Chocolate Chip Cookies

Alvorina Ford, Lillie School 1 package Duncan Hines® white deluxe cake mix1/2 cup Crisco® oil2 Tbsp water2 eggs 1 cup (6 oz package) semi-sweet chocolate piece1/2 cup chopped nuts Preheat oven to 350°. Blend cake mix, oil, water and eggs. Stir in chocolate pieces and nuts. Drop from a teaspoon onto an ungreased cookie sheet. … Continue reading Chocolate Chip Cookies

Lemon Crisps

Alvorina Ford, Lillie School 1 package Duncan Hines® lemon supreme deluxe cake mix1/2 cup cooking oil2 eggs1 tsp grated lemon peelPecan halves, if desired Preheat oven to 350°. Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. If desired, top each cookie with a pecan half. Bake at 350° … Continue reading Lemon Crisps

Honey Crunch

Alvorina Ford, Lillie School 3 qt popped Jolly Time® popcorn1 cup nuts1/2 cup butter1/2 cup honey (room temperature) Preheat oven to 250°F. Place popcorn and nuts in a large 4 inch deep baking pan. Keep warm in oven. Lightly butter a cookie sheet. Melt butter over low heat. Blend in honey until well mixed. Remove … Continue reading Honey Crunch

Della Robbia Cake

Alvorina Ford, Lillie School 1 package Duncan Hines angel food cake mix1 1/2 tsp grated lemon peel6 Tbsp sugar1 1/2 Tbsp cornstarch1 cup water1/2 tsp vanilla1 Tbsp lemon juiceFew drops of red food coloring6 canned cling peach slices6 medium strawberries Mix angel food cake as directed on package except add grated lemon peel along with … Continue reading Della Robbia Cake