August- Summer drinks/desserts

English Trifle
Becky Haws

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 bananas
1/4 cup orange juice
1 (3.5 oz) pkg instant vanilla pudding mix
2 cups milk
1 cup heavy cream
1/4 cup blanched slivered almonds
12 maraschino cherries

Slice strawberries and sprinkle them with sugar.  Cut the bananas into slices and toss with orange juice.  combine pudding mix with milk and mix until smooth.  cut the cake into 1 inch cubes.  Use half of the cake cubes to line the bottom of a large glass bowl.  Layer half of the strawberries followed by half of the blueberries, and then half of the bananas.  Spread half of the pudding over the fruit.  Repeat layers in the same order.  In a medium bowl whip the cream to stiff peaks and spread over the top of trifle.  Garnish with cherries and almonds.

Lime wedding slush
Becky Haws

16 cups of water
4 to 5 cups sugar
12 oz frozen limeade concentrate
1/3 cup lime juice
2 liter sprite or 7up

Put sugar and water in a pot and boil until sugar is dissolved.  Mix the limeade and lime juice with sugar water.  Freeze in 9 by 13 pans.  set out 1 1/2 hours before ready to serve.  Add the sprite.

Lemon Water
Patrice Demo

5 qts water
3 cup sugar
1 TBS lemon flavoring
1 TBS citric Acid

Mix together on the stove to dissolve sugar.  Put in containers and chill.  (This can be frozen)

Lemon Dessert
Patrice Demo

Crust: 4 cups crushed graham crackers or crushed corn flakes
1/2 cup melted butter
4 TBS sugar

mix and bake in 9 by 13 pan at 350 for 5 to 6 minutes

Filling: Whip 2 cups whipping cream; then add 2/3 cup lemon juice and mix.

In another bowl beat 4 eggs then add 1 1/2 cup sugar, 1/4 tsp salt and some lemon rind(optional)

Fold into whipped cream mixture and pour onto crust,  Freeze 4 to 5 hours.