Creamy Lemon Fudge Recipe

This is a refreshing change from traditional chocolate fudge.

• 40 Servings
• Prep: 15 min. + chilling

Ingredients

• 1-1/2 teaspoons plus 1/2 cup butter, divided
• 1 package (4.3 ounces) cook-and-serve lemon pudding mix
• 1/2 cup cold 2% milk
• 3-3/4 cups confectioners' sugar
• 1 teaspoon lemon extract

Directions

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
• In a large heavy saucepan, combine the pudding mix, milk and remaining butter. Cook and stir over medium heat until thickened. Remove from the heat. Beat in confectioners' sugar and extract. Pour into prepared pan; refrigerate until set.
• Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 1-1/2 pounds.

Nutrition Facts: 1 serving (2 each) equals 78 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 41 mg sodium, 14 g carbohydrate, 0 fiber, trace protein.

LEMON POPPY SEED CAKE - IN MEMORY OF FANNIE JENSEN

Ingredients for cake
1 1/2 cups sugar
1 cup milk
2 cups self rising flour
4 egg whites keep 1 yolk
3/4 cup butter
3/4 cup Solo poppy seed paste

Ingredients for lemon filling
3/4 cup sugar
1/8 tsp salt

2 tablespoons cornstarch
1 slightly beaten egg yolk
3/4 cup water
3 tablespoons lemon juice
1 tsp grated lemon zest
1 tablespoon butter

Cake Instructions
Cream butter and sugar. Add milk and poppy seeds. Next add flour. In a separte pan beat egg whites until stiff adding 6 tablespoons of sugar from the 1 1/2 cups. Fold the egg whites into the cake batter. Bake in 3 prepared cake pans for 30 minutes or until a knife comes out cleanin a 350 degree oven.

Lemon filling instructions
While the cake cools prepare the lemon filling. First mix sugar, salt, and corn starch together, then add the rest of the lemon filling ingredients. Cook until thick stirring constantly. Allow the filling to cool, then place the filling between the layers of the cake.

While preparing your favorite butter cream frosting recipe add 1/2 tsp vanilla and 1 tablespoon lemon juice. Cover the cake with the frosting.

SUBMITTED BY : Paula Satterfield (In Honor of Her Mother)

PEANUT BUTTER PIE

Ingredients for pie
1 cup creamy peanut butter
8oz cream cheese - softened
1 cup sugar
1tbs real butter - softened
1tbs vanilla extract
1 cup heavy cream - whipped to stiffpoint
1 oreo cookie crust

Instructions
1. Combine and mix peanut butter, cream cheese, sugar, butter, and vanilla until well blended.
2. Fold whipped cream into peanut butter mixture gradually until completely blended.
3. Spread mixture into oreo crust and smoothout the top and garnish as desired.

SUBMITTED BY: Lauren Mitchell (Bellshire Hardware) also known as . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .(Sticky Buns and Guns)

ORANGE JUICE BUNDT CAKE

Ingredients for cake

1 box butter yellow cake mix
1 box instant vanilla pudding
4 eggs
1 tsp orange extract

1/2 cup oil
1 cup orange juice (IMPORTANT: Simply Orange brand)

Glaze Ingredients
1 cup sugar
1 stick butter
1/2 cup orange juice (IMPORTANT: Simply Orange brand)

Instructions
Preheat oven to 350 degrees. Combine and mix - cake mix, pudding, eggs, oil, orange extract and orange juice. Grease and flour bundt or tube pan. Add batter and bake about 45 minutes.

Glaze Instructions
Combine sugar, butter and orange juice. Cook 4 minutes (slight boil). Pour over cake while still in pan. Let cool and remove.

SUBMITTED BY : Brenda's Market - 5500 Clarksville Hwy

PUMPKIN SPICE CAKE

Ingredients for Cake:
2 - cups sugar
1 - (16 ounce) can pumpkin
1 - cup vegetable oil ( or apple sauce to reduce fat but not taste)
4 - eggs beaten
2 - cups all purpose flour
1 - tsp salt
1 - tsp baking soda
2 - tsps baking powder
2 - tsps ground cinnamon

1/2 - cup chopped pecans
1/2 - cup flaked coconut
frosting (recipe included)
1 - tsp pumpkin pie spice

Ingredients for Frosting:
1/2 - cup butter or margarine softened
1 - (8 ounce) package cream cheese softened
1 - (16 ounce) package powdered sugar
2 - tsps vanilla extract
1/2 - cup chopped pecans
1/2 - cup flaked coconut
1/2 - tsp pumpkin pie spice

Instructions for Cake:
Combine sugar,pumpkin, oil (or apple sauce), and eggs.
Beat 1 minute at medium speed of electric mixer.
Add all-purpose flour, 1 tsp salt, 1 tsp baking soda, 2 tsps baking powder,2 tsps ground cinnamon, and 1 tsp pumpkin pie spice.
Beat for 1 minute medium speed.
Stir in coconut and pecans.
Pour batter into 3 greased and floured 8-inch round cake pans.
Bake at 350 degrees for 25-30 minutes; or until cake tests done.
Cool in pans for 10 minutes; remove from pans and cool completely.
Spread frosting (see recipe) between layers and on top of cake.

Instructions for Frosting:
Combine butter and cream cheese.
Beat until light and fluffy.
Add 16 oz. powdered sugar, 2 tsps. vanilla, and 1/2 tsp pumpkin pie spice: mix well.
Stir in 1/2 cup chopped pecans and 1/2 cup flaked coconut.

SUBMITTED BY: Christine Satterfield

JAM CAKE

Ingredients :
1 Cup Butter
1 Cup Sugar
1 Cup Seedless Blackberry Jam
1 Cup Strawberry Preserves
1 Cup Fig Preserves
5 Large Eggs
3 Cups Flour (plain)
1 Cup Buttermilk
1 Tablespoon Soda
1 Tablespoon Cinnamon
1 Tablespoon Allspice
1 Cup Chopped Pecans or Walnuts

Instructions :
Cream butter and sugar.
Add jams.
Mix well.
Add 5 egg yolks and beat until smooth.
Stir baking soda into buttermilk.
Add flour and buttermilk to the egg mixture.
Add the spices and the nuts.
Mix well.
Fold in the stiffly beaten egg whites.
Pour into a tube cake pan that has been prepared with oil and flour.
I like to use Joy spray.
Bake in a preheated oven at 350 degrees for about 1 1\2 hours.
Cover top with foil when the top is brown so cake will not brown too much.
Stick a knife in the middle and if it comes out clean, the cake is done.

SUBMITTED BY: Paula Satterfield

SWEET POTATO PIE

Ingredients:
2 medium-size sweet potatoes (1 1/2 lb.)
1/2 (15-oz.) package refrigerated piecrusts
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup buttermilk
Toppings: whipped cream, mint sprigs

Instructions:
1. Bake potatoes at 400 degrees for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 450°.
2. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
3. Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 375 degrees.
4. Cut potatoes in half lengthwise. Scoop out pulp into a medium bowl; mash until smooth. Stir in butter and next 4 ingredients until well combined.
5. Whisk egg yolks until thick and pale. Add sugar, and whisk 1 1/2 minutes or until lemon-yellow color. Stir egg yolk mixture into sweet potato mixture until well blended. Add flour, 1 tsp. at a time, stirring until blended after each addition. Add buttermilk, and stir until combined.
6. Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.
7. Bake at 375 degrees for 35 to 40 minutes or until center is set. Let cool on a wire rack 1 1/2 hours or until completely cool. Serve at room temperature, or cover with plastic wrap, and chill 8 hours. Serve with desired toppings.

SUBMITTED BY: Class Friend