Search recipe:
- Fresh Lemonade
-
- 3 - 6 fresh lemons
- 3/4 cup sugar
- Ice cubes
- Directions
- Thinly slice lemons crosswise and discard seeds. Place lemon slices into bowl and add sugar. With a wooden spoon gently mash sugar and lemons until sugar dissolves. Transfer to a pitcher; add 1 tray of ice cubes and 2 cups cold water. Garnish glasses with cherries.
- Provided by:
- Arizona Farm Bureau Federation Staff
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Citrus Heights Farms
Todd Shell Mesa, AZ, 85215View details |
|
Friesian Groves/Cotton Lane Citrus
George Bradbury Suprise, AZ, 85388View details |
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Orange Patch
Alan Freeman Mesa, AZ, 85213View details |
|
Orange Patch Too
Michelle Smith Mesa, AZ, 85215View details |
|
Pinnacle Farms
Janna Anderson View details |
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Farm at Agritopia
Johnston Farms Gilbert, AZ, 85296View details |
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Tiffany's Pumpkin Pie Cake
Preheat oven 350. Grease and flour 9x13 pan.
Measure out 1 cup of dry cake mix, set aside. Place remaining cake mix, ½ cup butter and one egg in mixing bowl. Beat until fully combined.
Using your fingers, gently press the batter into the pan and partially up the sides. Set aside.
Filling:
Combine pumpkin, evaporated milk, 1 cup sugar, 3 remaining eggs and cinnamon in same mixing bowl. Beat on low until combined. Beat again, on medium until the mixture lightens in color and texture, 1-2 minutes more. Pour filling over the crust in the pan. Set aside.
Topping:
Place chilled butter and the reserved cake mix in mixing bowl. Beat until crumbly, about 2 minutes.
Stir in pecans.
Distribute topping over the filling.
Bake until the center no longer jiggles when you shake the pan and the top has browned, approx. 1 hour. Remove from the oven and cool at least 20 minutes before serving. Serve cold or warm with whipped cream.
Store this cake, without the whipping cream, covered in the refrigerator for up to a week.
