sunday southern sweet tea

What a week I've had since announcing the Euna Mae's retail store! Sam and I have met with bankers, contractors, painters, more contractors, more bankers, and more painters. I've spent loooooong days at my desk ordering products and filling out paperwork. It's all so exciting! I'm humbled and giddy with your response!! Lots to do. Lots to do.

I've hardly cooked much in the last week. Well, I've cooked - but I'm not cooking much of anything new. I resorted on the faithful and comforting chicken and dumplings that I was able to drive to a friend's house who had surgery. And I made a pan of the double chocolate blondies to share as well....and because mama needed a little sweet. {wink} I fixed a quick version of chicken parmesan that I ate on a paper plate at my desk so I could keep working. And I made an EASY flavorful, fall-apart load of carne asada that we forked into flour tortillas with sour cream and fresh avocado. We ate it for two days straight, it was that good. I'll share that one with y'all this week for sure. 

But the one thing I make every. single. week - no matter how busy - is southern sweet tea. I've made a gallon of it every Sunday for as long as I can remember. And I've served it to I-don't-know how many hundreds of people over the last 20 years in ministry. 

A good glass of sweet tea is something we Southerners will drive ten miles out of our way to go get. We'll choose one restaurant over another simply on the merit of which has the better sweet tea. We make it in the sun. We make it on the stove. We drink it in plastic, styrofoam, mason jars, or our favorite SEC stadium cups. I even caught myself telling my 21 year old nephew this weekend that he needed to marry a girl who loved Jesus and made good tea. True.

So when I was steeping and stirring my one millioneth gallon of Sunday southern sweet tea yesterday, I remembered that several of you had asked me how to make it. So here ya go. Happy Monday!

-click here for printable recipe-

SUNDAY SOUTHERN SWEET TEA

{makes one gallon}

10 regular-sized tea bags

1.5 cups of sugar

a one-gallon pitcher

 a bunch of ice

 mint and lemon for garnish, optional

Boil 6-8 cups of water in a tea kettle or on the stovetop in a saucepan. While the water is coming to a boil, scoop 1.5 cups of sugar into the bottom of the one-gallon pitcher.

I confess two things at this point.

1) My 1.5 cups of sugar is heaping. Like, heaping.

2) My pitcher is a big ugly plastic Rubbermaid. It's not magical.

When the water comes to a boil, slowly pour the hot water into the pitcher of sugar; stirring as you pour.  Stir until the sugar is dissolved. Hang 10 regular-sized tea bags over the side of the pitcher, making sure the bags are submerged in the hot, sugary water. Do not stir them; just let them hang out. (Get it? Hang out?!) Let them steep in the hot water for 10-12 minutes. Carefully lift and remove the bags from the pitcher - DO NOT SQUEEZE THEM  or the tea will be bitter. And stir the hot tea mixture to combine. Then fill the remaining space in the one-gallon pitcher with ice. Stir and refrigerate for at least an hour before serving. Garnish with fresh lemon slices or a sprig of mint stirred into the glass.   

homemade marshmallows & peppermint hot cocoa

I hope your holidays were so good!  We've had a houseful since the day my kids got out of school.  My home is a constant beehive of teenagers.  And it's been the most fun two weeks having gobs of company here eating, watching football games, sleeping over, and eating. But my goodness - January has come packing a cold punch, hasn't it?! I'm listening to the Weather Channel in the background, and there are temps across the country that make Arkansas' 20s sound balmy! Brrrrr, y'all! So we've been snuggling into our comfies, lighting fires, and making warm cups of hot cocoa over the holiday break. And boy have I got a treat for you that'll put your run-of-the-mill hot cocoa packets over the top!

My sister-in-law Allison and I have talked for at least a year about having a test-kitchen day where we made our own homemade marshmallows.  And finally FINALLY we got our girls together and whipped up a batch! We laughed and made messes and questioned every step. But in the end, these homemade marshmallows were delightful and creamy and so so sweet. And in my glee about our fancy marshmallows, I stirred up the most delicious cup of hot cocoa ever....I think you're gonna love it! So today is a double-shot with two recipes that are sure to warm you up wherever you are!

HOMEMADE MARSHMALLOWS

{source}

Vegetable oil for brushing

4 packages of unflavored gelatin {3 Tbls + 1.5 tsp}

3 cups granulated sugar

1 1/4 cups light corn syrup

1/4 tsp salt

2 tsp good vanilla extract

1.5 cups powdered sugar

Brush a 9x13 pan with vegetable oil; line with parchment paper, and brush the paper with oil as well.  Choose a 9x13 that has the least-rounded, most-straight corners so the marshmallows are square. Set pan aside.

Note: A 9x13 pan makes 24 very big square marshmallows that we decided to quarter or halve. You may try to spread the mixture in a half-sheet pan instead to make more traditional sized marshmallows.

Put granulated sugar, corn syrup, salt and 3/4 cup of water into a large saucepan. Do NOT use a medium saucepan because the mixture will boil up and over. Lesson learned. Bring to a boil over high heat stirring until the sugar is dissolved. After sugar is dissolved, cook without stirring until a candy thermometer register 238 or soft-ball stage. 

Meanwhile put 3/4 cup cold water in the bottom of the bowl of a stand mixer and shake 4 packets of unflavored gelatin over the water. Let it soften for 5 minutes. It smells really bad. Allison thought it smelled like throw-up, and I thought it smelled like dog breath. So that gives you something to look forward to!

Attach the bowl with the gelatin  to the stand mixer fitted with the whisk attachment. With the mixer on low speed, gradually pour in the hot sugar mixture. Gradually increase the speed to high and beat until the mixture is white, glossy, and very thick - approximately 12 minutes.  {When beating liquids at high speed, I always cover the mixer with a big kitchen towel to catch the splashes.}  Reduce speed and beat in the vanilla. Pour the mixture in the prepared pan and smooth the top. Set aside, uncovered, until firm - at least 4 hours or overnight.

Sift one cup of powdered sugar onto a work surface. Unmold the marshmallow from the pan and lay on the powdered sugar work surface. Spray a sharp knife with baking spray and cut the marshmallows into desired sizes. Sift 1/2 cup of powdered sugar into a medium bowl, and toss a few marshmallows at a time in the bowl to coat. Store marshmallows in an airtight container for up to 3 days.

 

 

PEPPERMINT HOT COCOA

{makes 2 cups}

2 cups whole milk

2 packets hot cocoa mix

1/8 cup Andes Peppermint Crunch baking chips

Homemade marshmallows

In the bottom of a medium saucepan, heat the milk over medium heat until just about to boil. Stir in peppermint baking chips and stir until melted. Whisk in 2 packets of cocoa mix and stir until combined. Pour into two mugs, top with homemade marshmallows and a sprinkle of more peppermint chips. It's practically dessert,  y'all. Enjoy!