Lemonade stand: Turning lemons into dollars for charity

This is the recipe we used for lemonade and it was so good, we had to keep ourselves from drinking our profits!

What really makes this recipe so good is making the syrup first - try it, you'll LOVE it!

Makes:
24 4-oz servings OR 12 8-oz servings

Ingredients:
2 cup sugar
2 cup water
2 cup lemon juice
7-8 cups cold water

1. Make a syrup by putting the sugar and 2 cups of water into a small saucepan and heat over medium heat until sugar dissolves completely - stir often.
2. Juice 8 to 12 lemons, enough for 2 cups of juice.
3 Add the juice and the sugar syrup to a large pitcher or gallon jar. Add 7-8 cups of cold water, more or less to the desired strength.
4. Refrigerate for 1/2 hour.

NOTES:
If it's too sweet or weak for you, add a little straight lemon juice.

Serve over ice.

When we were kids, we used a Betty Crocker cake mix to make the cupcakes. These mixes are still a good choice today. They work especially well for younger children to make.

If however, you'd prefer homemade, which really can't be beat, this is my favorite recipe. These cupcakes taste great and but require a little more effort than a mix.

Makes: 2 dozen
Preheat oven to 350

Ingredients:
5-1/3 cups sifted flour (cake flour preferred)
1 tsp salt
4-1/2 tsp baking powder
2 cups milk
3 tsp vanilla
1 pound butter or margarine (4 sticks unsalted)
3 cups sugar
8 egg yolks
8 egg whites
1/2 tsp cream of tartar

Instructions:
1. Sift together the four, baking powder and salt.
2. Add milk and vanilla to the mixture and mix well.
3. In a large bowl, beat the butter until creamy (20-30 seconds).
4. Gradually add the sugar on high speed to the butter.
5. Add the mixture from #1 and 2 above to the butter and sugar mixture and beat on high speed for 4 minutes.
6. Beat the egg yolks together in another bowl.
7. Slowly add the egg yolks to the mixture.
8. Beat the egg whites in a glass bowl until peaks form.
9. Fold the egg whites into the mixture -- do not beat.
10. Pour into muffin pans and bake for approximately 30 minutes -- until a toothpick inserted into cupcake comes out clean.

NOTES:
Cool before frosting.

Frosts 2 dozen cupcakes

Ingredients:
1-1/3 cup soft butter or margarine
6 cups confectioner's (powdered) sugar
3 tsp vanilla
4 tablespoons milk

Instructions:
1. Blend butter and sugar well.
2. Add vanilla and milk.
3. Beat until smooth.

NOTES:
If too stiff, add milk -- a drop at a time until desired consistency.

This recipe is very simple but very good and good for you!

Makes: 2 dozen
Preheat oven to 360

Ingredients:
6 ripe bananas
4 cups flour
2 cups sugar
1/2 cup oil (canola or olive)
2 tsp. salt
2 tsp. baking soda

Optional:
2 cups walnuts chopped

Instructions:
1. Mash and cream the bananas in a large bowl
2. Add oil and sugar to the mixture and mix well.
3. Sift remaining dry ingredients (flour, salt, baking soda) together then add to the banana mixture.
4. If adding walnuts, gently fold them into dough.
5. Pour into muffin pans and bake for approximately 10 minutes -- until a toothpick inserted into cupcake comes out clean.

NOTES: One thing you might do is make 1 dozen without walnuts, then add the walnuts to the 2nd dozen. Put a walnut half on top of the ones with walnuts so you can tell which is which.

This little guy has since been RESCUED!



All royalties raised on this lens are donated to Wildlife S.O.S. for their "India Bear Rescue" Project to rescue Dancing Bears in India.

To learn about little cubs like this one and other Dancing Bears, click Saving The Dancing Bears Of India

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Copyright 2008 Frankie Kangas All rights reserved.