RASPBERRY LEMONADE
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 4
Steps:
- Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
- Fill mason jars with ice cubes and top them off with the lemonade.
SUMMER CELEBRATION LEMONADE BISCOTTI
Prize-Winning Recipe 2009! Sugar cookie mix creates a foolproof way to make the classic Italian coffee-shop treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line large cookie sheet with foil. In large bowl, stir butter, lemonade concentrate, lemon peel, lemon extract and eggs until well mixed. Add remaining ingredients; stir until soft dough forms.
- Divide dough in half. On cookie sheet, shape each 1/2 of dough into a 12x2-inch log.
- Bake 25 to 30 minutes or until edges are golden brown. Cool 15 minutes.
- Carefully lift foil to move cookie logs to cutting board. With serrated knife, carefully cut each log crosswise on a slight diagonal into 3/4-inch slices. Place slices cut side down on cookie sheet.
- Bake 15 to 20 minutes, gently turning cookies over once during baking. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Store loosely covered at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Biscotti, Sodium 70 mg, Sugar 10 g, TransFat 1/2 g
RASPBERRY LEMONADE BISCOTTI
I bake biscotti all of the time, and I'm always trying to come up with new flavors. This is one I came up with to try and use raspberries before they went bad. My husband loves these!
Provided by Mc Coy
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 42
Number Of Ingredients 9
Steps:
- Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.
- In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
- Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
- Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.
- Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 16.9 g, Cholesterol 24.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 72.6 mg, Sugar 7.1 g
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