Paula Deens Strawberry Limeade Recipes

STRAWBERRY LIME BARS

Steps:

• Preheat oven to 375°.
• In a large bowl, gently stir together strawberries and ½ cup sugar; let stand for 10 to 15 minutes.
• Drain strawberries, discarding liquid. Stir cornstarch, lime zest and juice, and remaining ¼ cup sugar into berries. Pour mixture onto prepared Crust and Crumble Dough in pan; crumble reserved dough onto berries.
• Bake until top is lightly browned and filling is hot and bubbly, 45 to 50 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Store in an airtight container for up to 2 days.
• Spray a 13x9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
• In a large bowl, beat butter and egg yolk with a mixer at medium speed until smooth and creamy. In a medium bowl, whisk together flour, oats, sugar, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined.
• Turn out mixture onto a work surface, and gently knead until a crumbly dough forms. Press three-fourths of dough into prepared pan. Reserve remaining dough in a small bowl.

STRAWBERRY LIMEADE

Steps:

• Blend strawberries and lime juice in blender or food processor until smooth.
• Combine strawberry mixture, water and splenda in pitcher.
• Pour over ice cubes in tall glasses, garnish each with strawberry or lime wedge, if desired.

PAULA DEEN'S STRAWBERRY LIMEADE

Steps:

• Mix sugar and hot water together until completely dissolved. Pour into serving container. Add lime juice, strawberry puree and soda to water/sugar mixture and stir gently. Add approximately 2 cups ice to mixture.
• Garnish with fresh strawberries, lime wheels and/or mint, if desired.