Peach & strawberry sangria

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Sangria – an almost perfect summer drink. This “not too sweet” peach and strawberry version is best enjoyed outside in the sunshine. Given it is quite boozy, I highly recommend sharing with a few friends.

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Recipe

Type: Good for the Soul

Time: 10 minutes

Serves: 1 pitcher

Ingredients

1 bottle white wine
1 tall can of peach cider (Brickworks is my favourite)
1/4 cup of rye whiskey
1/4 cup triple sec
1 bottle of sparkling water
1 cup frozen peaches and strawberries
12 fresh mint leaves

 

Directions:

  1. Add rye whiskey and triple sec to large pitcher with mint leaves. Muddle mint leaves to release flavour, careful not to break leave apart (this can release bitter tasting chlorophyl).
  2. Add white wine, peach cider and frozen fruit. Top with sparkling water and ice.
  3. Leave in fridge 1 hour before serving (if you can) for a more flavourful drink.
  4. Garnish glasses with frozen fruit and a mint spring.

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– Magical Properties –

Having peaches with alcohol isn’t necessarily the best way to fuel your body, but why not add a nutritious kick when enjoying a drink with some friends. Peaches are a good source of vitamins A & C, while also providing only 60 calories per medium sized fruit. They are also a good source of potassium. Recent studies have shown diets high in potassium may be beneficial in lowering blood pressure and decreasing risk of stroke and osteoporosis.  Enjoy lots of fresh peaches this summer and don’t forget to freeze a few to try out this recipe.

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Grandma Rice’s ranger cookies

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Hot water, Wendy’s and the old Zeller’s restaurant are just some of the things that remind me of my Great Grandma Rice, but I am most nostalgic when I’m enjoying her ranger cookie recipe. Thankfully kept alive by my mother, these cookies were a favourite childhood treat of mine.  A recent craving led me to wipe up a batch of mine own.

Boy, how I have missed these tasty coconut treats.

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Ranger Cookies

Recipe

Type: Good for the Soul

Time: 25 minutes
Serves: Makes approximately 24 cookies

Ingredients

3/4 cup of butter, softened and cut into small chunks
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup flour
1 cup quick oats
1 cup rice krispies
1/2 cup shredded coconut, sweetened

Directions:

  1. Preheat oven to 350°C and set two baking sheets aside.
  2. Cream together butter and sugar until you get a light fluffy mixture. (If you are unsure of this technique, see below). Stir in egg and vanilla.
  3. In a separate bowl, mix together the remaining dry ingredients and then add to butter mixture.
  4. With a wooden spoon (or hands), mix batter together until fully combined.
  5. Using about 2 tablespoons of batter, form small balls and place on baking sheet 2 inches apart. Flatten dough slightly once on baking sheet.
  6. Bake in oven for approximately 12 minutes, or until cooked through.

 

– How to Cream Butter and Sugar  –

Creaming butter and sugar together will help disperse sugar through the batter while incorporating air to get a light fluffy texture. To do this, combine softened butter and sugar in a large bowl. Using a stand or hand mixer, blend together until you have a light fluffy mixture. This can also be done with a wooden spoon but takes some arm work.

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