Sunday, July 18, 2010

Lemonade

Lemonade
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Directions:
1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.


Strawberry Lemonade from Rachael Ray
1 pint small strawberries, hulled and halved
A few sprigs fresh mint
1/3-1/2 cup sugar
6 cups spring or still mineral water
12 lemons, juiced

Add the berries and mint to a glass pitcher and muddle with a wooden spoon.

In a large pot, add the sugar, to taste, and 2/3 cup of water. Cook over medium heat until the sugar dissolves. Pour over the strawberries.

Stir in the lemon juice and fill the pitcher with the remaining water. Chill or pour over ice and serve.


2 Tbsp. frozen strawberries with syrup (let melt)
1 ½ C MinuteMaid Lemonade
Ice

In a tall highball glass, place two tablespoons the strawberries and syrup into the bottom of a glass. Add lemonade and stir the mixture together. Fill the glass with ice.

Makes 1 serving


Citrus Punch
6 lemons
4 limes
2 oranges
1/2 cup agave syrup
6 cups water or seltzer

Juice the fruit and strain out the seeds. In a large pitcher, mix the citrus juices and agave syrup together. Pour in the water or seltzer and stir. Serve over ice.

Friday, July 9, 2010

Peach Cobbler

1/2 cup raw sugar or other sweetener
2 Tablespoons cornstarch or arrowroot powder
4 cups fresh peaches, sliced (about 5 peaches)
1 cup water
ground cinnamon, to taste
1 cup whole wheat pastry flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons margarine
1/2 cup soymilk or water

1. Combine sugar and cornstarch in a saucepan, then stir in the peaches and water. Bring to a boil, then boil 1 minute, stirring constantly.

2. Pour into a 9-inch square baking dish, and sprinkle with cinnamon.

3. Preheat oven to 400°F.

4. Combine flour, sugar, baking powder, and salt. Cut in margarine until mixture resembles cornmeal. Stir in soymilk until mixed, then drop by spoonfuls onto the hot fruit.

5. Bake until golden brown, about 25 minutes.

Friday, July 2, 2010

Fudge

1/2 C. Butter
1 (6 oz.) pkg. semisweet chocolate pieces
1 tsp. vanilla
2 C. sugar
1 (5 3/4 oz.) can evaporated milk
10 marshmallows large
1 C. chopped nuts



Combine butter, chocolate pieces and vanilla in a medium bowl. Set aside. Place sugar, evaporated milk and marshmallows in medium saucepan. Bring to a boil over medium heat, stirring frequently. Reduce heat to low and cook 6 minutes stirring constantly. Pour hot mixture over in bowl. Beat with electric mixer until fudge is thick and dull (this doesn’t take long). Stir in nuts. Pour into lightly buttered 8-inch square baking pan. Refrigerate several hours to firm.