Columbia Star

Star Chefs

Lemonade Desserts

Lemonade Cookies

1 cup butter
1 cup white sugar
2 eggs
3 cups sifted
all-purpose flour
1 tsp. baking soda
1 (6 ounce) can frozen
lemonade
concentrate, thawed
2 Tbsp. white sugar

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.

Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

Strawberry Lemonade Ice Pops

1 (12 ounce) can frozen
lemonade
concentrate
3 cups cold water
1 (16 ounce) package
frozen sliced
strawberries

In a large pitcher, stir together the lemonade concentrate and water. Place strawberries into the container of a blender, and puree until smooth. Pour in some of the lemonade if necessary to facilitate blending. Stir strawberry puree into the lemonade. Pour into molds, and freeze until firm, about 4 hours.

Lemonade Pie

1 (9 inch) prepared
graham cracker
crust
¾ cup frozen lemonade
concentrate, thawed
1 (8 ounce) package
cream cheese,
softened
1 (14 ounce) can

sweetened
condensed milk
1 (8 ounce) container
frozen whipped
topping, thawed

In a blender, combine lemonade concentrate, cream cheese, and condensed milk. Blend on medium speed until mixture is smooth. Transfer mixture to a bowl and fold in whipped topping. Pour mixture into graham cracker crust. Chill before serving.

Pink Lemonade Cupcakes

Cupcakes: 1 (18.25 ounce)
package white cake
mix
¾ cup frozen pink
lemonade
concentrate, thawed
½ cup water
⅓ cup vegetable oil
4 egg whites
4 drops red food
coloring, or as
desired
Frosting: 4 cups confectioners’
sugar
⅓ cup butter, softened
¼ cup frozen pink
lemonade
concentrate, thawed
2 drops yellow food

coloring, or as
desired (Optional)

Preheat oven to 350 degrees. Line 24 muffin cups with paper muffin liners.

Beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg whites, and 4 drops red food coloring together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 1 minute more. Pour batter into prepared muffin cups.

Bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. Transfer cupcakes to wire racks to cool completely.

Beat confectioners’ sugar, butter, 1/4 cup pink lemonade concentrate, and yellow food coloring together in a bowl with an electric mixer until frosting is light and the desired consistency. Spread frosting onto cooled cupcakes.

Lemon Cheese Ball

1 (8 ounce) package
cream cheese,
softened
¼ cup butter
½ cup confectioners’
sugar
1 Tbsp. powdered
lemonade mix
¼ cup graham cracker
crumbs

In a medium bowl, mix the cream cheese, butter, confectioners’ sugar and lemonade mix using an electric mixer. Refrigerate for 3 hours.

When the mixture is completely chilled, shape into a ball and roll in graham cracker crumbs. Serve on a platter with your favorite crackers.

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