Lemon Strawberry Punch

 Empty into bowl:

3 cans (6 oz. each) frozen lemonade concentrate and water called for

Stir in:

1 package (10 oz.) strawberries, thawed.

Just before serving add:

1 quart ginger ale, chilled

1 small tray ice

Makes about one gallon

Orange Julius

(food storage recipes for recipes containing Powdered Milk)

Makes three 6-ounce servings

2 cups orange juice
2 tbsp. sugar
1/2 cup powdered milk
1/2 tsp. vanilla
1/2 cup crushed ice

Put all ingredients in blender and blend until ice is totally crushed.

Banana Slush

(from Grandparents McMullin)

Boil 5 minutes and cool:

  4 cups sugar

  6 cups water

Add:

  1 large can pineapple juice

  2 ½ cups orange juice (or can use 1 can frozen orange juice plus 3 cans water)

  ½ cup lemon juice (or juice of 2 lemons)

  5 (or more) crushed bananas (no lumps, your Grandmother McMullin used a blender)

Combine and FREEZE.

This makes quite a bit, so you may want to half the recipe.

Mix half slush with half 7-Up by scraping spoon across top of frozen slush and estimating that amount with same amount of 7-Up. 

Orange Jack ‘O Lantern Cookies

    

 ½ cup margarine

     1 cup sugar                                    1 tsp. orange food coloring

     1 egg                                                2 cups flour

     1 tsp. orange extract                        ½ tsp. baking powder

Cream together margarine and sugar. Add egg, extract, and food coloring. Blend together. Then

    add flour and baking powder. Then add flour and baking powder.

Roll out dough anduse pumpkin cookie cutters.

Bake at 350 degrees for 8-10 minutes.

Frost or decorate with chocolate chips for face.

Orange Jumbles

-my Aunt Dixie

Mix:            ½ cup shortening                        1 egg

                   1 cup sugar

Stir in:         ¾ cup buttermilk                        1 orange peel, grated

                   1 tsp. orange extract

Sift in:         2 cups flour                                    ½ tsp. salt

                   ½ tsp. baking soda                        ¼ tsp. cinnamon

Chill dough. When cold, drop rounded teaspoonfuls about 2” apart on greased sheet. Bake until set – but not brown, for 8-10 minutes at 400 degrees.

Lemon Drop Cookies

½ cup butter (or Smart Balance, but more watery)

1/ cup sugar

1 egg                                                                                   1 box Lemon Cake mix

2 cups flour                                                                        ½ cup oil

2 tsp. baking powder                                                          2 eggs

½ tsp. salt                                                                           ½ tsp. dried lemon peel (or fresh zest)

½ tsp. vanilla or Lemon flavoring

¼ cup milk

Cream butter together with sugar. Mix in remaining dry ingredients. Then add the moist ingredients and mix.

Roll cookie batter into balls, roll in sugar, and place on greased or Teflon-coated cookie sheets. Bake at 375 – 400 degrees, 8-12 minutes. Made 42, 2” cookies. If rolled in Splenda, it gives a nice “dusting” effect.

Lemon Rounds

3 dozen cookies.

(doesn’t make much, we usually double

served at ward R.S. “Freshen Up” activity, April 17, 2012)

½ cup Crisco                                             1 ½ cups all-purpose flour, sifted

¾ cup sugar                                                  1 teaspoon baking powder

1 egg                                                            ½ teaspoon salt

1 tablespoon lemon juice                             ½ cup lemon drops candy, finely crushed *

¼ teaspoon lemon rind, grated

Preheat oven to 350 degrees. Cream Crisco and sugar, add egg, lemon juice, and rind. Combine flour with baking powder, salt, and crushed candy. Add to creamed mixture. Mix at high speed until well blended. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for about 10 minutes or until edges just begin to brown. Cool slightly. Remove from baking sheets to cooling racks. Frost if desired.

* to crush candy in a somewhat humid climate, we use a Vita Mix and throw in a bit of cornstarch to keep the candy bits from sticking together.

Key Lime – Coconut Angel Cake

Betty Crocker Cookbook, 12 servings

1 pkg. 1-step white angel food cake mix                1 tsp. grated lime peel

1 ¼ cups cold water                                                1 container (8 oz.) froz. whipped topping, thawed,

1 can (14 oz.) sweetned condensed milk                              or 3 cups whipped cream

1/3 cup Key lime or reg. lime juice                        1 cup flaked coconut

1)  Move oven rack to lowest position (remove other racks). Heat oven 350 degrees.

2)  Beat cake mix and cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungresased angel food pan (tube), 10x4”. (do not use bundt cake pan or 9x3 ½” angel pan or batter will overflow).

3)  Bake 37 – 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down until cake is completely cool, about 2 hrs. (on glasses, or 3 evenly heightened items).

4)  Beat condensed milk, lime juice and lime peel in large bowl with wire wisk until smooth and thickened. Fold in whipped topping.

5)  Run knife around edges of cake; remove from pan. Split cake horizontally to make 3 layers. Fill each layer with about 2 cups lime mixture. Frost top and sides of cake with remaining lime mixture. Sprinkle with coconut. Store covered in refrigerator.

High Altitude – (3500 – 6500 feet) follow high altitude directions on box.

1 serving: calories 370 (calories from fat 60); fat 7 g (saturated 5g); cholesterol 15 mg; sodium 450 mg, carbohydrate 60 g (dietary fiber 1 g); protein 7g.

% daily value: vitamin A 2%, vitamin C 8%, calcium 12 %; iron 4%.

Orange Sauce

Mom - Marilyn Casper Copley

To serve over Angel Food cake pieces

Grated rind and juice of 2 oranges and ½ lemon.

Add ½ cup sugar and 2 beaten eggs.

Cook in double boiler till thick.

(can also add coconut, cherry, or other fruit)

When cool, add ½ pint cream, whipped.

Lemon Coconut Whip Cake

Aunt Barbara Davidson

Prepare and bake a:

   Lemon Cake Mix

Let cool for 15 minutes, poke holes in top of cake.

Prepare topping for cake:

   ½ cup sugar

   ½ cup milk

   ½ cup coconut

Boil one minute, pour over cake.

Top cake with:

   4 cups Cool Whip, mixed with ½ cup coconut

Fruit Pizza

Crust

Cream together:

   ½ cup margarine

   ¾ cup sugar

   1 egg

Add:

   1 ¾ cup flour

   ½ tsp. baking soda

   1 tsp. cream of tartar

Combine and pat into 14” pizza pan. Bake 350 degrees for 10 minutes. Cool.

Frosting

     8 oz. cream cheese

     ½ cup sugar

     1 tsp. vanilla

Cream together. Spread on cooled crust. Top with fruit in pretty pattern. Top with mixture of ½ cup pineapple juice and 1 tsp. cornstarch, cooked to thick.

Lemon Cheesecake

¼ cup unflavored gelatin

¼ cup hot water                                                Zest of 1 lemon, chopped fine

2 pounds cream cheese                                    2 cups milk

3 cups sugar                                                    1 cup plus 1 Tblspn. whole eggs

4 Tblspns. lemon juice                                    2 cups plus 1 Tblspn. whipping cream

Dissolve the gelatin in the hot water. Cream together cream cheese, sugar, lemon juice and zest until smooth. Add milk, eggs and dissolved gelatin and blend until smooth. Whip the cream. Fold into mixture. Pour into 9-inch springform pan and chill overnight. Place on serving dish and remove springform collar just before serving.

Luscious Lemon Bars

1 cup all-purpose flour

1/3 cup plus 1 Tblspn. confectioner’s sugar                     ¾ cup granulated sugar

½ cup butter or margarine                                                ½ cup thawed frozen bottled lemon juice

4 large eggs                                                                             from concentrate

Mix flour and 1/3 cup confectioner’s sugar in a medium-size bowl. Cut in butter until mixture resembles small peas. Mixture will be dry and crumbly. Press in bottom of un-greased 9-inch square baking pan. Bake in preheated 350 degree oven 15 minutes or until lightly golden. Meanwhile with electric mixer at high speed beat eggs in a medium-size bowl about 3 minutes until pale and thickened. Gradually add granulated sugar and continue beating 1 minutes longer or until mixture is thick. Stir in lemon juice. Pour into hot crust; bake 15 minutes or until golden and pick inserted in center comes out clean. Sprinkle with the remaining 1 Tblspn. confectioner’s sugar. Cool in pan on rack. Cut in 4 x 1-inch bars.

Makes 16.   Per bar: 149 cal, 3 g pro. 19 g car, 8 g fat, 81 mg chol with butter, 63 mg chol with margarine, 86 mg sod.

Lemon Bars

Mary Lou Merritt, Louisville Times Magazine,

Nov. 1982, Louisville, KY

3     2 cups flour                                           ½    1/3 cup frozen lemon juice

¾    ½ cup powdered sugar                        1 ½    1 Tblspn. grated orange rind

1½  1 cup margarine                                    3/8   ¼ cup flour

6     4 eggs                                                  1 ½   1 tsp. baking powder

3     2 cups sugar

Measure flour, powdered sugar, and margarine on the bottom of a 13x9 inch baking dish. Mix together until crumbly, then press into pan. Bake at 350 degrees for 20 minutes until lightly browned. Meanwhile, in a bowl, mix the remaining ingredients together. Pour over baked crust. Bake again at 350 degrees for 25-30 minutes. Recipe doubles easily. Makes 30 bars.

Lemon Fried Chicken over Rice

½ cup all-purpose flour                                    1/3 cup butter or margarine

salt and pepper to taste                                    2/3 cup lemon juice

4 whole chicken breasts, skinned,                      2 cups hot cooked rice
       boned, cut in 1-inch cubes

Combine flour, salt and pepper in a pie plate. Roll chicken cubes in flour mixture until coated. Melt butter or margarine in large skillet. Add coated chicken cubes. Stir constantly over medium-high heat until browned, about 3 to 5 minutes. Sprinkle lemon juice evenly over chicken. Stir until steam from lemon juice evaporates. Serve immediately with cooked rice. Serves 4

Valentine’s Day idea!: Arrange rice in heart shape before serving chicken over the rice.

North African Coriander Bread

(makes 3 medium or 2 large loaves)

2 c. milk

6  tablespoons butter

1/2 c. honey

7 c. bread or all purpose flour

2 pkgs yeast (2 1/4 tsp yeast in each package--I looked this up, since the yeast I use doesn't come in packages)

2 tsp salt

4 tsp ground coriander

1/4 tsp each ground ginger & cloves

1/2 tsp cinnamon

2 eggs

1 T. grated orange or lemon peel

You know the drill from here--heat the milk & soften the butter, add honey.  Stir together dry ingredients.  Beat it all up, knead it, let it rise until double in bulk.  Punch down, put in pans, let rise again and FINALLY,

bake in a preheated 375 degree oven for 35 minutes.

I've turned this recipe into rolls too.  Yummy either way.  

Submitted by: Yvonne Hamilton

3-2-1- Cake

Great for School Dorms!

                                          

These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!

                                

                                INGREDIENTS:

                                1 box Angel Food Cake Mix

                                1 box Cake Mix - Any Flavor

                                Makes 1 serving.

                                (Keep reading)

                                

                                DIRECTIONS:

                                In a zip-loc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, That's It!   You have your own instant individual little cake!

                                

                                KEEP remaining cake mixture stored in the zip-loc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.

                                Helpful Tips:

 This recipe is called 3, 2, 1 Cake because all you need to remember is:

                                "3 tablespoons mix,

                                2 tablespoons water,

                                1 minute in the microwave!"

                                TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!

                                

                                The best thing is, you open both cake mixes into a gallon storage bag, one that'zip locks' or 'self-seals', or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of mix is simple, put it on a shelf. No need to refrigerate, since the mix is dry.

                                

                                Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the eggs whites in it.

Submitted by: Diane Batschi