Iced Lemon Pound Cake

Starbuck’s Iced Lemon Pound Cake Copycat Recipe

1 box yellow cake mix
4.3 ounce cook and serve Lemon OR 3.4 ounce instant Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
Icing:
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice
1. Preheat oven to 350 degrees F. and spray 2 loaf pans (9×5) generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared 9×5 loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes after they are completely cooled, and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.
Makes about 24 slices
Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.

Original site: http://picky-palate.com/2012/03/22/starbucks-iced-lemon-pound-cake-copycat-recipe/

REESE'S Chewy Chocolate Cookies Recipe

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Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened

• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa

Directions

1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

HIGH ALTITUDE DIRECTIONS:

-- Increase flour to 2 cups plus 2 tablespoons.

-- Decrease baking soda to 3/4 teaspoon.

-- Decrease sugar to 1-2/3 cups.

-- Add 2 teaspoons water with flour mixture.

-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.

Here is the link to the recipe:https://www.hersheys.com/recipes/recipe-details.aspx?id=5366

Banana Bread

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Recipe from allrecipes.com

Original recipe makes 1 loaf Change Servings

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter

• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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• PREP 15 mins
• COOK 1 hr 5 mins
• READY IN 1 hr 20 mins