only limited by your imagination! We always welcome new recipes. Do you have a favorite tea recipe? Please submit them to us using our online comments form. Cool Ways to Enjoy Stash Tea Tea Shakes are cool combinations of iced teas, fruit juices or fruit syrups, shaken until cold and frothy, poured into a tall, cool glass and then garnished with fruit or mint. Our Smoothies combine fresh fruit, iced teas and ice cream in a blender until smooth and creamy. Iced tea pops are easy and fun to make. They make delicious low calorie treats, perfect for the entire family. BACK TO TOP Hot Tea Recipes Liven up your holiday gatherings and special celebrations with festive hot tea recipes including Hot Spiced Tea, and Chocolate Mint Tea. These recipes are a great alternative to alcoholic beverages. BACK TO TOP Cooking with Stash Teas Teas are not only for drinking, but can be used as seasonings in recipes as a dry ingredient or a liquid concentrate. As an added bonus, they have no calories or fat and are less expensive than most spices and seasonings in your local grocery store. Create tasty recipes by combining freshly brewed teas with everyday ingredients for a delicious meal. True teas are made from the dried leaves of the Camellia sinensis, the tea plant. Due to the texture of the tea leaf, recipe results are typically better when only the brewed tea is used. Simply brew the tea to the desired strength, discard the leaves, and add the tea to the recipe. From the smokiness of a Lapsang Souchong to a sparkling Ceylon, the different flavors that can be achieved are endless. Flavored black teas such as Chai Spice and Peach can add new dimensions to your everyday recipes that everyone is sure to enjoy. Stash Tea's herbal teas contain no true tea leaves, but are created from an international collection of herbs and spices such as Oregon mint, Moroccan rosebuds, Indonesian cinnamon, tropical hibiscus and more. These all natural botanical ingredients can be added directly to your recipes. BACK TO TOP White Chocolate Green Tea Ice Cream Reprinted with permission from Green Tea: 50 Hot Drinks, Cool Quenchers, and Sweet and Savory Treats by Mary Lou Heiss (Harvard Common Press, 2006) INGREDIENTS: 8 ounces high quality white chocolate, chopped into 1/2-inch pieces 2 cups light cream 1 cup heavy cream 1 teaspoon pure vanilla extract 5 large egg yolks, at room temperature 3/4 cup packed light brown sugar 2 tablespoons matcha powder or Stash Iced Green Tea Powder Directions: Makes 1 quart 1. Place the white chocolate pieces in a large heatproof bowl. Set aside. 2. Combine the light cream, heavy cream, and vanilla extract in a medium-size saucepan. Over medium heat, bring the mixture just to a boil, stirring constantly. Remove from the heat and set aside. 3. In a large bowl, whisk the yolks until well blended. In a small bowl, blend the brown sugar with the matcha powder or Stash Iced Green Tea Powder until there are no green streaks, then whisk the sugar mixture into the egg yolks, blending well. 4. Add 1/4 cup of the hot cream mixture to the egg mixture, whisking vigorously. Add another 1/4 cup and whisk again. Carefully pour this mixture back into the saucepan, mix well, and cook over medium heat until the custard is thick enough to coat the back of a spoon, about 170 degrees fahrenheit. Do not boil, or the custard will curdle. 5. Remove the custard from the heat and strain through a fine-mesh strainer into the bowl of chopped white chocolate. Stir until the chocolate is completely melted, then let the custard cool at room temperature for 15 minutes. 6. Cover the custard and chill in the refrigerator for 6 hours or overnight. Freeze in an ice cream machine according to the manufacturer's instructions. Transfer the ice cream to an airtight container and place in the freezer until firm, at least 8 hours. Remove from the freezer 20 mintues before serving. BACK TO TOP Green Tea and Berry Smoothie INGREDIENTS: For each 16 oz glass: 1 1/4 cups orange juice 1 banana 1 1/4 cups frozen mixed berries 1/2 cup low fat vanilla yogurt 1 tbsp sugar to taste 3 packets of Stash Iced Green Tea Powder ORDER Directions: Place all ingredients in a blender and mix until smooth and creamy. Makes 3 cups. BACK TO TOP Apple Cinnamon Shake INGREDIENTS: For each 16 oz glass: 2 cups vanilla ice cream 2 Stash Apple Cinnamon tea bags ORDER 1/4 tsp. cinnamon ( optional ) Directions: In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream ) To Serve: Top with whipped cream BACK TO TOP Blackcurrant Escape INGREDIENTS: For each 16 oz glass: 2 cups vanilla ice cream 2 Stash Wild Blackcurrant tea bags ORDER 1/4 tsp. Blackcurrant syrup ( optional ) Directions: In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream ) To Serve: Garnish with whipped cream BACK TO TOP Casablanca Cooler INGREDIENTS: 4 oz. of ice 8 oz Stash Iced Tea (Stash Moroccan Mint ORDER or Premium Green ORDER) 4 oz tropical juice* 1 oz passion fruit syrup** Directions: Combine ice, iced tea, tropical juice and passionfruit syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass. Garnish as desired. * Make your own tropical blend of juice with 1/3 pineapple juice, 2/3 orange juice and a splash of passion fruit syrup. BACK TO TOP Chai Fruit Smoothie INGREDIENTS: 1 peach cutup 1 apple cutup 1 cup frozen grapes (red seedless) 1 cup frozen blueberries 1 1/2 cups frozen strawberries 1 cup chai green tea (hot) ORDER Directions: Brew Stash Chai Green tea in boiling water, steep for 3-5 minutes. Remove tea bags and place all the fruit in the blender and pour in the hot tea. Blend until smooth. The tea gives a great spice taste to the fruit smoothie. Serves 2-4 BACK TO TOP

INGREDIENTS:

• 1 cup Stash Irish Breakfast Tea ORDER
• 1 cup cherry juice
• 1 shot cherry syrup
• 1/4 cup half & half
• Ice cubes

Place one Stash Irish Breakfast tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with cherry juice, cherry syrup, cream and ice. Makes one 20 oz. serving.
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INGREDIENTS:

• 6 oz. of Stash Earl Grey Tea ORDER
• 1 shot of lemon & lime syrup
• Ice

Shake and pour
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INGREDIENTS:

• 1 cup Stash Irish Breakfast Tea ORDER
• 1 cup prepared cranberry, cran-raspberry or cranstrawberry juice
• 1 shot raspberry syrup
• Ice cubes

Place one Stash Irish Breakfast tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup)boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with juice, raspberry syrup, and ice. Makes one 18 oz. serving.
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INGREDIENTS:

• 5 Stash Orange Spice Tea bags ORDER
• 1 Stash Peppermint tea bag ORDER
• 1 cup boiling water
• 1 1/2 cups orange juice
• 2 tablespoons honey
• 1 cup vanilla ice cream (frozen yogurt, sherbet, or sorbet may be substituted)
• 1 cup ice

Brew Stash Orange Spice and Peppermint tea in boiling water, steep for 4 minutes. Let cool. Pour into blender adding orange juice, honey, vanilla ice cream and ice. Mix ingredients until fully blended.

To Serve:

Garnish with whipped cream

Serves 4:
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Our special interpretation of traditional Thai iced tea.

INGREDIENTS:

• 4 oz. of ice
• 8 oz of Stash English ORDER or Irish Breakfast ORDER tea brewed double strength
• 2 oz coconut syrup
• 1 oz cream or half-and-half

Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.
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INGREDIENTS:

• 4 Stash Moroccan Mint Green tea bags ORDER
• 1 1/3 cups boiling water
• 2 cups apple juice
• 1 cup sparkling water
• Ice cubes

Steep Stash Moroccan Mint Green tea bags in boiling water for 3 to 5 minutes. Gently squeeze tea bags and remove. Add apple juice and sparkling water. Pour over ice. Serves 4.
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INGREDIENTS:

• 1 cup Stash Premium Green Tea ORDER
• 1 cup Banana Pineapple Nectar
• Ice cubes

Place one Stash Premium Green tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with banana pineapple nectar and ice. Makes one 16 oz. serving.
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INGREDIENTS:

• 8 Stash Chai Spice tea bags ORDER
• 2 cups boiling water
• 1/2 cup evaporated milk
• 1/4 cup sugar
• Ice

Brew Stash Chai Spice tea bags in boiling water, steep for 3-5 minutes. Remove tea bags and add evaporated milk and sugar.

To Serve:

Cool slightly, then pour over ice. For a slushy consistency, pour the Chai and ice cubes into a blender and blend for about 30 seconds.

Serves 2-4
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For each tea concentrate, steep 12 tea bags in 4 cups of boiling water. Squeeze tea bags to retain all of the liquid. Cool concentrate in the refrigerator at least 3 hours and up to 2 weeks.
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INGREDIENTS:

• 1 1/3 cups tea concentrate (made from Stash Irish Breakfast tea) ORDER
• 1 1/3 cups apricot nectar
• 1 1/3 cups sparkling water
• Ice cubes

Combine tea concentrate, apricot nectar and sparkling water. Pour into ice filled glasses. Makes 4 servings.
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INGREDIENTS:

• 1 1/3 cups tea concentrate (made from Stash Tea Premium Green tea) ORDER
• 1/4 cup finely chopped crystallized ginger
• 2 2/3 cups chilled ginger ale
• Ice cubes

Combine ginger and tea concentrate while still hot and refrigerate for at least three hours. Strain and discard ginger. Pour concentrate and ginger ale into ice filled glasses. Makes 4 servings.
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INGREDIENTS:

• 1 1/3 cups tea concentrate (made from Stash Tea Premium Green tea) ORDER
• 1 1/3 cups Papaya Nectar
• 1 tbsp. honey
• Ice cubes

Combine tea concentrate, papaya nectar and honey. Pour into ice filled glasses. Makes 4 servings.
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INGREDIENTS:

For each 16 oz glass:

• 2 cups vanilla ice cream
• 2 Stash Lemon Blossom tea bags ORDER
• 1/4 tsp. lemon juice ( optional )

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )

To Serve:

Garnish with lemon wedges
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INGREDIENTS:

• 1 cup Stash Lemon Blossom Iced Tea ORDER
• 1 cup Strawberry Nectar
• One shot Mandarino syrup
• Ice cubes

Place one Stash Lemon Blossom tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with strawberry nectar, Mandarino syrup and ice. Makes one 18 oz. serving.
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INGREDIENTS:

For each 16 oz. glass:

• 2 cups vanilla ice cream ( frozen yogurt, sherbet, or sorbet may be substituted )
• 2-3 Stash Licorice Spice tea bags ORDER
• 1/4 tsp. cinnamon ( optional )

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )

To Serve:

Garnish with whipped cream
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INGREDIENTS:

• 1 cup Stash Premium Green Tea ORDER
• 1 cup Banana Pineapple Nectar
• 1 shot Mandarino syrup
• Ice cubes

Place one Stash Premium Green tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with banana pineapple nectar, Mandarino syrup and ice. Makes one 18 oz. serving.
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INGREDIENTS:

For each 16 oz glass:

• 2 cups vanilla ice cream
• 2 Stash Mango Passionfruit tea bags ORDER
• 1/4 tsp. Passionfruit syrup ( optional )

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )

To Serve:

Garnish with whipped cream
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INGREDIENTS:

• 1 1 oz. shot cherry syrup
• 1 1 oz. combined shot apricot, raspberry, & strawberry syrups
• 1 oz. half-n-half
• 4 oz. English Breakfast Tea ORDER
• 2 oz. club soda

Add tea to syrup mix. Add club soda. Shake with a topping of half-n-half. Pour over ice. Yield: 1 8 oz. glass
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INGREDIENTS:

For each 16 oz glass:

• 2 cups vanilla ice cream
• 2 Stash Peppermint tea bags ORDER
• 1/4 tsp. vanilla syrup ( optional )

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )

To Serve:

Garnish with fresh mint leaves
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• 1 qt. strong Stash English Breakfast tea ORDER
• 10 lemons
• 1 fifth (26.5 oz.) dark rum
• 1/2 c. brandy
• 1/4 c. peach brandy
• 2 c. unsweetened pineapple juice

Combine 1 qt. cold water and 3 teabags of Stash English Breakfast tea in a large container. Let brew in refrigerator about 1 hour. Meanwhile, remove rind from the lemon. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature.

Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl. Makes 16 5 oz. servings
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Add flavored fruit syrup* to Stash Iced English Breakfast ORDER or Irish Breakfast ORDER Tea. Pour 1-1/2 oz. of fruit syrup in bottom of a tall iced tea glass. Add ice, iced tea and stir.

*Torani brand or Vedrenne brand Passion Fruit, Raspberry, or Black Currant syrups are recommended.
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INGREDIENTS:

• 6 Stash Lemon Blossom tea bags ORDER
• 30 oz. Strawberry Juice

Steep 6 Stash Lemon Blossom tea bags in 4 cups of boiling water for 5 minutes. Gently squeeze the tea bags and remove them. Allow the tea to cool. In a large pitcher combine tea with Strawberry Juice. Stir well and serve over ice. Makes five 12 oz. servings.
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Combine fresh fruit juices and iced tea for a sensational taste that's lighter and more refreshing than juices or sodas alone.

Try these Stash Tea and fruit juice combinations:

• Peppermint - Tropical juice blends ORDER
• Ruby Mist - Apple; Lemon; Pear; White Grape; Pineapple ORDER
• Tropical Fruit* - Apple; Lemon; Pear; White Grape
• Moroccan Mint* - Tropical juice blends ORDER

INGREDIENTS:

• 4 cups boiling water
• 5 Stash English Breakfast tea bags ORDER
• 2 cups sliced fresh fruit*
• 2 tablespoons sugar
• 2 cups white grape juice

In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and cool. In large pitcher, combine fruit with sugar. Pour tea over fruit; stir in juice. Serve in ice filled glasses. Makes 6 10-oz. servings.

* use any combination of apples, peaches, pineapple, oranges or strawberries.
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INGREDIENTS:

• 4 oz. of ice
• 6 oz. Stash Wild Raspberry iced tea ORDER
• 2 oz. cranberry juice
• 1 oz. Entner-Stuart blackberry syrup

Combine ice, iced tea, juice and Entner-Stuart blackberry syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.
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INGREDIENTS:

For each 16 oz glass:

• 2 cups vanilla ice cream
• 2 Stash Wild Raspberry tea bags ORDER
• 1/4 tsp. raspberry syrup ( optional )

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
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INGREDIENTS:

• 6 Stash Chai Spice tea bags ORDER
• 2 1/2 cups hot water
• 3 Tablespoons sugar
• 1/2 cup milk*

Brew tea bags in hot water 4-5 minutes. Gently squeeze tea bags before removing. Add sugar and milk. Pour tea into tea pops mold leaving a little room at the top. Place filled molds in the freezer for at least 2 hours or until solid.

*Evaporated milk can be substituted for creamier pops.
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INGREDIENTS:

• 3/4 cup fruit (canned with liquid drained or fresh fruit)
• 3 Tablespoons sugar
• 1 1/2 cups tea (double strength)

Puree all ingredients for 30 seconds. If it foams, allow foam to settle. Pour tea into tea pops mold leaving a little room at the top. Place filled molds in the freezer for at least 2 hours or until solid. Makes 8 pops.

THESE TEA AND FRUIT BLENDS ARE DELICIOUS TOGETHER.

• Wild Raspberry Herbal Tea with raspberries ORDER
• Wild Blackcurrant Herbal Tea with blackberries. ORDER
• Blueberry Herbal Tea with blueberries. ORDER
• Peach Black Tea with peaches. ORDER

Blend as above, adding approximately 8 Tablespoons of your favorite ice cream. Vanilla ice cream goes well with just about any tea and fruit combinations.
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When using pitcher size iced tea bags, brew 1 tea bag in 1/2 gallon of water.

To make 8 tea pops, measure out 3 cups of brewed tea. Mix in 1/3 cup sugar to 3 cups of brewed tea and pour into tea pops mold leaving a little room at the top. Place filled molds in the freezer for at least 2 hours or until solid.

THE FOLLOWING PITCHER SIZE ICED TEA BAGS MAKE DELICIOUS ICED TEA POPS:

• Tropical Fruit ORDER
• Lemon Blossom ORDER
• Orange Cranberry ORDER
• Peach Herbal ORDER
• Wild Black Currant ORDER
• Wild Raspberry ORDER
• Mango Passionfruit ORDER
• Blueberry ORDER

Approximately 3 cup (24 oz.) of liquid - either iced tea or hot tea will be needed to make 8 tea pops. Tea used for tea pops should be brewed double strength.

• 6 tea bags
• 3 cups hot water

Combine your favorite tea with white grape juice. This is a great alternative to adding sugar!

• 4 Stash tea bags
• 2 cups hot water
• 1 cup white grape juice

Brew tea bags in hot water 4-5 minutes. Gently squeeze tea bags before removing. Add white grape juice. Pour tea into tea pops mold leaving a little room at the top. Place filled molds in the freezer for at least 2 hours or until solid. Makes 8 pops.
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This Recipe is an Elegant Interpretation of the Classic Black Tea with Milk

USE YOUR ESPRESSO MAKER TO PREPARE THIS RECIPE!

INGREDIENTS:

• 6 Darjeeling ORDER or English Breakfast tea bags ORDER
• 1 quart whole milk

Prepare a strong brew of tea, using 5 tea bags in 4 cups (32 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Pour 5 oz. of hot tea into each tea cup, top with foamed milk and sweeten to taste.

Serves 6.
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A traditional Indian Blend

INGREDIENTS:

• 8 Stash English ORDER or Irish Breakfast tea bags ORDER
• 8 whole cloves
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 pint half & half or condensed milk
• Honey or sugar as sweetener

Prepare a strong tea using 8 tea bags in 4 cups (32 oz.) boiling water. Steep tea for 5 minutes. Remove tea bags. Add cloves, cardamom and ginger and simmer for 10 minutes. Add half & half or milk and sweeten to taste.

Serves 6-8
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INGREDIENTS:

• 6 Stash Peppermint tea bags ORDER
• 6 cups (48 oz.) milk
• 6 tablespoons hot chocolate mix

Place Stash tea bags in bottom of pan. Add milk and heat to just under boiling. Remove tea bags. Place one tablespoon chocolate in each mug and pour one cup of hot minted milk over chocolate. Serve with fresh mint leaf or peppermint stick candy.

Serves 6
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Although I like green tea, I like black tea more. With all the great health data emerging about green tea, I wished to increase my consumption, but keep the black tea taste. What I often do is steep a simply loose green for 60-90 seconds, then add a pinch of jasmine green, and a good dose of blended loose black tea, and steep for another 20-30 seconds (depending on how fine the black is). This makes a delicious brew, that has all the health benefits of green, but with the punch of black.

sincerely,
Rhett Diessner

Associate Professor of Psychology and Education and tea devotee
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Joan Broughton, Mission, Texas

INGREDIENTS:

• 2 qts. STASH Orange Spice tea ORDER
• 2 c. water
• 2 c. sugar
• 2 large cans pineapple
• 1 1/2 c. lemon juice
• 3 c. orange juice
• 1 stick cinnamon
• 1 t. whole cloves - tied in cheesecloth

Pour 2 qt. boiling water over 8 teabags. Brew 5 minutes, remove tea bags, set aside. Boil 2 c. each water and sugar together 10 minutes to make syrup. Add remaining ingredients. Bring to boil. Simmer 20 minutes. Remove cloves and cinnamon. Serve hot.
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**USE YOUR ESPRESSO MAKER TO PREPARE THIS RECIPE

INGREDIENTS:

• 8 English ORDER or Irish Breakfast tea bags ORDER
• 4 cups (32 oz.) water
• 1 oz. almond syrup
• Whole milk
• Ground nutmeg or chocolate

Prepare a strong tea with 8 tea bags in 4 cups (32 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Pour 5 oz. of hot tea into each tea cup, add almond syrup and stir. Steam whole milk and top tea with 1 tablespoon steamed milk. Garnish with ground nutmeg or chocolate.

Serves 6
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INGREDIENTS:

• 1 1/4 cup all-purpose flour
• 1 1/4 cup powdered sugar
• 3/4 cup softened butter
• 1 pkg. ( 8 oz ) cream cheese
• 1 cup granulated sugar
• 1 cup flaked coconut
• 2 eggs
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 Tbs. water
• 12 Stash Apple Cinnamon tea bags ORDER

Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 x 9 inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.

For the Filling:

Combine 1 cup granulated sugar, coconut and cream cheese. Blend well. Beat in eggs, 2 Tbs. of flour, 1/2 tsp. baking powder, salt, contents of 10 Stash Apple Cinnamon tea bags and 2 Tbs. melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 minutes or until set.

For Frosting:

Mix 1 cup powdered sugar, 1 Tbs. soft butter, 1 Tbs. water and the contents of 2 Stash Apple Cinnamon tea bags until smooth. Spread over the filled crust while still warm. Let cool
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INGREDIENTS:

• 6 Stash Apple Cinnamon tea bag contents ORDER
• 2 8 oz container of cream cheese softened ( Fat Free may be used with only a slight difference in appearance and texture.)
• 2 eggs
• 1/2 cup sugar
• 1 6 oz or 9 inch graham cracker pie crust.

In a large bowl, combine the contents of 6 Apple Cinnamon tea bag contents, cream cheese and sugar. Mix well with an electric mixer. Add eggs and mix until blended. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator at least 3 hours.
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INGREDIENTS:

• 8 Stash Apple Cinnamon tea bags ORDER
• 2 Tbs. Butter
• 2 Tbs. Brown Sugar
• 1/2 cup Water

In a sauce pan, combine water, butter and brown sugar. Bring to a boil. Add the contents of 8 Stash Tea Apple Cinnamon tea bags. Mix well. Simmer for 2 minutes. Use as a dessert topping.
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INGREDIENTS:

• 1 center cut precooked ham approx. 5 lbs. ( scored )
• 1 cup corn syrup
• 1/3 cup brown sugar
• 1/2 cup water
• 5 Stash Tea Apple Cinnamon tea bags ORDER
• To Prepare:
  Preheat oven to 350 degrees.

Place the 5 Apple Cinnamon tea bags in a tea cup and pour in 1/2 cup of boiling water. Let steep for 4 minutes. Remove tea bags and combine liquid in a sauce pan with corn syrup and brown sugar. Mix well. Bring the sauce to a boil. Let cool.

Glazed Ham:

Pour syrup over ham and bake for 1 hour or until syrup is evaporated and ham is glazed and browned.

Suggested uses of our Apple Cinnamon Syrup:

• Turkey glaze
• Over pancakes or waffles
• Ice cream topping
• Spread on toast
• Cake or cupcake glaze
• Dip for fresh sliced apples

INGREDIENTS:

• 1 Turkey ( 10- 15 lb. )
• 2 cups corn syrup
• 2/3 cup brown sugar
• 1 cup water
• 10 Stash Tea Apple Cinnamon tea bags ORDER
• 1 Tsp. olive oil

Preheat oven to 325 degrees.

Apple Cinnamon Glaze:

Place the 10 Apple Cinnamon tea bags in a tea cup and pour in 1 cup of boiling water. Let steep for 4 minutes. Remove tea bags and combine liquid in a sauce pan with corn syrup and brown sugar. Mix well. Bring the sauce to a boil. Let cool

Cooking Your Turkey:

Follow instructions on the outer wrap of the turkey for preparation and cooking time. Place turkey, breast up, in a 12 by 17 inch roasting pan. Baste turkey with 1 cup of Apple Cinnamon glaze. Bake according to instructions on outer wrapper. Half way through baking, glaze turkey once again with the remainder of the Apple Cinnamon glaze. When turkey has finished cooking, transfer turkey to a serving platter and garnish.
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INGREDIENTS:

• 7 1/2 oz unseasoned bread cubes
• 4 Stash Tea Apple Cinnamon tea bag contents ORDER
• 1 Tbs. olive oil
• 2 eggs
• 1 Apple sliced and cubed
• 1/2 cup celery
• 1/2 cup green onions
• 1/2 cup shallots
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup water

In a medium size sauce pan, combine olive oil, celery, green onions and shallots. Cook over medium heat until soft. In a large bowl combine all of the ingredients and mix well. Bake at 325 degrees for 20 to 30 minutes. Bake alone or use as a meat stuffing.
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INGREDIENTS:

• 1 1/2 lbs of Turkey breast fillets, sliced into thin strips.
• 2 Tbs. of butter
• 4 Apples
• 4 Stash Apple Cinnamon tea bag contents ORDER
• 2 tsp. corn starch
• 2/3 cup heavy cream
• 1/3 cup chicken stock

In a sauce pan, saute' the turkey strips with 2 Tbs. butter and the contents of 2 Stash Apple Cinnamon tea bags.

Preheat oven to 350 degrees

Add the slices of two apples with the turkey and continue cooking for 1 to 2 minutes.

Add chicken stock and mix. Let simmer for another couple of minutes.

Transfer turkey to casserole dish and garnish the top with contents of 1 Apple Cinnamon tea bag, bake for 40 minutes.

Sauce:

In a small dish blend the cornstarch , cream and contents of 1 apple cinnamon tea bag.

Add this mixture to the casserole and return to the oven for 10 minutes to allow sauce to thicken.

Serve plain, over rice, over your favorite pasta or with other side dishes.

Serves 4
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INGREDIENTS:

• 1 Stash Apple Cinnamon Tea bag ORDER
• 1 Cup of non-sweet apple sauce

In a small bowl, combine 1 cup of apple sauce and the contents of 1 Stash Tea bag. Mix well with a spoon and let stand one minute. Re-mix and serve. Spoon into dessert dishes and garnish with fruit or serve alone.
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INGREDIENTS:

• 6 Stash Tea Chai Spice tea bags ORDER
• 2 8 oz container of cream cheese softened ( Fat Free may be used with only a slight difference in appearance and texture.)
• 1 egg
• 1/2 cup water
• 1/2 cup sugar
• 1 6 oz or 9 inch graham cracker pie crust.

Place the six Chai Spice tea bags in a cup with 1/2 cup boiling water . Let steep for 5 minutes. In a large bowl, combine the concentrate of Chai tea, cream cheese and sugar. Blend well with an electric mixer. Add eggs and mix again until blended smooth. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator approx. 3 hours or overnight.
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INGREDIENTS:

• 7 1/2 oz unseasoned bread cubes
• 4 Stash Tea Chai Spice tea bags ORDER
• 1 Tbs. olive oil
• 2 eggs
• 1/2 cup celery
• 1/2 cup green onions
• 1/2 cup shallots
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup water

Place the 4 Chai Spice tea bags in a cup and pour in 1/2 cup boiling water. Allow to steep 5 minutes. Remove tea bags. In a medium size sauce pan, combine olive oil, celery, green onions and shallots. Cook over medium heat until soft. In a large bowl combine bread crumbs, sauted vegetables, eggs and Chai Spice concentrate. Mix well.

Bake at 300 degrees for approx. 30 minutes . Serve stuffing as a side dish or use as a meat stuffing.
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INGREDIENTS:

• 1 3/4 cups salmon, skinned and boned
• 2/3 cup butter, softened
• 2 Stash Lemon Blossom tea bags ORDER
• 1 Tbs. of water
• 2 tsp. Chopped fresh dill
• Salt and pepper to taste

Flake the salmon into a bowl together with butter, lemon blossom herb mix, water and dill. Blend with mixer or food processor until very smooth. Pour mix into small bowl and serve on platter with bread sticks and/or raw vegetables.
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INGREDIENTS:

• 3 lbs russet potatoes
• 6 Stash Tea Lemon Blossom tea bag contents ORDER
• 1 Tbs. finely sliced fresh garlic
• 1/2 cup butter
• 2 Tbs. milk

Peel potatoes and cut into cubes. In a 5 quart pan add potatoes and enough water to cover potatoes. Add 4 Lemon Blossom tea bags and garlic slices to the water. Bring water to a boil then reduce heat and allow to continue cooking until potatoes can be mashed easily.Approx. 1/2 hour.

While draining potatoes, remove tea bags and garlic slices. Place potatoes in a large bowl, add butter, milk and the contents (cut open bag and remove herbs) of 2 Lemon Blossom tea bags. Blend with mixer until smooth.
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INGREDIENTS:

• 1 1/4 cup all-purpose flour
• 1 1/4 cup powdered sugar
• 3/4 cup softened butter
• 1 pkg. ( 8 oz ) cream cheese
• 1 cup granulated sugar
• 1 cup flaked coconut
• 2 eggs
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 Tbs. Lemon Juice
• 12 Stash Tea Lemon Blossom tea bags ORDER

Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 x 9 inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.

For the Filling:

Combine 1 cup granulated sugar, coconut and cream cheese. Blend well. Beat in eggs, 2 Tbs. of flour, 1/2 tsp. baking powder, salt, contents of 10 Stash Lemon Blossom tea bags and 2 Tbs. melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 minutes or until set.

For Frosting:

Mix 1 cup powdered sugar, 1 Tbs. soft butter, 1 Tbs. lemon juice and the contents of 2 Stash Lemon Blossom tea bags until smooth. Spread over the filled crust while still warm. Let cool.
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INGREDIENTS:

• 6 Stash Tea Lemon Blossom tea bag contents ORDER
• 2 8 oz container of cream cheese softened ( Fat Free may be used with only a slight difference
• in appearance and texture. )
• 2 eggs
• 1/2 cup sugar
• 1 - 6 oz or 9 inch graham cracker pie crust.

In a large bowl, combine the contents of 6 Lemon Blossom tea bag contents, cream cheese and sugar. Mix well with an electric mixer. Add eggs and blend until smooth. Pour into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator for at least. 3 hours.
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INGREDIENTS:

• 5 Stash Lemon Blossom tea bags ORDER
• 1 8 oz container of cream cheese

In a small bowl, combine the contents of 5 Lemon Blossom tea bags to the 8 oz of cream cheese. Mix well. Spread over bagels, or crackers
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INGREDIENTS:

• 2 Stash Tea Lemon Blossom tea bag contents ORDER
• 4 cups fresh mushrooms
• 3 cups water
• 1 Tbs. fresh garlic clove sliced
• 1 Tbs. butter or magarine

Combine mushrooms, sliced garlic and water in a sauce pan. Cooked on medium heat until mushrooms are soft to the touch. Drain mushrooms, removing water and garlic slices. Return to sauce pan and add butter and the contents of 3 Lemon Blossom tea bags. Sauté for 5 minutes and serve.
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INGREDIENTS:

• 1 pound Halibut steak or filet (or other white fish)
• 4 Tbls milk
• 4 Tbls Cooking Sherry (or white wine)
• 1/4 cup sliced mushrooms
• 1/4 cup sliced onions
• salt
• pepper
• garlic powder
• nonstick cooking spray
• 2 Stash Tea lemon Blossom Tea bags ORDER

Preheat oven to 325 degrees

Spray a baking dish with the nonstick spray and place halibut in the dish. Add milk and cooking sherry. Sprinkle with salt, pepper, garlic powder, and the contents of one Lemon Blossom Tea Bag. Place onion and mushroom slices on top of fish. Again sprinkle with salt, pepper, garlic powder and the contents of one Lemon Blossom tea bag. Place lid over the mixture and cook for approximately 25 minutes. Check fish after 20 minutes making sure to not over cook.
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INGREDIENTS:

• 2 Tbs. olive oil
• 4 boneless skinless chicken breast cut into strips
• 1 16 oz package of mixed frozen vegetables ( or fresh if desired)
• 8 oz linguine, cooked and drained
• 1 package ( 8 oz ) cream cheese
• 1/2 cup milk
• 3 Stash Tea Lemon Blossom tea bag contents ORDER

Combine olive oil, chicken and vegetables in a skillet. Sauté over medium heat until chicken is done. Approx. 15 minutes. In a sauce pan combine the contents of 3 Lemon Blossom tea bags, 8 oz cream cheese and 1/2 cup milk. Simmer on low heat until sauce is smooth.

Cook linguine as manufacture instructs. Serve by placing linguine on a platter, top with chicken mixture and then with lemon sauce.
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INGREDIENTS:

• 1 Stash Lemon Blossom tea bags ORDER
• 1 1/2 cup sour cream

In a small bowl, combine the contents of 1 Lemon Blossom tea bags to 1/2 cup sour cream. Mix well. Spread over baked potatoes, or use as a seafood dip.
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INGREDIENTS:

• 1 large beef rump roast (or any other beef roast)
• 8 oz Mango sauce

INGREDIENTS:

• 4 Stash Tea Mango Passionfruit tea bags ORDER
• 1 cup corn syrup
• 1/3 cup brown sugar
• 1/2 cup water

Place the 4 Mango tea bags in a tea cup and pour in 1/2 cup of boiling water in. Let steep for 4 minutes. Remove tea bags and add liquid to sauce pan. In a sauce pan combine corn syrup and brown sugar. Mix well. Let simmer 1 minute. Bring the sauce to a boil. Let cool Combine Mango sauce and beef chunk roast in your crock pot. Cook all day on low to 8-10 hours.
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INGREDIENTS:

• 4 cups whip cream
• 10 Stash Tea Mango Passionfruit tea bag contents ORDER
• 1 1/2 cups mango cubes
• 1 1/2 cups pineapple cubes
• 1 1/2 cups strawberries, cut in 1/4
• 1 1/2 cups grapes
• 1 apple, cored and cubed
• 1 orange, peeled, sectioned and sliced or
• 1 / 11 oz can drained mandarin oranges.
• 1 Banana, peeled and sliced
• 3/4 cup shredded coconut

In a medium size bowl, mix whip cream with the contents of 10 mango tea bags. Let sit at least 20 minutes at room temperature. In a large bowl add all fruits and mix in mango whip cream dressing.
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INGREDIENTS:

• 6 Stash Tea Mango Passionfruit tea bag contents ORDER
• 2 8 oz container of cream cheese softened (Fat Free may be used with only a slight difference in appearance and texture.)
• 2 eggs
• 1/2 cup sugar
• 1 6 oz or 9 inch graham cracker pie crust.

In a large bowl, combine the contents of 6 Mango / Passionfruit tea bag contents, cream cheese and sugar. Mix well with an electric mixer. Add eggs and blend until smooth. Pour into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator at least 3 hours
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INGREDIENTS:

• 4 large pork loin chops
• 8 oz Peach sauce

INGREDIENTS:

• 4 Stash Tea Peach tea bags ORDER
• 1 cup corn syrup
• 1/3 cup brown sugar
• 1/2 cup water

Place 4 Peach tea bags in a tea cup and pour in 1/2 cup of boiling water. Let steep for 4 minutes. Remove tea bags. Set aside. In a sauce pan combine corn syrup and brown sugar. Mix well. Let simmer 1 minute. Add peach tea concentrate to sauce pan. Bring the sauce to a boil. Let cool.

Combine Peach sauce and pork chops in a skillet. Cook over low heat until pork is cooked through. ( Approx. 1/2 hour )
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Sister Mary Michael, St. Louis, Missouri

INGREDIENTS:

• 1 1/2 c. sugar
• 2 1/2 c. flour
• 3 c. diced apples
• 3/4 c. margarine
• 1 t. soda
• 1 c. chopped nuts
• 2 eggs
• 3/4 t. cinnamon
• 3/4 c. favorite Stash tea

Preheat oven to 350 degrees. Grease and flour 13" x 9" x 2" pan. Cream sugar & margarine. Beat in eggs. Sift dry ingredients together, add alternately with tea. Fold in apples and nuts. Bake 45 minutes. Glaze when cool, if desired. STASH spiced or traditional teas are all good in this cake.

makes 1 loaf
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INGREDIENTS:

• 1 Tbs. olive oil
• 3 cups potatoes, peeled, cubed
• 1 can mushrooms ( 12 oz )
• 1 12 oz bag scallops ( other seafood optional )
• 1 tsp. chicken bouillon
• 1/2 Tsp. salt
• 1/2 Tsp. pepper
• 8 oz cream cheese ( Fat Free may be used but additional mixing is needed to make creamy )
• 1/2 cup evaporated milk
• 1 Tbs. butter
• 4 Stash Tea Lemon Blossom tea bag contents ORDER
• 2 cups water

In a large soup pan, add olive oil, potatoes, mushrooms, scallops, chicken bouillon, contents of one Lemon Blossom tea bag, salt and pepper. Cook over medium heat for 20 minutes. While the soup base is cooking, in a small sauce pan combine cream cheese, evaporated milk, butter and the contents of 3 Lemon Blossom tea bags. Allow to simmer on low for about 15 minutes, continually mix with a wire brisk until creamy and smooth. Add this mixture to the soup base along with 2 cups water. Mix soup well with large spoon. Reduce heat to low and simmer for another 20 minutes.
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INGREDIENTS:

• 2-4 Cornish game hens, thawed
• 8 oz Chai sauce

Chai Sauce:

INGREDIENTS:

• 4 Stash Tea Chai Spice tea bags ORDER
• 1 cup corn syrup
• 1/3 cup brown sugar
• 1/2 cup water

Place the 4 Chai Spice tea bags in a tea cup and pour in 1/2 cup of boiling water. Let steep for 4 minutes. Remove tea bags. Add Chai tea concentrate to a sauce pan with corn syrup and brown sugar. Mix well. Bring the sauce to a boil. Let cool. Pour Chai sauce over Cornish game hen and bake at 300 degrees until done. Approx. 40 minutes to 1 hour. During baking, baste hen 2 to 3 times.

For an added touch, stuff hens with Chai stuffing before applying Chai sauce and baking.
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INGREDIENTS:

• 3 medium sized pears, sliced
• 3 Tbsp. brown sugar
• 1 Stash Apple Cinnamon Tea bag contents ORDER
• 1 Stash Lemon Blossom Tea bag contents ORDER
• 2 cups raisins
• 5 Tbsp. water

In a nonstick skillet, combine pears, raisins, brown sugar, contents of one Apple Cinnamon tea bag and one Lemon Blossom tea bag and water. Cook over medium heat until pears are soft and heated through.

Serves 4
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Stash Tea Jellies

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INGREDIENTS:

• 2 oz of Chai Loose Tea Blend (or about 28 tea bags) ORDER
• 2 cups of water
• 3 cups of sugar
• 1/2 cup white grape juice
• 1/2 cup red grape juice
• 2 oz pectin

Boil 2 oz of tea in the 2 cups water. Bring to a boil then remove from heat. Let stand for 5 min. Remove tea bags or strain loose tea leaves out if needed. Place tea in a preserving pan or suitable saucepan. Add the juices and pectin. Boil hard for 1 minute. Add the sugar and stir well. Boil mixture hard 1 minute more. Remove from heat.

Test for setting - it should make a soft jelly, not a thick jam. Do this by placing a teaspoonful of the hot mixture on a saucer. Leave it to cool: the surface should wrinkle when pushed with a finger. If it is still runny, return the pan to the heat and continue boiling and testing until the jelly sets.

Ladle the jelly into sterilized glass jars and seal with waxed paper circles and cellophane lids secured with rubber bands. Decorate the tops of the jars with circles of fabric held in place with lengths of ribbon.
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INGREDIENTS:

• 2 oz of Peach Loose Tea Blend (about 28 tea bags) ORDER
• 2 cups of water
• 3 cups of sugar
• 1/2 cup white grape juice
• 1/2 cup Peach juice / drink
• 2 oz pectin

Boil 2 oz of tea in the 2 cups water. Bring to a boil then remove from heat. Let stand for 5 min. Remove tea bags or strain loose tea leaves out if needed. Place tea in a preserving pan or suitable saucepan. Add the juices and pectin. Boil hard for 1 minute. Add the sugar and stir well. Boil mixture hard 1 minute more. Remove from heat.

Test for setting - it should make a soft jelly, not a thick jam. Do this by placing a teaspoonful of the hot mixture on a saucer. Leave it to cool: the surface should wrinkle when pushed with a finger. If it is still runny, return the pan to the heat and continue boiling and testing until the jelly sets.

Ladle the jelly into sterilized glass jars and seal with waxed paper circles and cellophane lids secured with rubber bands. Decorate the tops of the jars with circles of fabric held in place with lengths of ribbon.
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INGREDIENTS:

• 2 oz of Rosebud Loose Tea Blend ORDER
• 2 cups of water
• 3 cups of sugar
• 1/2 cup white grape juice
• 1/2 cup red grape juice
• 2 oz pectin

Boil 2 oz of tea in the 2 cups water. Bring to a boil then remove from heat. Let stand for 5 min. Remove tea bags or strain loose tea leaves out if needed. Place tea in a preserving pan or suitable saucepan. Add the juices and pectin. Boil hard for 1 minute. Add the sugar and stir well. Boil mixture hard 1 minute more. Remove from heat.

Test for setting - it should make a soft jelly, not a thick jam. Do this by placing a teaspoonful of the hot mixture on a saucer. Leave it to cool: the surface should wrinkle when pushed with a finger. If it is still runny, return the pan to the heat and continue boiling and testing until the jelly sets.

Ladle the jelly into sterilized glass jars and seal with waxed paper circles and cellophane lids secured with rubber bands. Decorate the tops of the jars with circles of fabric held in place with lengths of ribbon.
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INGREDIENTS:

• 1 Stash Wild Blackcurrant Tea bag ORDER
• 1 Cup of non-sweet apple sauce

In a small bowl, combine 1 cup of Apple sauce and the contents of 1 Stash Tea bag. Mix well with a spoon and let stand one minute. Remix and serve.
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INGREDIENTS:

• 1 1/4 cup all-purpose flour
• 1 1/4 cup powdered sugar
• 3/4 cup softened butter
• 1 pkg. ( 8oz ) cream cheese
• 1 cup granulated sugar
• 1 cup flaked coconut
• 2 eggs
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 Tbs. water
• 12 Stash Wild Blackcurrant tea bags ORDER

Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 x 9 inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.

Filling:

Combine 1 cup granulated sugar, coconut and cream cheese. Blend well. Beat in eggs, 2 Tbs. of flour, 1/2 tsp. baking powder, salt, contents of 10 Stash Wild Blackcurrant tea bags and 2 Tbs. melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 minutes or until set.

Frosting:

Mix 1 cup powdered sugar, 1 Tbs. soft butter, 1 Tbs. water and the contents of 2 Stash Wild Blackcurrant tea bags until smooth. Spread over the filled crust while still warm. Let cool
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INGREDIENTS:

• 3/4 cup superfine sugar
• 3/4 cup butter
• 3 eggs
• 1 1/2 cup self-rising flour
• 2 1/2 pints vanilla ice cream
• 2 1/2 cups heavy cream
• 4 Stash Wild Blackcurrant tea bags ORDER
• 2 cups fresh currants

Combine the butter and sugar together and add the flour, the contents of two Stash Wild Blackcurrant tea bags, then the eggs. Pour the mixture into a greased baking pan. Bake for 20 to 25 minutes, or until done. Turn out onto a wire rack to cool. When cool, carefully split cake horizontally into two equal halves. Place the bottom half of the cake back into the pan. Spread ice cream on and place top half of cake on top. Place the pan in the freezer for 3 to 4 hours. Remove cake from freezer and pan. Mix the contents of 2 Stash Wild Blackcurrant tea bags into cream. Quickly spread a layer a whipped cream all over the cake, leaving a rough finish. Place the cake back into the freezer until about ten minutes before serving. Decorate the cake with Fresh currants.
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INGREDIENTS:

• 5 Stash Wild Blackcurrant tea bags ORDER
• 1 8 oz container of cream cheese

In a small bowl, combine the contents of 5 Wild Blackcurrant tea Bags to the 8 oz of cream cheese. Mix well.
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INGREDIENTS:

• 8 Stash Wild Blackcurrant tea bags ORDER
• 2 Tbs. butter
• 2 Tbs. brown sugar
• 1/2 cup water

In a sauce pan, combine water, butter and brown sugar. Bring to a boil. Add the contents of 8 Stash Tea Wild Blackcurrant tea bags. Mix well. Simmer for 2 minutes. Spoon over ice cream or create your own dessert pasta by mixing the sauce into your favorite pasta and top with your favorite fruits.
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INGREDIENTS:

• 1 Stash Wild Raspberry Tea bag ORDER
• 1 Cup of non-sweet Apple sauce

In a small bowl, combine 1 cup of Apple sauce and the contents of 1 Stash Tea bag. Mix well with a spoon and let stand one minute. Re-mix and serve.
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INGREDIENTS:

• 3/4 cup superfine sugar
• 3/4 cup butter
• 3 eggs
• 1 1/2 cup self-rising flour
• 2 1/2 pints Raspberry Ice Cream
• 2 1/2 cups heavy cream
• 4 Stash Wild Raspberry tea bags ORDER
• 2 cups fresh Raspberries

Combine the butter and sugar together and add the flour, the contents of two Stash Wild Raspberry tea bags, then the eggs. Pour the mixture into a greased baking pan. Bake for 20 to 25 minutes, or until done. Turn out onto a wire rack to cool. When cool, carefully split cake horizontally into two equal halves. Place the bottom half of the cake back into the pan. Spread Ice Cream on and place top half of cake on top. Place the pan in the freezer for 3 to 4 hours. Remove cake from freezer and pan. Mix the contents of 2 Stash Wild Raspberry tea bags into cream. Quickly spread a layer a whipped cream all over the cake, leaving a rough finish. Place the cake back into the freezer until about ten minutes before serving. Decorate the cake with Fresh Raspberries.
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INGREDIENTS:

• 5 Stash Wild Raspberry Tea Bags ORDER
• 1 8 oz container of cream cheese

In a small bowl, combine the contents of 5 Wild Raspberry Tea Bags to the 8 oz of cream cheese. Mix well.
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INGREDIENTS:

• 8 Stash Wild Raspberry tea bags ORDER
• 2 Tbs. Butter
• 2 Tbs. Brown Sugar
• 1/2 cup water

In a sauce pan, combine water, butter and brown sugar. Bring to a boil. Add the contents of 8 Stash Tea Wild Raspberry tea bags. Mix well. Simmer for 2 minutes. Spoon over ice cream or create your own dessert pasta by mixing the sauce into your favorite pasta and top with your favorite fruits.
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INGREDIENTS:

• 1 medium size Pork Loin ( scored )
• 1 cup corn syrup
• 1/3 cup brown sugar
• 1/2 cup water
• 4 Stash Tea Wild Raspberry tea bags ORDER

Preheat oven to 350 degrees.

Wild Raspberry Syrup:

In a sauce pan combine corn syrup and brown sugar. Mix well. Let simmer 1 minute. Place the 4 Wild Raspberry tea bags in a tea cup and pour a 1/2 cup of boiling water in. Let steep for 4 minutes. Remove tea bags and add liquid to sauce pan. Bring the sauce to a boil. Let cool

Glazed Pork Loin:

Pour mixture over Pork Loin and bake for 2 1/2 hours or until syrup is evaporated and Pork Loin is glazed and cooked thoroughly.

Below is a list of other ways to use our Wild Raspberry Syrup:

• Over pancakes or waffles
• Ice cream topping
• Light spread on toast
• Cake or cupcake glaze
• Top over fresh sliced fruit