Author: Michelle Jones, editor of BetterBudgeting.com
Original Source: Michelle's Meals on a Budget
Ingredients:
8-10 tea bags, any kind you like
Small pot of water, with a lid that fits well
1 cup of sugar (We use Splenda for sugar-free tea, it's delicious!)
1 gallon-sized pitcher (or a big pickle jar)
Directions:
Add sugar to water and bring to a boil over medium-high heat.
It doesn't matter how much water you boil; just make sure it gets really hot and bubbly. If you remembered to put the sugar in already, you're doing great. Now get your tea bags ready so that when the water comes to a boil you can just toss them in.
As soon as you get the tea bags in, the water may act like it's about to boil over. I usually just add the tea bags in with one hand, and then take the pot off the stove with the other. That way the hot bubbles have a chance to stir the tea up a bit, getting them off to a good brewing start.
Cover the pot and let the tea steep for as long as possible. It will be good in 20 minutes, but even better in an hour or two. Then pour the tea syrup (that's what it's actually called when made this way) into your gallon-sized pitcher and fill with water, making sure to gently squeeze the tea bags to get as much tea as possible into the water.
Well that's it, your Southern Sweet Tea is ready! Just pour into a glass (pretty canning jars are a southern favorite) filled with ice and serve. Some people will keep this in the fridge for several days, but unlike unsweetened tea, it's really only good for about 2 days. After that, it's time to make a fresh batch!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, June 22, 2008
Friday, May 23, 2008
Apple Butter Recipe
Author: Renee Van Hoy
Original Source: Apples and Honey: A Honey of a Tea Party
Apple butter is a real treat for the Fall. It takes a little time to make, but it is so worthwhile! Not only can you serve it for tea and breakfast, but you will have extra for gifts or for making Apple Butter Tartlets. This recipe takes about 2 hours from start to finish, which is much shorter than the cooking time called for in most apple butter recipes. I think you'll be very happy with the delicious result.
List of Ingredients
3 and 1/2 pounds apples, mixed sweet and tart apples
2 cups apple juice
2 and 1/2 to 3 cups dark brown sugar
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
zest and juice of 1 lemon
6 half pint canning jars, lids, and a water processor, if preserving.
Instructions
Peel, core and quarter the apples. Place them in a large Dutch oven with the apple juice. Bring to a boil and simmer until the apples are soft and can be pierced with a fork. Since you are using a mixture of apples, some may cook faster than others, so you may need to remove them to keep them from disintegrating into the juice.
Remove the apples with a slotted spoon and discard the juice. Process the apples in two batches in a food processor fitted with a metal blade, until the apples are thick and smooth.
Before returning the apple puree to the pan, measure it into a liquid cup measure. For each cup of puree, add 1/2 cup of dark brown sugar to the pan. You should have 5 to 6 cups of apple puree.
Add the vanilla, cinnamon and nutmeg* to the pan, along with the lemon zest and juice. Be sure the zest is very finely grated.
Cook over the lowest heat setting for about 45 minutes, stirring now and then to prevent sticking. The heat is too high if the butter is bubbling.
The butter is ready when it looks dark and is thick enough to mound up on a spoon.
Pour the butter into clean, hot jars and process in a water bath for 10 minutes. Refrigerate after opening or if not canning.
*Quality ingredients can make a big difference in this recipe. If you can use a whole vanilla bean sliced in half and grate a whole nutmeg, the flavor will be more intense.
Original Source: Apples and Honey: A Honey of a Tea Party
Apple butter is a real treat for the Fall. It takes a little time to make, but it is so worthwhile! Not only can you serve it for tea and breakfast, but you will have extra for gifts or for making Apple Butter Tartlets. This recipe takes about 2 hours from start to finish, which is much shorter than the cooking time called for in most apple butter recipes. I think you'll be very happy with the delicious result.
List of Ingredients
3 and 1/2 pounds apples, mixed sweet and tart apples
2 cups apple juice
2 and 1/2 to 3 cups dark brown sugar
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
zest and juice of 1 lemon
6 half pint canning jars, lids, and a water processor, if preserving.
Instructions
Peel, core and quarter the apples. Place them in a large Dutch oven with the apple juice. Bring to a boil and simmer until the apples are soft and can be pierced with a fork. Since you are using a mixture of apples, some may cook faster than others, so you may need to remove them to keep them from disintegrating into the juice.
Remove the apples with a slotted spoon and discard the juice. Process the apples in two batches in a food processor fitted with a metal blade, until the apples are thick and smooth.
Before returning the apple puree to the pan, measure it into a liquid cup measure. For each cup of puree, add 1/2 cup of dark brown sugar to the pan. You should have 5 to 6 cups of apple puree.
Add the vanilla, cinnamon and nutmeg* to the pan, along with the lemon zest and juice. Be sure the zest is very finely grated.
Cook over the lowest heat setting for about 45 minutes, stirring now and then to prevent sticking. The heat is too high if the butter is bubbling.
The butter is ready when it looks dark and is thick enough to mound up on a spoon.
Pour the butter into clean, hot jars and process in a water bath for 10 minutes. Refrigerate after opening or if not canning.
*Quality ingredients can make a big difference in this recipe. If you can use a whole vanilla bean sliced in half and grate a whole nutmeg, the flavor will be more intense.
Saturday, March 29, 2008
Apricot and Cheese Tea Sandwich
Author: Tea-business-guide.com
Original Source: April Tea Party
Recipe:
½ cup butter, room temperature
2 stalks celery
1 T honey
1 ½ teaspoons fresh thyme
1 tsp. balsamic vinegar
1/8 tsp freshly ground pepper
½ cup walnuts
20 slices white bread
10 dried apricots
¼ cup mayonnaise
2 cups crumbled Stilton cheese or blue cheese
1 cup chopped parsley
In a food processor, chop walnuts, apricots, celery, and thyme. Add butter, honey, vinegar, blue cheese, and pepper. Process until mixture holds together. If more moisture is needed, a little heavy cream may be added until desired consistency is achieved.
Place mixture in a covered container and refrigerate until ready to use. Cut out small rounds from the bread with a 2-inch cookie cutter. Spread each round with the apricot mixture and top with another bread round. Using a small knife, spread a thin layer of mayo around the edge of each sandwich. Then coat the mayonnaise-covered edge with chopped parsley. Place on a holding tray, cover, and refrigerate until time to serve. Makes 20 sandwiches.
Original Source: April Tea Party
Recipe:
½ cup butter, room temperature
2 stalks celery
1 T honey
1 ½ teaspoons fresh thyme
1 tsp. balsamic vinegar
1/8 tsp freshly ground pepper
½ cup walnuts
20 slices white bread
10 dried apricots
¼ cup mayonnaise
2 cups crumbled Stilton cheese or blue cheese
1 cup chopped parsley
In a food processor, chop walnuts, apricots, celery, and thyme. Add butter, honey, vinegar, blue cheese, and pepper. Process until mixture holds together. If more moisture is needed, a little heavy cream may be added until desired consistency is achieved.
Place mixture in a covered container and refrigerate until ready to use. Cut out small rounds from the bread with a 2-inch cookie cutter. Spread each round with the apricot mixture and top with another bread round. Using a small knife, spread a thin layer of mayo around the edge of each sandwich. Then coat the mayonnaise-covered edge with chopped parsley. Place on a holding tray, cover, and refrigerate until time to serve. Makes 20 sandwiches.
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