Happy Holidays: Southern Style

Sunday, December 26, 2010


I'm writing this blog from my hometown of Tallahassee, FL. I have to say, I've missed a few of the holiday southern comforts.

A pitcher of sweet iced tea was such a welcome sight on the dinner table. 
Here's an easy recipe for this southern staple.

3 Family Size Tea Bags (or 6 One Serving Tea Bags) - Lipton tea works best
2 Cups Sugar
6 Cups Water
4 Cups Ice
Mint Sprigs

Place tea bags into a gallon pitcher. Bring water to a boil and pour into pitcher. Let the tea steep for 3 minutes. Dip tea bags in and out of pitcher while it is steeping to help bring out the flavor. Remove tea bags. Add sugar and stir until dissolved. Pour in ice and stir to cool. To serve, pour sweet tea over ice and add a sprig of mint for garnish.

 I also had a craving for pecan pie (pronounced "pea-can pie") and made a one at my family's request. The recipe is below. Happy baking!
1 Frozen Pre-made Pie Crust
5 Table Spoons Butter
1 Cup Light or Dark Packed Brown Sugar
3/4 Cup Light or Dark Corn Syrup
1/2 Teaspoon Salt
3 Eggs
2 Teaspoons Vanilla Extract
1 Cup Chopped Pecans

Pre-bake the thawed pie crust at 400 degrees for 10-12 minutes until golden brown. Lower oven temperature to 350 degrees.
In a medium saucepan combine the butter, brown sugar, corn syrup, and salt. Bring ingredients to a boil over medium heat stirring constantly and continue boiling for 1 minute. Remove from heat and let cool for 5 minutes. In a separate bowl beat the eggs together. Stir in eggs, vanilla, and chopped pecans to the cooked mixture. Place pie crust on a baking sheet and pour mixture into the pie crust.
Place pie in 350 degree oven on the lower rack and bake for 40-45 minutes. Edges should be golden and the middle should be slightly loose when fully baked. Let cool to room temperature and serve.

Enjoy your sweet iced tea and happy new year!



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