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.

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.

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.

Orange Sherbet

2 Liter Bottle of Minute Maid Orange Soda
1 can Fat Free Eagle Brand Milk
1-8oz container Fat Free Cool Whip
Electric ice cream maker
two bags of ice (can be bought at grocery store)
box of ice cream salt

In the ice cream container put Fat Free Eagle Brand Milk and Cool Whip in and pour in the Minute Maid Orange Soda to the fill line indicated on the ice cream container. Put the container into the larger pail that holds the ice and ice cream salt. Put the motor on the maker. Layer ice and ice cream salt around the outside of the container until the pail is full. Turn the ice cream maker on and keep the pail full of ice.

Chocolate Chip Cookies

New York Times Chocolate Chip Cookies
Adapted from Jacques Torres
Yield: 4 dozen.

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt (your best)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day

French Vanilla Ice Cream

Yield: 1 quart.
2 large eggs
3/4 C. sugar
2 C. Whipping cream
1 C. Milk
2 tsp. Vanilla extract

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Sourdough Bread For Your Bread Machine

3/4 cup warm water
1 cup sourdough starter
1 1/2 teaspoons salt
2 2/3 cups bread flour
1 1/2 teaspoons active dry yeast

Directions:
1. Add all ingredients in your bread machine.
2. Select white bread setting and push start.