#3427 - Green Easter Punch

(by Shirley McNevich)

1 jar green maraschino cherries (drained)
1 fresh lemon (more if you wish)
1 fresh lime (more if you wish)
46oz. Dole pineapple juice (cold)
1 - 2 liter ginger ale (cold)
2 quarts good quality lime sherbet

When ready to serve, use an ice cream scoop to scoop all of the lime sherbet into a large punch bowl. Slowly pour the cold pineapple juice and the cold ginger ale over the lime sherbet--stir. Slice the lemon and the lime--float the lemon and lime slices on top, as well as green marachino cherries. Optional: instead of draining the green maraschino cherries, you can also add the green marachino cherry juice but the flavor will be a bit sweeter.

#3369 - Glazed Lemon Poke Cake

(by Aunt Eileen [Knouse] Carter)

Batter: 1 box Duncan Hines yellow cake mix; 1 - 3oz. box lemon Jell-O gelatin; 3/4 cup water; 4 eggs; 3/4 cup canola oil

Glaze: 2 cups Domino's powdered sugar; juice of 2 lemons; 1 tsp. lemon zest

In a mixer add yellow cake mix, lemon Jell-O powder, water, eggs and canola oil--beat until mixed, then beat on medium speed for 4 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-38 minutes--test with a toothpick for doneness. While cake is baking, in a bowl add powdered sugar, lemon juice and lemon zest--stir until mixed. Taste--if you want more lemon flavor add more lemon zest and stir again. If too sour, add a little more powdered sugar and stir again. Remove cake from oven and use a large meat fork to poke holes all over the top of the warm cake. Spread the glaze all over the top of the cake so some of the glaze soaks down into the holes. Cool completely.

#2356 - Lemon Pound Cake

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Crisco shortening
5 eggs
3 cups white sugar
1 cup milk
3 cups flour
1 TBSP baking powder
1 TBSP vanilla
zest from 1 lemon
Glaze: juice from 1/2 of the lemon; 1/2 stick butter; 1 cup white sugar

In a mixer add 2 sticks butter, Crisco and 3 cups white sugar--beat. Add eggs--beat. Add milk--beat. Add baking powder, vanilla and lemon zest--beat. Slowly add flour--beat until mixed, then beat for 5 minutes. Pour batter into a greased tube cake pan. Bake at 350 degrees for 1 hour 15 minutes. Cool for 20 minutes, then loosen cake and invert on to a cake plate. In a saucepan over low heat add lemon juice, 1/2 stick butter and 1 cup white sugar--cook/stir for 10 minutes. Cool slightly, then drizzle lemon glaze mixture over the top of the cake.

#1858 - Lemon Icebox Cookies

(by Shirley McNevich)

3/4 cup softened butter
1 egg
1/2 tsp. baking soda
1/8 to 1/4 tsp. salt
1 or 2 lemons (room temperature)
1 cup white sugar
3 cups flour

In a mixer add butter and white sugar--beat. Add egg, salt and baking soda--beat. Cut and squeeze one lemon--squeeze juice into a measuring cup until you have 1/4 cup lemon juice (using second lemon if necessary)--add juice to batter in mixer and beat. Grate the lemon rind until you have 2 TBSP of lemon zest--add to batter in mixer and beat. Slowly add flour--beat. Divide the dough into two equal amounts, then roll each dough piece into a log. Wrap each log in Saran Wrap and refrigerate overnight. The next day, remove one log from the refrigerator and unwrap it. On a cutting board, use a sharp knife to slice the dough into 1/4" thick cookies. Place cookies on greased cookie sheets. Sprinkle some extra white sugar on the top of each cookie. Bake at 350 to 375 degrees for 10-12 minutes. Best to do a test cookie to determine baking time for your oven. Repeat with remaining cookie dough.

#1700 - Ricotta Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
4 TBSP softened butter
2 fresh lemons (room temperature)
1 1/4 cups white sugar
1/4 cup cornstarch
2 - 8oz. Philadelphia cream cheese (softened)
1 - 15oz. ricotta cheese (part skim)
4 eggs
2 cups half and half
2 tsp. vanilla

In a bowl add graham cracker crumbs and softened butter--stir. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 375 degrees for 10 minutes. Cool for 15 minutes and reset oven to 325 degrees. Use two lemons--squeeze 1/3 cup lemon juice and 2 tsp. zest (grated peel)--set aside. In a bowl add white sugar and cornstarch--stir with a spoon. In a mixer add cream cheese and ricotta cheese--beat for 5 minutes. Add cornstarch mixture--beat on low until mixed. Add eggs--beat. Add vanilla and half and half--beat. Add lemon juice and zest--beat. Pour the batter into the baked crust. Bake at 325 degrees for 1 hour. Turn oven off and let the cheesecake in the oven for 1 hour (do not open the oven door). Cool completely, then refrigerate overnight.

#1000 - Homemade Lemonade

(by Shirley McNevich)

2 cups white sugar
2 cups water + 7 or 8 cups water
2 cups fresh squeezed lemon juice (you'll need 12-16 lemons depending on their size)

Place lemons on your counter at least a few hours until they are room temperature. Cut and squeeze lemons using a juicer until you have 2 cups of lemon juice. In a saucepan over low heat add 2 cups water and 2 cups white sugar--stir and heat until all of the sugar has dissolved. Remove saucepan from heat and add lemon juice--stir well. Pour entire mixture into a gallon pitcher. Add 7 cups of cold water--stir. Add ice cubes--stir. Taste--if too strong, add 1 more cup of cold water. If too sweet, add a bit more lemon juice. If too tart, add a bit more white sugar. Refrigerate until very cold.

#725 - Scratch Lemon Cake

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 medium sized lemons
6 TBSP fresh lemon juice
2 tsp. vanilla
1 cup white sugar
2 sticks Parkay margarine (room temp.)
3 large eggs
Frosting: 1 medium sized lemon, 1/3 cup white sugar, 2 - 8oz. Philadelphia cream cheese (room temp.), 2 TBSP fresh lemon juice

Grease either an 8" springform pan OR line 2 - 8" round cake pans with wax paper. In a bowl add flour, baking powder and salt--stir and set aside. Cut 2 lemons in half--remove seeds, squeeze juice into a cup and save the peels. In a small bowl add the vanilla and 6 TBSP of the fresh squeezed lemon juice from the lemons--stir and set aside. Use a vegetable slicer to slice the leftover lemon peels and place pieces into a blender. Add 1 cup of white sugar to the lemon peel in the blender--chop on high until finely ground. In a mixer add the lemon peel/sugar mixture and Parkay--beat. Add eggs--beat. Add lemon juice/vanilla mixture--beat. Add flour mixture--beat until smooth. Pour batter into your choice of the cake pans. Bake at 350 degrees for 40 minutes (springform pan) or 30-35 minutes (2 - 8" cake pans)--test with a toothpick for doneness. Cool the cakes(s) about 20 minutes before removing from the pans. After cakes are completely cooled, frost: use the vegetable peeler to remove the peel from 1 lemon and put the peel pieces into a blender. Add the 1/3 cup white sugar to the lemon peel in the blender--turn on high and chop until lemon peel is finely ground. Add the 2 TBSP fresh lemon juice and the cream cheese to the lemon peel mixture in the blender--beat until smooth. Chill the frosting for 1 hour. Frost the cake(s). Keep refrigerated.

#192 - Apple Fritters

(by Mitzie [Shade] Williams - friend)

8 large macintosh or rome apples
4 eggs
1/2 tsp. salt
1 tsp. cinnamon
1 1/4 cups white sugar
1/4 cup fresh milk
2-3 cups flour (enough to make batter stiff)
1 lemon (the juice and the rind)
deep fryer

Peel, core and thinly slice apples. Beat eggs, sugar, salt, cinnamon and milk until blended. Add flour until batter is stiff. Add lemon juice and lemon rind (use a grater to get the lemon rind). Fold the apple slices into the batter. Drop by large spoonsful into 375 degree canola oil in the deep fryer. Fry until golden brown on both sides. Drain on paper towels and sprinkle powdered sugar on the to serve.

#184 - Pineapple Salad

(by Aunt Faye [Herman] Minier)

1 - 20oz. can Dole crushed pineapple
1 cup white sugar
the juice of 1 lemon
2 packs Knox gelatin
1 - 8oz. Philly cream cheese
1/4 cup Carnation milk
1 envelope Dream Whip

In a small saucepan, dissolve Knox gelatin in 1/4 cup cold water. Turn heat on low. Add crushed pineapple, sugar, and lemon juice. Stir and bring to a boil. Remove from stovetop and let cool completely. In a mixer, mix Dream Whip according to package directions. Add the cream cheese and Carnation milk to the Dream Whip and beat well. Remove from mixer and fold in the Knox/pineapple/sugar/lemon juice mixture using a spoon. Pour into a long dish and refrigerate overnight. Keep refrigerated.

#130 - Mock Graham Cracker Cheese Pie

(by Grace B. Rosenblum - friend)

14-16 graham crackers (put in plastic bag and crush with rolling pin)
1 stick melted butter
1 can Eagle brand condensed milk
4 eggs (separated)
Juice from 2 lemons and the rind of 1 lemon

Save about 1/4 cup of the crushed graham crackers for later. In a small bowl by hand, mix the rest of crushed graham crackers and the melted butter. Line a pie plate with the graham cracker/butter mixture. Beat the egg whites in a mixer until they are stiff. Set the egg whites aside. Beat the 4 egg yolks in the mixer. Add the condensed milk to the egg yolks, as well as the juice from 2 lemons and the rind of 1 lemon (use a peeler and scrape the outside of the lemon to remove the yellow rind). Blend well. With a spoon, fold in the 4 egg whites with the egg yolk/lemon juice/lemon rind/milk mix. Pour everything into the pie shell. Sprinkle the saved graham cracker crumbs over the top of the pie. Bake at 375 degrees for 15 minutes--make sure that the oven has been preheated before baking. Cool the pie and refrigerate. Keep refrigerated.