May 14, 2011 at 2:32 pm (7 ingredients or less, Beverages, granulated sugar, lemon juice, lemons, no-cook, Quick Dishes, red food coloring)
5 – 6 servings
1 C sugar
1 C lemon juice
1 tray ice cubes (approximately 12)
2 1/2 C cold water
1 lemon, sliced thinly
Few drops of red food coloring
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In large glass pitcher, combine sugar and lemon juice; stir with long-handled spoon till sugar dissolves. Add ice cubes, cold water and lemon slices; stir briskly till pitcher is frosty. Stir in enough food coloring to make lemonade pink.
March 1, 2010 at 3:01 pm (9" unbaked pie crust, almond extract, butter, canned tart red cherries, cornstarch, granulated sugar, lemons, light corn syrup, oven, pie, red food coloring, salt, vanilla ice cream)
Prep Time: 30 minutes
Bake Time: 50 minutes
Yield: 1 pie
2 cans (14.5 oz each) tart red cherries
1/4 C cornstarch
1/2 C sugar
1 t grated lemon peel
1/4 t salt
1 C light corn syrup
1 T butter, melted
1/2 t almond extract
4 drops red food coloring
2 (9″) unbaked pie crusts
Vanilla ice cream, optional
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Preheat oven to 400 degrees.
Drain cherries and reserve juice. Combine 1/2 C cherry juice with cornstarch. Add sugar, lemon peel, salt, corn syrup, butter, almond extract and food coloring; stir until combined. Stir in cherries.
Place one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350 degrees and bake 40 minutes longer or until lightly browned. Serve warm with vanilla ice cream, if desired.
April 29, 2009 at 11:38 am (butter, buttermilk, cake, cream cheese, egg whites, eggs, food processor, orange juice, oven, powdered sugar, red food coloring, salt, strawberries, vegetable cooking spray)
Cake:
1 1/4 C sliced strawberries
10 oz all-purpose flour (about 2 1/4 C)
2 1/4 t baking powder
1/8 t salt
1 1/2 C sugar
1/2 C butter, softened
2 eggs
2 egg whites
1 C buttermilk
1/4 t red food coloring
Cooking spray
Frosting:
3 oz 1/3-less-fat cream cheese
1/3 C butter, softened
2 T fresh orange juice
3 C powdered sugar
12 whole strawberries (optional)
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1. Preheat oven to 350 degrees.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt, stirring with a whisk. Place sugar and /2 C butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8″) round cake pans coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 C butter and orange juice in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 C frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves. Yield: 16 servings.
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