Brazilian Lemonade

Hey everyone,
Here is a recipe for the best lemonade ever. The original recipe calls for:
6 c. water
1 c. sugar
4 limes
6 Tbs. sweetened condensed milk
Ice cubes

You wash the limes, cut off the ends and then cut them into eighthes. Mix sugar and water together, place half the limes and half the sugar water into a blender and pulse about 4-5 times, then you strain that into a pitcher, repeat with the remaining limes and sugar water. Add the sweetened condensed milk and then adjust acourding to your own tastes. Add ice cubes.

I don't have a blender so I squeezed the juice from 6 limes and 3 lemons, and zested the peel from 2 limes and 1 lemon into the sugar water, let it sit a little while to let the peels give off some flavor, then I strained it and added the milk. It turned out great. I used more citrius then the recipe called for and I like how it tastes but if you do use the blender, the recipes says that you get more of the oils from the limes, not just the juice so you might not need extra.

Anyway I hope you all enjoy this.

Lemon-Poppy Seed Muffins

Hi all! Over the past few weeks I have tried a few new muffin recipes, most of them from the Williams-Sonoma web site. I grew up with a few of their cookbooks-oh the goodness! Anyway, since these recipes are free, life is that much better!

Lemon-Poppy Seed Muffins

8 Tablespoons butter, at room temperature

2/3 cups sugar

2 eggs, separated

1 1/3 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 Tablespoons poppy seeds

Grated zest of 2 lemons

1/4 teaspoon salt

1/2 cup buttermilk

2 Tablespoons strained fresh lemons

1 teaspoon vanilla

Preheat oven at 350 F. Grease 10 muffins cup, filling the unused with water to prevent warping.

In a bowl, using an electric mixer on medium speed, beat together the butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition until well blended.

In another bowl stir together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt. Using the mixer on low speed, add the flour mixture to the butter mixture in 2 additions, alternating with the buttermilk, then add the lemon juice and vanilla. Beat just until smooth.

In a large bowl, using a mixer with spotlessly clean whisks, beat the egg whites until they form soft peaks. Using a large silicone spatula, gently fold the egg whites into batter until blended.

Spoon into muffin tins. Bake 20-25 minutes till springy and toothpick inserted comes out clean.

Transfer to a cooling rack. Serve warm, or, cool completely and serve with lemon curd! So yummy!

I don't have time to type the recipe out today, but wanted to share this link with you, for Rachel Ray's BLT Bowtie Salad. I saw it one day a couple of weeks ago and just remembered it today. I'll be trying it soon! Here's the link: http://www.rachaelrayshow.com/food/recipes/blt-bowties/ I'm sure there's a bunch of other good recipes there as well. :-) Love you all - Mom