Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Heat oven to 350\u00b0.
Mix 1 egg, butter and dry cake mix until crumbly; reserve 1 cup.
Pat remaining mixture lightly into ungreased 9 x 13-inch pan.
Bake until lightly browned, about 15 minutes.
Beat 2 eggs, sugar, baking powder, salt, lemon peel and lemon juice with rotary beater until light and foamy.
Pour over hot crust.
Sprinkle with reserved crumb mixture.
Bake about 15 minutes or until lightly browned.
Sprinkle with confectioners sugar, if desired.
Cool, cut into about 2 x 1 1/2-inch bars. Makes 32 bars.
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
ce with Betty Crocker cream cheese icing. Refrigerate.
Cut into bars when
s firm. Cut into small bars before serving. Refrigerate leftovers.
heese, milk and 1 tablespoon lemon peel with electric mixer on
Stir together the angel food cake mix and the can of lemon pie filling.
(Do not use a mixer.)
Pour into a greased pan.
If the pan is a jelly roll pan, bake at 350\u00b0 for 25 to 30 minutes or until golden brown.
If the pan is a 9 x 13-inch pan, bake at 350\u00b0 for 45 minutes or until golden brown.
Frost with your choice of canned frosting.
akes place granulated sugar and lemon zest into a medium saucepan
In a 9 x 13-inch pan, place one layer of graham crackers.
Mix pudding with milk.
Let thicken and add lemon jello; mix well. Fold in Cool Whip.
Spread 1/2 of mixture on crackers.
Layer more crackers, then pudding, ending with crackers.
Spread lemon frosting on crackers.
Refrigerate for 24 hours.
The longer it sets, the better it gets!
he eggs. Stir in the lemon zest and juice. When the
ombine the eggs, sugar, lemon zest and lemon juice. Add the flour
Ronald Regan enjoyed light desserts, often flavored with lemon, during his two terms in the oval office.
Lemon squares were served at the Arkansas Governor's mansion during the Clinton years.
Try this recipe for lemon bars made with Minute Maid lemon juice.
0 minutes).
Cool the lemon bars completely before slicing.
Sift
nd flour.
Stir in lemon zest, juice, milk and salt
Mix first 3 ingredients together. Pour into a greased jellyroll pan. Bake at 350 for 18-20 minutes.
While bars are baking make the cream cheese frosting. Mix the frosting ingredients together. Frost the bars once they are completely cooled.
ntil foamy. Beat in sugar, lemon juice, and salt until the
Cream together butter, confectioners sugar and flour. Spread evenly on ungreased cookie sheet. Bake at 350\u00b0 for 15 minutes. Beat eggs and mix with salt, sugar, lemon juice, lemon rind, flour and baking powder. Pour mixture over cooked pastry. Bake at 325\u00b0 for 30 minutes. Remove from oven and sprinkle with confectioners sugar. Cool for 15 minutes and cut into oblong finger-shaped. Keep lemon bars in fridge.
Use only Betty Crocker Potato Buds. Make only 1
Heat oven
to
350\u00b0.
Grease
and flour 13 x 9 x 2-inch pan. Mix gingerbread mix, applesauce, egg and water in medium bowl. Stir
vigorously
with
a fork about 2 minutes or until batter is uniform color and consistency.
Stir in raisins and nuts.
Spread in\tpan.
Bake 22 to 25 minutes or until wooden pick
inserted near
center
comes
out
clean.
Spread
with Browned Butter Glaze.
Cut
into
2
x 1-inch bars.
Makes 48 bars.
or moistness.
Adapted from Betty Crocker's Picture Cook Book, circa