LEMON SQUARES

Ingredients:

1 C. flour

1/2 butter, softened

1/4 C. confectioners' sugar

2 eggs

1 C. granulated sugar

1/2 tsp. baking powder

1/4 tsp. salt

2 T. lemon juice

Directions:

Heat oven to 350°. Mix thoroughly flour, butter, and confectioners' sugar. Press evenly into bottom of ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 20 minutes.

Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or until no imprint remains when touched lightly in center. Cool; cut into 16 squares.

Sparkling Punch

Ingredients for 20 Servings

• 2 lemons
• 3 large oranges
• 1/2  jar maraschino cherries
• 1 (6 ounce) can frozen lemonade concentrate
• 1 liter club soda
• 2 (750 milliliter) bottles sparkling apple cider
• 2 trays ice cubes (1 lb.)

Directions

1. Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add ice.

BETTE'S ORANGE COOKIES

2/3 C. shortening

2 C. sugar

2 eggs

1 C. sour milk

1 tsp. soda

1 tsp. baking powder

1/2 tsp. salt

1 entire ground orange

3 1/2 C. flour (add more according to size of orange if needed)

Mix all. Drop by teaspoonful onto greased cookie sheet.

Bake at 375° for 15 minutes. When cool, spread on icing.

Makes 7 dozen.

Icing for Orange Cookies

2 1/2 C. confectioner's sugar

3 T. orange juice

3 T. hot water

1 tsp. butter

Food coloring to make color of your choice if desired.

Barb's Gourmet Chocolate Cake

Ingredients:
I devils food cake mix
2/3 C. oil
2/3 C. water
3 eggs
1 small box instant chocolate pudding mix
8 oz. sour cream
1 C. milk chocolate chips

Directions:
Mix all ingredients by hand and put into well-oiled bundt pan. Bake at 350 degrees for 50-55 minutes. Remove to cooling rack for 30 minutes. Slide knife around edge of cake, shake loose, and turn out onto cake plate.