Strawberry Lemonade

Strawberry Lemonade
2 c sugar
1 c frozen strawberries, thawed
8 c water, separated
2 c lemon juice

1. In a medium pot, stir together sugar, strawberries, and 2 cups water; cook until sugar dissolves and strawberries begin to break down.
2. Remove strawberries and pulverize; return to pot and cook for a few more minutes.
3. Strain through a fine sieve into a pitcher and discard solids; stir in lemon juice and remaining 6 cups water.

Frosted Mini Wheat Cookies

Frosted Mini Wheat Cookies
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
1 c flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1 1/2 c frosted mini wheat crumbs
3/4 c chocolate chips


1. Preheat oven to 350* and lightly grease a cookie sheet.
2. In a medium bowl, cream butter and sugars; add egg and vanilla.
3. In a small bowl, combine flour, baking soda, baking powder, and salt; mix in to butter mixture.
4. Add in crumbs, then chocolate chips.
5. Spoon on to cookie sheet and bake for 12-15 minutes, until edges are golden brown.

Lemon Bars

Lemon Bars
1 c butter, melted and cooled
2 c + 3 T flour, separated
1/2 c powdered sugar + more for dusting
4 eggs
2 c sugar
zest and juice of 4 lemons
1 t baking powder

1. Preheat oven to 350*; line a lightly greased 9x13 pan with parchment paper.
2. Stir together butter, 2 cups flour, and 1/2 cup powdered sugar and then press onto bottom of pan; bake for 20 minutes, until golden brown.
3. Meanwhile, in a medium bowl, whisk eggs with sugar, lemon zest, and juice; stir in baking powder and remaining 3 tablespoons flour. Pour filling over hot crust.
4. Bake for 25-30 minutes, until filling has set. Let cool on wire rack for 30 minutes, remove from pan and cool completely.
Serve generously dusted with powdered sugar.

Fresh Cherry Pie

Fresh Cherry Pie
1 1/4 c sugar
1/3 c cornstarch
1 c cherry juice
4 c pitted cherries
1/2 t cinnamon
1/4 t nutmeg
1/2 t almond extract
Crust:
2 c flour
1/2 t salt
2/3 c shortening
5-7 T cold water

1. Preheat oven to 425*.
2. In a medium pan, combine sugar and cornstarch; stir in cherry juice until smooth. Bring to a boil and cook for a few minutes, until thickened.
3. Remove from heat; stir in cherries, cinnamon, nutmeg, and almond extract and set aside.
4. In a large bowl, combine flour and salt; cut in shorteneing until crumbly.
5. Gradually add water, tossing with a fork, until a ball forms. Divide pastry so that one ball is slightly larger than the other.
6. On a slightly floured surface, roll out the larger ball to fit a 9" pie dish; transfer to pie dish and trim edges.
7. Add filling. Roll out remaining dough and cut strips; make a lattice crust and trim and seal the edges.
8. Bake for 10 minutes, then reduce heat to 375* and bake for another 45-50 minutes, until crust is golden brown. Cool on wire rack.

 
 
 

No-Bake Cherry Cheesecake

No-Bake Cherry Cheesecake
1 graham cracker crust
1 block cream cheese, softened
1- 14 oz can sweetened condensed milk
1/3 c lemon juice
1 t vanilla
1- 21 oz can cherry pie filling (or any fruit pie filling)

1. In a medium bowl, whip together cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
2. Pour into crust and chill for at least 2 hours. Top with pie filling.
Keep refrigerated.

Peach Citrus Upside Down Cake

Peach Citrus Upside Down Cake
1/2 c cornmeal
8 T melted and cooled, separated
1/3 c + 3/4 c sugar, separated
salt
16 oz frozen sliced peaches, thawed and drained
1 c flour
1 t baking powder
1/8 t baking soda
1/2 c milk
zest and juice of 1 large orange
1 egg, plus 1 egg yolk


1. Preheat oven to 350*.
2. In Dutch oven, toast cornmeal over medium heat until fragrant, about 2-3 minutes, stirring frequently; transfer to a large bowl.
3. Wipe Dutch oven clean, place over medium heat, and add 2 tablespoons butter, 1/3 cup sugar, and a pinch of salt. Cook, whisking constantly, until sugar is melted, smooth, and deep golden brown, 3-5 minutes. (Mixture may look broken at first, but it will come together as you whisk.)
4. Off heat, carefully arrange peaches cut side down, covering the sugar in a tight pinwheel.
5. Whisk flour, powder, soda, and 1/2 t salt into toasted cornmeal. In a separate bowl, whisk together remaining ingredients, including 3/4 c sugar and 6 T butter, until smooth. Mix wet and dry ingredients until just combined.
6. Pour batter evenly over peaches. Bake until golden brown and passes toothpick test, about 30 minutes, rotating the Dutch oven halfway through baking.
7. Cool for about 15 minutes on a wire rack, invert on to a serving plate, and let cool completely, about an hour.
Serve topped with vanilla ice cream or whipped cream.

Sweet & Sour Chicken [Cook's Country recipe]

Sweet & Sour Chicken
Sauce
1 T cornstarch
1/2 c + 1 T water
1/2 c pineapple juice
1/2 c orange juice
1/2 c vinegar
1/2 c sugar
3 T ketchup
1/4 t red pepper flakes
Chicken 
1 lb chicken breasts, cubed
salt and pepper
1 c flour
1 c cornstarch
2 t baking powder
1/2 t baking soda
1 1/4 c water
vegetable oil
2 bell peppers, cut into 1" pieces
6 green onions, cut into 1" pieces

Sauce
1. Dissolve cornstarch in 1 tablespoon water in a small bowl and set aside.
2. In a medium pot, combine juices, vinegar, sugar, ketchup, pepper flakes, and remaining 1/2 cup water and bring to a boil over medium-high heat; reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 8-10 minutes.
3. Whisk in reserved cornstarch mixture and cook until thickened, about a minute; remove from heat, cover, and keep warm, stirring occasionally.

Chicken
1. Set a wire rack in a rimmed baking sheet and line half of the rack with paper towels.
2. Using different paper towels, pat the chicken dry and season with salt and pepper.
3. Whisk flour, cornstarch, baking powder, baking soda, 2 t salt, and 1 t pepper in a medium bowl; slowly whisk in water and 3 T oil until smooth. Place chicken in batter and submerge to coat.
4. Pour vegetable oil into a large Dutch oven until 1 1/2" deep and heat over medium-high heat to 375*.
5. Use one fork to spear a piece of chicken, and then use another fork to slide that chicken off and in to the oil. You can fry several pieces at a time, just make sure that you have the temperature at 350-375* before dropping in each piece.
6. Fry, stirring gently to prevent sticking together, until chicken is golden brown; transfer chicken to paper towel-lined side of rack, let drain, and then move to exposed side of rack to dry completely.
7. Once all chicken has been fried, remove Dutch oven from heat. Place peppers in oil and stir until softened; remove. Place onions in oil and stir until bright green; remove.
8. In a large bowl, combine chicken, peppers, onions, and 2/3 of sauce; toss to coat. Serve remaining sauce on the side.

Serve over rice.