Home Make Lemonade
1 Cup sugar (can reduce to3/4 cup)
1 Cup water (for the simple syrup)
1 Cup lemon juice
3 to 4 cups cold water
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
Add the juice and the sugar water to a picture. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons, makes about 6 cups
Sour Cream - Peach Coffee Cake
2 1/3 cups Bisquick mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter melted
1 can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced
1/4 cup sugar
1/2 teaspoon ground cinnamon
2/3 cup sour cream
Heat oven to 375 degrees. Stir together Bisquick mix, milk, 3 Tabl. sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top.
Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.
Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.
Kromer's Bed and Breakfast
229 W Main St., Ephrata, PA, 17522