Lavender Honey Lemonade

Ingredients

2 cups Filtered Water
1 cup Honey (I used local orange blossom honey)*
2 tsp Dried Culinary Lavender Flowers**
1 cup fresh Lemon Juice (about 4 large lemons)
2 cups Cold Filtered Water (or more to taste)
Ice

Instructions

Heat 2 cups water and 1 cup honey over medium heat until liquid begins to lightly simmer. (5-10 minutes)

Add lavender and simmer for 2-3 minutes.

Remove from heat and set aside to steep for 20 minutes.

Pour liquid through mesh strainer and discard lavender.

Chill liquid in refrigerator. (about an hour)

In a pitcher combine the lavender honey liquid, 1 cup lemon juice and 2 cups cold filtered water.***

Serve over ice.

Garnish with lemon wedges and lavender sprigs. (optional)

Notes

*The color of the lemonade will be determined by how dark your honey is. Sugar will produce a light colored lemonade.

**Culinary lavender is not chemically treated.

***For a milder tasting lemonade add more water.

By WonkyWonderful

Sparkling Honey Rosemary Lemonade

INGREDIENTS:

2 cups fresh squeezed lemon juice
2 cups Honey rosemary simple syrup
3-4 cups seltzer water
Lemon slices, for garnish
Rosemary sprigs, for garnish

DIRECTIONS:

In a large pitcher add lemon juice and cooled simple syrup. Stir to combine.

Pour 3-4 cups seltzer water into the pitcher and gently stir.

Pour over ice and garnish with lemon slices and fresh rosemary.

(Nutmeg Nanny)

Strawberry Basil Lemonade

PREP TIME 5 mins
TOTAL TIME 5 mins

A refreshing summer lemonade with strawberries and basil.

Author: Gina Matsoukas
Serves: 4 INGREDIENTS

2 cups chopped strawberries
¼ cup fresh basil leaves
⅓ cup lemon juice & pulp
1 tablespoon honey
water or seltzer

INSTRUCTIONS

Combine the strawberries, basil, lemon juice & pulp and honey in a blender and blend for about 30 seconds until a smooth puree forms. Pour about ¼ cup of the puree into a glass with ice and top the glass off with 8oz. of water or seltzer. Stir and serve.

(Running to the Kitchen)

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Strawberry Rhubarb Pie Smoothie

1/2 cup frozen rhubarb
1 cup frozen strawberries
1 1/4 cup water(you can use milk if you prefer)
1 tbsp honey
1/2 tsp cinnamon

Place all the ingredients in a blender and blend until smooth.

Pour into a glass and enjoy!

Hot Water Cornbread

Original recipe makes 12 cakes

1 cup cornmeal
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon shortening
3/4 cup boiling water

Directions

In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.

Pour oil or bacon fat to a depth of 1/2 inch (1,3 cm) in a large skillet and heat to 375 degrees F (190 degrees C).

Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

(Hillbilly CAST IRON Cooking on FB)

Hasselback Potatoes with Parmesan and Roasted Garlic

Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes

Yield: 6 to 8 Servings

Ingredients

6 to 7 large red potatoes
5 to 6 garlic cloves, peeled and minced
1 teaspoon Italian seasoning
1/2 cup butter, cubed
1/4 cup Parmesan cheese, shredded
olive oil
salt and pepper to taste

Instructions

Brush bottom and sides of a baking dish or cast iron skillet with olive oil.

Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.

Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake in a 375 F (190,5 C) )oven for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

Notes

I sliced my potatoes at about 1/4 inch (0,6 cm) thick as I like my potatoes "meaty". The thinner the slice, the crispier the potatoes get.

(Hillbilly CAST IRON Cooking on FB)