4 Ir­re­sistible Treats

A le­mon­ade stand needs le­mon­ade, of course, but you can raise even more money by sell­ing snacks too.

FamilyFun - - DIG IN -

WA­TER­MELON LE­MON­ADE MAKES 1 GAL­LON • ABOUT 16 SERV­INGS 2 5-lb. seed­less wa­ter­mel­ons, cubed 16 oz. bot­tled or fresh lemon juice ½-1 cup agave nec­tar Crushed ice (op­tional)

Work­ing in batches, in a food pro­ces­sor or blender, com­bine the wa­ter­melon and lemon juice. Cover and process or blend un­til smooth. Strain through a fine-mesh sieve.

Trans­fer to an ex­tra-large pitcher. Re­peat with the re­main­ing wa­ter­melon and lemon juice.

Stir in agave and chill. Serve over ice if de­sired. LE­MON­ADE CHEX MIX MAKES 10 HALF-CUP SERV­INGS 4 cups Chex ce­real 2 Tbs. but­ter 2 Tbs. sugar ½ tsp. lemon ex­tract 1 cup yogurt-cov­ered raisins 1 cup re­duced-sugar Craisins 1 cup white-choco­late chips Sprin­kles

1. Heat oven to 300°F. Place ce­real in a rimmed bak­ing sheet lined with parch­ment pa­per.

2. Heat but­ter and sugar in the mi­crowave on high for 30 to 45 se­conds, or un­til melted. Stir in ex­tract to com­bine. Stir into ce­real.

3. Bake 20 min­utes, stir­ring half­way through. Let cool. Stir in raisins and Craisins.

4. Heat white choco­late in the mi­crowave on high for 15-sec­ond in­ter­vals un­til melted. Spoon into a zip-top stor­age bag and seal. Cut off one cor­ner; drizzle over the mix. Top with sprin­kles and let cool.

5. Pack­age as de­sired or store in an air­tight con­tainer for up to 5 days.

MINI LE­MON­ADE CUPCAKES MAKES 24 1 box lemon or vanilla cake mix 1½ sticks un­salted but­ter, soft­ened at room tem­per­a­ture 1 7-oz. jar marsh­mal­low creme 1 Tbs. frozen le­mon­ade con­cen­trate, thawed (op­tional) ½-¾ cup pow­dered sugar ½ tsp. lemon ex­tract

1. Pre­pare cake mix as mini cupcakes ac­cord­ing to pack­age di­rec­tions. Let cool com­pletely.

2. In an ex­tra-large mix­ing bowl, beat but­ter with an elec­tric mixer on medium for 30 se­conds. Add marsh­mal­low creme and le­mon­ade con­cen­trate, if us­ing. Beat un­til com­bined, scrap­ing sides of bowl oc­ca­sion­ally. Beat in ½-¾ cup pow­dered sugar and the lemon ex­tract to make a thick, spread­able frost­ing. 3. Frost cupcakes gen­er­ously. MANGO LE­MON­ADE GUM­MIES MAKES 12 SERV­INGS • ABOUT 2 DOZEN ½ cup mango cubes 1½ cups le­mon­ade 3 oz. un­fla­vored ge­latin

1. Add mango and le­mon­ade to a blender. Cover. Blend un­til smooth.

2. Place the mix­ture in a large, mi­crowave-safe bowl. Sprin­kle with ge­latin; whisk. Let stand 5 min­utes. Mi­crowave on high for 1 to 1½ min­utes to dis­solve ge­latin. Stop and whisk ev­ery 15 se­conds.

3. Pour mix­ture into sil­i­cone molds or a plas­tic-wrap-lined 8x8x2-in. bak­ing pan. Cover top of pan with waxed pa­per. Chill 2 to 3 hours.

4. Re­lease gum­mies from molds, or lift mix­ture from pan and in­vert onto a cut­ting board; care­fully pull back plas­tic wrap. Cut into squares. Chill to store.

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