1 package yellow cake mix 1 box lemon Jell-O ½ cup Wesson oil ¾ cup water 4 eggs Combine cake mix, Jell-O. Stir in Wesson oil and water. Add eggs one at a time. Beat 5 minutes after adding each egg. Bake 35 to 40 minutes at 350 degrees. Grate rind of 2 lemons and collect juice. Dissolve in 2 cups sifted powdered sugar. Prick top of cake with a fork and pour on cake while it is still hot.Read More →
12-14 graham crackers ¼ cup melted butter 4 3-counce packages cream cheese (whipped) 2 eggs (whites beaten stiff) ¾ cup sugar 2 teaspoons vanilla ½ teaspoon lemon juice 1 cup sour cream 3 ½ tablespoons sugar 1 teaspoon vanilla For Crust: Crush graham crackers until fine then mix with melted butter. Press and shape into a pie plate. Bake in 350 degree oven for 5-7 minutes. Remove and cool. Filling: Combine cream cheese, ¾ cup sugar, egg yolks, 2 teaspoons vanilla and lemon juice. Beat until light. Fold in beaten egg whites. Pour mixture into graham cracker crust. Bake in 350 degree oven 15-20 minutes.Read More →
½ cup butter or margarine 2 cups peanut butter, preferably chunk-style 1 (1-pound) box powdered sugar 3 cups oven-toasted rice cereal 1 (6-ounce) package semisweet chocolate pieces ¼ stick paraffin Cream together butter, peanut butter and powdered-sugar in large bowl. Stir in rice cereal. Shape into ¾-inch balls and chill. Combine chocolate pieces and paraffin in top of double boiler. Heat over simmering water until melted, stirring lightly. Pick up each ball with wood pick or wooden skewer, dip into chocolate until coated then place on wax-paper-lined tray. Remove wood pick, fill bare spots (if any) with chocolate using spoon. Cool or chill until set.Read More →
1 package Duncan Hines Spice Deluxe Cake Mix 2 cups uncooked rolled oats 2 eggs ¾ cup cooking oil ½ cup milk 2 cups raisins 1 cup chopped nuts ¼ cup dark brown sugar Preheat oven to 350. Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350 for about 12 minutes until cookie tests done with a toothpick. Cool on cookie sheet for about 1 minute, then remove to tack to finish cooling.Read More →
1 cup sugar 2 eggs beaten 1 cup flour 1 teaspoon vanilla ½ teaspoon salt ½ cup melted butter 2 squares chocolate ½ cup coarsely copped pecans Gradually add sugar to beaten eggs, beating till fluffy and lemon-color. Stir in flour, vanilla, and salt. Melt butter and chocolate and gradually add to flour mixture. Add pecans and pour into a well greased 8x8x2 pan and back at 375 for 20-25 minutes.Read More →
1 Cup pineapple tidbits 1 Cup crushed pineapple 2 Cups mandarin Orange 1 Cup sugar 2 Tablespoons flour 3 beaten egg yolks 1 ¾ cup juice from fruit 1# acenti de Pepe macaroni 1 bag mini marshmallows 1 large carton Cool Whip. salt Drain fruit (Pineapple, mandarin orange) but keep juice. Store fruit in refrigerator. Combine 1 cup sugar, 2 tablespoons flour, dash of salt, egg yolks, and 1/ ¾ cups juice from fruit. Cook until thick and let cool. Cook macaroni and let cool. Mix thickened juice and macaroni and leave in refrigerator overnight. Mix fruit with marshmallows, cool whip, macaroni / juice mixture.Read More →
2 ½ cups water (warm) 2 packages dry yeast 5 Cups Flour (sifted) 1 Yellow Cake mix Dissolve 2 packages of yeast in water. Mix all ingredients together to form stiff batter. Let raise 2 hours in a warm place. Separate in half, rollout, spread butter then sugar and cinnamon. Roll and cut about 1 inch thick. Let raise again. Place in greased pan. Bake at 325 until done.Read More →