Pineapple Tea Rings Recipes

SWEDISH TEA RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.

PINEAPPLE TEA RECIPE

Steps:

• Gather the ingredients.
• Put your chopping board onto a clean baking tray to catch any juices that might run off. Set your pineapple on the board. Lay it on its side and cut off the base and the top. Reserve them.
• Set the pineapple to sit on the base. Slice off the peel in strips from top to bottom till you've peeled it all. You can be generous with the flesh you remove so you cut off the eyes as well. Reserve the peels.
• Cut up the fruit, slicing flesh off opposite ends, then repeat with the other sides. Reserve the core.
• Put the top, base, peels, and core into a large pot.
• Add the brown sugar, vanilla extract, cinnamon stick, cloves, and 8 cups of the water.
• In a blender, combine the ginger with 1 cup of the water. Blend on medium until thick and the fibers are broken down, about 30 to 45 seconds. Add the mix into the pot of pineapple peels and rinse out with the remaining 1 cup of water.
• Bring to the boil on medium-high heat, about 12 to 15 minutes.
• Turn down and let simmer for 35 to 40 minutes, tasting at the halfway mark. At that time, press down gently on the skins to break up the flesh and release additional pineapple flavor .
• Turn off the heat and let the juice cool down.
• Once cool, pass through a fine sieve/strainer and discard the solids. You could also pass through a cheesecloth/nut milk bag.
• Decant into bottles and refrigerate. You will see some sediments settle at the bottom.
• When ready to drink, heat up gently or pour on ice.

PINEAPPLE TEA

Steps:

• Mix juice concentrate, lemon juice and sugar in large pitcher until sugar is dissolved.
• Stir in tea. Store covered in refrigerator.

PINEAPPLE TEA RINGS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, combine brown sugar and cinnamon; set aside. In a small saucepan, combine the pineapple, sugar and cornstarch. Cook, uncovered, over medium heat until thickened. Stir in raisins; cool., Punch dough down; turn onto a lightly floured surface. Divide in half. Roll one portion into a 20x12-in. rectangle. Brush with 2 tablespoons melted butter. Spread with 1 cup filling to within 1-in. of edges. Sprinkle with 3 tablespoons brown sugar mixture. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring., With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly, alternating strips towards the inside and outside of the ring. Twist to allow filling to show., Repeat with remaining dough, melted butter and filling. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool., Combine the confectioners' sugar, butter, milk and vanilla; beat until smooth. Drizzle over tea rings. Decorate with cherries and nuts.

PINEAPPLE ICED TEA

Steps:

• In a pot/saucepan, bring the water to a boil.
• Pour the sugar in the water, and stir until dissolved.
• Remove from the heat and add the tea bags. Leave them to steep for about 8-10 minutes.
• Stir in the pineapple juice.
• Place into a pitcher, and allow to cool slightly at room temperature before refrigerating.
• When serving, add ice and enjoy!

PINEAPPLE TEA RECIPE

Steps:

• To make slimming pineapple tea, you can cut and simmer an entire ripe pineapple along with its skin in 2 liters of water, and add 2 cinnamon sticks for flavor. You can also blend it once boiled and add it to water and heat. If you don't want too strong a flavor of the cinnamon in your tea, just put one stick.
• Now, add 4-5 tea bags to the boiling water and allow them to steep for 5 minutes. Remove the tea bags. Stir in 2 teaspoons of sugar to it and let it simmer. In case, you use pineapple juice instead of actual pineapple pieces, you can add the juice in this stage.
• Switch off the gas stove and cover the pineapple tea for 2-3 minutes, allowing the tea flavor to completely seep in. Serve it, if you wish to have it hot. If you prefer to have it cold, refrigerate it for a while.