Lemon Pudding Cake

Preheat oven to 350.
Grease & Flour a 13" X 9 baking dish.

1 pkg Lemon Velvet Cake (Betty Crocker... not sure if they still make this!)
1 pkg Lemon Instant Pudding
4 eggs
3/4 cup water
Mix above ingredients 3 minutes at medium speed - do not under-beat.
Add 3/4 cup vegetable oil and Beat 3 minutes longer.
Pour into baking dish and bake 30 minutes.

As soon as cake is done. remove from oven and poke all over with holes using a two-tined meat fork
Mix together 1/2 cup fresh lemon juice with 2 cups sifted powdered sugar.
Pour syrup evenly over cake and smooth with the back of a spoon.

(From Mom's recipe box)

Rice Pudding

3-1/2 cups milk
1/2 cup sugar, divided
1 cinnamon stick
1/2 cup uncooked long-grain rice
(pre-cook rice in water 15 minutes, drain)
2 egg yolks
1/2 cup heavy cream
1 tsp vanilla

Heat milk, 1/4 cup sugar, & cinnamon stick in a saucepan, just to a boil.
Stir in pre-cooked rice; Reduce heat to low, cover & simmer 40 minutes,
In a bowl, whisk together egg yolks, cream, 1/4 cup sugar, and vanilla.
Stir into rice mixture.
Bring to a boil and cook while stirring constantly, 2 minutes.
4 servings

(From Mom's recipe box.  My dad loved rice pudding!)

Five Threes Slush Punch

3 cups sugar
3 pints water
3 bananas, mashed
juice of 3 lemons (1/2 - 3/4 cup)
juice of 3 oranges (1 - 1 1/2 cups)
1 small can crushed pineapple

Make a simple syrup of the sugar and water by stirring together until sugar is dissolved.
Add other ingredients.
Freeze.
Thaw to a slushy stage; Serve.

(From Mom's recipe box:  Her own.  One of her favorite recipes)

Apple Crisp

For the topping:
1/2 cup flour
1/2 cup oatmeal
1/2 cup brown sugar
1/8 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1/4 cup butter
Mix and blend together as for pie crust until well blended.

For the filling:
4 cups peeled, sliced apples
1/3 cup sugar
1/2 tsp cinnamon
2 TBS butter
Mix filling ingredients together and place in buttered baking dish.
Sprinkle topping over apples.
Bake at 350 for 45 minutes.
Serve with cream or ice cream

(From Mom's recipe box:  Eleanor Bartholomew)

Pinwheel Cookies

1/2 cup margarine

1/2 cup granulated sugar

1/2 brown sugar

1 egg, beaten

1/2 cup creamy peanut butter

1-1/4 cups flour

1/2 tsp. salt

1/2 tsp. soda

1/2 tsp. baking soda

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1 12-oz pkg. chocolate chips, melted

Mix together dry ingredients.

Add other ingredients; Mix well.

Roll out dough and spread with melted chocolate chips.

Roll up, wrap, and chill.

Cut into slices and bake at 375 until slightly browned.

(from Mom's recipe box: Pat Anderson)

Homemade Hawaiian Rolls or Loaf

6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice at room temperature
3/4 cup sugar
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup (8 tablespoons) butter, melted

1. In a small bowl, beat the 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.
2. Measure 3 cups flour into a large bowl. Stir in egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
3. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a little extra flour, just a tablespoon or so at a time. Cover bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
4. Remove dough from the bowl and knead in an additional ½ cup of flour.  knead 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, or loaf. Place in buttered pans. Cover and put in warm place to rise for an additional hour, or until the dough doubles in size.
5. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm..

FRESH ORANGE MUFFINS

INGREDIENTS

For the muffins: 
1 cup milk 
½ cup freshly squeezed orange juice 
½ cup sour cream 
2 large eggs 
2 sticks butter, melted 
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange

For the glaze:

¼ cup freshly squeezed orange juice
1½ cups powdered sugar
2 tsp. orange zest

DIRECTIONS

• Preheat the oven to 350˚ F.  Line about 20 wells of a muffin pan (or pans) with paper liners.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula. (Liquid ingredients may appear curdled, and batter will become quite thick).
• Divide the batter evenly between the prepared muffin cups.  (I used an ice-cream scoop).  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes.
• To make the glaze, combine orange juice, confectioners’ sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  While they are still warm Gently dip the top of each muffin in the glaze, allowing some of the excess to drip off. Transfer to a wire rack placed over a baking sheet; allow glaze to set before serving.