br>To make the sponge cake, beat egg yolks, sugar and
Mix cake according to directions, using the
Mix the two well and let stand. (Reserve 1 cup of milk and lemon juice mixture.) When cake has completely cooled ice the top of each cake layer with rest of mixture. Mix 8 oz. cool whip with the reserved mixture and ice sides and top of cake.
Bake cake mix in 5 layers or in 2 layers and split into 4 layers.
While cake is baking mix condensed milk and lemon juice. Put into refrigerator to cool.
When cake layers are done and cooled, spread condensed milk mixture between layers, reserving 1/2 c. mixture.
Mix reserved mixture with cool whip.
Spread on top and sides of cake.
Store in refrigerator.
inch) round cake pans.
Prepare cake by mixing together eggs
ans.
While cake is baking let the ice cream soften a
3 inch pan.
Mix lemon gelatin with 1 cup boiling
bout five minutes.
Add lemon juice and butter and fold
owl, combine sweetened condensed milk, lemon juice and rind.
Blend
Prepare whipped cream flavor with 1 Tbsp. sugar and 1 teaspoon vanilla.
Take cookies and layer with whipped cream and lay stacks horizontally on a dinner size plate about 3 rows wide. Frost with remaining whipped cream.
Refrigerate at least 4 hours before serving to allow cookies to soften.
Slice on the diagonal. Before we had electricity our foods were kept cold in ice boxes which were metal covered boxes with places to store blocks of ice which we bought from a man who delivered the blocks to the house.
Soften lemon ice slightly.
Beat in lemon rind and Strega liqueur.
Chill.
Cut lemons in half.
Discard seeds.
With a melon baller, cut scoops or balls from melons and replace them in the melons.
Top with generous portions of lemon ice.
Mix juices, tea, sugar and water and chill 12 hours.
Add ginger ale just before serving over lemon ice.
Sprinkle with lemon rind.
Take 1 lemon angel food cake and slice into four layers.
Mix lemon pudding and lemon yogurt; spread between layers.
Frost with Cool Whip.
Refrigerate until ready to serve.
Preheat oven to 350\u00b0.
Put box cake mix in a large bowl and add eggs and oil.
Mix well until the batter shows no lumps. Using teaspoon, drop batter about 2 inches apart on an ungreased cookie sheet.
Bake for 8 to 10 minutes.
Be sure to let them cool before serving with a cold glass of milk.
To make these cookies extra special, you can add some raisins, nuts, or chocolate chips. Simply delicious!
s golden brown and the cake pulls away from the side
f prepared pan.
Arrange lemon slices, cut-side down, on
>Blend cake mix with egg whites, water and lemon extract.
antities given on the box of the cake mix). Stir together until
Mix water, egg whites and cake mix in a large bowl
Bake this cake in an oblong cake pan as directed on package. Cook the lemon pie filling as directed on the box, only add 1/2 cup more sugar and the can of crushed pineapple, including the juice, stirring constantly until thick.
Remove from heat and add the coconut.
Cover the entire cake with this topping; refrigerate until cold.
This topping also makes a good dessert and makes enough to keep a bowl for yourself.
Enjoy!!