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Post by Jay on Aug 5, 2003 21:02:29 GMT -6
Marshmellow Brownies 1 cup (6 ounces) butterscotch chips 1/2 cup butter or margarine 2 eggs 2/3 cup packed brown sugar 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups miniature marshmallows 2 cups (12 ounces) semisweet chocolate chips 1/2 cup chopped walnuts In a saucepan over low heat, melt butterscotch chips and butter; cool for 10 minutes. In a mixing bowl, beat eggs, brown sugar and vanilla. Add butterscotch mixture; mix well. Combine flour, baking powder and salt; add to batter and mix well. Stir in marshmallows, chocolate chips and nuts. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees for 25-30 minutes or until brownies test done with a toothpick. Cool before cutting. Yield: 3 dozen. Jay
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Post by Jay on Aug 5, 2003 20:46:21 GMT -6
Hi Marilynn. I have 2 question's. What is vanilla sugar?? And a silly question,is the lemon zest the white or yellow part ??Will have to go buy me a lemon !!! Sound's like a good recipe. Jay
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Post by Jay on Aug 5, 2003 11:36:15 GMT -6
Orange Slice Cake 3 1/2 c Flour 1 t salt 1 # Orange slices, cut up 8 oz. Pitted Dates, cut up 2 c Pecans, chopped 1 can Coconut, flaked 1/2 c butter 2 c sugar 4 eggs 1 t soda 1/3 c Buttermilk 1 c Orange juice 2 c Powdered sugar, sifted Oven 300 degrees F Grease and flour large tube pan. If you use the dark special shaped pans, please remember to adjust the oven temp. I didn't when I first got my pans at Christmas last year and my cakes were very dry. Sift together 3 1/2 c flour and 1 t. salt Combine orange slices, dates, pecans and coconut in bowl. Dredge fruit and nut mixture with 1/2 c flour of flour mixture. Mix Well. In another bowl: Cream butter and sugar Beat well and add eggs, (1 at a time), beating well after each. Combine soda and buttermilk. Add to creamed mixture alternately with flour mixture. Blend well after each addition. Add fruit and nut mixture and mix well. Turn into large tube pan that has been greased and floured. I use spray, not grease and flour. Bake in slow oven at 300 degrees F for 1 hour 45 minutes. Remove from oven. Combine orange juice and sifted powdered sugar. Mix Well and Pour over cake at once. Cool cake Remove from pan, wrap in foil and store in refrigerator over night. Jay
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Post by Jay on Aug 4, 2003 12:24:29 GMT -6
Booze Brownies 1 (21 oz.) fudge brownie mix (or brownies made from your favorite recipe) 1/4 cup bourbon 1 cup butter 3 Tablespoons rum 2 cups powdered sugar 1 cup chocolate chips 1 Tablespoon solid vegetable shortening Bake brownies according to package directions. Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate. Cream butter, rum and powdered sugar. Spread on cooled brownies. Refrigerate again. When cold, melt chocolate chips and shortening. Spread or drizzle quickly on top of brownies. Chill. Jay
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Post by Jay on Aug 4, 2003 12:20:29 GMT -6
Poke Cake 2 baked 8- or 9-inch round or square white cake layers, completely cooled 2 cups boiling water 2 3-ounce packages of gelatin, your choice of flavors 8 or 12 ounce container whipped topping, thawed Place cake layers, top sides up, in 2 clean cake pans. Pierce cake layers with fork every 1/2-inch. Prepare each gelatin separately. Completely dissolve gelatin powder with 1 cup boiling water. Stir for 2 minutes. Carefully pour one gelatin over one cake layer and the other over the second layer. Refrigerate for 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with 1 cup of whipped topping. Unmold second cake; carefully place on first layer. Frost top and sides of cake with remaining whipped topping. Refrigerate for at least one hour. Decorate, if desired. Flavor Variations The Holiday Poke Cake uses any red gelatin for one layer and use lime for the other layer. The Luscious Lemon Poke Cake uses lemon gelatin, which makes it taste very refreshing cake. Lime makes a great cake, too. Jay
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Post by Jay on Aug 2, 2003 15:33:29 GMT -6
Orange Pound Cake Loaf 1 cup butter, room temperature 1 1/2 cups sugar 4 eggs 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons grated orange zest 2 tablespoons orange juice 1/2 cup chopped pecans 1/2 cup chopped dates Grease a 9x5x3-inch loaf pan; dust with flour. In a large bowl, beat butter. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating after each addition. In a separate bowl, stir together flour and baking powder. Gradually beat flour mixture into the butter and egg mixture just until blended. Stir in orange zest and orange juice; fold in pecans and dates. Pour batter into the prepared loaf pan. Bake at 350° for 45 to 55 minutes, or until cake tests done. Cool in pan on a rack; remove from pan to rack to cool complete Jay
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Post by Jay on Aug 2, 2003 15:21:04 GMT -6
Peanut Butter Chocolate Chip Bundt Cake soft butter 1/2 cup finely chopped peanuts 1 box (2 layer size) yellow cake mix 1 package instant vanilla pudding mix (3 3/4 ounces) 1/2 cup vegetable oil 1 1/4 cups water 4 eggs 1 cup peanut butter 1 cup semisweet chocolate chips 1/2 cup coconut, optional Generously butter a 10-cup bundt cake pan with the soft butter. Sprinkle the finely chopped peanuts in pan; shake to coat entire buttered surface. In a mixing bowl beat cake mix and pudding mix, oil, water, and eggs until well blended, about 4 minutes at medium speed of electric mixer. Beat in the peanut butter. Pour about 1/3 of the batter into the pan; sprinkle with a layer of half of the chocolate chips and coconut. Repeat. Pour remaining batter into the pan and bake at 350° for about 55 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes then turn out onto rack and cool thoroughly. Jay
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Post by Jay on Jul 29, 2003 20:15:28 GMT -6
Hi.These sound good.Will have to try them!!! Jay
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Post by Jay on Jul 28, 2003 20:32:07 GMT -6
KENTUCKY Bourbon Brown Sugar Pound Cake 3 c all-purpose flour 3/4 t salt 1/2 t baking powder 1/2 t baking soda 3/4 c milk 2 t vanilla extract 6 T bourbon 1-1/2 c packed dark brown sugar 1/2 c plus 1/3 cup sugar 1 c butter (2 sticks), softened 5 eggs 2 T orange juice strawberries and blueberries for garnish Preheat oven to 325 degrees F. Grease and flour 12-cup bundt pan. In medium bowl, combine flour, salt, baking powder, and baking soda. Combine milk, vanilla, and 4 tablespoons bourbon. In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until free of lumps. Add butter and beat at high speed until light and creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture. Pour batter into pan. Bake 1 hour and 20 minutes or until cake springs back when lightly touched with finger and toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan. In small bowl, combine orange juice, 1/3 cup sugar, and remaining 2 tablespoons bourbon; brush mixture all over warm cake. Cool cake completely. Garnish with berries if you like. Jay
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Post by Jay on Jul 26, 2003 12:50:18 GMT -6
Maple Sugar Cake 1/2 c. softened butter 1 1/4 c. packed brown sugar 3 eggs 1/2 c. pure maple syrup 1/4 c. milk 1/4 c. sour cream 1 t. maple flavoring 2 1/2 c. cake flour 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/2 t. ground cloves 1/4 t. each: allspice, nutmeg and mace MAPLE SUGAR FROSTING: 6 T. soft butter 1 1/2 t. maple flavoring 4 1/2 c. confectioners' sugar 1/2 to 3/4 c. sour cream In bowl, cream butter and brown sugar. Add eggs, beating well after each addition. In another bowl, combine the syrup, milk, sour cream and maple flavoring. In another bowl, combine the flour, baking powder, baking soda, salt, cloves, allspice, nutmeg, and mace; add to creamed mix alternately with syrup mix. Pour into two greased and floured 9" pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to cool. For frosting, cream butter and maple flavoring. Gradually beat in the confectioners' sugar. Add enough sour cream to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts if desired. Jay
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Post by Jay on Jul 24, 2003 20:57:37 GMT -6
Robert Redford Dessert
1 1/4 cups flour 1 1/2 sticks butter (3/4 cup) 2 tsp. sugar 1/4 cup chopped nuts 8 oz. cream cheese 1/2 cup powder sugar 2 small containers of whipped topping 1 lrg pkg choc. instant pudding 1 sm pkg van instant pudding 4 cups milk
Mix together the flour, butter, sugar and nuts and spread out into a 9x13 pan and bake for 15-18 min and cool completely. Mix together cream cheese, powdered sugar and 1 container of whipped topping and spread on crust after it has cooled completely. Mix together the two pudding mixes and milk and spread on top of layer 2. Then spread with remaining container of whipped topping Serves 6 Jay
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Post by Jay on Jul 23, 2003 20:59:40 GMT -6
Elephant Stomp Brownies 1 cup quick cooking oats 1 cup all purpose flour, divided 1 1/4 cups butter (or margarine), softened & divided 1/4 cup plus 2 tbsps. firmly packed brown sugar 1/2 cup creamy peanut butter 5 large eggs, divided 1/4 cup salted Spanish peanuts (optional) 2 cups granulated sugar 3/4 cup unsweetened cocoa * Combine oats and 1/2 cup flour in a bowl. * Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add brown sugar and peanut butter, beating well. Add 1 egg, beating just until blended. Add oat mixture, stirring until blended. * Remove 1/4 cup peanut butter mixture, and reserve. * Add peanuts to remaining peanut butter mixture, if desired. Press evenly in a lightly greased 13 x 9 inch pan. * Bake at 350 degrees for 10 minutes; cool crust. * Beat remaining 1 cup butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add remaining 4 eggs, 1 at a time, beating just until blended. Stir in cocoa and remaining 1/2 cup flour. Spread batter over crust, and sprinkle with reserved peanut butter mixture. * Bake at 350 degrees for 30 to 35 minutes. Cool and cut brownies into 2 inch squares. Jay
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Post by Jay on Jul 20, 2003 12:04:41 GMT -6
Milky Way Cake Ingredients: 6 Milky Way candy bars 1 c. butter (I used real) 2 c. sugar 4 eggs 1 c. finely chopped pecans 2 1/2 c. flour 1/2 t. baking soda 1 1/4 c. buttermilk 1 t. vanilla Instructions: Melt candy bars and 1/2 c. of butter in saucepan over low heat. In large bowl, beat remaining 1/2 butter (softened), and sugar until mixture is light and fluffy. Beat in eggs, one at a time. Stir together flour and soda; add flour mixture to batter alternately with buttermilk, beating well after each addition. Stir in melted candy mixture, vanilla and nuts. Turn batter into greased and floured Bundt or 10" tube pan. Bake at 350 for 1 hour & test to see if done. If not, cook a little longer. Check for doneness buy sticking a long piece of spaghetti in the middle of the cake and it should come out dry. Top of the cake will be quite dark. Cool in pan 10 minutes; remove to wire rack and cool completely. Jay
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Post by Jay on Jul 18, 2003 20:50:03 GMT -6
Will have to make this one . Sure sound's yummy.Thank's for posting. Jay
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Post by Jay on Jul 17, 2003 20:00:43 GMT -6
Sorry,don't know how I got those ?? mark's on there Jay
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Post by Jay on Jul 17, 2003 19:58:54 GMT -6
Brownie Pie à La Mode Sink your teeth into this moist brownie pie topped with ice cream and hot fudge sauce, and you'll forget your own name! This smooth, sinfully-sweet dessert is the perfect treat for a hot summer day! Ingredients ? 1/2 cup sugar ? 2 tablespoons butter or margarine ? 2 tablespoons water ? 1-1/3 cups HERSHEY'S Semi-Sweet Chocolate Chips ? 2 eggs ? 2/3 cup all-purpose flour ? 1/4 teaspoon baking soda ? 1/4 teaspoon salt ? 1 teaspoon vanilla extract ? 3/4 cup chopped nuts (optional) ? FUDGE SAUCE (recipe follows, optional) ? Ice cream, any flavor Directions 1. Heat oven to 350°F. Grease 9-inch pie plate. 2. Combine sugar, butter and water in medium saucepan. Cook over medium heat, stirring occasionally, just until mixture boils. Remove from heat. Immediately add chocolate chips; stir until melted. Add eggs; beat with spoon until well blended. 3. Stir together flour, baking soda and salt; add to chocolate mixture, stirring until well blended. Stir in vanilla and nuts, if desired; pour into prepared pie plate. 4. Bake 25 to 30 minutes or until almost set. (Pie will not test done in center.) Cool. Prepare FUDGE SAUCE, if desired. Top pie with scoops of ice cream and prepared sauce. 8 to 10 servings. Fudge Sauce 1 cup HERSHEY'S Semi-Sweet Chocolate Chips 1/2 cup evaporated milk 1/4 cup sugar 1 tablespoon butter or margarine Combine all ingredients in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Using whisk, beat until chips are melted and mixture is smooth. About 1-1/2 cups sauce. CONVENTIONAL METHOD: Combine all ingredients in small saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Jay
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Post by Jay on Jul 17, 2003 19:53:44 GMT -6
PEACHY CARAMEL COBBLER *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* INGREDIENTS: 1 can sliced peaches, (29 ounces) 1/4 cup all-purpose flour 1/4 teaspoon salt 1 package refrigerated caramel-Danish rolls w/nuts 1/2 teaspoon grated lemon rind, optional 3/4 cup ginger ale 1 tablespoon butter or margarine DIRECTIONS: Drain peaches, reserving 1 cup syrup; set aside. Combine flour, salt, commercial nut mixture from refrigerated rolls, and lemon rind, if desired, in a heavy saucepan. Stir in ginger ale and reserved peach syrup. Cook over medium heat, stirring constantly, until smooth and thickened. Stir in butter and peaches; bring to a boil. Pour hot peach mixture into a lightly greased 8-inch square baking dish. Separate caramel rolls, and arrange on top of mixture. Bake at 375 degrees F for 18 to 23 minutes or until rolls are golden brown. Yield 8 servings. Jay
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Post by Jay on Jul 17, 2003 12:26:17 GMT -6
Peach Crisp
4 - 5 C. fresh or canned peaches, sliced 1/2 t. cinnamon 3 T. sugar 3 T. flour
1 cup flour 1 cup oats 1 cup brown sugar, packed 1 cup butter, cold
Preheat oven to 350 degrees F. Lightly grease 9 x 13 glass pan. Mix peaches, cinnamon, sugar and 2 T. flour. Add to pan.
Mix 1 C. flour, oats and brown sugar. Cut in butter. Sprinkle butter mixture over peaches. Bake uncovered for 45 minutes. Jay
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Post by Jay on Jul 17, 2003 12:22:00 GMT -6
Apple Kuchen 1 box yellow cake mix 1/2 C. butter 1 C. coconut 3 large apples, sliced thinly 1/2 C. sugar 1 t. cinnamon 1 egg 1 C. sour cream Crumble first 3 ingredients together. Press into 9x13 baking dish. Bake at 350 for 10 minutes. Slice apples over top. Mix cinnamon and sugar and sprinkle over apples. Beat egg into sour cream and dribble over apples. Return to oven for 25 minutes. Jay
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Post by Jay on Jul 10, 2003 11:53:24 GMT -6
Coffee Cake * 2 loaves frozen bread dough * 2 tablespoons milk * 1/2 cup margarine * 1 cup brown sugar * 1 box vanilla pudding mix (not instant) Allow bread dough to defrost in the refrigerator overnight. Grease two 8 or 9-inch round cake pans. Combine milk and margarine in saucepan. Heat until margarine melts. Stir in brown sugar and vanilla pudding mix. Divide mixture between two cake pans. Tear bread doughs into small pieces. Put in pans. Let rise for 2-1/2 to 3 hours. Bake for 30 minutes. Invert on serving plates. Jay
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Post by Jay on Jul 7, 2003 7:46:44 GMT -6
Peanut Butter Bars 1/2 cup butter or margarine, softened 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup creamy peanut butter 1 egg, beaten 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup quick-cooking oats 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (6 ounces) semisweet chocolate chips Icing 1 cup confectioners sugar 1/4 cup creamy peanut butter 1/4 cup milk Heat oven to 350 degrees. Grease a 13-by 9-inch baking dish and set aside. In a mixing bowl, cream butter, sugars and peanut butter. Add egg and vanilla; mix well. Combine flour oats, baking soda and salt; stir into creamed mixture. Spread into prepared pan. Sprinkle with chocolate chips. Bake for 20-25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients; drizzle over bars. Makes 3-4 dozen. Jay
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Post by Jay on Jul 6, 2003 12:52:28 GMT -6
Maple Sugar Cookies 1-1/4 Cups All-Purpose Flour 1/4 teas. Cream of Tartar 1/8 teas. Salt 1/4 lb. Soft Butter 1/2 teas. Vanilla Extract 1/2 teas. Maple Extract 1/2 Cup Sugar 1 Egg In bowl, sift together flour, cream of tartar, and salt. Using mixer, cream butter in another bowl, and then add vanilla and maple extracts. Beat until light and fluffy. Gradually add sugar; beat until well mixed. Add 1 egg; mix well. Slowly add dry ingredients. Form into a ball. Wrap and chill 1 hour. Before rolling out, dust dough and surface with flour. Roll out to 1/4-inch thickness. Cut out with cookie cutter. You can reroll the scraps. Bake on a non-stick pan at 350 degrees for 5 to 7 minutes. :-*Jay
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Post by Jay on Jul 5, 2003 10:02:43 GMT -6
LEMON COOKIES 3/4 c. oleo or butter 3/4 c. sugar 1 egg 1 t. lemon extract Cream together. Add: 2 c. flour 1/2 t. soda 1/2 t. salt 1/2 t. cream of tarter. Roll into balls and then roll the balls in sugar. Place on cookie sheet and press with fork. Bake 350 degrees for 10 minutes. Note: Do not overbake these, so they will stay soft. Jay
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Post by Jay on Jul 5, 2003 9:49:54 GMT -6
Lemon Flip Cake 1 tabl butter 2 tabl flour 3/4 c sugar 2 eggs, seperated 1/4 c fresh lemon juice 1 c milk cream butter, flour and sugar. Add beaten egg yolks, lemon juice and milk. Fold in stiffly beaten egg whites. bake in 8 inch ungreased dish set in a pan of water at 350 for 35 min. when cool, flip cake over onto a plate. The sauce is now on top. Haven't made this yet,but it sure sound's good. Enjoy Jay
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Post by Jay on Jul 4, 2003 20:51:55 GMT -6
APPLE OR PEAR CAKE 4 cup apples (or) pears - peeled-diced fine) 2 cups sugar 2 eggs 2 1/2 cup flour 1 cup pecans 2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 cup cooking oil Mix apples (or pears) and sugar. Let stand for 1/2-hour. Separate eggs. Beat yolks. Beat whites until STIFF. Fold yolks into whites. Fold in oil and let mixture set while you mix the dry ingredients. Pour egg mixture over apples and stir in dry ingredients. Add nuts. Bake in a greased Tube pan at 350-F.. Jay
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Post by Jay on Jul 4, 2003 20:50:24 GMT -6
OATMEAL CAKE
1-1/2 cup boiling water 1 cup Quick cook oats 1/2 cup Crisco 1 cup brown sugar 1 cup granulated sugar 2 eggs, well beaten 1-1/2 cup sifted flour 1 tsp. soda 1/2 tsp. salt
Por boiling water over oats and let set for for 20-minutes. Blend together Crisco and both sugars. Add eggs and sift flour, soda, salt and add to Crisco mixture. Mix well, and bake in a 13 x 9 x 1-1/2 inch greased pan. Bake for 25 minutes at 350-F. Icing: 3/4 cup brown sugar 1 stick margarine 1/3 cup evaporated milk 1 tsp. vanilla 1-1/2 cup flaked coconut 1/2 cup chopped pecans
Mix and pour on cake as soon as it is removed from the oven. Place under the broiler for a few seconds to toast the coconu
Jay
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Post by Jay on Jul 3, 2003 8:53:18 GMT -6
UGLY DUCKLING CAKE 1 pkg. yellow cake mix 1 cup coconut 1/4 cup oil 4 eggs 1/2 cup brown sugar 1 (16 oz.) can fruit thingytail with juice 1 pkg. lemon instant pudding mix 1/2 cup chopped nuts ICING: 1/2 cup sugar 1 1/3 cup coconut 1/2 cup butter 1/2 cup evaporated milk Blend all ingredients except brown sugar and nuts. Beat 4 minutes. Pour into greased and floured 9 x 13-inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes or until done. Cool in pan 15 minutes. Then combine butter, sugar and evaporated milk. Boil for 2 minutes and add coconut. Mix well. Pour over cake. Jay
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Post by Jay on Jul 2, 2003 10:48:24 GMT -6
Raisin Spice Cake * 2 cups raisins * 1 1/2 cups water * 1/2 cup shortening * 2 cups light brown sugar, firmly packed * 3 cups all-purpose flour * 1 1/2 teaspoons ground cinnamon * 1/2 teaspoon ground cloves * 1/2 teaspoon ground nutmeg * 1/2 teaspoon salt * 1 cup sour milk * 1 teaspoon baking soda * 3 eggs, beaten * confectioners' sugar In a saucepan, combine raisins and water. Cook until raisins are plump. Reserving 2/3 cup of cooking liquid, drain and set raisins aside. In a bowl, cream shortening and sugar. Combine flour, cinnamon, cloves, nutmeg, and salt; set aside. In a separate bowl, combine milk, soda, eggs, and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in the cooked raisins. Pour into a greased 13x9x2-inch baking pan. Bake at 350° for 35 to 40 minutes or until cake tests done. Cool raisin cake on a wire rack. Just before serving, sprinkle with confectioners sugar. Jay
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Post by Jay on Jun 30, 2003 7:56:54 GMT -6
APPLE CRUMB CAKE 1 box yellow cake mix 1 (20 oz.) can apple pie filling 1/2 cup flour 1/2 cup brown sugar 1/2 tsp. cinnamon 1/4 cups margarine or butter, softened 1/2 cup slivered almonds Prepare the cake mix as directed on box except substitute milk for the water (for consistency). Pour batter into greased and flour 9" x 13" pan. Drop pie filling by spoonsful evenly over batter. (Don't stir.) Combine flour, brown sugar, and cinnamon. Stir until blended. Cut in butter with fork until mixture is crumbly. Stir in almonds: sprinkle over batter and apples. Bake at 350 for 1 hour or until done. Cool and drizzle a Powdered Sugar Icing. Enjoy!!! Jay
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Post by Jay on Jun 30, 2003 7:42:46 GMT -6
Lemon Bliss 1 lemon cake mix 1 22 oz. can lemon pie filling 1 8 oz. Cool Whip Bake lemon cake as directed. Cool completely. Now is the fun part: Take a 2 quart clear glass bowl and make layers like a trifle. I just scooped out spoonfuls of the cake and dropped them in the bottom of my bowl. Then plop some spoonfuls of lemon filling around and in between the cake pieces. When you have covered the bottom of the bowl, spread a layer of Cool Whip over it. My bowl was deep enough to make three layers ending with Cool Whip on top. Then sprinkle some cake crumbs over the top for pretty. Refrigerate two hours. Enjoy. Jay
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