Wednesday, October 3, 2012

Brazilian Lemonade

Sorry I am just now posting this...


4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Raspberry Pretzel Jello Salad/Dessert Recipe




Ingredients:
2 cups pretzels (broken into pieces)
1/2 cup Butter or margarine, melted
1 large box (6 oz) raspberry Jell-o
1 cup Sugar
2 - 3 cups frozen raspberries (you can also use fresh)
1 (8 oz) container Cool Whip whipped topping
3 Tablespoons Sugar
2 cups boiling water
1 (8 oz) package cream cheese

Directions:
First Layer - combine broken pretzels, butter and sugar.  Press in  9 x 13 pan and bake at 350 degrees for 7 minutes.  Cool completely.

Second Layer -  Beat 1 cup sugar and cream cheese until smooth.  Fold in Cool Whip.  Spread over pretzel layer.

Third Layer - Mix Jello and boiling water.  Add frozen raspberries.  Cool and set slightly.  Pour over cream cheese layer.  Refrigerate until firm.

Enjoy!

Monday, October 1, 2012

Joyce's Amazing Carrot Cake


(I am posting this for Dana)

Joyce's Amazing Carrot Cake

Ingredients:
2 cup flour
2 cup sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
1 1/2 cup vegetable oil
3 cups grated carrots
2 cups Finely grated walnuts (optional)
1 small can crushed pineapple (16 oz)

Directions:
Preheat oven to 350
Sift together the dry ingredients. Add egg and oil and beat in mixer.
Stir in carrots, walnuts and pineapple.
Bake for 45 minutes in a well greased pan at 350 degrees.

*for two 8" round pans bake for 40 minutes

Creme cheese frosting:

1 box powdered sugar (16 oz)
8 oz. cream cheese (softened)
1/4 cup butter
1 tsp vanilla

*spread over completely cooled cake

Enjoy!

Banana Cake with Vanilla Bean Frosting

                                        (photo source: bakedbree.com)
Original link: http://bakedbree.com/banana-cake-with-vanilla-bean-frosting

Ingredients
  • 2/3 cup sugar
  • 2 Tablespoons room temperature butter
  • 1/2 cup sour cream
  • 3/4 cup mashed very ripe banana (about 2 bananas)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • Vanilla Bean Frosting:
  • 2 Tablespoons room temperature butter
  • 1 1/4 cups confectioners sugar
  • 1/4 cup heavy cream
  • 1/2 vanilla bean, seeded and scraped
  • pinch of salt
Instructions
  1. Cream together butter and sugar. Add the sour cream and egg.
  2. Add the mashed banana and vanilla.
  3. Add the flour, salt, and baking soda. Stop mixing as soon as it is combined.
  4. Pour the batter into a 9×9 pan that has been coated with cooking spray.
  5. Bake in a preheated 375 degree oven for 20 to 25 minutes. The cake will be done when a tester comes out clean.
  6. Let the cake cool completely. Start on the frosting by creaming together the butter and confectioners sugar. Add the heavy cream slowly and beat until smooth and fluffy. Add the scraped vanilla bean and a pinch of salt.
  7. Spread the vanilla bean frosting over the cooled cake.
*Side note, I made these as muffins as well...huge success!