In a large saucepan, heat the tea and apple juice, and stir in the sugar. Stirring occasionally, bring the mixture to a full rolling boil. Stir in the pectin, and boil for 1 minute. Remove from the heat. With a large spoon, skim the foam, lifting off the bubbles. Pour into a serving dish. Cool.

1/2 cup Pappy's Sassafras Instant Tea Concentrate

1/2 cup apple juice

1 3/4 cups sugar

1 1/2 ounces Certo Fruit Pectin

HEALTHY CHOICE ALTERNATIVE: If you pour this syrup on pancakes in place of butter or peanut butter, you save both fat grams and calories.

Served in a clear glass pitcher, the syrup is a beautiful amber color. Use as you would any syrup over biscuits, pancakes, or waffles.

In a large saucepan, boil the dried apples, tea, and water for 25 minutes (or pressure cook for 8 minutes). In a food processor, process the apples and about a third of the liquid until the apples are broken up. (You want some pieces of apple to be coarse like grains of rice). Stir in the remaining liquid and the sugar, cool, and serve.

2 cups dried apples

1 cup Pappy's Sassafras Tea Concentrate

3/4 cup water

3/4 cup sugar

HEALTHY CHOICE ALTERNATIVE: This apple butter is a healthy sweetener.

Serve this as a garnish for Potato Cakes, Bean Cakes, Country-Fried Steak, or Pork Barbecue. Use as a dip for graham crackers or potato chips. Spread the butter on bread or biscuits over cream cheese or peanut butter.

STEPS

Lightly grease an 11x7x2-inch baking tin or a large cookie sheet. Pour and stir the sugar, tea, and syrup into a very large microwave-safe container. Stir until fully mixed. Microwave the mixture on high for 7 minutes (or cook on the stovetop until it reaches 295 F). It should begin to get darker in color. Cooking takes 7 minutes in a 1.2 cubic foot, 900-watt microwave oven. Spread the candy onto the prepared pan. The mixture is hot, so be careful. Cool on a rack for 30 minutes. Remove from pan and break into irregular 1- to 2-inch pieces. Store in an airtight container.

1 cup sugar

3 tablespoons Pappy's Sassafras Instant Tea Concentrate

3 tablespoons corn syrup

STEPS

Mix sugar, tea and corn syrup together. Stir until fully mixed. Then cook on the stovetop until it reaches a temperature of 295 F (hard crack stage on a candy thermometer). Use wooden or metal spoon and a glass or metal bowl for mixing. Pour mixture over popped corn and stir gently. This mixture is very hot, so be careful. When cool can be broke into pieces and stored in an airtight container. Another variation is to form popcorn balls. When cool enough to handle, with greased hands scoop up portions and shaped into balls. Note: when making Pappy Corn or popcorn balls the cooking temperature may vary from 245F (soft crack) to 295F (hard crack) for preferred candied texture.

1/3 cup unpopped popcorn or 8 cups popped corn

1 cup sugar

3 tablespoons Pappy's Sassafras Instant Tea Concentrate

3 tablespoons corn syrup

STEPS

Put into saucepan sugar, cornstarch and tea. Bring to boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Remove from heat and add butter. Allow butter to melt. Stir thoroughly and allow to cool. Refrigerate. Excellent on cakes and ice cream.

3/4 cup sugar

2 tablespoons cornstarch

1 bottle Pappy's Sassafras Instant Tea Concentrate

3 tablespoons butter

STEPS

Heat oven to 375F. Grease and flour 13x9 inch pan. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking powder and salt. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs, beat well. At low speed, add dry ingredients alternately with 1 cup root beer, blending well after each addition. Pour batter into greased and floured pan. Bake at 375F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Frosting: In small bowl prepare 1 envelope whipped topping mix as directed on package using ½ cup chilled Pappy’s Sassafras Instant Tea Concentrate for liquid. Frost cooled cake. Store in refrigerator. 12 servings.

2 cups Pillsbury Best All Purpose or Unbleached Flour

½ teaspoon salt

¾ cup sugar

2 eggs

3 teaspoons baking powder

½ cup margarine or butter, softened

½ teaspoon vanilla

1 cup of Pappy’s Sassafras Instant Tea Concentrate

STEPS

Sterilize jars and lids in hot water bath at least 10 minutes. Keep them hot to work with when jelly is finished cooking. This recipe will make 6 cups (8 oz. jars). Pre-measure everything. Level your sugar cup with a spatula or straight edge tool. Do not use more or less of anything. Use Ball Fruit Jell pectin. Use an eight quart pot. Jelly will foam up quite a bit and you will need the extra room in your pot to control the foaming. Also, an optional teaspoon of butter or margarine will help to control the foaming.

Place water in pot with Pappy’s Sassafras Instant Tea Concentrate. Add pectin. Turn on high heat and stir constantly. Bring to a rolling boil. Add sugar all at once. Stir constantly. Bring to a rolling boil for one full minute. Remove from heat. Skim. Pour or ladle into hot jars. Skim one last time if needed. Wipe jar mouths with a damp clean towel or rag. Dry lids quickly and place on jars. Screw lids on finger tight. Place in hot water bath for five minutes (or for the time recommended by the USDA according to your altitude). Place on a board or towel to cool. You will not need to invert jars with this recipe and these ingredients. Let jelly set and cool for 24 hours. Store in a cool, dark, dry place.

This is truly a wonderful addition for breakfast, or a midnight snack, on toast with your favorite beverage.

3/4 cup Pappy's Sassafras Instant Tea Concentrate

3 ¼ cup water (distilled is best)

5 cups sugar

1 ¾ oz. Ball Fruit Jell pectin

STEPS

In saucepan mix together water, tea, sugar, and corn starch just to boiling. Pour into graham cracker pie crust. Cool.

Topping: Mix instant vanilla pudding according to box and add cool whip. Put on cooled pie and enjoy.

1 cup water

1 cup sugar

1 bottle Pappy's Sassafras Instant Tea Concentrate

½ cup corn starch

1 Graham Cracker pie crust

1 small instant vanilla pudding

1 small cool whip

Select five 4-ounce custard cups. Preheat the oven to 325 F. Prepare a water bath large enough to hold the custard cups, boil 2 quarts of water, and cover the bottom of the pan with a dishcloth.

In a medium bowl combine the milk, eggs, sugar, and tea until smooth and fully blended. Divide the mixture among the custard cups. Place the cups on the cloth and pour the hot water in the pan, bringing the water two-thirds up the side of the custard cups. Bake for 50 minutes, or until a knife inserted near the center comes out clean. Do not allow the water bath to boil during baking. Remove from the oven just before the custard is set in the center. The custard will continue to cook as it cools. Refrigerate, and serve cold.

2 cups milk

3 eggs

1/3 cup sugar

1/4 (3 oz.) Pappy's Sassafras Tea.

HEALTHY CHOICE ALTERNATIVE: Use 2% or skim milk and 4 egg whites in place of the 3 eggs. Add 1/2 teaspoon vanilla. Bake for 1 hour 10 minutes. This fat-free custard has the same smoothness, but is softer and more jiggly.

This collection of recipes was taken from the Mountain Country Cooking cookbook, by Mark F. Sohn as well as from the kitchens of Kathy Haselman, Barb Kaufman and Nick Parker.