the kitchen

12 oz frozen OJ 12 oz frozen Lemonade 1 gal hot water 2 c sugar 1 1/2 tsp almond extract 2 tsp vanilla 3 TBS lemon juice Mix well, esp. to dissolve sugar.  Can be served cold, but we like it just hot enough to drink.  I slice up lemons and oranges purely for looks. I keep it in the crockpot on warm throughout the day.... and refrigerate at night to serve the next if we have leftovers. Enjoy!

This is before frosting! 1 ¼ c flour ½ c cornstarch 1/3 c powdered sugar ¾ c soft butter 1 TBS grated lemon peel 1 TBS lemon juice *best if fresh squeezed! Combine on low speed. Divide the dough in half.  Shape each mound into a half inch roll, 6-8 inches long.   Work it like play dough.   Gently wrap in plastic wrap and refrigerate 1-2 hours or 30 minutes in the freezer.   With a sharp knife, slice the roll into ¼ inch pieces.   It reminds me of banana slices for a sundae. Place on a cookie sheet and bake away! Bake at 350* for 8-10 minutes.  They don’t brown or spread- they just get a little puffy.  Cook completely before frosting. Frosting: ¾ c powdered sugar ¼ c soft butter 1 TBS grated lemon peel 1 TBS lemon juice  *best if fresh squeezed!