Difficulty: *
Ingredients:
5-6 qts of Water
2 cups of Sugar (or to taste)
3 teabags - flavor of choice
ice
1. Fill a 6 qt. stockpot with water.
2. Add sugar and 3 teabags.
3. Bring pot to a boil. Boil continuously for 5-7 minutes.
4. Taste test the mixture for sweetness. Add more sugar if needed and boil for 1-2 minutes longer to dissolve the sugar.
5. Turn off burner and let the mixture cool.
6. When cooled, pour into a gallon jug and place into refrigerator to chill.
7. Serve over ice.
Tips: In a hurry? You can pour the hot tea mixture over ice to rapidly cool. Be aware this does dilute the tea strength, though.
Snickerdoodles
Difficulty: *
Ingredients:
1 1/2 cups sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 degrees and spray cookie sheets with cooking spray. In a large bowl, beat 1 1/2 cups sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cream of tartar, baking soda and salt; mix well. Refrigerate dough for about 30 minutes. In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar and cinnamon mixture and place 2 inches apart on cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until set. Immediately remove cookies from cookie sheet to cooling rack or paper towel.
Ingredients:
1 1/2 cups sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 degrees and spray cookie sheets with cooking spray. In a large bowl, beat 1 1/2 cups sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cream of tartar, baking soda and salt; mix well. Refrigerate dough for about 30 minutes. In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar and cinnamon mixture and place 2 inches apart on cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until set. Immediately remove cookies from cookie sheet to cooling rack or paper towel.
White Wine Sangria
Difficulty: *
Ingredients:
1/2 cup sugar
1 cup orange juice
1 cup lemon-lime carbonated beverage
2 medium peaches or nectarines, thinly sliced
1 medium orange, thinly sliced
1 lemon, thinly sliced
1 bottle dry white wine or non-alcoholic white wine or white grape juice, chilled (3 1/2 cups)
1 bottle club soda, chilled (4 cups)
In half-gallon glass or plastic pitcher, stir sugar, orange juice, lemon-lime carbonated drink until sugar is dissolved.
Into another half-gallon glass or plastic pitcher, pour half of this mixture. Divide fruit and wine evenly between pitchers. Refrigerate until serving.
Just before serving, pour half of club soda into each pitcher; stir gently to mix. Serve over ice.
Ingredients:
1/2 cup sugar
1 cup orange juice
1 cup lemon-lime carbonated beverage
2 medium peaches or nectarines, thinly sliced
1 medium orange, thinly sliced
1 lemon, thinly sliced
1 bottle dry white wine or non-alcoholic white wine or white grape juice, chilled (3 1/2 cups)
1 bottle club soda, chilled (4 cups)
In half-gallon glass or plastic pitcher, stir sugar, orange juice, lemon-lime carbonated drink until sugar is dissolved.
Into another half-gallon glass or plastic pitcher, pour half of this mixture. Divide fruit and wine evenly between pitchers. Refrigerate until serving.
Just before serving, pour half of club soda into each pitcher; stir gently to mix. Serve over ice.
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