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1/2 cup sugar
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup unsweetened pineapple juice
2 cups sliced fresh strawberries
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen limeade concentrate, thawed
2 cups cold water
2 liters lemon-lime soda, chilled
2 ½ C warm water
6 Tbsp sugar
3 Tbsp yeast
2 Tbsp oil
6 C flour (can use white or wholemeal)
2 tsp salt
1 tsp baking powder
Stir water, yeast, sugar and oil together. Leave for 5 minutes until it becomes frothy on top. Add flour, salt and baking powder. Mix well. Knead. Roll out if making a pizza base or shape for use as buns / bread / loaf. Paint with oil or milk (if you can be bothered). Bake at 200 degrees Celcius for 10-15 minutes.
450 g organic strong white flour , plus extra for dusting
50 g organic white rye flour , or white spelt flour
1-2 tablespoons rice flour
1-2 tablespoons semolina or fine polenta
80 g active starter
80 g organic strong white flour
250 gm yoghurt (curd)
100 gm dark chocolate
1 cup Water
Hang the curd the night before so that the water gets strained.
Melt the chocolate, add curd and water.
Mix it thoroughly, then add the almonds and serve.
Finally, you may garnish this chilled drink either by sprinkling some coffee powder on it or by adding some chocolate syrup on the top depending upon your taste and liking.
7-1/2 cups sugar
2 cups unsweetened instant tea
5 envelopes (.23 ounce each) unsweetened lemonade soft drink mix
1 cup warm water
In a large bowl, combine the sugar, tea and drink mix. Divide into five equal batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: 5 batches (8-1/2 cups total).
To prepare tea: Dissolve about 1-2/3 cups tea mix in 1 cup warm water. Place in a gallon container. Add cold water to measure 1 gallon. Cover and refrigerate.
Butter or nonstick vegetable oil spray (for pan)
1 batch Our Favorite Pie Dough, divided into 2 discs, chilled
All-purpose flour (for rolling)
3 cups mixed berries, preferably a mix of blueberries and hulled, quartered strawberries
1 cup blueberry preserves
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/8 teaspoon kosher salt
1 large egg (optional)
2 teaspoons milk (optional)
1 teaspoon coarse sugar (optional)
An 8x8x2″ baking pan (preferably metal)
1/2 c. heavy cream
1 tbsp. powdered sugar
3 c. vanilla ice cream, softened
2 ice cream cones, for serving
Rainbow sprinkles, for topping
In a large bowl using a handheld electric mixer, beat cream until medium peaks form, 2 to 3 minutes. Add sugar and beat 30 seconds more.
Stir in ice cream until completely combined, then transfer mixture to a large resealable bag and freeze until firm, 3 to 4 hours.
Remove ice cream from freezer and knead until soft, 1 minute.
Snip a corner from the bag and pipe into a cone. Top with sprinkles and serve immediately.