Easy recipes your mom used to make. Perfect for summer and adapted from cottage cookbooks. SCROLL down:
Lemon Tea Muffins
1 c. all-purpose flour
1/2 c. sugar
1 tsp salt
1/4 c. melted butter
1/2 c. fresh lemon juice
Finely grated lemon rind (1 lemon)
Combine dry ingredients and blend well.
Melt butter. Remove from heat and stir in lemon juice, eggs and lemon rind.
Stir egg mixture into dry ingredients and stir only to mosten.
Bake 375-degrees for 15-20 min until nicely browned.
Remove from pan while warm and dip in topping.
1/4 cup melted butter
1 tsp. lemon juice
1/2 c. white sugar
Combine melted butter and lemon juice. Measure sugar in spearate dish. Dunk top of muffins into butter, then sugar.
Recipe adapted from MUFFIN MANIA by Cathy Prange & Joan Pauli, 1982.
Jaye’s Lemon Tea Muffins, p 50
THE. Best. Brownies.
2 cups brown sugar
1 cup softened butter (do not use margarine!)
1/2 cup cocoa
1 cup flour
1/2 tsp salt
1 tsp vanilla
Mix together. Pour into 8×8 pan (ungreased) and cook for 30-35 minutes at 350 degrees. While cooking make the icing. Ice while warm.
2 tbl cocoa
2 tbl milk or cream
2 tbl butter
1.5 cups icing sugar
Mix together. Ice as soon as brownies come out of oven!
Recipe adapted from an old friend!
Strawberry Vanilla Shortcakes
1 pkg JELL-O instant pudding
1.5 cups cold milk
1 cup + 2 tsp thawed Cool Whip Whipped topping divided
1 pkg prepared pound cake cut into 12 slices
2 cups fresh strawberries, sliced
Beat pudding mix and milk in medium bowl with whisk for 2 minutes. Stir in 3/4 cups of Cool Whip.
Place 1 cake slice on each of 6 dessert plats. top evenly with half the strawberries and all of the pudding mixture. Cover with remaining cake slices, strawberries, and Cool Whip.
Recipe adapted from Cool Whip container!