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If you like Pink Lemonade, you'll like these! They have the same tart but sweet taste.

• 1 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• Pinch salt
• 1/2 c. granulated sugar
• 1/4 c. vegetable oil
• 2 egg whites
• 1/3 c. thawed frozen Pink Lemonade Concentrate
• 1/4 c. buttermilk
• 2 or more drops red food coloring

Preheat oven to 350 F. Line muffin pan with liners.


In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.

Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Lemonade Buttercream:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Red food coloring

Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.


7 T mayonnaise
2 T chopped sweet mixed pickles

Mix and stir well! easy enough!

Warm weather or cool weather, who doesn'!t like a good cup of joe and some biscotti. Fresh made is even better!


• 2 1/4 cups flour
• 1/2 cup cocoa powder
• 1 2/3 cups sugar
• 1 teaspoon baking powder
• 3 large eggs
• 3 large egg yolks
• 1 tablespoon almond extract
• 3/4 cup hazelnuts, skin on
• 1/2 cup mini chocolate chips


Preheat oven to 350 degrees.
In a mixing bowl, stir together flour, cocoa, sugar and baking powder. In a separate bowl whisk together the eggs, yolks and almond extract. Add wet mix to dry and stir until the dough comes together, about 2 minutes. Add hazelnuts and chocolate chips and mix until just incorporated. Roll the dough into 3 logs each about 10 by 2 inches. Place a piece of parchment onto a baking sheet and place logs on sheet. Place in oven and bake 20 minutes until light golden brown and remove. Allow to cool 5 minutes and cut logs on a slight diagonal into pieces 1/2-inch thick. Lower heat to 300. Return cut biscotti to baking sheet, just a little bit apart from each other, and place in oven. Bake 20 minutes until crisp and dry. Cool and serve.


4 slices white sandwich bread , torn into pieces
1/2 cup mayonnaise
1/4 cup bottled clam juice (No clam juice? Substitute chicken stock)
1/4 cup finely chopped fresh parsley
4 scallions , chopped fine
2 garlic cloves minced
2 teaspoons grated zest and 1 tablespoon juice from 1 lemon
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
1 1/4 pounds colossal shrimp, peeled and deveined


Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse bread in food processor to coarse crumbs. Transfer crumbs to broiler pan bottom and bake until golden and dry, 8 to 10 minutes, stirring halfway through cooking time. Remove crumbs from oven and reduce temperature to 275 degrees.
Combine toasted bread crumbs, mayonnaise, clam juice, parsley, scallions, garlic, lemon zest and juice, mustard, cayenne, and ¼teaspoon salt in large bowl.
Pat shrimp dry with paper towels and season with salt. Grease empty broiler pan bottom. Following steps 1 to 4 at left, butterfly and cut hole through center of each shrimp and arrange cut-side down on prepared pan. Divide bread crumb mixture among shrimp, pressing to adhere. Bake until shrimp are opaque, 20 to 25 minutes.
Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are deep golden brown and crispy, 1 to 3 minutes. Serve.


• 20 jalapeno peppers
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1 cup diced cooked chicken
• 1/2 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce


Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake uncovered at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 40 appetizers.

This is one of my grandmothers recipes from the old days. She swore it worked all her life. It is to be used on aches and pains (not to be ingested!)

• 1 oz. wintergreen
• 1 oz Spirit of Camphor
• 48 Bayer Aspirin
• 1 bottle Alcohol


Mix all together in a large glass container. After 24 hours, separate into smaller containers for easier use.


• 3/4 cup milk
• 1 package (1/4 oz.) active dry yeast
• 1/2 teaspoon granulated white sugar
• 3 1/2 - 4 cups all purpose flour
• 1/4 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 2 large eggs
• 1/2 cup candied fruit and peel mix
• 1/4 cup raisins or currants

Egg wash:

• 1 large egg
• 1 tablespoon milk


• 1/2 cup sifted confectioners’ sugar
• 1 tablespoon milk


Buns: In a small saucepan or in the microwave heat the milk until lukewarm, about 100 degrees F. Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.
Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit.
Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size, about 1 ½ hours.
When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size. Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size, about 45 - 60 minutes.
Preheat oven to 400 degrees F. Brush the tops of the buns with the egg wash again and, with a sharp, lightly greased knife (I spray it with Pam), make a cross in the tops of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.

Glaze: Combine the confectioners’ sugar and milk and mix until smooth. Place the glaze in a paper cone, piping bag or a small Ziploc bag. Cut the end of the cone or bag and pipe a cross in the cut marks of each bun.

Makes 12 buns.