#3715 - Box Mix Pound Cake

(by Shirley McNevich)

(this recipe is for Dec. 24th)

1/2 cup softened butter
1 cup white sugar
3 eggs
1 tsp. vanilla
1 tsp. lemon extract
2/3 cup water
1 - 8oz. Breakstone's sour cream
1 box Duncan Hines yellow cake mix
1 cup flour

In a mixer add butter and white sugar--beat. Add eggs, vanilla and lemon extract--beat. Add water and sour cream--beat. Slowly add cake mix powder--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" bundt cake pan. Bake at 350 degrees 60-80 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely, then dust with powdered sugar or glaze as desired.

#3536 - Lemony Lemon Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix OR Duncan Hines lemon cake mix1 - 3oz. box lemon Jell-O
3/4 cup canola oil
4 eggs
3/4 cup water
1/4 tsp. lemon extract
1 cup Domino's powdered sugar
4 TBSP lemon juice

In a mixer add cake mix, Jell-O powder, canola oil, eggs, water and lemon extract--beat on low until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake according to the yellow box cake directions--test with a toothpick for doneness. Cool completely. In a bowl add powdered sugar and lemon juice--stir to mix. Drizzle the glaze mixture all over the top of the cooled cake.

#3219 - Lemon Lime Squares

(by Shirley McNevich)

Crust: 1 cup flour; 1 stick butter; 1/4 tsp. salt; 1/2 tsp. ginger; 1/3 cup Domino's powdered sugar

Batter: 2 tsp. lemon extract; 1/2 cup fresh squeezed lime juice; 3 beaten eggs; 1/2 tsp. baking powder; 2 TBSP flour; 1 1/4 cups white sugar; a few drops of green food coloring

In a bowl add 1 cup flour, powdered sugar, ginger and salt--stir to mix. Cut the butter into pieces and add to the flour mixture--mix with a pastry blender to make crumbs. Press the crumb mixture into a greased 9" square cake pan. Bake at 350 degrees for 15-17 minutes or until lightly browned. Filling: in a bowl add white sugar, 2 TBSP flour and baking powder--stir to mix. Add lime juice, beaten eggs, lemon extract and food coloring--beat with a whisk until smooth. Pour the filling mixture over the warm crust. Bake at 350 degrees for 20-25 minutes or until filling is set. Cool completely. Cut into squares. Optional: dust the whole top with powdered sugar before cutting.

#2876 - Lemony Bars

(by Shirley McNevich)

Crust: 1 cup flour; 1/3 cup softened butter; 1/4 cup Domino's powdered sugar
Filling: 1 cup white sugar; 2 eggs; 2 TBSP flour; 2 TBSP lemon juice; 1/2 tsp. lemon extract; 1/2 tsp. baking powder; 1/4 tsp. salt
Topping: Domino's powdered sugar for sprinkling

Crust: in a bowl add 1 cup flour, softened butter and 1/4 cup powdered sugar--mix with a pastry blender to make crumbs. Press the mixture into a greased 8 x 8 cake pan. Bake at 375 degrees for 15 minutes. While the crust is baking, in a mixer add white sugar and eggs--beat. Add 2 TBSP flour, lemon juice, lemon extract, baking powder and salt--beat until frothy. Pour the filling mixture over the hot baked crust. Return to oven and bake at 375 degrees for 18-20 minutes or until lightly browned. Cool completely. Dust the whole top with powdered sugar before cutting into bars or squares.

#1912 - Lemon Fudge

(by Shirley McNevich)

1 tsp. lemon extract
3 3/4 cups Domino's powdered sugar
1/2 cup milk
1 large box (4.3oz.) Jell-O lemon pudding mix (NOT INSTANT)
1/2 cup butter

In a saucepan over medium heat add milk, butter and lemon pudding mix--cook/stir until mixture gets very thick (if you don't cook the mixture long enough, your fudge will not set). Remove from heat--add powdered sugar and lemon extract--stir with a spoon until well mixed. Line a fudge pan with foil--pour the mixture into the fudge pan. Cool to room temperature, then refrigerate overnight. After fudge is hard, dump the pan upside down on to a cutting board--peel the foil off of the fudge and discard. Cut into squares.

#1861 - Fresh Raspberry Muffins

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 TBSP baking powder
1/2 tsp. salt
2 beaten eggs
1 cup light cream
1/2 cup canola oil
1 tsp. lemon extract
1 1/2 cups fresh red raspberries (washed and drained)

In a bowl add flour, white sugar, baking powder and salt--stir. Add beaten eggs, light cream, canola oil and lemon extract--stir just until mixed. Add raspberries--stir just until mixed. Line muffin tins with cupcake liners--fill each 2/3 full with the batter. Bake at 375 degrees for 18-20 minutes. You can substitute blueberries for the red raspberries in this recipe.

#1502 - Carrot Cookies

(by Shirley McNevich)

1 cup cooked/mashed carrots
1 cup Crisco shortening
3/4 cup white sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1/2 tsp. lemon extract
Glaze: 1 cup Domino's powdered sugar; 1 tsp. grated orange rind (zest); orange juice

In a mixer add shortening and white sugar--beat. Add egg--beat. Add cooked/mashed carrots--beat. Add vanilla, salt, lemon extract and baking powder--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until browned. Glaze--in a bowl add powdered sugar, orange zest and enough orange juice to make a glaze consistency--stir. If too thick add a little more orange juice. If too thin add a little more powdered sugar. Frost the cookies while they are still warm.

#1458 - Lemon Buttercream Cake

(by Shirley McNevich)

1/2 cup softened butter
1 1/2 cups white sugar
1 cup milk
1 tsp. lemon extract
2 1/4 cups flour
2 1/2 tsp. baking powder
3 egg whites

In a mixer add egg whites--beat until stiff, then set aside. In a mixer add softened butter and white sugar--beat. Add lemon extract--beat. Add baking powder--beat. Slowly add milk--beat. Slowly add flour--beat well. Remove bowl from mixer--add beaten egg whites to the batter and stir with a spoon. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.

#1140 - Italian Sprinkle Cookies

(by Rachel Guarini - friend)

6 eggs
5 cups flour
2 cups Domino's powdered sugar
2 TBSP + 1 1/2 tsp. baking powder
1 cup shortening (melted)
1 TBSP almond extract
1 1/2 tsp. lemon extract
Glaze: 1/2 cup warm milk; 1 tsp. almond extract; 1 tsp. vanilla; 1 - 1lb. box Domino's powdered sugar; colored sprinkles.

In a mixer add eggs--beat 5 minutes on high speed until foamy--set aside. In a large bowl add flour, 2 cups powdered sugar, and baking soda--stir until mixed. Add melted shortening, almond extract, and lemon extract to the flour mixture--stir until mixed. Add beaten eggs to the dough mixture--stir into a stiff dough. Roll dough into 1" dough balls. Place dough balls on to ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes (the tops of the cookies will not be browned, but the bottoms should be browned slightly). Remove cookies from cookie sheets and GLAZE IMMEDIATELY. Glaze: in a bowl add milk, almond extract and vanilla--stir. Add 1lb. powdered sugar--beat with a whisk until mixed and smooth. Dip hot cookies entirely into the glaze mixture using a slotted spoon--place glazed cookies on wire racks with paper towels underneath so they can drain, then sprinkle cookies with colored sprinkles. Let the cookies dry for 24 hours before storing them.

#509 - Raisin Pie

(by Phyllis [Neff] Moyer - friend)

2 - 9" unbaked pie crust doughs
2 cups Sunmaid raisins
1 cup white sugar
2 cups water
1/2 tsp. salt
2 TBSP butter
3 TBSP lemon juice
1 tsp. lemon extract
2 TBSP cornstarch
3 TBSP water

In a saucepan add raisins, white sugar, water, salt, butter, lemon juice, and lemon extract--stir and bring to a boil, then boil for 5 minutes--do NOT drain. While raisins are cooking use a cup to dissolve cornstarch in 3 TBSP cold water--stir until dissolved. Add the cornstarch mixture to the raisin mixture on the stovetop after the raisins have cooked for the 5 minutes--stir and cook 3 minutes longer. Spray pie plate with Pam, place pie dough in pie plate, spray inside of pie dough with Pam, and pour raisin mixture into the pie dough. Place second pie dough on top and seal (pinch the two crusts all the way around--if you didn't spray with Pam, you will need to use water to seal the edges). Flute the edges of the top pie dough. Bake at 425 degrees for 25 minutes.