Showing posts from January, 2013


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.


Lemon Meltaways

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!