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Lemon Chess Squares
18-ounce package yellow cake mix
1 egg
1
⁄2 cup butter or margarine, melted
8-ounce package cream cheese,
room temperature
In a large mixing bowl combine dry cake mix, 1 egg, and butter. Mix until com-
bined at Speed 1. Pat into ungreased 9x13-inch pan. With same mixing bowl and
same beaters (not necessary to wash) beat cream cheese and sugar at Speed 2 until
smooth. Add eggs and extract; beat at Speed 3 until well blended. Pour cream
cheese mixture over top of cake in pan. Bake at 350°F for 45 to 50 minutes. Let cool
then cut into bars. Yield: About 36 bars.
Fluffy White Frosting
Not as sweet as traditional butter cream frosting.
3
⁄4 cup vegetable shortening
1-pound box confectioners sugar
1 teaspoon salt
Beat ingredients at Speed 4 for 3 minutes. Makes enough to frost two 9-inch round layers.
Ginger Cookie Bars
3
⁄4 cup vegetable shortening
1 cup sugar
1
⁄4 cup molasses
1 egg
1
⁄2 teaspoon vanilla
2 cups flour
In a mixing bowl, using beaters combine shortening, sugar, molasses, egg, and vanil-
la at Speed 2 until smooth. Add flour, baking soda, cinnamon, cloves, ginger, and
salt. Mix at Speed 2 until blended. Spread in an ungreased 15x10x1-inch baking
pan. Bake at 375ºF for 12 minutes or until lightly browned. Do not overbake. Cool
on a wire rack before cutting. Makes about 4 dozen bars.
Brown Sugar Butterscotch Cookies
1 cup butter, room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoon vanilla
In a large mixing bowl, using beaters cream butter and sugars at Speed 2. Add eggs
and vanilla and continue mixing. Add flour, salt, and baking soda and mix at Speed 3.
Add rice cereal and chips and mix on Speed 3. Drop by spoonfuls onto cookie sheet.
Bake at 350ºF for 12 to 15 minutes or until lightly browned. Makes 6 dozen.
1-pound box confectioners
sugar
2 eggs
1
⁄4
teaspoon lemon extract
1
⁄2 teaspoon vanilla extract
5 to 6 tablespoons milk
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon ground cinnamon
1
⁄2 teaspoon ground cloves
1
⁄2 teaspoon ground ginger
1
⁄2 teaspoon salt
2
1
⁄2 cups flour
1
⁄2 teaspoon salt
1 teaspoon baking soda
4 cups crispy rice cereal
2 cups butterscotch chips
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