2 cups water 2 family-size decaffeinated Luzianne tea bags 3/4 cup sugar (to taste) In a small sauce pan, add water, tea bags and sugar. Bring to almost a boil, then remove from heat. Let sit for five to ten minutes. Combine with enough cold water to make 3 quarts or a little more.
PASTRY: 1 cup milk 1/4 cup butter 2 (.25 ounce) packages active dry yeast 2/3 cup warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 2 eggs 1 1/2 teaspoons salt 1/2 teaspoon freshly grated nutmeg 5 1/2 cups all-purpose flour FILLING: 1 cup packed brown sugar 1 tablespoon ground cinnamon 2/3 cup chopped pecans 1/2 cup all-purpose flour 1/2 cup raisins 1/2 cup melted butter FROSTING: 1 cup confectioners’ sugar 1 tablespoon water Scald milk, remove from heat and stir in 1/4 cup of butter....
2 cups apple juice (or cider), plus 1/2 cup apple juice (or cider) 4 large golden delicious or granny smith apples, with (or without) peel, cut 1/2 inch wedges 3 tablespoons cornstarch 1 teaspoon apple pie spice (or cinnamon and allspice) 4 tablespoons sugar (or more to taste) In a medium skillet, combine the 2 cups apple juice and sliced apples. Simmer gently until apples are fork tender but not mushy, turning apples frequently....
The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of 2 hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher. A Pinot Grigio or an un-oaked Chardonnay are the best choices for this recipe....
1 tablespoon extra-virgin olive oil, plus 1 tablespoon 1 pound bulk sweet Italian sausage 4 cloves garlic, cracked and chopped 1 medium onion, finely chopped 1 bay leaf, fresh or dried 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons 1 cup dry white wine 1 cup chicken stock, canned or paper container 1 cup canned pumpkin 1/2 cup (3 turns around the pan) heavy cream...