Cooking with Demarle

Easy, yummy, lemony goodness... Ingredients: 1 box Lemon cake mix 1 box (3.4 oz size) of instant lemon JELLO pudding mix 4 eggs 1 cup water 1/3 cup vegetable oil Directions: Mix the above ingredients on medium for 2-3 minutes until blended well and smooth. Preheat oven to 350. Place your Bundt mold on your perforated baking sheet and pour mixture into mold. Bake at 350 for about 45 minutes. Let cool about 10 minutes then invert onto plate. For icing, combine powdered sugar with lemon juice (start with about 1 cup p. sugar with 1 tbsp juice) and combine until you have a smooth runny consistency. Pour over or brush on the cake. The one pictured was a bit thick, but tasted good still!

What to do when you receive a bag full of lemons? You come up with multiple ways to use them :) So, here is the first way...Lemon cookies (inspired by BrowEyedBaker.com) Ingredients: 1 (18.25 oz) package lemon or yellow cake mix - I had yellow, so I went with that instead, just less lemony flavor. Also, just an fyi - Duncan Hines changed their packages to 15 oz now, so beware that may mess up your recipe. I used Pillsbury cake mix 2 eggs 1/3 cup vegetable oil Zest of 2 lemons 2 Tbsp lemon juice (the real stuff) 1/2 tsp vanilla 1/3 cup powdered sugar Directions Preheat oven to 375. Place your silpat on your perforated baking sheet Pour cake mix into large bowl; mix in eggs, oil, lemon zest, lemon juice and vanilla until well blended. Pour the sugar into a bowl Using a cookie scooper (I think this is easiest), drop spoonfuls of dough into bowl and roll into sugar until coated. I think it's a tad easier if you refrigerate the dough for a little bit, then roll the dough ...