2 cups sugar
8 cups water
1 12 oz can frozen limeade
5 fresh limes juiced
2 12 oz cans of 7up or Sprite (lemon-lime soda)
Combine sugar and water and heat slightly on the stove to dissolve sugar.
Add frozen limeade and juice of 5 limes. Pour into shallow pan (ie: ice bucket works great) Cover.
Freeze
It can be kept in freezer up to 3 months.
Remove at least 1 hour before serving and break in to slush.
Place pieces of frozen slush into punch bowl and cover with 7up or Sprite
Makes 18 1/2 cup servings
recipe from Lion House
Thursday, November 24, 2011
Monday, November 14, 2011
Gingerbread House Recipe from Melanie Dallon via Jennifer G
6 ¾ c. flour
1 tablespoon cinnamon
1 ½ teaspoon ginger
½ teaspoon salt
1 ½ c. light corn syrup
1 ¼ c. packed light brown sugar
1 c. margarine
Preheat oven to 350 degrees. Stir the dry ingredients together in a large bowl.
Combine light corn syrup, light brown sugar, and margarine in a 2-quart sauce pan. Stir constantly over medium heat until margarine is melted. Stir the liquid into the flour mixture. Mix well using hands to mix as dough becomes stiff. Chill the dough until it is easy to handle. Dough can be stored in refrigerator in a plastic bag indefinitely. When ready to roll dough out warm it to room temperature. Roll the dough out to 1/8 inch thickness on cookie sheet. Hint: mark 1/8 inch on toothpick. Stick tooth pick into rolled out dough to measure thickness of dough. Using the patterns provided cut the dough into the required shapes. Bake for 12 to 15 minutes or until golden brown. Check for air bubbles during baking and poke them with a sharp knife or a toothpick. When baking is done, slide the hot gingerbread onto a large cooling rack. Make sure it lies flat and cools on a flat surface.
1 tablespoon cinnamon
1 ½ teaspoon ginger
½ teaspoon salt
1 ½ c. light corn syrup
1 ¼ c. packed light brown sugar
1 c. margarine
Preheat oven to 350 degrees. Stir the dry ingredients together in a large bowl.
Combine light corn syrup, light brown sugar, and margarine in a 2-quart sauce pan. Stir constantly over medium heat until margarine is melted. Stir the liquid into the flour mixture. Mix well using hands to mix as dough becomes stiff. Chill the dough until it is easy to handle. Dough can be stored in refrigerator in a plastic bag indefinitely. When ready to roll dough out warm it to room temperature. Roll the dough out to 1/8 inch thickness on cookie sheet. Hint: mark 1/8 inch on toothpick. Stick tooth pick into rolled out dough to measure thickness of dough. Using the patterns provided cut the dough into the required shapes. Bake for 12 to 15 minutes or until golden brown. Check for air bubbles during baking and poke them with a sharp knife or a toothpick. When baking is done, slide the hot gingerbread onto a large cooling rack. Make sure it lies flat and cools on a flat surface.
Royal Icing for gingerbread houses from Jennifer Giorgis
2 lbs. pwd. sugar
6 T. meringue powder
3/4 c. water
1/2 tsp. cream of tartar
Mix with electric mixer approximately 7 minutes until very stiff.
6 T. meringue powder
3/4 c. water
1/2 tsp. cream of tartar
Mix with electric mixer approximately 7 minutes until very stiff.
Royal Icing II
2 lbs. pwd sugar
1/3 c. meringue powder
3/4 c. water
1 tsp. cream of tartar
Mix with electric mixer approximately 5 minutes until stiff peaks form.
Egg whites at room temperature can be substituted for meringue powder—you need about 5 or 6 per recipe.
1/3 c. meringue powder
3/4 c. water
1 tsp. cream of tartar
Mix with electric mixer approximately 5 minutes until stiff peaks form.
Egg whites at room temperature can be substituted for meringue powder—you need about 5 or 6 per recipe.
Sunday, November 13, 2011
really easy bread.... link from Lena Steinmetz
http://www.metacafe.com/watch/yt-E68iNfRHBpI/easy_bread/
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