Archive for the ‘Recipes’ Category

Tasteful Tuesday: Classic Homemade Margarita Mix

Tuesday, May 7th, 2019

Make your own classic margarita mix to enjoy on the patio, poolside or during a family dinner this summer. In addition to the margarita mix recipe, we’ve included our recommendations on how to measure and combine it with other ingredients (tequila and triple sec) for the perfect margarita.

Classic Margarita | Cocktail Recipe | Sturbridge Yankee Workshop

Note: This recipe makes about 1½ quarts of mix
(or about 6 fluid cups).

What You’ll Need:

  • 1 cup lemon juice, freshly squeezed
    (about 5-6 large lemons)
  • 1 cup lime juice, freshly squeezed
    (about 8-9 limes)
  • 1½ cups water
  • 1 cup granulated sugar

Directions:

  1. Combine the freshly squeezed lemon and lime juice in a large pitcher or jar and refrigerate.
  2. If you have simple syrup on hand, feel free to skip the last two ingredients and this step. If not, combine the water and sugar in a medium saucepan on the stove. Heat on medium and stir until sugar is dissolved. When the mixture starts to boil, remove from heat and cool completely.
  3. When the simple syrup is cooled, add to the lemon and lime mixture and shake well.

To make a margarita with your mix: Combine two ounces of mix, two ounces of silver tequila, and one ounce of triple sec. If you’re looking for more of the mix flavor, add one more ounce of mix and shake with ice. Pour into a glass (or the blender!) and enjoy.

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Tasteful Tuesday: Strawberry Bread

Tuesday, April 30th, 2019

This recipe is perfect for getting a taste of summer no matter the season; especially when summer is almost in sight but it’s still cool enough to bake bread (so, now!). You can use fresh or frozen (and thawed) strawberries, and while this particular recipe calls for the bread to be baked in a bundt pan, it can be made in two loaf pans if you prefer (just decrease baking time by 20-25 minutes). Finally, if you prefer to avoid extra oil in your baked goods, applesauce makes a great substitute for vegetable oil.

Strawberries | Flickr user Sharon MollerusWhat You’ll Need:

  • 3 cups fresh strawberries
  • 2 1/2 cups white sugar, divided
  • 3 1/8 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten
  • 1 teaspoon vanilla extract
  • Directions:

    1. Preheat oven to 350° F. Butter and flour one 9 or 10 inch Bundt pan.
    2. Slice strawberries and place in medium-sized bowl. Sprinkle with 1/2 cup sugar, and set aside while preparing batter.
    3. In a large bowl, combine remaining sugar, flour, cinnamon, salt and baking soda; mix well.
    4. Blend oil, eggs and vanilla extract into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Add batter to pan.
    5. Bake in preheated oven  for about 70 – 75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes. Turn out of pan and allow to cool before slicing. Lightly dust with powdered sugar or serve with whipped cream.

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    Tasteful Tuesday: Veggie Stir-Fry

    Tuesday, April 23rd, 2019

    This week’s recipe is great for a healthy and hearty weeknight meal, as well as for serving friends and family during a seasonal party or get-together. The vegetables listed here can be swapped out for others if you desire; try to stay close to the measurements so the ratio of veggies to the garlic and ginger coating stays consistent.

    Metal Recipe Card HolderWhat You’ll Need:

    • 1 tablespoon cornstarch
    • 1 1/2 cloves garlic, crushed
    • 2 teaspoons chopped fresh ginger root
    • 1/4 cup vegetable oil, divided
    • 1 cup broccoli florets
    • 1 cup snow peas
    • 3/4 cup carrots, rondelle
    • 2 tablespoons soy sauce
    • 2 1/2 tablespoons water
    • 1/4 cup onion, chopped
    • 1/2 tablespoon salt

    Directions:

    1. In a large bowl, blend cornstarch, garlic, ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
    2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
    3. Stir in soy sauce and water, then mix in onion and salt. Cook until vegetables are tender but still crisp. Eat alone, over rice or with a meat of your choice.

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