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2013 Recipes from the Tour with the Masters!
MINT LEMON TEA
3 green tea bags
1 quart water
1 bunch fresh mint
¼ cup sugar
½ large lemon, sliced into ¼ inch slice
¼ cup lemon juice
Directions: Mix tea bags and one quart water into a glass jar. Place a lid on top and let sit out in the sun all day. Three hours before nightfall tie up a small bunch of fresh washed spearmint and place it in with the tea. (Leaving it in the tea all day would most likely make the mint too overpowering).
While waiting for the tea, mix ¼ cup of sugar with a cup of water and boil just until sugar dissolves. Remove the mint and add sugar water to the tea along with ¼ cup of lemon juice and lemon slices. Adjust to taste. Let mixture cool and serve over i
CUCUMBER ROUNDS IN SWEET CHILI DRESSING
10 cucumbers unpeeled, very thinly sliced (don’t use cukes that are too large and seedy)
4 onions very thinly sliced
1 ¼ cups rice vinegar
1 ¼ cups sweet chili sauce (look for it in the Asian section of grocery stores)
3 1/3 Tablespoons of Sesame Oil
2 ½ teaspoons of sugar
2 ½ teaspoons of granulated garlic (not garlic salt)
Salt to taste.
To make the dressing whisk together the rice vinegar, chili sauce, sesame oil, sugar, garlic and salt.
Place sliced cucumbers and onions in a bowl. Pour dressing over it and toss to coat. Cover and let marinate at least one hour or overnight.
It should make approximately 20 cups of salad.
Mix these dry ingredients together into a large mixing bowl:
2 cups flour
2 tsps baking powder
1 tsp baking soda
½ tsp salt
2 tsps cinnamon
½ tsp ginger
½ tsp cloves
½ tsp nutmeg
In another bowl mix together:
1 cup applesauce
2 cups sugar
2 cups shredded and squeezed very dry
Blend both bowls together. Pour into a greased and floured 12 x 18 inch pan or two 9 x 13 inch pans.
Bake in a preheated oven at 350 degrees for 25-30 minutes. Cool completely and cut into squares.
1/3 cup dried hyssop leaves
1 1/3 Tablespoon of vanilla extract
3-4 cinnamon sticks
1 1/3 Tablespoons of cloves
1 Gallon water
Bring the water to a boil. Tie the hyssop, cinnamon and cloves into a cheesecloth bag. Toss the bag into the water, turn off heat and add the vanilla extract. Cover the pot and let steep about 20 minutes. Strain and serve either hot or cold.
HERB TOMATO BREAD
2 Tblsp olive oil
½ cup warm water
½ minced shallot
1 2/3 cup pureed tomato
2 cloves garlic
2 tsp salt
2 T fresh basil
3 ½-4 ½ cups of flour
1 T fresh oregano
1 T fresh thyme
3 ½ tsp sugar
1 egg beaten with 1 T water
1 envelope dry yeast
Heat oil in a medium sized skillet over medium-low heat. Add shallot. Cook until translucent. Add garlic. Do not let it get brown. Mix in basil, thyme and oregano.
Sprinkle sugar and yeast over water. Stir and let stand 10 minutes. Add cooled shallot mixture to yeast. Mix in tomato and salt. Add flour 1 cup at a time and blend until dough is soft and smooth. Knead 5-7 minutes. Grease down and cover. Let rise until double in size. Punch down and let it rise again. It works well to let it rise overnight in the refrigerator if it can’t be finished the first day. Place on a baking sheet or pizza stone.
Place a metal (not glass) cake pan or similar type pan on the bottom of the oven rack. Preheat oven to 475 degrees. When it reaches the correct temperature put the bread in the oven. Pour a cup of water into the hot empty pan and quickly close the oven door. (Careful to not burn yourself!) Steam creates a nice crusty bread. After 10 minutes turn the oven down to 425 degrees and leave bread in about another 30 minutes. Completely cool on a rack.