Berry Lemonade Slush

Ingredients:

Country Time Lemonade Flavor Drink Mix (dry)

1/2 cup water

3 cups ice cubes

*1 cup fresh or frozen strawberries

Preparation Instructions:

Measure drink mix into cap to 1-qt. line (1/2 cup). Empty into blender container.

Add remaining ingredients; cover. Blend on high speed 10 sec. Turn off blender. Stir with spoon; cover. Blend an additional 5 sec. or until smooth, using pulsing action.

Serve immediately. Store leftover slush in freezer.

*Substitute blueberries or sliced peeled peaches for the strawberries.

Feather Light Muffins

Ingredients:

1 cup shortening

1 1/2 cup sugar

3 eggs

4 1/2 cups flour

4 1/2 tsp. baking powder

1 1/2 tsp. salt

3/4 tsp. nutmeg

1 1/2 cup milk

Topping:

1 1/2 cup sugar, 3 tsp cinnamon, 1 stick marg. or butter.

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Preparation Instructions:

Cream shortening, sugar, and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full. Bake at 325 degrees for 20-25 minutes - or until golden. Let cool for 3-4 min. Meanwhile, combine sugar and cinnamon in small bowl. Roll warm muffins in melted butter, then in sugar mix. (top of muffins onlt) Serve warm! Yield 24-30 mufffins.

Buttermilk Spice Cake

Ingredients:

• 2 cups brown sugar
• 1 stick butter, softened
• 1/2 cup vegetable oil
• 5 large eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fresh grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• Pinch salt
• 1 cup buttermilk
• 1 1/2 to 2 x recipe Roasted Walnut Cream Cheese Frosting

Preparation Instructions:

Preheat the oven to 350 degrees F.

Lightly grease 2 (9-inch) cake pans. Cut 2 (9-inch) parchment paper rounds and line the pan bottoms. Greaseand flour the parchment rounds.

In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining frosting. Slice the cake into individual servings.

Roasted Walnut and Cream Cheese Frosting

• Ingredients:
• 8 ounces cream cheese, softened
• 1/2 stick butter, softened
• 3/4 pound (about 3 cups) confectioners' sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk
• 1 cup roasted walnut pieces
• 
  
• Preparation Instructions:
• In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk, if needed to thin consistency, and mix well. Fold in the walnut pieces.
• 
  
• Yield: about 3 cups

Vanilla Buttercream Frosting

Ingredients:
3 cups powdered sugar
1/3 cup butter, softened
1 ½ teaspoons vanilla
1-2 tablespoons milk

Preparation Instructions:
Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Sweet Charity Pie

Ingredients: 

1 Baked pie shell

1 package cream cheese 8 oz., softened

1 cup powdered sugar

1/2 tsp. almond extract

Cream and set aside.

1 cup chopped nuts (we use pecans)

1 cup flour

1/2 cup brown sugar

1 stick butter

Blend together until crumbly - Bake at 350 for 15 minutes, stirring occasionally. Cool.

1 can cherry pie filling

1 can cool whip

Combine and set aside.

Assembly:

1 - Bake pie shell

2 - When pie shell is cool, spread with cream cheese mix

3 - Sprinkle with 1/2 crumble mix

4 - Spread on cherry filling/cool whip mix.

5 - Sprinkle with remaining crumble mix

6 - Eat and Enjoy!

7 - Store leftovers in refrigerator.

Grands Strawberry Shortcakes

Ingredients:
Grands Biscuits
Butter, melted
Sugar

Strawberries
Sugar

1/2 cup whipping cream
2 Tablespoons sugar
1/4 teaspoon vanilla, if desired

Preparation Instructions:
Heat oven to 375. Separate biscuits. Dip tops and sides of each biscuit in butter, dip in sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in medium bowl, mix strawberries and sugar. Set aside.

In another small bowl, beat whipping cream and sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.

Put together and enjoy!