How about a Minty Honeydew Limeade?
Bring 1 cup each sugar and water, the zest of 2 limes and 1/3 cup mint leaves to a boil, stirring. Let cool; strain. Puree 2 cups chopped honeydew in blender. Strain. Puree 2 cups chopped honeydew in blender. Stir together honeydew puree, 1 cup fresh lime juice, lime-mint syrup and 3 cups cold water. Chill 2 hours. Enjoy
Summer Breeze
How about some Melon Breeze?
In a blender, mix 2 cups chopped ripe cantaloupe, 1/2 cup pineapple chunks, 1/2 cup orange juice and 3 cups ice. Blend well, adding more orange juice or water to thin, if desired. Serve immediately.
How about a Strawberry Slushy?
Stir 1 cup each sugar and water over low heat until sugar disolves. Puree 1/2 cup chopped watermelon; strain. Mix syrup, 1 cup fresh lemon juice, 5 cups cold water and watermelon juice. Serve over ice.
Forget to take your butter out of fridge and your’re ready to start your recipe. Thinly slice the amount you need and lay out the pieces on a plate at room temperature. The butter will be soft by the time you have measured the dry ingredients.
You had taken out the butter prior to needing it. It is a warm day, and it has gotten too soft. Place it in the freezer while you have measure the dry ingredients.
Want to cover your bundt cake with a chocolate glaze? Here’s an easy, great tasting chocolate glaze.
Melt 6 oz semisweet chocolate chips, stir in 1/4 cup heavy cream. Microwave on medium 15 seconds, stir. Let cool 5 minutes before spooning over cake and guiding down sides with a metal offset spatula. Makes enough to coat an 8″ to 10″ cake.
Note: The key to remember when melting chocolate is that chocolate can burn easily and once it burns, there’s no way to fix it. To melt chocolate, break it into pieces in a glass bowl and microwave on medium at 30 second intervals, stirring each time, until it just becomes liquid.