Lemon Blossoms

(Recipe from Paula's Home Cooking)

Ingredients

• 18 1/2-ounce package yellow cake mix
• 3 1/2-ounce package instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil

Glaze:

• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• 1 lemon, zested
• 3 tablespoons vegetable oil
• 3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Grandma Hintz's Texas Sheet Cake

Cake

2 cups flour
2 cups sugar
1/2 tsp salt
2 cubes butter
1 cup water
4 tbsp cocoa
1/2 cup sour cream
2 eggs
1 tsp baking soda

In a large bowl/mixer, put sugar, flour and salt. In a heavy pot bring butter, water and cocoa to a boil.  (I use a 4 cup measuring cup in the microwave)
Take the cocoa mixture from the heat as soon as it boils and immediately add to the dry ingredients.  Next add in the sour cream, eggs and baking soda.  Mix well after adding each ingredient. The batter will be thin. Bake in a foil lined, greased large cookie pan with high sides @ 375 degrees for 20-25 minutes. Frost immediately.

Frosting

1 cup chopped nuts
2 cubes butter
1 tsp vanilla
(1/3 cup) 6 tbs evaporated milk
4 tbs cocoa
3 cups powdered sugar

Boil milk, butter & cocoa in heavy pot (again, I use the microwave) until bubbling.  Add the remaining ingredients. Spread over the cake immediately.

Linda's Pie Crust

2 2/3 c. flour
1 tsp. salt (unleveled)
1 c. shortening (I add a spponful extra)

 Mix until crumbly, approx. the size of peas. Do not over mix, this is what helps make the crust flakey.

7-8 tbs. water

Add water until there is no cracking in the dough.  Use as desired.

Linda's Sugar Cookies

3/4 c. soft butter
1 c. sugar
2 eggs
1/2 tsp. vanilla or lemon (I use vanilla)

Mix thoroughly.

3 c. flour
1 tsp. baking powder
1 tsp. salt (don't leve)

Sift together then combine all ingredients.
Chill for at least 1 hr.  Roll out between 1/8 and 1/4 inches thick.  Cut into desired shapes.  Place on an ungreased cookie sheet (sprinkle with sugar if you are not planning on frosting them) and bake at 400 degrees for 6-8 minutes. 

Heather's Pumpkin Squares

2 cups sugar
4 eggs
1 cup oil
2 cups pumpkin (about 1/2 of a 29 oz can)
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
6 oz mini chocolate chips
     (Either)
2 tsp cinnamon
1/2 tsp cloves
1/2 nutmeg
1/2 tsp allspice
    (Or)
1 tsp cinnamon
1 tsp pumpkin pie spice

Mix all ingredients together and bake on a cookie sheet (with at least 1 inch sides) or a jelly roll pan @ 350 degrees for 25-30 minutes.

Frositng:
3/4 cup softened butter
1 tbs milk
3 oz softened cream cheese
3 cups powdered sugar
1 tsp vanilla

Cream together and spread on cooled bars.

Indoor S'mores

(From Golden Grahams)

Ingredients:

Yield:

16-20

bars

Units: US | Metric

• 8 cups Golden Grahams cereal
• 6 cups miniature marshmallows
• 1 1/2 cups chocolate chips
• 5 tablespoons butter, cut in pieces
• 1/4 cup light corn syrup (optional)
• 1 teaspoon vanilla

Directions:

1. Grease 9x13 pan.
2. Pour cereal into large bowl.
3. Heat 5 cups marshmallows, chips, butter and corn syrup in medium saucepan over low heat.
4. Stir constantly until smooth.
5. Remove from heat and stir in vanilla.
6. Pour mixture over cereal; stir until coated.
7. Stir in remaining marshmallows.
8. Press into pan.
9. Refrigerate for 1 hour until firm.
10. Cut into bars.

Butternut Squash Soup

adapted from allrecipes.com

Ingredients

• 4 tablespoons butter
• 1-2 tsp powdered onion
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste
• dash of cinnamon
• dash of chili powder
• clove of garlic

Directions

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. 
3.  Top with sour cream or bacon bits.

Nutritional Information

Amount Per Serving  Calories: 305 | Total Fat: 6.8g | Cholesterol: 21mg