|
 This
week's Dessert of the Week features a cool and refreshing Lemonade Pie. This delightful
dessert was sent to us from Rita Romaker an active member of our Families-First community.
Thank you Rita!! : )Here's a little about
Rita in her own words:
Well, I am very pleased you liked the recipe, it was passed
to me and my sister from my mother. It is great for party's or picnics. I am 24 years old
and I live in Azle, Texas with my husband and our 4 children, all girls! My mother passed
on her recipes to me along with her love of cooking. :)
- - - Rita
Romaker
Lemonade Pie
What you need:
- 1 8oz. container of Cool Whip
- 1 Keebler Graham Cracker pie crust
- 1 14oz. can Eagle Bran condensed milk
- 1 6oz. can Lemon
- Aid Thawed
What you do:
- In medium sized bowl add Cool Whip, milk, and Lemon-Aid:
careful not to make it runny.
- After blending it well with a spoon or fork, add the mixture
to the pie crust .Top with a sugar coated lemon on top and freeze.
Keep frozen and serve as you wish.
Variations:
You may use orange juice, grape juice, or pink lemon aid!
Comments
Rita's mother's
comment
From: Alice
Reeves
This is a great recipe,It is very cool and very rich!
So remember to only take small slices of it!
I'm sure you wonder "how I know this!
Because I am Rita's Mother. My name is Alice Reeves! It has slipped Rita's mind that this
recipe was given to me by my Mother-in-Law! Who also loves to cook, This recipe has been
at almost every family function since I have been in the family! I do hope that you will
try this recipe,at least once!
Alice
A variation on
the pie
that does not need to be frozen.
From: Momscooking
support group member
- 1 graham cracker crust
- 1 can sweetened condensed milk
- 1- 6 ounce frozen lemonade
- 1 small container cool whip
- Chill milk in mixer bowl about 10 minutes and beat for 2
minutes
- add lemonade straight form the freezer
- beat until thick about 3-5 minutes
- fold in cool whip
- pour into crust
- refrigerate for 2 hours before serving
This keeps well in the refrigerator and the crust does not
get wet.You can also substitute other citric juices. Enjoy!
Lemon Pie
 This
light and refreshing end to a summer meal is perfect for every occasion. The zest or
lemon rind adds additional flavor and richness to the pie. A dollop of freshly
whipped cream creates a heavenly finish to this delicious pie.
Raspberry Sorbet Delight
Frozen Raspberry Sorbet Delight is light,
sweet, and a wonderful ending to any dinner or lunch. This would be a lovely addition to
your dinner table.
One-Step Poundcake
I love making this cake, I love eating it too!
I have made this over the years for every day dinner and when guests come over. It never
fails. I hope you and yours will enjoy it as much as I do! |
Nonstick Mini Springform Pans
 more Bakeware
Sets
more Baking
Supplies
interview with the
Cake Mix Doctor, Anne Byrn
more cake
books
more baking
books
Bakeware & other fun ideas from amazon.com
1001 Muffins,
Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads
by Gregg R. Gillespie, Claire Young
 
Veteran baker Gregg Gillespie uses the same innovative format and easy-to-follow
preparation notes that made his 1001 recipe series--led by the best-selling "1001
Cookie Recipes"--so popular. Each recipe photographed in full color.
Meet the Author
Anne Byrn
author of: "The
Cake Mix Doctor
 interview
& FREE recipe:
Strawberry Cake
with Strawberry Cream Cheese Frosting
Lemon bundt cake, chocolate cake, Mississippi Mud cake, Caramel cake
can all be yours in just minutes!! You can bake these delicious cakes from boxed
cake mixes and enjoy that wonderful home-made taste, slice after slice. See our interview
with the "Cake Mix Doctor" where she tells us how she received her
"medical" degree as well as a FREE recipe from her book. |
