Send Us Your Recipes!
We want you to send us your recipes so we can share them with your
neighbors. Simply email them to [email protected]. Please
be sure to attach a photograph or two of your masterpiece, be sure
photos are very clear.
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Strawberry Lemonade
Sent in by Sonya Cox
Cupcakes
One box of strawberry cake mix (plus oil, water and eggs as directed on box)
2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring (as desired for color)
1- 7oz. container Jet-Puffed Marshmallow Creme
1/3 c. powdered sugar
8 oz. Cool Whip Topping
Make cake according to box and bake in 24 cupcake liners placed in cupcake tins, as directed. Cool
completely. In a mixing bowl, cream together cream cheese, lemonade and yellow food coloring until
smooth. Beat marshmallow creme and powdered sugar into cream cheese mixture and then fold in
Cool Whip until completely smooth. Spoon frosting into a zip top bag that has a piping tip inserted
into one corner (I used a Wilton 1M star tip).
Pipe frosting on tops of each cupcake- you can be generous, as this recipe makes a lot of frosting and
the frosting is so light and fluffy. Decorate as desired. May use sprinkles, strawberries or lemons to
garnish. Refrigerate and serve chilled. Enjoy!!!!!
Cheese Cak e
Sent in by Eddy McGee
1 1/2 cups (12 ounces) Butter – soft
ened
1 (8 ounce) package Cream cheese
-- softened
3 cups Sugar / 6 large Eggs
1 tablespoon Vanilla extract / 3 cup
s (14 ounces) All-purpose flour
1/8 teaspoon Salt
Beat the butter and cream cheese
on medium speed with an electric mix
er
for 2 minutes or until creamy. Gradua
lly add sugar, beating 5 to 7 minutes
.
Add eggs, one at a time, beating just
until yellow disappears. Add vanilla
mixing well.
Combine flour and salt; gradually add
to butter mixture, beating at low spe
ed
just until blended after each addition
. Pour batter into a greased and flou
red
10-inch tube pan.
Fill a 2-cup, ovenproof measuring cup
with water; place in oven with tube
pan.
Bake at 300 degrees for 1 hour and
30 minutes or until a wooden pick
inserted in center of cake comes out
clean. Cool in pan on a wire rack 10
to
15 minutes; remove from pan, and
cool completely on a wire rack.
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MARCH 2014