4 cups brewed tea, chilled
2 cups ice cubes
2 cups mineral water
4 tablespoons sugar
Fresh chopped fruit, optional
Instructions
Brew Alamo Apricot tea and steep for 7 minutes. Add sugar and transfer into a pitcher and chill in the refrigerator overnight. When ready to serve, add ice cubes, mineral water and stir thoroughly. Garnish with your favorite fresh fruit.
]]>2 heaping teaspoons of loose tea
4 oz. milk
4 oz. water
1 teaspoon vanilla
1 tablespoon sugar
A pinch of cinnamon (optional)
Instructions
The pralines should be made at least the day before so they can harden completely. Store them in a re-sealable plastic bag until use.
Ingredients
1 cup light brown sugar
2 tablespoons milk
1 ½ tablespoon unsalted butter
½ teaspoon vanilla
1/8 teaspoon ground cinnamon
1/16 teaspoon salt
¾ cup chopped pecans
Instructions
Scones
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon superfine sugar
¼ teaspoon ground cinnamon
1/3 cup unsalted butter
1 teaspoon vanilla
1 teaspoon almond extract
¼ cup vegetable shortening
1/3 cup milk
1 egg whisked with 1 tablespoon milk (for egg wash)
Nonstick cooking spray
Instructions
Serve warm. Makes 16-18 scones.
For an extraordinary and delicious scone, drizzle warm salted caramel sauce on top of your Texas scone.
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