I completely forgot about these recipes.......Surprised that I have posted these over on PAGANSPACE and they are still there............. GINGER LEMONADE 3 cups sugar 1 gallon of water Fresh Ginger; 1" piece sliced on a diagonal 3 cups of lemon juice (Can use lime juice as well) 1 large lemon, sliced for garnish Ice Cubes Mix water, sugar and ginger in an eight quart (8 qt) sauce pan. Heat to boiling (medium high), stirring occasionally. Remove from heat and let cool for 15 minutes or more. Remove ginger from water and discard.Pour water into a pitcher Stir in lemon juice to taste. Refrigerate for at least 4 hours or over night. Serve over ice and lemon slices in large glasses. LIVING'S EASY SUMMER PUNCH 1 Bottle of Vodka 14 oz Creme de Cassis 16 oz Cold Water 16 oz Orange Juice 8 oz Lime Juice 1 (2 ltr) Bottle of Ginger Ale Garden Ice 2 Orange, sliced, for garnish 1 pint (container) of Strawberries, sliced for garnish GARDEN ICE = Fill ice trays with 1 or 2 mint leaves in each section, then fill with water and freeze over night. FOR THE PUNCH Pour the vodka, water, cassis, and juices into a large seal-able container Shake well to mix, then refrigerate over night. Pour the punch into a large punch bowl with the garden ice. Top off with the ginger ale and stir gently. Garnish with the fruit slices. I use the lemonade for my ritual libations (the punch is used for Samhain). I use the cookies below for the full moon offerings. COOKIES OF CHANGE 2 cups of flour 1 tsp baking powder 1/2 cup shortening Zest of 1 Lemon 2/3 cup of sugar Sprinkle of Salt 2 eggs 1 1/2 tsp vanilla Sesame Seeds In a mixing bowl, combine, flour, sugar, salt, and baking powder. Add in the shortening. Blend until it resembles coarse meal. Beat together the eggs, vanilla, and zest, then add it to the dry mix and mix well. Divide into 2" logs, 1/4" thick and then roll into the sesame seeds Shape into cresant moons and place on a greased cookie sheet. Bake for 15 minutes or golden brown in an 300* oven. Let cool on cooling racks. APRICOT PEACH ICED TEA 7 Cups cool water 2 Cans (5.5 oz each) Apricot Nectar 2 TBS Super Fine Sugar 3 pitcher size cold brew tea bags 1 bag (16 oz) No Sugar added frozen sliced peaches, or 1 lb sliced fresh peaches In a large pitcher, stir together cool water, nectar and sugar. Add tea bags and let steep 5 to 7 minutes - depending on desired strength - dunking occasionally. Add frozen or fresh peaches. Pour over ice and serve. Chipotle - Blue Cheese Dressing 2 Large Shallots, unpeeled 1 Cup Mayonnaise 1/2 Buttermilk 1 Cup Crumbled Blue Cheese 1 Chipotle canned in adobe, minced 2 teaspoons adobo sauce (from above) 1/4 tsp fresh ground pepper 1/2 tsp salt Heat oven to 350*. In a baking dish, roast the shallots until tender and lightly caramelized. Remove from oven and when cool enough to handle, peel and mince the shallots. Combine shallots, mayonnaise, buttermilk, blue cheese, chipotle, adobo sauce, salt and pepper. Mix well and store in the refrigerator. Serve as a salad dressing, a dip, or a sauce for meats. Crab Dip 1 can Crabmeat, drained 1 TBS grated onion 1 clove garlic 1/2 tsp dry mustard 1 tsp salt Hot Pepper sauce 1/2 tsp Worcestershire Sauce 1/2 cup bread crumbs 1 TBS Chopped fresh parsley 1/2 cup mayonnaise 1/2 cup half and half 1 TBS Sherry Combine crabmeat, onion, garlic, mustard, salt, hot sauce, Worcestershire, bread crumbs, parsley, mayo, half and half, and sherry. Serve hot or cold. To heat, place in a small oven proof casserole and heat for about 20 minutes. Makes 12 servings Ranch Deviled Eggs 4 Jalapeno Peppers 4 small roma tomatoes, halved 8 hard boiled eggs, peeled and halved 1/2 cup plain Greek yogurt 2 TBS snipped fresh cilantro 1/4 cup thinly sliced green onions 1 1 oz pkg ranch salad dressing min 3 TBS olive oil 4 garlic stuffed green olives, sliced (optional) Coat a small skillet with vegetable oil; heat over medium heat. Cook peppers for 5 minutes, turning occasionally, until lightly charred. Cool. Halve peppers; remove seeds and membranes. Scoop out tomato halves. Set halves aside. Remove yolks from eggs and place in a medium bowl, add 4 of the egg white halves into bowl; mash with a fork. Stir in yogurt, cilantro, green onion, dressing mix, and oil. Spoon mix into halved jalapenos, tomatoes and egg whites. Cover and chill up to 8 hours. Top with olive slices. Makes 14 ( 2 appetizer) servings. PERSEPHONE SALAD Curly red lettuce Pomegranate Seeds 2 Crisp Apples Arrange leaves on salad plates. Sprinkle with a handful of pomegranate seeds. Slice a good crisp apple into quarters and tuck underneath the lettuce. Drizzle with Persephone Dressing and serve. Persephone Dressing 1/3 cup fruity olive oil 2 TBS Fruit Wine Salt and Pepper to taste Combine all ingredient, except S&P, and whisk until smooth. Whisk in salt and pepper to taste.