Best Miss Aimee Bs Lemonade Recipes
SPARKLING SUMMER LEMONADE
Steps:
- Pour the sugar and 1 cup water into a small pot and place over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs. Let the mint steep for 10 minutes, then discard the mint.
- Add the mint simple syrup to a large pitcher, punch bowl or serving canister. Add the lemon juice, blackberries, raspberries, strawberries and lemon wheels and give a good stir. When ready to serve, fill the pitcher halfway with ice. Top the mixture with seltzer and give a good stir. Serve over ice with sprigs of fresh mint.
MISS AIMEE B'S CHOCOLATE STRAWBERRY PIE
This is an easy, wonderful tasting pie that has excellent presentation. Everyone raves when I make this pie! Miss Aimee B's is a local tea room that serves delicious desserts and this recipe came from one of their cook books. I am posting the recipe as given to me by a friend. I don't make the crust as it describes. Instead, I purchase a ready made oreo pie crust and then there's no baking involved. And it is much easier that way. But this is a delicious pie!!! Just remember that you must chill the filling in the pie crust for at least 8 hours. Just make it the night before, add strawberries and you're done!
Provided by Angie in St. Charles
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- To make crust: combine cookie crumbs, 3 T sugar and melted butter.
- Press onto bottom and sides of a lightly greased 9 inch deep dish pie pan.
- Bake in oven for 10 minutes, cool.
- To make filling: Melt chocolate chips in the top of a double boiler, cool slightly.
- Beat cream cheese until light and fluffy with electric mixer.
- Add brown sugar and vanilla, mixing well.
- Add chocolate to cream cheese mixture, mixing well.
- Fold in the cool whip and mix again.
- Spoon filling into cooled crust (or ready made chocolate crust) and smooth out top.
- Cover tightly and chill at least 8 hours.
- To finish the pie, wash strawberries, pat dry, and cut lenghtwise into 1/8 inch slices.
- Arrange around the outside edge of pie, make a second row, overlapping.
- Continue in this fashion until the entire pie has been covered.
- Heat the 1/4 cup chocolate chips with the paraffin (or without paraffin).
- Drizzle over the strawberries.
- Chill and serve the same day.
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