One-Bowl Lemon-Raspberry Cake

1 box yellow cake mix (white cake mix)

¾ C sour cream

½ C butter, melted

¼ C lemon juice

2 eggs

2 T finely grated lemon peel

2 C fresh raspberries

¼ C Vanilla frosting (from 16-oz container) (alternate drizzle below)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.

3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.

4. In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.

Original recipe (in black text) from: www.bettycrocker.com 

Alternate drizzle – half the recipe was all I used 

Vanilla Almond Glaze

2C confectioners' sugar

1⁄4C butter, melted

1⁄4C evaporated milk (whole milk)

1⁄2t pure vanilla extract (Mexican vanilla)

1⁄2t almond extract

In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!

Drizzle over desired desserts.

Original recipe (in black text) from: www.food.com 

Sweet Dairy-Free Cornbread

2Tbsp canola oil (plus a little to grease the bottom of pan)
3/4cup organic yellow corn meal
1 1/2cups flour
3/4cup sugar
2 1/4tsp baking powder
1/2tsp salt
1cup water
2 eggs
Instructions
Preheat oven to 400F
Lightly grease the bottom of a 9×9 glass baking dish
Mix all of the dry ingredients
Add the water, oil and eggs; mix well
Add to the baking dish and bake for 25 minutes (15 minutes if you’re making muffins)
Let it cool a little, cut and enjoy!

Original recipe from: www.kitchengonerogue.com

picture from Kitchen Gone Rogue

Apple Crisp Coffee Cake

Cake Batter
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter (1 stick), melted
1 cup sour cream
3 eggs, lightly beaten
2 teaspoons vanilla extract
2 medium Granny Smith apples, peeled, cored, and finely diced (Cosmic Crisp apples)

Topping
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter (1 stick), melted

Glaze
2/3 cup packed light brown sugar
2 tablespoons apple cider
2 tablespoons butter

Instructions
Heat oven to 350 degrees. Grease a 9x13-inch baking pan.
Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan.
Sprinkle apples on top of batter.  (Happy accident - apples got mixed in the batter, worked well)
In a medium bowl, stir together all topping ingredients until thoroughly mixed. Sprinkle on top of apples.
Place pan in oven and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Make glaze. Combine all ingredients in a small saucepan and place over medium heat until sugar and butter are melted. Drizzle over coffee cake. Serve warm or at room temperature.

Recipe from spicysouthernkitchen.com

Tam's Buttermilk Pie

3 eggs
1/2 cup butter softened 
1 1/2 cup sugar
3 tbs all purpose flour 
1 cup buttermilk 
1 tsp vanilla extract 
1 tbs lemon juice 
1/8 tbs nutmeg
1 pie crust
Preheat oven to 350
Beat eggs until frothy then add butter sugar and flour
Beat until smooth
Stir in buttermilk, vanilla, lemon juice and nutmeg 
Bake for 40 to 60 minutes, or until center is firm. 
Yum!

Recipe from Tamera Shea

Grandma Simon’s Sugar Cookies

½C shortening
½t salt
½t grated lemon rind (omit)
½t nutmeg (½t *or a smidge less* Penzeys Pie Spice )
1C sugar
2 eggs
2T milk
Cream together with a mixer
------------
2C flour
1t baking powder
1/2t baking soda
Sift together in separate bowl
-------------
Slowly mix in dry to wet, sturdy wooden spoon works best for mixing
Drop from teaspoons on greased baking sheet.  Flatten with glass with a damp cloth over it. (this step is optional)
Bake at 375 for 9-10 minutes
Makes 3½ dozen

Grandma Simon’s Chocolate Chip Cookies

½c shortening

¼c sugar
½c brown sugar, firmly packed
½t vanilla
1 egg
1c 2T flour
½t baking soda
½t salt
1 pkg chocolate chips

Cream together first four ingredients then add eggs

Sift in flour, soda, & salt – stop to fold in the dry occasionally

Once wet & dry are mixed add chips

Bake @ 375 for 8-12 minutes (depends on your oven)

Maple Corn Bread

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan
2 cups all-purpose flour, spooned and leveled
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups whole milk
4 large eggs
3/4 cup pure maple syrup

Heat oven to 425° F. Butter a 9-by-13-inch baking pan.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.

Photo by Con Poulos

www.realsimple.com