| Tudor House Tea Recipes |
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Fruit Pizza with Lemon Curd
1 (18 oz.) pkg. refrigerated sugar cookie dough
Cooking Spray
2 tablespoons Tudor House Tea Bumbleberry Creamed Honey
¾ cup Tudor House Tea Lemon Curd
2 cups fresh raspberries
2 cups blueberries
1 cup sliced strawberries
1 plum, sliced
2 teaspoons sugar
Preheat oven to 350°. Press dough into 12 inch pizza pan coated with cooking spray. Bake at 350° for 12 minutes or
until golden brown. Cool completely. Spread honey over crust. Spread Lemon Curd over honey; arrange fruit on top.
Sprinkle sugar over fruit. Cut into 12 wedges. Serve immediately.
Lemon Curd Bars
1 cup butter
2 cups flour
1 cup sugar
½ teaspoon baking soda
1 jar Tudor House Tea Lemon Curd
2/3 cup flaked coconut
½ cup chopped almonds
Preheat oven to 375°. In a large mixing bowl, cream the butter. Add the flour, sugar and baking soda. Mix until the
mixture forms coarse crumbs. Pat 2/3 of the mixture into the bottom of one 9x13 inch pan. Bake at 375° for 10 minutes.
Remove and let cool slightly. Spread the Lemon Curd over the baked layer. To the remaining 1/3 of the crumb mixture
add the coconut and the almonds. Sprinkle over the top of the lemon curd. Lower oven temperature to 350°. Bake bars
for 25 minutes or until lightly browned. Makes 40 squares.
Lemon Curd Angel Food Cake
1 angel food cake
Lemon Curd Cream (recipe below)
Fresh Strawberries, sliced in half
Cut angel food cake into 3 layers. Spread Lemon Curd Cream between all layers and around sides. Garnish with
strawberries on top.
Lemon Pie
½ cup low-fat sweetened condensed milk
½ jar Tudor House Tea Lemon Curd
1-8 oz. container whipped topping
1 graham cracker crust
Blend condensed milk and Lemon Curd, fold in whipped topping. Put into pie crust. Chill for at least 2 hours. Serves 6-
8.
Lemon Curd Cake
1 box lemon cake mix
1-14 oz. can low-fat sweetened condensed milk
½ jar Tudor House Tea Lemon Curd
1 cup whipped topping
4 oz. cream cheese
¼ cup powdered sugar
1 lemon, optional
Bake cake as directed on the box in a 9x13 inch pan. Mix condensed milk and Lemon Curd until smooth. (Heat briefly
in microwave if needed to make pourable.) When cake comes from oven, poke holes on top with a skewer or wooden
spoon handle. Immediately pour condensed milk and Lemon Curd over the cake. Cool. Mix cream cheese with
powdered sugar, then fold in whipped topping and spread over the cake. Garnish with thin slices of lemon if desired.
Lemon Curd Cream
8 oz. cream cheese
¼ cup powdered sugar
½ jar Tudor House Tea Lemon Curd
2 cups whipped topping
Blend cream cheese, powdered sugar and Lemon Curd until smooth. Fold in whipped topping. Serve with Tudor
House Scones, fresh fruit and berries, sweet cinnamon tortilla crisps, graham cracker sticks, gingersnaps or other
plain cookies for dipping.
Lemon Curd Tarts
Pecan Tart Shells:
1 cup flour
½ cup finely chopped pecans
¼ cup sugar
¼ cup butter or margarine, softened
1 egg
Filling: Tudor House Tea Lemon Curd
Heat oven to 375°. In medium bowl, mix flour, pecans and ¼ cup sugar. Stir in ¼ cup butter and 1 egg until crumbly.
Press in bottom and up sides of 24 greased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool
tart shells in pan briefly, remove. Spoon Tudor House Tea Lemon Curd into tart shells. Refrigerate about 1 hour. Store
in refrigerator.
More ideas:
Mix Tudor House Tea Lemon Curd with whipped topping and serve as a mousse or use to top gingerbread.
Spread a layer of Tudor House Tea Lemon Curd on top of your favorite cheesecake recipe after it has cooked and
cooled.
Blueberry-Lemon Cobbler
1 Tudor House Tea Blueberry Lemon Scone Mix
3 tablespoons Tudor House Lemon Curd
1/3 cup sugar
1 tablespoon cornstarch
4 cups fresh blueberries
1/3 cup milk
6 oz. lemon yogurt
2 tablespoons melted butter or margarine
Preheat oven to 400°. Heat Lemon Curd briefly in microwave to soften. In large bowl, stir blueberries and Lemon
Curd together. Pour into ungreased 2 quart casserole. Mix sugar with cornstarch, sprinkle over blueberries in
casserole. Mix milk, yogurt and butter in large bowl, add Scone Mix and stir gently. Drop dough by spoonfuls over
blueberry mixture. Bake uncovered 25-30 minutes or until top is golden brown. Serve with vanilla ice cream.
Chocolate Earl Grey (or Jasmine) Truffles
2/3 cup heavy cream
2 T. unsalted butter, softened
2 T. Organic Earl Grey or Organic Jasmine Pearl Tea
6 oz. fine quality bittersweet or semi-sweet chocolate chips
1 cup unsweetened Dutch Processed cocoa powder (for Earl Grey Truffles)
1 cup powdered sugar (for Jasmine Truffles)
1 T. ground Organic Earl Grey or Organic Jasmine Pearl Tea (I use a rolling pin to pulverize the tea in a baggie, or if
you have a spice grinder, small food processor or mortar and pestle, use that)
Bring cream and butter to a boil and stir in tea. Remove from heat and let steep, covered, for 10 minutes. Reheat just
to boiling point, then pour cream through strainer onto chocolate chips in bowl, pressing on and then discarding tea.
Stir until chocolate is melted and smooth. Pour into glass pie plate or other shallow dish. Refrigerate for 2 hours. Mix
the ground tea with the cocoa or powdered sugar in a small bowl. Using your "One Cup of Perfect Tea" measuring
teaspoon, scrape across chilled chocolate to make a ball. Quickly roll the small ball of chocolate in your hands, then
drop into small bowl , turn to coat. (Messy, but fun!) Transfer to airtight container, separate layers with waxed paper.
Sprinkle some more loose tea in container to scent the truffles. Store in refrigerator. Can be made 1 week ahead and
chilled or 1 month ahead and frozen in airtight container. Makes approx. 30 truffles.
Low Fat Pumpkin-Ginger Bars
1 Tudor House Tea Pumpkin Ginger Scone Mix
2 eggs
6 oz. vanilla yogurt, lowfat
¼ cup vegetable oil
1/3 cup brown sugar
¼ cup chopped nuts (optional)
¼ cup white chocolate chips (optional)
Empty mix into large bowl, stir in brown sugar. Make well in center, stir eggs, yogurt and oil into mix just until blended.
Stir in nuts and chips, if using. Spread evenly in 9” x 13” baking pan sprayed with nonstick baking spray. Bake at 350°
for 20 minutes. Do not over bake. Cool in pan, cut into 20 bars. Serve as is, or with a scoop of frozen yogurt on top or
frost with your favorite cream cheese frosting. Without nuts & chips: 111 calories, 3 g. fat. With nuts & chips: 138
calories, 5 g. fat.
Honey Roasted Nuts
3 cups nuts
1/2 cup Tudor House Cinnamon Creamed Honey
2 Tablespoons butter or margarine
Combine all ingredients in glass pie pan or microwave safe dish; mix well. Microwave at HIGH (100%) in 600 to 700
watt microwave oven 4 to 7 minutes or until nuts are toasted, stirring halfway through cooking time. Spread nuts on foil
to cool.
Honey Cream Filled Crescents
4 oz. (1/2 of 8-oz. pkg.) Reduced-Fat Cream Cheese, softened
3 Tbsp. Tudor House Cinnamon Creamed Honey
1/4 cup Sliced Almonds
1 pkg. (8 oz.) Reduced-Fat refrigerated crescent dinner rolls
Dash ground cinnamon
PREHEAT oven to 375°F. Mix cream cheese and honey. Stir in almonds.
UNROLL crescent roll dough; separate into 8 triangles. Spread 1 rounded Tbsp. cream cheese mixture onto each
triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased
baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
BAKE 12 to 14 min. or until golden brown. These go great with Tudor House “Almond Spice” Tea!
Chai Cheesecake (Low Fat, Low Sugar)
6 teaspoons Tudor House Organic Masala Chai Tea
1/2 cup boiling water
2-8 oz. packages reduced-fat cream cheese, softened
1 egg
1/3 cup Tudor House Cinnamon Creamed Honey
1 teaspoon McCormick Chai Spice Blend (optional)
1 9-inch reduced-fat graham cracker crust
Place Chai loose or in filter in cup, pour 1/2 cup boiling water over, steep 5 minutes. Remove filter or strain through
fine strainer. In a large bowl, combine Chai concentrate, cream cheese, honey and additional spices, if using. Blend
well with an electric mixer. Add egg and mix again until blended smooth. Pour into pie crust and bake at 350°F for 40
minutes. Cool in refrigerator approx. 3 hours or overnight.
Honey Citrus Soother
1 cup hot, strong brewed Tudor House Tea
1 Tablespoon Tudor House Cinnamon Creamed Honey
1/3 cup grapefruit juice
Stir honey and grapefruit juice into tea. Reheat briefly in microwave, if needed. Soothes sore throats and coughs.
Some good flavors of Tudor House Tea to try with this are: Sweet Lemon Green Tea, Green Jade, Citron Oolong,
Jamaica Red Bush, Organic Flu Fighter and Sweet Dreams.
Ginger Almond Tea
2 cups ginger ale, regular or diet
2 cups strong brewed Tudor House Almond Spice Tea, sweetened to taste and chilled
1 teaspoon almond extract
Lemon slices
In a pitcher, combine all ingredients. Serve immediately over ice with lemon slice. Makes 4 servings. Can be
doubled.
Rhubarb Tea Punch
4 brewed cups of your favorite Tudor House Tea (experiment!)
4 cups rhubarb, cut into ½ inch pieces
1 lemon, cut into sections
¼ cup sugar, or to taste
Combine tea, rhubarb, lemon and sugar. Cook until rhubarb is tender. Strain and cool. Serve in glasses over ice.
Makes 4-6 servings.
Green Tea Ginger Shake
3 cups brewed Tudor House Green Jade Green Tea, chilled
2 cups vanilla frozen yogurt
½ teaspoon ground ginger
Mix tea, frozen yogurt and ginger in blender. Serve in your favorite glasses. Makes 6 servings.
Citrus Cooler
3 cups of strong brewed Tudor House Citron Oolong Tea, chilled
6 tablespoons frozen orange juice concentrate
¾ cup orange sherbet
Mix tea, frozen orange juice and sherbet in blender. Serve in your favorite glasses. Makes 6 servings.
Tudor House Tea “Fruit Punch”
3 heaping tablespoons Red Berries Tea
3 heaping tablespoons Fruit Mélange Tea
Place teas in Pot & Pitcher size paper filter. Hold filter in 2 quart pitcher while pouring 2 quarts boiling water over tea in
filter. Place lid on pitcher to hold filter, infuse for 5 minutes. Remove filter with tea. Sweeten to taste with simple
syrup, Splenda or honey, chill. You can cold-infuse the same tea in the filter again by placing it in a second pitcher of
cold water in the refrigerator for 24 hours, then sweeten and enjoy two pitchers of iced tea from one bag!
Simple syrup: Combine 1 cup water and 1 cup sugar in saucepan, bring to a boil. Boil for 3 minutes, cool. Store in
covered container in refrigerator.
Chai Latté (Sugar-free, Fat-free)
4-5 tablespoons Tudor House Tea Organic Masala Chai
¼ cup (or to taste) Tudor House Tea Cinnamon Creamed Honey
1/3 cup (or to taste) fat-free half & half (or milk of your choice)
Put tea in Pot & Pitcher size paper tea filter, place in 2 quart pitcher, pour in boiling water almost to top, infuse for 7-10
minutes. Gently press on bag with spoon to squeeze out water, discard bag of tea. Stir in honey and half & half or
milk, chill. Serve over crushed ice. Also good hot.
Holiday Chai
Brew a strong cup of Organic Masala Chai, sweeten to taste with Tudor House Tea Cinnamon Creamed Honey, and
add a splash of eggnog. (You can warm the eggnog in the microwave first so as not to cool the tea.) Also good in the
evening with a little spiced rum added!
Hot Tea Toddy
1 tsp. Tudor House Tea Cinnamon Honey, or to taste
Lemon slice (optional)
1 cup hot Tudor House Tea (Try Citron Oolong, Victorian Vanilla, Masala Chai or Rooibos Riviera)
1-1/2 oz. rum or brandy
Stir together and enjoy! Also try Almond Spice Tea with Amaretto.
Apple Spice Plus
Brew 1 large mug Apple Spice Tea, using half boiling water and half hot cider or apple juice.
Mulled Tea Punch
5 cups water
1/3 cup sugar
1 cinnamon stick
8 whole cloves (or in place of cinnamon stick & cloves: 2 Tablespoons mulling spices)
1/3 cup Tudor House Tea Cinnamon Honey
8 teaspoons Almond Spice Tea (loose or in filter)
1 cup cider or apple juice
Bring first four ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Boil 6 minutes. Remove
from heat. Stir in honey, add tea. Cover and let steep for 5-7 minutes. Strain or remove tea. Add cider to punch. (Can
be prepared 1 day ahead. Cover and refrigerate. Warm before continuing.) Using slotted spoon, remove whole
spices. Serve hot. Makes about 6 cups.
Green Tea Mojito
4 heaping Tablespoons Sweet Lemon Green Tea in a Pot & Pitcher size paper filter
Just under boiling water to fill a 2-quart pitcher (not glass, hot water may shatter)
Juice of 1/2 lemon
Handful (1/2 cup or so) of fresh mint leaves
Place mint in bottom of pitcher. Brew tea in bag in pitcher for 4-5 minutes, remove. Add lemon juice. Sweeten to taste
with your preferred sweetener. (Simple Syrup works well.) Add 2 ounces white rum, if desired, or enjoy as is. Pour
over ice in glass.
Red Berries Sparkling Punch
(non-alcoholic, sugar-free)
3 tablespoons Red Berries herbal tea
1 cup boiling water
1 tablespoon Tudor House Tea Bumbleberry Honey
1 quart plain sparkling water
Brew tea in water 5 minutes. Remove tea. Stir in honey. Let cool. Place 2 tablespoons tea in a champagne flute and fill
with sparkling water. Makes 8 servings, 8 calories per serving.
Jasmine Bellini
3 T. concentrated Tudor House Jasmine Pearl Tea
3 T. orange juice
Champagne
Orange slice halves
To make concentrated tea: Steep 2 t. Jasmine Pearl Tea in ½ cup (4 oz.) just-below-boiling water for 3 minutes, chill.
Place 3 T. concentrated tea and then 3 T. orange juice in bottom of flute or favorite stemware. Fill the rest of the glass
with champagne. Garnish with half orange slice. For a non-alcoholic Bellini, use sparkling water or sparkling white
grape juice.
Lemon Drop
4 ice cubes
3 oz. chilled, strongly brewed Tudor House Sweet Lemon Green Tea
1 oz. vodka, chilled
1 oz. limoncello, chilled
4 t. lemon juice
3 oz. chilled club soda
2 lemon slices for garnish
Put ice cubes, Sweet Lemon Green Tea, vodka and limoncello in a chilled pitcher. Gently swirl to blend. Add lemon
juice, let mixture chill for 2 minutes. Strain into 2 glasses. Top off with club soda and stir just to mix. Garnish with
lemon slice. Serves 2.
Cherry Blossom
12 ice cubes
3 oz. strongly brewed Tudor House Kyoto Cherry Rose Green Tea, chilled
1 cup chilled pomegranate juice
3 oz. gin
1 T. amaretto
Maraschino cherries, lemon or orange wedges for garnish, on skewer or pick
Put 4 of the ice cubes, the Kyoto Cherry Rose Green Tea, pomegranate juice, gin and amaretto into a cocktail shaker
and shake vigorously for 1 minute. Divide remaining ice cubes between 2 glasses. Strain cocktail into glasses,
garnish with fruit. Serves 2.
Jamaica Red Martini
4 oz. vodka
4 oz. strongly brewed Tudor House Jamaica Red Bush Tea, chilled
Combine in a martini shaker with ice and shake until chilled. Strain into glasses rimmed with lime juice and sugar.
Serves 2.
Easy Tea-Infused Vodka
1 liter vodka
½ cup loose leaf tea
Pour vodka into large pitcher. Add tea in our Pot and Pitcher-Sized Paper Tea Filter. Let steep for 30 minutes or longer,
to taste. Remove tea. If desired, add a drop of food coloring for color. Mix in your favorite martinis. Store in refrigerator
for several months. Some good flavors of Tudor House Tea to use for infusing are: Organic Peach Blossom White,
Organic Romantic Rose, Organic Jasmine Pearl, Sweet Lemon Green Tea, Kyoto Cherry Rose, Mango Mist, Organic
Citron Oolong, Organic Fruit Mélange, Red Berries and Organic Jamaica Red Bush. Yum!
1 (18 oz.) pkg. refrigerated sugar cookie dough
Cooking Spray
2 tablespoons Tudor House Tea Bumbleberry Creamed Honey
¾ cup Tudor House Tea Lemon Curd
2 cups fresh raspberries
2 cups blueberries
1 cup sliced strawberries
1 plum, sliced
2 teaspoons sugar
Preheat oven to 350°. Press dough into 12 inch pizza pan coated with cooking spray. Bake at 350° for 12 minutes or
until golden brown. Cool completely. Spread honey over crust. Spread Lemon Curd over honey; arrange fruit on top.
Sprinkle sugar over fruit. Cut into 12 wedges. Serve immediately.
Lemon Curd Bars
1 cup butter
2 cups flour
1 cup sugar
½ teaspoon baking soda
1 jar Tudor House Tea Lemon Curd
2/3 cup flaked coconut
½ cup chopped almonds
Preheat oven to 375°. In a large mixing bowl, cream the butter. Add the flour, sugar and baking soda. Mix until the
mixture forms coarse crumbs. Pat 2/3 of the mixture into the bottom of one 9x13 inch pan. Bake at 375° for 10 minutes.
Remove and let cool slightly. Spread the Lemon Curd over the baked layer. To the remaining 1/3 of the crumb mixture
add the coconut and the almonds. Sprinkle over the top of the lemon curd. Lower oven temperature to 350°. Bake bars
for 25 minutes or until lightly browned. Makes 40 squares.
Lemon Curd Angel Food Cake
1 angel food cake
Lemon Curd Cream (recipe below)
Fresh Strawberries, sliced in half
Cut angel food cake into 3 layers. Spread Lemon Curd Cream between all layers and around sides. Garnish with
strawberries on top.
Lemon Pie
½ cup low-fat sweetened condensed milk
½ jar Tudor House Tea Lemon Curd
1-8 oz. container whipped topping
1 graham cracker crust
Blend condensed milk and Lemon Curd, fold in whipped topping. Put into pie crust. Chill for at least 2 hours. Serves 6-
8.
Lemon Curd Cake
1 box lemon cake mix
1-14 oz. can low-fat sweetened condensed milk
½ jar Tudor House Tea Lemon Curd
1 cup whipped topping
4 oz. cream cheese
¼ cup powdered sugar
1 lemon, optional
Bake cake as directed on the box in a 9x13 inch pan. Mix condensed milk and Lemon Curd until smooth. (Heat briefly
in microwave if needed to make pourable.) When cake comes from oven, poke holes on top with a skewer or wooden
spoon handle. Immediately pour condensed milk and Lemon Curd over the cake. Cool. Mix cream cheese with
powdered sugar, then fold in whipped topping and spread over the cake. Garnish with thin slices of lemon if desired.
Lemon Curd Cream
8 oz. cream cheese
¼ cup powdered sugar
½ jar Tudor House Tea Lemon Curd
2 cups whipped topping
Blend cream cheese, powdered sugar and Lemon Curd until smooth. Fold in whipped topping. Serve with Tudor
House Scones, fresh fruit and berries, sweet cinnamon tortilla crisps, graham cracker sticks, gingersnaps or other
plain cookies for dipping.
Lemon Curd Tarts
Pecan Tart Shells:
1 cup flour
½ cup finely chopped pecans
¼ cup sugar
¼ cup butter or margarine, softened
1 egg
Filling: Tudor House Tea Lemon Curd
Heat oven to 375°. In medium bowl, mix flour, pecans and ¼ cup sugar. Stir in ¼ cup butter and 1 egg until crumbly.
Press in bottom and up sides of 24 greased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool
tart shells in pan briefly, remove. Spoon Tudor House Tea Lemon Curd into tart shells. Refrigerate about 1 hour. Store
in refrigerator.
More ideas:
Mix Tudor House Tea Lemon Curd with whipped topping and serve as a mousse or use to top gingerbread.
Spread a layer of Tudor House Tea Lemon Curd on top of your favorite cheesecake recipe after it has cooked and
cooled.
Blueberry-Lemon Cobbler
1 Tudor House Tea Blueberry Lemon Scone Mix
3 tablespoons Tudor House Lemon Curd
1/3 cup sugar
1 tablespoon cornstarch
4 cups fresh blueberries
1/3 cup milk
6 oz. lemon yogurt
2 tablespoons melted butter or margarine
Preheat oven to 400°. Heat Lemon Curd briefly in microwave to soften. In large bowl, stir blueberries and Lemon
Curd together. Pour into ungreased 2 quart casserole. Mix sugar with cornstarch, sprinkle over blueberries in
casserole. Mix milk, yogurt and butter in large bowl, add Scone Mix and stir gently. Drop dough by spoonfuls over
blueberry mixture. Bake uncovered 25-30 minutes or until top is golden brown. Serve with vanilla ice cream.
Chocolate Earl Grey (or Jasmine) Truffles
2/3 cup heavy cream
2 T. unsalted butter, softened
2 T. Organic Earl Grey or Organic Jasmine Pearl Tea
6 oz. fine quality bittersweet or semi-sweet chocolate chips
1 cup unsweetened Dutch Processed cocoa powder (for Earl Grey Truffles)
1 cup powdered sugar (for Jasmine Truffles)
1 T. ground Organic Earl Grey or Organic Jasmine Pearl Tea (I use a rolling pin to pulverize the tea in a baggie, or if
you have a spice grinder, small food processor or mortar and pestle, use that)
Bring cream and butter to a boil and stir in tea. Remove from heat and let steep, covered, for 10 minutes. Reheat just
to boiling point, then pour cream through strainer onto chocolate chips in bowl, pressing on and then discarding tea.
Stir until chocolate is melted and smooth. Pour into glass pie plate or other shallow dish. Refrigerate for 2 hours. Mix
the ground tea with the cocoa or powdered sugar in a small bowl. Using your "One Cup of Perfect Tea" measuring
teaspoon, scrape across chilled chocolate to make a ball. Quickly roll the small ball of chocolate in your hands, then
drop into small bowl , turn to coat. (Messy, but fun!) Transfer to airtight container, separate layers with waxed paper.
Sprinkle some more loose tea in container to scent the truffles. Store in refrigerator. Can be made 1 week ahead and
chilled or 1 month ahead and frozen in airtight container. Makes approx. 30 truffles.
Low Fat Pumpkin-Ginger Bars
1 Tudor House Tea Pumpkin Ginger Scone Mix
2 eggs
6 oz. vanilla yogurt, lowfat
¼ cup vegetable oil
1/3 cup brown sugar
¼ cup chopped nuts (optional)
¼ cup white chocolate chips (optional)
Empty mix into large bowl, stir in brown sugar. Make well in center, stir eggs, yogurt and oil into mix just until blended.
Stir in nuts and chips, if using. Spread evenly in 9” x 13” baking pan sprayed with nonstick baking spray. Bake at 350°
for 20 minutes. Do not over bake. Cool in pan, cut into 20 bars. Serve as is, or with a scoop of frozen yogurt on top or
frost with your favorite cream cheese frosting. Without nuts & chips: 111 calories, 3 g. fat. With nuts & chips: 138
calories, 5 g. fat.
Honey Roasted Nuts
3 cups nuts
1/2 cup Tudor House Cinnamon Creamed Honey
2 Tablespoons butter or margarine
Combine all ingredients in glass pie pan or microwave safe dish; mix well. Microwave at HIGH (100%) in 600 to 700
watt microwave oven 4 to 7 minutes or until nuts are toasted, stirring halfway through cooking time. Spread nuts on foil
to cool.
Honey Cream Filled Crescents
4 oz. (1/2 of 8-oz. pkg.) Reduced-Fat Cream Cheese, softened
3 Tbsp. Tudor House Cinnamon Creamed Honey
1/4 cup Sliced Almonds
1 pkg. (8 oz.) Reduced-Fat refrigerated crescent dinner rolls
Dash ground cinnamon
PREHEAT oven to 375°F. Mix cream cheese and honey. Stir in almonds.
UNROLL crescent roll dough; separate into 8 triangles. Spread 1 rounded Tbsp. cream cheese mixture onto each
triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased
baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
BAKE 12 to 14 min. or until golden brown. These go great with Tudor House “Almond Spice” Tea!
Chai Cheesecake (Low Fat, Low Sugar)
6 teaspoons Tudor House Organic Masala Chai Tea
1/2 cup boiling water
2-8 oz. packages reduced-fat cream cheese, softened
1 egg
1/3 cup Tudor House Cinnamon Creamed Honey
1 teaspoon McCormick Chai Spice Blend (optional)
1 9-inch reduced-fat graham cracker crust
Place Chai loose or in filter in cup, pour 1/2 cup boiling water over, steep 5 minutes. Remove filter or strain through
fine strainer. In a large bowl, combine Chai concentrate, cream cheese, honey and additional spices, if using. Blend
well with an electric mixer. Add egg and mix again until blended smooth. Pour into pie crust and bake at 350°F for 40
minutes. Cool in refrigerator approx. 3 hours or overnight.
Honey Citrus Soother
1 cup hot, strong brewed Tudor House Tea
1 Tablespoon Tudor House Cinnamon Creamed Honey
1/3 cup grapefruit juice
Stir honey and grapefruit juice into tea. Reheat briefly in microwave, if needed. Soothes sore throats and coughs.
Some good flavors of Tudor House Tea to try with this are: Sweet Lemon Green Tea, Green Jade, Citron Oolong,
Jamaica Red Bush, Organic Flu Fighter and Sweet Dreams.
Ginger Almond Tea
2 cups ginger ale, regular or diet
2 cups strong brewed Tudor House Almond Spice Tea, sweetened to taste and chilled
1 teaspoon almond extract
Lemon slices
In a pitcher, combine all ingredients. Serve immediately over ice with lemon slice. Makes 4 servings. Can be
doubled.
Rhubarb Tea Punch
4 brewed cups of your favorite Tudor House Tea (experiment!)
4 cups rhubarb, cut into ½ inch pieces
1 lemon, cut into sections
¼ cup sugar, or to taste
Combine tea, rhubarb, lemon and sugar. Cook until rhubarb is tender. Strain and cool. Serve in glasses over ice.
Makes 4-6 servings.
Green Tea Ginger Shake
3 cups brewed Tudor House Green Jade Green Tea, chilled
2 cups vanilla frozen yogurt
½ teaspoon ground ginger
Mix tea, frozen yogurt and ginger in blender. Serve in your favorite glasses. Makes 6 servings.
Citrus Cooler
3 cups of strong brewed Tudor House Citron Oolong Tea, chilled
6 tablespoons frozen orange juice concentrate
¾ cup orange sherbet
Mix tea, frozen orange juice and sherbet in blender. Serve in your favorite glasses. Makes 6 servings.
Tudor House Tea “Fruit Punch”
3 heaping tablespoons Red Berries Tea
3 heaping tablespoons Fruit Mélange Tea
Place teas in Pot & Pitcher size paper filter. Hold filter in 2 quart pitcher while pouring 2 quarts boiling water over tea in
filter. Place lid on pitcher to hold filter, infuse for 5 minutes. Remove filter with tea. Sweeten to taste with simple
syrup, Splenda or honey, chill. You can cold-infuse the same tea in the filter again by placing it in a second pitcher of
cold water in the refrigerator for 24 hours, then sweeten and enjoy two pitchers of iced tea from one bag!
Simple syrup: Combine 1 cup water and 1 cup sugar in saucepan, bring to a boil. Boil for 3 minutes, cool. Store in
covered container in refrigerator.
Chai Latté (Sugar-free, Fat-free)
4-5 tablespoons Tudor House Tea Organic Masala Chai
¼ cup (or to taste) Tudor House Tea Cinnamon Creamed Honey
1/3 cup (or to taste) fat-free half & half (or milk of your choice)
Put tea in Pot & Pitcher size paper tea filter, place in 2 quart pitcher, pour in boiling water almost to top, infuse for 7-10
minutes. Gently press on bag with spoon to squeeze out water, discard bag of tea. Stir in honey and half & half or
milk, chill. Serve over crushed ice. Also good hot.
Holiday Chai
Brew a strong cup of Organic Masala Chai, sweeten to taste with Tudor House Tea Cinnamon Creamed Honey, and
add a splash of eggnog. (You can warm the eggnog in the microwave first so as not to cool the tea.) Also good in the
evening with a little spiced rum added!
Hot Tea Toddy
1 tsp. Tudor House Tea Cinnamon Honey, or to taste
Lemon slice (optional)
1 cup hot Tudor House Tea (Try Citron Oolong, Victorian Vanilla, Masala Chai or Rooibos Riviera)
1-1/2 oz. rum or brandy
Stir together and enjoy! Also try Almond Spice Tea with Amaretto.
Apple Spice Plus
Brew 1 large mug Apple Spice Tea, using half boiling water and half hot cider or apple juice.
Mulled Tea Punch
5 cups water
1/3 cup sugar
1 cinnamon stick
8 whole cloves (or in place of cinnamon stick & cloves: 2 Tablespoons mulling spices)
1/3 cup Tudor House Tea Cinnamon Honey
8 teaspoons Almond Spice Tea (loose or in filter)
1 cup cider or apple juice
Bring first four ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Boil 6 minutes. Remove
from heat. Stir in honey, add tea. Cover and let steep for 5-7 minutes. Strain or remove tea. Add cider to punch. (Can
be prepared 1 day ahead. Cover and refrigerate. Warm before continuing.) Using slotted spoon, remove whole
spices. Serve hot. Makes about 6 cups.
Green Tea Mojito
4 heaping Tablespoons Sweet Lemon Green Tea in a Pot & Pitcher size paper filter
Just under boiling water to fill a 2-quart pitcher (not glass, hot water may shatter)
Juice of 1/2 lemon
Handful (1/2 cup or so) of fresh mint leaves
Place mint in bottom of pitcher. Brew tea in bag in pitcher for 4-5 minutes, remove. Add lemon juice. Sweeten to taste
with your preferred sweetener. (Simple Syrup works well.) Add 2 ounces white rum, if desired, or enjoy as is. Pour
over ice in glass.
Red Berries Sparkling Punch
(non-alcoholic, sugar-free)
3 tablespoons Red Berries herbal tea
1 cup boiling water
1 tablespoon Tudor House Tea Bumbleberry Honey
1 quart plain sparkling water
Brew tea in water 5 minutes. Remove tea. Stir in honey. Let cool. Place 2 tablespoons tea in a champagne flute and fill
with sparkling water. Makes 8 servings, 8 calories per serving.
Jasmine Bellini
3 T. concentrated Tudor House Jasmine Pearl Tea
3 T. orange juice
Champagne
Orange slice halves
To make concentrated tea: Steep 2 t. Jasmine Pearl Tea in ½ cup (4 oz.) just-below-boiling water for 3 minutes, chill.
Place 3 T. concentrated tea and then 3 T. orange juice in bottom of flute or favorite stemware. Fill the rest of the glass
with champagne. Garnish with half orange slice. For a non-alcoholic Bellini, use sparkling water or sparkling white
grape juice.
Lemon Drop
4 ice cubes
3 oz. chilled, strongly brewed Tudor House Sweet Lemon Green Tea
1 oz. vodka, chilled
1 oz. limoncello, chilled
4 t. lemon juice
3 oz. chilled club soda
2 lemon slices for garnish
Put ice cubes, Sweet Lemon Green Tea, vodka and limoncello in a chilled pitcher. Gently swirl to blend. Add lemon
juice, let mixture chill for 2 minutes. Strain into 2 glasses. Top off with club soda and stir just to mix. Garnish with
lemon slice. Serves 2.
Cherry Blossom
12 ice cubes
3 oz. strongly brewed Tudor House Kyoto Cherry Rose Green Tea, chilled
1 cup chilled pomegranate juice
3 oz. gin
1 T. amaretto
Maraschino cherries, lemon or orange wedges for garnish, on skewer or pick
Put 4 of the ice cubes, the Kyoto Cherry Rose Green Tea, pomegranate juice, gin and amaretto into a cocktail shaker
and shake vigorously for 1 minute. Divide remaining ice cubes between 2 glasses. Strain cocktail into glasses,
garnish with fruit. Serves 2.
Jamaica Red Martini
4 oz. vodka
4 oz. strongly brewed Tudor House Jamaica Red Bush Tea, chilled
Combine in a martini shaker with ice and shake until chilled. Strain into glasses rimmed with lime juice and sugar.
Serves 2.
Easy Tea-Infused Vodka
1 liter vodka
½ cup loose leaf tea
Pour vodka into large pitcher. Add tea in our Pot and Pitcher-Sized Paper Tea Filter. Let steep for 30 minutes or longer,
to taste. Remove tea. If desired, add a drop of food coloring for color. Mix in your favorite martinis. Store in refrigerator
for several months. Some good flavors of Tudor House Tea to use for infusing are: Organic Peach Blossom White,
Organic Romantic Rose, Organic Jasmine Pearl, Sweet Lemon Green Tea, Kyoto Cherry Rose, Mango Mist, Organic
Citron Oolong, Organic Fruit Mélange, Red Berries and Organic Jamaica Red Bush. Yum!
Tudor House Tea
230 Glendale Blvd.
Parchment, MI 49004
(269) 629-4896
tudorhousetea@yahoo.com
230 Glendale Blvd.
Parchment, MI 49004
(269) 629-4896
tudorhousetea@yahoo.com
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