Winter sore throat “tea”- In a jar combine lemon slices, organic honey and sliced ginger. Close jar and put it in the fridge, it will form into a “jelly”. To serve- spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.
Not winter yet. But I get sore throats a lot and I like home remedies and kitchen witchery.
Just put the ingredients on this weeks grocery list. :]
Freezing unbaked cookie dough (chewy, hardy cookies work best, like sugar cookies, peanut butter cookies, and other types of drop cookies. Freezing is not recommended for delicate cookies or cookies with a liquidy batter):
1. Line a rimmed baking sheet, like a jelly roll pan, or a 9x13 cake pan with parchment paper.
2. After you have finished making the dough, create little balls of dough sized according to your recipe (teaspoon, tablespoon - whatever your recipe calls for!). Put the balls of dough on your baking sheet or cake pan. You can place them close together to cram as many as you can onto one sheet, but make sure they are not touching!Cover the entire pan with plastic wrap.
3. Put the cookie balls into the freezer for about 1 hour. Remove from the freezer.
4. Take a freezer storage bag and write the name of the cookie and the date. That way you know which recipe to reference when you want to bake them and you can make sure that your dough is still good.
5. Place frozen dough balls into the freezer bag, seal, and put back into the freezer. For optimal freshness, use your frozen dough within 6 weeks!
6. To bake frozen cookies, place frozen balls on a cookie sheet lined with parchment paper. Let them defrost on the counter for about 45 minutes. Bake as directed- you may need to add 1-2 minutes onto the original baking time. †Please note that the texture/look of the cookie may be affected (depending on the original recipe), but they will still taste fabulous!
Lemon Pomegranate Cookies
Makes approximately 2 dozen cookies
- 1 cup granulated sugar
- 2/3 cup unsalted butter, room temperature
- 2 egg yolks
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup pomegranate seeds
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Sift together the flour, baking soda, cream of tartar, and salt. Set aside.
3. Cream together the sugar and butter until fluffy. Beat in egg yolks one at a time. Stir in vanilla, lemon juice, and lemon zest. Gradually add in flour mixture. Mix until well-incorporated.
4. Gently fold in pomegranate seeds. If you don’t mind getting a little messy, try folding the seeds in by hand. It is the most gentle method!
5. Place heaping tablespoons of dough onto parchment-lined cookie sheets about 2 inches apart. Bake for 11-13 minutes or until edges are lightly browned. Cool on cookie sheets for 10 †minutes before transferring to wire racks to cool completely.
6 cups of water
2 cups of carbonated lemonade drink
1/2 cup sugar or sugar substitute
1 package blue raspberry lemonade flavor Kool-Aid
Using this, just mix it together as the package says. I also put a bunch of ice cubes in mine to cool it faster, so they added more water once they melted.
If you want a sweeter drink, you can use the full cup of sugar that the Kool-Aid package says.
Mine ended up not very fizzy, so if you want more fizz I would recommend either 4 cups of carbonated lemonade, OR replacing some of the water with seltzer water. (The bottles I had of the lemonade drink just happened to have two cups in them, which is why I ended up with that measurement. I didn’t have any seltzer water on hand to test, though.)