RASPBERRY COOLER
Provided by Sandra Lee
Time 5m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Combine frozen raspberries, orange juice, and wine in a blender. Pour into glasses and garnish with mint and raspberries.
BIG SUR COOLER
Steps:
- Fill a highball glass with ice cubes. Pour amaretto and blue Curacao over ice cubes. Top with chilled white cranberry juice and stir. Serve garnished with mint.
MELON COOLER
Steps:
- In a large pitcher, combine wine, melon juice, and melon balls. Chill for at least 1 hour. Just before serving, add ice, stir, pour in soda, and stir lightly again.
CALMING COOLER
Steps:
- In a pot over medium-high heat, bring 4 cups of water to a boil. Place the cranberries and tea bags into a heat-proof glass pitcher or bowl. Pour in the hot water and let steep for 4 to 5 minutes. Remove the tea bags, and then let cool in the refrigerator for about 1 hour.
- Fill 4 wine glasses half way with ice. Divide the sliced apples among the glasses. Pour the tea and cranberries into each glass. Top each with 1/2 cup white wine, if desired.
CITRUS ORCHARD COOLER
Steps:
- Combine the citrus fruit with the sugar in a glass pitcher. Muddle the fruit with a wooden spoon or muddler until all the juice has been extracted from the fruit. Add 4 cups of water. Mix well and pour over ice filled glasses. Add citrus vodka, if desired.
BERRY AMAZING COOLER
Steps:
- In a large heatproof pourable container, dissolve gelatin in boiling water. Add juices and vodka, if using, and stir to combine. Pour over ice cubes into tall glasses and garnish with peach or pear slices.
BIG SUR HIGH POWER BARS
An adaptation of Heidi Swanson's Big Sur Power Bars from her cookbook, 101 Cookbooks, this is easily changed around to suit your tastes! I love Big Sur so had to post this! These bars are soft set, prone to falling apart and are fairly sticky and gooey too. All adds to their deliciousness. :)
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 16-24 bars
Number Of Ingredients 15
Steps:
- Grease a 9" x 13" baking pan with the oil. If you like thicker bars, use a 8x8 inch baking pan.
- On a rimmed baking sheet toast the oats, nuts, and coconut for about 7-9 minutes, or until coconut is golden brown. Stir twice during the baking to make sure everything bakes evenly.
- Place the baking sheet ingredients into a large mixing bowl and add the oat bran, cranberries, ginger ground flax seeds, and brown rice cereal.
- Using a small skillet, heat the sesame seeds over medium heat for 3-5 minutes. Stir constantly so the seeds do not burn - remove from heat when they become golden in color.
- In a small saucepan stir together the remaining ingredients over a medium heat until they start to bubble and boil and thicken slightly(syrup, sugar, vanilla and salt).
- Pour the hot liquid in with the dry ingredients and mix until they are fully coated in the syrup.
- With buttered hands, pat the mixture into place in the pan.Sprinkle with toasted sesame seeds and press again. Cool to room temperature before slicing. It may be easier to tip them out of the pan first, before cutting.
- Wrap individually in parchment paper (or waxed paper).
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