Sunday, August 29, 2010

Strawberry Lemonade Recipe

The summer is almost over :( 

My boy is headed back to school on Tuesday so for me tomorrow is the last day of summer even though I know that summer is not actually over for a few weeks.

I really love the fall but it is hard to deal with the end of a relaxing three month vacation from getting up early and all that sun and fun. 

In honor of the end of summer, I decided to post this very summery drink recipe.   I found in in Woman's Day Magazine.  The picture was so pretty and it looked so refreshing.  I am a huge fan of lemonade but I usually don't order lemonade or tea with other fruits mixed in.  This lemonade is an exception.  It is very tasty.  I will make it again and perhaps add a bit of vodka for some kick?

Strawberry Lemonade Recipe


3 cups water
1-1/2 cups sugar
2 cups lemon juice (about 8 to 10 lemons)
1 pint strawberries, hulled and halved
1 liter seltzer or sparkling water

Garnish:  lemon slices and mint (optional)

Recipe Preparation:

1.  In a 2-quart saucepan, bring water and sugar to a boil.  Reduce heat and simmer, stirring occasionally, until the sugar is dissolved.  Remove from heat; stir in lemon juice.  Let cool completely.

2.  Place strawberries in blender with 1/2 cup lemonade mixture.  Blend until pureed.  Strain puree through a fine sieve to remove seeds.  Add puree to remaining lemonade mixture, stir well to combine.  Refrigerate until serving.

3.  To serve:  Stir in seltzer.  Pour over ice.  Garnish with lemon and mint, if using.


The Creative Cook

Wednesday, August 25, 2010

Moroccan Orange Cake

I may have mentioned before that D took a cooking camp this summer at a wonderful cooking school in Frederick, Maryland called The Cooking Studio Frederick.  The camp was called Culinary World Tour. The kids were introduced to Moroccan food as well as several other yummy cusines.  D loved the Moroccan Orange Cake.   The camp instructor put on a simple orange glaze on the cake which is probably what he really loved most.  I don't have the recipe for it but it is just powdered sugar and orange juice.  This cake is quick and easy to make and very delicious.   I squeezed my own juice but I'm sure you could also use orange juice from the grocery store.  If you are using store-bought o.j., you can also sometimes find orange zest in the baking aisle of your grocery store with the spices. 

Moroccan Orange Cake

Prep Time:  10 mins.
Cook Time: 40 mins.


4 eggs
1-1/2 cup sugar
1/2 cup vegetable oil
2 cups flour
4 teaspoons baking powder (WOW)
1/2 teaspoon salt
1/2 cup fresh orange juice
zest from 1 or 2 oranges
1 teaspoon vanilla


  • Preheat oven to 350 degrees.  Grease and flour a tube pan.  If using fresh oranges, zest and juice them.
  • With an electric mixer or by hand, beat together the eggs and sugar until thick.  Gradually beat in the oil.
  • Stir in the flour, baking powder and salt, and then the orange juice.  Beat until smooth, and then mix in the zest and vanilla.
  • Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
  • Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.


The Creative Cook