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Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
KEY LIME CAKE

MIX:
1 box lemon cake mix
1 box lime gelatin
1 1/2 cup vegetable oil
1/2 cup orange juice
5 eggs
GLAZE:
4 tablespoons confectioner’s sugar
1/2 cup lime juice
FROSTING:
1 stick butter, (softened)
1 (8-ounce) package cream cheese, softened
1 box confectioner’s sugar (minus amount used for glaze)
1 teaspoon vanilla

Mix first five ingredients; beat 2 to 3 minutes at medium speed. Pour into three round 8- or 9-inch cake pans, greased and floured. Bake at 350 degrees for about 25 minutes.

Glaze: Mix confectioner’s sugar and lime juice. While layers are still warm, drizzle glaze over layers.

Frosting: Cream together butter and cream cheese, blend in sugar and vanilla.
Frost cake when cooled completely.
— Faye Pittman
Membership Department





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