Monday, July 28, 2008

Nashville Fruit Tea

Fruit Tea is quite a hit in Nashville especially during the "tea season" of honoring brides to be, graduates, etc.

I'm posting a couple of recipes for it, let me know which one works for you.  ~ jan








4 tea bags
1 cup sugar
12 ounces pineapple frozen concentrate
1//4 cup fresh lemon juice
6 ounces orange juice, from frozen concentrate
9 cups water
Directions:

Steep 4 family size tea bags in 1 qt water (get to boiling point). Let stand 5 minutes. Remove bags. Add sugar, lemonade, orange juice, and water. Makes 1 gal.

Note:  I made this and it tastes EXACTLY like HRH Dumplin Fruit Tea.  - be sure and steep the tea bags in 1 quart of water - Then ADD AN ADDITIONAL 9 CUPS OF WATER when you mix it all together.  It keeps several days in the fridge - it's a great recipe!  I'm going to make it with Splenda next time to cut down the calories.

~ jan

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FRUIT TEA

3 cups boiling water

3 family-size tea bags

1 cup sugar (less if you do not like it as sweet)

4 cups cold water

1 cup orange juice

1 cup pineapple juice

1/4 cup lemon juice

Pour 3 cups of boiling water over tea bags. Cover and steep five minutes. Remove and discard tea bags.

Stir in sugar until dissolved. Stir in four cups cold water and juices. Serve over ice.

Makes 2 quarts, about 10 servings.




Saturday, July 12, 2008

Watermelonade

You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. You'll want a pitcher of it in the refrigerator all summer.

Active time: 30 min Start to finish: 30 min

Servings: Makes 1 gallon (serves 16)

WATERMELONADE

Ingredients

1 (12-lb) watermelon (preferably seedless)
1/4 cup sugar, divided
4 tsp fresh lemon juice, divided
16 cups ice cubes, divided

Garnish: lemon slices; mint sprigs

Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice.

Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Drink will separate; re-blend before serving.

Friday, July 11, 2008

Giant Chocolate Chip Cookies

cook

For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping
onto baking sheet.

Ingredients

Makes 16

  • 2 cups all-purpose flour , spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag (12 ounces) chocolate chips

Directions

  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
  3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
  4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
  5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 2 days.

Source:  Martha Stewart

Monday, July 7, 2008

Miss Daisy's State Fair Prize Winning Old-Fashioned Peach Cobbler

Miss Daisy's Tea Room was a fixture in Franklin, Tennessee for years. This is one of her recipes. It was a state fair prize winning recipe, and is the best peach cobbler, EVER. It has a top lattice crust, and you poke strips of dough down into the peaches to making dumplings. We've made it for years. ~ jan Filling: 8 or 9 peaches, peeled and slices 1/2 cup water 1-1/2 cups sugar 2 tablespoons self-rising flour pinch of salt 1/2 cup unsalted butter, melted Cook peaches briefly in water until bubbly and tender. In separate bowl, mix flour salt and sugar, whisk to combine. Add to cooked peaches and tir. Then add melted butter. Pastry for Cobbler: 1 cup self-rising flour 1/2 teaspoon salt 1/3 cup shortening 4 tablespoons sweet milk or enough to make a stiff dough (I use fat free half and half) Blend flour, salt and shortening to coarse meal texture. Add milk. Roll thinl into oblong shape on floured surface. (I pulse this on and off to blend in the cuisinart, then add milk and stir, works great and it's eay). Using a pizza cutter, and a ruler to guide you, cut the dough into long strips. Take almost half the strips, and cut them into small pieces, about 1-2 inches long. Pour half the peaches in a 8x12 pan, push the cut dough pieces into the peach liquid, then add the rest of the peaches, and make a lattice top with the remaining dough. If you have leftover dough, you can poke more of it between the lattice top into the cobbler. Sprinkle with sugar, and bake in 350 oven 45-55 minutes or until top is golden brown and peaches are bubbly.