Lemon Pudding Cake Cheat

This recipe calls for 2 Jello™ lemon pudding mixes and a Betty Crocker™ lemon cake mix and NO ramekins or water baths. For thee orginal "made-from'scratch" recipes check out LandO'Lakes and the story behind this retro dessert. Ingredients 1 box Betty Crocker™ Super Moist™ Lemon cake mix 1 cup water 1/3 cup vegetable oil 3 eggs 2 boxes lemon INSTANT pudding and pie filling mix (4-serving size each) 3 cups milk Whipped cream, if desired Directions 1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside. 2. In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan. 3. Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface. 4. Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator. Image Credit : Betty Crocker Also try this LEMON BREAD PUDDING from LandO'Lakes Thanks For Visiting

Chocolate Butter SPRITZ Cookies + Video

Powdered sugar instead of crystalized white sugar gives the cookie a melt-in-mouth texture. 

Shape this chocolate butter cookie dough into a variety of shapes for Christmas, birthdays or any other occasion.

Ingredients

1 cup (230g) Butter, softened
3/4 cup (90g) Powdered sugar
1 1/3 cups + 1 Tbsp. (175g) All-purpose flour
3 tablespoons (22g) Cocoa powder
1/4 cup (32g) Cornstarch
1/4 teaspoon Salt
1 teaspoon Vanilla extract

Directions
1. Preheat oven to 340˚F (170˚C). Line two baking sheeting with parchment paper.
2. Place butter, vanilla extract and powdered sugar in a large bowl, beat until incorporated, light and fluffy.
3. In a seperate bowl add the flour, cornstarch, and cocoa powder.
4. Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well combined. ** Chill Dough 30 minutes ** see step 5

5. Chilling Variations:
• Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.
• -For Piping shapped cookie, Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into 2-inch circles and then Refrigerate for 20-30 minutes.
• - If you want to use a cookie press to form cookies, it is not necessary to chill dough before forming cookies.

6. Bake, one pan at a time, for 7-9 minutes or until set. (Surface may crack slightly.) 

Allow to cool completely before storing or serving.

Adapted from: Land O Lakes® and TheCookingFoodie

Thanks For Visiting

Classic: Granny’s Cornbread

This easy 'cast iron skillet' cornbread recipe without sugar, is fantastic and yields VERY fluffy cornbread. Serve it with everything from chili, stews and taco soups During Lent this was a favorite with dark Karo corn syrup drizzled over it. Ingredients: 2 cups of cornmeal (yellow) 3 tablespoons flour 1 teaspoon baking powder 1 teaspoon soda 1 teaspoon salt 1 egg slightly beaten 2 cups buttermilk 2 tablespoons bacon drippings or vegetable oil Directions: Preheat oven to 400 degrees. Put the drippings or oil in a 9-cast iron or 10-inch cast iron skillet and place it in the oven for a few minutes until it’s sizzling. In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside. In a small bowl, whisk together egg and buttermilk. Pour into dry ingredients and mix well. Take cast iron skillet out of the oven, and pour batter into cast iron skillet. Bake for 20-25 minutes or until light brown on the top. Remove the cornbread from the oven and flip the cornbread over in the skillet, then continue baking another 5 minutes. Adapted from: BlessThisMess and CookingWithK Thanks For Visiting

Watergate Cake -w- Cover Up Icing

This moist 'chilled' cake uses pistachio pudding mix in BOTH the batter and frosting for delicious cake take on Watergate salad. The cake refridgerates overnight for best flavors so plan accordingly. The longer this cake sits in the fridge ; the better taste sensation. Since this was a southern cake. The original cake was made with pecans and ginger ale. NOTE: 1 cup chopped pecans, walnuts or pistachios are optional both in cake and frosting your choice if desired. INGREDIENTS: 1 (18.25 ounce) package white cake mix 3 eggs 1 cup vegetable oil 1 cup lemon-lime flavored carbonated beverage (or ginger ale) 3 (3 ounce) packages INSTANT pistachio pudding mix 2 cups frozen whipped topping, thawed DIRECTIONS: Step 1 - Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan. Step 2 - Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Chill Step 3 - While cake is baking, mix 2 box pistachio pudding, whipped topping. Cool completely overnight in the refridgerator before serving. TIP ** For extra fluffy frosting, first fold in 1 cup of whipped topping, then fold in the rest. This prevents the topping from deflating. Alternative Frosting 2 env dream whip 1 1/4 cups milk 1 pkg instant pistachio pudding Directions:Whip dream whip & milk until peaks. Gradually add the pudding & whip until light & fluffy – 2 min HISTORY: The way the story goes, it was one of two items that were introduce by the makers of Jell-O and were popular at the time the Watergate Scandal took place. Jell-O had introduced pistachio jello and pudding. A jello salad named orignally as 'Pistachio Pineapple Delight' and this pistachio cake were the brainchildren of the Jell-O test kitchens, apparently. Pistachio cake and pistachio salad quickly were renamed Watergate Cake etc..., because they were filled with nuts and covered in fluff, ostensibly like the Nixon administration had been. More Pistachio Recipes: Easy Pistachio English Toffee Ice Box Cake - easy no-bake ice box cake made with angel food cake, pudding and whipped topping Watergate Cookies - another great recipe for pistachio lovers White Chocolate-Orange-Pistachio Thumbprint Cookies Pistachio Cream Dessert - chocolate cake with chopped toasted almonds or pistachios, shaved chocolate, chocolate curls, toasted coconut or maraschino cherries on top Caramel Apple Salad an alternative to the watergate salad with apples, butterscotch pudding and cool whip Thanks For Visiting

Original Orange Slice Cookies

Sweet orange candies, coconut and oats come together in this chewy and nostalgic treat. You will cream together your sugars and butter and then add your dry ingredients. After that, you will fold in your coconut flakes, oats and orange slice bits. INGREDIENTS 1 lb. Orange Candy Slices (diced - 2 cups aprox.) 1-1/2 cups packed Brown Sugar 1/2 cup Shortening 1/2 tsp. Salt 2 large Eggs, room temperature 1 teaspoon Vanilla Extract 2 cups all-purpose Flour, (divided - see step #2) 1 tsp. Baking Soda 1/2 cup Flaked Coconut 1 cup Quick Oatmeal DIRECTIONS In a large mixing bowl, use a hand mixer to cream together Brown Sugar and Shortening and Salt. Add in Eggs, (one at a time, beating well after each addition) and Extract; set aside. In a seperate bowl, Sift together 1 1/2 cups *Flour, Baking Soda; set aside. Fold togeyther into cookie dough your creamed ingredients and dry ingredients together til smooth. Add diced Orange Candy Slices -w- Flour mixture, Oatmeal and Coconut Flakes. Mix together with your hands if desired. Chill Dough (15 mins-1/2 hour) Preheat oven at 325°-350° Roll into the size of a 1" walnut/golfball to form solid cookie dough ball. Place 2 in. apart on ungreased baking sheet lined with parchment paper as cookie will spread. Bake in the preheated oven for 10 to 12 minutes or until golden brown edges. NOTES ** Prep Candies: Cut each orange slice into 8 pieces. Roll pieces in 1/2 cup Flour; set aside. NOTE: *** To easily cut the orange candy slices, use scissors, rinsing the blades with cold water occasionally to reduce sticking.  ** To keep the cookie together while baking you MUST chill dough and form tight 1" balls rolled into the size of a golfball/walnut.  ** For softer chewy cookies bake at 325° for crispier cookie crunch bake at 350°  NOTE: This dough can be made in advance and stored in an airtight container in the freezer for 3 to 4 months. When you are ready to make the cookies, simply thaw the dough and follow baking instructions. Adapted from my CopyMethat collection at https://www.copymethat.com/r/R5DbrnY/orange-slice-cookies/ Photo credit StayAtHomeChef Thanks For Visiting

Tropical Carrot Cake -w-Pineapple

Carrot cake with a special tropical flair it gets from the pineapple, along with raisins, pecans and carrots. A teaspoon of lemon juice brightens the cream cheese in the frosting and this cake keeps well in the fridge. Ingredients: 3 large eggs 3/4 cup oil (OR 3/4 cup unsweetened applesauce) 3/4 cup milk 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/2 teaspoon salt 2 teaspoons vanilla extract 2 cups finely shredded carrots 1 cup raisins 1 can (8 ounces) crushed pineapple, undrained 1 cup chopped walnuts 1 cup sweetened shredded coconut FROSTING: 1 package (8 ounces) cream cheese, softened 3-3/4 cups confectioners' sugar 1/4 cup butter, softened 2 teaspoon vanilla extract DIRECTIONS: In a large bowl, beat eggs, oil and buttermilk.  Combine flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt; add to egg mixture and mix well.  Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well.  Pour into a greased 13-in. x 9-in. baking pan.  Bake at 350° for 45-50 minutes or until cake tests done. Cool. For frosting, beat all ingredients in a bowl until smooth. Frost cake. Also see Carrot Cake with Coconut Cream Cheese Frosting from SavorTheBest and  Mrs. Thompson's Carrot Cake Recipe from Taste of Home Thanks For Visiting