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

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.