Frosted Lemonade

1 cup Lemon Juice, fresh squeezed
½ cup Sugar
2½ cups Water
Vanilla Ice Cream

In a pitcher, combine lemon juice and sugar. If using bottled lemon juice, increase amount to 1½ cups. Stir until sugar is dissolved.  Add water and mix well. Refrigerate at least 1 hour to chill.
In blender, combine 1 cup chilled lemonade and 2 cups ice cream (about 4 scoops). Blend well.
Pour into glasses and garnish with lemon slice, if desired.

Beignets

½ tsp. dry yeast
¼ cup warm water, (105 degrees F)
¼ cup sugar
2 Tbsp. vegetable shortening
½ tsp. salt
½ cup heavy cream
1 egg
4 cups All Purpose Flour
½ cup boiling water
vegetable oil for frying
powdered sugar
honey butter

Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes. Roll to ¼-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2½ to 3-inch squares.
Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1½ hours. Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately. You can also spread some honey butter on them if you would like.

Churro Bites

1/2 cup milk
1/2 cup water
3 Tbsp butter, diced
2 tsp granulated sugar
1/4 tsp + 1/8 tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
canola oil, for frying
Cinnamon coating
3/4 cup granulated sugar
3 tsp ground cinnamon

In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon. Set aside.  Heat 1 1/2 inches of oil in a large pot over medium heat to 360 degrees. In a separate medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture just to a boil. Once boiling, remove from heat and immediately stir in vanilla and flour. Stir together with spatula & smooth any lumps. Stir until mixture comes together and is smooth. Transfer to a piping bag fitted with a large open star tip
Pipe 2-4 inches of dough out into oil Cut dough & to allow dough to drop into oil. Allow churros to fry until golden brown - remove with a wire strainer Drain on a wire rack for a couple minutes. Toss warm, drained churros into sugar mixture to evenly coat. Serve warm with dipping sauce if desired.