Image courtesy of Martha Stewart
I realize that I should have posted this in July. Lemonade always seems like more of a summery drink, but I love it so much I drink it year round. This sounds delicious! I think I’d probably add some whipped cream. Okay, maybe some hot fudge too… just because!
- 4 lemons, juiced
- 1 orange, juiced
- 1 lemongrass stalk, chopped into 1-inch pieces
- 1/2 cup sugar
- 1 tablespoon honey
- In a medium bowl, combine the lemon and orange juices with the lemongrass and set aside for 30 minutes or overnight in the refrigerator.
- Add 4 cups of water, the sugar, and honey. Pour into a baking pan and freeze 1 to 2 hours.
- Using a fork, loosen the lemonade from the pan and return to the freezer for 20 minutes more.
- Scoop into the chilled bowl of a food processor and puree until smooth. Spoon among 4 tall glasses and serve.
“Notes: Use a cleaned 1-quart milk or orange juice carton to hold straws”
- 1 (6 ounce) packages raspberry gelatin powder or 1 (6 ounce) packages grape flavor gelatin
- 3 (1/4 ounce) envelope unflavored gelatin
- 3 cups boiling water
- 100 flexible plastic straws
- 1 tall slender 4 cup container ( same height as extended straws)
- 3/4 cup whipping cream
- 12 -15 drops green food coloring
- In a bowl, combine gelatins.
- Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes.
- Meanwhile, gently pull straws to extend to full length; place in tall container.
- Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.
- Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
- Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
- Cover and chill until ready to use, at least 1 hour or up to 2 days.
- Worms will hold at room temperature up to 2 hours.
Every year around Halloween my Grammy O’Brion would make a ton of molasses popcorn balls . Some would be given as gifts to the family and the rest to give out to trick or treaters. This was back when it was okay to get unwrapped, homemade things in your trick or treat bag and kids and adults came from far away to get these from her, because they were just that good!
Many years I would join her at her big counter, hands buttered and sunk into the scalding hot bowl of popcorn mixed with that sticky, buttery, molasses goodness making the balls to give out. It was a lovely tradition for me and I’m sure she appreciated the extra hands to help.
Here is how we made them~
- 4 quarts popped corn, slightly salted – Unpopped kernels removed
- 1 tablespoon butter
- 1/2 cup sugar
- 1 cup molasses
- 1 teaspoon baking soda
- Melt butter and add sugar and molasses. Boil until temperature reaches 270 degrees.
- Remove from heat, and add the baking soda.
- Mix well, then pour over pop corn.
- Rub hands with butter, before making each ball. Shape balls using very little pressure.
- Lay balls on waxed paper, and let cool.
- Wrap in saran wrap, or put each on in a plastic baggie.
I have a strong love for maraschino cherries. I know they are probably insanely terrible for me with that red dye and all, but…
I’ve been known to eat nearly 1/2 a jar of those bad boys in one sitting. Yeah, I know. Gluttonous eh?
I came across this recipe for cutie Valentine cupcakes, or just making them because you have a Mr. Sweetie Pie in your life too? They are freaking adorable and they have maraschino cherry frosting inside them! Even better!
Here is the recipe from a fellow blogger on Blogspot.com ~ Glorious Treats