Simple Syrup

An easy way to add sugar to beverages. Keep some in the fridge

Bring equal parts of granulated sugar and water to a boil in a medium saucepan. Boil for about 1 minute or until sugar dissolves. Stir; remove from heat and cool completely. Store in a jar in fridge.

Basic Southern Sweet Iced Tea

Bring 4 cups cold water to a boil.  Add 4 family-size Luzianne tea bags. (or your favorite brand of tea bags) Turn off heat; cover and steep for 15 minutes. (don’t boil; that makes tea bitter)  Remove from heat & discard tea bags. Meanwhile, pour 6 cups cold water and 1½ of cups sugar into a large pitcher, stirring till sugar is dissolved. Add warm tea and stir. Refrigerate until cold. Pour over ice tea glasses full of ice and serve with a lemon wedge. A real Southern treat!  Makes a little over ½ gallon 

Microwave Iced Tea: Bring 4 cups cold water in a large measuring cup to a boil; add 8 regular size tea bags (or 4 family-size) and steep for about 10 to 15 minutes. Remove and pour into a pitcher; add 1 cup sugar, stirring to dissolve. Add 4 cups cold water.  Makes 2 quarts

Coffee Maker Method: Put tea bags in coffee basket; fill pot with water and let it run down through tea bags. Put 1 to 1½ cups sugar in a pitcher. Add brewed tea and finish filling with cold water.

Note:  Sam’s Club carries the box of 48 gallon-size Lipton tea bags

Note: For a slightly weaker tea, Steep the tea bags in ½ gallon boiling water and add ½ gallon cold water at the end (following the above directions).  Restaurants make it this way, using a one gallon-size tea bag.

Summer Party Fruit Punch

1 cup simple syrup

2, 48-oz cans pineapple juice

12-oz. can frozen orange juice, thawed, undiluted

12-oz. can frozen lemonade, thawed, undiluted

10-oz. pkg. frozen sliced strawberries, thawed

2 quarts ginger ale

Ice

Combine fruit juices, strawberries and simple syrup.  When ready to serve, add the ginger ale and a block of ice.

Taste for sweetness, may need to add more simple syrup.

Makes about 40 servings.

Strawberry Pretzel Dessert

A great summer cook-out dessert

Crust:

2 cups coarsely crushed pretzels

¾ cup butter, melted

3 Tbsp. sugar

Mix together and press firmly into bottom

of a 9x13 baking pan.

Bake at 375º for about 8 minutes. Cool.

Filling:

8-oz. pkg. cream cheese, softened

1 cup sugar

8-oz. carton Cool Whip, thawed

Beat cream cheese and sugar together.  Fold in Cool Whip and spread over cooled crust. Refrigerate 10 to 15 minutes.

Topping:

1, 6-oz. package strawberry Jello

2 cups boiling water

Dissolve Jello in boiling water. Refrigerate and let congeal to the consistency of egg whites, about 15 minutes.

Then stir in:

2, 10-oz. pkgs. frozen sliced strawberries, thawed

Pour over cream cheese layer and chill until firm.

To serve, cut into 12 squares.