COWGIRL COOLER
Provided by Sandra Lee
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a small saucepan, bring sliced ginger and water to a boil. Remove from heat and steep for 20 minutes. Strain and reserve liquid.
- In a large pitcher, stir to combine the lemonade concentrate, ginger water, ginger ale, and vodka. Serve over ice with a slice of lemon.
MINTY LIME COOLER
Provided by Food Network
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the lime juice, sugar and mint in a blender. Puree until smooth. Fill two tall glasses halffull with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint and serve.
PASSION FRUIT COOLER (NON-ALCOHOLIC)
Steps:
- In a large pitcher, combine all ingredients and stir. Serve chilled in highball glasses.
Nutrition Facts : Calories 68 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 5 milligrams, Carbohydrate 16 grams, Protein 0 grams, Sugar 13 grams
LIME COOLERS
Steps:
- Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.
NATHALIE DUPREE'S LIBERTY COBBLER
This patriotic dessert was created by Ms. Dupree, the prolific author of Southern cookbooks, in celebration of the Statue of Liberty's 100th birthday, in 1986. It's easy to prepare, and it can be adapted for use with almost any sweet and ripe summer fruit.
Provided by Nancy Harmon Jenkins
Categories dinner, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Pour sugar over strawberries and mix well. Set aside and let macerate for 20 minutes.
- Preheat oven to 350 degrees. Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt.
- Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter.
- Remove dish with melted butter from the oven, and pour in the batter.
- Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top.
- Return the dish to the oven. Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes.
- Meanwhile, make the blueberry sauce. Rinse and pick over blueberries. Combine water and sugar in a saucepan, and heat to the boiling point. Place 1 pint of blueberries in the bowl of a food processor. Process, turning the machine on and off about 4 times, until berries are coarsely pureed. Add to sugar syrup with lemon juice, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration.
- Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 343 milligrams, Sugar 42 grams, TransFat 0 grams
BLACKBERRY COOLER
Blackberries lend a pleasing sweet and tart flavor, and pretty color, to this nonalcoholic highball - and orgeat (a rich, almondy syrup) gives it some depth. Topped off with sparkling coconut water, it's bright and refreshing.
Provided by Abigail Gullo
Categories cocktails
Number Of Ingredients 6
Steps:
- Vigorously shake citrus juices, orgeat and blackberries with ice. Strain into a Collins glass filled with crushed ice. Top with sparkling coconut water. Garnish with blackberries and a sprig of rosemary.
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- Position racks in the center of the oven and preheat the oven to 325°F. Line cookie sheets with parchment paper.
- In a large bowl, use an electric mixer to beat together the butter, powdered sugar, and sugar until light and fluffy. Blend in the eggs, vanilla, and lemon extract until smooth. In a medium bowl, whisk together the cake flour, baking powder, and salt. Stir the dry ingredients into the butter mixture. Add the lemon juice and mix until everything is just combined (do not overmix).
- If the dough is too sticky to work with, refrigerate for 20 minutes. Using a mini cookie scoop (or a tablespoon), scoop the dough into approximately 1-inch balls. Space the balls at least 1 inch apart on prepared cookie sheets and flatten them slightly. Bake for 15 to 18 minutes or until the centers are puffy and the cookies are light golden brown on the bottom. Remove the cookie sheet to a wire rack and allow to cool for 5 minutes.
- While cookies are baking, combine remaining 1 cup powdered sugar and 2 teaspoons lemon zest in a large paper lunch sack or gallon-sized plastic baggie. After 5 minutes of cooling time, remove 4 to 5 warm cookies from the sheet and carefully place in the powdered sugar. Gently shake and roll the bag around until the cookies are coated with powdered sugar. Remove the cookies from the bag, shaking off excess powdered sugar, and allow them to finish cooling on a wire rack. Repeat until all of the cookies are coated with powdered sugar.
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