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July 7, 2013
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Lemonade Syrup

1-1/2 c. sugar
1-1/2 c. water
1-1/2 c. lemon juice
1/4 tsp. zest of lemon, cut fine

Bring sugar and water to a boil to dissolve sugar. Cool slightly. Add lemon juice and zest of lemon. Store in refrigerator. To serve, in a 12-oz. glass, put 1/2 c. above syrup and 1/2 c. water; fill with ice. Using the same proportions, this can be made in a large pitcher and poured over ice in glasses.
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Old Southern Lemonade

1-1/4 c. sugar
1/2 c. boiling water
1-1/2 c. fresh lemon juice
4-1/2 c. cold water

Combine sugar and hot water. Stir until sugar is dissolved. Add lemon juice and cold water; mix well. Chill and serve.
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Grandmother's Favorite Lemonade

1-1/4 c. sugar
1/2 c. boiling water
4-1/2 c. cold water
ice cubes
lemon slices

Place sugar, boiling water and lemon juice in 2 quart pitcher. Stir well and cover and store in refrigerator. To serve, add water and ice cubes, and lemon slices.
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Lemon Orange Tea

1 family tea bag
3 c. boiling water
5-6 mint springs
1/2 c. sugar
6 oz. frozen lemonade
1 frozen orange juice

Steep tea and mint in 3 c. boiling water 10 - 15 minutes. Then add sugar. While warm, take out mint. Mix orange juice and lemonade as directed on can. Add to tea mixture and stir.
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Orange Spice Tea Mix

1 27-oz. jar Tang
1 pkg. Weylers lemonade [2 qt. size]
1 c. plain instant tea
1 c. sugar
1 tsp. ground cloves
1 tsp. ground cinnamon

Combine all ingredients. To serve, mix two rounded teaspoons to one cup boiling water.
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Lemon Pie

1 can Condensed Milk
1 (9 oz.) ctn. Whipped Topping
1 (6 oz.) can Frozen Lemonade, thawed

Mix whipped topping and condensed milk. Add lemonade and mix well. Put in baked pie shell or graham cracker crust. Chill 30 minutes. Top with favorite fruit, shaved chocolate, whipped cream or crumbled graham crackers.
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Pink Lemonade Dessert

1 pkg. graham crackers
1/4 c. butter, melted
1/4 c. sugar
1/4 c. brown sugar
2 (4-oz.) cans frozen pink lemonade
1 can sweetened condensed milk
1 (24-oz.) tub Cool Whip

For crust: Crush graham crackers into fine crumbs, mix with melted butter, sugar and brown sugar. Reserve 1/2 cup crumbs. Pat remaining crumbs into 9 x 13-inch pan. Thaw lemonade, stir with condensed milk, mix in Cool Whip. Pour over crust, sprinkle with 1/2 c. crumbs. Refrigerate until ready to serve.
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Lemon Tarts

Shells
1 c. butter
2 (3 oz.) pkg. cream cheese
2 c. flour
dash salt

Filling
2 eggs
1/2 c. butter
1/4 c. lemon juice
1 c. sugar
1-1/2 c. white raisins
1 c. pecans
dash salt

Let butter and cheese soften to room temperature. Add salt and flour, one-fourth at a time. Blend into soft dough. Shape in small muffin tins and bake at 375 degrees until golden brown. Beat egg well, add sugar, lemon juice, butter and raisins. Bring to boil and cook until thick. Add pecans. Use to fill tart shells.
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Baked Lemon Pudding

1 1/2 c. sugar
1/2 c. sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
3 eggs, separated
2 tsp. grated lemon rind
1/4 c. lemon juice
2 T. melted butter
1-1/2 c. milk

Sift 1 cup of sugar with flour, baking powder and salt. Beat egg yolks until light, add lemon rind, lemon juice, butter and milk and beat well. Stir in flour and beat until smooth. Beat egg whites until stiff, adding remaining 1/2 cup of sugar, a tablespoon at a time. Then fold into mixture. Pour into a 2 qt. baking dish. Set in a pan of hot water. Bake at 350° for 45 minutes. Chill. Spread with a thin layer of unsweetened whipped cream.
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Lemon Blueberry Bread

1/3 c. shortening
1 c. sugar
3 T. lemon juice
2 eggs
1-1/2 c. flour
1 t. baking powder
1/2 t. salt
1/2 c. milk
2 T. lemon peel, grated
1 c. blueberries

Mix all bread ingredients together and pour into bread loaf pan. Bake at 325° for 60-70 minutes. Let cool for 15 minutes. Combine glaze ingredients, and drizzle over top. Powdered sugar may also be used.
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Lemon Vinaigrette Salad Dressing

1/2 c. lemon juice
2 T. chopped fresh flat-leaf parsley
2 T. water
1 T. chopped fresh or 1 tsp. dried oregano
1 T. extra-virgin olive oil
1 T. honey
1 T. Dijon mustard
1/2 tsp. fennel seeds, crushed
1/4 tsp. crushed red pepper
2 garlic cloves, minced

Combine all ingredients in a jar. Cover jar tightly, and shake vinaigrette vigorously.
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Lemon Poppyseed Muffins

1 yellow cake mix (2 layer)
1 large instant lemon pudding mix
1 C. boiling water
1/2 C. oil
4 eggs
1/4 C. poppy seed

Mix together cake mix, pudding mix, boiling water, oil, eggs, and poppy seed. Beat four minutes. Bake 350° for 40 to 50 minutes.


Lemon Crisp

1-1/2 c. shortening
1 c. granulated sugar
1 c. brown sugar
2 T. lemon juice
2 eggs
2 tsp. grated lemon rind
5 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda

Mix the ingredients together well, then form the dough into small balls. Place them on a cookie sheet and flatten them. Bake at 350° for 10 to 12 minutes.
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Lemonade Cheesecake

1 box white cake mix (two layer cake mix)
1 c. sour cream
3 eggs
1 3-oz. pkg. cream cheese, softened
1 6-oz. can frozen lemonade, thawed

Mix sour cream, cream cheese, lemonade and eggs with cake mix until moistened. Then beat on high for 4 minutes. Bake in greased and floured tube or bundt pan at 350° for 50 minutes. Remove from pan, cool 10 minutes. While cooling, mix sour cream and sugar, then frost with sour cream frosting. Refrigerate.
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Lemonade Chicken

2 to 3 lbs. chicken pieces
1 (6 oz.) can frozen lemonade
1/3 c. soy sauce
1/8 tsp. garlic salt

Dip chicken into well blended ingredients. Place pieces on a well greased baking pan. Bake for about 1 hour in a 400º oven. Brush chicken with lemonade mixture frequently.
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Lemon Marinade

1-1/2 c. salad oil
1/4 c. worcestershire Sauce
2-1/4 tsp. salt
1/2 c. wine vinegar
2 garlic cloves, crushed (optional)
3/4 c. soy sauce
2 T. dry mustard
1 T. pepper
1-1/2 tsp. parsley
1/3 c. lemon juice

Combine salad oil, worcestershire sauce, vinegar, cloves, soy sauce, mustard, pepper, parsley, and lemon juice and mix well. Pour over meat. Cover and refrigerate overnight. Makes 3 1/2 cups. Good for beef, chicken or pork. Can be stored in freezer indefinitely or in the refrigerator for 1 week.
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This is for Ardith who in the July 5, 2013 newsletter asked for recipes using Cream of Coconut.

Here is a recipe I have used for a long time. I found it in an issue of "Southern Living" magazine. My family loves this and it is fairly easy to make.
Claudine in Fort Worth, TX

Coconut Cream Cake

Cake:
1 package white cake mix, (with pudding inside)
1/4 cup vegetable oil
3 large eggs
1 (8.5 oz) can Cream of Coconut, *see Note
1 (8 oz) container sour cream

Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
2 Tablespoons milk
1 (16 oz) box powdered sugar, sifted (4 1/2 cups sifted)
1 teaspoon vanilla extract
1 (3-1/2 oz) can coconut flakes

*NOTE: Be sure to use CREAM of coconut and NOT coconut milk. The Cream of Coconut can be found where the mixed drink supplies are, usually on the soft drink aisle of the supermarket. The brand I use is called Coco Lopez.

Cream of Coconut sometimes solidifies when it is cool. If you cannot hear the liquid when you shake the can, then submerse the unopened can in hot water for a little while, until you can hear the liquid inside the can when shaken.

For Cake:
Beat first 5 ingredients at high speed with an electric mixer for 2 minutes. Reduce speed to low; beat for 1 minute more. Pour batter into a greased and floured 13 x 9 inch pan.
Bake at 350º F., for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan.

Spread Cream Cheese Frosting over cooled cake; sprinkle with coconut.
Makes 15 servings.

For Cream Cheese Frosting:
Beat cream cheese until fluffy; gradually add remaining ingredients, beating well.
Makes enough frosting for 1 (13 x 9 inch) cake.
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Raspberry Lemon Muffins

2 c. flour
1/2 c. sugar
1 T. baking powder
1 tsp. salt
2 eggs
1/2 c. margarine, melted
1/2 c. lemon juice
1 tsp. vanilla
1-1/2 tsp. lemon extract, divided
1 c. fresh raspberries
1/2 c. powdered sugar
2-1/2 tsp. water

Measure and stir together, flour, sugar, baking powder, and salt. Beat eggs lightly, stir in melted margarine, lemonjuice, vanilla and 1 teaspoon of lemon extract. Add liquid and raspberries to flour mixture. Mix until dry ingredients are moistened. Spoon batter into muffin cups and bake in 400° oven for 20 minutes. Combine 1/2 c. powdered sugar, 1/2teaspoon lemon extract and 2-1/2 tsp. water to make glaze. Drizzle over muffins after baking.
Makes about 1 dozen.
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Here is another recipe for AK Ca, who wanted recipes using cream of coconut. You can also use a graham cracker crust, Oreo pie crust, praline pie crust, or any other pie crust.

Cream of Coconut Pie

1 (10 inch) baked pie shell
6 oz. cream of coconut
1/4 c. milk
10 oz. mini marshmallows
3 c. heavy cream, whipped stiff
2 c. shredded coconut, fresh or canned

Mix cream of coconut with milk. Add marshmallows. Cook over low heat until marshmallows melt. Cool in bowl and refrigerate one hour or until starts to set. Beat with an electric mixer until frothy. Carefully fold in whipped cream. Add 1 cup coconut by hand. Pour into pie shell and sprinkle remaining coconut over top (toast if desired). Refrigerate at least 6 hours before serving.
Robbie IN
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This is for Boots in Chantilly- Dorothy, who requested ice cream cake recipes in the 7/6 newsletter. I have other recipes I can share, depending on whatothers submit.these are great summer desserts that can easily be made several weeks in advance.

Ice Cream Sandwich Cake

20 ice cream sandwiches (any flavor)
1 (12 oz.) jar hot fudge sauce
1 (8 oz.) container frozen whipped topping (such as Cool Whip), thawed
Chocolate covered Toffee Bits or Sprinkles or your favorite candy bars crushed

Cut one ice cream sandwich in half. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side across the short end of a 9 x 13 pan.

Next to those ice cream sandwiches, arrange 8 more ice cream sandwiches lengthwise, to cover the bottom of the pan.

Place hot fudge sauce in a microwave-safe container, and heat on high for 30 seconds. Spread half of the sauce over the ice cream sandwiches. Top with half of the whipped topping.

Repeat layers: ice cream sandwiches, hot fudge sauce and whipped topping. Scatter toffee bits or sprinkles over top.
Freeze, uncovered 2 hours. Cover with foil and freeze another hour.
Robbie In
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Black Bottom Ice Cream Cake

30 crushed Oreo Cookies
1/4 c. melted butter

Mix and spread in a 9 x 13-inch pan. Freeze. Soften1/2 gallon vanilla ice cream or flavor of your choice. Spread on first layer. Freeze.

Hot Fudge Layer:
1 c. sugar
1 can evaporated milk (12 oz.)
2 sq. unsweetened chocolate

Cook until thick. Cool and pour over ice cream layer. Can substitute 1 store bought jar hot fudge sauce.

Freeze. Top with a large container of Cool Whip and sprinkle with nuts, if desired. Can also top with additional crushed Oreos, grated milk chocolate or your favorite crushed candy bars.
Robbie IN
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In the 7/6 newsletter Sandy in Bountiful had questions about the Tin Can Chicken recipe. The chicken should be wrapped in two layers of heavy duty foil. The first layer should be from side to side and the second should be from bottom to top, with the closing of the second layer at the neck portion of the chicken. I like to pull the two sides of the foil together and fold over at least twice. Put the neck/leg portion of the chicken in the tin can with the closing of the foil at the top. Be sure to place the tin can on a surface that can not burn, as it gets very hot and use oven mitts or similar item to remove the chicken from the can, when it is done to avoid burning yourself. I hope this explanation helps.
Robbie IN

This is for "Boots in Chantilly"
There are lots of recipes for Ice Cream Sandwich Cakes.

Ice Cream Sandwich Cakes

Here is the one I've used:

24 ice cream sandwiches
16 oz. container of Cool Whip
1 jar of caramel sundae topping

Line a 9 x 13 inch pan with foil. Lay half of the ice cream sandwiches (whole) in the bottom of the pan, trimming the last one to get it to fit, Top with half of the cool whip, and half of the caramel sundae topping. Repeat these steps again, cover and freeze
Donna/Buffalo
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