Party Punch - Tandy Stephens

This is a yummy punch, fun for party's, baby showers, etc.

Ingredients:
2 C. Sugar
6 C. Water
2 10 oz pkg's frozen sliced strawberries, sweetened, Thawed
1/2 c. lemon juice
4 c. canned pineapple juice (we generally just use the whole big can)
2 1/2 c. Orange Juice.

2 liters of Sprite, or other lemon lime soda.

Add sugar to warm water, to melt. Mix in fruit and juice.
Freeze in cute ring mold, or a bundt pan will work. Freeze the extra in a bowl or freezer zip lock bag.

To Serve: set the bowl or bag of juice mixture out for a while before you are ready to serve so it will thaw a little bit and make a nice slushy mixture. Loosen the fruit juice ring from the mold/bundt pan, and put in a puch bowl. Pour lemon lime soda over it. (add more fruit juice slush, and soda to stretch the punch).

Peach Cobbler from Chloe Raum

Peach Cobbler
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Today at 12:59am
This is for Auntie Debbie, from the Nourishing Traditions cookbook by Sally Fallon.
Ingredients
grated rind of 1 lemon (or lime)
juice of 1-2 lemons (or limes)
8 ripe peaches
1 Tbsp. arrowroot (powdered)
2 Tbsp. rapadura (organic cane sugar)
3/4 cup crispy almonds*
3/4 cup arrowroot or bulgur flour
6 Tbsp. butter, softened
1/4 cup rapadura (organic cane sugar)
1/4 tsp. sea salt
1 tsp. vanilla extract
DirectionsPreheat oven to 350 degrees F.

Grate lemon rind and set aside in small bowl. Juice lemons and place in 2 qt mixing bowl. Peel skin and remove pits from peaches, cutting into bite-sized slices. Toss with lemon juice as you cut the peaches. Mix lemon rind, arrowroot, and rapadura together and then toss in with the peaches.
Spread peach mixture into a buttered 9"x13" pan.
Place almonds in food processor and process to a powder. Add arrowroot and pulse to mix. Add butter (cut into small pats), rapadura, sea salt, and vanilla; process until smooth. Crumble this mixture on top of the peaches.
Bake for 1 hour.
Serve with whipped sweet cream or vanilla ice cream.