|
Recipes 1 Cup water (for the simple syrup) 1 Cup lemon juice 3 to 4 cups cold water Directions: 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 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 1 egg Directions: 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. 229 W Main St., Ephrata, PA, 17522 Phone: 877-455-2157 |
