The Bryan Times - August 19, 2019 - Lemons

While I do remember I shared some lemon recipes with you a few months ago, there are so many options using this citrus fruit loaded with Vitamin C, I just had to share more ideas. And I did say I'd share some lemonade recipes, so here you are...

I'm sure you've heard the old saying, "When life hands you lemons, make lemonade". While that's a great perspective, we can do so much more with lemons and their peel. 

                                                        

Luscious Lemon Cooler Cream Cake

Use juice or peel to freshen your microwave, and help you get it clean in no time! Add lemon rinds (or juice) to a microwave-safe bowl (I use my glass measuring cup) filled with 2 c. water. Microwave on high for four or five minutes. Let stand another five minutes, allowing the water to steam the walls and top of the oven. Remove the hot bowl (carefully!) and wipe away the mess with a towel. AND the microwave will smell clean and fresh. You're Welcome!

If your fridge needs a pick-me-up, dab a cotton ball or sponge in lemon juice and leave it in the refrigerator for a few hours to neutralize odors. 

My sis-in-love, Carol Herman, shared this dessert with us at a recent Baker Sibling gathering.  We all went a little crazy over it. The only thing I changed was to cut the amount of cold water in half. 

LEMON COOLER CREAM CAKE

1 box (18 ozs) lemon cake mix

1 c. very hot water

1/2 c. cold water

2 sm. boxes (4-serving size) lemon jello, dry

1 c. milk

1 sm. box (4-serv. size) instant lemon (or vanilla) pudding mix

1 tub (8 ozs.) frozen whipped topping, thawed

Prepare cake and bake in a 9" x 13" baking dish, according to package directions. Remove from oven then poke holes all over the top of the cake with a fork. 

In glass bowl, combine 1 c. hot water with 1 box lemon jello; stir until dissolved; add 1/2 c. cold water, then pour mixture over warm cake. Chill in refrigerator until cool. 

In a large bowl, whisk together milk, instant pudding mix and second box of lemon jello until powders are dissolved, and not grainy.  Fold in whipped topping and spread over cake.  Refrigerate until serving. Yield: 12 - 15 servings

Hope you enjoy these fruity, refreshing drinks. Great to help you 'chill'.                       

Simple Homemade Lemonade

(Sugar Free Option) 

SIMPLE HOMEMADE LEMONADE

1 scant cup (just less than) sugar or sweetener

1 c. water

7 c. water (sparkling - for a 'kick') 

1 c. fresh squeezed (or bottled) lemon juice 

1 lemon, quartered, for serving

1 lemon sliced, for serving

Make a simple syrup by adding sugar and 1 c. water to a saucepan; heat until sugar is dissolved. (I used a microwave safe dish and warmed it for 2 minutes - stir until sugar dissolves). Allow to cool. 

Add 7 cups water and lemon juice to 2-qt. pitcher.  Add simple syrup and stir well. Pour into tall glasses filled with ice. Add a slice or two of lemon...garnish the rim with a lemon wedge and serve with a smile. Yield: 6 - 8 servings.  Recipe can easily be doubled to make a gallon! TIP:  I suggest not adding slices to lemonade until ready to serve as the peel can make the lemonade bitter if it sits too long. 

WATERMELON LEMONADE

2 c. water

3/4 - 1 c. sugar 

(or xylitol..or your fav sugar substitute)

1 c. freshly squeezed lemon juice (strained) 

(about 6 - 8 lemons)

2 generous cups of cubed watermelon (seeds removed)

2 c. cold water or sparkling water

Ice

In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.

Lady Bird Johnson once said  “Children are likely to live up to what you believe of them."

Leader Enterprise - July 11, 2018 - Farmer's Market

Creamy Taters. Green Beans & Onions

I'm excited that farmer's markets are up and running in the area.  Hope you'll support the local folks who take time to share their goods.  With that thread of thought, I decided to share recipes using fresh items more readily available this time of year.  Enjoy!

These tasty zucchini sticks are luscious dipped in ranch or honey mustard dressing! Be aware you need to begin prepping these early as they have to drain before baking. 

BAKED ZUCCHINI FRIES 

3 medium zucchini, peeled or unpeeled, cut into 3" long sticks

1 tsp. salt

1 c. Panko breadcrumbs

1/2 c. grated Parmesan cheese

2 - 3 tsp. dried oregano 

1/4 tsp. seasoned salt

1/8 tsp. garlic powder 

Olive oil spray

2 large eggs or 3 egg whites, lightly beaten

(may substitute with 1/4 c. melted butter) 

Place the zucchini sticks (do your best to cut them all about the same size) in a colander over a bowl and sprinkle with the tsp. of salt.  (I cut away the middle and use for bread or soup). Let drain for 1 hour or longer; rinse and pat dry.

Preheat oven to 425. In medium bowl, combine bread crumbs, parmesan and seasonings; set aside.  Line a baking sheet with aluminum foil; spray lightly with non-stick olive oil spray; set aside.  Dredge fries a few at a time, in the egg, then roll in the crumb mixture.  Pleace on prepared baking sheet.  Drizzle with olive oil or lightly spray with cooking spray (optional). Bake for 12 minutes, turn over and bake an additional 8 minutes, until golden brown and crisp. 

  

CREAMY TATERS, GREEN BEANS & CARAMELIZED ONIONS

6-8 small new potatoes or 3 or 4 large ones

1 lb. green beans (fresh or frozen) 

1 medium onion, sliced

1/4 c. butter (1/2 a stick), divided

4 ozs. cream cheese 

1/2 c. milk

1/4 tsp. salt

1/4 tsp. pepper

Wash and chunk new potatoes into bite sized pieces. Cover with water and bring to a boil over medium high heat. Add green beans; boil until fork tender, about 10-12 minutes. Place in colander to drain.

While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8-10 minutes. Remove from skillet, and place over veggies in colander while you make the sauce. 

In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. Sprinkle with more pepper if desired. Serve warm. 

EASY PICKLED CUKES

1 c. white vinegar

1 c. water

1/2 tsp. salt (or less)

3/4 c. white sugar, or more to taste

(May use sugar substitute like xylitol or Swerve)

3 lg. cukes, peeled and sliced

sliced onion, to taste

In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (may reuse the brine a second time).  Yield 4 - 5 servings 

Watermelon Lemonade

WATERMELON LEMONADE (Sugar Free Option) 

2 c. water

3/4 - 1 c. sugar

2 generous cups of cubed watermelon (seeds removed)

1 c. freshly squeezed lemon juice (strained) 

(about 6 - 8 lemons)

2 c. cold water or sparkling water

Ice

In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.

Hope to see you at Bean Days!

 

"Wishing to be friends is quick work, but friendship is a slow ripening fruit." -- Aristotle 

Leader Enterprise - June 18, 2014 - Helpful Tips/Smoothie recipes

Copycat Orange Julius (Healthy Option)

Sure hope you're taking time to enjoy the sunshine. I love the cooler evenings for taking walks. We waited a long while for these lovely days, right?

Here's more tips to make life easier for you. Enjoy!!

- Use rubber bands to help open a jar easily: place one around the jar lid and another around the middle of the glass. The rubber provides friction to prevent your hands from slipping.

- Store bed sheets inside their pillowcases for easy storage and access.

- Slot the stick of a popsicle through a cupcake paper to prevent drips on little fingers.

- A ball of aluminum foil makes a great glassware scrubber!

- Place a few drops of essential oil on the inside of the cardboard tube of a toilet paper roll to make your bathroom smell wonderful.

- If you don't have a double boiler when candy making, place a towel inside an electric skillet, warm to about 200 degrees, and place your melted chocolate in a glass bowl on the towel to keep it warm. 

- To test baking powder for freshness, add 1/2 tsp. to 1/4 c. hot water; if it fizzes, it's good. 

- To make your own baking powder, combine 1 tsp. baking soda with 2 tsp. cream of tartar to equal 1 Tb.baking powder. 

-Replace 1 TB. cornstarch with 2 TB. all-purpose flour as a thickener in recipes. 

- Spoon fruit or veggie salads into mini mason jars - fun for summer picnics and easy to tuck into a picnic basket. 

- Top bowls of hot soup with plain or cheesy popcorn for a crunchy surprise. 

Here are a few tasty drinks to help cool you down in these warmer temps.

Iced Vanilla Coffee

ICED VANILLA COFFEE

1/3 c. double strength regular or decaf coffee, chilled

1/2 c. nonfat (or 1%)milk

1 Tb. instant (sugar free) vanilla pudding, dry

1 pkt. Truvia or liquid stevia to taste

1 tsp. vanilla extract

1 c.crushed ice 

coffee flavoring syrup, optional, to taste

Combine all ingredients in blender, blending on high until drink is smooth. Pour into a glass-top with light whipped cream if desired.

Yield: 1 large drink. Enjoy every awesome cooling sip! 

COPYCAT ORANGE JULIUS

1 (6 ozs) can frozen orange juice concentrate,partially thawed

1 c. milk

(we are loving unsweetened almond milk!)

1 c. water

1/3 c. sugar

(or liquid stevia to taste: 2 drops=1 tsp.) 

1 tsp. vanilla extract

12 ice cubes 

Put all the ingredients into the blender. Process until blended and frothy. Pour-relax and enjoy every sip. Yield:3-4 yummylicious servings 

Here's a little 'trick' to help you with this one. Before squeezing lemons, prick with a knife and microwave for 30 seconds. You'll get more juice that way.

Watermelon Lemonade (Sugar Free Option)

WATERMELON LEMONADE

2 c. water

1 c. sugar (or sweetener)

1 c. freshly squeezed lemon juice (strained) 

(about 6-8 lemons)

2 generous c. of cubed watermelon(seeds removed)

2 c. cold water or sparkling water

Ice

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.Meanwhile, puree watermelon in blender and strain to remove any seeds. You should have about 1 c. watermelon juice. Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill. Serve over ice.

STRAWBERRY PEACH SMOOTHIE

1 c.strawberries, cleaned (fresh or frozen)

1 large peach, cut in to wedges (fresh or frozen)

1 c. milk or orange juice (more or less, depending on the consistency you want)

1/2 c. favorite(Greek) yogurt (I used peach)

1 TB. honey or 1 sm.packet sugar or sweetener

Strawberries or peaches for garnish, optional

Place all of the ingredients in a blender; process on high until smooth. Garnish with additional strawberries or peaches if desired. Serve and enjoy! Yield:2 servings

It's not how much we have, but how much we enjoy, that makes happiness.-Charles Haddon-Spurgeon

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