Mandarin Orange Cake
1 box butter flavor cake mix
1/2 cup vegetable oil
1 can mandarin oranges with juice
Lemon Icebox Pie
1 graham cracker pie crust
1 can sweet condensed milk
3 eggs, separated
3 lemons (or 6 TB reconstituted lemon juice)
1 (8-oz.) container of cream cheese
cream of tartar
6 teaspoons sugar
Blend cream cheese until fluffy. Add egg yolks, milk, and lemon juice. Pour into crust. Beat egg whites, add a little cream of
tartar and 6 tablespoons of sugar. Add to pie. Bake in 350°-375° oven until golden brown (approx. 10-15 minutes). Cool and
store in refrigerator for at least 4-6 hours before serving.
(Could also leave off meringue and bake at 300 degrees for approx. 30 minutes, then cool and store in refrigerator).
Some of our favorite dessert recipes
Lemon Icebox Pie, Lemon Coconut Bars, Hummingbird Muffins, Mandarin Orange Cake, and Sock-it-to-Me Cake
Mix pudding, pineapple with the juice and Cool Whip together, about 2 minutes. Chill until cake cools. Then frost cooled cake
with topping mixture. Garnish the top with 1 can of mandarin oranges. Store cake in the refrigerator.
Or: Use this frosting: 1 (3 3/4 oz.) pkg. instant vanilla pudding mix 1 (12 oz.) carton thawed whipped topping 1 cup coconut
(flaked). Make frosting by mixing together the pineapple with juice and instant pudding until thick. Fold in whipped topping and
coconut. When cake is cool, spread frosting between layers and top and sides of cake. Garnish with additional mandarin orange
segments if desired. Keep cake refrigerated.
1 package butter cake mix - (18.25 ounces)
1 cup sour cream
1/2 cup vegetable oil
1/4 cup white sugar
1/4 cup water
1 cup chopped pecans
2 tablespoons brown sugar
2 tablespoons ground cinnamon
1 cup confectioners' sugar
2 tablespoons milk
Preheat oven to 375 degrees. Grease and flour one 10-inch tube pan (Bundt pan). In large bowl, blend together cake mix,
sour cream, oil, 1/4 cup white sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter into
prepared tube pan. Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining
batter evenly over filling mixture. Bake at 375 degrees F for 45-55 minutes until the cake springs back when touched
lightly. Cool right-side-up in pan about 25 minutes. Mix together confectioners' sugar and milk. Remove cake from pan
and drizzle with glaze.
Lemon Coconut Bars
1 1/2 cup all-purpose flour
1/3 cup confectioners' sugar
7 tablespoons lemon juice
3/4 cup butter, room temperature
1 cup flaked coconut
(or up to 2 1/2 cups, based on preference)
1 can (14 ounces) sweetened condensed milk
In a mixing bowl, combine flour, confectioners' sugar, and 1 tablespoon lemon juice. Cut in butter with a pastry
blender, until mixture resembles coarse meal. Press mixture into an ungreased 13x9x2-inch pan to make a
crust. Bake at 350° for 15 minutes.
Sprinkle coconut over the baked layer; set aside. Combined condensed milk and 6 tablespoons lemon juice.
Drizzle evenly over the coconut. Sprinkle walnuts or pecans over the top, pressing down lightly. Bake at 350°
for 20 minutes. Cool on a rack and cut into squares to serve. Makes about 3 dozen.
Lemon Icebox Pie (another version)
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 lemons, juiced (or 6 TB reconstituted lemon juice)
1 teaspoon lemon zest
In a medium mixing bowl, beat cream cheese until fluffy. Be sure to blend the cream cheese well
before adding lemon juice or it will curdle. Add condensed milk, lemon juice, and lemon rind.
Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with
whipped cream and mint leaves if desired.
(Makes 24 mini muffins or 12 medium)
3 cups all purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed bananas (about 3 ripe bananas)
1 cup chopped walnuts (or pecans)
1 8-ounce can crushed pineapple with juice
Preheat the oven to 350 degrees.
In a large mixing bowl, sift together the flour, sugar, baking soda, salt and cinnamon.
Whisk the oil, eggs and vanilla in a small bowl. Add to the dry ingredients with bananas, walnuts and pineapple. Stir well.
Spray muffin tins with non-stick spray or fill with paper liners.
Using 2 small spoons, divide the mixture equally between the muffin cups and bake for approx. 20-25 minutes or until
golden brown. Cool muffins for 5 minutes before turning out onto a wire rack. Shown with cream cheese frosting.
Mix cake mix with oil, eggs and juice from mandarin oranges.
Beat well for 2 minutes. Then add mandarin oranges softly, mix
into cake batter. Pour into 2 round greased cake pans or a 9x13
inch pan. Bake for 25 minutes at 375 degrees or until done.
3 oz. pkg. vanilla pudding mix
1 can crushed pineapple with juice
8 oz. container Cool Whip
1 can mandarin oranges