Lemon Blossom Cream Sauce Over Chicken Linguine
Ingredients Needed:
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
To Prepare:
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.

Lemon Blossom / Garlic Sautéed Mushrooms
Ingredients Needed:
2 Stash Tea Lemon Blossom tea bag contents
4 cups fresh mushrooms
3 cups water
1 Tbs. fresh garlic clove sliced
1 Tbs. butter or magarine
To Prepare:
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.

Lemon Blossom Cheese Cake
Ingredients Needed:
6 Stash Tea Lemon Blossom tea bag contents
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.
To Prepare:
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.

Lemon Blossom and Garlic Mashed Potatoes
Ingredients needed:
3 lbs russet potatoes
6 Stash Tea Lemon Blossom tea bag contents
1 Tbs. finely sliced fresh garlic
1/2 cup butter
2 Tbs. milk
To Prepare:
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.

Lemon Blossom Blaster
Ingredients Needed:
For each 16 oz glass:
2 cups vanilla ice cream
2 Stash Lemon Blossom tea bags
1/4 tsp. lemon juice ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.)
To Serve:
Garnish with lemon wedges

Licorice Spice Dessert
Ingredients Needed:
For each 16 oz glass:
2 cups vanilla ice cream
2 Stash Licorice Spice tea bags
1/4 tsp. cinnamon ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.)
To Serve:
Garnish with whipped cream

Mango Basted Beef Chunk Roast
( Slow Baked )
Ingredients Needed:
1 large beef rump roast (or any other beef roast)
8 oz Mango sauce
To Prepare Mango Sauce: Makes 8 oz
Ingredients needed:
4 Stash Tea Mango Passionfruit tea bags
1 cup corn syrup
1/3 cup brown sugar
1/2 cup water
To Prepare:
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.

Tropical Mango Fruit Salad
Ingredients needed:
4 cups whip cream
10 Stash Tea Mango/ Passionfruit tea bag contents
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
To Prepare:
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.

Mango/ Passionfruit Cheese Cake
Ingredients Needed:
6 Stash Tea Mango / Passionfruit tea bag contents
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.
To Prepare:
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

Mango Fiesta
Ingredients Needed for each 16 oz glass:
2 cups vanilla ice cream
2 Stash Mango Passionfruit tea bags
1/4 tsp. Passionfruit syrup ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.)
To Serve:
Garnish with whipped cream.

Peach Sauce over Pork Loin
Ingredients Needed:
4 large pork loin chops
8 oz Peach sauce
To Prepare Peach Sauce: Makes 8 oz
Ingredients needed:
4 Stash Tea Peach tea bags
1 cup corn syrup
1/3 cup brown sugar
1/2 cup water
To Prepare:
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 )

Peppermint Fields
Ingredients Needed for each 16 oz glass:
2 cups vanilla ice cream
2 Stash Peppermint tea bags
1/4 tsp. vanilla syrup ( optional )
To Prepare:
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

Wild Blackcurrant Bars
Ingredients Needed:
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
2 eggs
1/2 tsp. baking powder
1/4 tsp. salt
1 Tbs. water
12 Stash Wild Blackcurrant tea bags
To Prepare:
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 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.
For 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

Wild Blackcurrant Cake
Ingredients Needed:
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
2 cups fresh currants
To Prepare:
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.

Wild Blackcurrant Yogurt
Ingredients Needed:
2 Stash Wild Blackcurrant Tea Bags
1 16 oz plain yogurt
2 Tbs. honey ( or to taste )
To Prepare:
Open tea bags and mix contents into yogurt. Add honey and mix well. Let stand two minutes.

Wild Blackcurrant Toast
Ingredients Needed:
Sliced Bread
1/2 the contents of a Stash Wild Blackcurrant tea bag
Butter
To Prepare:
Toast a slice of bread, for each slice spread a thin layer of butter or margarine, then sprinkle with Wild Blackcurrant mixture.

Wild Blackcurrant Apple Sauce
Ingredients Needed:
1 Stash Wild Blackcurrant Tea bag.
1 Cup of non-sweet apple sauce
To Prepare:
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.

Wild Blackcurrant Dessert Sauce
Ingredients Needed:
8 Stash Wild Blackcurrant tea bags
2 Tbs. butter
2 Tbs. brown sugar
1/2 cup water
To Prepare:
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.
To Serve:
Spoon over ice cream or create your own dessert pasta by mixing the sauce into your favorite pasta and top with your favorite fruits.

Wild BlackCurrant Escape
Ingredients Needed:
For each 16 oz glass:
2 cups vanilla ice cream
2 Stash Wild Blackcurrant tea bags
1/4 tsp. Blackcurrant syrup ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.)

Wild Blackcurrant Vinaigrette
Ingredients Needed:
8 Stash Wild Blackcurrant Tea Bags
1 cup Balsamic vinegar
1/4 cup water
1/4 cup virgin olive oil
To Prepare:
In a jar combine all ingredients and shake well. Refrigerate. Great over salads or pasta.

Wild Blackcurrant Cream Cheese
Ingredients Needed:
5 Stash Wild Blackcurrant tea bags
1 8 oz container of cream cheese
To Prepare:
In a small bowl, combine the contents of 5 Wild Blackcurrant tea Bags to the 8 oz of cream cheese. Mix well.

Wild Raspberry Dreams
Ingredients needed for each 16 oz glass:
2 cups vanilla ice cream
2 Stash Wild Raspberry tea bags
1/4 tsp. raspberry syrup ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.)

Wild Raspberry Cake
Ingredients Needed:
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
2 cups fresh Raspberries
To Prepare:
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.

Wild Raspberry Yogurt
Ingredients Needed:
2 Stash Wild Raspberry Tea Bags
1 16 oz plain yogurt
2 Tbs. Honey ( or to taste )
To Prepare:
1. Open tea bags and mix contents into yogurt. Add honey and mix well. Let stand two minutes (to allow the herbs to soften).

Wild Raspberry Toast
Ingredients Needed:
Sliced Bread
1/2 the contents of a Stash Wild Raspberry tea bag
Butter
To Prepare:
Toast a slice of bread, for each slice spread a thin layer of butter or margarine, then sprinkle with Wild Raspberry mixture.

Wild Raspberry Apple Sauce
Ingredients Needed:
1 Stash Wild Raspberry Tea bag.
1 Cup of non-sweet Apple sauce
To Prepare:
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.

Wild Raspberry Dessert Sauce
Ingredients Needed:
8 Stash Wild Raspberry tea bags
2 Tbs. Butter
2 Tbs. Brown Sugar
1/2 cup water
To Prepare:
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.
To Serve:
Spoon over ice cream or create your own dessert pasta by mixing the sauce into your favorite pasta and top with your favorite fruits.

Wild Raspberry Vinaigrette
Ingredients Needed:
8 Stash Wild Raspberry Tea Bags
1 cup Balsamic Vinegar
1/4 cup water
1/4 cup Virgin Olive Oil
To Prepare:
In a jar combine all ingredients and shake well. Refrigerate. Great over salads or pasta.

Wild Raspberry Cream Cheese
Ingredients Needed:
5 Stash Wild Raspberry Tea Bags
1 8 oz container of cream cheese
To Prepare:
In a small bowl, combine the contents of 5 Wild Raspberry Tea Bags to the 8 oz of cream cheese. Mix well.

Wild Raspberry Glazed Pork Lion
Ingredients Needed:
1 medium size Pork Lion ( scored )
1 cup corn syrup
1/3 cup brown sugar
1/2 cup water
4 Stash Tea Wild Raspberry tea bags
To Prepare:
Preheat oven to 350 degrees.
To prepare 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
To prepare Glazed Pork Lion
Pour mixture over Pork Lion and bake for 2 1/2 hours or until syrup is evaporated and Pork Lion 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

Wild Raspberry Yogurt Waffles
Ingredients Needed:
8 Stash Wild Raspberry tea bags
1 16 oz plain yogurt
1 Tbs. baking soda
1 tsp. baking powder
2 cups all purpose flour
1/4 cup water
2 eggs
To Prepare:
Open tea bags and mix contents into yogurt. add eggs and water. Mix well. Slowly add all dry ingredients and mix until well blended.
Cook waffles as directed by the manufacture of your waffle iron.