New Moon

 

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Strawberry Lemonade

This ain't your average lemonade stand! 

  

3 Cups Water

2 Cups sugar

2 Cup Strawberries, hulled & sliced into quarters

3 - 5 Lemons to create:

3/4 Cup of Fresh Lemon Juice 

Rind of one lemon, peeled

 

In a medium saucepan, over medium heat, add 3 cups of water.

Peel the rind from one lemon and juice your lemons

to make 3/4 cup of fresh lemon juice; set aside.

Add the lemon rind and sugar to your pot of water and bring it to a boil. 

Boil for two more minutes.

 Add one cup of strawberries to the sugar mixture.

The strawberries will begin to turn soft.

Take a wooden spoon and smash the strawberries 

against the side of the pot to incorporate them into the sugar mixture.

Turn the heat down and simmer for two more minutes.

Remove the saucepan from the heat and let the mixture cool.

Using a fine strainer; strain your sugar mixture into a pitcher.

Add your 3/4 cup of lemon juice to the lemonade.

Add the remaining cup of strawberries and 

pour you lemonade into a pitcher

and place in the refrigerator to chill.

 

My husband is a fan of strawberry lemonade, 

which makes him a harsh critique, 

and I am happy to say this recipe passed his test and I quote,

"Mmmm, this is REALLY good!"

 

Top it off with a sliced strawberry 

and you will impress the masses of thirsty loved ones.

3 Cups Water

2 Cups sugar

2 Cup Strawberries, hulled & sliced into quarters

3 - 5 Lemons to create:

3/4 Cup of Fresh Lemon Juice 

Rind of one lemon, peeled

In a medium saucepan, over medium heat, add 3 cups of water.

Peel the rind from one lemon and juice your lemons to make 3/4 cup of fresh lemon juice; set aside.

Add the lemon rind and sugar and bring to a boil.  Boil for two minutes.

Add one cup of strawberries to the sugar mixture.  The strawberries will begin to turn soft.  Take a wooden spoon and smash the strawberries against the side of the pot to incorporate them into the sugar mixture.  Turn the heat down and simmer for two more minutes.  Remove the saucepan from the heat and let the mixture cool.

Using a fine strainer; strain your sugar mixture into a pitcher.

Add your 3/4 cup of lemon juice and the remaining cup of strawberries and place in the refrigerator to chill.

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The Cove

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Lemon Pound Cake

 Super moist, super good!

You don't need a lot of ingredients to make this cake

and by no means is it hard to make and you can certainly see it's worth it.

Lets begin:

Here's what you'll need... 

1 1/2 Cups All Purpose Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Cup butter, softened

1 Cup Sugar

4 Eggs

2 Teaspoon Vanilla Extract

1/4 Cup Fresh Lemon Juice

Okay, I forgot to put the lemon on the tray... no big deal.  

Picture it in your mind. 

Preheat the oven to 350 degrees.

Line your bread loaf pan with parchment paper.

Yeah, yeah, no pictures of this either.

In a medium bowl cream your butter.

That's right... I am giving you pictures of the stuff, but not the work. 

 

Then add the sugar and mix again.

 

 

 

 

Add each egg one at a time with the mixer running on slow.

 

 

 

 

Add the vanilla.

 

 

 

In medium bowl add the flour...

 

baking powder...

 and salt.

 

 

 

 Zest the lemon and juice it to make enough for 1/4 cup of juice. 

 

In equal parts, alternate between putting a portion of the flour mixture and the lemon juice into the butter mixture ending with the lemon juice. 

 

Put the lemon mixture in the loaf pan and bake for 60 minutes or until a tooth pick test comes out clean.

 

 

 

 

1 1/2 Cups All Purpose Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Cup butter, softened

1 Cup Sugar

4 Eggs

2 Teaspoon Vanilla Extract

1/4 Cup Fresh Lemon Juice

1/2 Teaspoon Lemon Zest

Preheat the oven to 350 degrees.

Line your bread loaf pan with parchment paper.

In a medium bowl cream the butter. 

Then add the sugar and mix again.

Add each egg one at a time with the mixer running on slow.

Add the vanilla.

In medium bowl add the flour, baking powder and salt.

Zest the lemon and juice it to make enough for 1/4 cup of juice.

In equal parts, alternate between putting a portion of the flour mixture and the lemon juice into the butter mixture ending with the lemon juice.

Bake for 60 minutes or until a toothpick comes out clean.

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Kissed

 

 

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Lemon Basil Chicken

There's not much to making this chicken, 

but it serves up a wonderfully tasty meal!

(The following ingredients are for one fryer)

One 3 Pound chicken fryer

Pull all the "fun stuff" out of your fryer and either set aside for an other use or throw it away.  Rinse your chickens with cool water and pat dry.

1 Whole Lemon, zested

2 - 4 Tablespoons of butter, room temperature 

3 - 4 Cloves Garlic, chopped

2 Tablespoons Basil Leaves

In a bowl, add the butter, and the lemon zest from your lemon and mix well.

I squeezed a bit of the lemon juice in also.

Add in the basil leaves and your mixture should look like this.

Rub your butter mixture all over your fryer. 

The real secret to moist chicken is...

put the butter mixture under the skin!

Tie up the legs and tuck in the wings.

(I like to place the chickens on onions , 

so they don't stick to the pan and give the chickens a little flavor.)

Bake at 375 degrees for 1 1/2 hours or

when the internal temperature reaches 180 degrees.

Serve the chicken up with a nice salad and your ready to go.

The buttering process is a little messy, 

but it is an easy meal to cook and that is why I cook two at a time!

The Recipe:

One 3 Pound Chicken Fryer

1 Whole Lemon, zested

2 - 4 Tablespoons of butter, room temperature 

3 - 4 Cloves Garlic, chopped

2 Tablespoons Basil Leaves

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Captured

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