Simple Lemonade

Recipe Found Here

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

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.

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

Lemon Bars

Yvonne C.

Crust:
1 cup butter
1/2 cup powdered sugar
1/2 teaspoon salt
2 cups flour, unsifted

Filling:
4 eggs, slightly beaten
2 cups sugar
1/2 teaspoon baking powder
1/4 cup flour
1/4 cup lemon juice
Rind of 1 lemon, grated

Cream butter and powdered sugar. Add salt and flour and mix well. Pat into 9x13 greased baking dish. Bake at 350 degrees for 15-20 min. To make filling, mix all ingredients and pour over hot crust. Bake at 350 degrees for 20-25 min. Let cool, then sprinkle with powdered sugar and cut in squares. Store in refrigerator.

Homemade Waffle Cones

Recipe Found HERE  I get 7 cones from one recipe

2/3 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1/2 cup sugar
4 Tablespoons (1/2 stick) unsalted butter, melted
1/4 cup milk


In a small bowl, sift together the flour and salt. Set aside.

In a bowl, whisk together the eggs and sugar until the sugar is incorporated and the eggs have lightened in color, about 1 minute.

Add the flour mixture and stir until incorporated.

Add the butter and milk and stir just until combined.

Spoon a scant 1/4 cup batter onto the waffle-cone maker.

Using a small offset spatula, spread the batter evenly over the surface. Close the lid and cook for at least 1 minute before lifting the lid to check for doneness.

Continue cooking until the desired color is reached, 1 1/2 to 2 minutes total.

Quickly remove the waffle from the waffle-cone maker and shape it around the cone roller (included with the waffle-cone maker). Hold the cone for a few seconds to set its shape. Set the cone on a parchment-lined baking sheet. Repeat with the remaining batter. Makes about 10 cones.

Blueberry Crisp Dessert

Sunny A.

Approximately 4 cups of frozen blueberries (3 pints)
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1 cup old-fashioned oatmeal
1/3 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
5 Tbs butter, room temperature
1/2 tsp vanilla
1/4 tsp almond extract

Preheat oven to 350 degrees Put blueberries, sugar and cornstarch in medium saucepan over medium heat. Stir until they start to bubble slightly and let them simmer for 4-5 minutes until it thickens up. The sauce will cling to a wooden spoon.

Take off the heat and mix in the lemon juice, vanilla and almond extract. Pour the blueberry mix into a pie dish OR a 13 x 9 dish for a double recipe.

In kitchen aid, mix the oatmeal, flour, brown sugar and salt. Add butter and mix until the whole thing is combined to a crumbly mix. Sprinkle over blueberry mixture.

Bake for 30 minutes or until topping starts to brown. If you have doubled the recipe in a 13x9, cook a few minutes longer. Serve warm with vanilla ice cream.

Lava Flow Drink

Sunny A.

Recipe Found Here

3 1/2 cups pineapple juice
2 cans (15-ounces each) cream of coconut (like Coco Lopez brand)
1 cup half-and-half, fat-free or regular 24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture
Ice
Fresh pineapple for garnish, if desired

In a blender, puree the slightly thawed strawberries with 1/2 cup water. The mixture should be syrupy and thick. Transfer to a liquid measure, bowl or pitcher and set aside.

In a pitcher, whisk together the pineapple juice, cream of coconut and half-and-half.

In a blender (washed from pureeing the strawberries), fill up halfway with ice. Pour in the coconut/pineapple mixture until it comes up to an even height with the ice. Blend until slushy (add more coconut/pineapple mixture if it is too thick to blend easily).

Pour about an inch of the strawberry syrup mixture into a cup. Pour the icy coconut/pineapple mixture into the center of the strawberry mixture in the cup until the cup is filled. If desired, gently swirl the mixture with a straw. Garnish with fresh pineapple, if desired, and serve immediately.

Lisa's Favorite Pancakes

Recipe Found Here 

We usually triple this recipe and it makes 20 pancakes. 22 ounces of milk when you triple it. 

1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
2 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
1 large egg
3/4 cup, plus 2 Tablespoons milk
2 Tablespoons unsalted butter, melted and slightly cooled
Vegetable oil, for cooking

Combine the flour, baking powder, sugar and salt in a bowl and mix well.

Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.

Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.)

Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil/Pam spray. My griddle works well at 300 degrees. Drop the batter from a large spoon/measuring cup (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.

Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.

Simple Baked Potatoes

Medium Russet Potatoes
Fork
Butter
Salt & Pepper

Scrub potatoes. Pat dry. Poke with fork all over. Bake in 375 degree oven directly on rack for 1 hr 10min. Check with knife when done. Serve with butter, salt, pepper and other toppings.