Orange-Pistachio Divinity

 2 large egg whites

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 cup water

1 tsp grated orange zest

1 tsp vanilla extract

2/3 cup pistachios, coarsely chopped

1.  Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes.  Meanwhile, line two 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a bow.  Cook, without stirring, over medium heat until a thermometer reads 252 degrees (hard-ball stage).  Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  with mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add orange zest and vanilla.  Beat until candy hold its shape and begins to lose its gloss, 5-6 minutes.  (Do not overbeat, or candy will stiffen and crumble.)  Immediately fold in pistachios.

4.  Quickly drop mixture by Tablespoonfuls onto prepared pans, Let stand at room temperature until dry to the touch.  Store between layers of waxed paper in an airtight container at room temperature.

Grandma's Divinity

 2 large egg whites

3 cups sugar

2/3 cup water

1/2 cup light corn syrup

1 tsp vanilla extract

1 cup chopped pecans

1.  Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes.  Meanwhile, line three 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar.  Cook,  without stirring, over medium heat until a candy thermometer reads 252 degrees ( hard-ball stage).  Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add vanilla.  Beat until candy holds its shape, 5-6 minutes. (Do not over mix or candy will get stiff and crumbly.) Immediately fold in pecans.  

4.  Quickly drop by heaping teaspoonfuls onto prepared pans.  Let stand at room temperature until dry to the touch.  Store between sheets of waxed paper in an airtight container at room temperature.

Crescent Breakfast Ring

 8 slices bacon

6 large eggs

1/3 cup chopped chives, plus more for garnish

1 Tbsp garlic powder

Kosher salt

 ground black pepper

1 tube crescent rolls

1 cup shredded Cheddar

1/2 cup shredded mozzarella

1 egg, beaten with 1 Tbsp water (for egg wash)

1.  Preheat oven to 375 degrees.  In a large skillet over medium heat, cook bacon.  Transfer to a paper towel-lined pate.  Drain half the fat from skillet.

2.  In a large bowl, whisk eggs with chives and garlic powder.  Season with salt and pepper.  Add to skillet and scramble.

3.  Line a large baking sheet with parchment paper.  Unroll crescent rolls and piece together like a sun shape, slightly overlapping, on the parchment.  Place a slice of cooked bacon on top of each crescent roll.  Top ring with cheddar and scrambled eggs, then with mozzarella.  Season with more pepper.

4.  Gently roll up.

5.  Brush with egg wash and bake until golden, 10 to 15 minutes, Garnish with more chives. Serve.

Crock Pot French Toast

 Yields:  6-8     Prep Time:  20 minutes    Total Time:  3 hours 20 minutes

Cooking spray, for Crock Pot

1 large brioche (or challah), preferably Day-Old (better for firmness and not soagy toast)

8 large eggs

2 cups half and half

1/3 cup granulated sugar

1 tsp pure vanilla extract

1/2 tsp ground cinnamon

1/4 tsp Kosher salt

small pinch nutmeg

Maple syrup, for serving

Powdered sugar, for serving

1.  Lightly grease the inside of Crock Pot with cooing spray.  Slice brioche into thick slices then quarter each slice.  Place bread in Crock Pot.

2.  In a large bowl, combine eggs, half and half, sugar, 1/2 tsp cinnamon, vanilla, salt and nutmeg and beat until well combined.  Pour egg mixture over bread, folding bread gently to make sure each piece is coated.

3.  Cook on low for 2 1/2 to 3 hours, until thd French toast is warm and cooked through.

4.  Serve warm with maple syrup and powdered sugar.

Red Velvet Cake

 1/2 cup butter, softened

1 1/2 cups sugar

2 large eggs, room temperature

2 bottles (1 oz each) red food coloring

1 Tbsp white vinegar

1 tsp vanilla extract

2 1/4 cups cake flour

2 Tbsp baking cocoa

1 tsp baking soda

1 tsp salt

1 cup buttermilk

Frosting:

1/2 cup cold water

1 Tbsp cornstarch

2 cups butter, softened

2 tsp vanilla extract

3 1/2 cups confectioners sugar

1.  Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy, 5-7 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in food coloring, vinegar and vanilla.  In another bowl, whisk together flour, cocoa, baking soda and salt; and to creamed mixture alternately with butter milk, beating well after each addition.

2.  Pour into 2 greased and floured 9 inch round baking pans.  Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool layers 10 minutes before removing from pans to wire racks to cool completely.

3.  For frosting, combine water and cornstarch in a small saucepan over medium heat.  Stir until thickened and opaque, 2-3 minutes.  Cool to room temperature.  Beat butter and vanilla until light and fluffy.  Beat in cornstarch mixture.  Gradually add confectioners sugar; beat until light and fluffy.  Spread between layers and over top and sides of cake

Beets in Orange Sauce

 8 whole fresh beets

1/4 cup sugar

2 tsp cornstarch

dash pepper

1 cup orange juice

1 medium navel orange, halved and sliced, optional

1/2 tsp grated orange zest

1.  Place beets in a large saucepan; cover with water. Bring to a boil;  Reduce heat; cover and cook for 25-30 minutes or until tender;  Drain and cool slightly.  Peel and slice; place in a serving bowl and keep warm.

2.  In a small sauce pan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened  Remove from the heat; stir in orange slices  if desired and zest.  Pour over beets.  

Note:  A (15 oz) can of sliced beets may be substituted for the fresh beets.  Drain the canned beets and omit the first step of the recipe.

Serves 8

Hungarian Nut Rolls

 2 packages (1/4 oz each) active dry yeast

1/2 cup warm milk (110 to 115 degrees)

1/4 cup plus 2 Tbsp sugar

3/4 tsp salt

1 cup butter, softened

1 cup sour cream

3 large eggs, room temperature, lightly beaten 

6 to 6 1/2 cups all-purpose flour

Filling:

1 1/4 cups sugar

1/2 cup butter, cubed

 1 large egg

1/2 tsp ground cinnamon

4 1/2 cups ground walnuts

1 large apple, peeled and grated

 

Icing:

2 cups confectioners sugar

2 to 3 Tbsp milk

1.  In a large bowl, dissolve yeast in warm milk.  Add the sugar, salt, butter, sour cream, eggs and 3 cups flour.  Beat on medium speed until smooth, 3 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

3.  Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon.  Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon.  Remove from the heat; gently stir in walnuts and apple.  Cool completely.

4.  Punch dough down.  Turn onto a lightly floured surface; divide into 4 portions.  Roll each into a 12x10 inch rectangle.  Spread filling to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side; pinch seams to seal.  Place seam side down on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.

5.  Bake at 350 degrees for 30-40 minutes or until lightly browned.  Remove from pans to wire racks to cool.  Combine icing ingredients; drizzle over loaves.

Makes: 4 loaves (12 slices each)

Christms Cranberry Punch

2 cups fresh or frozen cranberries

2 cups sugar

2 cups water

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 liter ginger ale, chilled

4 cups cold wataer

2 cups unsweetened pineapple juice, chilled

1 cup lemon juice

Optional: mint leaves and additional fresh or frozen cranberries 

1.  In a large saucepan combine the first 5 ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, 4-6 minutes or until cranberries are softened.  Remove from heat;cool slightly.  Transfer to a blender; process until smooth.  If desired, strain through a fine-mesh strainer.  Pour into a 6 -cup ring mold.  Freeze until solid.

2.  Just before serving, wrap bottom of mold in a hot damp dishcloth; invert onto a baking sheet and lift off mold.  Place ice ring in punch bowl.  Gently stir in ginger ale, cold water, pineapple juice and lemon juice.  If desired, serve with mint leaves and additional cranberries.

Miniature Peanut Butter Treats

 Cookie:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg, room temperature

1/2 cup creamy peanut butter

1/2 tsp vanilla

1 1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

 

Filling:

42 miniature peanut butter- chocolate cups 

1.  In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth.  Combine the flour, baking soda and salt; gradually add to creamed mixture.  Cover and chill for 1 hour or until easy to handle.

2.  Roll into 42 walnut-sized balls; place in greased miniature muffin cups.  Bake at 374 degrees for 8-9 minutes.

3.  Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression;  Cool for 10 minutes before removing to wire racks to cool completely.

Salmon Wellington

• 4 (7 oz) salmon fillets
• salt and pepper to taste
• 2 tbsp butter
• 2 garlic cloves minced
• 1 shallot chopped
• 1/4 cup white wine
• 3 oz cream cheese
  
• 5 oz fresh baby spinach
• 2 tbsp plain bread crumbs
  
• 1/4 cup shredded Parmesan cheese
• 1 1 lb. package puff pastry
• 1 egg for egg wash
•  
•  

• Season the salmon with salt and pepper to taste.
• In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
• Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
• Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
• Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10 X 14 inches.
• Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
• Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
• Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
• Line a baking sheet with parchment paper and place the salmon wellington seam side down.
• Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
• Bake at 400 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
   
  Serves 8
   
  Recipe:  simply home cooked
  

Potato Pierogi

 Prep Time: 2 hours   Cook Time:  10 minutes   Rest the dough:  30 minutes   Total Time:  2 hours 40 minutes   Serves: 60 pierogies

4 1/2 cups all-purpose flour

2 tsp salt

1 cups milk warm (105 degrees)

2 large eggs

3 Tbsp unsalted butter, melted

1/3 cup sour cream

2 lb russet potatoes

1/4 cup diced yellow onion

1 Tbsp unsalted butter

3 Tbsp sour cream

2 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 cup shredded medium cheddar cheese

1 medium yellow onion

1/2 cup unsalted butter 

Make the mashed potato filling:

1.  Start off by making the mashed potato filling first.  In a medium sized pot, add 2 lb of peeled and cubed russet potatoes.  Add 1/4 cup diced onion.

2.  Fill the pot with enough water so that the potatoes area covered with about 1-2 inches of water on top

.3.  Bring the heat to high and let the potatoes come to a boil.  Then let them simmer for about 20 minutes or until the potatoes become fork tender.

4.  Drain the water out and add 1 Tbsp unsalted butter, 3 Tbsp sour cream, 2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.

5.  Using an electric hand mixer beat the potatoes at high speed until sooth and creamy.

6.  Once the potato filling has cooled completely, mix in 1/2 cup shredded medium cheddar cheese.  Then set it aside for later.

Make the Pierogi dough:

1.  In a stand mixer, sift 4 1/2 cups all-purpose flour, with 2 tsp of salt.

2.  Pour 1 cup of warm milk into a large measuring cup along with 2 large eggs, 3 Tbsp unsalted melted butter, and 1/3 cup sour cream.

3.  Using a whisk or fork, lightly mix up the mixture just until the yolks break up.

4.  Pour it into the stand mixer.  Then begin mixing the dough using the hook attachment.  You'll want to start off on low speed, then slowly pick the speed up to high.

5.  Mix the dough for about 10 minutes until it becomes smooth and elastic.  Depending on the flour you use and the size of your eggs, you may need to add a little more flour.  Only add 1 Tbsp at a time.

6.  Once the dough is mixed, transfer it to a lightly greased (oil) bowl.  Then cover the dough with plastic wrap and let it rest for at least 30 minutes.

Roll and Cut the dough:

1.  Now place your dough onto a floured surface and divide it into 4 equal pieces.  Then round each piece of dough into a ball.

2.  Take one piece of dough and begin rolling it out to about 1/16 of an inch thick or just under 1/8 inch thick.  You want it very thin.  Make sure to cover the remaining pieces of dough with plastic wrap to keep them from drying out.

3.  Now take a 3 inch biscuit cutter or a glass cup and begin cutting out as many circles as you can.

4.  Then collect the scraps and cover them with plastic wrap.

Fill and shape the Pierogies:

1.  Place 1/2 Tbsp of the potato filling into each piece of dough.  Lightly press the potato filling to avoid uneven-ness and air pockets.

2.  To shape and seal the pierogi fold it in half and pinch the ends together.  Then go over one more time to give them a tight seal.  You can leave them as they are or you can get fancy and create a crimped edge.  

3.  Continue doing this same process with the remaining dough.

4.  Grab those extra scraps, reshape them and roll the dough out again and cut out some more dough circles.  Fill them with the potato filling and seal just the same way.  Once you're done you should get about 60 pierogies.

Make the caramelized onions and boil the pierogies:

1.  Now bring a pot of water to a boil, and in the meantime, dice up 1 medium onion.

2.  Add 1/2 cup unsalted butter to a skillet and bring it to medium heat.  Add in the diced onion and stir until the onion is caramelized and translucent.

3.  Salt the boiling water an carefully add the pierogies one at a time.  Once they float to the top boil for another 3-5 minutes.  Use a slotted spoon to transfer the cooked pierogies into a bowl or plat and top with the buttery caramelize onion. Serve with a dollop of sour cream.

Notes:

* Once you've made this pierogi recipe, place any leftovers in an airtight container in the refrigerator for up to 3 days.  They can also be frozen in a Ziplock freezer bag for a couple of months.  Allow them to thaw before reheating.

* Frozen (uncooked) pierogies can be boiled right away.  If they have already been cooked, you can pan fry them or reheat them in the microwave.

Recipe:  Simple Home Cooked

Peppermint Patties

 1/2 cup sweetened condensed milk

3-4 cups powdered sugar

1/4 tsp peppermint oil or 1/2 tsp peppermint extract

1/4 tsp vanilla extract

chocolate melting pieces

white chocolate

coconut oil

Mix together chocolate melting pieces and coconut oil and melt ( can use a small crock pot).  Melt the white chocolate in a small bowl, in the microwave, 30 seconds intervals.  In a large bowl add condensed milk, peppermint and vanilla extracts and mix together.  Knead it with some powdered sugar until it is not sticky.  Shape and cut out circles using the bottom of a small glass. Freeze for 1 hour to harden.  Dip into melted chocolate and put on a wax papered baking sheet.  Chill in refrigerator. Can drizzle on white chocolate on top.  Freeze to harden.  Package in a tin using candy cups,  

Recipe:  the hillbilly kitchen

Martha Washington Candy

 3 cups sweetened coconut

4 cups powdered sugar

14 oz can sweetened condensed milk

2 cups pecans, chopped

1 cup butter, softened at room temperature

1 tsp vanilla

1 cup semi sweet chocolate chips

1 cup milk chocolate chips

2 Tbsp coconut oil

Christmas Tin's

candy cups (small muffin tins)

various sprinkles

In a large bowl combine coconut, sugar and pecans,  Mix. Add condensed milk, butter and vanilla.  Mix well and stir until well combined. Using a cookie scoop put spoonfuls on a baking sheet with wax paper.  Put in the refrigerator for 1 hour to harden. 

Combine the chocolate chips and coconut oil in a small crock pot and melt.( or you can use a double boiler or microwave, checking and stirring every 30 seconds.) Stir until smooth. Dip balls after you smooth them out with your hands, into chocolate mixture.  Put dipped chocolate on a waxed papered baking  sheet.  Put a few sprinkles, candy balls, coconuts, nuts, white chocolate on top of candy balls for decoration.  

Let chill in the refrigerator or put them in candy cups in mini cupcake tins.  Put in fridge for at least 30 minutes before putting in the tin's.  Depending on the size of the tin's you could fit 6-12 in each one.

Recipe:  the hillbilly kitchen

Layered Cranberry Gelatin Salad

 Cranberry Layer:

1 package (3 oz) cranberry or raspberry gelatin

1 cup boiling water

1 can (14 oz) whole-berry cranberry sauce

Lemon Layer:

1 package (3 oz) lemon gelatin

1 cup boiling water

3 oz cream cheese, softened

1/3 cup mayonnaise

1 can (8 oz) crushed pineapple, undrained

1/2 cup heavy whipping cream, whipped

1 cup miniature marshmallows

2 Tbsp chopped pecans

1.  In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended.  Transfer to an 8 inch square dish.  Refrigerate until set.

2.  In another bowl, dissolve lemon gelatin in boiling water.  Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple.  Refrigerate until slightly thickened, about 2 hours.

3.  Fold the cream, marshmallows and pecans into cream cheese mixture.  Spread over cranberry layer.  Refrigerate for 4 hours or until set.

Borscht ( Ukrainian)

 6-8 small cooked beets, (grated with a box grater)

2-3 mushrooms, sliced or dried mushrooms (soaked in water for 20-30 minutes until soft)

2 whole allspice berries

2 bay leaves

12 garlic cloves

1 Tbsp canola oil

2 leeks, chopped

1 small onion, chopped

1-2 celery stalks, chopped

salt

water

1 large potato, chopped small

2 carrots, chopped small

1 (15 oz) can stewed tomatoes

1 (8 oz) can tomato sauce

1 (16 oz) jar pickled beets

fresh dill

Wrap the allspice, bay leaves and garlic cloves in a cheese cloth.   Tie it closed. Set it aside.  Add oil to a Dutch oven.  Add leeks, onions and celery.  Saute.  Add salt.  Add water and the grated beets.  Enough water to cover the beets.

Add mushrooms, cheese cloth and potato. When potatoes are tender add the carrots. Add the stewed tomatoes, tomato sauce and the pickled beets.  Cook for 10 minutes.  Add fresh dill. Stir. Remove the cheese cloth and Serve.

4th of July Trifle

 14 oz angel food cake (store bought)

1/4 tsp almond extract

1/4 cup lemon juice

1/4 cup water

1/4 cup sugar

2 cups Heavy Whipping cream

2 pkg cream cheese

4 cups blueberries

4 cups sliced strawberries

In a sauce pan add the 1/4 cup sugar and water.  Add lemon juice and whisk.  Take off heat. Add the almond extract.  Brush the mixture into the cake and then cut the cake into cubes.  Set aside.

Using an electric mixer, mix the cream cheeses, 2/3 cup sugar and the whipping cream. Set aside.

In a glass trifle bowl add 1/2 of the angel food cake cubes to the bottom.  Press down.  Put in 1/2 the blueberries (2 cups).  Making sure to watch the edges so it looks good.  Add 1/2 the cream sauce and then 1/2 the strawberries (2 cups).  

Start the layers over with the cake cubes, blueberries, cream sauce.  Add sliced strawberries on top to end with. Serve.

Recipe:  six sister stuff

Pecan Pie

 Refrigerated pie crust, (Pillsbury brand, comes in a 2 pack)

2 Tbsp melted butter

1 cup light Karo syrup

1 cup sugar

1 tsp vanilla extract

3 eggs, beaten + 1 beaten egg brush on onto the pie crust before baking

1 1/2 cups pecan halves

 

In a large mixing bowl add melted butter, Karo syrup, sugar, vanilla 3 eggs and pecans.  Stir in between each ingredient. Before pouring the mixture into the pie crust, using a brush spread the beaten egg all over the uncooked pie crust so prevent the bottom crust from getting soggy. Pour mixture into the pie crust. Cover a baking sheet with foil and place filled pie on top in case it spills. Bake in a 350 degree oven for 55-70 minutes.  (check every 5 minutes for doneness)

Recipe:  Two sisters

No-Bake Strawberry Blueberry Trifle

 17 oz angel food cake , cut into 1 inch cubes (I used 1 1/2 blocks)

1 lb fresh strawberries , hulled and sliced

1 lb fresh blueberries

Lemon Syrup Ingredients:

1/4 cup water

2 Tbsp sugar

2 Tbsp lemon juice, from 1/2 medium lemons

Frosting Ingredients:

2 Packages 8 oz each cream cheese, softened at room temp

3/4 cup granulated sugar

2 cups heavy whipping cream

1/2 tsp vanilla extract

Using a 4 or 5 quart trifle dish or us a 9x13 casserole dish.

How to make Lemon Syrup:

1.  In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar ad 2 Tbsp lemon juice and stir until sugar is dissolved.  Set aside until needed.

How to make the Trifle Cream:

1.  Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times.  With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until until whipped and fluffy.  Add 1/2 tsp vanilla and beat until incorporated.

Assembling the Berry Trifle:

1.  Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup.  Add 1/3 of your cream and loosely spread it over cake pieces.  Add 1/2 of the sliced strawberries.  Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).  Frost the top with last 1/3 of cream and decorate with remaining fruit.  

Notes:  Important- This cake is best served the same day it's made.  Refrigerate until ready to eat.

Strawberry Lemonade

1 cup sugar

1 cup water

1 1/4 cups fresh lemon juice (from about 6 lemons)

1 pint strawberries, hulled and sliced

14-28 oz fresh cold water

 ice

 

 1.  Bring the sugar and water to a simmer in a small sauce pot stir so that sugar melts completely then remove from the heat and let cool to room temperature.

2.  Place the strawberries in a blender and process until smooth.  Pour pureed strawberries in the sugar water and stir well.  Add the lemon juice.

3.  Combine the strawberry lemon syrup and the cold water in a large pitcher.  Stir well and add lots of ice. 

4.  Serve lemonade with thin slices of lemons and strawberries.

 

Yield: six servings

Honey Sweetened Strawberry Lemonade

 1 1/2 lb strawberries, rinsed and halved

6 cups water

3/4 cu Meyer or regular lemon juice (about 3-4 lemons)

1/2 cup honey (or more to taste)

1.  Make sure you have a strong, powerful blender that will blend up the strawberries.

2.  Add the strawberries, 2 cups of water the lemon juice, and honey to the blender.  Blend on high for at least 2 minutes or until smooth.  Pour into a large pitcher and stir in the remaining water.  Taste.  Stir in more honey if you'd like it sweeter.

3.  Lemonade is frothy right out of the blender so if you'd like the froth/foam to settle down before dirinking, place the lemonade in the refrigerator for about 1-2 hours before serving. Serve over ice.