Recipes

BAR COOKIES

1 yellow or chocolate cake mix
1 stick melted butter
1 egg
1 taespoon Happy Home Almond Flavoring

Mix the above ingredients and press into a 9x13 baking dish

8oz. cream cheese
1 box powdered sugar
2 eggs

Mix and pour over the cake mix. Bake at 350 degrees for 45-50 minutes or until golden and set. Sprinkle top with powdered sugar.

LEMON SHORTBREAD SQUARES

1 1/4 cups all-purpose flour
1/2 cup confectioner's sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup plus 2 tablespoons of butter (at room temperature)
1/2 cup chopped almonds

Preheat oven to 325. In a large bowl, combine all ingredients except almonds. Beat until dough is smooth, comes clean from the side of the bowl, and gathers into a ball. With lightly floured fingers, press dough evenly over the bottom of a 9-inch-square ungreased baking pan. Sprinkle almonds on top and press gently into dough. Using a sharp knife, score into 16 small squares and prick each square twice with a fork. Bake until dough is barely colored and almonds are lightly toasted, about 20 minutes. Let cool 5 minutes, then cut squares all the way through. Cool completely in pan. Store cookies in an airtight container for up to two weeks.

SUNSHINE CAKE

CAKE:

1 box yellow cake mix
1/4 cup applesauce
4 eggs
1 can (11-1/2 Oz.) mandarin oranges in light syrup
1 1 teaspoon orange flavoring or extract

ICING:

1 container (8 oz) Cool Whip Lite, thawed
1 package (3.4 Oz) instant vanilla pudding and pie filling (use dry mix only)
1 can (15-1/2 Oz) crushed pineapple in juice

Preheat oven to 350 degrees F. In a large mixing bowl, stir together cake mix, apple sauce, eggs and mandarin oranges until moist. Beat by hand for 2 minutes. Coat a 9 X 11 inch cake pan with nonstick spray. Pour batter into pan.

Bake 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

For the frosting:

In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refrigerator.

NUTRITION:
Everybody loves it - and they don't have a clue that it's low-fat:

Per serving. 188 Calories (kcal) 5 g Total Fat; (23% calories from fat);
3 g Protein; 33g Carbohydrate; 48 mg Cholesterol; 253 Sodium
Food exchanges: 0 Grain (Starch); 0 Lean meat; 0 Vegetables, 1/2 Fruit; 1
Fat; 2 Other carbohydrates

NOTES:
To make a multilayer cake, bake the batter in two 9 inch cake pans for
about 25 minutes or until it tests done. Split cooled layers in half
horizontally, spread with frosting and stack.