1 Cup Countrytime Lemonade Mix
3 Cups Cold water
1 Can of chilled pineapple juice (46 oz)
2 Cans of Sprite
Mix all ingredients and add in lemon slices (if you wish) and ice.
2 cup fresh peaches, peeled and sliced
1/4 – 1/2 cup sugar, depending on sweetness of peaches
1/2 cup butter, softened
1 cup self-rising flour OR mix together 1 cup all-purpose flour, 1 1/4 tsp. baking powder, 1/8 tsp. salt
1 cup sugar
1 tsp. vanilla
Preheat oven to 350F.
Place peaches in greased 2 qt. baking dish.
Sprinkle 1/4-1/2 c. sugar over peaches.
Cream butter and 1 c. sugar together.
Stir in flour. Add egg and vanilla. Mix well.
Spoon mixture over peaches.
Bake for 35-45 minutes or until light brown on top.
green fruits – apple, pear, honeydew melon, kiwi, grapes
green ribbon or washi tape
slice the apples, pears, & kiwi to your desired size and shape
*important* when cutting the melon be sure to cut them into
a large rectangular shape – they will be the base of the skewer and hold it upright.
slide the fruit onto the skewer and fill about 1/2 way
(you don’t want it to be too top heavy)
use the melon as the base of the skewer so that it will stand upright
place the skewers on a flat plate use ribbon or washi tape to adorn the top
Strawberries, cut in half
Clementines, peeled and pulled apart
Pineapple, cut into tidbits
1 c. marshmallows
Lemon Cheesecake Dip
1 (6oz) container Light Lemon Yogurt
1 (7 oz) container marshmallow cream
1 (8oz) container whipped cream cheese
1 tsp lemon juice
Zest of Lemon
Yellow Food Coloring (optional)
Wash and prepare fruit. Arrange on large platter in the shape of the rainbow in this order. Strawberries, clementines, pineapples, green grapes, blueberries and red grapes.
Place marshmallows in small bowl and set on one end of the rainbow.
For the dip whip together all ingredients except lemon zest. Place in small bowl. Sprinkle with lemon zest and place on the other end of the rainbow.
3/4 cup nonfat or low-fat buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large egg
1 cup mashed ripe banana (about 3 medium)
1 1/4 cup whole-wheat pastry flour
1 cup all-purpose flour
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/4 cup blueberry, fresh or frozen
Preheat oven to 375F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.
Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.
Preheat oven to 400F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
To Make Ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months
1 package refrigerated piecrust
1 can cherry pie filling
1/2 cup sparkling sugar
1/4 cup whipping cream
One 4 x 5 inch paper envelope
One small heart shaped cookie cutter
Unroll pastry on floured surface.
Open a 4 x 5 ½ inch paper envelope and use as a pattern.
Reduce the pattern to make a smaller envelope if desired. Trace pattern onto parchment paper. This is your pattern. Cut pastry into 4 envelopes and 4 small heart shaped cut outs.
Fill pastry with cherry pie filling, but not on the back flap. Following the folds of the paper envelop, fold the cutout pastry, leaving the upper flap open.
Place heart cut-out on folded edges of pastry envelope. Place pastry on parchment lined baking sheet. Brush with whipping cream then sprinkle with sparkling sugar.
Bake pastry at 375 degrees for 15-20 minutes or until lightly browned. Do not remove from baking sheet until completely cool.
Step by Step Pastry Envelope Folding
3 to 4 ripe bananas, peeled and halved lengthwise
8 tablespoons (1 stick) unsalted butter
1 cup packed light brown sugar
3 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
3/4 cup canola oil or unsalted butter, melted and cooled
1 cup whole milk or alternative milk
1 tablespoon vanilla extract
Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9 by 13-inch baking dish with cooking spray. Lay the banana halves cut-side down in the dish in a single layer; set aside.
Melt the butter in a small saucepan over medium heat. Add the brown sugar and bring to a simmer, whisking to dissolve the sugar. Pour over the bananas in an even layer; set aside while you prepare the cake batter.
Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Pour the batter evenly over the bananas.
Bake until the cake is lightly browned and springs back when tapped gingerly, 40 to 50 minutes. Cool on a rack for 15 minutes before cutting and serving.
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