Celebrities Favorite's Weird Candy Trivia. Growing Candy.
One of my favorite desserts are the vast array of lemon cakes. These recipes were found in tin recipe boxes. You may remember them. They usually sat atop of your mother's or grandmother's stove, refridgerator, kitchen counter or tucked away in an old metal cabnet.
Lemon has a wonderful way of bursting with flavor the second you take a bite.
I have a whole page of cake recipes from the 1950's or there abouts. You won't want to miss the chocolate cake. I found a ton of fruit cake recipes, the ever so sweet strawberry and other shortakes, and everyone's fave the old fashion carrot cake.
It didn't stop there, if you love vintage cake recipes, you will want to check out the decadent section on cheese cakes, plus coffee cake recipes and last we have a section on vintage frosting recipes. Enjoy!
1 package of lemon supreme cake mix.
1 package of instant lemon pudding mix
1 cup of water.
Mix together then add 4 eggs, beaten to lemon color and thick
Add 3/4 cup cooking oil.
Beat three minutes.
Bake in a greased floured tube pan, bake at 350 degrees for one hour. Cool ten minutes and remove from pan.
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1 package (17 oz) Lemon Cake Mix
1 1/3 cups water
2 eggs
1 package (5 1/4oz) Fluffy White frosting mix
1/2 cup boiling water
1 tablespoon sugar
1/2 cup blanched slivered almonds
Generously grease and lightly floured bottom and sides of a 13 x 9 inch pan. In a large bowl, combine dry cake mix, water, and eggs. Blend and beat as directed on the package. Pour batter into the pan. Prepare frosting mix with boiling water as directed on the package. Carefully spread prepared frosting over batter. Sprinkle with slivered almonds and sugar.
Bake at 350 degrees for 35 minutes to 40 minutes or until meringue is golden brown. Cool completely.
from Janet Bethel
1 package of lemon cake mix -
18 1/4 ounces
4 eggs
1 can around 15 ounces lemon pie filling
1 package, about 3 ounces softened cream cheese
1/2 cup softened butter
2 cups confectioners sugar
1 1/2 teaspoons vanilla extract
In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15" x 10" x 1" baking pan. Bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small mixing bowl, beat cream cheese, butter and confectioner's sugar until smooth. Stir in vanilla. Spread over the cake. Store in the refrigerator. About 30 to 35 servings.
1 package yellow cake mix
1 package lemon instant pudding
3/4 cup water
3/4 cup oil
4 eggs
Mix well, beat till light. Bake in greased, floured tube pan for 55 minutes at 350 degrees. When hot from oven, run knife around edge and pour over the glaze.
This is the Glaze:
1/2 box powdered sugar
1 juice lemon
orange juice to make sugar colored but not thin.
Read "Santa and the Magic Key", plus recipes for your holidays. A story by Robin Wallace.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.
1 1/2 cup Crisco
2 1/2 cup sugar
4 eggs
1 cup buttermilk
1/2 teaspoon soda
1 Tablespoon hot water
3 1/2 cup sifted cake flour
1 Tablespoon lemon extract
Cream Crisco and sugar. Add eggs. Mix buttermilk, soda, and hot water and add alternately with flour. Add lemon extract. Bake 1 1/4 hours at 350 degrees. After cake has baked and been removed from pan and partially cooled, saturate with sauce.
Sauce - Juice 2 lemons, 1/2 cup sugar, 1 Tablepoon water.
Heat until sugar has melted and pour over cake.
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon soda
3/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3/4 cup shipped nuts
1/2 cu raisins
1/4 cup ground lemon rind
1 well beaten egg
1/2 cup milk
1/2 cup lemon juice
2 tablespoons shortening (melted)
Sift dry ingredients together; add nuts, raisins, and rind. Combine egg, milk, and lemon juice; add to flour mixture with shortening. Mix until flour is dampened. Bake in greased and floured loaf pan at 350 degrees F. 45 to 50 minutes.
From a rceipe box purchased off eBay.
1 package Lemon Supreme Deluxe Cake Mix
1 package lemon instant pudding mix - the 4 serving size
1/2 cup oil (she noted she used Crisco)
1 cup water
4 eggs
Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10" tube pan at 350 degrees for 45 to 55 minutes. (A cake pan could be used) Cool right side up for about 25 minutes and remove from tube pan.
Glaze
Blend 1 cup confectioners sugar with either 2 T ? (can't read) or 2 T. Lemon juice. Make holes in cake with a tooth pick - Drizzle over cake while still hot.
2 1/2 cups of sugar
1 cup shortening
1 pint of sweet milk
2 eggs
5 teaspoons of baking powder
1 teaspoon of soda
1 teaspoon of oil of lemon, or 2 teaspoons of flavoring. Add a portion of sifted flour to mix, or enough flour to form a soft dough. Roll and cut. Bake in 350 degree oven until done.
1 package yellow cake mix
1 package lemon jello
3/4 cup salad oil
3/4 cups water
1 teaspoons lemon extract
4 eggs.
Add gelatin jello to cake mix and mix well. Add oil, water and extract, then blend. Add eggs, one at a time, mix well. Pour into a greased and floured tube pan. Bake in a 350 degree oven for 45 to 60 minutes or until done. Cool in pan for 15 minutes, before turning out. Turn out and while still warm, pour on this lemon glaze.
Lemon Glaze
Heat 2 tablespoons butter and 3 tablespoons milk, only until butter is melted. Add 1 teaspoons grated lemon rind and 3 tablespoons lemon juice to 2 cups sifted powdered sugar - add milk and butter - mix well - pour over warm cake.
Spread with knife or spatula.
Lemon Cake
Mrs. Ruth Garrison.
1 1/4 cup sifted flour less 2 tablespoons
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 teaspoon grated lemon rind
1/2 cups milk
1 teaspoon vanilla
Beat 2 minutes
1 egg unbeaten
Beat 2 more minutes
Bake at 350 degrees for 25 to 30 minutes
Pig Lickin' Cake - My grandmother's version anyway.
1 box Duncan Hines yellow-butter recipe cake mix
1 (11 oz.) can mandarin oranges and juice
4 eggs, beaten
3/4 cup cooking oil
Mix ingredients in a large bowl and beat four minutes. Pour into two or three greased and floured cake pans. Bake at 350 degrees F. until done. Cool completely.
Frosting
9 oz. package Cool Whip
1 - 151/5 oz. can crushed pineapple and juice
1 - 3oz. package vanilla instant pudding mix
In a bowl combine ingredients with a spoon until well mixed. Spread between and on top of cooled cake layers. Sprinkle with coconut. Refrigerate until ready to serve. Leftover cake should be stored in the refrigerator.
1 Package Lemon Cake Mix
1 - 3 oz Package Lemon Jell-O
1 Cup water
1/2 Cup of salad oil
3 Eggs
2 Tablespoons. Lemon juice
Mix water, salad oil together. Add dry ingredients and beat for 1 minute.
Add eggs, then lemon juice.
Bake at 350 degrees in a 9 x 14 x 2 pan for 35 to 45 minutes.
While the cake is hot, prick the top with a fork an spread with 2 cups confectionary sugar mixed with 5 Tablespoons. of lemon juice.
4 egg yolks, well beaten
1 cup sugar mixed with heaping Tablespoon flour
1 cup milk
Juice of 3 lemons and grated rind of one
Unfortunately for me, this was the end of the recipe. I am going to "guess" you would pour this into an unbaked pie shell and place in the 350 degree oven until done. I would cover with Cool Whip when serving. Maybe a nice meringue on top would work well.
This recipe is not for the novice cook.
1 cup sugar
1/2 cup of boiling water
1/2 teaspoon of cream of tartar
1 egg, white
Combine all ingredients in large mixing bowl. Beat for 15 minutes and add vanilla for taste. This Meringue recipe can be stored in a refrigerator for a week, however, if this is done, it must be re-whipped. "My favorite recipe." wrote Mrs. Fred Hansford Sr.
5 1/2 dozen Lemon Gingersnaps
2 cups brown sugar
1/2 cup brown chips melted
3 cups flour
1 teaspoon ginger
1 teaspoon salt
1 cup shortening
2 sugar
2 t. soda
2 t. cream of tarter
Cream sugar and shortening. Add melted lemon drops and eggs. Beat well. Sift dry ingredients together. Add and mix good. Roll tsp. of dough into balls. Drop in sugar. They flatten in baking 375 degrees for 7 - 9 minutes.
I do not know who's mother this is, the recipe came from California
1 cup sugar
2 1/2 tablespoons flour
grated rind of 2 lemons
1/4 cup lemon juice
1 egg slightly beaten
1 teaspoon butter.
Mix sugar and flour.
Add grated rind, lemon juice and egg. Melt butter in pan. Add mixture stirring constantly until thick. Cool
Orange filling
2 cups sugar
1 1/2 tablespoons flour
granted rind of 1/2 orange
1/4 cup orange juice
1/2 tablespoon lemon juice
1 egg slightly beaten
1 teaspoon butter.
Finish the same as above.
1/3 cup cornstarch
1/8 teaspoon salt
1 1/2 cup sugar
grated peel of lemon
1/2 cup lemon juice
4 eggs separated
1 Tablespoon butter or Oleo
1/4 teaspoon cream of tarter
In a pan, stir cornstarch, salt and 1 cup sugar. Stir in 1 1/2 cup water, lemon peel and juice. Cook over medium heat, stirring constantly, until lemon mixture is thick and boils. Remove from heat. Beat yolks. Stir in a small amount of hot mixture, then slowly pour yolks mixture back into rest. Stir fast to prevent lumps. Cook until thick. Do not boil! Stir in butter. Pour in pie crust. Cool 10 minutes. Preheat oven to 400 degrees. Beat egg whites and cream of tarter. Gradually sprinkle in 1/2 cup sugar. Whites should stand in stiff glossy peaks. Spread to the very edge and bake 10 minutes until brown. Cool over wire rack. Refrigerate.
1/2 cup margarine
1/3 cup light corn syrup
1/4 teaspoon salt
1 tablespoon lemon juice
3 1/2 cups sifted confectioners sugar
1 teaspoon grated lemon peel
Cream margarine. Add corn syrup and salt; blend
Add lemon juice and confectioners sugar alternately, beating until smooth and creamy after each addition. Add enough lemon juice to make a good spreading consistency. Stir in grated lemon peel. Makes enough to cover tops of 36 small cupcakes.
Blend 2 packages (3oz. each) soft cream cheese with 1/4 cup of milk. Gradually beat in 1 3/4 cups milk and 1 package instant lemon pudding. Blend 1 minute, or until smooth. Pour into a prepared 9 inch graham cracker crust and chill until firm, about 1 hour. If desired, top with thicksour cream or other toppings.
1 small can evaporated milk
1/3 cup real lemon juice
1/2 cup sugar
2 eggs
1 Tablespoon grated lemon peel
Spiced Crumbs
Pour milk into ice cube tray and freeze until crystals start to form. Separate eggs. Mix yolks with sugar, juice and peel. Beat whites stiff, then lightly mix in yolk mixture. Turn chilled milk into bowl, beat stiff and carefully fold into egg mixture. Pour into ice tray lined with crumbs. Swirl top, decorate with lemon peel twists and freeze.
Spiced Crumbs: To 3/4 cups crisp toast crumbs, add 1/2 cup brown sugar, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ginger. Mix well. Work in 3 Tablespoons melted butter. Line ice cube tray, pressing firmly with spoon.
Note: I don't know how old this recipe is, but remember back then the ice cube trays were made of metal, not plastic and did not have individual ice cups. I am thinking when it says - "Line ice cube tray, pressing firmly." it is refering to the metal vintage ice cube trays.
1/2 cup butter
1 cup flour
1/4 cup powdered sugar
2 tbsp. lemon juice
Grated rind of lemon
2 eggs beaten
1 cup sugar
2 tbsp. flour
1/2 tsp. baking powder
Lemon juice-powdered sugar icing
Mix together the butter, 1 cup flour and powdered sugar. Pat in bottom of 8 inch square pan. Bake at 350 for 15 minutes.
Sift together sugar, 2 Tbl. flour and baking powder. Add eggs, juice and rind. Place on baked crust and bake 25 more minutes in oven. Frost with powdered sugar mixed with lemon juice. "You can add some butter if desired, I like the butter", she wrote.
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