Basil Limeade

Ingredients

• ⅔ cup granulated sugar
• 1 packed cup (1 oz.) basil sprigs, plus small sprigs for garnish
• ¾ cup fresh lime juice (from 6 to 8 limes)
• Lime wedges, for garnish
• Ice

Directions

1. Bring sugar and ½ cup water to a simmer in a small saucepan over medium, stirring often to dissolve sugar. 
2. Remove from heat; add basil, and stir until submerged. 
3. Let basil syrup stand at room temperature until mixture is cool, about 20 minutes. 
4. Pour through a fine mesh strainer into a small pitcher; discard solids.
5. Stir in lime juice and 3 cups water. Serve over ice, and garnish with small basil sprigs and lime wedges.

Notes

• SERVES 4
• ACTIVE 15 MIN. - TOTAL 35 MIN.

Source

• Southern Living Magazine

Thanksgiving Cranberry Sauce

Ingredients

• 1 cup water OR orange juice
• 1 cup white sugar
• ¼ teaspoon table salt
• 12 ounces (1 bag) cranberries, picked through for stems/spoiled berries and rinsed

Directions

1. Bring water (OR orange juice), sugar, and salt to boil in medium saucepan over high heat, stirring occasionally to dissolve sugar.
2. Stir in cranberries; return to boil.
3. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes.
4. Cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

Notes
- The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
- Take this to the next level by adding orange zest or cinnamon!

Source
https://www.americastestkitchen.com/recipes/1504-simple-cranberry-sauce

Lemon Blueberry Pound Cake

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter
• 4 oz. block cream cheese, softened
• 4 large eggs
• 3 cups all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• (8 oz. lemon low-fat yogurt
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Directions

1. Preheat oven to 350°
2. Prep 10-inch bundt pan with cooking spray and parchment paper
3. Beat first three ingredients at medium speed until well-blended
4. Add eggs one at a time, beating well after each addition
5. Lightly spoon flour into dry measuring cups; level with a knife
6. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well
7. Combine remaining flour, baking powder, baking soda, and salt
8. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture
9. Fold in blueberry mixture and vanilla
10. Pour cake batter into pan. Bake at 350° for 1 hour and 10 minutes
11. Cool cake in pan 10 minutes; remove from pan
12. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Notes
- Add lemon zest to batter for punched up lemon flavor

Source
Marsha/Cooking Light

Cheerwine Cherry Cobbler

Ingredients

• For the Filling:
• 1 to 2 pounds fresh cherries, pits and stems removed
• 2 (12 ounce) Cheerwine sodas — regular, not diet
• ½ teaspoon cocoa
• ½ teaspoon almond extract
• For the Topping:
• 1 cup self-rising flour
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 egg, slightly beaten
• 1 tablespoon cornstarch
• ½ stick unsalted butter, melted

Directions

1. Preheat oven to 350º and grease a 2 quart casserole-baking dish.
2. Place cherries in a colander and rinse under cold running water. Remove stems and pits. Half the cherries for best results. 
3. Place cherries in a small sauce pot over medium heat.
4. Add 2 bottles of Cheerwine.
5. Add cocoa and stir well. 
6. Simmer until syrup has reduced to about one cup liquid. 
7. Remove from heat and stir in almond extract. 
8. Pour the cooked cherry mixture into the prepped casserole dish. 
9. Sift flour and cornstarch into a large mixing bowl.
10. Add brown sugar and granulated sugar. Whisk dry ingredients together. 
11. Add one whole egg to center of dry ingredients and stir until ingredients are mixed well and crumbly. Use your fingers and break apart any large lumps that may have formed.
12. Spread the topping evenly over the cherries.
13. Melt the butter and drizzle over the topping.
14. Bake at 350º degrees for about 30 minutes
15. Remove from oven and place on wire rack to cool.

Notes
- Serve warm, topped with ice cream or whipped topping if desired.

Source
https://www.ourstate.com/cheerwine-cherry-cobbler/

Lemoniest Lemon Bars

Ingredients
Crust

• 1 cup (5 ounces) all-purpose flour
• ¼ cup (1 3/4 ounces) granulated sugar
• ½ teaspoon salt
• 8 tablespoons unsalted butter, melted

Filling

• 1 cup (7 ounces) granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons cream of tartar
• ¼ teaspoon salt
• 3 large eggs plus 3 large yolks
• 2 teaspoons grated lemon zest plus
• 2/3 cup lemon juice (4 lemons)
• 4 tablespoons unsalted butter, cut into 8 pieces

Directions

FOR THE CRUST

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. 
3. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir until combined.
4. Transfer mixture to prepared pan and press into even layer over entire bottom of pan (do not wash bowl).
5. Bake crust until dark golden brown, 19 to 24 minutes, rotating pan halfway through baking.

FOR THE FILLING

1. While crust bakes, whisk sugar, flour, cream of tartar, and salt together in now-empty bowl.
2. Whisk in eggs and yolks until no streaks of egg remain.
3. Whisk in lemon zest and juice.
4. Transfer mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 160 degrees, 5 to 8 minutes.
5. Off heat, stir in butter. Strain filling through fine-mesh strainer set over bowl. 
6. Pour filling over hot crust and tilt pan to spread evenly. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. (Filling around perimeter of pan may be slightly raised.)
7. Let bars cool completely, at least 1½ hours. Using foil overhang, lift bars out of pan and transfer to cutting board.
8. Cut into bars, wiping knife clean between cuts as necessary.

Notes
- The pat-in-the-pan crust is made with melted—not cold—butter and can therefore be stirred together instead of requiring a food processor.

Source
https://www.americastestkitchen.com/recipes/10616-best-lemon-bars

https://www.youtube.com/watch?v=fUinvtDigVk

Graham Cracker Crust

Ingredients

• 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
• 6 Tablespoons (72g) unsalted butter, melted
• 1/3 cup granulated white sugar

Directions

1. Use a food processor to grind graham cracker sheets. Or crush them in a zipped top bag with a rolling pin.
2. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy.
3. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 – 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup. It helps! The crust will be thick.
4. For a baked dessert, pre-bake this crust per your recipe’s directions. Pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, chill the crust for 2 hours before using in your recipe.

Notes
- Variations: Use cinnamon, honey, or chocolate flavor graham crackers depending on your dessert recipe. I usually use honey flavor because it is the most mild. If I’m baking a chocolate treat, I like to switch things up and use the chocolate graham crackers. Try using brown sugar instead of granulated sugar for a hint of molasses flavor.

Source
https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/

Fresh Ginger Salad Dressing

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon lime juice
• 1 tablespoon granulated sugar
• 2 cloves garlic, finely diced

Directions

1. Shake all ingredients together to combine.

Source

http://www.foodnetwork.com/recipes/ree-drummond/ginger-steak-salad.html

Pumpkin Spice Pull Apart Bread with Vanilla Glaze

Ingredients

• 1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)
• 3/4 cup canned pumpkin pie mix (not plain pumpkin)
• 2 tablespoons butter, melted
• 1/3 cup granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup powdered sugar
• 1 Tbs milk
• 1/4 teaspoon vanilla

Directions

1. Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
2. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits.
3. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
4. Spread pumpkin pie mix on top of each. Top each with melted butter. Sprinkle sugar, pumpkin pie spice mixture over each.
5. Stack biscuits in 4 piles of 4 biscuits each. 
6. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.
7. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
8. Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. 
9. In small bowl, mix powdered sugar, milk, vanilla. Drizzle over loaf. 
10. Serve warm.

Notes
15 min prep time
60 min total time
8 ingredients
8 servings

Source
http://www.pillsbury.com/recipes/pumpkin-spice-pull-apart-bread/486355a7-1159-4c50-a76c-41f433884a52

http://www.thecomfortofcooking.com/2014/11/pumpkin-spice-pull-apart-bread-with-vanilla-glaze.html