I have a couple great summer recipes, one my own, and one I came across recently on the web. I wanted to share them with you today, especially my Red Raspberry Leaf Iced Tea recipe, as I lived on that all spring and summer last year for the tail end of my pregnancy with Ben and his first couple months with us.
Red Raspberry Leaf Iced Tea
1½ Cups of Water
4 Red Raspberry Leaf Tea Bags
1 Cup of Sugar
½ cup of Lemon Juice
Bring the water to a boil with the teabags.
Fill a pitcher up half way with Ice and the Sugar or Lemon Juice (you can use both if you choose).
Pour the boiled tea mixture over the ice and sugar mix.
Add cold water till the pitcher is full.
This recipe normally makes ½ gallon.
½ Cup of Unsalted Butter
¾ Cup of Sugar
3 Large Eggs
1 teaspoon of Vanilla Extract
2 Cups of Flour
½ teaspoon of baking soda
½ teaspoon of baking powder
¼ teaspoon of salt
1 teaspoon of ground cinnamon
½ of milk (can be substituted with Sour Cream or Plain Yogurt)
1 ½ cups of chopped fresh strawberries
(Optional) ½ cup of walnuts
What I typically do is mix all the dry ingredients together in one bowl.
Then all the liquid or wet ingredients in another.
Once I had those mixed together, I got the strawberries cut into small enough pieces so that I could add them into the mixture and mix them in.
I then mixed all of these ingredients together in the larger of the two bowls I was using, and then poured it into the bread pan I had ready and waiting. Use a non stick bread pan so you don’t have to worry about using some kind of spray or grease to keep the bread from sticking to the inside of the pan.
Bake at º350 for at least 40 minutes
Keep checking your bread periodically to see if it has cooked all the way through.
The original recipe only called for 25 minutes in the oven, but at 25 minutes the center was still not fully cooked!