SWEET TEA QUICK PICKLES
Provided by Trisha Yearwood
Categories condiment
Time 1h35m
Yield 3 cups or one 24-ounce mason jar
Number Of Ingredients 9
Steps:
- Place a saucepan over medium-high heat. Pour in the sweet tea, white vinegar, honey, dried chives, celery seeds, salt and brine from the banana peppers (reserve the banana peppers, refrigerated, until ready to serve). Heat until just boiling and the honey has dissolved, about 4 minutes.
- Place the green beans in a heatproof dish or container. Slice the mini cucumbers into 8 spears each and add to the green beans. Pour the hot brine over the vegetables and set aside for at least 20 minutes.
- Allow the pickles to cool completely before serving or storing in an airtight container. Serve with the banana peppers.
MAMIE'S TEACAKES
Provided by Trisha Yearwood
Time 42m
Yield 36 teacakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Grease two large (14-by-16-inch) cookie sheets with shortening.
- Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.
PINEAPPLE SWEET TEA
Provided by Trisha Yearwood
Categories beverage
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Drain the pineapple chunks and reserve the juice. Place the pineapple chunks in 2 silicone ice cube trays and fill the trays with cold water (it's ok if the pineapple floats up). Freeze overnight.
- Pour 2 cups boiling water over the tea bags in a heat-safe measuring cup and let the tea stand for 10 minutes. Into a large pitcher, add the reserved pineapple juice, sugar and 1 cup cold water. Stir to mix slightly. Remove the tea bags from the tea mixture. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 8 cups water to the pitcher and refrigerate until serving.
- When ready to serve, drop the pineapple ice cubes into the tea
SHAVED SWEET TEA ICE
Provided by Trisha Yearwood
Categories dessert
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the tea syrup: Bring the water and sugar to a boil in a small saucepot. Remove from the heat and add the tea bags. Steep for 10 minutes. Remove the tea bags and let the tea syrup cool completely.
- For the shaved ice: In a blender, combine the ice, water, lemon juice, limoncello if using, and all of the tea syrup. Puree until smooth.
- Pour the tea ice into tumblers, and garnish with a lemon wheel and a mint sprig.
SWEET TEA
Steps:
- Fill the teakettle or saucepan with enough water to completely cover the tea bags, about 2 cups. Bring to a boil and remove from the heat. Let the tea stand for 10 minutes. Put the sugar into a gallon pitcher and add 1 cup cold water. Stir to mix slightly. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 13 cups water to fill the pitcher.
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