Bee Prepared Recipes

Recipe Name: Lemon Water

Food Category: Drinks
Source: Gail Sautter
From: Anna Manwaring

1 gallon water
1 ¾ cups sugar
1 teaspoon pure lemon extract (not Schilling)
1 teaspoon citric acid (pick up at drug store)


Recipe Name: Taco Seasoning Mix

Food Category: Main Course
Source: Make-A-Mix Cookery
From: Anna Manwaring

Your tacos will be hot and spicy!

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon cornstarch
½ teaspoon crushed dried red pepper
½ teaspoon instant minced garlic
¼ teaspoon dried oregano
½ teaspoon ground cumin

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 2 tablespoons) of taco seasoning mix. To make additional packages, increase ingredient amounts proportionately.

Taco Filling

1 pound lean ground beef
½ cup water
1 package Taco Season Mix (above)

Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and Taco Seasoning Mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8-10 tacos.


Recipe Name: Apple Spice Cake with Caramel Glaze

The traditional autumnal combination of caramel and apples is spiced up with cinnamon, allspice, an nutmeg in this moist and tender cake. This recipe is quick and easy if you use a food processor to chop the nuts and apples.

Apple Spice Cake

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
1 teaspoon salt
1 ½ cups granulated sugar
½ cup packed dark brown sugar
1 ½ cups vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups chopped Granny Smith apples (from about 2 ½ apples)
2 cups walnut halves, coarsely chopped

Caramel Glaze

½ cup packed dark brown sugar
¼ cup (½ stick) unsalted butter
¼ cup heavy cream

1. Make the apple spice cake. Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, allpsice, nutmeg, and salt. Set aside.
3. In a large bowl, preferable the bowl of a standing electric mixer, beat together the granulated and brown sugars and the oil until smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl with a rubber spatula. Beat in the vanilla. On low speed, add the flour mixture in 3 additions. Using a large wooden spoon, stir in the apples and walnuts. Pour the batter into the prepared pan and smooth the top.
4. Bake the cake for 65 to 70 minutes, until a cake tester inserted into the center comes out clean. Let cool for 10 minutes, then remove the cake from the pan and let cool completely.
5. Make the caramel glaze. In a small heavy saucepan, combine the brown sugar, butter and cream. Bring to a boil, stirring to dissolve the sugar. Boil, stirring occasionally, for 3 minutes, or until slightly thickened. Remove from the the heat and let cool for 10 minutes, or until the glaze thickens slightly but is still pourable.
6. Set the cake, still on the wire rack on a baking sheet. Drizzle the glaze slowly over the top, letting some of it run down the side. Transfer the cake to a serving plate and let the glaze set before serving.