Nothing Bundt Cakes' Lemon Cake

1 lemon cake mix
1 (3.4 oz.) instant lemon pudding mix, dry
1 c. sour cream
1/2 c. oil
1/4 c. lemon juice
1/4 c. water
1-1/2 c white chocolate chips if desired

Frosting:
2-8 oz. cream cheese, softened
1/2 c. butter, softened
2 tsp. vanilla
 3-4 c. powdered sugar

350*
Beat 2 minutes.  Pour into greased bundt pan.
Bake 45-50 minutes.
Cool 20 minutes

Apple Streusel Bars

Sweet pastry:
2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
1 egg, beaten

Filling:
1/2 c. sugar
1/4 c. flour
1 tsp. cinnamon
4 c. apples, peeled and cut (Granny Smith, Gala or tart ones)

Glaze:
2 c. powdered sugar
3 T milk
1 tsp. almond extract

Crust: mix first 4 ingredients and then cut in butter until it resembles pea sized crumbles.  Gently mix in egg

Spray a 13x9 dish and gently pat in 2/3 of the crust mixture.

Filling: Combine and spread over crust

Bake 350* 40 minute.  Drizzle with glaze

Next Best Thing to Robert Redford Dessert :) Great!!!

Mix until combined and crumbly.  Press into a prepared 13x9 baking dish.  Bake at 350* for  20-25 min or until light golden brown.  Remove from oven and set aside
1-1/4 c. flour
10 T butter, melted
1 c. finely chopped pecans or walnuts



1 (8 oz.) cream cheese
1 c. powdered sugar
1 tsp. vanilla
2 (8 Oz.) Cool whip
1 (5.1 oz.) package vanilla instant pudding mix
1 (5.9 oz.) package chocolate instant pudding mix
3 c. cold milk
1/4 c. grated semi-sweet chocolate bar and/or chopped nuts for garnish

1.With a mixer, beat together cream cheese, powdered sugar and vanilla.  Fold in 1 of the cool whip containers.  Spread over the cooled crust.

2. In a clean bowl, whisk both pudding mixes with 3 cups cold milk.  Whisk until smooth and thick.  Spread over cream cheese layer

3. Spread remaining Cool Whip on top. 

4. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Garnish if desired with nuts or shaved chocolate.

Wello

8 oz. Cool Whip
1 large cottage cheese
1 can (13.5 oz.) crushed pineapple, drained
2 cans mandarin oranges, drained
large orange jello mix
marshmellows

Pudding Cake

1 cake mix
1 package instant pudding
1/2 c. oil
1 c. water, hot
4 eggs

350*
50-60 min. in tube pan. Bake until springs back when touched.  Cool 25 min.

My favorite Fudge Recipe

In a large metal mixing bowl:

Spray sides of bowl with nonstick spray
18 oz. semi sweet chocolate chips
1/2 lb. miniature marshmallows
2 cubes butter, sliced
2 tsp. vanilla

In large heavy sauce pan:
Spray sides of pan with cooking spray
1 (12 Oz.) can evaporated milk
4  1/2 c. sugar

Bring to boil stirring constantly.  Turn heat down to medium high and continue boiling until temperature reaches 235*.  Keep it stirred to keep from scalding on the bottom of the pan.  Pour hot mixture in bowl and stir (quickly) until chocolate and marshmallows are blended.

Line a 13 x 9 pan with wax paper and spray with nonstick spray.  Pour mixture into pan.  Let it sit until firm then cover with wax paper to keep it moist.  I dump it out after it cools and wrap in all in plastic wrap and then stack it in my fridge.

Can also add orange oil, peppermint oil, peanut butter or ????? 

Almond-Filled Cookie Cake

            
Crust:
2 2/3 c. flour
1 1/3 c. sugar  
1 1/3 c. butter
1/2 tsp. salt
1 egg     

 

Filling:

1 c. sliced almonds, toasted     

1/2 sugar

1 tsp. grated lemon peel

1 egg, beaten

                        

 Heat oven to 325°F. Place cookie sheet in oven to preheat. Grease 10 or 9-inch springform pan. In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate dough for easier handling. Divide dough in half. Spread half in bottom of greased pan to form crust.

In small bowl, combine all filling ingredients; blend well. Spread over crust to within 1/2 inch of sides of pan.

Between 2 sheets of waxed paper, press remaining dough to 10 or 9-inch round. Remove top sheet of waxed paper; place dough over filling. Remove waxed paper; press dough in place. Top with whole almonds.

Place cake on preheated cookie sheet. Bake at 325°F. for 65 to 75 minutes or until top is light golden brown. Cool 15 minutes; remove sides of pan. Cool 1 hour or until completely cooled.

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Snickerdoodle Cookie

1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt

Roll into balls the toss in:
2 T sugar
2 T. cinnamon

400*   8-10 min. 

Almond Butter Cookies

1 c. butter
1/2 c. sugar
2 c. flour
1/4 tsp. salt
1 tsp. almond extract

form into ball (1 ") then roll in sugar

Stamp with a cookie stamp

350*  12-15 min. 

Citrus Shortbread Cookies

1/2 lb. butter, cut into small pieces
1/2 c. plus 2 T. sugar
2 tsp. each: lemon & orange zest, minced
2 tsp. orange flavored liqueur (optional)  I use a couple drops of orange oil to taste
2 c. flour
1/2 tsp. salt

Roll into cylinder and refrigerate 90 min.
Cut into slices

325*   16-18 min.

Apricot Oatmeal Cookie

3/4 c. snipped apricots
3/4 c. butter
1 c. brown sugar
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1 egg
1 tsp. vanilla
1 3/4 c. flour
2 c. rolled oats
1/2 c. walnuts

 Powdered sugar frosting:

1 c. powdered sugar plus enough milk (2-3 tsp.?) to drizzle

Cover apricots with boiling water.  Let soak for 5 min.  Drain. 

Bake 375*

10 min. on ungreased pan

Brownie Candy Cups

1 package Duncan Hines Chocolate Lovers Fudge Brownie mix
2 eggs
1/3 c. water
1/4 c. vegetable oil
30 mini Reece's cups unwrapped-or Rolos, Thin Mint, York Peppermint Pattie,etc....

Preheat 350*
1. Place cupcake liners in cupcake pan
2. Combine brownie mix, contents from fudge packet in mix, eggs, water, and oil.
3. Stir until blended (about 50 strokes)
4. Fill liner with 2 T. batter
5. Bake for 10 min. then remove from oven and push Reece's in center of each brownie cake until     even with the surface of the batter
6. Bake 5-7 minutes longer
7. Cool 5-10 minutes in pan, then remove to a cooling rack. 

Lemon Tart Filling

 4 eggs
1 1/2 cup sugar
1/2 cup orange juice
1/2 cup lemon juice
1 lemon, zest grated
1 orange, zest grated
1/4 cup heavy cream


Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Slowly pour the filling into tart shells {Nana uses pre-made tart shells} as high as possible without overfilling.  Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling. Cool to room temperature before serving.

Katie's Famous White Cake

1 box white cake mix

1 cups all-purpose flour
1 cups granulated sugar
3/4 teas. salt
4 egg whites
1 1/3 cups water
2 Tbls. vegetable oil
1 cup sour cream
1 teaspoon clear vanilla flavor
1 teaspoon almond extract

Jen & Jordan's Wedding Cake by Katie

Bake at 325* - Cupcakes around 20-25min, 9x13 around 35-40, 8x8 round 30-35.

Crepes

4 eggs
2 cups milk
1 1/3 cups flour
1/4 tsp salt
2 TBS sugar
1 tsp vanilla
1 1/2 tsp vegetable oil

In a blender or food processor combine all ingredients (if you don't want them to be sweet, take our the sugar and vanilla).  Blend until smooth and all ingredients are mixed together.  Cover and refrigerate about an hour. Heat a skillet over medium-high heat and spray with cooking spray or oil. Pour 1/4 cup of the batter into a pan, tilting to completely coat the surface of the pan (kind of like if you were trying to coat the pan with oil). Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!

Fill these crepes with whatever you would like.. Apples with cinnamon and caramel, peanut butter, or for a light one cut lemons and squeeze juice down the center and sprinkle powdered sugar.

Nana Sue's Choir Cookies

1 cup softened butter
3/4 cup granulated sugar
1 1/2 cup packed brown sugar
2 eggs
2 1/2 tsp vanilla
4-4 1/2 cup flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 twelve oz. bag semisweet chocolate chips

To make like Nana's choir cookies, roll dough into 4 oz. balls and cook 350* for 17 minutes. If making it this way the recipe makes 15 cookies.

Sees Candy Fudge

4 1/2 cup sugar
1 can canned milk

Mix and boil for 5 minutes stirring constantly.
Add 32 oz. milk chocolate chips or bars, 1 pint marshmallow creme, 1 cube margarine and 2 tsp vanilla. Pour hot mixture over chocolate chunks. Beat until smooth. Pour into 13x9 pan and refrigerate.

English Toffee

1 1/2 cup sugar
1/2 lb butter
1/2 cup nuts
1/2 tsp cream of tartar
3 chocolate bars

Heat sugar, butter and tartar on medium heat until brown streaks - 8-10 minutes. Pour on buttered cookie sheet. Put chocolate on top.

Peanut Butter Bars

1 cup butter

1 cup brown sugar

1 cup white sugar

2 eggs

2 cup oatmeal

2 cup flour

2/3 cup peanut butter

1 tsp vanilla

1 tsp baking soda

1 tsp salt

Mix and bake 350* for 20 minutes.

Can add chocolate chips or frost with chocolate frosting. 

Lemon Bars

2 cup flour
1 cup butter
3/4 cup powdered sugar

Mix and pat into bottom of a 13x9 pan. Bake 350* until light brown {around 15 minutes}

4 eggs
2 cup sugar
5 T flour
1 tsp baking powder
1/4 cup lemon juice
Dash of salt

Mix well. Pour over baked crust and bake 15-20 minutes. Sprinkle powdered sugar over top.